Food: The school sells fried rice, I just want to make money

Why so many people tonight? It feels more than double as much as yesterday!

It was busy until half past nine at night, when all the ingredients prepared in the store were exhausted, and the students who were blocking the outside clamoring to buy raw fried buns and skinned egg lean porridge were finally sent away.

Li Chengzhan was so tired that both legs trembled, he moved to the chair next to him, sat down on his butt, panting hard, and the expression on his face was still a little unbelievable

“Just this meal at night, we sold at least about three hundred cages of buns, and there was not even a drop left in the three pots of skinned egg lean porridge!

Those steamers are even worse, repeatedly subjected to high-temperature steam in a short period of time, I estimate ah, this life is at least more than half shorter than other ones!

“That’s so many people tonight.

Lin Yu also exhaled a long breath, halfway through tonight’s business, he saw that there were too many people outside, so he asked Ma Junyang to help in front, and when he used up all the remaining dough in the back, he simply put himself on.

The reason for this is nothing more than to let more people eat raw fried buns and skinned egg lean porridge.

While moving his somewhat sore wrist to walk inside, he explained, “This year’s freshmen will start military training tomorrow, and if they can’t eat tonight, they won’t have a chance to eat again for at least half a month.” ”

“Oh, you don’t say I forgot.

Li Chengzhan suddenly realized, he saw Lin Yu open the refrigerator and move a cardboard box out of it, and suddenly he was a little curious, “Eh, old Lin, what are you doing?”

Lin Yu was still busy with himself, and without replying, he replied: “Make new dishes.”

“Are you going to make a new dish?”

Ma Junyang, who was sitting on the side without speaking, immediately jumped up when he heard this, came to Lin Yu’s side in a few steps, and looked down

“This is a pig’s trotter? What dishes are you going to make?

“Braised trotters?”

Li Chengzhan, who was one step slower, also came over at this time, and asked with excitement on his face, “Lao Lin, are you planning to make braised pig’s trotters?”

“Braised trotters?”

Lin Yu carried four pig’s trotters that had been cleaned up, and then stuffed the cardboard box back into the refrigerator and closed it, only then stood up, turned his head to look at Li Chengzhan, and said with a smile, why, this is eating buns too vegetarian in the past two days, and I want to eat meat?

Ma Junyang also laughed, and explained to Li Chengzhan and Cai Jiajia, who was standing on the side and listening curiously: “It is very troublesome to make braised pork trotters, and it is necessary to stew and stew.” Most importantly, braised pork trotters and firewood are the best taste. Moreover, this burning firewood is also exquisite…”

Li Chengzhan quickly interrupted him: “Don’t say it, don’t say it, just listen to you, I’m going to drool.” ”

Taking a sip of water, he stared at Lin Yu again and asked, “Then what are you going to do?”

Lin Yu looked at Li Chengzhan’s gluttonous appearance, and couldn’t help laughing: “Seeing that your saliva is about to come out, it’s too late to braised pig’s trotters, so I made braised pig’s trotters.” The four of us, let’s make four today, exactly one person and one brine trotter. ”

When Li Chengzhan heard this, he was overjoyed: “Okay, then I’ll go buy some beer!”

When I ran to the door of the store, I suddenly remembered something, and turned around and asked: Jiajia, do you drink beer like us or do you want to drink something else?

Cai Jiajia responded with a smile: “I want lemon tea!” Thank you, Senior Brother! ”

Li Chengzhan waved his hand grandly: “What’s polite?”

Turned around and ran out.

After Li Chengzhan left, Cai Jiajia saw that the pig’s trotters in Lin Yu’s hand seemed a little too big, and quickly said: “Boss, your pig’s trotters are too big, I can’t eat one alone, or you have to make one, then you can divide me a little!” ”

Lin Yu glanced back at her and said with a smile: “It’s okay, don’t you still want to pack your girlfriend?” If you can’t finish eating, set aside a portion for her to bring back. ”

Cai Jiajia didn’t expect Lin Yu to be so intimate.

I didn’t think of Meiqi just now, the boss actually remembered….

Sure enough, he is a foodie!

Lin Yu saw that it was not too early, so he had to start doing it quickly.

Fortunately, when preparing dinner, the pork cob bones and tenderloin were already cleaned.

The pig’s trotters were also all soaked in a large stainless steel basin, and the blood was gone.

Otherwise, it will take some time to deal with these.

Although the fresh marinade is far less mellow and rich than the old soup, and the new marinade is generally used every other day, so that the taste will be better.

But tonight is just a tasting stage for everyone, so let’s try to do it first.

Cut the cleaned small onion and galangal into thick slices, and tie the green onions together with the whisker roots into knots for later use.

Distribute star anise, cinnamon, fragrant leaves, cumin, licorice, peppercorns, grass fruits, cloves, sand kernels, grass cardamom and other spices and Chinese medicinal ingredients in proportion.

Put it in a gauze bag and tie your pocket tightly, then put it in boiling water and cook for 10 minutes, then remove it for later.

Chop the cleaned pork cob bones, tenderloin, Jinhua ham and old hen into small pieces.

Bring to a boil in boiling water over high heat, skimming off the foam.

Pour water into a stainless steel bucket and put in the pork stick bones, tenderloin, Jinhua ham, old hen, dried scallops, and a small heat pot.

Cut into thick slices of small onions, galangal and knotted green onions, pour in salad oil that is 60% hot, and fry over low heat for 5 minutes.

Pour out the fragrant salad oil and set aside.

This process seemed to be busy, but in fact it didn’t take much time, and Ma Junyang had been standing on the side and staring attentively.

Lin Yu didn’t care, what he was doing now was known to ordinary chefs, and there was really no need to hide.

As for the real need to keep secret, the recipe of the brine package, that is, the ratio of ingredients such as spices and Chinese medicinal materials, this part of Lin Yu has long been processed in advance.

It’s not that Lin Yu is stingy and deliberately doesn’t let people know the formula, but the formula provided by the system, and the effect is too amazing.

One day leaked, if the other party is a decent gentleman, at most, it is used to open a store, if it is obtained by someone with an improper mind, no one knows how much consequences it will cause.

After another moment, Lin Yu fished out the stick bones and the old hen, skimmed the oil slick in the scald, and left the fresh soup for later.

Remove the previously boiled pork cob bones, tenderloin, Jinhua ham, old hen and dried scallops.

After sifting the original soup, put it back into a stainless steel barrel, add a spiced Chinese medicine packet, and continue to boil over low heat.

Pour in Guangzhou rice wine, Hua Diao wine, rock sugar, light soy sauce, soy sauce, fish sauce, dark soy sauce, oyster sauce, monosodium glutamate, chicken essence, salt and other seasonings, and cook over low heat.

Then pour in the fragrant salad oil.

The aroma of the marinade spreads.

After soaking for a while, the color of the pig’s trotters is white, but it still has a slight yellow, which is the color of the pigskin itself.

Boil the cleaned trotters to remove the foam of fishy water.

Fry slightly in the hot oil again.

Sprinkle the seasoned sauce into the pot and simmer for a while, wait for the trotters to color, then put some freshly made marinade into the stainless steel pot and put the trotters in.

To make the taste of pig’s trotters more fragrant.

Lin Yu stir-fried some green onions, ginger and garlic on the heat again, and sprinkled them all into the marinade pot and boiled….

When he saw this, Ma Junyang, who had been standing on the side and watching, couldn’t bear it anymore, and asked: “You, you are so fragrant with this brine, how do you make it?”

“Huh?”

Lin Yu glanced back at him with some surprise, then reacted, and said with a smile, this is an ancestral secret recipe… Do not leak. ”

Having said that, Ma Junyang was naturally sensible and did not ask any more.

People say that it is an ancestral secret recipe, and if they ask again, they seem to be too ignorant.

Even if you continue to ask, there will be no answer.

However, at this moment, Ma Junyang also understood why the soup dumplings and skinned egg lean porridge made by Lin Yu were so delicious, and they were probably related to this.

The only thing that is a little puzzled is that the general marinade can not be used every other day?

And why are some halogen shops called century-old brands.

It is because of the aging marinade.

Why is Lin Yu’s marinade just boiled and can be used, and it is so fragrant.

This is simply unscientific!

But before he could figure it out, Lin Yu’s brine trotters were already baked!

The burgundy trotters are clear in color, like rubies, and look very beautiful.

It’s a ghost!

As soon as Lin Yu finished this brine pig’s trotter, Ma Junyang couldn’t help but step forward and look at it carefully.

The burgundy trotters are clear in color, like rubies, and look very beautiful.

It’s a ghost!