After traveling through time, the restaurant I opened became a big hit

When Jiang Li heard this, she was stunned for a moment. In fact, this was not the first time she received kindness from strangers.

But the encouragement from this strange little girl still made her heart warm.

In the subsequent conversation, Jiang Li learned that the girl was from University A and often went to her restaurant for dinner.

This time I went to Monterey Park and wanted to try the barbecue she made, so I went to Monterey Park with my roommate.

I got to experience different scenery and eat the delicious food made by Jiang Li.

What surprised them even more was that they actually met Jiang Li on the way back!

This was simply a great blessing that came out of nowhere, and they were extremely happy.

Although Jiang Li could be seen at Yue Lai Restaurant before, now, as she is going to participate in the show, she has opened a branch.

Now the chances to see Jiang Li are becoming fewer and fewer.

In fact, many people in their school like Jiang Li, a gentle older sister who is beautiful and cooks delicious food.

The deliciousness of seaweed, shrimp skin and egg drop soup comes from the long cooking.

When Lin Jiaying brought Jiang Li and we went there, it was not crowded yet, and they saved us seats because we delayed booking.

The fresh and fragrant smell makes people feel as if they are at the bottom of the sea thousands of miles away.

These large, crystal clear shrimps turned white before coming into contact with the boiling soup.

Then cook them together with fresh seaweed to make soup.

First, we just need to put the cut mutton slices into the hot pot and cook them, and then eat them with various vegetables and seasonings.

That's just simple dried shrimp, it doesn't smell that fresh.

Maybe it was because we went at the same time, so even though we went to the same store, we didn't buy anything.

As well as condiments such as sesame paste and chili sauce, the taste of the hot pot is richer and more diverse.

It was like returning to the bottom of the sea, and then suddenly it all spread out, sparkling.

The taste is really fresh, worthy of the dried shrimp commonly known as MSG among dried goods. The taste is incomparable to dried shiitake mushrooms.

However, apart from the dried shrimps exchanged from the system, Jiang Li did not smell the fishy smell.

During the stewing process, you need to skim off the foam to ensure that the soup base is turbid. Before the mutton is cooked through, take it out, let it cool, and slice it for later use.

The kitchens we have are all open to the public, and the camera footage of the front kitchen cannot be seen from the back.

The production process of shrimp, seaweed and egg drop soup also involves a lot of steps. As the most basic kind of soup, it is much slower than those soups that require stewing old hens.

The taste is similar to the light freshness of steamed shrimps.

It is worthy of being the top-grade dried shrimp produced by the system. Jiang Li couldn't help but give the system a little thumbs up. It is completely full of freshness and fragrance.

As the least experienced person, Lam Kar Ying told us not to add vegetables such as tofu, cabbage, spinach, etc.

The grassland lamb meat is tender and has a delicate taste. Paired with the unique flavor of hot pot, it is a very memorable dish.

The mutton, sheep heart, sheep tongue, sheep head, sheep hooves and other parts are processed in a degenerate manner.

Zheng Qing seemed to be wrapped in the smell of the sea, with shrimps and crabs dancing around her, giving her a feeling of being in ecstasy.

When Jiang Ligang opened the lid, he was so excited that his head almost flew off.

On the seventh day, Jiang Li first went to Yuelai Restaurant near the primary school town.

Just look at the crystal clear shrimp skin, a thin layer, with a little orange in the white powder, as big as rice grains.

It was another coincidence that they all ate authentic grassland lamb hotpot.

At that time, a rich umami flavor suddenly burst out along with the mixing of the ingredients.

Today's menu is tomato beef brisket, spicy fried clams, stir-fried shredded potatoes, and shrimp and egg drop soup.

I also involuntarily ended my anticipation. It seems that the soup today might taste wrong.

The beaten eggs formed a thin layer of creamy yellow color floating in circles along the edge of the pan.

Almost instantly, at a speed visible to the naked eye.

Jiang Li dared to imagine how charming this delicious taste would be. Imagine that once you smell this fragrance, tears of excitement will shed at the corners of your mouth.

Normally, Zheng Qing would buy some dried seafood at the market. They were fresh, without any fishy smell from the sea.

Zheng Qing came early and had nothing to do, so he helped make soup or something.

It seems that the dried shrimps are no longer dried shrimps, but have turned into big shrimps without meat.

Then, the chef put the damaged mutton and its parts into the pot, added water, ginger, onion, pepper and other seasonings, and stewed them over high heat.

The soup was bubbling with hot bubbles.

The grassland lambs they use as ingredients live on the vast grassland. They have tender meat and a unique taste, making them an excellent choice for hot pot dishes.

Once the conversation started, the little girl chatted with Jiang Li thoroughly.

Jiang Li took a deep sniff and felt his body rejuvenated by the soup.

The kitchen is filled with delicious, tasty, and sublime smells.

Before saying goodbye to his hateful big fans, Jiang Li went home to rest for a while.

Since it was sold to students, Zheng Qing used fewer ingredients.

It looked like yellow silk, thin and loose, and looked very bad.

Authentic grassland lamb hotpot, as the name suggests, is a hotpot dish with grassland lamb as the main ingredient.

That has always been your habit. Before going on a long trip, you always have to go home to take a shower or something.

During the process of cooking the hot pot, Jiang Li also added various vegetables and seasonings.

Making dried shrimp, seaweed and egg drop soup is actually very complicated, and it mainly depends on the ingredients.

Then, Jiang Li grabbed a handful of dried shrimps and sprinkled them into the pot.

As for dried shrimps and seaweed, Zheng Qing deliberately put less of them than the prescribed recipe.

Jiang Li was also watching with great interest. When making authentic grassland lamb hotpot, one first needs to choose high-quality grassland lambs.

Zhang Xiaoshan was not there to prepare the dishes, so the soup had to be prepared late, just like the rice, so it couldn't be served when the guests arrived.

The big shrimps exchanged from outside the system look very good, and are filled with the unique freshness of shrimps.

After all, as a student, food is not cheap, and Jiang Li is also Gary's conscience.

For example, cut the mutton into pieces, split the head, shell the hooves, and then soak them in clean water to remove the blood.

As they chatted, they talked about their last meal in Meng City.

Before the water outside the pot began to boil, Jiang Li put the seaweed into the pot.

In order to show customers that our hot pot is not only authentic, but also clean and hygienic.

Even the eggs, you didn't break a few of them.

This restaurant is also very popular offline and is considered one of the must-visit food restaurants when traveling to Meng City.