Food: How Did I Become a Chef When I Set Up a Stall?

Chapter 160 This is the large portion, and this is the medium portion!

Jiang Feng was at ease for two days.

 Go to the scenic spots and take a look at the scenery. I went shopping in Taikoo Li again to see the trendy people.

 It’s a pity that it’s late autumn, so there are no long legs everywhere in the streets.

 He bought some clothes and some pet toys in the mall.

  Anyway, if you don’t need money, you can buy it if you want.

After returning home and settling down, Jiang Feng went to pick out the ingredients.

 The ingredients for the stall next week are very simple, spicy crayfish.

This kind of ingredient is very common, and it is not difficult to find a merchant selling crayfish.

 But Jiang Feng is a chef after all and has a unique vision, so he still has to choose a better one.

 After cleaning the crayfish, Jiang Feng will sprinkle them with salt, pour in white wine, and marinate them for more than half an hour.

 The day of setting up a stall has begun again.

 The most important thing when cooking in Chengdu is to learn how to handle a taste, which is "spicy".

There is still some oil in the pot, add onions, **** and garlic and stir-fry for a few times, then turn to the lowest heat and add hot pot base ingredients and red bean paste.

Jiang Feng was busy handling spicy crayfish, so he replied:

“Not yet, the sign says, starting at four o’clock in the afternoon.”

Once the crayfish is gone and marinated, Jiang Feng is also going to make a batch of crayfish first.

There are different spicy methods. If you want it to be delicious, you need to use a mixture of various chili peppers, and you also need to use Sichuan peppercorns as an auxiliary.

It needs to be marinated better to taste better.

 Seeing this scene, the guest couldn't help but swallow his saliva.

If you want to choose spicy crayfish, choose the kind of green shell shrimp, which has thin skin and more meat. Try not to buy particularly red crayfish, which will not taste good.

 He plans to open the stall after 4 pm.

Auntie is washing the shrimps, and the crayfish that haven’t been washed are still alive and kicking.

Jiang Feng responded politely.

 Spicy crayfish is more suitable as a late-night snack, so people will eat more at night.

Jiang Feng fried up pots of cooked shrimps for later use.

 When the day came to set up the stall, Jiang Feng was not in a hurry.

Of course, it is in the food street after all, and there are many people eating at lunch.

 Here in a pot and heat the rapeseed oil.

“Boss, is the door open?”

 The restaurant is not big, and you can see clearly what is going on inside once you enter.

 After the rapeseed oil is hot, fry the shrimps.

 “Yes, we sell spicy crayfish this week.”

Take a toothbrush and scrub the crayfish clean little by little.

 After choosing the source of crayfish, Jiang Feng went to buy condiments.

 The next step is to make the flavor.

 It is not easy to make crayfish taste delicious. What tests the chef's skills.

 After the marinated and cleaned crayfish was put into the pot, there was a boiling sound instantly. It didn’t take long for the crayfish with green shells to turn into bright red cooked shrimps.

 “Aren’t Bobo Chickens for sale?” the customer asked again.

 He is always serious about cooking.

 For example, rapeseed oil, bean paste, hot pot base, various chili peppers, onions, ginger, garlic, etc.

 During this period, several regular customers saw the store door open and walked in to check the situation.

 Auntie is quite serious about her work.

 Someone shouted.

Jiang Feng bought five large pots of spicy crayfish, and Auntie’s task was to wash the shrimps.

 The guest reluctantly left.

 The two aunts came over right after lunch.

Just keep doing it, there's nothing to do anyway, and Jiang Feng's salary is also high.

 Jiangfeng uses fresh rapeseed oil, which has a better texture and taste.

 “Okay, welcome.”

Everything is ready.

 “Okay, I’ll come back in the afternoon.”

 Slowly stir-fry over low heat.

At this time, the fragrance begins to spread.

No ingredients are used. Just smelling the aroma of onions, **** and garlic will arouse people's appetite unconsciously.

 In the small restaurant next to it, many people were eating naohua and cold noodles.

 Suddenly, a pungent fragrance wafted out.

This scent is extremely offensive.

 As if trying to penetrate into a person's stomach.

 “Do you smell it? It smells so good!”

 “Which restaurant is this dish from?”

“It seems to be that small restaurant, the one that’s not open!”

“Jiang Xiaochu Spicy Crayfish, business hours: 16:00-21:00, just like that restaurant.”

“It’s him. I came here last week to eat his Bobo Chicken. It was very delicious!”

 The guests were talking about it.

Jiang Feng didn’t know what was happening outside.

 He was just concentrating on cooking the crayfish seasoning.

 The bean paste and hot pot base ingredients in the pot have melted, and Jiang Feng poured in the soaked chili mixture and Sichuan peppercorns.

 Pour in another bottle of beer and bring to a boil over high heat.

 Wait until the beer is cooked away, then add a spoonful of chicken essence, a spoonful of sugar, a little oyster sauce, a little light soy sauce, and a spoonful of five-spice powder.

 The pot is filled with a large pot of condiments, stir them with a spoon, and the aroma keeps coming out.

This stuff is delicious in everything you cook.

 A few more customers were attracted by the fragrance and looked in from the door of the store.

 The guest saw two aunts sitting on a small bench, cleaning crayfish one by one.

Jiang Feng cooked a large pot of unknown soup on the stove next to him.    The aroma comes out of the pot.

 “It smells so good!”

The guests looked at the pot curiously, looking forward to the delicious food in the pot.

At this time, Jiang Feng soaked all the fried crayfish in the soup, covered it, and boiled it for 15 minutes.

 The cooking time should not be too long.

 After cooking, turn down the heat and let the crayfish soak in the soup. Keep soaking for at least 30 minutes.

 In this way, the crayfish can be thoroughly flavored.

 The crayfish are boiling in the pot.

Jiang Feng had nothing to do, so he picked up a cucumber next to him, washed it clean, and chewed the cucumber happily.

 That's what being a chef is like, taking a break from the busy schedule.

Most chefs are embarrassed to fish because they are afraid of being seen by others, but Jiang Feng is the boss, so he feels confident about fishing.

 The guests gathered around the door, and someone asked with a smile:

“Boss, when will the crayfish be ready? Can it be sooner? I want to eat it now.”

Hearing what the guest said, Jiang Feng replied while chewing cucumber:

“I can’t eat it now. It doesn’t taste good. Let’s soak it for at least another hour.”

“It still has to open after 4 o’clock.”

Hearing this, the guests were both looking forward to it and a little disappointed.

The delicious food is right in front of you but you can’t eat it.

There is nothing more painful than this in the world.

 “Okay, we’ll come back in the afternoon.”

"good."

Just for a while, Jiang Feng had already met several groups of people asking about the opening time.

This also indicates that the crayfish business will not be bad.

 Jiang Feng pays great attention to every step of making crayfish.

 The quality, proportion and heating time of the seasonings are all carefully controlled.

 Looks like the clouds are calm and the wind is light, but in fact it is like walking on thin ice.

 His cooking skills are superb and he has systematic recipes, so everything falls into place.

The bright red crayfish is soaked and stewed in seasonings.

Various aromas pour into the shrimp meat and spread throughout every part of the shrimp meat.

 The shrimp soon took in the flavor.

Whether spicy crayfish is delicious or not depends on whether the seasoning is fragrant, and the second is whether it tastes good or not.

 The delicious crayfish is the real top delicacy.

At about three o'clock in the afternoon, the boss next to me was no longer busy, so he came over to say hello.

“Boss Jiang, are you ready to open business again?”

“In the two days since you were away, there were fewer people on the streets than before.”

 The boss Naohua was kind and polite, and said with a smile.

Hearing this, Jiang Feng also replied:

“Well, we are going to start selling crayfish today and we will sell them for a week.”

Boss Naohua looked at the busy scene inside and marveled: "It smells really good. I'll order some when it opens soon."

 “Okay, welcome.”

Jiang Feng took out several large basins and began to pour pots of crayfish into the basins to soak.

 The crayfish needs to be soaked for a while to make it more flavorful.

 When soaking, you also need to pay attention to the temperature.

 Because if the crayfish is heated after cooling, the juice will be lost and the taste will become worse.

The best time to eat is when it has just been made and soaked for a while.

It tastes most fragrant at this time.

 The rich fragrance wafts from the shop.

This fragrance is very unique, and it is still obvious even among the fragrances emitted by other shops.

 At about 3:40 in the afternoon, guests came over.

They had already found out that Haojiang Feng would be opening today, so they were waiting to come and eat.

The crayfish was almost ready, so Jiang Feng came to the counter and prepared to take the order.

Seeing him come out, a beautiful girl suddenly waved and greeted him with a cute dialect accent:

 “Boss, I’m here again!”

This beautiful girl came here a few days ago, and Jiang Feng was impressed by her. She is pretty, has a good figure, and has an interesting accent.

 The key is to be very upright, brag as soon as you come up, and don’t hide it at all.

Jiang Feng smiled and replied: "Welcome."

 The beautiful girl came with her best friend.

When the lobsters start to be sold, customers place their orders one after another.

Jiang Feng also started to get busy.

  Crayfish is a relatively expensive snack and the cost is very high.

Jiangfeng’s price is not high, so make less.

 Crayfish are divided into: medium, large and extra large

 Medium 68, Large 88, Extra Large 128

There are three pots on the table, indicating the size of crayfish.

 At this time, a fat middle-aged man wearing glasses walked over.

He pointed to the large pot and said, "Boss, I want a medium-sized one."

Hearing this, Jiang Feng pointed to the basin and explained: "I'm sorry, sir. This is the large portion, and this is the medium portion."

 Then he pointed and introduced again: "medium portion, large portion, extra large portion."

The middle-aged man was stunned for a moment, "Don't worry about your arrangements, I want the middle one, the middle portion."

Hearing what the middle-aged man said, Jiang Feng nodded readily, "Okay, wait a minute, this is 88."

 “No problem.” The middle-aged man agreed.

 Take a step back and the sky will be brighter.

 There is no need to be so rigid in doing things.

 Be flexible and both parties will be happy.

 Otherwise, Jiang Feng still doesn’t know what extraordinary things this middle-aged man wearing glasses will do.

 (End of this chapter)