Chapter 115 When the heat is high, he will be beautiful
"My two handsome men, I'm so sorry, but in order to ensure the freshness of our desserts, if we don't sell out on the same day, all the small ingredients will be thrown away. Therefore, we make them by hand every day, so the quantity may not be too large.
How about this, come early tomorrow and I’ll give you more.”
Lu Hongwen explained to the two people in front of him with a smile and a sincere look on his face.
"Okay, then give me a bowl of green grapes."
"I'll have two bowls of green grapes too!"
"Okay, handsome guy, what kind of food do you like? I'll give you more." Lu Hongwen quickly scooped three spoonfuls of shaved ice into each of the three empty bowls and asked with a smile.
The two guests raised their eyebrows and immediately started ordering happily, their satisfaction visible to the naked eye.
Zhao Xiaojing nodded secretly in her heart. It was really appropriate to invite Lu Hongwen. This part-time boss did have some talent for business.
After another ten minutes of selling, the small items of Green Grape Jasmine Adazi were also sold out.
"We can only make about twenty servings left, and there aren't enough to buy with so many people queuing up," Zhao Xiaojing reminded.
"Sister, you do it, I'll go over and talk."
Lu Hongwen glanced at the crowd and immediately handed the big spoon to Zhao Xiaojing, then went to the back with the QR code on his mobile phone.
Not until the last batch was sold out and the crowd surrounding the stall dispersed did Lu Hongwen finally breathe a sigh of relief, gulp down a bottle of water and slump down on the stool.
"Of course you can. It's only a little after nine o'clock and they're all sold out. What did you do?"
Zhao Xiaojing sat aside with great interest and asked the question just now.
"Hey, didn't I mention my WeChat group is useful today? I took close-ups of all these sweet soups and posted them in the group, saying I've added a new product today, and the quantity is limited! And it might only be on sale for one day!"
Lu Hongwen touched his head and smiled happily.
"Then they all rushed to line up. Actually, there weren't that many people in the group to begin with, maybe around 300.
But once they lined up, other people on the street also lined up for unknown reasons. I found that as soon as a queue appeared on this street, business would pick up!
Sister, do I have a talent for setting up stalls? "
Lu Hongwen reported to Zhao Xiaojing with pride.
"You're awesome! It's my blessing to have you as my boss!"
Zhao Xiaojing praised him generously, and Lu Hongwen grinned even wider.
"Sister, also, the WeChat group is full today. My classmate happened to be buying here at the same time, and he helped me create a second group.
Even if it rains and we can’t set up the stall in the future, we can still let them make reservations online and I’ll deliver them directly to the school! But then, what about customers who are not students? "
While Lu Hongwen was frantically replenishing water, he kept muttering to himself whatever came to his mind. Zhao Xiaojing listened with a smile, nodding and giving some suggestions from time to time, but did not interfere, letting him make his own decision.
…
"I calculated 563 copies, which is an average of 502 copies per day. How about just counting 500 copies for him?" Su Yuchen did some calculations and looked up to ask Zhao Xiaojing.
"Okay, I think so too. Tell him."
Zhao Xiaojing returned to the kitchen at half past nine and was now boiling the marinade oil, while Su Yuchen was busy calculating the number of servings.
The coconut jelly owner has already delivered the stall cart, and Su Yuchen also used a small electronic scale to weigh the grams of the marinade for the pork trotter rice and accurately prepared it.
Zhao Xiaojing asked Su Yuchen to watch over the kitchen, because she saw that she was too tired and wanted her to have a good rest. However, this sister refused to let herself be idle. She wiped and washed all the new kitchen utensils bought today and put them in order. She also boiled and peeled all the eggs that Zhao Xiaojing was going to use.
When Zhao Xiaojing came back, she was asked to take a rest, but she started to busy herself with counting the bills, peeling onions, preparing the marinade, and then helping to soak the water.
Zhao Xiaojing shook her head and simply let her watch the braising oil. She picked up another pot and started making the compound sugar colored water.
Compound sugar-colored water is made by boiling three kinds of coloring seasonings. It sounds simple, but it has precise requirements on the heat and boiling time. Zhao Xiaojing practiced hundreds of times in the virtual space. This step has the highest failure rate; it is either too bitter or too sweet.
First, boil the yellow gardenia water and red yeast rice water, then stir-fry the sugar color until the bubbles burst, then pour in the yellow gardenia water and red yeast rice water, and then boil the three compound liquids until they reach the optimal brown-red state.
Afterwards, Su Yuchen cleared the remaining ingredients from the broth that had been simmering for a long time, while Zhao Xiaojing prepared the remaining seasonings. She then poured all the dozen or so seasonings into the broth, brought it to a boil over high heat, and then simmered the soup over low heat.
While the pork is cooking, remove the pig's feet from the water and blanch them.
Seven or eight kinds of ingredients were added to the water for soaking the pig's feet, which Zhao Xiaojing had been soaking since the afternoon. It has been marinated in the water for four or five hours.
After blanching, the pig's feet must be stewed in the prepared braising soup.
It takes about two hours to simmer, during which time the heat should be adjusted three times, from high to medium and then to low.
High heat will tighten the preheated pig's feet, making the meat firmer; medium heat will fully shape the meat, while activating the oil in the fat and gradually discharging it, which is the key to making the pig's feet glutinous but not greasy; and low heat can lock in moisture in the meat to the maximum extent, making the meat last longer without falling apart, and tender but not dry.
This is the second secret to the secret recipe of pork trotter rice, and also the secret to all stewing meats: the right heat. When the heat is right, the taste will naturally not be a problem, and the meat will naturally be stewed well.
This is what is called slow cooking and less water. It will be delicious when it is cooked enough.
In the last five minutes before turning off the heat to cook the pig's feet, add the eggs peeled by Su Yuchen.
Zhao Xiaojing specifically instructed that these eggs were not fully cooked, but only cooked for a few minutes to achieve half-cooked eggs with the egg white solidified but the yolk not cooked.
After putting these half-boiled eggs into the braising soup, just cook them together with the pig's trotters for five minutes and then turn off the heat immediately.
At this time, the oil on the surface of the stew will lock the temperature and slowly cook the eggs with the residual heat.
This way, when the egg yolk solidifies, it can absorb the broth to the maximum extent, achieving a state where the egg yolk also has the flavor of the marinade. Zhao Xiaojing learned this when she was studying Geng Mingyan's tea eggs.
"Let's move it up. It's too late. We have to wait for it to simmer for another hour before taking it out. It will be almost time for us to move it to the rental house and finish washing up."
After the pig's feet were stewed, it was already twelve o'clock in the morning. Zhao Xiaojing looked at the time and decided to move the big steel barrel back to the rental house.
The two men each used several rags to hold the steel barrels before they could laboriously move them onto the stall cart.
As the two men moved their positions, the neighbors in several houses around the devastated kitchen, who were tossing and turning in bed, finally found peace.
It was late at night, so let’s not just stew the soup. The light smell of the broth had already whetted my appetite, and I ate two extra bowls of rice.
Later, when we all went to sleep, the rich aroma of braised meat wafted over again, and it lasted for several hours!
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