After signing up for the cooking program, Mingyue's life was no different from usual. She still drove to the food driveway to set up a stall in the morning, and found a quiet and deserted place in the evening to start her late-night canteen business.
Her cooking skills are good, and now she has a group of regular customers. She can even call some of them by name, such as Gan Yu, who always calls her rice balls "good luck rice balls", and Lily, who loves chicken burritos.
There were a few people who looked familiar but Mingyue didn't know their names, so she called them in her mind according to their favorite snacks.
Miss Salted Egg Yolk is a girl who loves the taste of salted egg yolk very much. Whether she orders a wrap or rice ball, she will ask for salted egg yolk to be added to it.
The beef guy should be a fitness man. He either orders a muscle-building burrito or a beef rice-free ball, and then adds an extra serving of beef.
There was also a lady who had difficulty making decisions. The first time she came, she stood in front of the food truck and hesitated for a long time. Finally, Mingyue took the initiative to talk to her and recommended the Family Rice Balls. So she ordered this every time she came to the food truck for lunch recently.
In the afternoon, Mingyue will watch previous episodes of "MasterChef" with Xiaoman and Mianbao. After all, if they want to participate in the show, they need to understand a little about the various competition modes in the show.
At six o'clock, cook the soup base for the late-night restaurant, wash and cut the ingredients, and wait until eight o'clock to open.
Today is a little special. At seven o'clock in the evening, the weasel walked into the late-night restaurant with a basket. According to the previous agreement, today we will teach it how to cook.
The weasel's basket was filled with ingredients for today. The fish was caught by it itself and the cucumbers were freshly picked.
It also carries a big bag on its back, which is filled with juicy peaches.
"You're here." Mingyue nodded to the weasel. "Come to the counter and wash your hands. First, learn how to pickle cucumbers with me. Then Bread will help you fillet the fish. It's a bit tricky to prepare the fish fillet, so it will cut it for you. You can be in charge of making the porridge."
The reason why we learn to pickle cucumbers first is because the cucumbers need to lose some moisture first.
Wash the cucumber, cut it into strips, put it in a large bowl, add appropriate amount of salt, and rub it gently with your hands to release water.
"Why do you need to add salt to rub it?" asked the weasel curiously.
Mingyue explained, "Adding salt and rubbing the cucumbers will release water, making the pickled cucumbers crisper and more flavorful."
The weasel nodded and imitated Mingyue, operating carefully.
After the cucumber slices were out of water, Mingyue put them in a clean glass jar, added appropriate amounts of white sugar, white vinegar and millet pepper, and then poured in some cold boiled water until the cucumber slices were covered.
"This glass jar needs to be scalded with boiling water in advance to disinfect it and prevent it from spoiling during the pickling process," Mingyue reminded.
The weasel nodded, took careful note, and sealed the jar.
A total of three jars of pickled cucumbers were made, one was Mingyue’s demonstration, and the other two were made by Weasel himself.
"That's good. Pickled cucumbers are very simple to make. Just remember not to drop the hairs in when making them." Mingyue made a small joke.
Then the weasel came to the bread and followed it to cut the fish.
After recent practice, my knife and claw skills have become much more proficient in making bread.
It makes a cut at the fish head, then moves the knife horizontally along the fish bones to separate the fish meat from the bones, cleans it and drains the water.
Then Bread put down the knife, showed his claws, and waved at the fish on the chopping board. After he stopped moving, the fish on the chopping board tilted and turned into slices of fish, and the fish bones also turned into sections.
The weasel was stunned. It patted the bread and gave a thumbs up, "Good craftsmanship."
Mingyue poured a proper amount of oil into the pot, added fish bones and ginger, and slowly fried them over medium heat until both sides of the fish bones were golden brown.
The weasel watched and took notes. Mingyue said, "Putting fried fish bones in the soup will make it more delicious."
After frying, Mingyue poured in clean water, covered the pot, and started to make fish soup.
Then it was time to marinate the fish fillets, and Mingyue taught Weasel how to do it.
"Add a little salt, cornstarch, oyster sauce, chicken powder, black pepper and two slices of ginger to the fish fillet, and then gently mix it with your hands."
The weasel wore disposable gloves and operated the machine unskillfully but carefully.
Mingyue reminded: "After mixing well, add a small amount of oil to lock in the moisture, so that the fish fillets will be more tender."
The fish fillets were placed aside, Mingyue opened the fish soup that had been boiling for a while, and poured in the pearl rice that had been soaked in advance.
She added black pepper, a pinch of salt, and ginger to the soup pot.
Cook over high heat until the rice becomes larger and softer, which takes about half an hour.
While they wait, they start canning peaches.
Mingyue looked through the peaches that the weasel had brought. The peaches were very fresh and looked very juicy. "It's a shame to can them when they are so fresh."
"It doesn't matter. It's autumn now and there are plenty of peaches." The weasel explained dryly.
Together they washed the peaches, peeled them, removed the cores, cut them into small pieces, put them in a clean pot, and soaked them for a while with a little salt.
Mingyue explained, "This is mainly for sterilization."
Then she put the peach peels into the pot with water, which would produce a pink soup.
When the soup turns pink, remove the peel and squeeze the juice of half a lemon into it.
At this time, you can put the peaches in, add an appropriate amount of rock sugar, and cook over high heat for 10 minutes.
Mingyue orally instructed all these operations while Huang Weasel performed them on the side.
After 10 minutes, the peach pieces in the pot become soft and sticky, with a fruity aroma mixed with sweet fragrance.
Put the peach pieces and juice into a clean glass jar, seal it tightly, and open it when you want to eat it. Of course, you can also put it in the refrigerator. The cold canned peaches are also super delicious.
The weasel also tasted a peach left in the pot and was very satisfied: "She will definitely like the taste."
Mingyue suggested with a smile, "Then when the fish porridge is ready, you can send it over. She will definitely be very happy."
Just when the canned peaches are ready and the porridge is almost cooked, you can put the marinated fish fillets into the pot one by one and cook for one minute. Turn off the heat when the fish fillets are cooked, and the fish fillet porridge is now cooked.
Mingyue found a clean old towel, wrapped the entire casserole containing the fish porridge, and put it in the basket brought by the weasel. She also helped him put canned peaches and pickled cucumbers in it.
Five cans of canned peaches were made, and the remaining peaches and weasels were all left to Mingyue as a thank you for their help.
The weasel picked up the basket and walked out nervously with the encouragement of Xiaoman and Mianbao.
It will bring the things it has prepared and visit the child's home again.
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