Chapter 94
Su Guoer's restaurant received an order for a banquet for the teachers in Qingsong Master's Courtyard. They chose the best ingredients and wanted the meal to be fancy and elegant. To put it bluntly: delicious, beautiful, and poetic.
"The scene must be right, the ingredients must be good, the wine must be good, and of course, the place must be quiet. Our master wants to invite Master Yan, Master Liu, and Master Wang to dine here, and everything must be the best!"
This was a difficult question that the person who ordered the meal posed to Su Guoer, asking her to have lunch here tomorrow and then giving her one hundred taels of silver.
After receiving the money, Su Guoer said hello, and then immediately wrote a wooden sign saying that she would be closed for lunch tomorrow and hung it on the door to let the diners outside know that she would not be receiving outside guests for lunch tomorrow.
Since there was no private room and the other party requested quiet time, she had no choice but to do so.
It's just a hundred taels of silver for a meal, which is a big profit, isn't it? Su Guoer wished that things like this could happen more often, even if there were no diners.
Okay, let’s just take a half-day break tomorrow, Su Guoer thought, and felt motivated to do things.
As for why she got such a good thing?
Su Guoer also asked, and the servant said, "Since Master Yan and Master Liu like to dine here, I thought since it's a rare occasion for them to have an invitation, we must cater to their preferences. Your restaurant isn't high-end, but the food is pretty good. It's neither eye-catching nor embarrassing. Our masters have given the order, so we can eat here. Our masters have taken a liking to you, so you have to do a good job, understand?"
Su Guoer agreed repeatedly.
Although she didn't know who the person who invited her to dinner was, she knew from the fact that he spent a hundred taels that he was definitely more than just a teacher. It was better for her not to ask too much about the matter.
Just cook the food honestly and serve the diners well.
We can't ruin our own reputation.
Just as he was thinking about it, Changqi came back from outside, and Su Guoer called him: "Tomorrow, several masters and teachers will come to our restaurant for dinner. I have given Chunniang and Madam Cui a day off. Would you come and help me?"
Chang Qi was obviously stunned when he heard this, and subconsciously asked: "Which adults are they?"
Su Guoer said: "There are Master Yan, Master Liu, Master Wang and the teachers of Qingsong Courtyard."
Chang Qi was stunned again. What a coincidence! But now that things had come to this, he had no choice but to respond, "Okay, I'll come over tomorrow."
He must come, otherwise if anything goes wrong, the adults will crush him to death.
However... he still subconsciously glanced at Su Guoer's back as she left. For some reason, he felt that Su Guoer had a certain unlucky constitution, otherwise how could this happen to her?
Chang Qi, who already knew that tomorrow would be a mess, sighed and thought to himself: It's difficult, too difficult.
It seems that there is no problem with the master asking him to stay here. This young lady is really unlucky.
Su Guoer started planning the menu for the next day early in the morning. It has to be both elegant and delicious.
Then northern cuisine can be ruled out. Northern cuisine is large in portion and does not look very elegant. It is also heavy in oil and does not look good, so Jiangnan cuisine should be chosen.
However, you can refer to the various pastries in northern cuisine. These pastries are exquisite in appearance and beautiful in color, and are also good for entertaining diners.
So, order a portion of the pea yellow with a crunchy and sticky texture, a portion of the walnut and red date steamed bun, a portion of the bite-sized scallion roll, and also desserts such as milk tofu, osmanthus radish cake and other northern dishes.
That’s all the noodles and desserts. As for the main courses, there’s a serving of tea-flavored spareribs, a serving of sweet and salty shrimps, a serving of steamed sea bass, crab roe tofu, golden fish dumplings, braised lamb and coriander meatballs in clear soup, and a plate of drunken crabs marinated in good wine, and the eight main courses are complete.
Add to that the pastries and desserts, and they are guaranteed to enjoy their meal.
The rest depends on the chef's skills.
After all, no matter how nice the name of a dish sounds, it is not as popular as if it tastes good. Su Guoer has to focus her main energy on the dishes.
But there was no rush; there was still time to fix it tomorrow morning. So after the night market ended tonight, Su Guoer sent them all home, telling them they could take turns to rest tomorrow. The store wouldn't need so many people for the time being, but their salaries would be paid as usual.
The next day soon arrived. After Su Guoer went to the butcher and vegetable shop to buy vegetables, she went straight into the small kitchen to prepare dishes.
Especially the drunken crab, which needs to be marinated for a long time to be tasty, otherwise... it is no different from eating the crab raw.
Su Guoer cleaned the crabs with a horsehair brush, then placed finely chopped ginger and garlic slices in a basin. She then poured in a two-to-one ratio of sake and shochu, both popular in Bianjing. Finally, she added a little of her homemade sauce, which consisted of a little soy sauce, a little sour apricot juice, and more water from boiling cinnamon and Sichuan peppercorns. She covered the crabs by half a finger's width and then placed a lid on them to prevent them from escaping.
Just put it in a cool place and marinate for three or four hours before eating. However, when marinating, you should open the lid every half an incense stick to check and take out any dead crabs to prevent the whole dish from changing its taste because the crabs have been dead for too long.
Then it was time to let the dough rest. The dough needed to be set aside to rise for a while. During this time, Su Guoer went to the teahouse next door and spent twenty taels of silver to buy a bottle of top-quality Yunwu tea to make tea-flavored spare ribs.
If you want to make the tea-flavored spareribs delicious, tea is the most important thing. Since it is for guests, the tea must be of high quality. Otherwise, Su Guoer plans to use the cheap Changmaofeng tea to make the tea-flavored spareribs. If the taste is not good enough, just add a little more.
As for why we use Yunwu Tea, this Yunwu Tea is picked from high mountains. The tea tastes sweet and has a hint of sweetness. Coupled with the rich tea aroma, the stewed ribs will be more delicious.
After buying it, Su Guoer first brewed the tea leaves and set them aside to cool before use.
Then we peel the shrimps and dig out the crab roe to make crab roe tofu and shrimp with a variety of flavors.
The taste of the Thousand Flavors Shrimp is even more complex. It is made with salted egg yolk and a little crab paste, and then a little flour is added to wrap the shrimp with the shrimp skin and fry it in a pan until both sides are golden brown. It looks crispy and the dough on it will fall off if you touch it.
It is ready to be served on a plate, with some homemade sweet sauce on the side.
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