Summary: My Calm Daily Life of Opening a Small Restaurant

　　In the past few days, he was actually thinking about wine.

　　The liquor in the shop is some ordinary beer and sake.

　　These wines are naturally insatiable for the growing number of customers from all over the world.

　　Finding a wine that will suit the tastes of most guests is not an easy task.

　　When he tasted the wine treasured in the treasury of King Gilgamesh, he was truly in awe of it.

　　That kind of wine, he believes that no matter who drinks it, he will be amazed.

　　If it can be used as the signature wine of the small shop, it is naturally perfect.

　　But Gilgamesh's rare brew is too limited.

　　Not to mention the amount.

　　Kasaka Yuto estimated that the arrogant king would not allow it either.

　　Now the cask of Mistress Rich's mead showed him the merits.

　　The wine that can be admired by both the Emperor and Alkoya is naturally delicious.

　　And the other party is a tavern, so the tavern will naturally not be short of wine.

　　His little shop doesn't use much wine either.

　　It is estimated that a bucket is enough for a small shop to drink for several days.

　　He made up his mind.

　　I'll talk to Mia about this later.

　　Next, move on to cooking!

　　He took out a large piece of tofu and meat, and the next dishes, although more troublesome, were quite delicious.

　　of.

　　Three shifts, a total of about [-] words.

　　Try a wave of more words tomorrow!

　　Next, continue to make up!

　　Alas, suddenly want to open a Warcraft fan...

　　The wild temptation of the queen...cough cough....

　　~~Heart~.

Chapter [-] What is a fan?

? (The first one! Please make your own decision~~)

　　The arrival of the five people from Mia in the front hall also made the shop a lot more lively.

　　Under the mead, the atmosphere was very lively for a while

　　In the back kitchen, Yuto Kasaka has already chopped the meat he just took out into shredded minced meat.

　　The tofu is also cut into pieces the size of a square but the shape of the palm

　　These tofu are laid flat on the chopping board, and each piece is moist and smooth

　　What he wants to do is 'fried pork with tofu'

　　This is not a simple dish

　　Yuto Kasaka used chopsticks to pick up a pinch of minced meat and put it on top of the tofu

　　The chopsticks are pushed flat a few times, and the minced meat is flat on the tofu.

　　Kasaka Yuto covered it with another piece of tofu

　　This is the meat

　　Following the same method, Yuto Kasaka has made a lot of 'tofu with meat'

　　These are placed on the table and look like small folded quilts

　　After finishing this, Yuto Kasaka put another pot of dry starch

　　Although the two pieces of tofu are sandwiched between the minced meat, there is still a huge gap on their sides.

　　These dry starches are used to seal these gaps

　　In this way, when frying in the pot, it will not happen to fall apart.

　　Yuto Kasaka sticks dry starch on his fingers

　　He is filling the edges of the tofu with starch like a craftsman tinkering

　　The expression is focused and serious, full of different charm

　　The sauce is prepared to enrich the flavour of the dish

　　The three eggs are beaten in order to wrap the tofu before it goes into the frying pan

　　Wrapping in this way will make the tofu more cohesive and less likely to fall apart.

　　Spoon a spoon of hot oil into the pan

　　Kasaka Yuto quickly moved his arm a few times and then poured out the oil again.

　　It's called a slip pan, it's a necessary step for frying

　　This will prevent things from sticking to the bottom of the pan when frying

　　There's still a little oil left in the pan

　　That's enough

　　When the oil temperature rose, Kasaka Yuto held the egg bowl 09 in one hand and rolled the tofu into the egg liquid with the other hand, and then gently placed the tofu in the pot.

　　scoff-dudu-

　　The instant dryness of the handover with the hot oil and the rapid expansion of the egg in the oil

　　These two sounds are the beautiful music that belongs to the kitchen at this moment.

　　The golden egg bubbling up, like a golden coat on the tofu

　　Kasaka Yuto keeps putting tofu in the pot

　　These tofu are gradually connected to each other

　　so it looks like a cake

　　It's just that the surface of this cake is uneven, with ups and downs

　　The gap between tofu and tofu is connected by eggs

　　Eggs swell with hot oil, tofu still maintains its own calm

　　In this way, there are high and low

　　The stove has already been replaced by a small fire

　　If not, the tofu would have been charred long ago

　　Driven by the wrist of Yuto Kasaka, he gently shook the whole pot

　　The tofu in the pot is also fluttering and rotating

　　When the time came, Yuto Kasaka poured the remaining egg liquid along the edge of the tofu.

　　The sound of chi la sounded, accompanied by the formation of a complete 'egg cake'

　　Eggs are wrapped with tofu in the middle and the tofu is covered with eggs

　　The two are like the harmony of a big circle over a small circle

　　Swah~ Swah~ Swah~

　　As Kazaka Yuto's wrist swayed, the 'egg cake' in the pot was constantly rubbing against the wall of the pot and making noise

　　Kasaka Yuto's eyes have been focused on the heat in the pot

　　Suddenly a moment

　　With a slight flick of his wrist, a beautiful tipping spoon directly flipped the 'egg cake' in the pot!

　　When this side is fried, Yuto Kasaka first fished out the tofu from the pot

　　Then I poured half a bowl of the sauce I just prepared into it.

　　The hot pot wall instantly makes this sauce boil

　　Then Kasaka Yuto put the tofu in again

　　In this dish, let the flavor of the sauce penetrate into the tofu and eggs

　　The small fire was slowly frying, and Yuto Kasaka poured the other half of the sauce on it again.

　　This time, he poured it directly on top of the tofu

　　On the golden exterior, the rich sauce seems to put a hazy and charming black veil on the golden coat of the tofu

　　Wait until the soup turns red and shiny, it's time to cook

　　Kasaka Yuto took a big plate

　　Then 'slip' the dish straight out of the pot

　　Tofu and eggs have been combined into a round cake

　　It looks like a whole, but in fact it is divided into different parts of the world.

　　The thick soup scatters sparkling light spots on the surface of the dishes

　　The color intertwined with red and golden has always been the color that evokes the most appetite

　　Kasaka Yuto slightly cut two pieces of shallots

　　Green chives are the best garnish!