1984: Starting from a bankrupt Sichuan restaurant

Chapter 39 The Perfect Braised Beef Intestines
Rice was cooking in a small pot, and the fish was being marinated. Zhou Yan first took out the braised beef shank, beef tongue, and beef intestines that the old lady had prepared.

A well-braised beef shank

A well-braised beef tongue

A perfectly braised beef intestine dish.

Looking at the evaluation that popped up in the system's eyes, Zhou Yan realized that the beef shank and beef tongue were well braised, which was a good result from the system.

The braised beef intestines that received perfect reviews must have been the old lady's specialty.

They were freshly caught and had a bright red color, looking quite tempting.

"Slice the beef shank and tongue thinly. Cut the beef intestines and heat them up with a spoonful of braising liquid later. They taste even better when they're hot." The old lady sat beside her, directing the operation, afraid that Zhou Yan would cause trouble and ruin her old braising liquid.

“Okay.” Zhou Yan replied and began slicing the beef shank.

The cleaver made a soft tapping sound as it lightly touched the cutting board. With one slice, the beef tendons and lean meat intertwined in the cross-section, forming a fine marble pattern, with veins like jade embellishments.

Braised beef shank doesn't need to be extremely thin; a slight thickness makes it taste better. The braising sauce perfectly soaks into the beef, giving it a bright color and making it look quite tempting.

The ox tongue was different. Zhou Yan slowed down his movements a bit, and the ox tongue fell one slice at a time, as thin as paper, and each slice was almost the same thickness.

Slice and plate the beef and beef tongue, served with a dry dipping sauce and a small dish of thinly sliced ​​garlic – this is the standard accompaniment to beef and beef tongue.

The old lady watched from the side and nodded slightly, a smile appearing on her lips.

This kid's knife skills have improved quite a bit since the Lunar New Year.

The beef intestines were cut diagonally into sections, arranged on a plate, and the old lady poured a spoonful of braising sauce over them.

Zhou Yan started making crucian carp with agastache. She made it once yesterday, and today she is making it even more skillfully.

The old lady didn't say anything, she just stood there watching.

She loves eating fish and is also very good at cooking it.

Whether it's braised, boiled, or dry-fried, it can be made quite well.

Although Zhou Yan had studied cooking for two and a half years, she could only serve as a kitchen helper before, and Zhou Yan was the one who cooked during holidays.

But Zhou Yan's demeanor today surprised her.

His knife skills have improved significantly; it's clear he's put in a lot of hard work.

The beef tongue was sliced ​​so well, even thinner than hers, and the length and thickness were basically the same.

Don't underestimate this point. The way a dish is presented on a plate determines its appearance. Whether a dish can command a high price depends heavily on its appearance.

I fried the fish without rushing, flipped it over, took it out of the pan, plated it, and the skin didn't even break.

He also brought his own pickled peppers, cowpeas, and perilla leaves. He stir-fried the ingredients in the pot for a couple of seconds, and the aroma immediately came out.

"Hmm, your sauce is fragrant, sour and spicy, with a unique flavor," the old lady commented.

Once the water boiled, Zhou Yan gently slipped the fish into the pot and simmered it over low heat, saying with a smile, "I haven't put this dish on the menu yet, so I'd like you to give me your feedback first."

"This flavor is just right, it can't be bad." The old lady was quite approving.

First, take the fish out of the pot, then add the mint, reduce the broth in the pot, and pour it over the fish. The broth is as red and bright as agate, with chopped pickled peppers, ginger, cowpeas, and mint, creating a collision of multiple colors.

"Oh my, this sauce looks so beautiful, and it smells so good! It seems like I've made the braised crucian carp with mint for you correctly." The old lady's eyes lit up as she exclaimed in admiration.

"The ribs are ready too. Please put two plates of braised dishes on the table first, and call Uncle and Momo to come and eat. I'll bring the fish later. I'll heat up the beef intestines, and then we can start eating," Zhou Yan said with a smile.

"Okay." The old lady carried two plates out of the kitchen.

Zhou Yan lifted the lid of another pot. The broth from the braised pork ribs had almost reduced. With a scoop of the spatula, the meat, coated in amber sauce, trembled slightly. The aroma wafted out with the steam, so enticing it made one feel dizzy.

After washing the pot, pour in the beef intestines and braising liquid. Once the broth boils, immediately remove it from the pot. This is hot braised beef intestines.

"Come on, let me serve the dishes." Zhou Weiguo walked in, picked up the plate of crucian carp with mint from the stove, and turned to leave.

He used only one hand and had a slight limp, but the plate didn't wobble at all, and not a drop of soup spilled.

Zhou Yan brought out braised pork intestines and a pot of rice. The old lady had already poured herself a bottle of wine, the same one he had bought that morning. She looked at him and asked with a smile, "Would you like some?"

"Grandma, I don't drink alcohol." Zhou Yan shook his head; he didn't like it.

"Grandma, is the wine delicious?" Zhou Momo asked the old lady with longing eyes.

"It's spicy; babies shouldn't drink it," the old lady shook her head.

Zhou Momo immediately lost interest after hearing this and instead focused her attention on the plate of beef, swallowing hard.

"Can you reach the beef? If you can't, I'll shred it for you," the old lady asked with a smile.

"I can reach it..." Zhou Momo picked up her chopsticks, but could only reach the edge of the plate.

"Here, take this over to you. You like braised beef, and it's not spicy." The old lady reached out and moved the plate of braised beef to Zhou Momo's side.

"Thank you, Grandma," Zhou Momo said, immediately picking up a piece of braised beef from the plate and putting it in her mouth. She happily wiggled her little legs, then picked up another piece, eating with great relish.

"Zhou Yan cooked crucian carp with mint and braised pork ribs today. They look delicious." Zhou Weiguo looked at the two dishes in the middle, picked up his chopsticks and took a piece of pork rib first.

The ribs were coated in an amber-red sauce, and the meat trembled slightly when picked up. The rich aroma of meat was irresistible, and I couldn't help but take a bite first.

No, it can't be called biting; it's just a gentle nibble, and the meat comes off the bone.

The lean meat is tender yet not dry, with a fine texture that bursts in your mouth. The cartilage is stewed until it's soft and chewy, with a slightly bouncy texture that's absolutely wonderful. This bite is a real treat.

Delicious! These ribs are really fragrant!

Zhou Weiguo shoveled down two mouthfuls of rice and then slurped up the remaining half of the pork rib.

The old lady took a small sip of wine, raised her eyebrows slightly, and then picked up her chopsticks to take a piece of fish.

The fish meat with skin is soaked in broth. When you take a bite, the spicy, numbing, and savory flavors all come together, with the flavor of patchouli standing out and blending the many flavors into a refreshing and delicious taste.

The fish skin was fried until crispy and fragrant, while the fish meat remained tender, coated in a thick broth that created a wonderfully delicious flavor on the palate. The use of patchouli (a type of herb) wasn't unusual; the old lady would occasionally add it when cooking fish.

But Zhou Yan's crucian carp with mint today was much better than hers.

The cooking time and seasoning are both excellent.

After putting down her chopsticks and taking another sip of wine, the old lady finally spoke, "This fish is cooked well; it's presentable enough for a restaurant to serve guests."

"Okay, with you saying that, I'll put this dish on the menu tomorrow," Zhou Yan said with a smile, picking up a piece of beef, dipping it in the dry dish, and putting it in his mouth.

The lean meat is tender yet firm, the tendons are soft and flavorful, and the meat is soaked in the old braising sauce. It has a delicate chewiness, and the aroma slowly unfolds as you chew.

good to eat!

The cooking time must be just right; if it's too soft and mushy, it will lose its texture, and if it's not cooked long enough, the tendons and membranes will be too tough to chew.

He then tasted a piece of beef tongue.

Thinly sliced ​​beef tongue has a tender texture with a slight chewiness. It's soft but not mushy, and soaked in the braising sauce, making it incredibly flavorful. Adding a slice of garlic and coating it with dried chili powder elevates the flavor to another level.

This old-fashioned braising sauce is amazing! The spiciness isn't overpowering, but it's incredibly flavorful and has a slightly sweet aftertaste. It's suitable for all ages.

The system's requirements were indeed extremely high; even this level of braised beef and braised beef tongue only received a "good" rating.

Zhou Yan's gaze fell on the beef intestines that the system had rated as perfect.

I reheated it in the pot, and the braised beef intestines were still steaming hot.

Pick up a piece, it trembles slightly, the folds are soaked with braising liquid, the reddish-brown color shines with an oily sheen, only old braising liquid can braise such tempting beef intestines.

Braised pork intestines are Zhou Yan's favorite, but he rarely gets to eat beef intestines, as they are not usually sold in braised food shops.

With one bite, the soft and chewy beef intestines are cut open by your teeth, and the warm braising sauce bursts in your mouth, creating a smooth and delicate sensation. The taste is absolutely wonderful!

The spicy and savory flavors explode on the tongue, while the aroma of the braising sauce lingers between the teeth—one bite is truly unforgettable.

Up here!

I couldn't resist taking another piece; I just couldn't stop.

Beef intestines must be eaten while they're hot. Once they cool down, the fat solidifies and the outer skin dries out, and they become a completely different thing.

Zhou Yan ate several pieces in a row and ate half a bowl of rice. He couldn't help but exclaim, "This hot braised beef intestine is really delicious!"

No wonder it was rated as perfect by the system.

If you learn how to make this braised dish, your business will definitely thrive!

Zhou Yan looked at the old lady with more respect; she was a master of braised food!
The old lady was very satisfied with the crucian carp with agastache. She ate almost the whole fish, drank two ounces of wine, and also ate two bowls of rice.

"Zhou Ming is getting married next week. I wonder if the banquet arrangements are all done yet?" The old lady asked, putting down her chopsticks.

"Third Brother said everything is arranged. We'll just ask the same banquet chef that Zhou Laoqi's son hired to host the feast, and we'll do it to the same standard," Zhou Weiguo replied.

After a moment's thought, Zhou Yan remembered this matter. Zhou Ming was his third uncle's second son, four years older than him. Invitations had been sent out last month, and judging by the time, the banquet was to be held next Sunday.

As his brother, he would definitely help with the wedding procession, and he would also get to enjoy a banquet at the baba (outer courtyard), which he was somewhat looking forward to.

Zhou Yan cleaned up the dishes, but the old lady wouldn't let him wash them and told him to come out and chat with his uncle.

Zhou Weiguo sat under the persimmon tree, staring blankly into the distance.

After finishing her meal, Zhou Momo went next door to play house with other girls her age.

Zhou Yan sat down next to him.

"How's business at the restaurant lately?" Zhou Weiguo turned to look at him, a smile on his face.

Zhou Yan was a little dazed. Some scenes in his memory gradually became clear. When that eighteen-year-old boy joined the army with high spirits and wearing a big red flower, how many girls on Suji Street cried their eyes out.

In my memory, he was even more handsome than him.

"What are you thinking about?" Zhou Weiguo asked with a smile.

"Business is alright. Right now we're selling noodles and soup pots, and next we plan to sell stir-fries and braised dishes. We're starting to make money now," Zhou Yan replied with a smile.

"That's good." Zhou Weiguo nodded, somewhat relieved. "That little kid from back then can now stand on his own."

"Uncle, what about you? What are your plans for the future?" Zhou Yan asked.

"I'm doing fine now. I can grow some vegetables myself, and I have no problem making a living," Zhou Weiguo said with a carefree smile.

After being discharged from the army, my uncle refused the organization's offer of resettlement and chose to return to the village to farm.

He said he didn't want to be a burden on the country, but Zhou Yan didn't think so. This was the country he had risked his life to protect. He was just being given a decent job so that he could use his abilities. How could that be a burden?
“I heard from my father that my uncle’s resettlement eligibility has been reserved.” Zhou Yan looked at him seriously: “Aren’t you really considering working for a state-owned enterprise or a township government?”

"Looking like this, I'd only cause trouble for others if I went in. What could I possibly do?" Zhou Weiguo shook his head self-deprecatingly.

The wind blew through his empty sleeves, and a look of bewilderment crossed his face.

"No! Are those people sitting in offices really more capable and competent than you?" Zhou Yan shook his head and said seriously, "You are a combat hero who has been on the battlefield, killed the enemy, and earned a first-class merit!"

“They are far superior in courage, ability, and willpower.”

"Moreover, in those places, there is absolutely no work harder than weeding or farming with one hand, and you can do it very well."

"Your new battlefield could be serving the people in the town government or serving the workers in the factory, not wasting your life in that small vegetable patch."

Zhou Weiguo stared blankly at Zhou Yan, his eyes gradually brightening as if a corner of an eggshell had been cracked open. He murmured to himself, "Yes, to serve the people..."

Inside the door, the old lady smiled with her head down, but her eyes were red.

……

　Long chapter! Requesting monthly votes!
　　
　
(End of this chapter)