After Sun Chaohui and Lu Tianming left, Liu Mang looked at the stack of renminbi on the bar in a daze.

Originally, Liu Mang was going to collect 500 yuan for this 'old clam Huaizhu', which is the price Liu Mang bought today.

But Sun Chaohui and Lu Tianming didn't stick to it, saying that this price was simply an insult to this dish.

"Boss, do you know why so many dishes are declining? It's because there are too many diners who don't know how to do it, and their taste ability is declining. Some dishes are not expensive and have low profits, so no one makes them, and no one wants to pass them on. ”

In this regard, Liu Mang was not easy to refute, so Sun Chaohui and Lu Tianming scraped together a large stack of cash, threw it directly to the bar and ran away, and they couldn't catch up.

"No, it can't go on like this. Liu Mang felt an inexplicable irritability in his heart.

He made a lot of dishes, but he didn't want to make money, but wanted to understand the 'Holy Chef's Heart', so that he could exchange the recipes in the kitchen god space as soon as possible, so that Li Ruonan could wake up. But now it's a waste of time to do useless work every day.

"Master, don't be in a hurry. The heart of the Holy Chef needs chance, and it is not so easy. Xiaobao comforted.

"Okay. Liu Mang put away the banknotes on the table and walked to the door.

"Boss, are you a restaurant here?"

"Yes. ”

Coming in was a young man, wearing a tie and a cheap suit, carrying a backpack and a suitcase in his hand, his messy hair hanging down his forehead, looking a little tired and haggard.

"What's there to eat?" asked the young man, leaning the box against the bar.

"Now there is only cabbage, do you want to eat it?" Liu Mang thought for a moment and replied.

"How much does it cost?"

"30 servings. ”

"Okay, get me one. ”

"Okay, please wait a minute, let's have a cup of tea first. Liu Mang poured a cup of hot tea and brought it to the bar.

"Boss, please hurry up, I still have to hurry. The young man took a sip of his cup and said.

"Well, I'll be quick. Liu Mang walked into the back kitchen, brought the vegetables he picked from the space this morning to the board, took a small piece of pork belly from the refrigerator, and took a Cantonese sausage from the stove.

The gimbap is said to be a dish, but it is actually a staple dish. There are many practices across the country, such as Northeast cuisine and Hainanese cuisine, etc., and Liu Mang's memory of cabbage comes from his mother.

I remember when I was a child, Liu Mang's mother would cook for him when she was busy because she had to take care of her own business. Blanch fresh leaves and wrap them with stir-fried overnight leftovers, which can be used as both a dish and a meal.

"I haven't eaten in a long time, so let's make more. Liu Mang thought to himself.

Remove the outer leaves of the cabbage produced in the space, pick off the thick tendons on the inside with the tip of a knife, and then scald them with boiling water to soften.

Cut the pork belly and Cantonese sausage into cubes the size of pomegranate seeds, cut the leeks and red peppers into small pieces, and blanch the green beans and celery for later use......

"Well, it's still a little too monotonous. Liu Mang smacked his mouth: "Xiaobao, help me catch a few prawns from the lake." ”

"Okay, master. ”

Soon, three prawns that were still beating appeared in Liu Mang's hands.

Liu Mang used scissors to cut open the shrimp tail, remove the shrimp line, and take out the shrimp meat inside.

"It's a good thing and can't be wasted. ”

Xiaobao caught freshwater shrimp, quite big, each one is half the size of a palm, the shrimp yellow Liu Mang in the shrimp head did not let go, carefully picked out with scissors, put aside for use. The shrimp is cut into cubes the size of pork belly.

After everything is ready, Liu Mang puts the pot on the stove, puts in a little oil after heating, first puts the diced pork belly in and stir-frys, and then puts in Cantonese sausages, shrimps, various vegetables, shrimp yellow, and finally puts in the leftover rice at noon.

For seasoning, Liu Mang added salt and pepper, and especially increased the amount of soy sauce, so that the fried rice was reddish-brown and shimmered with a layer of crystal oil.

After the rice is fried, Liu Mang spreads the scalded vegetable leaves on the cutting board, puts the rice on top with a spoon, wraps it into a shape similar to spring rolls, and finally bundles it with shallots.

"Boss, how long will it take?" urged the young man outside after a cup of tea.

"You're getting ready for a ride, aren't you?"

"yes, my 10 o'clock train. ”

"10 o'clock?" Liu Mang looked at the clock on the wall: "Time is enough, it only takes me half an hour to get to the train station here, and the bus in front of the door runs every 10 minutes." ”

"Oh, okay. ”

The wrapped vegetable bun was put on a plate, and Liu Mang opened the cabinet door of the steamer, put it in and began to steam.

Some people like to wrap fresh cabbage leaves when eating cabbage, but Liu Mang is now using cabbage, if it is eaten raw, it will have a green gas, not particularly palatable, it is better to steam it a little, and it can also make the flavor of rice and vegetable leaves blend through steam, the taste is more moist, and it will not be so dry.

The steaming time does not need to be too long, five or six minutes is enough, Liu Mang pinched the time and quickly served it.

"Do you like spicy food?"

"Like, but not too spicy. The young man replied.

"Understood. Liu Mang took a jar of red oil and put a little on each steamed vegetable bag.

"Please take your time. ”

"Wow......" When this 'cabbage' was brought to the bar, the young man was stunned.

Goose yellow leaves, verdant chives, and bright red chili oil are all perfectly matched to give people a sense of visual pleasure.

"Just got it out of the steamer and it was a bit hot. Liu Mang reminded.

"Oh......" The young man nodded, picked up a vegetable bag with his chopsticks, blew a few breaths, and brought it to his mouth to take a bite.

"It's delicious! it's delicious!" After taking a bite, the young man's complaint about the slightly longer preparation time of this dish disappeared in an instant.

The outer layer of vegetable leaves is very crisp, and there is a 'crunch' sound in the mouth, and the rice wrapped inside is very fragrant, with a unique aroma of rice, and the shrimp, sausage grains, and other vegetables implied in it enrich the taste, and with the slight spicy feeling of chili oil, every bite of the teeth gives people a great sense of satisfaction.

The young man swallowed a vegetable bag in a few bites, and immediately picked up another one.

"You eat slowly, time is there. Liu Mang sent another glass of water and couldn't help but remind.

"Boss, I'm not in a hurry, but the 'cabbage' you made is really delicious. I've eaten a lot of gimbap in my hometown, but I've never eaten anything so good. The young man slurred.

"Are you from the north, and you sound like you're from the Changbai Mountain area?" asked Liu Mang.

"Yes, my hometown is in Baihe City, at the foot of Changbai Mountain. The young man looked up and replied.

"Baihe City, do you know that Niujiao Town?" Liu Mang was stunned for a moment and asked.

Isn't White River the same city I visited the last time I participated in "Wild Adventure"?

"Yes, I live on the edge of Horn Town. ”

"Oh......"