Baozi Xishi's Struggle

Chapter 396 The restaurant has a new signature dish, the assorted casserole is now on sale

If you want to boil it over high heat, open the stove door, stir the fire, add some charcoal, and it will quickly become hot again.

It is very convenient to use for making casserole dishes.

The movable stove that originally placed the heat-insulating steamer in front of the small kitchen was also removed.

A large table was added and combined with the original one.

In the morning, the two tables are still used to sell buns.

After breakfast, rows of wooden trays and bamboo baskets are placed on the table, filled with all kinds of fresh meat and vegetable ingredients.

Write the prices on small bamboo signs and hang them on the sides of plates and baskets to make it easier for diners to choose.

In this way, I took advantage of the free time after lunch and worked for two whole days.

All the utensils are ready and the new stove is almost done.

Fengnian Restaurant’s signature winter dish – the self-selected assorted casserole – is now on sale.

After breakfast that day, the shop began preparing for the assorted casserole for lunch.

The broth has always been boiled, and now because he wants to make a mixed casserole, Shen Yu has specially adjusted the recipe.

Add less spices and more green onions and ginger, and the broth cooked with large bones and chicken racks will be the color of milk and have a fresh and fragrant aroma.

After the soup is boiled in a separate large soup pot, it is carried to the stove in the shop's small kitchen to keep it warm.

When guests order a mixed casserole, they can simply scoop it into the casserole with a large spoon.

There were five or six meat dishes prepared, including crispy pork, fried spare ribs, fried chicken nuggets, fried fish nuggets, and meatballs.

Fried tofu, gluten, five-spice bean curd skin, and a plate of twenty or so greasy tiger-skin eggs were also prepared.

There is no way to deal with vegetables, there are only two common ones: radish and cabbage.

The meals consisted of white flour buns and rice, which had a very light taste, but were a perfect match for the rich, mixed casserole.

Several kinds of pickles were prepared, including pickled sauerkraut, Chinese mustard greens, and spiced dried radish.

Cut it into small pieces and mix it with balsamic vinegar and sesame oil, then put it in a small ceramic bowl.

When diners come to eat, they are served a plate of salty, fragrant and refreshing vegetables, which makes up for the lack of vegetables in winter.

Shen Yu felt extremely regretful when he thought of the pepper seedlings that he had bought at a high price and which, despite Jiang's meticulous care, only survived for ten days or so before withering.

I am looking forward to the winter passing quickly. When the spring gets warmer, I can ask my uncle to try to plant some chili peppers.

When summer comes, you can eat real peppers.

Just as we were getting ready, customers arrived.

This was a customer who came from the county town to do some shopping. He had eaten in the restaurant several times before.

I was in a hurry to do some shopping this morning and didn't have time to eat breakfast.

Now all the purchased goods are ready.

After finishing my work, I stood on the street, braving the bone-chilling north wind, and realized how cold and hungry I was.

Unable to wait for lunch, I rushed to the Fengnian restaurant I often go to.

After entering the restaurant, he found that it was different from the last time he came.

Standing in front of the table, looking at the half-finished dishes filled to the brim, I was a little confused, but I could smell the aroma of hot soup in the shop that I had never smelled before.

The guest touched his rumbling stomach and was about to ask something.

Zheng Sanniang came forward to greet him, and in a few words, introduced the way to eat the mixed casserole according to what Shen Yu had taught her.

When the guest heard this, he smiled and said, "This is a good idea. Even the picky eaters won't be afraid anymore."

He stood in front of the table and ordered crispy pork, meatballs, fried gluten, two tiger skin eggs, and a serving of cabbage.

Today is the first day of selling the assorted casserole, and Shen Yu is personally in charge of the cooking in the small kitchen.

She listened to Zheng Sanniang's announcement of the dishes, added the broth quickly, and sat down at the small stove.

Put the food ordered by the guests into the casserole one by one, put the fast-cooking cabbage on top, and cover the pot.

Zheng Sanniang first served the guests a small bowl of steaming sweet soy milk so that they could drink it to warm themselves up.

Then he brought over a plate of complimentary pickles.

At this moment, the guest's stomach was empty and he was feeling cold.

Holding a small bowl of hot soy milk in my hand and sitting in the warm shop, I felt completely relaxed.

While sipping the hot soy milk in the bowl, he stared eagerly at the covered casserole that was beginning to steam on the stove, wishing it would boil and be brought to him in an instant.

Because the broth was already hot, in less than a cup of tea, the assorted casserole with crispy pork and meatballs was already boiling.

Shen Yu opened the lid of the pot and saw that the cabbage leaves on the top had become translucent.

He put on a pair of heat-insulating cotton gloves that Zheng Sanniang had hurriedly sewn for him, took the casserole down and placed it on the tray.

She added some balsamic vinegar, sesame oil, and a handful of chopped garlic before asking Zheng Sanniang to bring it over.

The mixed casserole was served on the table, but there were no spoons or chopsticks.

When the guest saw Zheng Sanniang turning around to leave, he hurriedly stopped her and said, "Madam, you must have been too busy and forgot to bring me a spoon and chopsticks. Hurry and bring me a pair."

Zheng Sanniang smiled and said, "Please wait a moment, my dear guest. I have not forgotten. However, this clay pot has just been taken off the stove and is still boiling. You cannot eat it directly from it."

As he said this, he went to get a small bowl and a large soup spoon, as well as a soup spoon and bamboo chopsticks.

He then took another steamed bun from the steamer and brought them over, saying, "Enjoy your meal, sir. Use a large soup spoon to scoop it into a small bowl, and it won't be so hot."

The guests then understood why the casserole and bowls were served separately.

This delay will indeed make things better.

If the dishes and chopsticks are served together, some impatient guests may eat directly from the casserole and burn their mouths.

The guest thanked him and then began to enjoy the steaming hot food in front of him.

The crispy pork is covered with a thin layer of fried dough, which has been stewed in the broth in the casserole until it is soft and smooth.

The crispy meat inside is tender, fresh and soft because it is wrapped in dough when fried and then stewed in broth.

The meatballs are very salty and fragrant, and you can occasionally taste finely chopped green onions and ginger inside. Chewing them together with the plump and tender meatballs has an indescribable freshness and fragrance.

The fried gluten has absorbed the broth from the soup. It is chewy and smooth when you take a bite, and it tastes even better than meat.

The tiger skin egg has a crispy skin, tender egg white and soft yolk. It is extremely satisfying to take a bite.

Finally, add a handful of sweet cabbage leaves.

Take a bite of the white flour bun with pickles.

Take a sip of the broth that is the color of milk and has a fresh and fragrant aroma.

The guest held the steamed bun in one hand and the bamboo chopsticks in the other, and gobbled the food up ravenously.

At the end of the meal, he even poured the last mouthful of soup in the casserole into a small bowl and drank it. Only then did he put down his bowl and chopsticks with sweat all over his forehead and a look of satisfaction on his face.

He glanced around and saw that no one was paying attention to him.

He stood up without caring about his image at all, loosened the belt of his cotton robe which was a bit tight at the moment, and then sat down again comfortably.