I set the time for breakfast to only do one hour, thinking that it was almost noon, so I asked Xiao Er to remove the breakfast dish brand, and go to the kitchen to prepare steamed dishes, so that everyone can eat and start busy with lunch business.

The two brothers of the kitchen handyman, Wang Ping and Wang An. Let Wang Ping go to wash rice and cook rice, so that the guests have one more choice in rice, in addition to white rice and fried rice, let's simply make egg fried rice today.

The first thing to do in steamed dishes is to steam fish, and there can be several ways to make a fish. There are whole ones, separate fish heads and fish bodies, different parts of the fish taste different, and customers are a little more selective.

The first type: steamed fish, steamed whole fish. Clean and process the fish, cut some shredded ginger and garlic, stuff a small amount of salt and shredded ginger into the fish belly, first spread the ginger and garlic on the plate, spread the fish on top, and then sprinkle some ginger on the fish. Steamed vegetables should wait for the water in the pot to boil, and then put the ingredients in to steam, the fish is steamed for about half an hour to extinguish the fire, and then steamed with residual temperature for half a quarter of an hour before taking it out, pouring a little soy sauce and clear oil, this method fish is more tender and delicious.

The second type: chopped pepper fish head, fish body. This is to cut the fish after cutting, the fish head is cut from the middle of the fish lip, evenly smeared on the fish head with salt, spread up and down with ginger shreds and put it into the plate to marinate for about a quarter of an hour, and then spread some chopped chili peppers, steam the fish head according to the practice of steaming fish, and finally pour onion oil and green onion shreds to increase the fragrance, the fish body is also the same method, such fish is made fat but not greasy, soft and glutinous taste, fresh and spicy and palatable.

The third type: steamed chicken. Handle a whole chicken, rinse it inside and out, smear salt inside and out, let it stand in the plate for about a quarter of an hour, put red dates, wolfberry, bacembranaceus, codonopsis and other medicinal materials in the chicken chest, ginger shreds and green onions, steam for a quarter and a half hours on the steaming rack, take out the ginger shreds and green onions, pour out the chicken fat, chop the pieces on the plate, and build back the chicken shape.

Fourth: steamed pork ribs. Compared with steamed fish and steamed chicken, this method is simpler, chop the pork ribs into small pieces, wrap them in a cloth to absorb the water, put them on a plate and marinate them with salt and sugar for a quarter of an hour, and then put in the ginger shreds and steam them for half an hour.

Fifth: steamed eggs. Break the eggs in a small bowl, put a little salt, stir while adding water until even, sprinkle some chopped green onions on top, cover a plate and steam for half an hour, take out and add soy sauce and clear oil.

Sixth: steamed shrimp. Wash the shrimp with salt water, remove the shrimp line, drain the water and discharge it into a plate, add shredded green onion and ginger, pour a small amount of wine, cover the plate and steam for half an hour.

Seventh: steamed meatloaf. Chop the pork foreleg into minced meat, add some minced shiitake mushrooms, ginger water, a small amount of salt, stir evenly in a bowl and drop a few drops of soy sauce, sprinkle a few wolfberries, and steam in a pot for a quarter of an hour.

Although there seem to be many varieties of steamed vegetables, the recipe is almost the same, and many of them are eaten in the original flavor, so there is no need to add seasoning again, and if the customer has a heavy taste, make another sauce.

Egg fried rice is also quite simple to make, put some rice out, break the eggs in a small bowl, sprinkle a little salt, quickly beat well, heat oil in a pot, pour in the egg liquid after the oil is hot, then pour the prepared rice into the egg liquid that has not yet solidified, stir-fry until the eggs and rice are fused, add salt and stir-fry out of the pan.

I made some of these steamed vegetables and fried rice, and let Xiao Er continue to send them to Lengfu. Everyone else was eaten with lunch, and I was very happy to receive praise from the staff, and I hope our customers will enjoy this kind of food as well.

After eating, the chefs began to get busy, I gave them pointers next to me, there were not many customers in the store at lunchtime, just enough to let them practice their hands, every dish was tasted no problem before letting Xiao Er go to serve, the guests were quite satisfied, after all, they were used to eating heavy tastes, and changing the light ones also had a different flavor.