Food: The school sells fried rice, I just want to make money

Lincheng University.

Because school is going to start tomorrow, the students are going back to school.

The campus is buzzing again.

Li Chengzhan was very efficient, and in just one week, he got the restaurant done.

The shop is small, but the decoration is very elegant, making people feel warm and comfortable as soon as they enter.

After the store was completed, Lin Yu immediately quit his job at the restaurant, hurriedly completed all kinds of procedures, and began to make various preparations before and after.

Early this morning, he went to the nearby vegetable market, intending to find a few reliable food suppliers, after all, he could not go to the vegetable market every day to buy.

Finding a reliable store for delivery is the best choice.

In addition to selecting suppliers, Lin Yu also purchased a batch of ingredients by the way, after all, tomorrow will officially start business, there is a lot of work can be prepared in advance, otherwise, when it opens tomorrow, he can’t be busy alone.

“I told the class about your opening of a restaurant in the commercial street at the back entrance of the school, and those people were so shocked that their jaws almost dropped, and they said that they must come to try your craft when they come back.”

Li Chengzhan leaned on the platform in front of the window, swiping his mobile phone while laughing: “When they taste the raw fried buns you made, they will definitely be angry!”

Why?

I can’t be angry to eat such a delicious raw fried bun so late, and when I eat it, I will soon graduate!

Li Chengzhan raised his eyebrows and said with a proud face, anyway, I have already told my family, I will not go abroad, I will stay in school for graduate school.

“What! Are you going to stay in school for graduate school?”

Lin Yu looked at him in disbelief.

This guy, since the beginning of his freshman year, has not taken a class well, and if he can not hang the final exam, then he has to thank the teacher for the “grace of not killing”.

Just like this, he even planned to stay in school for graduate school?

His family asked him to go abroad for graduate school, and he probably made the decision to know his real situation.

Li Chengzhan said with great eloquence: “I don’t stay in school for graduate school, how can I eat the raw fried buns you make every day.”

Lin Yu: “…”

Well, foodies are invincible.

Lin Yu prepared all the sweet and sour light soy sauce, old soy sauce, star anise, peppercorns, etc. into bottles and jars, and put the green onions, ginger, garlic and meat on the stove for later, and then began to get busy.

Make pork skin jelly first.

Wash the fat meat with skin, remove the pork skin, shred the pork skin, cut the green onion, cut the ginger slices, and put it in the pot.

Add star anise and peppercorns and pour in some water.

Bring to a boil.

Then take another pot and prepare to boil the lard.

Pour fat oil cut into boxy pieces, pour it into a pot, add half a bowl of water, and bring to a boil over high heat.

In this way, the lard boiled out will be white and fragrant.

Add the ginger slices and remove the fishy Titian.

“Shh

The fat flesh of the white flower slowly squeezed out all the oil on the body, floated, crowded, and churned.

Until finally it shrinks into a small piece of golden and fragrant lard residue, which spreads throughout the house with the alluring aroma of oil….

Lin Yu, who was struggling to get up, heard a sound of squirming footsteps.

“Hey, Lao Lin, you start cooking things now, are you planning to open the door today?”

Li Chengzhan saw that Lin Yu was already processing the ingredients, and felt that his stomach was starting to be hungry again, he swallowed a mouthful of spit, and quickly looked away from the outside of the store: “I don’t seem to have many students on the street here!” Did you just come back today, everyone was tired, did not come out to eat, all solved in the canteen.

Lin Yuying said: “I won’t open today, the main thing is to open the pot and familiarize yourself with the environment.”

The opening of the new store means that the business is booming.

Of course, Lin Yu mainly wanted to familiarize himself with the environment in the store first, so as not to be busy after the official opening tomorrow.

After all, it was my first time as a boss and a chef.

“Ah this… Didn’t I have another blessing at noon today?”

When Li Chengzhan heard this, he was overjoyed, and he rubbed his hands and smiled

“Old Lin, remember to do more later, I didn’t eat enough last time!”

Don’t worry, don’t eat yours in vain, when you open tomorrow, one person will definitely not be busy, I’ll help you sell raw fried buns!”

Do you have a health certificate to sell raw fried buns?

You also underestimate me, I can’t pass English level 6, can I still get a health certificate?”

Li Chengzhan stared and said breathlessly, “Before the summer vacation, my mother originally planned to let me go to her cake shop to help, and at that time I got a health certificate!”

Lin Yu pouted, did not say anything, after dealing with the oil residue, he then strained the boiled pork skin with a sieve to filter out the soup.

After blowing at the discharge fan, it is then refrigerated and solidified into skin jelly.

With that done, start making raw fried buns.

The first step in the practice of raw fried buns is to mix noodles.

The dough is soft and fluffy, which is the key factor for raw fried buns to be delicious.

Lin Yu took a stainless steel basin and poured flour into the basin.

Slowly pour the yeast powder water boiled with warm water into the flour.

When the warm water and flour have blended together, he takes chopsticks and stirs the flour clockwise into cotton wool.

I also added a little sugar and lard to it.

Add some warm lard to allow the flour to ferment even more.

This is generally a skill that only those teachers use.

And the systematic Lin Yu naturally knew this special skill of kneading noodles.

After adding the lard, all he has to do is rub it vigorously.

Allow the flour to ferment thoroughly.

A few minutes later….

Basin light, face light, hand light.

Lin Yu stopped the movement in his hand, covered with plastic wrap and began to rise.

Using the time when the dough was rising, Lin Yu was just right for the filling.

Place the washed pork thigh on a chopping board and chop it into finely chopped minced meat.

Hand-chopped meat will allow the meat to be minced while ensuring the taste of grain by grain.

This was the reason why Lin Yu did not let the pork stall owner grind the meat filling with a meat grinder.