The Days of Opening a Restaurant on an Abnormal Earth

When Zhang Tong saw that it was this tall beauty again, and it was time to eat again, he subconsciously said, "Next..."

Jiang Hua stretched out his hand and almost blinded Zhang Tong's eyes, and choked back the second half of Zhang Tong's sentence.

Jiang Hua said to Zhang Tong: "Hey, I don't eat noodles today, and I don't eat fresh noodles or dry noodles. Is there anything other than noodles?" You have taken advantage of me twice last time, and today I want to have an awkward chat to take advantage ? I am not a vegetarian.

Zhang Tong pushed Jiang Hua's hand away in front of him, and said, "Be careful, beauty, I almost poked my eyes blind. I want to say you come earlier next time. I sell all the materials I prepared today." It's over."

Zhang Tong pointed to the brand of today's supply. The lion's head on it was sold out, and there were not many spicy meat left. There are not many noodles, the little girl at noon ate a quarter of the amount alone, and sold out at night. There is really nothing in the store now.

In fact, Jianghua has a good impression of the shop since he came here yesterday. Because this store is clean enough, although the store is not big, it is clean and tidy, and the ground does not have the greasy feeling of ordinary small stores. If you are adding a little simple decoration, you can say that this is a minimalist coffee shop in Ganghwa.

In addition, Zhang Tong is really good at cooking, the rotten noodles that Jiang Hua ate yesterday was the best one Jiang Hua has eaten in Huaihai City for so many years. It's not bad at all compared to the ones made at high-end restaurants when everyone gathers for dinner at the end of the year, and she even thinks it tastes a little better.

And it was precisely because of this that Jiang Hua came to this small shop unknowingly. She looked at the menu and asked Zhang Tong curiously: "What does your store sell? I thought you were selling noodles yesterday."

Zhang Tong spread his hands: "Sell everything, as long as I can do it."

Jiang Hua whistled: "I can't see it, you still want to learn the style of "Late Night Canteen"."

"What is "Late Night Canteen"?" As Zhang Tong, who has just been back for more than 20 days, he still doesn't understand the trend caused by several gourmet Japanese dramas in China.

"It's an oriental TV series. Forget it, if you have time to make up episodes in the future, just watch it." Jiang Hua didn't know how to explain these things to Zhang Tong. She could only wave her hands and say, "Is there anything else to eat seriously?"

Zhang Tong walked in the direction of the kitchen and said, "Sit down first, I'll find out what else I can do. Are you always so late after get off work, beauty. You still have supper for dinner now."

"Dinner." Jiang Hua found a seat and sat down and asked, "Will it trouble you so late?"

Zhang Tong smiled and said jokingly: "The profession of chef is called diligence, which means that a chef must be very diligent. I am very casual and willful. But I have another characteristic, I am a special person. Superficial, I can't bear to refuse when I see a beautiful girl."

Jiang Hua could also hear that Zhang Tong was joking, but she could still take advantage of this way of praising her beauty. So she also responded jokingly: "Very good, I like honest people like you who tell the truth."

This Boss Zhang is still a very interesting person, but awkward chatting and awkward singing are unacceptable. Jiang Hua smiled.

Just as Jiang Hua was thinking this way, Zhang Tong sang again while preparing ingredients: "In 1979, it was a spring. There was an old man who drew a circle on the South China Sea. The mythical rise …………………”

Jiang Hua felt that his head was getting bigger, and it was another song that was out of tune and very contemporary. Jiang Hua felt it necessary to interrupt Boss Zhang's singing.

However, with Jiang Hua's character, it is difficult for her to yell [shut up] directly to a stranger. She can only make Zhang Tong have no time to sing by talking.

So Jiang Hua asked: "If all the meals are sold out today, what are you going to do?"

Hearing Jiang Hua's question, Zhang Tong immediately shut up and replied: "How about dry-roasted shrimp and tofu rice? Is it a hard dish?"

Dry-roasted shrimp is naturally considered a hard dish, and Zhang Tong actually had a brainstorm to make this dish. Because Jiang Hua came late indeed, most of the things sold today were sold out. There is still some rice left, and there are eggs in the refrigerator.

But make an egg fried rice? Well, not so good. It feels like I made rotten noodles for someone yesterday, and today it's fried rice with eggs. The tall beauty didn't even eat dinner, and only ate some carbohydrates, although it could fill her stomach, but it was not nutritious enough.

Zhang Tong opened the refrigerator and used up all the shrimp oil, shrimp shells and shrimp heads yesterday. But not all the shrimps were eaten, and Zhang Tong packed some of them in a fresh-keeping box, poured ice cubes into it, and put them in the refrigerator to be fresh (not frozen).

Zhang Tong took out the fresh-keeping box and calculated that the shrimp in it was probably not enough for a dish, but there was still half a box of inner fat tofu in the refrigerator that was useless (the other half was Zhang Tong's dinner). So Zhang Tong immediately thought of what he should do.

Jiang Hua raised his eyebrows when he heard that Zhang Tong was cooking dried shrimps: "It's amazing, it's the first time I've seen a small restaurant that can cook this dish. I thought only fried rice with eggs can be eaten."

"It's probably not enough to just sell fried rice with eggs, because I only have one bowl of rice left here. If you don't have other dishes, you will definitely not be full." Zhang Tong kept working hard, but he kept talking to Jiang Hua chatting.

"Do you get off work so late every day? Are you a policeman?" Zhang Tong saw that the black uniform Jiang Hua was wearing was very similar to the police uniform, so he asked.

"Well, I'm from the Special Investigation Division." Jiang Hua didn't hide his occupation, and in fact, he had nothing to hide: "It's just that our Special Investigation Division specializes in dealing with crimes committed by homecoming and awakened superpowers." .”

"Wow, so powerful!" Zhang Tong exaggeratedly exclaimed: "Then will I be in your charge from now on?"

Jiang Hua smiled: "As long as you don't do anything wrong, no one can mess with you. Take a good look at your store, it has a bright future. It's no problem to open a small restaurant in this area and earn hundreds of thousands a year. The store is still your own earn more."

"By the way, what's your surname, police officer?" Zhang Tong looked at Jiang Hua and asked, the girl opposite was really pretty and tall. I heard that how tall a child grows depends mainly on the mother's genes? Zhang Tong thought about these things one after another.

"My surname is Jiang." In order to prevent Zhang Tong from singing, Jiang Hua also cooperated with him in chatting, and Zhang Tong is actually quite good at chatting as long as he doesn't suddenly chat awkwardly. Jiang Hua feels that chatting with him is not uncomfortable at least, as long as you don't open your mouth and keep your mouth shut, I'll give you something to eat.

My surname is Jiang, that's fine. I don't know what's good about it, anyway, Zhang Tong thinks it's pretty good.

Although the two were chatting, Zhang Tong's work did not stop at all. Dry-roasted shrimp, a classic in Sichuan cuisine.

Although there are no four kings of Sichuan cuisine: mapo tofu, twice-cooked pork, fish-flavored shredded pork, and Kung Pao chicken, these four dishes are widely spread and well-known.

But dry-roasted shrimp is a high-end dish in Sichuan cuisine. The best restaurants in the world don't even use ordinary shrimp to make this dish, but lobster. Serve directly as dry-roasted lobster.

Zhang Tong first took out the chilled shrimp, and then took two eggs to separate the egg whites. Keep the egg yolk aside for later use, while the egg white is poured into the shrimp to increase the tenderness of the shrimp. After adding starch, properly coat the surface of the shrimp with a thin layer of paste.

The hot oil in the pot next to it is ready, put the processed shrimps into the oil pan. Not fried not fried but smooth. Glide the shrimp in a generous amount of oil over medium heat. The trick is to allow the batter on the surface of the shrimp to solidify and lock the moisture inside the shrimp.

After the shrimps are slipped, the other iron pan is already heated up, and Zhang Tong pours the ginger and garlic that he chopped while chatting into the pan. With a sizzling sound, the hot temperature of the hot oil makes the ginger and garlic release a strong aroma the moment it comes into contact with the ginger and garlic.

The Pixian bean paste was also added to the pot at this time. Doubanjiang can be said to be the essence of Sichuan cuisine. Many Sichuan dishes may not be so spicy, but the fragrance of Pixian County Douban is indispensable.

Pixian Douban is fried in hot oil, and the strong aroma of bean paste mixed with the aroma of ginger and garlic shows its unique charm in the air of the shop.

After the bean paste was put into the pot, the pot was already red. Originally, dry roasted shrimps were added with distiller's lees tomato sauce and sugar to create a complex taste.

But Zhang Tong didn't add any of these, because the amount of shrimp was not enough, so he wanted to add half a box of inner fat tofu to the dish. And tofu doesn't go well with this flavor type. Zhang Tong added chopped onion to enhance the aroma and add an onion's sweetness.

Zhang Tong changed the taste of the dry-roasted shrimp from a sweet and sour fish flavor to a spicy and spicy flavor.

To be a chef, you need to learn to adapt to local conditions, and you also need to learn to adapt to changing circumstances. If you stick to a certain so-called [authentic] rules and regulations, you will probably not have much success.

It’s like when a restaurant in the north opens to the south, it must be improved for the taste of the south. If you have to stick to the [authentic] taste of the north, unless there are many northerners living in this southern city. Otherwise, if it is all from the south, it will probably go bankrupt.

You can be [authentic] but your [authentic] may not be liked by others. The same principle can also be placed in the south and open to the north. Or to put it a little further, Chinese restaurants have opened to the United States, and American restaurants have opened to China.

In terms of taste, it must be localized, because the taste of food is a very subjective attitude. Customers will never respect you because you insist on "authentic". If your so-called "authentic" is a hard taste for them, then they will only abuse you.

Just like not everyone can accept stinky tofu, preserved eggs, blue cheese, canned herring. Don't laugh at canned herring, since it can be produced to this day, and the factory is not closed. Then there must be a group of diners who like to eat it and are willing to pay for it for a long time.

People who don't eat canned herring don't understand that some people like canned herring, just like people who don't eat stinky tofu don't understand why some people like stinky tofu.

After adjusting Zhang Tong's dry sauce, he added the cut inner fat tofu, and after slurping for a while, he added the already slippery shrimp. While the dish was still gurgling, Zhang Tong had already cleaned out the pot where the shrimps were slippery.

Heat up the pot over high heat, pour the remaining bowl of rice into the pot and stir-fry. It's not about making fried rice with eggs, Zhang Tong simply uses this method to heat the rice.

Stir-fry quickly without oil and salt, relying on the most basic and solid technique of stir-frying and spooning to keep the rice from sticking to the pan. The firepower of the jet-type gas stove is extremely strong, and the hot flame licks the iron pot, and the heat is conducted into the rice in the pot through the cast iron pot.

In addition to heating the rice, this stir-fry also adds a kind of pot gas to the rice that can only be fried quickly. Although there is no seasoning, the rice fried in this way has a unique burnt aroma.

The white porcelain disc was ready, Zhang Tong took a large spoon, and all the rice went into the spoon. Then buckle upside down in the center of the plate, like a small mountain bag.

The fried rice is over, and the dry-roasted shrimp and tofu can also be finished. Because the bean paste itself has enough saltiness, this dish doesn't even need to add other condiments.

The bean paste has a salty taste, and the onion is cooked to a transparent color to naturally release its own sweetness instead of MSG. Onion, ginger, garlic and bean paste provide a very strong aroma. Then break up the remaining egg yolk and pour it into the pot to make the taste more mellow and bring a hint of egg fragrance.

Thicken the sauce over high heat, put a handful of peppercorns into the pot before cooking, Zhang Tong finally heated up a small spoonful of chili oil and poured it on the peppercorns. With a sizzling sound, the aroma of chili oil and peppercorns made a perfect ending for this rich and extremely complex dish.

Take it out of the pot and put it into a white porcelain plate containing fried rice. Red and elastic shrimp, white and tender tofu with inner fat. When paired with dry, burnt rice, especially the slightly dry rice begins to absorb the dry cooking juice, making the taste of the rice grains more mellow. Finally, sprinkle a pinch of shallots on top of the bright red shrimp.

A rice bowl with dry roasted shrimp and tofu with excellent color and fragrance has been completed. When Zhang Tong delivered this rice bowl to Jiang Hua, Jiang Hua felt that his saliva could not help but stay.

Compared with last night's rotten noodles, this is her real favorite taste! As a Sichuan-Chongqing native, I asked if she could eat a bowl of rice with the aroma of bean paste.

"Dry roasted shrimp and tofu rice bowl, please enjoy." Zhang Tong pushed the rice bowl in front of Jiang Hua. In Jiang Hua's eyes, there is only delicious rice bowls without Zhang Tong.

She stared at the rice bowl and said, "I'm sorry!" Then she picked up the spoon and began to eat.

Spicy and delicious, this is a general description of the taste of this rice bowl. Jianghua can taste the aroma of bean paste, the numbness of peppercorns, and the sweetness of onions. There are also spicy oil, spicy ginger, spicy garlic.

There is also the fresh and springy taste of shrimp. The inner fat tofu provides a tender feeling in the whole dish, as well as the thickened soup. Inside, providing a smooth texture and unique aroma are eggs.

These flavors are paired with a spoonful of dry and fragrant fried rice, absolutely perfect! Jiang Hua couldn't help giving Zhang Tong a thumbs up: "Boss Zhang, I'm really convinced. I'm really convinced of your craftsmanship. I've decided to come to your place for dinner from now on."

Zhang Tong frowned, this is a good thing. It's good that this tall beauty comes here often, and today she intentionally sang to lure her into chatting, so she knew that her surname was Jiang. Then try to find out what her full name is tomorrow.

As for why Zhang Tong cares so much about Jiang Hua? It's very simple, because Jiang Hua is beautiful! Zhang Tong himself said just now that he is a very superficial person who just likes beautiful little girls. And he is not young anymore, if he wants to find a wife to have children, Zhang Tong thinks Jiang Hua is good.

Well, but this matter can't be rushed, it needs to be figured out slowly. If you are too hasty and reveal your purpose, you will scare the little girl away.

Zhang Tong touched his chin, thinking about how to formulate a better battle plan. At this time, a flash of inspiration flashed in his mind, and he immediately dug out the medicine bottle left by that liar named Wang Changchun from his glove box at noon today.

He said to Jiang Hua who was eating: "Officer Jiang, I want to report the crime!"

The 4,600-character sheet is asking for a ticket, and I'm asking for a ticket on Monday!

ps: Dry burning is a practice, not a specific taste. It is a technique in which the ingredients are first fried to dry out the surface moisture, and then cooked in a braised (soy sauce, braised in soy sauce, braised in soy sauce) method. As long as you use this technique, no matter what dish you cook, you can put a dry roast in front of it. So everyone, don't mistake the true meaning of dry cooking. It is not a dish like Yuxiang xxx, and it does not refer to the taste type or taste.