My daily life of cooking food in Tokyo

Chapter 59 Preparation
Although the business of Longli Izakaya today is not as hot as yesterday.

But the passenger flow is not bad, most of the time, most of the seats in the store are occupied.

After Aritani Chuanmi and this newcomer joined, today's work is much easier than yesterday.

Although Miwa Tanigawa is only a high school student, as she said, she is strong, willing to learn and do, and quickly adapted to her new identity.

Another advantage of having one more person is that it is convenient to ask for leave.

The people's hands are too tight. If someone asks for leave, Ryuki Izakaya will be paralyzed.

Therefore, Liu Minghui is also willing to spend more money to make it easier for everyone, and at the same time to ensure that the operation of the Longli Izakaya will not go wrong.

Wiping the sweat off his forehead, Liu Minghui picked up a piece of salmon and began to slice it.

In no time, a bowl of salmon fillets is ready.

Evenly spread in the bowl, layer upon layer, like a blooming flower.

For things like sashimi, the main thing to eat is the freshness of an ingredient.

The final product depends mainly on the quality of the ingredients.

On the contrary, sword skills only need to pass the test.

If he was a little busy, Liu Minghui would leave it to Joichi Moriyama.

This time, I also took a break from my busy schedule to prepare extra meals for rhubarb.

It can be seen that it is not full.

The sukiyaki that was originally intended to be reserved for it was also cut off by Mihe Tanikawa, and Liu Minghui could only give it a small stove.

After thinking about it, Liu Minghui took another bowl and filled it with some rice.

Mix it with kombu broth a little bit, and get together one dish and one soup.

The reason to separate is because high temperature will destroy the most tender taste of sashimi.

Soon, one dish and one meal were placed in front of Rhubarb.

Smelling the aroma of food, it opened its eyes.

Dogs have a very keen sense of smell and can tell who is coming.

Liu Minghui patted Rhubarb's dog's head and said with a smile, "I'm not full."

"Here's an extra meal for you."

Dahuang barked twice, as if in response to Liu Minghui's words.

Then bowed his head and ate dinner.

It would never refuse feeding from Liu Minghui.

After feeding rhubarb, Liu Minghui got busy again.

Today can only be regarded as a warm-up match. When the truth show is broadcast on Thursday, the business of Longli Izakaya will definitely usher in a second climax.
-
Time passed quickly, and it was twelve o'clock soon.

The number of guests in the Dragon Carp Izakaya also became scarce.

Most of these office workers need to catch the last subway to go home.

Therefore, there is basically no situation of staying in the izakaya.

Miwa Tanigawa came to the kitchen, and said with some embarrassment:
"Boss Liu, I'm sorry."

"As agreed, it's time for me to go home."

Liu Minghui stopped cleaning the kitchen utensils, looked up at Mihe Tanigawa, and said, "Yes."

"be careful on the road."

With Liu Minghui's consent, Miwa Tanigawa also breathed a sigh of relief.

In RB, overtime culture prevails.

After getting Liu Minghui's consent, she was completely at ease.

With a happy expression on his face, he took off his work clothes in front of Liu Minghui.

The dark blue work clothes set off her fair skin.

He is also more capable, not at all like a high school student.

As the work clothes were changed, she returned to her student appearance when she first arrived.

After bowing to Liu Minghui to express his gratitude, Miwa Tanigawa planned to leave.

"Wait a minute." Liu Minghui said, "It's clearly written in the recruitment announcement, and there is a bag of Zhidou as a welfare."

"You take it back."

After speaking, Liu Minghui handed over a bag of Zhidou to Miwa Tanigawa.

Didn't you tell yourself to go back to work overtime?Tanigawa Miwa breathed a sigh of relief, took the bag of Zhidou,
As for the so-called employee benefits, she naturally remembered.

It's just that she didn't pay attention to it at all.

Just beans.

Could it be that someone would come to work here just for the employee benefits of a bag of zhi beans?
With this thought, she quickly disappeared into the Ryuki Izakaya.

Seeing this, Liu Minghui shook his head, thinking, a girl, especially a high school student, is really bold.

Wandering alone in the street in the middle of the night, are you really not afraid of encountering a drunkard who is delirious?

However, this is someone else's private matter, and it is not easy for Liu Minghui to intervene.

All he knew was that he had one more employee.

At 12:30, the Longli Izakaya was basically cleaned up, and it was time to officially leave work.

Liu Minghui brought some ingredients, led rhubarb and went home.

The Dragon Carp Izakaya was originally his own property, and taking his own ingredients was not considered a pocket of his own.

As for the rhubarb thing.

According to indoor photon feedback, some customers did ask about rhubarb today.

However, most of them said they didn't care.

As long as there is no dog hair contaminating their cooking, they don't really care about these details.

Of course, there are also customers who care about it, so they can only choose another one.
-
The next day, Thursday.

Liu Minghui's biological clock made him wake up on time at eight o'clock in the morning.

Looking at Rhubarb who was still soundly asleep, Liu Minghui sighed, he really is not as good as a dog.

The dog is sleeping, but I have to get up and make breakfast.

With the sound of ping-pong-pong, soon, a bowl of simple fried rice with eggs came out of the pan.

Egg fried rice is simple and easy to make, and it is very suitable for breakfast.

As for pasta noodles?

If he wanted to do it, he needed to get up early in the morning and have a face-to-face meeting. Liu Minghui was not in the mood for a while.

Let's talk about it after we get tired of egg fried rice.

After hastily finishing his and Rhubarb's breakfast, Liu Minghui was ready to start today's practice.

However, unlike yesterday, he prepared something new.

When I opened the ingredients I packed yesterday, a bag of chestnuts was on the list.

This is also the chestnut that Liu Minghui specially asked the supplier to send.

What is it if there are stones but no chestnuts?
Stir-fried chestnuts in sugar are the best snacks of the season.

The chestnuts are soft, glutinous and sweet, with a slight burnt aroma, very delicious.

Even Liu Minghui was going to serve some noodles. At noon, he would make a stone cake.

It can be regarded as making the best use of the pot of stones in front of him.

After simply cleaning the chestnuts, sift them a little, and only choose chestnuts with full grains, no insects and no damage.

You have to be careful here.

Liu Minghui didn't want to experience this kind of feeling when he put the chestnut into his mouth full of anticipation, only to find that it was broken.

Clean it up, and then it's the opening.

The opening should not be too large or too small.

The depth is based on just piercing the chestnut skin to reach the chestnut flesh.

The length is about one or two centimeters.

Of course, those who don't know how can also use a special opening machine.

But in this way, it is easy to damage the chestnut and destroy the integrated taste of the chestnut.

It's a pity that Liu Minghui's knife skills are only at the entry level, and his control over chestnuts is average, so he can only basically avoid hurting chestnuts.

Of course, it is better than using a tool to open the mouth.

But in time, a big bag of chestnuts was finished by Liu Minghui.

Next, comes the most important frying process.

(End of this chapter)