Su Tao has selected some fixed dishes suitable for boxed lunches and steamed meals in advance. The seasonings and sauces needed for cooking are all exchanged by Su Tao from traditional recipes and prepared in advance. The chef only needs to add different special sauces when cooking or steaming.
Su Tao first showed the two chefs the steps of making the dishes one by one, explaining the key points as he went along.
The two chefs who cook lunch boxes learn quickly and can cook most of the dishes, with only occasional differences in the steps.
What makes them curious is that the steamer can also be used for cooking? Usually, they use the steamer to steam buns and dim sum, and have never used it to cook rice.
Su Tao explained the key points while demonstrating: the rice must be prepared well before making steamer rice. Put the rice in a large pot of boiling water and cook it until it is 70% cooked, then take it out and set aside.
Then, similar to the stir-fried dishes in the lunch box, stir-fry the steamed dishes until they are 70% cooked and set aside. Su Tao then takes out a steamer, lines it with a lotus leaf, fills the steamer with the 70% cooked rice, and tops it with the stir-fried half-cooked dishes. He then covers the steamer and steams for 15 minutes.
The two chefs watched and wrote down the key steps in their notebooks, asking questions from time to time.
As different dishes were continuously baked, the rich aroma wafted out. Many people around followed the aroma and asked, "Is your shop open yet?"
"They smell so good, how much are these?"
"What's in your small bamboo cage?" Many people asked curiously as they looked at the small bamboo cages stacked together.
Su Tao opened the lids of the steamers one by one, and the fragrance instantly filled his nose. The green and yellow lotus leaves in the steamers wrapped the crystal rice grains, which were covered with various dishes. The colorful colors impacted people's vision, and the rich aroma stimulated people's taste buds, making their throats constantly saliva.
Su Tao smiled and said, "This is called steamed rice. The rice is blended with the fragrance of lotus leaves, and then steamed with the dishes. The flavors of the dishes are fully integrated into the rice, making it fragrant and delicious."
Su Tao Yi demonstrated five types of steamed rice, including cured meat steamed rice, braised pork steamed rice, slippery chicken steamed rice, spare ribs steamed rice, and braised food steamed rice.
"How much is one? Can I buy one now?" The aroma stimulated some people and they could no longer hold back.
Su Tao smiled and waved his hand for everyone to be quiet before saying, "Everyone, please be patient. Our store hasn't officially opened yet. We're just getting ready today. We'll have a soft opening this weekend, and there will be promotions. I'd like to invite everyone to try these steamed rice for free. If it's delicious, please spread the word."
Su Tao placed the steamed rice in small bowls, one serving sufficing for several, and passed them out to passersby. Since the chef had already shown him how to make it, it would be a waste to keep the rice, so he decided to share it with the diners around him as a promotional tool.
The person who got the rice first in the crowd started eating and said intoxicatedly, "Wow~ It's so delicious. This pork rib rice is soft, sticky, salty and fragrant. The rice has completely absorbed the sauce from the pork ribs. It tastes delicious."
Someone on the other side shouted, "This braised pork rice is so delicious that it makes me want to cry..."
"It's so delicious, do you have any more?" Someone's bowl was empty in no time. Since it was a tasting, Su Tao ordered several bowls at a time, so the portion was small and he finished it in just a few bites.
"There's an event on the opening weekend, right? I must come and eat that day." Some people who were still not satisfied with the meal started shouting.
At first, Su Tao, not considering the crowd's appearance, demonstrated directly at the stove at the entrance of the restaurant. This time, Su Tao moved to the back kitchen to continue teaching the two chefs other dishes. After each lesson, he had the waiters bring the dishes to the front for people nearby and passersby to taste.
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