Chapter 43 Ruyi Dishes (1)

Author: Tang Yasong

Chapter 43 Ruyi Dishes (1)

Seeing this, Zhuang Ming didn't even bother to eat the food. He greeted Chu Yunmeng and let him handle the pheasant meat freely, then chased him outside the store.

Chu Yunmeng, who was in a false alarm, was angered by the last words of the jade-faced young man.

But she was still angry, so she had to do business as usual. She quickly ordered people to put the two new chicken dishes she made today for sale, which soon attracted people rushing to buy them.

It just so happened that these two dishes could be sold in multiple portions, which fed many diners at once.

Other diners who came later looked at it with greed and ordered one after another.

Chu Yunmeng didn't calm down at first, so she once again briefly explained the key points to Wu Gu, who had been watching her cooking process, and asked him to prepare first.

When my mood calmed down, I started to cook and cook again.

Because the glutinous rice chicken and sauce-roasted chicken can be sold in multiple portions, and one chicken can be sold for twenty or thirty portions, Chu Yunmeng did not set the price too high, each portion only cost fifty yuan.

Maybe it’s been too long since I’ve eaten chicken, or maybe it’s been too long since I’ve eaten such cheap chicken dishes. The diners coming and going in Yunmengju, eating and taking away, consumed four hundred servings of two dishes in one night.

By tomorrow, this amount may more than double. Chu Yunmeng thought to himself, so he told A Tian in advance what to do tomorrow and asked him to bring fifty chickens back from the chicken farm.

Now, through Aunt Xing's care, the original 100 chickens in the chicken farm have grown fat and strong, and many of them have already entered the bellies of diners.

And through fifty hens laying eggs and hatching chicks, the subsequent chickens and adult chickens are also following in a steady stream.

In addition, many chicken dishes happen to use young chickens, and now there is no need to worry about using live chickens; instead, there is some surplus, which can be fed back to the chicken market in Yingdu, and Chu Yunmeng has made a lot of gold cakes.

It seems that if you can find a quick way, you can make a lot of money in the breeding industry in this era.

With this thought in his mind, Chu Yunmeng began to think about the management of Yunmengju again.

She had long felt that Yunmengju's other dishes, except for the chicken dishes, were too thin, and she had long thought about developing more new ingredients, whether they were meat or vegetarian.

As for meat, she felt it was necessary to put more effort into duck and pork. As for vegetarians, it would still be one to two months before fresh vegetables such as ylang ylang ylang ylang lettuce and raspberry would be on the market, and she couldn't afford to wait.

Considering the long-term development of the restaurant, and also from the perspective of getting rich as soon as possible, she asked Ah Tian to purchase a hundred ducklings, piglets, female ducks, boars, and sows tomorrow.

There are natural forests and grasses on the side of Yunmeng Mountain. By raising them yourself, you should be able to reduce the cost of food ingredients.

After taking out one hundred and fifty gold to Ah Tian for tomorrow's purchase, Chu Yunmeng began to think about vegetarian dishes again.

Stimulated by the competition with Deyuelou, she had long realized that Yunmengju's dishes were meager, and wanted to take action.

Since the weather is unfavorable, let's use our knowledge from our previous life to solve this problem.

Not to mention other complicated dishes, at least she still knows how to make bean sprouts.

Bean sprouts, also called wishful vegetables, were first recorded in "Shen Nong's Materia Medica" and are called "soybean yellow rolls" and can be used for medicinal purposes.

During the Qianlong period of the Qing Dynasty, it was called Ruyi dish because it resembled Ruyi in appearance. It was a new ingredient recommended by the Imperial Ancestral Temple in December of the Qing Dynasty. This shows the deliciousness and importance of bean sprouts as a dish.

But Chu Yunmeng, who knew the history of later generations and tasted it himself, knew how delicious this seemingly inconspicuous bean sprout was when cooked.

Together with bamboo shoots and mushrooms, this is one of the three most delicious vegetarian ingredients!

In this cold and cold spring in early February, it would be very rare for people of this era to eat some sprouts made from beans instead of the fresh and tender germanium sprouts in March!

After thinking about it, Chu Yunmeng took action immediately.

She did not use black beans to make bean sprouts as recorded in the "Shen Nong's Materia Medica". Instead, she used soybeans and mung beans according to the memory of her previous life.

After all, in this day and age, regardless of the growing environment, soybeans with high yields are much cheaper than black beans. Since all that comes out are sprouts, it’s better to save some if you can.

As for mung beans, although they are more expensive than soybeans, who can make them produce mung sprouts and bring a different taste from yellow sprouts.

The former is softer and more delicious, while the latter is crisper and more refreshing.

What Chu Yunmeng wants is freshness and a different taste.

She did not plan to serve two dishes of sprouts in one day, but planned to serve mainly yellow sprouts for the first ten days and green sprouts for the next ten days.

For each kind of bean sprouts, she has to think of various ways to change them into various ways to bring out its deliciousness and make different dishes.

When twenty days pass, you will have two kinds of bean sprouts to choose from. Yunmengju’s dishes will be even richer, and will be in no way inferior to any big restaurant in Yingdu.

Two days before preparing to launch Ruyi Cai, Chu Yunmeng took two kilograms of soybeans early and soaked them in cold water for two nights.

During this period, after the soybeans swell, change the water twice, and then drain the water in the basin. Then prepare several more copper basins, leaving only enough beans in each copper basin to cover the bottom of the basin, and sprinkle them twice a day.

water and cover it with a lid. Wait until the buds grow and remove the bean shells.

On the first day when the soybean sprouts were prepared, Chu Yunmeng launched a menu called "Salted Ruyi Cai". They still used the method of salting sunflower sprouts. The only difference was that a little hot onion juice was added for seasoning.

This prevents the umami flavor of the bean sprouts from being overshadowed by the astringency in the salt, and maximizes the umami flavor.

As soon as the refreshing soybean sprouts were launched, they became the same best-selling dish as the bean sprouts. Everyone in the lobby praised the salted ruyi cauliflower as the best companion for the bean hoof pork.

On the next day, Chu Yunmeng launched "Stir-fried Ruyi Cai". Stir-fry over high heat to maximize the flavor of the bean sprouts, add a little salt and green onions for seasoning, and then remove from the pot.

It is also crispy and delicious, but due to the stimulation of fire, the umami flavor of the bean sprouts is brought out to the maximum extent.

"It's so fresh that it makes people's tongues melt!" The toothless Uncle Zhang praised in a concise and concise manner as always.

"Really, I have never tasted such delicious food!" Uncle Wei, who was inseparable from Uncle Zhang, also echoed with precious words.

Chu Yunmeng:......

Uncle Wei, can you enrich your vocabulary? If he were not an old diner, Chu Yunmeng would really want to roll his eyes at these two old men with poor vocabulary.

"If the bean hoof is the marrow of dragon liver and phoenix, with a mellow and fragrant aroma that fills the entire mouth, then this stir-fried Ruyi Cai is really a clear and refreshing nectar, which just washes away the greasy aroma of the bean hoof and allows the mouth to breathe more.

space. In this way, they really complement each other!"

The educated old man Luo continued to drop his book bag, but he got to the point.

Chu Yunmeng couldn't help but look at him again, and ordered Ah Tian to bring him an extra plate of chive egg pancakes, saying:

"Mr. Luo said it wonderfully. Yunmengju can only give you a plate of side dishes as a thank you for your confidant's words."

Because of Old Man Luo’s words and Yunmengju’s reaction, all the diners present suggested that “stir-fried Ruyi Cai is the best companion for bean hoof and pigeon”.

But on the third day, they were slapped in the face again.

After thinking about it, I posted today’s second update. I have to try my best to keep my word.

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Chapter completed!