God-given peasant wife's good fortune

Chapter 220 Wait and See Attitude
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Two days before the shed was set up, Su Kefang went back to Fengguo Village and brought his sister-in-law, Shuisheng, Zhuzi and his son to the county seat.

When Su Kefang returned to the village a few days ago, he had persuaded Mrs. Jia. Mrs. Jia also wanted to provide better support for her man, so she quickly agreed to her sister-in-law's proposal.

By the time they returned to the county seat, Dongxing Street Food Street had already become popular before it even opened.

In the past two days, people in the county have been talking about the snack street on Dongxing street. Even the weather forecast newspaper issued by the newspaper factory mentioned this snack street, and there are also the range of stalls in the snack street, such as fish Pill stand, skewer stand, etc.

Because the printing technique here is still the most primitive, there is no way to print the color list, otherwise Su Kefang would like to print all the snacks sold by every stall in the snack street on the newspaper.

It is also because most people in the county are literate, otherwise this snack street would not be popular.

But she couldn't print the color list, so she thought of another way to tell the diners the scope of each stall's business.

Su Kefang asked Xiang Zirun to keep five booths, one for his sister-in-law, one for Shui Sheng's family, and the other three for spare.

The snack street was scheduled to open in five days. Su Kefang asked Shuisheng and his son to temporarily live in Fu Liang and Fan Dazhi's small courtyard, and let them rent a place to live after the business stabilized.

Zhuzi's daughter-in-law Xiu'er is about to give birth, otherwise Shuisheng's daughter-in-law will come to help.

Shuisheng's family helped Su Kefang a lot in the past, and now that Zhu is about to become a father, the family needs a lot of money, so if they can help, Su Kefang will naturally not hesitate to lend a helping hand.

"Fang'er, there are only a few days left. Is it difficult to make fish balls? Can we learn it?" Shui Sheng asked worriedly.

Shui Sheng was very happy that Fang'er was willing to help them and let them open a fish ball stall, but he was afraid that Fang'er's brand would be ruined.

"Uncle Shuisheng, it's not difficult to make fish balls. You and Zhuzi can definitely learn it. If you can't, I'll teach you how to do it. Don't be too impatient." Su Kefang reassured.

The most important thing to make barbecue skewers is the ingredients. Su Kefang has prepared the ingredients for his sister-in-law for the time being, and the rest will be fine.

There is only one sister-in-law in her family, Su Kefang plans to ask Ma Lian to help at the stall first, and then hire a wife after her sister-in-law's business stabilizes.

Jia's grilled skewers include grilled leeks, potato sticks, tofu skewers, pork slices, chicken tenders, fish balls, etc., while Shuisheng's fish ball stalls only make fish ball soup noodles and fish ball soup noodles, which are relatively pure.

"Uncle Shuisheng, Zhuzi, the most important thing when cooking fish balls is white radish. Before the fish balls are put into the pot, two white radishes should be shredded and boiled in a pot of radish water. Use this radish to cook fish balls. White radish The sweetness of the fish balls penetrates into the fish balls, and the taste is the most delicious." After teaching the father and son to make fish balls, Su Kefang told them the last crucial step.

"But Fang'er, this white radish is not available all year round. If there is no white radish in the season, wouldn't this fish ball be sold?" Shui Sheng asked worriedly.

"Uncle Shuisheng, you don't have to worry about this. Now many places sell vegetables that are out of season. Anyway, the price of white radish is not expensive. I will get you some back then." Su Kefang said casually, in her space There are countless white radishes, and it is no problem to provide a few for their family every day.

After hearing Su Kefang's words, Shuisheng and his son settled down and followed her to learn how to make fish balls.

Shui Sheng and his son also cook some simple dishes on weekdays, and they are also very diligent in learning how to make fish balls. Apart from a little effort in learning to get the fish skin and bones, they quickly learned how to make fish balls.

When the father and son tasted the fish balls they learned to make, they couldn't help being surprised and delighted and said: "Fang'er, these fish balls are really as fresh as you said, and they don't smell fishy at all. I don't think they eat fish." People might like it too.”

After tasting the fish balls they made, the two people who had no confidence at first became full of confidence.

Su Kefang just smiled and said nothing.

In her previous life, when she and her master slept in the wild, it was impossible for her to bring ginger or other seasonings to remove the fishy smell. Once, she found that the fish cooked in white radish soup was very delicious. She wrote down this method and improved it. .

Dongxing Snack Street is in full swing, but many people are holding a wait-and-see attitude. Only two days before the opening, eight stalls are rented out. Excluding the five stalls left by Su Kefang, there are still seven stalls that have not been rented. Go out, if there are too many stalls empty on the opening day, it will disappoint the guests.

After discussing with Xiang Zirun, the two decided to let ginkgo and yam each stand on top of a booth, and wait for the rest to see if anyone is interested in selling them after the opening.

Gingko and Yam's stalls make deep-fried dough sticks, and one person makes sweets.

With the opening of two more stalls, the whole snack street will look more decent.

Because the snack street on Dongxing Street opened at night, there was no one to help with ginkgo and yam, so they started preparing the ingredients on the morning of the opening day.

At noon that day, Xu Siyi found Nantong Courtyard with her maid.

"Sister Siyi, why are you here?" Seeing that her expression was not very good, Su Kefang hurriedly went up to her and took her by the arm.

"If you don't come to see me, I have to come by myself?" Xu Siyi complained.

"Sister Siyi, am I not busy? I'm planning to see you after I'm done." Su Kefang helped her into the living room and said with a smile.

She knew that Xu Siyi's pregnancy was not good, so she seldom went out.

"When you finish your work, there will be no stalls in the snack street." Xu Siyi looked dissatisfied.

Su Kefang was taken aback, and asked tentatively, "Sister Siyi, don't you want to rent my stall in the snack street?"

Xu Siyi glanced at her, pretended to be angry and asked, "You don't want to rent it to me?"

"Sister Siyi wants to rent, of course I can't wait for it!" Su Kefang laughed, but what should be said is: "But Sister Siyi, to tell you the truth, there are still several stalls in my snack street for rent." If you don't go out, don't you worry that my snack street won't last?"

Xu Siyi glanced at her and asked, "Have you ever done any business that lost money?"

Su Kefang thought for a while, then laughed: "Not yet."

"That's it!" Xu Siyi said confidently: "If others don't believe you, it means they have no vision. When this snack street is built, those who are hesitant will regret it!"

Xu Siyi asked for two booths at once, and Su Kefang readily gave them to her, and also waived the rent for three months. The scope of business was within Su Kefang's request.

This snack street is a cooperation between Su Kefang and the government, but the government only collects money and takes care of some things that Su Kefang is inconvenient to come forward for. In fact, it is up to Su Kefang to decide on renting these things.

Jia was very nervous on the opening day of the snack street. Early in the morning, he cleaned the leeks Su Kefang got out of the space and the ingredients bought from the street, strung them with bamboo sticks, and moved them to the restaurant before evening. I went up to my booth.

(End of this chapter)