I run a food city in the last days

It was a "box" made of two huge centipede shells, and what was placed inside was naturally centipede meat.

At first, the system inexplicably asked her to collect centipede meat. Although the meat looked crystal clear and not as scary as the original body, she still kept it idle after getting it.

When I think about the appearance of that big centipede, I can’t accept it at all!

However, considering that they were the targets of tasks issued by the system, she reluctantly saved them carefully.

Although the tasks of the mutant frogs are different now, Jiang Yiyin still feels that there are some similarities.

Why should she collect this meat?

Try asking the system, and it's no surprise that the other party pretends to be dead.

Anyway, she packed the frog meat in a small basin and placed it next to the centipede meat.

No matter what the purpose of the system is, wait and see, one day he will tell her.

Just after putting things away, a wave of new customers came to the food court.

Everyone was very happy to see the newly opened delicious Gaima Restaurant and chose this restaurant without hesitation.

Currently, Gaima Hotel is still at the first level, so the system only provides three types of products:

Farmhouse stir-fried pork rice bowl.

Tomato scrambled egg rice bowl.

Rice with red meat puree in snow.

It just covers three flavors: spicy, not spicy and slightly spicy.

This group of guests discussed it and ordered three portions of each rice bowl.

They were even happier when they saw Jiang Yiyin put on an apron and walked behind the counter: "Boss Jiang, do you personally cook in this restaurant?"

There's no way around it, regular customers know that when it comes to cooking skills, it has to be the boss himself.

But as there are more and more shops in the food city, it is of course impossible for her to cover everything, and it is becoming increasingly difficult to eat the meals she cooks.

Of course, the enviable members of Gu Huaiting's team, Zheng Huijuan and others are not included.

That's why people are envious and jealous.

When the guests asked this, she smiled and nodded: "Yes, I will be responsible for building the hotel during this period."

It's not that she's particularly idle, it's just that cooking requires more attention to the heat. Currently, none of the employees in the food court have graduated in this skill.

She can only go there by herself to meet her standards and requirements for "good food".

After putting on her apron and washing her hands, she first took out six eggs, holding a large ocean bowl in her left hand, holding an egg in her right hand and shaking it for a few times, then lightly tapped the edge of the bowl, and then pressed hard with her fingers, and the egg shells Perfectly separated into two halves, the egg liquid fell smoothly into the bottom of the bowl without being "disconnected" from the eggshell.

There will be idle employees gathered around, and they are very surprised when they see this: "Boss, why do you beat the eggs so neatly?"

She smiled slightly and joked: "Because I took advantage of them when they weren't paying attention."

"Huh?" Everyone was confused, and they actually started to think about whether they should beat the egg "surprise".

"Hahahaha - I'm kidding," she couldn't help but laugh, picking up a new egg, "Actually, the secret is, shake."

While talking and demonstrating, she shook the egg a few times and then cracked it open. Sure enough, the egg liquid would no longer stick to the egg shell.

Everyone quickly remember this little secret.

After breaking all six eggs into the bowl and adding a little salt, she picked up a pair of chopsticks, tilted them slightly with her left hand, and held the chopsticks slightly apart with her right hand. After poking into the egg liquid, she began to stir clockwise quickly.

After a while, the egg yolk and egg white merged into one piece, but she continued without stopping until she knew that the egg liquid would fall down very smoothly when the chopsticks were lifted.

After setting the beaten egg mixture aside, she took out the tomatoes, washed them, and held them firmly with the bottom facing up. Then she took out a metal spoon and began to scrape the tomatoes from the bottom to the handle.

This time she took the initiative to explain: "Tomatoes taste better after they are peeled, but the skin is difficult to peel, so some skills are needed."

"It is most convenient to blanch the tomatoes with hot water, but it will affect the taste to some extent. In order to give guests the best dining experience, I choose to give the tomatoes a massage."

While she was talking, she had scraped the whole tomato three times with a spoon, and then gently tore it off at the bottom with two fingers. A large piece of tomato skin was peeled off, leaving no trace of the flesh.

"Look, he's willing to take off his clothes after a massage."

The tomatoes bought at the mall are about the size of a palm, so only three are needed. She quickly peeled enough tomatoes and put them on my chopping board. She raised the knife and turned the three tomatoes into a pile of small pieces. Because the movements were so neat, even the juice wasn't squeezed out.

Heat the oil in the pan. When the oil is seven minutes hot, put the tomatoes down and stir-fry. When the tomatoes soften slightly and start to produce red juice, pick them up. While the pan is hot, pour the egg liquid in one go. While pouring, keep using the spatula. Stir to avoid sticking.

Then stir-fry quickly, and soon the egg liquid will solidify slightly. At this time, pour the tomatoes in, and stir-fry while pressing with the spatula. Soon the tomatoes and eggs are evenly mixed, and each piece of egg has an attractive flavor. It's red and soft and quivering when you scoop it out of the pot, making you want to eat it just by looking at it.

Put the rice into a bowl first, and then cover about two-thirds of the rice with the tomatoes and scrambled eggs. Then she quickly fried the garlic and seaweed, neatly covering the top of the remaining one-third of the rice, and three-thirds The tomato scrambled egg rice bowl is completed.

Then there is the farm-style stir-fried pork.

Cut green peppers into thin rhombuses, cut three-quarter fat pork into thin and large slices, marinate with a little starch and soy sauce, put only a little oil in the pot, add green peppers and stir-fry quickly, add a little salt, wait until the green peppers are soft and slightly burnt. Out of spare.

Add oil, add garlic slices and stir-fry until fragrant, then pour the meat slices into the pot and stir-fry. When the meat slices just change color, add green pepper and mix well. Add salt and add a little soy sauce. Once the meat slices are cooked, immediately turn off the heat and mix with the remaining heat. Mix the ingredients evenly and serve.

This rice bowl has a stronger taste, so it is paired with boiled lettuce.

The last step is rice bowl with pureed snow red meat. Take out the marinated snow red meat and cut it into small pieces of about one centimeter. Chop the same 3/3 fat and 7/7 lean pork into puree. Add a little salt and soy sauce to mix well and set aside. .

Heat a pot without oil and stir-fry Xue Xue Li Hong until the water is basically dry before taking it out.

Add a large amount of oil, heat it up and stir-fry the chopped dry red pepper until fragrant, then pour in the minced meat. The stir-frying action must be fast and the fire should not be too strong, otherwise it will easily stick to the pan.

After the meat puree changes color, add Xuerihong, add various seasonings and mix well to complete the stir-fried Shanghai Green, which is full of color, flavor and flavor.

Three portions of rice bowls each were not even served on the table, but the aroma was already filling the surrounding tables. Some of the more nostalgic customers were already full, so they were attracted by the smell and couldn't help but place more orders - anyway. If you can’t finish it, you can take it away and reheat it for dinner at night.

Of course she would not refuse the customer's needs. She stayed busy at the Gaima Hotel all day long, unaware that a message was being delivered to someone thousands of miles away.