My daily life of cooking food in Tokyo

Chapter 130: Brush Progress

After the communication was completed, Liu Minghui hung up the phone and said to Takimoto Miki naturally:
"Look, I said no problem."

"I'll give you the phone number of Lawyer Xiaosong, and you can contact him when the time comes.

"Just tell him about the truth-telling program team's affairs and let him help solve it."

Faced with Liu Minghui's self-confidence, Miki Takimoto really didn't want to hit him.

In her opinion, a lawyer with such a good service attitude must be a novice lawyer. How can he be so good?

Just don't know why?He thought the voice on the phone sounded familiar.

It's just that she couldn't remember it for a while, she simply didn't want to, and said with a smile:
"Then thank Boss Liu for his great help."

"I will try my best to hold the person in charge of Kamijou, so that he will not cancel the program "Into Life"."

Although she tried her best, Takimoto Miki felt that she was a soft-spoken person, and it probably wouldn't take much time.

This kind of case is very troublesome to deal with, and it will definitely not be solved in a short while.

After it was resolved, the program "Into Life" was so cold that there was nothing left.

Of course she would not speak out about this concern.

That would only add to Boss Liu's troubles.

Sometimes ignorance is also a kind of happiness.

As for Liu Minghui's one-month period, Miki Takimoto didn't believe it at all.

Unless there is a breakthrough in this matter, it will be impossible to kill Yudai Nishitani within a month.

Just as the two of them were thinking, Miki Takimoto's car stopped smoothly.

Liu Minghui looked up and found that he had arrived at the entrance of Longli Izakaya.

Immediately got out of the car with rhubarb and a barbecue plate.

After thinking about it, he said to Miki Takimoto:
"Miss Takimoto, Dragon Carp Izakaya is here, thank you for your help."

"It just so happens that it's time for dinner, why don't you come over and have a meal along the way?"

"Of course, since it's not business hours now and there are no ingredients in the store, I may only be able to serve you the simplest egg fried rice."

Egg fried rice?
Although this is an ordinary dish, but this is Boss Liu's fried rice with eggs, so it is definitely not ordinary.

Thinking of this, Takimoto Miki nodded in surprise and said:
"I really want to know what Boss Liu's egg fried rice tastes like."

"I just don't know whether to charge or not."

"If there is a fee, I can't afford it."

Thinking of this, Miki Takimoto felt a heartache.

The Yunlong fried shrimp back then was worth it though.

But the impulsive consumption of up to 100 million yen still greatly affected her quality of life.

Another 100 million yen impulsive spending, Takimoto Miki will probably go home to eat rubbish.

Liu Minghui said as a matter of course: "A charge? Of course there is a charge."

"But you've already paid for it in advance."

"The fare for driving me here should be regarded as the charge for egg fried rice at noon!"

In this case, the two of them don't owe each other anything, and Takimoto Miki doesn't have to feel any psychological burden.

Takimoto Miki naturally knew what Liu Minghui meant, nodded vigorously, and said:
"Then I must eat more to earn back my fare."

"However, you need to wait for me, I want to stop the car first."

In this way, the two of them made an appointment to eat fried rice with eggs at noon.

As for going home?

Anyway, he had already arrived at Longli Izakaya, so Liu Minghui didn't bother to go back.

You can have lunch here and take a short rest before starting work.

Just in time, the tonkotsu ramen that I want to eat for dinner still needs some time-consuming operations, but the timing is just right.

As for Takimoto Miki?

It's not a problem to drop in for a treat.

It just consumes a little more food.

After placing the rhubarb, Liu Minghui returned to the kitchen with the customized barbecue plate.

Originally, I just planned to make some fried rice to deal with it, but I didn't expect to meet Miki Takimoto by chance.

Then my ordinary elementary-level fried rice with eggs must be a bit unreliable.

This will only make his glorious image as a cooking master in Miki Takimoto plummet.

Thinking of this, Liu Minghui planned to work hard to complete the remaining eight points of progress.

In this case, he would be able to understand advanced fried rice techniques, and he would be able to barely live up to his glorious image in Takimoto Miki's heart.

Thinking of this, Liu Minghui began to close his eyes and meditate, conceiving ideas about fried rice.

The progress of a full eight o'clock is not so simple to solve.

First is the meal.

Because it is the rice that needs to be used to make egg fried rice immediately, it cannot be the same as when cooking rice normally.

The reason why overnight rice is used is to remove the excess water in the rice, so that the rice will not stick when frying, and the grains will become distinct.

Under normal circumstances, the ratio of rice to water for cooking rice is mostly 1:1.5 or 1:1.6.

Because the boiled rice is used to fry the egg fried rice directly, so the proportion of water should be lowered.

At the same time, wash as many times as possible to remove excess starch.

In this way, when frying egg-fried rice with freshly cooked rice, the rice will have distinct grains, which will not lose to overnight rice at all.

Of course, the deep frying that Liu Minghui once used is also a way to remove excess water from the rice.

However, since you have to cook the rice again, there is no need to make it so troublesome.

When cooking rice, you need to add salt, rice wine and cooking oil.

In this way, the rice can better lock the moisture in the rice grains when the moisture is reduced.

It can also make the surface of the rice grains more elastic, giving it a springy feel when eaten.

Edible oil can also make the rice grains less viscous and achieve a fluffy effect.

While cooking, Liu Minghui took out the pork bone soup that had been frozen yesterday and started to process it.

First, remove the excess grease on it.

Only in this way can the final tonkotsu soup be more refreshing.

For Liu Minghui, this was not a difficult matter.

There was a large piece of fat floating on the pork bone soup just taken out of the refrigerator, and Liu Minghui picked up the spoon and dropped it.

Soon, the fat was fished out by him.

Of course, there is no need to waste excess fat. This is the best lard, and there is absolutely no problem in cooking.

No other processing is needed, Liu Minghui directly puts the tonkotsu soup on the fire to reheat it.

While the tonkotsu soup is heating, process the chicken feet.

Remove the nails from the chicken feet and wash them well.

After the water boils, put the chicken feet into the pot and blanch.

The blanched chicken feet can remove the blood, and the soup is fresh and sweet.

The surface of chicken feet has lots of skin, tendons and large gelatin.

Adding to tonkotsu soup can make the tonkotsu soup more mellow and turn into a beautiful milky white color.

After the tonkotsu soup comes to a boil, add the prepared chicken feet and return to a boil over high heat.

Then turn to low heat and cook slowly.

Only with enough time can the deliciousness of chicken feet and tonkotsu soup blend.

Of course, in order to prevent excessive loss of water, a casserole is required for soup.

Otherwise, the soup will be dry while stewing, that is putting the cart before the horse.

Pork bone soup takes a long time to cook. Taking advantage of this time, Liu Minghui started to process some ingredients for fried rice.

(End of this chapter)