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

Chapter 34: At least it’s at the head level!

 The next day, Jiang Feng went to buy some cooking utensils and ingredients.

Then Jiang Feng made a special trip to Fengqi Mountain.

 China is endowed with natural treasures and outstanding people.

There are countless towering mountains and rivers.

 Some mountains have excellent feng shui and are both famous Taoist and Buddhist mountains.

 For example, Songshan Mountain, Wutai Mountain, and Longhu Mountain.

 Fengqi Mountain is just outside the suburbs, with rolling mountains and beautiful scenery.

 There is a temple and a Taoist temple here, located on different hills.

 The temple is a scenic spot, and tourists come to offer incense from time to time.

There is a town at the foot of the mountain, and some people live there.

Jiang Feng came to the mountain, contacted the manager of Fengqi Mountain Scenic Area, and actually found a place to set up a stall.

“Someone had set up a stall here before, but the business was not very good, so they all left.”

 “Now occasionally there are sellers selling roasted sweet potatoes or grilled sausages.”

 The manager of the scenic spot said to Jiang Feng.

 The stall is set up in a small square halfway up the mountain.

There is a pavilion next to it for mountain climbers to rest.

This place is just accessible by a food truck.

 “Okay, that’s it, trouble.”

Jiang Feng thanked him.

 This man is quite enthusiastic.

“It’s okay. Recently, more and more people have gone to the mountain to watch the sunrise. The sunrise at 5:30, I guess all those people have gone down the mountain at 6 or 7 o’clock.”

 “If you sell breakfast here, you can sell it to these people and make some money.”

The person in charge of the scenic spot said again.

Hearing the news, Jiang Feng's eyes showed a hint of joy.

 What a good thing!

 Originally, I was worried about the guests’ problems.

 It would be easier if someone watched the sunrise.

 Are you not hungry after going down the mountain?

"Ok, thanks."

 Jiang Feng is sincerely grateful.

All is ready except for the opportunity.

 After setting up the stall, Jiang Feng left Fengqi Mountain and returned home to prepare ingredients.

This time he is selling breakfast seriously. With his skills, it is not difficult to attract some business.

 Shui Ze Resort, Happy Ranch.

 Zhang Dashan asked his daughter Zhang Xinya:

“Is it true that the young man setting up the stall can’t come over?”

 “You’re not here today either?”

Hearing Zhang Dashan’s question, Zhang Xinya nodded:

"But I'm here. I heard him say that he won't come to the resort for the time being and will set up a stall somewhere else."

 “Change somewhere? Where to go?”

“He didn’t say, but he said he would no longer sell braised pork, but would sell other snacks.”

"The braised pork is selling well, why don't you sell it? Is this boss so casual?"

“Making braised pork is very tiring. Just cleaning the ingredients requires a lot of effort. He has to do so much every day, so he is probably tired.”

 The two of them were chatting.

 Zhang Dashan misses Jiang Feng’s braised pork very much.

 Especially braised pig trotters and braised chicken.

That tastes really good.

 “Boss Jiang, how can I live without you!”

 Zhang Dashan lamented.

 There are not a few guests who think like him.

It’s a pity that Jiang Feng has been a bohemian and free-spirited person throughout his life. He mainly makes some “system money”, so he chooses different ways to set up stalls.

At this moment, Jiang Feng was busy setting up a stall for the next day.

 In the catering industry, the advantage of making breakfast is low cost, but the disadvantage is that it is very tiring.

 Most people cannot bear this hardship.

Stall vendors often get up at 3 o'clock in the morning to prepare related matters and set out at 5 o'clock in the morning.

Moreover, it’s very cold in winter and mosquitoes in summer, so all the hard-earned money is earned.

Jiang Feng only lasted for a week, and it happened to be autumn now, and the air was crisp and clear, so it was not very tiring.

 “I’m a little short of time, so I’ll focus on the sauced pork buns and egg fried rice tomorrow.”

“Tea eggs can be boiled.”

 “And then there’s pumpkin polenta.”

"That's all." Jiang Feng made a decision.

He went to bed very early that day, and Jiang Feng woke up from his sleep around 3 a.m. the next day.

 At this time, some people who like to stay up late are still awake.

Jiang Feng began to work on the chopping board.

 After having to make breakfast for the first time, you realize how tiring it is to make breakfast.

 Getting up at around 3 a.m. every day, with the sun and moon upside down, is normal for an income of tens of thousands.

Jiang Feng put enough all-purpose flour in a basin, added yeast, sugar, and water to start fermentation.

 One pound of noodles should be mixed with 5 grams of yeast and 5 grams of sugar, so that the noodles will be soft.

 Knead the dough with your hands, cover with plastic wrap and ferment.

 Then, Jiang Feng began to prepare the fillings for the sauced pork buns.

 At this time, the community was completely silent.

Soft lights illuminate every elegant landscape in the community.

 The lights were on in the kitchen of a small villa, and Jiang Feng was busy in it.

The little black dog heard the commotion and came over to accompany Jiang Feng with squinting eyes.

He was very sleepy, but he still wanted to accompany him, so he squatted aside and dozed off constantly, his body falling sideways.

 This is really like "being trapped like a dog".

 “Xiao Hei, go back to bed, what are you doing here.”

Jiang Feng saw the little guy and let him go back to his nest to sleep.

Hearing Jiang Feng's order, Xiao Hei ran back a few steps, then lay on the ground, looked at Jiang Feng, and slowly fell asleep again.

 Whether steamed buns are delicious or not depends on two aspects.

 The first is whether the filling is good, and the second is whether the steamed noodles taste good.

Jiang Feng heats up the pot, pours in the oil, and after it warms up a little, add a plate of minced green onions and stir to boil.

 Then add minced **** and stir-fry until fragrant.

 The fire at this time should not be too big, as it will easily burn the food.

After frying for a few times, Jiang Feng took a pot of fresh meat filling and poured it all into the pot and stir-fried.

Jiang Feng is also particular about the meat he chooses. The most delicious meat filling is sandwich meat with "six lean and four fat". This kind of meat is tender and has the best taste.

 The minced meat filling is also red and white and even in color.

The red and white meat gradually changes color in the pot, and the aroma of the meat mixed with onions and **** permeates the pot.

After the meat is cooked, Jiang Feng adds another plate of chopped shiitake mushrooms and continues to stir-fry.

 When the aroma of the mushrooms comes out, you can add seasonings.

 Chicken powder, thirteen spices, sugar, bean paste

 After adding the ingredients, stir-fry continuously to ensure that the meat is evenly flavored.

 Add light soy sauce and dark soy sauce to adjust the color.

 After frying like this, the meat filling suddenly turns dark and becomes delicious immediately.

 Before serving, add MSG, chicken essence, oyster sauce, and sprinkle with a handful of chopped green onions.

In this way, a pot of fragrant secret sauce meat filling is ready.

Look at the fermented dough again, tear off the plastic wrap, and there is a large ball of white dough in the iron basin. Then gently tear the dough apart, and you can see the honeycomb structure inside.

 This means that the dough is fermented extremely well.

 Then knead the dough and squeeze out all the air bubbles in the dough.

 After squeezing, knead the dough into a long strip and shape it into individual pieces.

 Use a rolling pin to roll the dough into dough. The dough should be thin at the edges and thick in the middle. Pay attention to technique.

 Jiang Feng has acquired the skill specialization in making buns, and rolling out dough is no problem.

 Finally, the tender and juicy sauce meat filling is stuffed into the dough.

 This step looks simple, but is actually very difficult.

 A newbie in making steamed buns puts a little stuffing in a dough. It takes a long time to wrap the buns, and the skin will be thicker than the stuffing after steaming.

An expert in making steamed buns, the dough is filled with fillings that are about to explode, but he can wrap them well. The key is that they are still very stable.

 Cooking is a technical job!

Jiang Feng is very skillful. He spreads the dough in the palm of his hand, scoops out a spoonful of sauce and meat filling, then turns his hands in a circle, presses, pinches, and finally twists gently.

 A big round bun is ready.

Eighteen rolls of thin-skinned and large-stuffed buns. None of Goubuli's buns are so round.

 He continued to work under the light.

 The buns are wrapped one by one and placed on the panel.

 Looking carefully, the size and wrinkles of each bun are almost exactly the same. Placing it on the panel will look like copying and pasting it.

This magical skill of making buns is so perfect that if there was a "Baozi Sect", it would at least be at the head level.

Just like this, I was busy for more than half an hour, and all the meat fillings in the pot were wrapped up.

However, the steamed buns cannot be steamed directly in the pot just after they are made, they need to be proofed a second time.

The steamed buns steamed in this way are fluffy, soft and have an authentic taste.

 When the buns are ready to rise, put the buns in the basket and just wait for them to come out of the basket.

 (End of this chapter)