Mutual flattery quickly brought them closer together.
The two chatted and laughed, exchanging a few words here and there.
As Yu Hui began chopping vegetables, Cao Yingwu consciously ended the conversation and stood aside, watching silently.
The weather is nice today.
Even outdoors, without air conditioning or fans, it doesn't feel hot.
A gentle breeze is blowing.
The aroma of the braised food, freshly taken from the brine, immediately filled the air.
Upon smelling the fragrance, Cao Yingwu subconsciously took a deep sniff.
The flavors of spices such as cinnamon and star anise, along with Sichuan peppercorns and dried chili peppers, blend together to create a spicy yet not overpowering dish with a delightful aroma.
In a short time.
It aroused Cao Yingwu's taste buds. He swallowed and leaned closer to take a look.
At this moment, Pan Tiezhu was packing lunch boxes for another customer, while Ye Yiqiu had already packed the lunch that Cao Yingwu had run errands for.
"Hey buddy, your braised food is ready."
Cao Yingwu took the braised food and nodded quickly.
Holding it in his hand, the aroma of the braised food became even stronger, and Cao Yingwu could no longer resist.
then.
He waved to Ye Yiqiu.
"Hey girl, could you give me some more braised food?"
Ye Yiqiu paused for a moment, then nodded.
"Sure, you can take this plate and help yourself to whatever you want to eat."
I've been working for half a month now.
Ye Yiqiu has become much more generous and cheerful than before.
Sometimes, when she sees customers choosing dishes or braised food, looking unsure and having difficulty making a decision, she will smile and offer a few words of encouragement.
Ye Yiqiu looks very girlish, speaks softly and gently, and has no offensive power.
therefore.
Customers are usually willing to accept the products she promotes, and sometimes she can even close a big deal!
Cao Yingwu held a plate in his left hand and tongs in his right, and began to select items.
He originally only planned to buy one or two to try, but before long, he had filled most of the plate.
If Cao Yingwu had asked Ye Yiqiu to help him pick it up, he would probably have considered various factors such as price, color, and appearance, and made a rational choice.
but.
Once he had the clips and plate himself.
Seeing plump, colorful, and fragrant braised dishes can easily lead to impulsive purchases.
Everything looks delicious; I really want to eat it.
Cao Yingwu wiped his sweat and handed most of the braised food to Ye Yiqiu.
"Extra sauce, and please pack it up, thank you!"
Just a moment ago, he looked at the heavy half-plate of braised food in his hand.
I have an urge to put it back in.
after all.
He initially just wanted to buy one or two Na Na Wei (a type of yogurt) to satisfy his craving.
But who knew?
That's when the brakes failed to engage...
I was initially a little heartbroken, but when I thought about the 100 yuan tip from that unknown wealthy woman, I suddenly felt a sense of comfort.
Consider this meal a treat from the rich lady!
While Ye Yiqiu was packing, Cao Yingwu turned his attention to Yu Hui.
At this moment, Yu Hui was still preparing the dishes.
In the past, guests loved to order spicy and numbing home-style dishes, which they found very satisfying.
But this time is different.
Cao Yingwu ordered three relatively light dishes as soon as he arrived:
Stir-fried beef with scallions, winter melon and meatball soup, steamed sea bass.
Yu Hui is used to cooking spicy home-style dishes.
I'm actually a little worried that the bland dishes won't taste good.
Spicy home-style dishes can use spiciness and seasonings to mask the shortcomings of the ingredients themselves.
But light dishes are different.
It is very particular about the selection of materials.
It must be fresh.
If you use a sea bass that has been frozen for a long time to make steamed sea bass, it's no wonder it tastes fishy.
In addition, light dishes use less seasoning, which puts more emphasis on the chef's skill with the spoon.
A slight slip of the hand could ruin the whole dish.
I'm not worried about this last bit of sunshine.
Having just acquired the skill of seasoning, he now knows exactly how much seasoning to use in a dish, down to the milligram.
Of these three dishes, except for the winter melon and meatball soup, Yu Hui was making the other two for the first time.
It would be a lie to say I wasn't nervous.
But there's no other way now, we can only bite the bullet and go for it.
He believed that the insight he had gained a few days ago would definitely work!
Yesterday, Pan Tiezhu's maternal grandmother brought a sea bass, which Yu Hui kept in a bucket.
I originally planned to try making steamed sea bass this afternoon.
If it tastes good, then prepare more sea bass and recommend it to customers.
Now that it's hot in summer, many customers don't have a good appetite, so it's suitable to eat something light.
Yu Hui never expected that the sea bass would be sold before it even had a chance to be tasted...
Right now.
He could only rely on the steps he remembered and do them one by one.
Fortunately, he would spend about half an hour studying that cookbook every day after closing up shop.
I vaguely remember the steps for steaming sea bass.
Yu Hui took a lively bass out of the bucket and slapped it hard with the side of the knife.
The bass died instantly, spitting out bubbles.
He moved swiftly, slicing open the fish's belly, making two cuts with the knife, cutting off the large bones along the spine, and then using the sharp tip of the knife to slice the flesh.
The sea bass was lying down after the cuts were made.
Yu Hui made a few more cuts on the surface of the sea bass to help it absorb the flavors and also to reduce cooking time.
He followed the steps from memory, laying out ginger slices, scallion segments, and other ingredients before starting to steam.
It's best not to add cooking wine to fresh sea bass.
Although cooking wine is used to remove fishy smells, it can also prevent the freshness of the sea bass from coming out, making the dish less flavorful.
Salt causes sea bass to lose moisture, making the fish meat fibers coarse.
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