Chinese chef

A week later, Su Ji completed the renovation. The reason why it was so fast was because Mu Feng didn't go anywhere for a whole week, and just stayed in Su Ji and watched the renovation workers work.

This renovation cost a total of tens of thousands of yuan, although it was not much, but after all, Mu Feng said that he wanted to rebuild, so when Grandpa Su and the others wanted to pay, Mu Feng insisted on refusing.

Mu Feng was already very grateful for the two old people who were willing to hand over Su Ji to him and let him torment him. Naturally, it was impossible for the two old people to pay for the reconstruction cost.

After the renovation, Su Ji moved the kitchen to the front, and separated it all with glass windows to make it an open kitchen, leaving only a few vegetable outlets. The overall shape is somewhat similar to that of a barbecue restaurant.

Su Ji's original four large tables have also been replaced by several small rectangular tables, each of which can serve four people.

Early in the morning, Mu Feng came to Suji to boil a new pot of brine, because after a whole week of renovations, the original pot of brine was no longer usable.

The preservation of brine is very labor-intensive. If the quality of a pot of brine is to be guaranteed, it needs to be filtered and "cleaned" frequently.

After the brine has been used for a period of time, the remaining few raw materials or spice residues should be filtered out, and then clean animal blood needs to be mixed with clean water, and then slowly added to the boiling brine to use protein adsorption and coagulation , Absorb the impurities in the brine to make the brine clear.

The slick oil in the brine should also be removed frequently, otherwise too much oil will cause fat oxidation and easily deteriorate the brine.

After Mu Feng boiled the brine early in the morning, he poured the duck legs, chicken wings, eggs, pork, chicken legs and other ingredients prepared by Grandpa Su into the brine pot for cooking.

This big pot of lo-mei is ready to eat until noon. Making lo-mei is only troublesome at the beginning. Once the ingredients are put into the pot, you just need to wait for the delicious food to come out of the pot.

While waiting for the lo mei to come out of the pot, Mu Feng started making cold salad again.

Now he can cook more and more delicacies. If he wants to cook all of them, there is not enough time. Therefore, he plans to prepare only one cold dish every day, and only prepare [-] servings, while stocks last.

Today, what he wants to do is [Cold Shiitake Mushrooms], with the help of two elderly people, it took about half an hour to complete the [-] servings of [Cold Shiitake Mushrooms].

Mu Feng now has all the cooking techniques, so he has more choices when it comes to the arrangement of dishes.

He specially arranged three new dishes recommended by the chef today, namely: [Stir-fried bacon with dried radish], [Stir-fried spicy pork shreds], [Stir-fried pork ribs].

At noon, diners came to the door one after another, and as soon as they entered the door, they could smell a strong aroma of lo mei.

"This Suji is pretty good after the renovation!"

"After waiting for a week, the store is finally open."

"Boss, don't say anything, let's serve a plate of stewed pork first."

"I want it too. By the way, besides braised pork and braised eggs, is there anything else?"

"Hey, there is a new dish today. What kind of dish is this fried bacon with dried radish? I haven't tried it before. The boss will give me this."

......

The diners ordered food one after another, all with anticipation on their faces, some sat safely at the dining table, and some ran to the kitchen to watch Mu Feng cook through the glass window.

Grandpa Su and Grandma Su greeted the diners with smiles.

Although the diners surrounded the outside of the glass window, Mu Feng still started cooking without distraction.

The first thing he wants to do is [Stir-fried bacon with dried radish].

[Stir-fried bacon with dried radish] is a classic Hunan dish. Dried radish absorbs the fat of bacon so that the bacon is no longer greasy and has a tougher taste. With the combination of tempeh and chili, it is spicy and appetizing.

Mu Feng first soaked the dried radish in warm water for 15 minutes.

On the other side, boil the bacon in water for 5 minutes, then scrape off the stains on the skin and clean it.

Then, steam the bacon for 10 minutes, let it cool and cut it into thin slices, cut the dried radish into cubes, cut the spicy millet into rings, cut the shallots into oblique sections, soaked the fermented soybeans in water for a while and chopped them up.

When Mu Feng was chopping vegetables, the diners were amazed by his smooth knife skills, and he also collected a dozen or so full marks.

This is also one of the reasons why he wants to build an open kitchen. After all, it is not a problem to often go to the vegetable market to help people kill chickens and fish. It is good to show off your knives while cooking like this, and collect full marks by the way. method.

After all the ingredients were cut, Mu Feng set up another pot, added a spoonful of oil to the pot, heated it over medium heat, added millet chili and fermented soybeans and sautéed until fragrant, added bacon and fried until the oil came out, then added dried radish and stir-fried to taste, and at the same time , Pour the gravy from the steamed bacon just now into the pot.

Then, add the green onions and stir well, and finally add a little soy sauce and white sugar to get out of the pan.

Because the bacon and dried radish itself are very salty, soy sauce is just to brighten the dish, so don't add more, otherwise the dish will be uneatable.

Because the stewed aroma in the store is too strong, the aroma of the freshly cooked [Dried Radish Stir-fried Bacon] is overwhelmed.

The diner who ordered this dish did not smell a special fragrance after smelling it for a while because of his insensitive sense of smell.

He looked at the plate of [Dried Radish Stir-Fried Bacon] in front of him with some doubts, wondering why it didn't have the alluring aroma of Su Ji's other dishes before.

He suddenly had a feeling that "this dish looks ordinary".

He tried to take a bite, and after the bacon entered his mouth, there was no greasy feeling at all, and the combination of chili and fermented soybeans was just right.

Before he knew it, a bowl of rice had already been eaten, and the plate of [Dried Radish Stir-fried Bacon] had already bottomed out. He was still thinking about having another plate.

As a result, when he ordered again, he was told that the fried bacon was sold out.

I rely on!I haven't eaten this bowl of rice for so long, have I? !Why did this dish sell out in just a short while? ? ?

He looked up and looked around, and suddenly found that there was a plate of [Dried Radish Stir-fried Bacon] on almost every table in the store.

The bacon and dried radish are relatively special ingredients. The two ingredients used today were specially marinated by Grandpa Su last year. The quantity is not large, and they were originally intended to be eaten by themselves.

As a result, it was stored for a whole year, and I never thought of eating it. Fortunately, it was well sealed, and because of the high salt, bacteria could not grow, but it did not deteriorate.

It was not until Su Ji was cleaned up during the renovation that Grandpa Su remembered that there were still these two ingredients in the store.

The reason why Mu Feng chose to make this [Dried Radish Stir-fried Bacon] this time was originally with the idea of ​​cleaning up the inventory. Unexpectedly, this master-level dry-stir-fried technique is different, and he was stunned to turn the inventory into a hot commodity.

"Well, do you have any more tonight? Stir-fried bacon with dried radish?" The diner was aroused, and he was so greedy that he deliberately leaned in front of the stove and asked Mu Feng through the glass.

"Not for the time being. The ingredients of this dish are quite special, so it needs to be prepared some time in advance." Mu Feng shook his head and said.

"How long will it take to prepare?" The diner still didn't give up, he was really greedy. Of course, the key is that other people in the store are enjoying that dish [Stir-fried bacon with dried radish], which has invisibly increased the pressure on him. stimulation.

"I can't tell you exactly." Mu Feng smiled wryly, "Actually, the other things are pretty good too!"

After hearing Mu Feng's words, the diner crumpled into a ball.

"Young man, there must be a chance to eat this dish again next time!" Grandpa Su came to get the dish, saw the diner's tangled look, and quickly comforted him.

"Here, here you go, try." Mu Feng looked at him, thought it was a little funny, and immediately took out a chicken leg from the brine pot and handed it to him.

"I have eaten lo-mei before, I don't want to eat lo-mei today, I just want to eat bacon." The diner waved his hand.

"You take it first! Pad your stomach first, and you will definitely have a chance to eat bacon in the future! Our Su Ji can't escape!" Mu Feng was a little speechless.

"All right, all right!" The diner reluctantly took the chicken leg and subconsciously smelled it. The smell...

smell good!

Take a bite, the fresh and tender chicken thigh meat is full of rich and fragrant marinade, and bursts of aroma are stirring in your mouth.

"Well, little brother, give me two more!" The diner said with a smile.

"Okay!" Mu Feng said with a smile, and immediately brought him two more braised chicken legs.

Only then did he return to the dining table with the chicken legs contented.

Mu Feng looked at him and smiled, Mu Feng knew that he didn't really want to eat that [Dried Radish Stir-fried Bacon], it was just because he was eating vigorously and found out that it was gone.

In addition, many other diners in the store were eating that dish, but the gluttons in his stomach could not be satisfied, so he became so entangled.

To deal with this situation, you only need another delicacy!

Mu Feng shook his head lightly and smiled, and continued to cook happily.

Because it is reopened and there is no publicity, there are not many people at noon. However, Su Ji's braised fragrance is very overbearing and full of fragrance, which still attracts many new customers passing by.

Seeing that it was almost time for dinner, and the number of customers began to decrease, Mu Feng was going to see how much lo mei was left.

At this time, a voice suddenly sounded: "Hello, is your boss there?"