Chapter 312 Damn it, how can I be so lucky
Su Chen picked up two knives and started chopping meat.
The blade forms a 22.5° angle with the chopping board, which cuts out the rough edges of the meat, increasing the surface area to lock in the juice, while the blade almost becomes a shadow.
Just like making bun fillings, the minced meat cannot be too fine, it must have a bit of granularity so that it tastes satisfying and the臊子 made from it is fragrant.
Butler Ding was not idle while observing.
I diligently chopped ginger, smashed garlic, pounded chili peppers in a stone mortar, and also ground some Litsea cubeba, which the locals love to eat.
Gradually, the meat pieces on the chopping board became the size of pomegranate seeds, with fat and lean particles covered with oil.
When the iron pot started to smoke, Su Chen scooped up a spoonful of oil and poured it in with a sizzling sound.
Keep the heat at medium and add minced ginger, garlic, chili pepper and chopped Litsea cubeba to the pan.
After the oil is fully released, add the meat in three batches, leaving half a minute between each batch to prevent the oil temperature from dropping suddenly. Then stir the pan quickly to ensure that each piece of meat is evenly coated with oil.
The burnt aroma of chili peppers mixed with the spicy aroma of minced garlic exploded instantly, and the chandelier was covered with a layer of white mist.
It's almost time to season it.
Add some soy sauce to caramelize and enhance the color, sprinkle with five-spice powder, and drizzle with some rice vinegar to balance the greasiness.
Before removing from the heat, pour pepper oil to seal the oil, pour into a large bowl and let it stand to allow the flavors to blend again.
The aroma of the meat sauce was so strong that Butler Ding couldn't help but come over to do a quality inspection. The meat was chewy and not tough. The oily and bright red meat was wrapped with chili seeds. The aroma of citral from Litsea cubeba and the aroma of pork fat formed a three-dimensional taste matrix.
Very good, the quality inspection results are quite encouraging.
But we still need to conduct another random inspection!
Until Su Chen grabbed a handful of soaked northern Guangxi indica rice and spoke.
"Uncle Ding, it's almost time to grind the pulp."
Only then did Butler Ding wake up from his dream.
He quickly responded and secretly filled the empty space in the basin with the meat sauce with a spoon.
The washed indica rice is plump and feels soft after being soaked in water to absorb moisture.
Butler Ding put the soaked rice into the food processor and, following Su Chen's instructions, weighed the ratio of glutinous rice flour and mung bean starch, then poured in tapioca starch to make it tougher, and finally added some water.
After a few "buzzing" sounds, the white, delicate, smooth and flowing rice milk is ready in a short while.
The concentration also needs to be adjusted properly, otherwise the powder will not be chewy. Butler Ding added water and stirred it carefully.
It’s almost ready to steam.
Just find the flat steaming tray, dip the brush in some oil, gently wipe the bottom of the tray, scoop up two spoonfuls of rice slurry and pour it into the steaming tray, then shake your wrist gently to spread it evenly over the entire bottom of the tray.
As the steam rises, the rich aroma of rice comes through the gap in the lid.
Take out the steaming plate and let it air dry for a while, then use a scraper to scrape along the edge of the plate, and a complete piece of rice dough will be removed from the mold.
The cooked rice noodles are as crystal clear as jade. Apply some cooking oil to prevent them from sticking. Then steam the next piece until all the rice paste is stacked into a pile of rice noodles.
Butler Ding wiped the sweat from his forehead and asked for instructions while holding the kitchen knife.
"Mr. Su, should we cut three fingers wide or two?"
"Let's stick to the Cantonese tradition, 1.8 centimeters!"
Su Chen hadn't finished speaking.
The knife flashed, and with a few clicks, it cut into finger-wide vermicelli.
Butler Ding picked up one and sighed towards the light.
"Well, the light transmittance is acceptable, and the toughness is at least level 8.5."
He picked up three more vermicelli noodles and saw that they hung in the air for 10 seconds without breaking, and nodded with satisfaction.
"Tsk! This is what we call 'silver threads hanging on the wall'. The ones made by machines are just called rice noodles!"
In the final analysis, it’s just that I’m greedy.
Su Chen didn't expose it either.
He smiled, ran to the bucket of bone soup, stirred it twice, and added old ginger, peppercorns, and tangerine peel to remove the fishy smell and enhance the flavor of the soup.
It was half past five.
“Click—”
As usual, Master Kong from the stall next door pushed open the iron door of the funeral home's back kitchen.
Suddenly, the thermos in his hand fell to the ground with a bang.
The wolfberry and red date tea flowed into a small river on the ground, but he was completely unaware.
The pure aroma of rice, the meaty aroma of pork, and the aroma of chili peppers and Litsea cubeba were like a hook punch, making his crown buzz.
Holy crap!!!
Oh my god!
Master Kong's Adam's apple rolled wildly and his big belly rumbled like thunder.
This taste. This taste is even more tempting than the vermicelli stewed with the wild pigs that love to roam around in my hometown!
It smells so good!
soon.
A head wearing a chef's hat popped out from the fried rice stall and looked at Su Chen curiously.
"Dude, are you here just to make rice noodles?"
Su Chen nodded: "Yes, my name is Su Chen, hello."
"Haha, you're very polite, bro. Hello, hello. My name is Kong Rong."
Master Kong chuckled and introduced himself.
"Brother Kong, we don't usually have many customers eating in the morning, right? How much noodles should we make?"
After all, he was new here and was afraid of wasting if he made too much, so Su Chen asked Master Kong, whom he had just met, for advice.
"See that stainless steel box on the left? Just one box will do. Not many people order rice noodles, so we often can't even sell half a box."
"However, the rice noodles you made are really delicious, much better than Xiao Xu's."
Speaking of Xiao Xu, Master Kong's face suddenly showed a look of envy, jealousy, hatred, and a desire to share.
Even though he could see that Su Chen was busy with something, he was not interested at all.
Master Kong still insisted on explaining himself.
"Let me tell you, Xiao Xu was the one who was in charge of this rice noodle stall before you."
"That kid got some lucky break yesterday. He bought a drink and won a free five-day, six-night solo trip to the Maldives. He even took the day off to go."
“I thought that in a place like a funeral home restaurant, the rice noodle stall would have to be closed for two days before someone could find someone.”
"I didn't expect you to come, and you brought a kitchen helper with you. Is the salary here enough for the two of you to live on..."
Master Kong was still chattering to himself.
Su Chen, who was listening attentively, instantly grasped the key information in his words.
Cough cough cough!!!
What? Five days and six nights?
Did you win the lottery yesterday?
Free solo travel to Maldives?
Su Chen was suddenly choked by his own saliva.
I calculated silently and found that it just covered the time for my tasks this week.
Is there such a coincidence in the world?
It has to be said that Su Chen suspected that this was the work of the system, but he had no evidence.
Damn it, damn it! He hasn't even been to the Maldives!
"System! System! Tell me if this has anything to do with you!"
“Sizzle…sizzle…”
Okay, okay, pretending to be dead again!
If you don't say anything, it means you did it.
"Dude, do you think this guy is just lucky? Unlike us, we still have to work so hard here..."
Master Kong, who didn't win the prize, looked very unbalanced, because he had bought the same drink yesterday!
Why didn’t I win!
He now urgently wants to find a sense of recognition in front of Su Chen.
"...Yeah, I'm really lucky."
What else could Su Chen do but nod silently.
Lucky or unlucky, is it easy to say?
By the way, is it considered lucky that he was selected by the system?
…
(End of this chapter)
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