Food: You have to eat to pay off debts?

After seeing off Ji Ming and them, Jiang Yan returned to the kitchen, and he was in a good mood.

Now just wait for the mini program to be made.

When they were about to eat, Jiang Yan also took time to go to the lying box.

After all, Ji Ming is the boss, and no programmer knows the details of the Mini Program.

Ordinary customers do not have Jiang Yan's treatment, rush to let all programmers work overtime without saying, but also bring them all over to listen to customer requirements, this degree of attention, are embarrassed to Jiang Yan.

Seeing that they had finished drinking the mung bean soup, one of them gave another bowl.

"Brother Jiang, mung bean soup, local chicken soup, gold and silver hooves, plum vegetable buckle meat, saltwater duck are gone, I have already told Xiaobai."

Jiang Yan glanced at the time, good fellow, it's only after eight o'clock.

He bought the same amount of ingredients as he did yesterday.

This shows that there are more guests today than yesterday.

"Then I'll have more to buy tomorrow."

Li Xia nodded.

Business in the store is indeed getting better day by day.

In the past, it was still possible to do delivery, but now except for the members who send information points to the boss separately, the rest of the orders are not accepted.

I can't keep it busy at all.

Fortunately, there are not many dishes, otherwise the two people in the kitchen are estimated to be busy.

Li Xia suddenly thought of Jiang Yan's habit of adding a dish to the menu that day, and suddenly had a bad premonition.

"If there is no food, there is no food, just idle and idle, busy for a day, after the guests leave, we eat some late-night snacks and leave work."

"Okay~"

Early the next morning, Jinruicheng embarked on the high-speed train to Su City.

I slept until noon every day on my days off, and now I really don't fit in when I get up early.

The only consolation was probably the vacuum brine duck in the bag.

This was something he had packed yesterday night when he was ready to come back for dinner.

I don't know what new dishes will be available today.

It was also Jin Ruicheng who coincidentally served new dishes every day in the past two days when he returned, and he was worried about it.

But today there are indeed new dishes.

It is a dish that Jiang Yan never eats - nine turns of the intestine!

He has always been insensitive to the flavorful dish of pork intestines.

But if there are those who do not eat, there are people who specialize in this mouthful.

There are still many people who like to eat pig intestines.

With more and more new dishes, Jiang Yan's work time has been brought forward to nine o'clock.

Come to the store and calculate yesterday's bills first.

Then write the new dish on the blackboard.

The fresh pig intestines of the system are sold very expensive, especially the finished product without washing costs 68 pounds.

The method of nine-turn large intestine, first blanched and then fried, the amount will shrink a lot.

Buy 168 for that one.

"I like this to eat a large intestine today."

As soon as Li Xia came, he saw the nine-turn large intestine written by Jiang Yan on the blackboard, and his eyes lit up.

"If the ingredients have arrived, if you want to clean them, I am good at this."

Because Li Xia loves to eat pig intestines, he often makes it for himself at home, and he has washed out his experience.

"No, I bought a no-wash one."

Jiang Yan was afraid that he would not be able to bear the taste, so he directly bought more expensive no-wash and clean pig intestines.

"Okay~"

Knowing that Jiang Yan came early, Li Xia also silently adjusted his work time.

The main reason is that he is very interested in the process of Jiang Yan's cooking, and can learn a lot of skills that teachers did not teach in school. (Read violent novels, just go to Feilu Fiction Network!) ）

During the fight, Jiang Yan not only did not hide privately, but also pointed out Li Xia.

This made Li Xia willingly give up his rest time and run to work.

He knew very well that Jiang Yan's cooking skills were too much ahead of him, and casually pointing him out could bring him great help.

This pointer, to be honest, is worth more than his salary of two thousand eight.

He had long known that Jiang Yan's cooking skills were so awesome, and he was willing to come over and become an apprentice.

In the kitchen, Jiang Yan still makes time-consuming stews such as saltwater duck first.

After waiting for the local chicken soup, gold and silver hooves, and saltwater duck to be moved to the stove and simmered, Jiang Yan began to fry the pig's intestines.

Drain the blanched pig's intestines, and while the heat is still there, add a little soy sauce directly to it to color.

And then fry again.

The pork belly was just fried in the big iron pot, and the pig's intestines were also fried by the way.

"Shh

The moment the large intestine was put into the pot, the oil pan immediately became lively, but because the moisture was controlled dry before, the oil did not explode at this time.

Jiang Yan stood in front of the stove and gently flipped it with a spatula, but he was not affected in the slightest.

The large intestine is very clean when bought, and the remaining little peculiar smell gradually disappears in the process of frying.........

By the time the color of the large intestine has completely turned golden brown, the aroma of fried pork intestines has spread in the kitchen.

This step of frying is very important and requires strict control of time.

When there is a layer of burnt yellow on the surface, it has to be fished out quickly, and this is the time when the taste is at its best.

When you are old, the taste is woody, not hot, and the color and taste are not in place.

Now it is just right, the outer skin of the large intestine is golden with a little crisp, but the inside is still soft and tender.

Jiang Yan fried two pots of pork intestines in a row, completed the preparation of the nine-turn large intestine, and the rest was to make a portion to taste the taste first.

Nine turns of the large intestine, the popular point is the braised pork intestine.

The method is to first blanch the pig's large intestine in water and then fry it, and then fill it with more than ten kinds of ingredients, which is made of micro-cannons. After the dish, it has five flavors: sour, sweet, fragrant, spicy and salty, with a rosy color and soft texture.

Jiang Yan started another oil pot and began to burn the large intestine.

Add a few Xiaoice sugars to the oil, fry the rock sugar, and when it is charred and bubbling, pour the large intestine into it.

The golden pork intestine that was originally fried has a darker and more attractive color after the upper layer of sugar color.

The fragrance in the air also attracted, An Feibai and Wan Siqi after cleaning.

The two came over and took a sip, covering their stomachs and staring at Jiang Yan's movements.

Stir-fry the fragrant large intestine, scoop a spoonful of cooking wine while hot, and pour into the large intestine along the side of the pot. 1.8

In an instant, there was a "hiss", and then the aroma of cooking wine immediately burst out.

Then Jiang Yan quickly added some boiling water, and then added salt, rice vinegar, pepper and white sugar and stir-fried evenly.

Cover and simmer to flavor and wait for the fat sausage to bring out its best flavor in the stew.

"It's so fragrant, there is no smell of the large intestine at all."

Wan Siqi saw that Jiang Yan was done, so he opened his mouth to speak, for fear of disturbing Jiang Yan's cooking.

Watching Jiang Yan cook is like watching the chef God cook in a movie.

Walking clouds and flowing water, full of passion, watching the action, listening to the sound is not clear.

She is also one of the people who do not like to eat pig intestines.

Usually, if you make this dish at home, you will run away directly when you smell it.

Now I actually feel that the pig's intestines are very fragrant!.