Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 312 Damn it, how can I be so lucky

Su Chen picked up two knives and started chopping the meat.

The blade forms an angle of 22.5° 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 an afterimage.

Just like making stuffing for steamed buns, the minced meat cannot be too finely divided, it must have a bit of granularity so that it will taste satisfying and the sauce made from it will be fragrant.

Butler Ding was not idle while observing.

I diligently chopped ginger, crushed 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 in oil.

When the iron pot started to emit green 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 stir-fry.

After the oil is fully released, add the meat in three batches, with a half-minute interval between each batch to prevent the oil temperature from dropping suddenly. Then quickly stir the pan 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 make it caramelize and enhance the color, sprinkle with five-spice powder, and drizzle with some rice vinegar to balance the greasiness.

Before serving, pour pepper oil to seal the oil, pour into a large bowl and let it sit to allow the flavors to blend again.

The meat sauce smelled so fragrant that Butler Ding couldn't help but come over to do a quality inspection. The meat was chewy and not hard. The oily and bright red meat was wrapped with chili seeds. The citral aroma of Litsea cubeba and the pork fat formed a three-dimensional taste matrix.

Very good, the quality inspection results are quite encouraging.

But we still have to check the samples again!
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 grains are plump, and after being soaked in water, they absorb moisture and feel soft to the touch.

Butler Ding put the soaked rice into a 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 paste 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 while stirring carefully.

It’s almost ready to steam.

Just find the flat steaming tray, dip the brush in some oil, lightly wipe the bottom of the tray, scoop up two spoonfuls of rice slurry and pour it into the steaming tray, then give a slight shake of your wrist to evenly spread the slurry all over the 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 come out of the mold.

The cooked rice noodles are as crystal clear as jade. Apply some vegetable oil to prevent them from sticking. Then steam the next piece until all the rice paste is folded 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, do you want to cut three fingers wide or two fingers wide?"

"Let's follow the Cantonese tradition, 1.8 centimeters!"

Su Chen's words hadn't yet fallen.

The knife flashed, and with a few clicks, it cut the vermicelli into finger-wide strips.

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 sticks and saw that they remained hanging in the air for 10 seconds without breaking, and nodded with satisfaction.

"Tsk! This is called 'silver thread hanging on the wall'. The ones made by machines can only be called rice noodles!"

After all, it's just that I'm greedy.

Su Chen didn't expose it either.

He smiled, ran to the bucket of bone soup, churned it a few times, 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 cup in his hand fell to the ground with a bang. The wolfberry and red date tea flowed into a stream on the ground, but he was unaware of it.

The pure aroma of rice, the meaty aroma of pork, and the fragrance of chili peppers and litsea cubeba were like a hook punch that made his crown buzz.

I rely on! ! !

I have a mother-in-law!

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 smiled and introduced himself.

"Brother Kong, we don't usually have many customers eating in the morning, how many 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 is enough. Not many people order rice noodles, so often half a box is not sold out."

"However, the rice noodles you made are really delicious, much better than those made by Xiao Xu."

Speaking of Xiao Xu, Master Kong's face suddenly showed a look of envy, jealousy, 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.

"Let me tell you, Xiao Xu was the one who was in charge of this rice noodle stall before you."

"I don't know where that kid got his bad luck. He bought a bottle of drink yesterday and won a free five-day, six-night solo trip to the Maldives. He took the day off and went on the trip."

“I thought that in a place like a funeral parlor 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 on to himself.

Su Chen, who was a careful listener, 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 in Maldives?
Su Chen was suddenly choked by his own saliva.

I silently calculated 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 has never been to the Maldives!
"System! System! Tell me if this has anything to do with you!"

"Zizzizi...zizizi..."

Okay, okay, pretending to be dead again!
If you don't say anything, it means you did it.

"Brother, do you think this guy is lucky? Unlike us, we still have to work hard here..."

Master Kong, who didn't win the prize, looked very unbalanced, because he clearly 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 lucky that he was selected by the system?

……

(End of this chapter)