Chapter 113 Is this an advertising agency or a gourmet restaurant?
When Yan Yixi stepped into the advertising company downstairs, the corners of her mouth unconsciously turned up slightly, revealing a hint of disdain.
His gaze swept across the company like a scanner. The decor was old and lacked any sense of luxury. Compared to his own magnificent office, it was like a thatched cottage in the countryside.
The employees were all young and energetic, but they lacked the composure and experience that he believed professionals should have.
At this moment, He Yue enthusiastically followed and began to introduce Su Yingxue.
Yan Yixi had been listening casually, but when he heard that Su Yingxue was the one who made the delicious boxed lunches, his eyebrows twitched slightly and his eyes were full of surprise.
In his mind, someone who could make such delicious boxed meals must be an experienced middle-aged man who had worked in the kitchen for many years before switching to advertising.
However, Su Yingxue standing before him was so young, so incredibly young, that he could hardly believe it. His brows furrowed instantly, and a surge of displeasure welled up within him.
Born into a business family, his upbringing instilled in him a deep-seated skepticism. He couldn't help but wonder if this young woman was simply grabbing some takeout to scam them, then gradually reaping even greater profits.
Su Yingxue smiled and walked towards Yan Yixi, her face radiating sincerity and enthusiasm. She took the initiative to extend her hand to greet him, saying, "Mr. Yan, hello, I am Su Yingxue from Tengyue Company. We are neighbors, and I hope you will take care of me in the future." Her smile was as warm and friendly as the spring sun.
Yan Yixi simply nodded indifferently, her eyes still carrying a hint of defensiveness and indifference.
Xiao Yu, the assistant standing behind him, keenly sensed the change in her boss's mood. Looking at her boss's indifferent expression, she thought to herself, "Judging from his face, the boss seems a little unhappy."
Xiao Yu quickly handed the contract to Su Yingxue.
Yan Yixi looked at Su Yingxue and said, "This is the purchase contract. But I'm a little curious, this isn't pre-made food, is it? After all, as the boss, we can't feed our employees pre-made food every day; it's not good for their health." His tone carried a hint of scrutiny and suspicion.
Su Yingxue smiled as she accepted the contract and examined it carefully. Inwardly, she couldn't help but admire the boss; he truly lived up to his reputation as a rich second-generation heir, even the contract was so thoughtfully prepared. It even stated that after a month of positive reviews, the price of the boxed meals would increase by ten yuan, making each meal forty yuan – no small sum, a veritable money-making machine!
She quickly replied, "Of course not, it's all made to order."
At this moment, Su Yingxue glanced at Yan Yixi and a thought struck her. She felt that this boss didn't seem to trust her food very much, and it seemed that this order wouldn't be so easy to close.
Yan Yixi didn't seem to have left; she was still sitting in their company office. She appeared genuinely interested in seeing what the dishes were for the day.
"Could it be that the braised pork from yesterday didn't suit the boss's taste?" Su Yingxue muttered to herself, but quickly got to work, preparing to cook.
She first focused her attention on the braised beef brisket with tomatoes, and began to skillfully prepare the ingredients, determined to make a meal that would satisfy these discerning customers.
Today I had braised beef brisket noodles with tomatoes, paired with a cold Northeastern-style salad, and finished with lotus seed and white fungus soup.
Su Yingxue tied on her crisp blue apron, rolling up the sleeves to her elbows to reveal her well-defined forearms. She first glanced at the workbench—it was gleaming from the morning's cleaning, reflecting the shadows of the buildings outside the window;
Several knives were neatly stacked along the edge of the cutting board. The most frequently used silver Chinese cleaver lay there quietly, its blade still glistening with the fine moisture left by the whetstone that morning.
She first walked to the sink and took out twenty tomatoes covered in morning dew from her bamboo basket. She had picked these out at the morning market before dawn; their skins had a natural reddish hue, and they felt firm and elastic to the touch. She turned on the tap, and the water gushed over the tomato stems. As she casually removed the stems, a few glistening drops of water splashed onto the back of her hand, feeling cool and refreshing.
She twirled the tomato in her palm, then picked up a cleaver and peeled it off with two quick strokes—a light cross-shaped cut with the tip of the knife, ten seconds in hot water, and the skin peeled off like a banana, revealing the bright red, sandy flesh inside.
On the other cutting board, the beef brisket had already been prepared. This was hind leg beef brisket that I had specially ordered from the butcher yesterday; it had alternating layers of muscle and tendon, and a dark red color with a sheen.
She cut the beef brisket into bite-sized pieces, each uniform in size and with neat edges. She heated a wok, poured in a small spoonful of her homemade lard—a generous amount rendered earlier, clear and golden—and as soon as the oil sizzled, she tossed in ginger slices and garlic cloves to sauté. The aroma hadn't even filled the kitchen yet...
She had already poured the beef brisket chunks in, and with a flick of her wrist, the brisket rolled around in the hot oil, its surface quickly tightening and developing a caramelized edge.
"We have to render the blood first," she muttered to herself, pressing the brisket with the spatula and stirring it until each piece of meat lost its dark red color and oozed specks of oil.
Next, she poured in two spoonfuls of cooking wine, and the aroma of the wine instantly rose, filling the kitchen with the fragrance of meat. While it was still hot, she poured in boiling water, just enough to cover the beef brisket by two fingers. She then added a handful of star anise, two pieces of cinnamon, and a few dried hawthorns—the secret to making the meat even more tender. She tossed them in. After the water boiled, she skimmed off the foam, which was dark red and viscous. She used a spoon to remove it bit by bit until the broth was clear again.
By then, the tomatoes were chopped—in chunks, each piece studded with golden seeds, like pieces of gold. She poured the tomatoes into another wok and simmered them over low heat. Stirring constantly with a spatula, the tomatoes gradually transformed into a thick, red broth, the sweet and sour aroma growing stronger until the broth itself took on a translucent amber hue.
She poured the cooked tomato soup into the pot of stewed beef brisket. The soup bubbled up with a "glug," and the red broth blended together like a painting come to life.
"The beef brisket needs to be stewed for a full hour." She glanced at the wall clock and turned to prepare the hand-pulled noodles. The flour was newly purchased high-gluten flour from this year's harvest, snow-white and fine. She poured the right amount of water into the bowl and slowly kneaded it with her fingers dipped in the water. The dough was loose at first, but gradually it developed its elasticity as she kneaded it, and its surface became as smooth as a baby's skin.
She covered the dough with a damp cloth to let it rest, while she went to prepare the sauce for the cold dish—two spoonfuls of Northeastern soybean paste, minced garlic, sesame oil, and aged vinegar mixed in the right proportions. She also chopped the white part of half a Northeastern scallion into thin strips, which were bright green with a hint of white, looking fresh and vibrant.
The air began to fill with the sweet aroma of tomatoes. The tangy flavor was particularly appetizing. Yan Yixi sat in Su Yingxue's company, turned on her computer, and was about to start working when her heart was drawn to the delicious food.
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