I Opened a Restaurant in Ancient Times

30-31

After about half an hour, the fragrance became stronger and stronger, and the whole house was filled with the overbearing aroma of braised food.

　　"Wow, this stew made by Sister Tian is so delicious!"

　　Wu Fen took two deep sips. She had just finished dinner, but now she swallowed her saliva.

　　Su Tian had just blanched the pig intestines and other ingredients and cut a few large pieces of beef tendon and pork, then poured them all in. "We're just getting started. Put the meat in and cook for another hour. When the fat is cooked out, it will be so delicious!"

　　Braised food...

　　Su Tian licked her lips and suddenly missed the days when she could eat braised food while watching TV series.

　　"Let's do this for now. I'll pick out a few vegetarian dishes and cook them together. Then they'll all be covered in the flavor of meat and will taste very satisfying."

　　Before going to bed, Su Tian went to the kitchen and turned the already cooled braised food over a few times to make it easier for the flavor to absorb. The braised food had a layer of shiny reddish-brown color, and the cooked pig intestines were trembling and could be torn apart with a slight pull.

　　That night, everyone in the Su family suffered from insomnia, because the braised food made today was so delicious. If Sister Tian hadn't said it would be ready tomorrow morning, everyone would have taken a steamed bun and dipped it in the marinade to eat!

　　…

　　As soon as the sky was slightly bright, there was movement in the Su family's yard.

　　The first thing Su Tian did when she got up was to open the pottery jar and check the stew.

　　The marinated food that has been soaked overnight is now cooked and its color is darker than last night.

　　Su Tian picked some out and put them on a plate in a wooden box: "Dad, you can send this box to Captain Fang's house later. I put some braised food in it."

　　Captain Fang has helped a lot during this period, and the two elderly people in the family also like homemade food. The braised food is stewed until it is soft and even people with bad teeth can eat it.

　　After putting the lid on it, put it on a cart and push it to the restaurant. It will be served with the braised pork for breakfast today!

　　A modified version of Roujiamo with hot and sour soup, and some pork intestine noodles!

　　The steamed bun for Roujiamo must be Baiji steamed bun, which is crispy on the outside and soft on the inside. To make Baiji steamed bun crispy, you have to add some ghee. Su Tian put some flour into a bowl, mixed it with cooked oil in a ratio of 1:3, sprinkled some salt and pepper to enhance the flavor, and set it aside for later use.

　　Knead the dough thoroughly to release the air. The originally honeycomb-shaped dough will gradually become smooth and elastic. Then divide it into small pieces. Roll the dough into long strips about one palm wide and evenly thick. Brush them with the ghee just made. Start from the beginning and roll them up section by section. Pull them continuously before rolling so that the dough will become thinner and less thick.

　　When it is rolled to about a quarter of the length, use a knife to scrape out thin strands. The final shape will be like a cone.

　　Use the palm of your hand to press down along the spiral direction to form a pancake shape, and then roll it into a dough. This is considered a finished steamed bun.