Food: The super chef just wants to set up a stall leisurely

Chapter 116 The sooner you complete the task, the greater the reward

After the two men moved their positions, a new batch of victims appeared in the rental house.

It's okay for those who are asleep, but if they drool on the pillow in their sleep, those who are still awake at this time will be in trouble.

I was scrolling through my phone, exhausted and wondering whether to go to sleep or not, when I was suddenly awakened by the smell of meat.

I don’t know what it is made of, but the smell makes me salivate. I don’t even want to check my phone. I just want to find something to fill my stomach!

Moreover, the fragrance is so overbearing that it goes straight into people’s noses and it is impossible to ignore it!

Who is so wicked that they hurt people who stay up late in the middle of the night? ? ?

Su Yuchen in the room also looked pitiful. "I clearly had a full meal last night, why do I feel so hungry now? Is this fragrance going to seduce me all night long?"

"Just this time, this is the first time we're making this pot of broth. From now on, this will be our old broth and can be used repeatedly. No need to bring it back so late like today." Zhao Xiaojing tried hard to block out the aroma of meat, and she was not very calm inside.

If she had known that the aroma was so lethal, she should have ordered the soup earlier, at least she wouldn't have to take it home late at night and be constantly harassed by the smell!

As they were talking, the two took turns to wash up, and waited until after one in the morning before Zhao Xiaojing took out the pig's feet and the marinade bag that had been simmered in the residual heat for an hour.

After taking them out, turn on the air conditioner and fan, and lower the temperature of the broth until it is no longer hot to the touch of the steel bucket. Then put the pig's feet back into the soup pot and soak them overnight.

The purpose of stewing for an hour at residual temperature is to improve the texture of the meat and make it more cooked. After the temperature drops, the pig's feet are immersed again. On the one hand, this is to prevent the high temperature that can be locked in the brine for several hours from making the pig's feet too soft and rotten, thus destroying its taste. On the other hand, it is to allow the pig's feet to fully absorb the flavor of the brine, so that the huge pig's feet are thoroughly flavored, and not fragrant on the outside but bland on the inside.

It was already three in the morning when everything was done. Su Yuchen had already fallen asleep unconscious. Zhao Xiaojing turned off the dim yellow light in the kitchen, turned off Su Yuchen's phone which was still playing a video, plugged in the charger, and then tiptoed to the bed.

The next day, Zhao Xiaojing woke up early again. Just as she opened her eyes, Su Yuchen's alarm clock rang.

The two washed their faces and continued to stand in the park. After that, they quickly ate, did some shopping, and pulled the big steel barrel back to the kitchen.

As soon as they came back, they both got busy. Su Yuchen washed and chopped all the chili peppers, garlic cloves, onions, ginger and coriander that they had bought, while Zhao Xiaojing prepared the spices and boiled the cooking oil on the side.

These are all for making the soul of pork trotter rice, chili sauce.

Although chili sauce is only used for seasoning and a spoonful is added at the end when the pork trotter rice is served, good chili sauce can enhance the flavor and relieve greasiness, and it also plays a key role in the taste of the whole pork trotter rice.

Although it is just a small spoonful, making chili sauce is not simple at all. The cooking oil alone contains more than a dozen seasonings such as green onions, coriander, onions, ginger slices, star anise, peppercorns, cinnamon, spices, dried chilies, white wine, etc.

Not to mention that the minced garlic and chili pepper have to be added in batches, the time must be controlled, and the heat must be adjusted three times.

It looks simple, but it won’t work just by adding them together mechanically; it requires experience and effort.

"Shuzi, please ride your bike and buy me five pounds of potatoes." As soon as the chili sauce was served, Zhao Xiaojing was stunned for a moment, then turned to Su Yuchen and said.

The system has assigned another task, and she just received it.

[Random task: Sell 30 portions of secret pork trotter rice at 500 yuan per portion. This task has no time limit. The sooner you complete the task, the richer the reward.]

As soon as Zhao Xiaojing saw the task, she quickly accepted it. If 500 copies were sold without a time limit, it would be completed sooner or later, which was equivalent to giving away the reward for free.

But according to Zhao Xiaojing's experience, free rewards are generally very casual, and rewards for tasks that require little effort are relatively mediocre.

But she was really tempted by the fact that the earlier she completed the task, the richer the reward would be. If the system said the reward would be rich, then the benefit must be good!

But this task was indeed a bit tricky. She had briefly inspected the side door and found that half of the dozen or so stalls were selling rice.

The cheapest item is fried rice, which is only 8 yuan. Slightly more expensive items are barbecue rice and duck leg rice, but the most expensive of those is only 18 yuan.

That place does business with students, so a meal at 30 yuan per serving is definitely not easy to sell, not to mention the difficulty of selling 500 meals quickly.

So Zhao Xiaojing thought about it and decided to increase the quantity and add an unlimited side dish.

Su Yuchen responded without asking any questions, and hurriedly rode out on his stall bike.

Zhao Xiaojing took out the sauerkraut she had bought in the morning, cut it into small cubes and started stir-frying it.

The pickled cabbage for the pork trotter rice must be sour and crispy enough. She walked around and chose the whole pickled mustard greens from the vegetable market.

First put all the sauerkraut into the pot and dry-fry for a while. After the water is dried up, take it out. Then put a little lard in the pot, add chopped ginger and garlic when the oil is hot, then add the sauerkraut and dried chilies and stir-fry until the attractive sour aroma comes out. Then add salt, a small amount of chicken essence and other seasonings.

By the time Zhao Xiaojing had fried all the sauerkraut, Su Yuchen had already returned with a bag of potatoes and started washing and peeling them.

Zhao Xiaojing also washed the pot and quickly cut the potatoes that Su Yuchen had washed into shreds.

Even though Su Yuchen had eaten it before and seen Zhao Xiaojing cook many times, he couldn't help but admire her every time he saw Zhao Xiaojing holding a kitchen knife and ruthlessly chopping a bunch of ingredients into very small pieces.

"Mirror, you are so cool. The thousands of dollars I spent on this knife skill are worth it."

Zhao Xiaojing heard it but didn't say anything. She just lowered her head and smiled, then continued to cut all the ingredients for the shredded potatoes in one go.

When Su Yuchen returned to Yangcheng, she was very surprised at the rapid improvement in Zhao Xiaojing's cooking skills. In her memory, it was only four or five months since she last saw Zhao Xiaojing. At that time, Zhao Xiaojing was still working for an unscrupulous boss and the only thing she could cook was delicious porridge.

Zhao Xiaojing said that the unscrupulous boss gave her a salary before he ran away, and she didn't want to repeat the old path of working for others and living on their conscience. She happened to be interested in cooking, so she used the salary to enroll in a chef class and studied for a while.

She also said that the cooking class was a quick one and didn't teach much, so her cooking skills were uneven, sometimes very skilled and sometimes completely clueless. It was only after she learned how to make fried skewers online that she began to understand it. Later, she joined the canteen and learned from the chef for a while before she got better.

Su Yuchen was deeply moved after hearing this, saying that Zhao Xiaojing was born to be a chef. Even if they were both learning to be chefs, others might not be able to have her understanding after learning. She only lived there for a few days, but she could feel that Zhao Xiaojing's cooking skills were improving every day.

Zhao Xiaojing felt a little embarrassed to be praised. How could she not improve? If she spent ten more minutes every day, she could practice 10 more hours in the virtual space than others...