stjorthotic Chapter 92 Full of Flavor
Chapter 92 Full of Flavor
With each bite, you first taste the subtle aroma of caramelized egg, followed by the savory flavor of the minced meat. Under the rich savory sauce, this braised sandwich offers a truly complex and delicious flavor.
"It's delicious! This must be quite complicated to make, right?" Chef Liu said, taking a break to chat with Lu Yuan while eating heartily.
Lu Yuan replied, "Yes, the meat filling has to be wrapped in egg skin, and the meat and egg can't separate while frying. We'll be launching loose-packed deep-fried sandwiches soon, so remember to buy some for your family to try during holidays, Master Liu!"
While chewing, Mr. Liu gave a thumbs-up, and only spoke slowly after swallowing the food in his mouth:
"From now on, I'll have to avoid your Luwangtan Village. Those few coins in my pocket will be swindled away by that little Lu boss sooner or later!"
Lu Yuan retorted indignantly, "How can this be considered a hoax? You've successfully connected the people of the Northwest and the Northeast through delicious food!"
"I'll buy it!" Mr. Liu immediately raised his hands in surrender: "When you open for business, I'll take 10 jin (5 catties)!"
Lu Yuan nodded in satisfaction.
Other customers at other tables who were hesitating about what to order also ordered a braised pork sandwich after hearing Lu Yuan and Chef Liu's conversation.
After all, Chef Liu's eating manners were simply too delicious. The slatted plate was placed on top of the rice, with a slight sauce, making it very appetizing.
Next on the table was a dish of braised water chestnuts with gluten.
Looking at the dish, Chef Liu exclaimed, "Oh! Isn't this zucchini?"
The different names for vegetables in different regions are actually the easiest source of disagreement between two outsiders.
Everyone believes that the way they've been called since childhood is the most authentic.
For example, water chestnuts are called zucchini in some places and cucumbers in others.
Garlic sprouts are even more exaggerated; in some places they are called garlic, in others green garlic, and in still others garlic shoots.
What drives northerners crazy is the question of what southerners mean by "green vegetables"—which vegetable exactly is "green vegetables"?
Are celery, spinach, and chives really considered leafy green vegetables?
Master Liu picked up a slice of water chestnut and gluten together and put it in his mouth. The gluten, soaked in the soup, was savory and rich, and very chewy.
The water bamboo shoots are blanched for a short time, which preserves their crisp texture.
This combination is perfect; one is crisp and refreshing, while the other is chewy on the outside and soft on the inside, creating a rich texture.
This is also a dish that goes well with rice; the broth mixed with rice will make half a bowl of rice disappear in just a few bites.
The stir-fried lamb took a long time to cook, so it was served last.
"Boss Lu, didn't you cook this yourself? It looks exactly the same!"
In terms of appearance, Lu Yuan did require Aunt Gui Fen to maintain a consistent product quality.
After the stir-fried lamb was served, Chef Liu immediately shifted his focus.
Ultimately, it's this incredibly tender lamb that's truly satisfying.
Master Liu eagerly picked up a piece and put it in his mouth, chewing as he widened his eyes and hummed in agreement:
"Delicious! It's definitely 80% as good as yours, the taste is almost exactly the same! Boss Lu, you've trained a prodigy?"
Hearing what Master Liu said, Lu Yuan immediately felt relieved.
His biggest concern was whether people would approve of the stir-fried lamb dish.
Although Aunt Guifen strictly followed his instructions regarding seasoning and preparation.
However, everyone's control over the heat is different, so the final product will also be somewhat different.
As the two were talking, the front hall was already full of guests.
Lu Yuan leaned against the kitchen doorway, watching the three aunts' actions with satisfaction.
After all, they had spent half their lives working in the kitchen, so they were methodical and not flustered at all.
The cashier at Uncle Lu's desk is Xiaowen's sister-in-law.
She is very thin and small, with big eyes, and has a very outgoing personality. She always smiles when talking to customers.
A group of guests, clearly speaking with southern accents, wanted to order some non-spicy dishes, and Sister-in-law Xiaowen immediately recommended:
"How about some stir-fried lamb with scallions? Our lamb is delicious, and the scallions are the sweet kind, not spicy at all."
The customer was just about to ask if the scallions were spicy when he got the answer he wanted, so he nodded and said, "One serving, please!"
Sister-in-law Xiaowen continued, "The braised egg puffs aren't spicy either. They contain bok choy and glass noodles. The egg puffs are made with a special ingredient made from eggs and flour; it's a local specialty. Would you like to try some?"
The customer now fully trusted Sister-in-law Xiaowen and nodded in agreement, saying, "One of these too."
Sister-in-law Xiaowen pointed to another dish and said, "We'd also like some meatball soup with hamburger skewers. It's not spicy at all and tastes very refreshing. It'll be just right for the three of you!"
"No problem, young lady, we'll do it your way!" The customer smiled and returned to her seat.
Lu Yuan listened attentively without interrupting, and was very satisfied with Xiaowen's performance.
This is something he emphasized during previous training sessions: the specific dishes ordered should be based on the guests' needs.
Also, don't encourage guests to order too much. The portions of these two home-style dishes are quite generous, so just make sure they eat just enough and don't waste any.
After ordering, Xiaowen glanced nervously at Lu Yuan, who simply smiled and gave her a thumbs up.
Then Xiaowen's sister-in-law breathed a sigh of relief and ran to the kitchen to hand in the order.
The non-spicy dishes for this table of guests were quickly served as well. The stir-fried lamb with scallions is a dish that requires precise control of the heat and is ready in just a few minutes.
For stir-fried lamb with scallions, choose the small three-fork or upper sirloin meat from the hind leg of the lamb. This part of the meat has a good balance of fat and lean meat, with few tendons and membranes, making it very suitable for stir-frying.
To make this dish tender and easy to chew, be sure to slice the meat into thin slices about 1.5 millimeters thick.
The term "cutting beef or mutton across the grain" means finding the grain of the meat and then cutting it across the grain.
This breaks down the tough fibers that are difficult to chew, making the meat tender and easy to eat without getting stuck in your teeth.
When stir-frying, it's important to do it all in one go, using high heat throughout.
Heat oil in a wok, sauté the aromatics first, then add the mutton.
Lamb cooks very quickly, so it's important to season it promptly.
The key to seasoning is a swirl of vinegar around the edge of the pan, which instantly brings out the complex aromas.
Finally, add the scallions, stir-fry a few times until the scallions are slightly cooked, then drizzle with a little cooking oil and serve.
When it's done cooking, the scallions are still heating from the outside in, continuously releasing their sweet and savory flavor.
When it's served, the plate is steaming with a rich aroma, smelling incredibly tempting – this is what's known as "wok hei" (the smoky, pungent smell of a hot wok).
Sister Lu, Uncle Lu, and Grandpa Lu all have flush toilets installed in their courtyards.
The guests at this table had just gone to the restroom to freshen up, and before they even had a chance to sit down, the dishes were served.
"That's way too fast!"
The guests were quite surprised; if they knew the term "pre-made food," they would definitely ask if it was pre-made.
However, the rich wok aroma and tempting appearance immediately negate this conclusion.
The three guests at the table picked up pieces of mutton with scallions and put them in their mouths.
Then their eyes lit up: "Wow, this mutton has absolutely no gamey smell; instead, it has a sweet and fresh taste!"
"Yes, yes, yes! When that young lady was introducing the lamb, I didn't really want to order it, but I felt a little embarrassed to say no."
"What kind of garbage were we eating before? This is real mutton!"
They had barely finished one bite when the waiter brought three more bowls of rice to the table.
The guest picked up the rice bowl, placed a piece of rice on it with his chopsticks, and shoveled it into his mouth along with the mutton and scallions, letting the broth soak into the rice.
The guest chewed heartily, nodding emphatically, and finally swallowed. Immediately afterward, he pointed to the mutton and said to his companion:
"Try it! This broth is absolutely amazing with rice!"