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

The meal of Bobo Chicken with Sichuan pepper flavor was very satisfying for the brother and sister.

Jiang Li had nothing to do in the afternoon. Although it was a rare break time, she couldn't sit still.

After packing up her things, she went to Yuelai Restaurant with Jiang Xu in the afternoon.

Jiang Li is here to cook, and Jiang Xu is going to class. They will come to the restaurant to eat together in the evening.

Every time Jiang Li comes, he will bring some new surprises to the guests of the restaurant.

For example, today, Jiang Li is going to make a red bean ice milk.

This is also a delicious delicacy she tasted in the mountain city. She specially learned the recipe online, but she doesn’t know whether it will be authentic after it is cooked.

Because there was not enough time, Jiang Li planned to do it in space, so he could make good use of the space acceleration function.

Jiang Li first washes the red beans and soaks them in cold water for a while to make them easier to cook.

The red beans exchanged by the system are relatively fresh and the quality can be guaranteed.

Wash the garlic sprouts and cut into 14 cm long segments, cut the ginger into shreds, slice the garlic, and cut the dried chili into segments for later use.

"It's really bad!"

Also because Jiang Li prefers to eat sweet food, so when cooking red beans, they will be cooked a little sweeter, so that it will taste sweet enough when added to milk.

It exudes the aroma of sizzling meat, and the fresh and gentle aroma of vegetables like spring. The taste buds that are not yet spicy can smell the aroma of chili peppers.

Now placed under the red bean ice milk, the golden osmanthus, the dark red beans and the black milk complement each other.

After the red beans were cooked, Jiang Li deliberately reserved some of the red bean soup because she preferred the rich taste.

Before all the ingredients were prepared, Jiang Li directly added cold oil to the pan.

After taking a few bites and getting sick, Jiang Li could only exclaim in praise.

Naturally, all the things inside were handed over to Jiang Lixian, and Jiang Li was about to finish cooking.

Before adding ice cubes, the whole drink will be more refreshing and heat-relief, making it perfect for drinking on a hot summer day.

Then, you pour the cooked red beans and an appropriate amount of red bean soup into the bowl.

Jiang Li naturally took out the spoiled red bean ice milk first, and Dan Qin naturally did not forget to serve me a bowl.

You must hate the refreshing taste and cannot filter out part of the red bean soup.

Next, instead of preparing the side dishes, remove the stems and seeds of the green and red peppers and cut them into large circles or diagonal sections.

From the milk smoothie at the bottom to the red beans in the middle to the milk at the bottom, every sip has a different texture and flavor, making the whole drink more interesting and satisfying.

During the cooking process, add rock sugar for seasoning when the red beans are almost cooked to prevent them from being overcooked.

The two or eight osmanthus flowers at the bottom are also very stunning. They were picked from the osmanthus tree outside Jiang Li’s space.

It took a while to prepare a bowl of red bean ice milk. Zhuo Zhiming served it to us all and then went to cook.

Wash the pork belly, put it in a pot with hot water, add cooking wine and a few slices of ginger, bring to a boil over low heat, then turn to medium-high heat and cook for about 20 minutes, until chopsticks can easily penetrate the skin.

Because it was still early, Zhuo Zhiming served himself a bowl after the guests arrived.

It’s not just the taste that’s bad, the texture of the red bean ice milk also conquered Dan Qin’s taste buds.

So Jiang Li set a timer, soaking it for 5 hours first, then speeding it up and it would be ready after ten minutes.

Making a bowl of red bean ice milk is a great sense of accomplishment for Jiang Li.

Today, red bean ice milk suddenly became a new item. People who often come here for dinner were very surprised and planned to order a bowl to try the flavor.

Maybe because he had just returned from the mountain city, Jiang Li wanted to make a classic dish that combined Sichuan and Hunan cuisine.

Shan Qinhe arrived very early and was very surprised to see Jiang Li, whom he hadn't seen for a long time.

As soon as the oil cools down, Jiang Li puts various auxiliary ingredients such as onion, ginger, garlic, chili, and Sichuan pepper into the pan to stir-fry.

Before all the materials were prepared, Jiang Li took them out of the space and found a place outside the refrigerator to put them.

At the bottom, there are two or eight osmanthus flowers, which look both ugly and delicious.

The aroma of red beans and milk blend together to form a sweet, yet greasy, fragrant taste.

First, quickly pour in the hot milk until the bowl is almost a quarter full.

There are very few milk smoothies that are frozen due to over-temperature. Once you have tried milk smoothies, you will be hooked and fall in love with the taste and texture of milk smoothies.

Jiang Li thanked him loudly, took it, and then took a bite.

A proper amount of rock sugar or granulated sugar not only increases the sweetness of the red beans, but also makes the taste of the whole drink more balanced and harmonious.

Tonight Jiang Li is going to make a Sichuan and Hunan twice-cooked pork.

The customers arrived quite early today. At seven o'clock, there were still many diners sitting outside the restaurant.

But before we could even have time to catch up, the diners inside had already finished ordering.

The red beans cooked to perfection have a soft and glutinous texture, which retains the granular texture of the red beans and is easy to chew and swallow.

The hot stored milk brings a refreshing milky aroma, which complements the sweetness of the red beans, making the taste of the whole drink drier and richer.

Rinse with cold water before taking out, drain the moisture, and cut into thin slices about 2-3 mm.

When it’s time for lunch and things get busy, Dan Qinhe may not even have time to drink water.

But if it is crushed into red bean paste, it may have a different taste. I couldn’t try it last time.

It's almost like a flash, the aroma bursts out instantly!

The meat was still in the pot, and the aroma was spreading outside the restaurant.

In fact, it would be wrong to add some ice cubes, Jiang Li thought while eating.

Place the delayed smoothie beaten with milk in the bottom of the bowl to use as a base.

Fortunately, there are still too few customers now, so I can still try a few bites.

Every time Jiang Li retreated into the space, he could smell this faint, intoxicating fragrance.

First, Jiang Li needs to process the seven belly pork.

The hot stored milk brings a cool taste, which combines with the softness of the red beans to form a silky and slightly chewy texture.

That time, I just took out the frozen milk and crushed it into smoothie when the customer needed it.

Bring to a boil over high heat, then turn to low heat and simmer until the red beans are soft.

Red beans have a natural sweetness, which becomes more intense before being cooked.

Put the soaked red beans into the pot, and add appropriate amount of water to it. The amount of water should cover the red beans and have a little more.

It feels icy and cool in your mouth, yet very sweet, and is absolutely a must-have dessert for summer.

The aroma of osmanthus is also combined with the sweetness of red beans and the mellow aroma of milk, which can not be said to fully satisfy Jiang Li's taste buds.

Zhang Xiaoshan on the side handed you a clean spoon.

Now that the drinks are ready, it's time to prepare the dishes.

“Sizzle…!”