Chapter 129 - 107: A Day at the Restaurant
Chapter 129: Chapter 107: A Day at the Restaurant
The round eggplants were already prepped. Peeled and squeezed dry, their volume had shrunk by half. The pieces were all uniform in size; Youzhen and the others’ knife skills were becoming more and more impressive.
Ning He was very satisfied. She turned on the heat and warmed up the oil.
A mix of peanut and sesame oil, eight parts to two. She added two star anise pods, frying them until fragrant before scooping them out. Next went in the diced potatoes. After a few tosses, she added chopped scallions, dried chilies, and slices of ginger and garlic, stir-frying until the kitchen was filled with a rich aroma. Finally, she poured in a bowl of mashed scrambled eggs.
Eggplant that absorbed the flavor of meat was simply unbeatable. Since Ning He had no meat, she settled for the next best thing; lending it the flavor of egg would still achieve some of that savory depth.
Finally, it was time for the star of the dish: the diced eggplant.
As the eggplant cooked, she poured in a seasoned soy sauce, and the color and aroma instantly became tantalizing. Lastly, she added diced white button mushrooms and shiitake mushrooms as a substitute for MSG, followed by a bowl of the water used to soak the shiitakes. She continued to stir-fry and simmer, reducing the liquid until the sauce was as thick as if it had been made with a cornstarch slurry. Only then was it ready to be served.
Nearby, Youzhen and the others were making steamed buns, but the aroma captivated them. Their gazes followed Ning He’s movements, filled with both anticipation and admiration.
’How does Sister Ning know how to make so many different eggplant dishes?’
’And they taste even better than meat! We’ll definitely have to get several refills of this dish tonight!’
Next, Ning He quickly dealt with the problem child: kale.
The thing about this stuff was that it was healthy, but it tasted awful.
Even in a salad, many people couldn’t stand its texture.
Ning He took the eggs that Youzhen had prepared.
This was a batch of salted eggs and century eggs she had cured before. Only a few were left, so it was the perfect time to use them up.
Both types of eggs were mashed into a powder and fried in a pot until they bubbled. She poured in a liquid that was seventy percent boiling water and thirty percent spicy bone broth, then added some diced tofu. Once it came to a rolling boil, she poured the entire mixture over the blanched kale.
After blanching, the kale leaves’ texture transformed from tough and coarse to soft and smooth, yet they still retained some of their chewiness. The bitterness had faded significantly, leaving only a faint grassy fragrance and a subtle, sweet aftertaste. Paired with the incredibly savory broth, it was a truly refreshing surprise.
Finally, there was the zucchini, which they had in the largest quantity. The sliced pieces were roasted in the oven. The larger chunks were seasoned and stir-fried over high heat in a dry wok. The small-diced pieces were mixed with tomato sauce and black pepper, then baked au gratin with the last piece of cheese, emerging from the oven with a rich, creamy aroma.
Ning He had bought the cheese a few days ago at a high-end food shop in the First Ring, spending over five hundred original coins. To maintain the quality of her restaurant’s dishes, she was willing to spare no expense.
However, because of Gates’s blockade, she couldn’t get her hands on it often. Ning He was only willing to use it in emergencies.
Over on the other side, Youzhen’s Brussels sprouts finally came out of the oven. Drizzled with black vinegar and syrup, these little cabbages, which many found a bit bitter and smelly, were transformed, filling the room with their aroma.
The latest star item, a soy-protein version of braised mock chicken, had also finished marinating after several hours and was full of flavor.
A slice of the braised mock chicken, with its firm, meaty texture and complex layers of flavor, could be rolled up with shredded cucumber and pickled radish, or smeared with a layer of roasted chili sauce, then wrapped in a lettuce leaf. One bite was like a rainbow exploding in your mouth.
It was Leitel’s first time eating it, and he went back for refills at least seven or eight times.
It was a fan favorite, right up there with the fresh chili mock chicken cutlet.
The leftover milk was heated over a low flame. She sprinkled in some cornstarch, stirred it, and let it cool. Once cool, she cut it into small squares, creating a dessert: creamy milk pudding cubes.
As for the fried eggs, some were combined with the soy-protein rolls to make mini triple-combo burgers. Others were used to make a new braised noodle dish, seasoned in the style of stir-fried tomatoes and eggs. The rest were set aside for customers who liked their eggs runny.
The team bustled around the kitchen until four-thirty, finally finishing the twenty-some dishes for the day.
As soon as it turned five, Gates strolled in with a smirk. After tasting all the various dishes, he left with a dark expression on his face.
Ning He couldn’t be bothered with him and happily went about her work. The menu today was another great success, and most of the dishes sold out.
After the dinner service ended, everyone was in the kitchen doing the final cleanup when Youzhen’s sudden cry of alarm came from outside. They all immediately rushed out.
Youzhen pointed at a figure that had just flashed past the door, her face filled with panic:
"Someone’s stealing our leftovers!"