"Does the boss have anything to eat?" Wang Zihan stepped into Zhang Tong's shop with heavy steps, followed by her son Wang Qianxi. Wang Zihan's affection is quite plain, but Wang Qianxi looks complicated.

"The food is still a little bit. Zhang Tong looked at the father and son (mother and son?) who walked in the door, and he didn't know whether to call Ms. Wang Zihan or Mr. So he simply didn't say hello, and said directly: "There are still some ingredients in the evening, but you can't order food." If there are two people, I can make rice bowls here. ”

Wang Zihan and Wang Qianxi came a little late, and it was already more than eight o'clock in the evening. Hive City is still a little far from Huaihai, and it takes more than an hour to get from Hive to Huaihai by bus. And the latest regular bus is now out of service. Wang Zihan and Wang Qianxi can't go back to Huaihai, so they can only spend the night in the hive tonight.

Fortunately, although Hive City is now newly built, there are still two hotels. Accommodation is not a big problem.

"Is it okay to donbur rice?" Zhang Tong asked the two of them.

In fact, the two of them didn't have much choice, because they had just gone to the FamilyMart convenience store to buy a bento to eat. But I don't know who took all the bento boxes from the FamilyMart convenience store. The two of them can only come to this small shop to try their luck and see if there is anything to eat.

Wang Zihan looked at Zhang Tong and smiled: "Yes." ”

The father and son (mother and son) found a table and sat down. Zhang Tong glanced at the father and son, who had a complicated relationship, and then bowed his head and did his own thing. The father and son did not communicate in any way, and the atmosphere in the store seemed awkward.

Xiao Hei and Xiao Xiao silently found a corner to hide. And Zhang Tong started his work in the back kitchen.

"Is it okay to make egg fried rice for you? I'm afraid there won't be enough dishes for the rice bowl later. Zhang Tong asked the two.

"Yes. Wang Zihan responded with a smile.

There are many ways to make egg fried rice, and the simplest one is probably the golden egg fried rice. Compared to the so-called gold-clad silver, golden egg fried rice is actually the easiest way to fry rice.

Zhang Tong glanced at the rice cooker, there were still two large bowls of rice left in it, and he directly filled them all. The rice in the rice cooker is still warm and not completely cold. However, because the heat preservation time is a little longer, the moisture is not so sufficient, and the taste is a little harder when you eat it directly.

However, this kind of rice is best suited for fried rice. Zhang Tong has always emphasized that fried rice is best fried with fresh rice, as long as the moisture is controlled when cooking rice. If the moisture is a little too high, then you can put the rice in the cold layer of the refrigerator for two hours, so that the moisture of the rice is just right for fried rice.

And this kind of slightly hard, but still warm rice is just enough to make golden fried rice.

Crack the six eggs until even, then mix directly into the rice. I let you mix the slightly shriveled rice well with the egg mixture well. The key and trick is that the rice should not be completely cold, the clumps of completely cold rice are not easy to stir, and the rice should not be too hot, because the eggs are easily cooked. The piping hot rice will directly blanch some of the egg mixture.

Turn on the heat, and pour in enough cooking oil when the cast iron pan is hot. The reason why you need to use enough oil is because eggs are very oil-loving guys, and they must have oil in their eggs to be perfect. When the heat of the pan began to cheer: Come on!

Zhang Tong heard the enthusiastic shouts of corn oil, and he fulfilled the meeting of corn oil and eggs. It was a perfect and wonderful blend, the warm corn oil and the warm egg liquid fused with each other the moment they touched, and the two merged together.

Because the passion of corn oil makes eggs firm in an instant, it is because love makes people ripen quickly. The original lubricated egg liquid has been enthusiastically baptized by corn oil, just like a young person who has just entered the society and finally learned to be strong after experiencing the beating of society. Because no matter what, you have to go through a beating, and you have to become stronger so that you can be more resistant to beatings.

The rice, which is wrapped in eggs, also becomes enthusiastic during the hot cooking, and the loosely swollen rice is evenly sprinkled with salt grains. The rice wrapped in golden egg wash was scooped out of the pot and upside down on two white porcelain plates. The golden rice lives up to the reputation of golden fried rice.

The toppings for the rice bowl are also being made, and the meat is stir-fried with chili peppers, which is very simple but appetizing. Slice the green and red peppers and slice the tenderloin. Wrap the tenderloin in starch and light soy sauce, mix well, and heat a pan with wide oil. The tenderloin is in the pot, and the aroma has been forced out.

In fact, the seemingly simple family chili stir-fry meat is a technical job, because the pork must be fried to just the right amount to ensure a tender taste. The key is to fry the chili peppers separately, and fry the pork until it is seven or eight ripe. Continue sautéing the chili peppers with the remaining oil. Before stir-frying the chili, add a spoonful of black tempeh to stir-fry until fragrant, and then add the chili to the pan.

The smell of chili peppers began to fill the entire restaurant. It is not for nothing that chili peppers have been rapidly popularized in China since they were introduced to China, because not to mention the irritation brought by chili peppers, just the aroma of hot oil fried chili peppers makes people unbearable.

The country that first invented stir-fry in the world and is also the most widely used stir-fry is China. Chili peppers are a food that seems to be naturally suitable for stir-frying in a hot pan, and only a hot iron pan and hot oil can give birth to its unique aroma. This is something that cannot be done by simply simmering or broiling.

This is why China is one of the most widely used civilizations in the use of chili peppers. In China, chili peppers are transformed into various forms. But no matter what form it takes, and whether the pepper is spicy or not, the most important thing for Chinese is to obtain the unique oily aroma of the pepper.

Zhang Tong stir-fried the aroma of chili peppers, which blends with the aroma of fermented tempeh to form a complex and intoxicating taste. Stir-fry the tenderloin until it is seven ripe before putting it in the pot, and the heat is turned on to the fullest. The stoves in the hotel are all jet ovens, and you can even hear the whirring sound of flames when the fire is at its maximum.

The heat rises, the heat rises, and a spoonful of cooking wine is sprayed on the hot chili stir-fried meat. Using wine as a cooking seasoning is a trick used in many countries with developed catering civilizations. This is because alcohol can bring more variety to food, and different wines bring different tastes.

When the cooking wine is evaporated by heat, leaving only a gap in the aroma, Zhang Tong has already finished the seasoning.

The chili fried pork came out of the pot and was directly covered with golden egg fried rice. Green peppers, brown slices of meat, black tempeh, and golden fried rice are fragrant from the heat. From sight to smell, a bowl of rice bowls that are simple but not simple is complete. It's as simple as a takeaway for a hungry candied fruit in a university dormitory or food for a worker who has been working hard all day.

"The rice bowl is ready. Zhang Tong took two plates of rice bowls and put them in front of this special father and son.

Wang Zihan nodded and said to Zhang Tong: "Thank you." ”

And Wang Qianxi still lowered his head.

Wang Zihan said to him, "Let's eat first." After that, Wang Zihan scooped a spoonful of rice bowling with a spoon. Fluffy fried rice, slightly spicy and refreshing green peppers, tender slices of meat, and tempeh as a garnish but with a mellow flavor. The complex flavors complement each other, and the taste blends with the lips and teeth.

Wang Zihan was eating, but Wang Qianxi kept his head down. But all of a sudden, he stood up, and with a strain of his hands, he was ready to flip the table over.

But just before he was about to do this, a big hand pressed directly on the table, holding down Wang Qianxi's action as he was about to lift the table. Then another large hand pressed him firmly back into his seat.

"What are you doing?" Zhang Tong stared at him.

Wang Qianxi was like a wild dog going crazy, staring at Zhang Tong with red eyes.

Zhang Tong couldn't help laughing, ha! How many years have passed, and no one dares to play a table-flipping game in my store?

"What are you doing, young man, playing with the table in front of me? You treat me as a dead man. Zhang Tong's tone was not a joke, he was really a little angry. Zhang Tong is generally not easy to get angry, and once he does, the consequences are very serious.

Wang Qianxi was pinched by Zhang Tong's shoulder, and there was a sharp pain. It was as if it was not a pair of hands that grabbed his shoulders, but a hydraulic table.

"Ahh

ps: There's only one shift today, and Kavin is a bit powerful.