Dare to cook

Chapter 306 An instant hit (third update)

Jiang Yuqi had no other way to attract customers.After hearing Yao Yu's plan, I felt that this was the only way to go.

Soon, Feng Ziyi and Meng Xiao rushed back.

They came back with five backpackers who had just arrived in Amalfi by bus.

It seems that with their unremitting efforts, they have successfully deceived some customers.

When Jiang Yuqi saw guests coming to the door, she immediately approached enthusiastically with the menu and asked them what they wanted to eat.

At this time, Lu Chenyu also found another blackboard, and wrote the "advertising slogan" that Yao Yu just said on it.

She quickly told Feng Ziyi and Meng Xiao about Yao Yu's plan to attract customers, and they both agreed.

At this time, Jiang Yuqi also took down the orders of the five guests.

She beamed and said to Lu Chenyu and the others:
"We have just opened. The guests at that table ordered a braised duck, a hibiscus prawn and cold preserved egg, five sticky rice with peas and five bottles of beer."

"Great, I'll move a table to the intersection outside the store first. You guys hurry up and serve them food." Feng Ziyi said with a smile.

Several people were busy on their own.

Jiang Yuqi first served beer to the guests, and Lu Chenyu took the order to the back kitchen.

After Yao Yu received the order, he immediately activated two woks, intending to cook braised duck and hibiscus shrimp at the same time.

Meng Xiao helped take out the peas and glutinous rice that had been cooked long ago and served them to the diners.

At the same time, Lu Chenyu also cut the preserved eggs, poured them with the cold sauce prepared by Yao Yu in advance, and asked Jiang Yuqi to serve them to the guests.

The practice of braised duck and hibiscus shrimp does not need to be said.

Simply speaking, this glutinous rice with peas is a very traditional and famous food in China.

Different from all kinds of fried rice that are popular all over the world.

Pea glutinous rice must be made with glutinous rice.

As for glutinous rice, except for Chinese chefs, it is difficult for chefs in other countries to skillfully apply it to cooking.

Yao Yu was sure that the crooked nuts in Italy had never eaten this kind of food.

The sticky rice with peas prepared by Yao Yu today is very traditional.

First, soak the glutinous rice for more than two hours.

Then, slice the sausage, dice the pork belly, peel and dice the carrots and potatoes.

Then heat the oil in a pan, add the pork belly and stir-fry, then add the carrots and potatoes, add a little cooking wine and continue stir-frying.

Add the salami and washed peas.

After stir-frying, add appropriate amount of salt, a little sugar and soy sauce to taste.

After frying the ingredients, you need to prepare a large pot, preferably a large steamer.

Then pour those fried vegetables into the steamer.

Add cold boiled water to the steamer, spread the soaked glutinous rice, cover the pot, and steam over high heat.

After the glutinous rice is steamed, you can open the lid and stir the food inside.

At this step, the mixed glutinous rice can be taken out and eaten directly.

If you think the steamed rice is too dry, you can also add some butter, lard, or oyster sauce to taste.

Yao Yu has great confidence in the sales of pea and glutinous rice.

He almost used up half of the glutinous rice he brought to Italy, which filled three big pots.

In the restaurant, several tourists who tasted glutinous rice for the first time were full of praise and gobbled it up.

Jiang Yuqi was also very happy to see them eating happily, and reported the diners' feedback to Yao Yu.

Yao Yu just smiled lightly after hearing the reactions of the diners.

No matter how you say it, he is also the number one young chef in China.

As long as Yao Yu shows his strength to cook, how can he have taste buds that he can't subdue?

After another 2 minutes, the braised duck and hibiscus shrimp were also ready.

The woks Yao Yu used were relatively large, and this time, he cooked three parts of braised duck and hibiscus shrimp in one go.

One of them was ordered by the previous customer.

The other two were prepared by Yao Yu for Feng Ziyi to bring to the intersection for passers-by to taste.

When Yao Yu was cooking Braised Duck and Hibiscus Shrimp, Lu Chenyu also cooked two servings of Ants Climbing Trees and Yuxiang Eggplant.

Ants climbing trees are actually stir-fried vermicelli with minced meat.

The general method of this dish is no different from that of fried rice noodles, fried rice noodles and fried noodles at roadside stalls.

It's just because the fine minced meat sticks tightly to the vermicelli, like ants climbing a tree, that it has such an image name.

Of course, it is not so easy to really make this dish well.

First of all, the vermicelli and vermicelli used should be fine enough, and the minced pork should also be finely chopped.

What's more, the vermicelli should be fully soaked before frying, and the ratio of pork, bean paste, onion, ginger, garlic and other seasonings should be just right.

Finally, pay attention to the heat when frying over high heat.

But in general, as long as it is a Chinese chef with qualified cooking skills, it will not be difficult to cook this dish.

As for the fish-flavored eggplant burger, it is also a super delicious side dish.

There are two versions of this dish.

One is the Sichuan cuisine version that is spicy and sweet, where you can taste the umami of the fish but not see the fish.

This version of making is basically inseparable from good bean paste.

Another method is a Cantonese version that is mainly cooked in a casserole, and a lot of salted fish will be cooked together.

Yao Yu and Lu Chenyu were not sure whether Italians could eat spicy food, so today they made the Cantonese version of fish-flavored eggplant stew.

In this dish, they used anchovies, which are endemic to the waters around Amalfi.

Anchovies are great for making fish sauce and are also great for frying after pickling.

When Yao Yu and Lu Chenyu tried this dish with anchovies yesterday, they found that this fish was born for this dish of fish-flavored eggplant.

The fish-flavored eggplant stew made with anchovies is even more delicious than the original one.

The two made several dishes, and Lu Chenyu put these dishes into food boxes and sent them to Feng Ziyi and Meng Xiao who were soliciting customers at the intersection.

With all the Chinese food available to try, Feng Ziyi and the others quickly attracted the attention of a large group of people.

Within a few minutes, all the dishes that were brought out were eaten by the onlookers.

The publicity effect is very significant.

At once, the restaurant attracted six or seven tables of customers.

Jiang Yuqi and Lu Chenyu hurriedly recorded the orders for these diners.

Meng Xiao still stayed at the intersection to solicit customers, while Feng Ziyi quickly ran back, packed some pea glutinous rice and cold preserved eggs, returned to the intersection, and continued to help solicit customers.

By [-]:[-] noon, the restaurant with twenty tables was full.

And three of the tables have been turned over once.

The customer flow is like clouds, and the Amalfi branch of Chinese Restaurant became an instant hit and became popular instantly.

Yao Yu and others also became completely busy.

Ordering, cooking, serving dishes, cash register, clearing the table...

Jiang Yuqi, Feng Ziyi and the others immediately realized the joy of the busy people in the Renhe Pavilion.

With Yao Yu in the back kitchen, there is no need to say much about the quality of the dishes.

The delicious food brought rave reviews.

Many diners said that they had never eaten such delicious Chinese food, and many said that they would come here to eat at night.

Yao Yu's group originally only planned to open until 01:30 in the afternoon.

But because the business is so good, many people want to add more food after eating half of it.

By the time Yao Yu and the others sent away all the guests and cleaned up all the tables, it was already 02:30 in the afternoon.

(End of this chapter)