Thanks to the reputation and popularity of the food in the neighborhood of the food house, the breakfast shop in Xiangkou opened and business immediately boomed.

Although many diners reported that the taste was slightly insufficient compared to the food house, the number of food was unlimited, so the sales were still very hot.

Tea eggs, spiced quail eggs, and pancake buns are all three dishes that are perfect for breakfast.

At 5 o'clock in the morning, Jiang Liping and Jiang Chao opened the store early, which was convenient for those who went to work early, because they focused on making breakfast, so the breakfast shop closed at about 10 o'clock.

Don't look at this breakfast shop, which is only open for 5 hours a day, the turnover and profit have increased by more than 5 times compared to before!

What's more, Jiang Chao is really "alive".

Since cooking and cooking are Jiang Chao's interests, except for the rehabilitation training time with his father in the open field every afternoon, Jiang Chao can do what he likes - cooking.

Seeing that his son was indeed very talented, and his hands had already lost the feel of kneading noodles and ramen noodles because of carrying heavy objects for a long time, Jiang Liping passed the original signature dishes in his store: steamed buns, steamed buns, and rice soup to Jiang Chao.

White and soft steamed buns, steamed buns with delicious fillings, and thick and fragrant rice soup, the "Three Musketeers" who once played the signature of the breakfast shop are back!

Coupled with Chen's "New Three Musketeers", with these six breakfast varieties, the breakfast restaurant has regained a firm foothold in the spring breeze.

......

"Peking Duck" was sold for a whole week, and during this week, Chen Mo collected a total of about 500 popularity, and seeing that the daily popularity could not be increased, Chen Mo knew that the marketing effect of the roast duck was almost complete, so he planned to move out another champion dish "stinky tofu pot".

Originally Chen Mo thought that the raw material cabinet would give raw materials such as southern tofu, tofu blank and even soybeans, but he didn't expect that the system directly gave Chen Mo the semi-finished products of stinky tofu.

Generally speaking, there are two types of stinky tofu production processes: pickling and microbial fermentation.

The more common stinky tofu is made by pickling technology, such as Changsha stinky tofu.

However, the stinky tofu given by the system uses a microbial fermentation production process that takes more time and experience.

This kind of production process is much more troublesome, it is necessary to start preparing from soybeans, first go through layers of screening, soaking, rinsing, grinding, slag removal and other steps, carefully selected soybeans are made into soybean milk, and then frozen into tofu brain, which is pressed and formed, cut into pieces, and inoculated on the cut tofu blocks with unique fungi taken from the dimensional world by the gourmet house system, and let them grow, when the tofu blocks are "moistened" by these microorganisms It's almost done, then collect and clean it, pour it with special brine and put it in a jar, further marinate, and then ferment it for a period of time to get such stinky tofu.

Compared with the pickling process, this microbial fermentation process makes stinky tofu with a softer texture and better taste, but it also takes a lot more time and goes through more steps.

But fortunately, the system gave a semi-finished product, which saved Chen Mo a lot of waiting time.

What Chen Mo didn't expect was that in the recipe of this "stinky tofu pot", it was written: Eating stinky tofu has a positive effect on the prevention of Alzheimer's disease.

......

The raw materials are available, but they only need to be hands-on.

According to the recipe, Chen Mo began to make stinky tofu pot.

is a little different from the practice during the competition, the reason why Chen Mo was able to make stinky tofu pot at that time was not because he learned the recipe, but because he barely completed the cooking in his impression with the efficiency of the potential card, which is still very different from the authentic stinky tofu pot method.

Add the freshly chopped onion to the pan and stir-fry the onion until translucent, then stir-fry with the meat foam.

When the meat foam changes color, add chopped cabbage and chili flakes.

The choking of onions, the aroma of the meat foam, the sweetness of the cabbage, and the spicy peppers were immediately stir-fried by Chen Mo and mixed into an incomparable taste.

After stir-frying for a while, Chen Mo rummaged in the seasoning rack.

Found it, Z County Bean Paste!

Add soy sauce and bean paste to the pot, stir-fry evenly, and cover the dishes with a special thermal insulation cover in the gourmet kitchen, so that the temperature will not be lost and the taste will not change in any way.

Take out the semi-finished stinky tofu provided by the raw material cabinet, put it in a casserole, crush it slightly with a spoon, add the water that has just submerged the tofu, cover the lid, and bring to a boil over medium heat.

After the water boils, add the beaten egg liquid to the pot, stir it quickly, and then pour the cabbage and meat foam just made on the surface of the stinky tofu, add water, cover the lid again, simmer over low heat, and wait for the water in the pot to boil again, and the smell of fragrant and smelly wafts out of the pot, and this stinky tofu pot is ready.

Stinky tofu pot, success!

Chen Mo couldn't help but taste it first.

Wow, this taste, the contrast is really too strong, it smells stinky, it tastes good, and the aroma gradually overshadows the first smell.

The characteristics of the casserole allow the stinky tofu to fully absorb the flavor of the snow cabbage and meat foam, making the whole stinky tofu taste more intense.

Unconsciously, Chen Mo ate all the stinky tofu he made.

Smash it, smash it, smash it, this stinky tofu pot is quite successful.

Chen Mo remembers that this dish is not well-known at the moment, and compared to Peking duck, this champion dish stimulates the curiosity and exploration of diners.

Chen Mo concluded that the stinky tofu pot would definitely attract more popularity than Peking duck.

"Host, Chenghui, 99 yuan. ”

Chen Mo: "..."

......

Stinky tofu on the first day of the clay pot on the menu.

"Well, what does it smell like, why does it stink so much. The mustache who was the first to walk into the hall sniffed hard, and found that the smell was coming from a large casserole in the kitchen.

The mustache couldn't help but exclaim: "Stink... Stinking... Stinky tofu pot?!"

The mustache was so bad that the diners who had just sat down immediately turned their attention to the menu on the wall.

Really!

The "champion dish" stinky tofu clay pot is on the menu on the wall.

Stinky tofu pot - 99 yuan.

When he first learned that a stinky tofu pot was priced at 99 yuan, Chen Mo felt that the system was crazy, but Chen Mo, who was familiar with marketing, suddenly remembered that although the raw materials of this dish were not particularly surprising and precious, the dish itself was a very big gimmick in this world.

Why?

Because there are few people who have eaten stinky tofu at all, this can be seen from the reactions of Ni Sheng, Hong Qi and Li Rong in the Youth Cup competition.

An absolutely rare dish that is not expensive for any amount of money.

"Give me a copy first!" Whenever there is a new product, the mustache can't help but try it first.

When the stinky tofu clay pot was first served, the mustache's eyebrows and mustache were almost twisted together!

"It stinks, doesn't it? The mustache complained, thinking that the judges' reaction was really not pretending to be in the competition.

looked at Chen Mo, and the other party handed him a murderous gaze.

Everyone else looked at the mustache too.

Most people don't dare to try this dish lightly at first.

The mustache frowned, and the boss reluctantly picked a little stinky tofu with a spoon, closed his eyes and put it in his mouth.

A spirit.

Brave new world!