Chapter 141 Opening Day (2)
To prepare the rice noodle rolls, pour rice flour into a large pot according to the proper proportions, then add wheat starch, sweet potato starch, and water, stirring thoroughly. Jiang You covered the pot, set the rice slurry aside in a corner of the kitchen, and then pulled out a golden steamer. This steamer was enormous, and strangely square in shape.
The pot at the bottom is very deep and can hold a lot of water. On top are layers of square steamers. The height of each layer of steamers can be changed as needed, making rice rolls, steamed buns, and steamed dumplings are all easy.
Fill the steamer with water and place it on the stove to heat it. This will ensure that the steamers are kept in the steaming state when you open for business, so you can use them whenever you want to steam food.
The beef tenderloin was sliced thinly, marinated with salt, sugar, soy sauce, and a little starch, and then covered with a layer of oil to lock in the moisture. It was ready to be used at any time. All the vegetables were moved into the dining room behind the kitchen. She had already selected the vegetables she would use today and placed them by the sink to be washed.
Preparing ingredients is a complex task. All ingredients must be prepared before opening the restaurant so they can be cooked immediately upon order. You absolutely cannot wait until a customer places an order before starting to prepare the food; that not only prolongs the wait but also creates a scramble for your time. If the queue grows, it can easily lead to customer dissatisfaction and cause problems.
The cleaned duck meat is marinated with salt, sugar, light soy sauce, dark soy sauce, plum wine, star anise, cinnamon, bay leaves, green onions, and ginger. Wind magic is used to pump air into the duck neck to expand the duck skin, which will become further crispy when roasted. Even a lich with an affinity for magic had to try several times before mastering this step.
The duck skin is scalded with boiling water to tighten it, then immediately cooled with cold water. After scalding, the skin is coated with crispy water made from a mixture of maltose and water, and then the duck is hung in a ventilated place to dry.
Barbecued pork can be made with pork belly or pork belly. Jiangyou prefers the pork belly version. There is plenty of pork belly today, so she plans to make some barbecued pork and some crispy barbecued meat.
Making char siu isn't difficult; it simply involves marinating, basting, and grilling. The essence of char siu lies in the sauce. In this alternate world, there's no ready-made char siu sauce, but Takuyu can make his own. The ingredients are: chopped onion, scallion whites, sugar, oil, minced garlic, light soy sauce, and a little starch. Originally, oyster sauce and fish sauce were also needed, but in this alternate world, a little less is not a big deal.
Pour oil and minced garlic into the pot and stir-fry until fragrant, then add chopped onion and green onion, stir-fry on medium-low heat for six or seven minutes, then add the prepared sauce, stir on low heat and bring to a boil, then add starch water to thicken the sauce, and after it boils again, put it into a clean glass bottle and seal it. It can be stored in the refrigerator for at least one month - but Jiangyou thinks that this bottle will probably be eaten in three days.
Prick the pork belly lightly with a fork and marinate it in the sauce. It would be best to marinate it for 4-5 hours. Today, Jiangyou didn't have that much time, so he let the Crucible of Time work its delicious magic.
For Cantonese-style crispy roast pork, large chunks of pork belly are first cooked in a scallion and ginger watery sauce, then drained. Slices are then made in the meat and rubbed with spices and salt, allowing the flavor to soak in. The skin is then pierced with a fork and brushed with green plum vinegar to enhance the flavor, remove the fishy smell, and make the skin even crispier.
By nine o'clock, Takuya had almost finished preparing the ingredients. The pork and duck for the barbecued pork and roast duck had been marinated with the help of the Crucible of Time. As for the chicken for today, Takuya planned to make white-cut chicken and hand-shredded chicken.
The firewood in the bread oven was also ignited, making the entire oven hot. Jiangyou used a shovel to clear out most of the firewood and remaining ash, leaving only a small pile of charcoal to continue burning.
Baking bread in a bread oven requires only preheating the oven, clearing out all the wood ashes, and then using the residual heat to bake the bread. However, grilling meat doesn't require this tedious process. The marinated meat is brushed with a final coat of maltose crisping water, then skewered with iron hooks and hung with long wooden-handled iron forks like clothes on the hooks on the oven roof—Jianyou had Andre install these hooks specifically for grilling meat.
When making crispy roast pork, special attention should be paid to the hanging method. Since Jiangyou had not found a tool similar to tinfoil, he passed the iron hook through the lean part of the pork belly so that the skin was facing the flame at the bottom of the stove for roasting.
She hung up the pork and duck, pinched a temperature-measuring magic to confirm that the temperature was right, then closed the door of the bread oven and waited for the bread oven and time to work, turning the meat into the ultimate delicacy.
"I hope nothing goes wrong..." She muttered, rubbing her bone claws excitedly. As soon as she entered the door, she saw Andrei, who was fully dressed and ready to go. It was obvious that he was going to work for the Knights.
"Is there any breakfast?" Andre asked.
"Yes!" Jiang You said, "Can I have some beef rice noodle rolls? Give me two minutes and it will be ready soon~"
The batter has been standing for a long time and is in perfect condition. Jiangyou evenly brushes a thin layer of oil on the steaming tray, scoops in a spoonful of batter, picks up the steaming tray with both hands, tilts it left and right, and spreads the rice slurry evenly in a thin layer on the bottom of the tray. He then beats in an egg, stirs it, adds the beef filling, throws in two lettuce leaves, and stuffs it into the steamer.
After two minutes of steaming over high heat, Jiangyou pulled out the steamer tray. The rice rolls were already formed, with beautiful big bubbles. She easily scooped up the rice rolls with a scraper, rolled them into a roll, cut them into three sections, and placed them on a plate. She sprinkled them with chopped green onions and drizzled them with the prepared rice roll sauce. And now a serving of beef and egg rice rolls was ready!
"Come on, come on, let's sit in the yard." Jiang You pushed the confused Andrei to the patio table that was freshly baked last night and placed rice rolls and chopsticks in front of him. "Here's a serving of beef and egg rice rolls! Enjoy!"
There were already quite a few passersby on the street. Jiang You's loud voice quickly attracted their attention. The food in front of Andrei, which they had never seen before, also piqued their curiosity. "Rice noodle rolls? What is that? Is it edible?"
Curious people couldn't help but gather around, watching and observing with either obvious movements or pretending to be casual. Andre was silent for a few seconds, and finally chose to ignore the prying eyes of passers-by, picked up the plate and chopsticks, and put a big mouthful of rice noodle rolls into his mouth.
The rice wrapper, soaked in the salty and sweet sauce, is wrapped with tender eggs and beef. It slips into your mouth and melts easily without chewing hard, sliding down your throat without you noticing.
Andre: "..." What just happened? It seemed to slide down too quickly, and I couldn't taste anything except that it was delicious.
He paused, slowed down, and picked up another rice noodle roll. This time, with just a little force from his chopsticks, the rice noodle roll tenderly broke in two.
Andre: “…” It’s so hard to clamp!
The second rice noodle roll slid into his mouth with the help of chopsticks. This time, Andre tasted it more carefully. He could taste the elegant aroma of rice and the subtle aroma of shallots in the sweet soy sauce. The best part was the combination of fresh beef and tender eggs. It was simple, refreshing and delicious, and paired with the lettuce that was still crisp after steaming, it brought an excellent taste.
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