At the divorce scene, Mr. Heba traveled to ancient times and was forced to raise a child for transfo

Chapter 75
After reading it, she was very satisfied. It was indeed a big restaurant. It had everything that a grocery store sells, and it also had things that a grocery store didn't.

But as she expected, Doubanjiang was not seen.

Chu Qingge took out a jar of her homemade bean paste from her basket, then picked up her sleeves, washed her hands, and picked up a piece of tofu.

"To be simple, this first dish starts with the simplest ingredients." She was going to make Mapo tofu, one of the classic dishes in Sichuan.

The recipe is simple and homely, but there is no bean paste here... and naturally there is no mapo tofu.

She washes the tender tofu and cuts it into small pieces, then pours rapeseed oil into the pot.

When the oil is hot, add ginger and garlic and stir-fry until fragrant, then add bean paste and stir-fry minced meat.

Ancient soy sauce did not have so much technology and hard work, but the taste was not bad at all and the sauce was full of flavor.

She adds a little diluted soy sauce, Sichuan peppercorns and a small amount of water and brings it to a boil. Finally, it is simmered until the flavor is absorbed. Then it is taken out of the pot and served on a plate, and sprinkled with chopped green onions.

A plate of spicy mapo tofu is ready.

"Boss Yu, everyone, would you like to try it?" Chu Qingge placed Mapo Tofu on the long serving table and asked Boss Yu and the people in the kitchen to try it.

As early as when she was making it, Yu Hongfu and others were greatly stimulated by the spicy and fresh taste.

As soon as the dish was good, he immediately tried it with his chef, and their eyes lit up.

Seeing this, Chu Qingge knew that he could make the second dish.

She still looks for it from Sichuan cuisine.

This is not only because she personally prefers Sichuan and Hunan cuisine, but also because Chenyang County is originally in the southwest, and local residents are all fans of Sichuan and Hunan cuisine.

"This dish is called fish-flavored shredded pork." Chu Qingge introduced it while making it, "Although this fish-flavored shredded pork is called fish-flavored, it does not contain fish.

It is stir-fried with pork tenderloin, black fungus, shredded carrots, green peppers and other ingredients..."

This is also a famous Sichuan dish, extremely homely.When Yu Hongfu and others tasted it, "Well, it's salty, spicy, sour, and fresh..." It can't be said to be a big dish, but it is definitely a dish that goes well with rice.

Seeing this, Chu Qingge started to prepare the third dish, "This dish is called boiled pork slices."

She washed the fresh pork tenderloin and cut it into thin slices, then added egg white, MSG, salt and light powder to marinate it, and then poured rapeseed oil into the pot.

After the oil is hot, naturally add the soul of Sichuan cuisine - bean paste.

Then add cabbage leaves, scallions, ginger, broth, soy sauce, pepper, and cooking wine and bring to a boil.

Add the meat slices, stew until cooked, put the meat slices into a soup basin, finally add chili peppers and Sichuan peppercorns, and pour hot oil in another pot.

In an instant, the smell of hot and spicy oil filled the entire kitchen.

You can smell it from afar.

At this time, some diners had already come to the hotel. After smelling the smell, they asked the waiter what kind of dish this was and why it was so fragrant.

The waiter reported the situation, and after Yu Hongfu tasted a piece of boiled pork slices, he boldly gave out the three dishes for the diners to taste.

The result is not difficult to predict. All the diners who tried it asked for these three dishes.

Even some of the regular customers they knew who didn't usually eat spicy food said they thought the dish was good and wanted to try it.

Yu Hongfu looked at Chu Qingge, the suspicion in his eyes had long disappeared, and the smile on his face also added a hint of flattery to the previous distant and polite manner.

Obviously, he hopes Chu Qingge can cook it for the guests.

Chu Qingge looked amused, "Boss Yu, since we are partners, I naturally have to teach the chef in the store."

(End of this chapter)