Little chef

Chapter 37

After the name of Yingchun Restaurant was changed to Xicheng Restaurant, many people were paying attention to the changes in this restaurant.

　　No matter how good the business of this restaurant is, it is also the largest restaurant in Xicheng, and it is still very impressive.

　　But now that the name has been changed, many people feel that they are similar.

　　In recent days, people have been coming and going in Xicheng Restaurant, but they are not guests. They are Mr. Song from the grain store and Zhang the butcher.

　　They brought rice, noodles, pork, and chicken.

　　The amount given is not small.

　　In fact, what surprised Su Tang the most about this restaurant was that there was a small ice room underground in the backyard of the restaurant, where food could be simply stored.

　　No wonder Yingchun Tower costs so much and scares away the previous shopkeepers. Just maintaining this small ice cellar is expensive.

　　But this is not a big problem for Su Tang. There is an ice cellar and many things can be made.

　　Of course, there is no rush now. The most important thing now is to let Xicheng Restaurant open up the situation.

　　Today is the time to try the dishes.

　　It was not Master Hao who started cooking first, but Su Tang.

　　People present also knew about Su Tang's craftsmanship. Although they had not seen it with their own eyes, he was already among the top thirty in the Master of Cooking competition.

　　He was dozens of ranks higher than Master Hao Quankun and Master Hao!

　　When Su Tang saw that the kitchen staff had already prepared all the dishes and was just waiting for her to start frying, she felt secretly satisfied. She was indeed the chef brought in by Master Hao, and she worked neatly.

　　Just a few days after opening, we prepared these four dishes and one soup, as well as rice steamed in a large steamer and rolled noodles.

　　The rice and noodles are both pretty good.

　　It is this stir-frying that is the most critical step.

　　The mushroom and chicken nuggets that come out of it are quite complicated, but everything else is pretty simple.

　　It's just that you can't leave the stir-fried vegetables for a long time. Other spicy tofu and stir-fried meat with chili peppers should be put into the big pot after being stir-fried and waited to be served out.

　　The table Su Tang asked a blacksmith to design was the same as the table used to serve dishes in modern canteens. It just took time to customize and it would take half a month to get it.

　　These are all things for later.

　　Now Su Tang is making chili fried pork. The pot is not just for one person, but for more than a dozen dishes.

　　So no matter what it is, it requires strength.

　　Master Hao and the four assistant chefs have never seen such a scene. They have always cooked one pot at a time.

　　This kind of big pot meal should only be done by country people with a large population.

　　Will it really taste good if fried like this?

　　But Su Tang's movements made them realize that her movements seemed very professional?

　　First, put all the chopped meat into a large wooden basin, thicken the pork with flour and eggs, stir it, and then bring in a large wooden basin of green peppers.