The next day, at 1:00 pm.

Although Longli Izakaya is open until 8 o'clock, as the chef, Liu Minghui must not be able to arrive so late.

Under normal circumstances, since ingredients are required, the chef will choose to go to work at around three o'clock.

The same is true for the chef.

Therefore, the salary of these two positions is also the highest.

At Liu Minghui's request, Moriyama Joichi came to Longli Izakaya at one point.

Today is the first day of reopening, and you must be prepared.

Soon, the ingredients ordered by Liu Minghui were also delivered to the kitchen.

As the most oil-water purchaser, Liu Minghui will naturally hold it in his hands.

However, he didn't do it too well and chose to accept the material suppliers recommended by Shuita Li.

When there is not much difference in price, giving employees a little sweetness will help stabilize the morale of the army.

At the same time, as long as the food is consumed within an acceptable range, Liu Minghui did not intervene.

However, now I am making the decision. If the material supplier can no longer make some profits, I need to consider changing the material supplier.

Branch beans, a large number of branches beans.

This is the first ingredients that Liu Minghui needs to prepare.

Then there is curry cooking.

Unlike Kanto cooking, curry cooking takes longer to stew before it can taste delicious.

At the same time, the changes that occur after mixing various ingredients need to be considered, which will be more complicated.

This is a piece of cake for Liu Minghui, who has reached the intermediate level of curry cooking skills.

Then there is pretreatment of some fresh ingredients.

Simple pre-processing can greatly improve the speed of meal delivery.

Although it was the first time he became a chef, Liu Minghui was not unfamiliar at all.

He said to Moriyama Joichi: "Moriyama, go and wash all the branches and beans."

"The next one is a big project."

Moriyama asked in surprise: "Boss Liu, do you have to clean all the branches of beans?"

“Do we have any new dishes about Zhidou?”

He also thought that Liu Minghui planned to purchase ingredients for several days at one time.

But unexpectedly, I was going to clean it all, that is, I planned to use it all today.

This is a full 200 kilograms of beans!

Liu Minghui did not explain, but just said: "Morishan, just follow my arrangement."

"You don't need to do anything extra, you have to do anything extra."

Only then did Moriyama Yuichi realize that he had made a taboo.

He dared to question the chef's strength, but he was just a slap in his life.

In other words, Liu Minghui usually looks very kind, which almost made Moriyama Joichi forget his identity.

He hurriedly ran into the ingredients, took out the branches of beans, and started washing.

Fresh branch beans usually carry some soil. If not washed away, the soil will affect the fragrance and taste of the branch beans themselves.

These two hundred kilograms of edamame need to be processed at some time.

On the other hand, Liu Minghui was not idle either and began to prepare for curry cooking.

This time, he specially purchased several large pots, one of which was used to cook curry.

First, pretreat the various ingredients needed for cooking curry, clean it, and cut it for later use.

Next, the steps are similar to cooking beef curry.

Heat the pan and add butter, wait until the butter melts, add the onion and stir-fry until tender.

At this time, add the chopped carrots and potatoes and stir-fry for a while.

After that, add various curry-cooked ingredients such as broth, white radish cubes, konjac slices, sausages, eggs and other curry-cooked ingredients and stew them.

After ten minutes, add an appropriate amount of curry cubes and simmer slowly.

In this way, all ingredients will absorb the taste of the curry and become very delicious.

Of course, it is impossible to cook curry so easily.

These ingredients are OK with rice, but eating them directly will make the taste a little too heavy.

So there is a second step, and put the prepared curry into the stock and stew it again.

These stocks will dilute the taste of curry cooking, soften the flavor and make it more suitable for most people's taste.

It is close to Kanto but with the special flavor of curry, it is a great dish to serve.

Of course, it is OK to add the stock directly to cook.

However, in this way, the curry flavor will be diluted by the stock, so it is better to cook it directly.

Another benefit is that these curries can serve as a supper for employees.

Just add a portion of rice, that's a great CP.

It's perfect with a miso soup and a little sashimi.

Although it is not as luxurious as the pork chop beef curry rice before, it is already very good as an employee meal.

Liu Minghui plans to launch two flavors of curry cooking, one is the original flavor and the other is the diluted flavor with broth, so customers can choose freely.

After the curry is cooked and stewed, the next step is to prepare the branches.

Branch beans are divided into boiled branch beans and braised branch beans.

Since braised branch beans take longer, Liu Minghui is preparing to cook branch beans first.

First, clean the spices such as star anise, cinnamon, pepper, dried pepper, bay leaves, cumin, grass fruit, lemongrass, and soak them in cold water for half an hour.

After that, drain the water and set aside.

This step was completed as early as when he was preparing the curry to cook, which saved a lot of time.

These spices seem clean, but in fact there is a lot of dust inside.

Therefore, necessary cleaning should not be omitted.

Of course, remember to use cold water to maintain the unique fragrance of the spice as much as possible.ωωw..net

Give appropriate amount of oil to the bottom of the pot, add the drained spices, stir-fry with ginger slices, and stir-fry over low heat for about 3 minutes.

Then add an appropriate amount of boiling water and bring to a boil over high heat.

The amount of water is just enough to cover all the branches.

After that, cook on low heat for about 18 minutes, then add pepper and chicken essence to season, so that a pot of braised beans will be completed.

After that, turn off the heat and leave the brine cool.

The reason why cold brine is to keep the green color of the branches beans, prevent them from yellowing and affecting their beauty.

Next, soak the treated branch beans in brine for about an hour and a half.

Here is a way to shorten the time, which is to pinch the head and remove the tail of the branch beans.

This makes it more convenient to taste.

In order to keep the most primitive appearance of the zhidou and make it more deceptive, Liu Minghui did not deal with it that way.

Correspondingly, it takes longer to cook and cook.

After soaking, just turn on the fire and cook.

Please note that you must not cover the lid, otherwise the branches will turn yellow again.

When the braised beans are about to mature, add appropriate amount of salt to the pot for final seasoning.

Wait until the braised beans are fully ripe, turn off the heat and wait for the braised beans to cool naturally.

Because it is uncertain whether the Chinese people of Sakura can accept braised beans, Liu Minghui only used one-quarter of the beans to make them.

As for other branches, they are intended to be used to make traditional cooked branches in the country of Sakura.

Although cooking branch beans is easy to make, the salt-wrapped step is very time-consuming.

In order to control the quality of the twig beans, Liu Minghui had to do it himself.
Chapter completed!