The Days of Opening a Restaurant on an Abnormal Earth

"Does the boss have anything to eat?" Wang Zihan stepped into Zhang Tong's shop with heavy steps, followed by her son Wang Qianxi. Wang Zihan's affection is fairly plain, but Wang Qianxi looks complicated.

"There is still some food." Zhang Tong looked at the father and son (mother and son?) who walked in the door. He was a little unclear whether to address Ms. Wang Zihan or Mr. Wang. So he didn't say hello at all, and said directly: "There are some ingredients tonight, but I can't order food. If there are two people, I can make rice bowls here."

Wang Zihan and Wang Qianxi came a bit late, it was already past eight o'clock in the evening. Honeycomb City is still a bit far from Huaihai. Generally speaking, it takes more than an hour to travel from Honeycomb to Huaihai by bus. The latest general bus is now out of service. Wang Zihan and Wang Qianxi can't go back to Huaihai, so they can only spend the night in the hive tonight.

Fortunately, although the Hive City is newly built, there are still two hotels. Accommodation is not a big problem.

"Is it okay to cover rice?" Zhang Tong asked the two of them.

In fact, the two of them had no choice, because they just went to the Family Mart convenience store to buy lunch. But the bento from the Family Mart convenience store was taken away by someone. The two of them could only come to this small shop to try their luck and see if there was anything to eat.

Wang Zihan looked at Zhang Tong and smiled: "Yes."

The father and son (mother and son) found a table and sat down. Zhang Tong glanced at the complicated relationship between father and son, then bowed his head to do his own thing. The father and son did not have any communication, and the atmosphere in the store seemed awkward.

Xiao Hei and Xiao Xiao quietly found a corner to hide. And Zhang Tong started his work in the back kitchen.

"Can I make fried rice with eggs for you? I'm afraid there won't be enough food to cover the rice later." Zhang Tong asked the two of them.

"Yes." Wang Zihan responded with a smile.

There are many ways to make egg fried rice, and the simplest one is probably golden egg fried rice. Compared with the so-called gold-coated silver, golden egg fried rice is actually the simplest way of fried rice.

Zhang Tong glanced at the rice cooker, there were two big bowls of rice left in it, and he filled it all up. The rice in the rice cooker is still warm, not completely cold. However, because the heat preservation time is a little longer, the moisture is not so sufficient, and the taste is a little harder when eaten directly.

However, rice with this texture is best for fried rice. Zhang Tong has always emphasized that fried rice is best fried with fresh rice, as long as the water is well controlled when cooking. If the moisture is a little bigger, you can pack the rice and put it in the cold fresh layer of the refrigerator for two hours, so that the moisture of the rice is just right for fried rice.

And this kind of slightly hard, but still warm rice is just right for golden fried rice.

Crack six eggs and beat until smooth, then mix directly into the rice. Mix the slightly dry rice with the egg liquid evenly. The key and trick is that the rice should not be completely cold. The completely cold rice will form lumps that are not easy to stir, and the rice should not be too hot, because the eggs are easy to cook. The hot rice will directly cook part of the egg liquid.

Turn on the fire, and pour enough cooking oil into the cast iron pan after it is hot. The reason why enough oil is used is because the egg is a kind of guy who likes oil very much, and its egg production must have oil in order to be perfect. When the heat of the frying pan starts to shout: Come on! Put your eggs into my arms!

Zhang Tong heard the warm cry of corn oil, and he fulfilled the meeting of corn oil and eggs. It was a perfect and wonderful fusion. The passionate corn oil and the warm egg liquid fused with each other at the moment of contact, and the two fused together without distinction.

Because the enthusiasm of corn oil makes the eggs firm instantly, it is because the passion of love makes people mature quickly. The originally lubricated egg liquid is baptized with corn oil enthusiasm, just like young people who have just entered society and finally learned to be strong after experiencing severe beatings in society. Because no matter what, you have to experience severe beatings. Only by becoming stronger can you be more resistant to beatings.

The rice king wrapped in eggs also became enthusiastic during the hot cooking, and the loose and expanded rice was evenly sprinkled with salt grains. The rice wrapped in golden egg liquid was taken out of the pan with a large spoon and placed upside down on two white porcelain plates. The golden brown rice lives up to its golden fried rice reputation.

And the topping of the rice bowl has also started to be made, a very simple but appetizing chili fried pork. Cut the green and red peppers into shreds, and slice the tenderloin. Wrap the tenderloin with water starch and light soy sauce, mix evenly, and heat the pan with oil. The tenderloin was put into the pot, and there was a sizzling sound, and the aroma was already forced out.

In fact, the seemingly simple family chili fried pork is a technical work, because the pork must be fried to the right level to ensure a tender taste. The key is to fry the peppers separately, first fry the pork until it is seven or eight mature, and take it out for later use. Continue sautéing the peppers with the remaining oil. Before frying the peppers, add a spoonful of black fermented soybeans to stir-fry the aroma, and then put the peppers in the pot.

A strong chili aroma began to permeate the entire restaurant. It is not without reason that chili peppers have been rapidly popularized in China since they were introduced into China, because let alone the stimulation brought by chili peppers, the aroma of chili peppers fried in hot oil is unbearable.

China is the first country in the world to invent stir-fry and also to use it most widely. Chili is a food that seems to be naturally suitable for stir-frying in hot pots. Only hot iron pots and hot oil can produce its unique aroma. This is something that simple stewing or grilling cannot do.

This is why China is the civilization that uses pepper the most. In China, peppers are transformed into various forms. But no matter what form it is, or whether the chili is hot or not, the most important thing for Chinese people is to obtain the unique oily aroma of chili.

Zhang Tong stir-fries the aroma of pepper, which combines with the aroma of fermented tempeh to form a complex and intoxicating taste. The tenderloin that was fried to seven maturity before was put into the pot, and the fire was at its peak. The stoves in the hotel are all jet stoves, and you can even hear the whirring of flames when the firepower is turned on to the maximum.

The heat rises, the heat rises, and a spoonful of cooking wine is just right on the hot chili fried meat. Using wine as a condiment for cooking is a trick used by many countries with well-developed catering civilization. Because alcohol can bring more varied tastes to food, and different wines have different tastes.

When the cooking wine is evaporated by heat, leaving only a gap of fragrance, Zhang Tong has finished seasoning.

The fried pork with chili comes out of the pan and is directly spread on the golden egg fried rice. Green peppers, brown sliced ​​meat, black fermented soybeans, golden fried rice, the aroma of heat steaming. From sight to smell, a bowl of simple but not simple rice bowl is complete. Donburi is very simple. It can be a takeaway of preserved fruits in a university dormitory, or it can be the food of a worker who has worked hard all day.

"The rice bowl is ready." Zhang Tong put two plates of rice bowl in front of the special father and son.

Wang Zihan nodded and said to Zhang Tong: "Thank you."

But Wang Qianxi still lowered her head.

Wang Zihan said to him: "Let's eat first." After saying that, Wang Zihan took a spoonful of rice and poured it into his mouth. Fluffy fried rice, slightly spicy and refreshing green peppers, tender meat slices, and mellow tempeh as a garnish. The complex flavors complement each other, and the taste blends with the lips and teeth for a long-lasting fragrance.

Wang Zihan was eating, but Wang Qianxi kept her head down. But suddenly he stood up, and then he was about to overturn the table with his hands.

But just before he was about to do this, a big hand pressed directly on the table, holding down Wang Qianxi's move to lift the table. Then another big hand firmly pressed him back into the seat.

"What are you doing?" Zhang Tong stared at him.

Wang Qianxi was like a crazy wild dog, staring back at Zhang Tong with red eyes.

Zhang Tong couldn't help laughing, ha! How many years have passed, does anyone still dare to play the game of flipping tables in my shop?

"Boy, what are you doing? Are you playing flipping the table in front of me? You treat me as a dead person." Zhang Tong's tone was not joking, he was really a little angry. Zhang Tong is generally not easy to get angry, but once he gets angry, the consequences will be very serious.

Wang Qianxi felt severe pain from the shoulder pinched by Zhang Tong. It seemed that what was holding his shoulders was not a pair of hands, but a hydraulic platform.

"Ah!" Wang Qianxi, who originally wanted to resist, couldn't help shouting in pain: "Let go! Let go! It hurts, it hurts, it hurts!"

ps: There is only one update today, and Calvin is a bit powerful.