Food: You have to eat to pay off debts?

The next day, when Jiang Yan opened his eyes, he felt a sense of relaxation that he had not seen for a long time.

Sure enough, recruiting people was the right thing to do. With help, he was not so tired and his sleep quality was much better at night.

When I woke up a few days ago, my body was still very heavy and I didn't feel as relaxed as I do now.

And I went to bed early and woke up early, it was only 7:43.

It was still early, so Jiang Yan was not in a hurry to get up. He lay on the bed and signed in first.

【Ding - sign in to get the recipe: soup stock! 】

Hey, it’s not a recipe.

It turns out that when you sign in, you will get a random recipe, which may not necessarily be a dish, but may also be another recipe.

He knew that stock was a commonly used auxiliary ingredient in cooking.

Jiang Yan has also read many recipes during this time, and they basically have the steps of adding stock. Often there is a sentence after this sentence, which says that it can be done without stock and plain water.

After learning about the soup recipe, Jiang Yan realized that this ingredient was more important than he thought.

The so-called"broth" is to inject the essence of umami flavor into dishes.

For example, according to the recipe, adding one or two spoonfuls of green vegetables can enhance their freshness, and it can also be used as a base when making stews.

When making cold seafood, never use water to boil the seafood, because the freshness will be lost. If you add a little bit of stock to boil the seafood, it will be more delicious. The stock after blanching the seafood can also be used to make seafood-flavored noodle soup, etc. Basically, it is impossible to cook without the stock.

Seeing this, Jiang Yan was very confused, what were the dishes he cooked before?

He couldn't figure it out, so he stopped thinking about it. Anyway, as long as the food tasted delicious and he could make money.

Now that there is more stock, the dishes taste better, which is also a good thing.

After briefly washing up, Jiang Yan ordered today's ingredients and set off to the store.

I got up early today and got to the store early, only half past eight.

The ingredients arrived right after.

It's not yet time for Xiaobai and Lixia to go to work.

Jiang Yan worked on his own first, moving the ingredients back to the kitchen in several trips.

All fresh snakeheaded fish are kept in the water tank.

At this point, Jiang Yan is very grateful that he likes to raise fish. He installed a wall of water tanks on the side of the kitchen, which makes it easier for him to raise fish. Otherwise, there are so many snakeheaded fish, and if he wants to eat them alive and kill them immediately, breeding them will be a problem.

In the remaining time, follow the cooking order and marinate the duck first.

Rub the fried Sichuan peppercorns and salt on the inside and outside of the duck body and marinate it for an hour or two. During this time, you can try out the soup stock recipe you just got.

Making stock is different from cooking soup.

It requires old hens, pig bones, beef bones, onions, celery and other ingredients to be cooked in a stainless steel barrel.

The meat brings flavor to the stock.

Bones provide concentration.

Vegetables add sweetness.

Other ingredients such as garlic, tomatoes, herbs, and peppers can contribute flavor and add depth to the stock.

The bones in the system are not expensive. Compared with other ingredients, Jiang Yan doesn't feel bad buying them. He is also curious about whether the dishes will taste better after the broth is boiled and used for cooking.

First blanch the bones in water and remove any floating scum and foam.

Then they were all thrown into the pot and boiled.

The temperature of the meat and bones should be high enough, but the soup should not be boiled until it obviously boils. It should be around 82°C and should be cooked for several hours.

You need to control the heat appropriately, and the water surface should look calm, but the temperature of the pot should still be hot when you touch it with your hands.

Leave the vegetables and herbs in for the last hour.

The stock is simmering.

Jiang Yan once again had his hands free to make chicken soup and feast on the gold and silver hoof.

When Li Xia came to work, as soon as he entered the kitchen, he saw that all four stoves were working.

"Boss, are you here so early?"

Although he went to work at ten o'clock, Li Xia had been in the kitchen and knew that it would not be possible to prepare food at ten o'clock when the business opened at eleven o'clock, so he arrived a little after nine o'clock. That's it. Unexpectedly, the boss came earlier than him, and the food was ready All stewed in advance

"Well, I got up early today and had nothing to do at home, so I started cooking."

These dishes are time-consuming. You don't have to be busy all the time. Just leave it to the time when you are ready. You are not busy during the period.

Li Xia is also a light-hearted person. When he saw that his boss started working so early, he put down his backpack, put on his chef uniform and started. Cleaning. He also cleaned when he got off work, but he had a mysophobia, so he had to wipe the kitchen before work.

Jiang Yan was happy to see the results.

Who doesn't love cleanliness?

He even went out specially for a while, Make room for Li Xia.

After a while, An Feibai also came over.

Seeing that Jiang Yan and Li Xia had already arrived, his face suddenly became filled with shame.

"Sorry, boss, I'm late."

Jiang Yan has been with An Feibai for a few days, and he has a pretty good understanding of his temperament. He also sees An Feibai's flattering personality, lacks self-confidence, and likes to do everything for himself. He intends to give An Feibai a break. Goodbye.

This kind of character is easy to suffer. Not to mention, if you encounter unreasonable customers, you will be easily bullied.

"It's not time to go to work and you arrived early, so there's nothing to be sorry for."

Jiang Yan smiled and patted him on the shoulder, asking him not to do this next time.

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