There were tens of thousands of people in Tianguang Harbor. During the day, the flow of people on the streets could be maintained at least two or three thousand, and sometimes even more than five thousand. With such a sufficient flow of people, the business of the shops on both sides of the street was naturally not bad. When the shops opened for business, because of the great discounts, the business was naturally very good. The greater the discount, the better the business, until the shops couldn't bear the flow of customers.
Although Ang Lee had made sufficient preparations in advance before opening the restaurant, because the business was so good and the discounts were so good, the sufficient preparations were not so sufficient. Whether it was the manpower or the ingredients prepared in advance, they were somewhat insufficient. Ang Lee had to cook by himself. He was so busy that he sweated profusely, but he was still quite happy. Perhaps this was life!
"Assistant Minister Li, there are really too many customers and not enough ingredients. We've bought a lot at the last minute. Should we also increase the manpower? Otherwise, we'll be too busy."
One of the chefs walked to Li An's side, drenched in sweat, and said.
Ang Lee said with a smile, "Then we'll increase the manpower temporarily. I'll cook by myself. I'll make sure the customers are satisfied."
After saying that, he continued to cook.
Not far away, several chefs smiled bitterly. They didn't seem to understand Ang Lee's behavior. After all, Ang Lee was a high-ranking official. They couldn't understand why he would cook in the kitchen like an ordinary person.
"What's wrong with Assistant Minister Li? He actually wants to open a restaurant by himself and cook by himself."
"I think he's just enjoying the novelty for a while. When the novelty wears off, he'll be tired of it."
"How can we know what this big shot is thinking? Let's just focus on doing our job well. "
"That's right. We'd better do our job well! I'm afraid we'll be exhausted today. With such a great discount, so much soy milk and pickled vegetables for free, and a half-price discount, I don't know if we can make money. "
"Don't worry about it! Even if we lose money, we won't lose money. What are you afraid of? Have you forgotten how much treasure Assistant Minister Li has seized from the pirates? Even if all the food is free, it won't be enough to compensate for the loss in a year. "
"That's true! With so much loot, we won't even be able to compensate for it in ten years. Moreover, I don't think we're making a loss! I've already calculated it. It really won't be a loss. It seems like we can even make a small profit. "
"Take a guess, how long can this restaurant last?"
"It definitely won't take long. One month should be enough."
"Stop talking and get to work! I'm afraid there won't be any free time today. "
A group of chefs gathered together to chat.
"Why isn't the osmanthus rabbit meat ready yet? How long do you want us to wait?"
"Where are my two yellow orioles singing at the green willows? Why isn't it up yet? "
"You guys are too slow. Hurry up and serve the food."
The group of diners began to urge him again. There were at least 30 servings of such dishes on the list.
"I'll cook these dishes myself. You guys should hurry up and cook as well."
Ang Lee said as he took a few menus and prepared to start cooking.
The first dish was osmanthus rabbit meat, which tasted pretty good. There weren't many ingredients to make this dish. The main ingredient was naturally 300 grams of rabbit meat, a little vinegar, and more than a catty of peanut oil. However, the actual consumption wasn't so much. The consumption should be about 100 grams! A little salt, an egg would do. A little cooking wine, a little starch, a little MSG, a little flour, a little green onion, a little white sugar, a little osmanthus, a little ginger, a little soy sauce, a little sesame oil, and a bowl of fresh soup.
The process of making this dish was also very simple. First, soak the rabbit meat in clear water, take it out, dry it, cut it into pieces, put it in a porcelain bowl, soak it in clear water to get rid of the bloody smell, rinse it with cold water twice, take a clean gauze and wrap the rabbit slices, squeeze off the water, add cooking wine and soy sauce to marinate it, and dip it in flour. Then, the osmanthus rabbit meat was ready. Cut the green onion and ginger into thin shreds, crack the egg into a bowl, add starch, take a small bowl, add half a bowl of fresh soup, salt, Shaoxing wine, white sugar, osmanthus, MSG, and sesame oil, mix it well, and blend it into a salty and sweet sauce.
Heat the wok, add cooked peanut oil, and when the wok is heated to 50% heat, add the floured rabbit meat slices to the egg paste one by one, and fry it in the oil until it is golden yellow. Pour it into a colander, drain the oil, and after the wok is cleaned, add a little cooked peanut oil, heat it up, add shredded onion, ginger, and stir-fry it, pour in the fried rabbit meat slices, cook it in the blended seasoning sauce, stir-fry it well, sprinkle the remaining sesame oil, and that was it.
The steps of this dish were not many, and it could be done quickly. In order to save time, this time, Ang Lee made three servings at one time, which could meet the needs of three tables of guests.
The characteristics of this dish were that the soup was milky white, the meatballs were tender and glutinous, and the taste was very delicious. It was a very good side dish.
Generally, stir-frying dishes were stir-fried plate by plate. Stir-Frying many dishes at one time, and the efficiency was naturally higher with a large quantity. However, there were also drawbacks with a large quantity. That was, it would be difficult to control the taste, and the dishes cooked would not be as delicious as those cooked in small quantities. Of course, if the technique was good enough, it would not have much impact to cook more at one time, and Ang Lee obviously had this technique.
The second dish was simpler than the first one. It was a boiled rabbit leg. The materials needed to be prepared were about one jin of rabbit leg meat, one tael of pine seeds, one dried chili, one tael of jujube, half a tael of soy sauce, and more than one jin of cooked soybean oil. The actual consumption was less than one tael, and it could be used again next time. Half a tael of cooking wine, a little scallion, a little sesame oil, a little ginger slices, two taels of white sugar, a little garlic, a little MSG, nearly two jin of chicken soup, and a little spicy sauce.
The process of making this dish was not difficult. First, remove the bones of the rabbit leg, cut it into long strips, wash it, mix it with soy sauce, and marinate it for a period of time to make it taste better. Then, heat up the wok, pour in the cooked soybean oil, and heat it to 30%. Put the rabbit leg strips into the wok and fry it until it was golden yellow. Pour in a colander, drain the oil, and pour out the remaining oil. Then, leave a little oil in the original wok, fry the scallion, ginger slices, big garlic, dates, pine seeds, and dried chili until they were fragrant. Pour in the chicken soup, add in the rabbit meat strips, spicy sauce, soy sauce, white sugar, refined salt, MSG, cooking wine, cover it, cook it in a small fire for a while, pick out the scallion, ginger, garlic, and chili, cook it in a big fire, simmer it until it was thick, drizzle it with sesame oil, and take it out of the wok.
The third dish was still the rabbit leg, but it was not the boiled rabbit leg, but the braised rabbit leg. It was also a delicious dish, and the difficulty of making it was also not that high.
First, cut the rabbit leg into pieces and soak it in water for a while. Then, wash the blood, filter out the water, add cooking wine, salt, soy sauce, and a few slices of ginger, mix them evenly. Cut the mushrooms into large pieces, cut the scallions into small pieces, and smash the garlic and ginger. Next, pour oil into the wok. There needs to be more oil. After the oil is hot, add the rabbit meat and fry it until the surface is red. Remove the rabbit meat, drain the oil, wash the wok, and pour in a little more oil. Fry the pepper and other ingredients. Remove the pepper, remove the pepper, add scallions, ginger, garlic, chili powder, and white sugar, stir-fry until it is fragrant. Then, increase the sauce and the fried rabbit meat. After stir-frying for a while, add water to boil. The water should cover the rabbit meat by a little. Add in the mushrooms, salt, and pepper. After boiling the wok again, reduce the heat and simmer it slowly. In the middle, you need to stir frequently to prevent it from sticking to the wok and affecting the appearance.
The last dish was hand-shredded rabbit meat. This dish was very special. Most dishes were cut with knives, but hand-shredded meat was not common. There were not many steps to make this dish. First, the grill had to be prepared, which was the most important step. First, the grill had to be prepared, which was the most important step. If there was no grill, this dish could not be made. Before roasting the rabbit, some preparations had to be done. First, you needed to braise the rabbit you were going to roast and cool it down. The braising step was no different from the other steps of braising meat. However, this step was very important. You also needed to prepare charcoal, because only charcoal could bring out that kind of flavor. Firewood could also be used, but it could not bring out that kind of flavor. It was best to use charcoal, such as charcoal, which could be bought in the general market. After the preparation was done, you used a special iron clamp to clamp the rabbit in the middle and then put it on the grill. If you did not have a special iron clamp at home, you could also use an ordinary iron clamp. The principle was that the rabbit would not fall down. You ignited the charcoal, put the iron clamp that clamped the rabbit on the grill, and then constantly turned the rabbit on the grill to prevent it from being burnt. In the future, there was a special automatic grill for this dish, so there was no need to turn the rabbit manually. Naturally, there was no such thing in the Tang dynasty, so there was a need to turn the rabbit manually. When he saw that the oil on the roasted rabbit had come out, he used a brush dipped in a small amount of peanut oil and brushed all the roasted rabbit once. After brushing the oil for the first time, he could brush it again. Generally, brushing it twice was enough. Finally, it was time to add the flavor of the roasted rabbit. Roasted rabbit generally only had two flavors, namely, spicy and spicy. Shredded roasted rabbit had three flavors, spicy, spicy, cumin, but no matter if it had two or three flavors, it could be made with four ingredients, namely, aroma powder, cumin powder, pepper, and sea pepper. These four ingredients could be combined with different flavors. Using a special brush, he brushed all the ingredients on the rabbit once. After a few minutes, when the aroma came out, he brushed it again in the same way. After shredding the shredded roasted rabbit, he mixed it evenly with the special seasoning, and the shredded roasted rabbit was ready. The special seasoning was a combination of MSG, sesame oil, cooked peanuts, dried sea pepper, and other spices.
When Ang Lee finished these dishes, the support kitchen staff also came over, which relieved a lot of the manpower pressure in the restaurant. They could finally breathe a sigh of relief.
"I'm so tired. I can finally rest for a while. It seems that it's not easy to run a restaurant!"
Ang Lee walked out of the kitchen and rested in the yard, accompanied by Zhao Yefu.
"Yeah! It's not easy to do anything. The poorer the ordinary people, the harder their life is. They have to run around every day to make a living. "
Zhao Yefu said.
"I've sweated a lot. I'll drink some soy milk to replenish my water. You can have a bowl too!"
Ang Lee held two bowls and said with a smile.
This was already the fifth jar of soy milk. Before, the extra soy milk that Ang Lee made had already been drunk. After that, he made two more jars. Was that not enough? He still needed to make a few more jars to be enough. These freeloaders' appetites were too big. One guy drank dozens of bowls and ate ten bowls of salted vegetables.
The two free food that Ang Lee gave was a trap. The more salted vegetables they ate, the more thirsty they were. When they were thirsty, they would drink more soy milk. Naturally, their consumption would be large. Some guys made it clear that they wanted to eat until their stomachs burst. They drank soy milk desperately. If they drank too much, they would go to the toilet and then come back and continue to drink. If they drank like this, no matter how much soy milk was prepared, it would not be enough!
However, because the price of soy milk was not high, this loss was really nothing. If they liked to drink, they could drink as much as they wanted.
When it came to cooking, Li An personally did it. However, all of Li An's dishes were related to rabbit meat. This time, it was rabbit meat that was hard to resist.
This rabbit meat not only had a cosmetic effect, but it also had a certain medicinal effect. It had nourishing yin, nourishing dryness, nourishing qi, clearing away heat and cooling blood. It was mainly used to treat diseases such as insufficient yin fluid, excessive thirst, constipation, emaciation, weakness of the spleen and stomach, lack of appetite, fatigue, and pale complexion. More rabbit meat could also be eaten.
Since it was a medicinal diet, there naturally had to be a medicinal diet recipe. For example, the specific recipe for tangerine rabbit meat was about half a jin of rabbit meat, a little orange peel, a little salt, onion, ginger, cooking wine, pepper, dried chili, soy sauce, vinegar, spicy oil, and white sugar. Then, the right amount of monosodium glutamate and sesame oil were added. The process of making the medicinal diet was also very simple. Cut the slaughtered and washed rabbit meat into cubes and put them into a bowl. Add an appropriate amount of salt, vegetable oil, onion, ginger slices, and monosodium glutamate. Soak the dried juice and stop the fire. Then, add the rabbit meat and stir-fry it until the meat turned white. Add the orange peel and an appropriate amount of pepper, onion, and ginger slices, and continue to stir-fry. When the rabbit meat was dry and crisp, cook it in fresh soup, soy sauce, vinegar, spicy oil, white sugar, and monosodium glutamate. Remove the juice and drizzle it with sesame oil. Eat it as a side dish. In this way, the delicious medicinal diet of tangerine rabbit meat was completed. Not only was it delicious, but it could also treat weak spleen, weak Qi, fatigue, and other physical problems.
"Assistant Minister Li, there are already twelve jars. These people can drink too much. This is not a small amount."
A chef suddenly ran over to report.
Ang Lee smiled and said, "So fast. I just rested for a while and six or seven jars of soy milk have been consumed. This is really too fast! How can it be so fast? "
The chef hurriedly said, "Assistant Minister Li, you don't know. The beggars within a radius of thirty miles heard about this and all came to drink soy milk. Fortunately, we have enough bowls. Let them stand outside on the street to drink, so as not to dirty the shop."
"It turns out that a large group of beggars came. The number of people who came to drink soy milk has increased. No wonder it was consumed so quickly."
Li An smiled as if he had just realized something.
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