Let You Open A Cafeteria, And All The Students Have Become Martial Arts Saints?

Half an hour later, Xia Cheng came to the vegetable market.

There are some uncles and aunts inside, because it is noon, there are not too many people.

If it was in the morning, the vegetable market would be bustling. The vegetables in the morning are the freshest. Sometimes in order to grab a tender cabbage, there might be a big fight. The scene is absolutely lively.

Especially in the era of revival of spirit energy, the uncles and aunts dancing in the square may all have warriors, which is even more terrifying.

Xia Cheng walked aimlessly in front of each stall, and when she saw something that was still fresh, she bought it without picking the type.

Anyway, everything he does is delicious.

However, Xia Cheng also thought of one thing.

If only he had a space backpack or storage ring.

In the space backpack, the shelf life of food will be greatly extended, while in the storage ring, time seems to be stagnant, and what is put in will not change at all when it is taken out.

It's just that neither of these two things can be afforded by him now.

The cheapest space backpacks are six figures, and the storage ring is even more expensive, and he can't buy it if he has money and no way.

but

Xia Cheng recalled yesterday, the ring on Ning Weiwei's right index finger.

Fu Luoli's identity was not simple at first glance, she wondered if it was a storage ring.

 …

"Boss, how do you sell five flowers?"

"Twenty-one catties."

"What about the tenderloin?"

"thirty."

"The same fifty catties, the boss can make it cheaper."

Xia Cheng glanced over and immediately recognized that it was fresh meat that was killed today, and then said, see if there is a discount.

The boss regained his spirit and asked tentatively:

"Little brother, you bought so much meat, didn't you eat it yourself?"

Xia Cheng nodded slightly: "The canteen purchases, the quality of your meat here is not bad, if you have kun... Bah, you can also show me chicken, beef or something."

When he heard that it was a cafeteria, the boss's eyes became brighter: "Yes, there are all of them, not to mention beef, even monster meat!"

As he said that, he was about to take Xia Cheng to the cold storage behind.

"Can you still get monster meat?"

This time it was Xia Cheng's turn to be surprised. He came to a vegetable market for ordinary people.

The boss chuckled: "Yes, there are, but they are all low-level monsters, and the quantity is not large."

Even so, Xia Cheng gave the boss a high look.

Beginner-level monsters also need warriors to hunt, and they can be sold for hundreds of catties casually, and they are basically only seen in high-end supermarkets and restaurants.

After checking in the cold storage, he found that the quality of the meat was not bad, so Xia Cheng bought some beef and kun meat, which added up to 200 catties.

The boss not only gave a discount, but also delivered the goods to the door.

When he heard that Xia Cheng opened a cafeteria in Rongcheng Wuda, his attitude became even more enthusiastic.

Let the clerk look at the store directly, and drive Xia Cheng back to Rongcheng University by himself, saving him a lot of trouble.

 …

"Thank you boss."

"Small things, if you need anything in the future, just make a phone call, and I will send it to you directly. It is definitely the best batch."

Xia Cheng thanked the boss and watched the other party leave before returning to the cafeteria to arrange the ingredients.

Then think about what to cook tonight.

The location of his cafeteria is remote, plus it has been closed for several days, the business that was already bleak may become even worse.

"You have to do something."

Xia Cheng rubbed his hands, looked at the ingredients he bought, and quickly made a decision.

Since you are in the middle of Shu, you can never go wrong with this dish.

It's up to you, Mapo Tofu!

As a representative of Sichuan cuisine, the name of Mapo Tofu is definitely the most widely spread. The spicy and delicious taste is very in line with people's perception of Sichuan cuisine.

It is a veritable home cooking dish.

But this does not mean that the production of mapo tofu is very simple and without difficulty.

On the contrary, it is definitely not that easy to make a truly qualified mapo tofu.

Cook the rice, take out a piece of beef, wash it briefly, and put it on the cutting board.

Holding a knife in his right hand, Xia Cheng chopped the meat into minced meat, put it in a bowl, took out the tofu, cut it into small cubes, and soaked it in salt water.

At first glance, one might suspect that each block of tofu is the same size.

To make mapo tofu, there are skills in the handling of meat filling and tofu. The meat filling should not be too broken, and the tofu should not be too small or too large.

To sum it up is two words, appropriate.

Appropriate size, appropriate amount, Chinese food has never had a fixed usage and ingredients, completely out of the taste and characteristics of ingredients, and even the mood of the chef.

Every time I make a dish, it will never be exactly the same as the last time, and the taste will never be repeated.

This may be the charm of Chinese food.

Put oil in the pan, add Chinese prickly ash and pepper, fry the aroma, remove the prickly ash and pepper, and continue heating.

When the oil is heated to a certain temperature, add the soul of mapo tofu - bean paste.

In an instant, the aroma became extremely strong, and the spicy bean paste and soy sauce aroma occupied every corner of the space domineeringly, whetting the appetite.

This is the characteristic of Sichuan cuisine. It tells you all the time from the three aspects of color, aroma and taste-come and eat me, I am delicious.

Xia Cheng still doesn't think it's enough. This is the middle of Sichuan, and it's Rongcheng. Who can be fooled by the spiciness of bean paste?

So another handful of chili noodles was sprinkled in.

When the aroma reaches a peak, put the minced beef into the pot and fry it. After half-cooked, the beef will be evenly colored and become red and attractive.

At this time, add warm water, not too much.

After it boils, slide in the tofu, wait for more than a minute, add starch and cooking wine, turn to medium-low heat and simmer slowly.

During the whole process, after frying the bean paste, the shovel in Xia Cheng's hand lost its function, and the operation was all done by shaking.

The greatest guarantee of the integrity of tofu and minced meat.

There was a bubbling sound, and the bright red soup base continuously poured its own essence into the body of the tofu and beef.

Finally, while shaking the frying pan, add starch water evenly and put in a handful of garlic sprouts.

Summer-style mapo tofu, complete.

Pour all the vegetables into the insulating layer of the cooking window, Xia Cheng sat aside, looking at the empty canteen.

No panic at all.

The doors and windows of the cafeteria are wide open, and the fragrance naturally drifts farther and farther away.

Guest, come right away.

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