reborn peasant mother

Chapter 138

On the sidelines, the guests ate food and drank wine, and also ordered a plate of fried buns as a staple food.At this time, Feng Yujiang changed to a small steamed stuffed bun pot. When a customer ordered, he would fry it in a small pot after the cooking was done. Turn the whole pot over and put it on a shallow plate, with the golden side facing up. , Yuanyuan is a whole plate, it looks delicious.The shop still sells oil cakes, pancakes, and radish rolls, and steamed buns and noodles have been added.

Of course, even if Xiao Wu gradually loses his hands and feet and can walk and play by himself without adults watching all the time, Feng Yujiang will gradually become overwhelmed. Shanzi went to school in the county town, and Erya went to junior high school. Not too many, Feng Yujiang had no choice but to recruit a helper, just like herself, a woman in her thirties, surnamed Jiang, very neat and tidy, and hardworking.

The locals say that salted beans "look spicy, taste delicious, and you won't feel greedy after a meal", "wheat pancakes rolled with salted beans, three meals a day is not enough".People's lives are getting better, and they are full of food, and wheat pancakes have become a proof of their abundance.As for the salted beans, the taste of the local people is sentimental, even if it is eaten by outsiders, it is easy to like it.

The old salted beans tend to have a bad smell if they are kept for a long time. The salted beans made by Feng Yujiang are fermented and fresh, and there is no smell after being kept for a long time. In addition, she also tries to cover the fresh salted beans as much as possible, the freshly made ones are the best.

The salted beans in the restaurant are sold out, and many regular customers will order a plate of salted beans first.Some drivers are willing to drive for half an hour longer when it’s time for dinner, and they also rush to the Haori restaurant for dinner, because for the spicy and delicious salted beans, some customers still want to bring a piece of rice after eating. Pack away.

Feng Yujiang once thought about making a large amount of salted beans for sale, but the production method of this thing is not good, let alone a large amount, and the dried one is not as delicious as the fresh one, but the fresh one can't be kept for a long time, and it will fade after a long time Sour and smelly, not tasty.She thought of the salted beans she saw in other people's supermarkets in her previous life. The fresh ones could last for a year or two. They must have been filled with preservatives, and she couldn't taste the delicious flavor of homemade ones.

In addition to dried radish with salt beans, the dishes often made with salt beans include scrambled eggs with salt beans, fried tofu with salt beans, salt beans mixed with coriander, and fried salt beans.There are also customers who like to eat salted beans dipped in scallions. Feng Yujiang’s private field is now planted with scallions. The scallions grown by the family are used in rice shops. In the water of the Qingquan River, the scallions that grow out have a sweeter taste than the onions next to them.Sometimes when I meet a group of customers who love to eat green onions, the whole shop becomes full of green onions.

Sun-dried salted beans, added with peanuts and peppercorns, fried in peanut oil, without the oil of Laoganma, because it is freshly made, it is a little more delicious than Laoganma, eating buns, It is better to eat noodles as side dishes.

Although Feng Yujiang is not well-educated, she also knows that if you want to open a restaurant, you must have a few special dishes that people eat and keep talking about.

Another signature dish in the store is fresh soup.

(End of this chapter)