Chapter 13 Roujiamo (Part 1) Roujiamo with everything!

Lin Yao maintained her enthusiasm, "Young master, these are our newly launched perilla drinks, including perilla chrysanthemum drink and perilla hawthorn drink."

She pointed to the wooden bucket next to her and continued, "Perilla and chrysanthemum drink is made by combining perilla with chrysanthemum, and adding a little sugar for flavor. Chrysanthemum clears heat and reduces internal fire, while perilla relieves exterior symptoms and dispels cold. The combination of the two has a sweet taste and a fragrant aroma, making it most suitable for drinking in the hot summer."

Then, pointing to another bucket, he said, "This perilla and hawthorn drink is made with fresh perilla and hawthorn, simmered over low heat. It's sweet and sour. Hawthorn stimulates the appetite and aids digestion, while perilla regulates qi and soothes the stomach. If you've just eaten greasy food, a bowl of this will surely make you feel refreshed and relieve the greasiness in your mouth. Both drinks are two coins a cup with a bamboo tube, or one coin a bowl without the bamboo tube. Which one would you like to try, sir?"

"It's not expensive at all, I'll take all of these." Xu Zhiheng waved his hand generously.

Lin Yao was overjoyed, and Lin Cheng, who was standing next to her, took out a bamboo tube from his basket to prepare to fill it with drinks.

“However, I don’t want the bamboo tube. One bamboo tube costs the price of a bowl of drink, which is not worth it.” Xu Zhiheng turned to the servant beside him and instructed, “Jinyu, go and fetch the wooden bucket from the house.”

Lin Yao thought he was going to haggle again, but he didn't expect him to ask the servant to go home and get the wooden bucket. However, this was consistent with his behavior of bargaining the previous times she had seen him.

Upon receiving the order, the servant quickly left. A short while later, he returned carrying a small, exquisite wooden bucket.

As Lin Yao filled the bucket with drinks, she observed it. The wooden bucket was coated with tung oil, giving it a warm luster, and it was also carved with exquisite patterns. It was clear that it was quite valuable. If this person could use such an exquisite container, why was he so stingy?

"I'll charge you fifty coins for a drink here, young master. You're a regular customer, so I'll give you a discount," Lin Yao said to Xu Zhiheng with a smile.

Xu Zhiheng grinned, revealing a set of neat white teeth. "Young lady, you certainly know how to do business." With that, he and his servant each carried a bucket and left.

The drinks sold out early today, and the remaining egg pancakes and braised pork offal were also sold out. The three siblings closed their stall 25 minutes earlier than yesterday.

On her way home, Lin Yao kept thinking that with the teppanyaki grill back, she could make so many more things: teppanyaki fried noodles, teppanyaki fried rice, teppanyaki fried skewers...

Lin Yao missed the delicious street food from her past life terribly; just thinking about it made her mouth water. Since there was nothing here, she'd just make something out of nothing!

Lin Yao had many ideas for using the iron plate, but she also understood that one cannot become fat in one bite; one must take it one step at a time. She had just ordered fifty steamed buns from Grandpa Wang today, and making roujiamo (Chinese hamburger) tomorrow was the most important thing.

Back home, the three of them rested briefly before resuming their respective duties.

"Brother, buy more eggs and flour today," Lin Yao said to Lin Cheng while tidying up the odds and ends she had brought back from the stall.

Lin Cheng nodded in agreement, "Okay, do you want me to make more egg pancakes?"

"No, this is for the steamed buns we're making tomorrow," Lin Yao replied.

"Okay, then I'll buy more," Lin Cheng replied, and then picked up his carrying pole and went out.

Lin Yao went to the vegetable garden behind the house to take care of the transplanted chives and wild onions.

The chives and wild onions have only been planted for a few days, and they haven't changed much yet, but at least they haven't wilted. I estimate that they will be able to be self-sufficient soon.

Next, Lin Yao took Lin Song up the mountain, hoping to try their luck and find some other ingredients.

Suddenly, Lin Yao stopped in her tracks and noticed a familiar patch of plants.

She quickly walked over and examined them closely. She saw that the plants had broad, thick leaves, palmately lobed, with smooth edges. ③

It's the leaf of a konjac plant!

Konjac is a wonderful thing. Lin Yao used to be keen on losing weight and had a great fondness for konjac products. Whether it was the spicy and sour konjac snack or the smooth and delicious konjac tofu, they were all her favorites.

Konjac is rich in dietary fiber, low in calories, and filling. In this era of relative scarcity, developing konjac into a gourmet food would be an excellent business opportunity.

Lin Yao let go of Lin Song's hand, took out tools from her basket, and began digging konjac.

The konjac roots are quite deep, so she carefully inserted the shovel into the soil, trying not to damage the konjac's roots.

Lin Song squatted to the side, his eyes wide with curiosity and excitement: "Second sister, can this be made into a delicious dish?"

Lin Yao smiled and nodded, her hands still busy: "Of course, when we get home, your second sister will make you tofu. It's so smooth and delicious."

Hearing his second sister say that, Lin Song also wanted to help.

Lin Yao immediately stopped her: "Song'er, this thing is good, but it is poisonous. Second sister can dig it up."

Lin Song was so frightened that he quickly withdrew his hand and nodded repeatedly.

After a while of fussing, the two of them finally carried a full basket of konjac down the mountain.

When Lin Yao opened the door, Lin Cheng had already returned from town and was cleaning pig offal. When he saw the konjac twigs piled high on Lin Yao's basket, his expression suddenly changed.

"Ah Yao, why are you digging up this devil's taro? It's poisonous! Throw it away quickly!" Lin Cheng said anxiously.

Lin Yao then realized that the people here called konjac "ghost taro" and did not eat it.

This is like selling shoes to a place where no one ever wears shoes. It's a huge business opportunity, but of course, developing a completely untapped market is also a huge challenge.

Lin Yao hurriedly said, "Brother, I know that this devil's taro is poisonous, but as long as it is prepared properly, it can become a unique food. I learned how to make it in my dream, so I guarantee there won't be any problems."

Hearing his sister mention that mysterious dream again, Lin Cheng's heart calmed down.

Lin Yao first rinsed the konjac carefully under clean water to remove the dirt and impurities from its surface.

Then, she took out a mortar and pestle, cut the konjac into small pieces, put them in, and began to pound them vigorously.

Lin Song helped hand out water, and watching his sister's busy figure, he asked expectantly, "Second sister, can taro really be turned into something delicious?"

As Lin Yao pounded the food, she replied, "Of course, once it's done, you can have the first bite."

Lin Yao's hands moved non-stop, and in no time, the konjac was pounded into a fine paste.

Following the steps from memory, Lin Yao added an appropriate amount of wood ash water and stirred quickly. As she stirred with the wooden stick, the konjac paste gradually darkened in color and became increasingly thick. After stirring evenly, Lin Yao poured the konjac paste into a pot, turned on low heat, and simmered it slowly, stirring constantly to prevent it from burning.

A unique aroma gradually wafted from the pot, indicating that the konjac was removing toxins.

After an hour of simmering, the konjac finally turned into a jelly-like consistency.

Lin Yao extinguished the fire and waited for the konjac tofu to cool in the pot before carefully scooping it out and soaking it in clean water. She instructed Lin Cheng to change the water every time it takes to drink a cup of tea.

After washing her hands, Lin Yao went to the kitchen to prepare the fried eggs she would use for her stall the next day.

Fried eggs!

One of the great inventions of the 21st century, Lin Yao had been craving this for a long time. Whether it was paired with snail rice noodles or added to various soup noodles, the fried egg would soak up the soup and then she would take a bite. The rich texture and the full aroma of oil made Lin Yao unable to resist.

Lin Yao took out a few fresh eggs, gently cracked them open, and poured the egg liquid into a large bowl. She picked up chopsticks and quickly stirred them. The egg whites and yolks quickly blended together under the stirring of the chopsticks, forming fine foam.

Then, Lin Yao put a large spoonful of lard into the pot and heated it over high heat. As the oil temperature rose, it began to smoke slightly.

Seeing that the oil temperature was about right, Lin Yao scooped up a spoonful of egg mixture and slowly poured it into the pan. As soon as the egg mixture touched the hot oil, it expanded instantly, and the egg skin quickly puffed up, forming fluffy bubbles.

Lin Yao gently stirred the fried egg with her chopsticks, and in just a few moments, the fried egg turned into an enticing golden color, and its aroma filled the air.

Lin Yao scooped out the fried eggs, drained the oil, and placed them on a plate. One by one, the plate gradually filled with fluffy and crispy fried eggs.

She heated up the steamed buns that Grandpa Wang had given her before she closed her stall that day, then cut them open with a knife and stuffed them with fried eggs and juicy braised pork offal. She made five in total.

Next, Lin Yao took out the prepared konjac tofu, sliced ​​it, added salt, dogwood, and vinegar, and mixed it well. A cold konjac tofu salad was ready.

After doing all that, Lin Yao was starving.

After Lin Cheng and Lin Song finished their work in the yard, they entered the house and smelled a fragrance that was even stronger than usual.

Lin Song sniffed hard with his little nose, his eyes immediately locking onto the steamed buns on the table. He couldn't wait to run over and reach out to grab them.

Lin Yao laughed and slapped his hand away, "Little glutton, go wash your hands first."

Lin Song chuckled, turned around and ran to wash his hands. Lin Cheng smiled, shook his head, and followed him.

When the two returned after washing their hands, Lin Yao handed them the steamed buns she had made. "Try them. This is a new way of eating that I came up with. Let's see how it tastes."

Lin Cheng and Lin Song took the steamed buns and took a big bite.

With each bite, the rich aroma of braised pork offal, the crispiness of the fried egg, and the softness of the steamed bun blended together in the mouth. The savory and savory flavor of the braised pork offal exploded on the tongue first, the chewy intestines carrying a strong braised aroma, the braising sauce almost dripping from the corners of the mouth. The braising sauce seeped into the fried egg and steamed bun, each bite filled with rich flavor, the complex texture making it irresistible for the two of them.

Next, the fluffy and crispy fried egg brings a completely different texture, the egg skin making a "crunch" sound when squeezed by teeth. The inside of the fried egg is soft and tender, becoming even more juicy after absorbing the broth from the braised pork offal. The presence of the outermost layer of steamed bun neutralizes the greasiness, tightly wrapping all the flavors, making every bite substantial and satisfying.

After finishing their steamed buns, the two noticed the grayish-brown konjac tofu next to them. "Ah Yao, is this made from devil's taro?" Lin Cheng asked.

“Yes, this is called cold konjac tofu salad, brother, please try it,” Lin Yao said.

Although Lin Cheng felt a little resistant, he still picked up a piece with his chopsticks. To his surprise, he was amazed as soon as he tasted it. "The texture is really special, and the taste is extremely refreshing!" After saying that, he picked up a few more pieces.

Lin Yao was pleased to see that he liked it, which showed that people in this dynasty were quite accepting of cold konjac salad.

A note from the author:

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