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OK, wait.

The first group of people who came in the evening was Minegasaki/Shigeko who just got off work. After the reception of Minegasaki/Shigeko and their group, more than ten people quickly poured into the store, and three tables were filled.

The weather is very cold in winter, and everyone basically orders meals with hot hot pot.

Therefore, it is also labor-saving to make.

The hot pot on the three tables is constantly emitting heat.

Coupled with the fact that the shop was full of people and the heat from the stove, the crowded shop quickly became warmer.

"At night, the atmosphere in Liu Sang's shop is the most suitable.

I'm afraid I fell in love with this crowded and lively shop atmosphere. "- A guest laughed. "Yes! Originally, I thought that Yuanyue Food Street had that kind of high-end atmosphere, and it was especially quiet to taste high-end cuisine.

However, there is a feeling of having dinner at home. "How can there be hot noodles in the store at home!

8 Ha, drink! Hey, you are not at my table, how come you come to my table to eat hot pot? "Long Lang, they are all the same, if you feel that you are at a disadvantage, you can eat at my table.

"Really, there's nothing I can do about you.

The customers in the store are noisy.

Even if he is a serious and serious office worker at work, now in the store, after getting acquainted, he began to relax. Looking at the atmosphere in the store, Liu Xing couldn't help but smile.

The business in the store is not only because of the good food, but more importantly, in a crowded small store, only four tables can be placed, and any table will feel crowded.

And after people huddle in a small space to have dinner, unexpectedly, the relationship between people seems to be closer.

As a result, the atmosphere here cannot be replaced by other shops.

Chapter 241 Sichuan-flavored red brine

"It smells so good, shop manager... What new dishes are you making? Yes, the taste is so delicious! When the diners in the shop are eating and drinking, a sudden fragrance sweeps the shop." While preparing the red brine, Prepare to add some braised vegetables to the store!" Liu Xing said.

Manager, hurry up, you want to eat it just by smelling it.

"This is not an official brine, it's just a taste of Lichuan red brine.

After the brine is made, the stewed vegetables can be officially made.

Today, I probably won’t be able to eat it anymore! "When can I eat it?" Everyone asked anxiously. "Tomorrow!" Liu Xing thought for a while and said, "Should start from tomorrow, our restaurant will provide lo mei."

Since the stewed meat is more fragrant than the old stewed soup, it may be a bit inferior at first.

As time goes by, the taste will get better and better.

Generally, stewed vegetables are divided into two processes: white stewed and red stewed according to their color.

The difference between the two processes is mainly the problem that the brine is not colored. Under normal circumstances, the white brine process is to directly use the spice formula to cook the ingredients.

And red brine is more used to make old brine soup.

For example, Sichuan-flavored red brine is not just spices and easy-to-color sugar.

More importantly, old hens, old ducks, pork ribs, trotters, pig bones, chicken 3, broth and other materials must be used first.

In addition to the taste of brine and spices, it also has a delicious and rich taste like broth.

With Sichuan-flavored red brine as the soup base, the stewed meat and other ingredients can be made into a delicious and constantly evolving old stewed soup.

Relatively speaking, for foodies who can’t wait to eat immediately, stewed vegetables with white marinade technology are more suitable. However, stewed vegetables with white marinated technology are far less mellow than red brine, and the color is worse than non-red brine. Liu Xing is currently preparing red brine. Before, when he took the junior chef certificate test, there was thirteen fragrances of brine in the question, which aroused Liu Xing's thoughts.

Braised vegetables! There should be more braised vegetables in the store.

There are many benefits of stewed vegetables, among which customers can pack and take home without occupying the table in the store, which is a huge benefit.

In addition, the water and old marinade used in Chinese cooking can become more and more fragrant with time. In addition, the stewed vegetables are easy to be fragrant for tens of meters. It is undoubtedly an invisible advertisement that the old gluttons come here for their fame. Therefore, Liu Xing took special action to make the high-level formula seen in the uncle's notes-Sichuan-flavored red brine! It is not impossible that the old stewed soup will gradually sublimate and gradually have the taste of super old marinade.

首先，材料准备一一姜片50克、大葱段250克、干辣椒100克、 干花椒50克、 川盐500克、 白糖75克老母鸡一只、老鸭-只猪排骨3斤、猪蹄3斤.猪棒子骨4斤油、鲜高汤20升、色拉油100毫升.香料配方--1 角50克、山奈15克、 桂皮20克、香叶75克、 小茴香50克、香草25克、草果20克.苏20克、白寇25克.正式制作时，将准备好的食材老母鸡、老鸭、排骨、猪蹄、猪棒子骨放入锅中煮选捞出，去除漂浮表面的血沫后食材倒入装高汤的不锈钢桶中。

Put the spices in a boiling water pot for a long time, wash them out of the pot, put them into a spice bag made of cotton yarn, start frying the sugar color, pour salad oil into a small hot pot, add sugar and fry it until it becomes sugar color.

Then, pour in 20 liters of fresh broth and bring to a boil.

After that, pour the old hen, duck, pork ribs, trotters, and pig stick bones.

Add spice packs, add chicken oil, and start to simmer for 6~B hours. When it is cooked, you can add ginger, green onion, dried chili, and dried peppercorns, and cook for another 20 minutes.

Finally, add Sichuan salt and cook for a few minutes. This pot is not for stewed meat. The recipes for the meat, broth, spices, etc. are just for the pot of Sichuan-flavored red brine. After the red brine book is made, you can Put the marinated meat or beans into the brine and cook.

After that, according to the need, continuously add i, spices, sugar color and other materials to the red brine.

The broth is added in the early stage because the number of brine stewed meat in the initial stage is relatively small, so a large amount of fresh broth and meat are needed, which means meat aroma and fat.

When stewed soup is often used to stew meat, only spices, salt, and sugar (dark soy sauce can also be used) are needed to make up for the concentration of salt, spices, and sugar that are absorbed by other ingredients during the marinating process. Often braised fresh The stewed soup for meat is just like the old broth, the more it hangs, the more fragrant it is.

Looking at the greedy faces of many diners, Liu Xing couldn't help laughing and said, "Isn't the hot pot delicious?

"Of course it's delicious, but the smell of marinated incense is also very seductive!" The foodies were drooling.

"That's right, that's right!" Kobayashi Longdan also drooled and said, "Liu Sang is really cunning, what's wrong with the brine, didn't you start making it earlier? Today, I just started making it. Is it because you want to kill us?" Chef Yuanyue is still greedy for braised meat ?” Liu Xing couldn’t help being taken aback.

Logically speaking, what type of cook does Yuanyue not have? Pickled, marinated, smoked, all kinds of dishes, shouldn’t they be readily available? "Braised meat is common in China, but it is rare in other countries.

Even in Yuanyue, a lo-mei family who is good at stewed vegetables is very rare.