"Boss, do you have anything else here? Tofu brain, soy milk, or milk, I can take it away."

A boy wearing white short -sleeved asked after buying a fried dough stick.

And Feng Honghong shook his head: "For the time being, it may be released in a few days. If you want to buy it, you can go to the convenience store there to buy milk."

"Okay." After the boy paid the money, he left with a bicycle.

"Son, when can we officially put out the breakfast stalls?"

Feng Honghong couldn't help asking after selling the fritters.

"No matter how many days, and if we want to sell breakfast, we still need to buy something in the kitchen, and we have to make time every morning to prepare breakfast. Usually breakfast is usually sold for 9:30 or ten o'clock.

In this case, we have less time to prepare lunch, so we have to arrange these times. "

Feng Honghong nodded: "It is true, but if your son will be prepared to sell breakfast, you will say it. Mom comes up early every morning to help."

"Okay." Chen Ning knew that this was not when he quit. After all, if you really sell breakfast, he and He Hai are really not busy.

Because you have to prepare the ingredients at noon while selling breakfast.

Therefore, if you really open the breakfast stall, the aged is fried in it, and Feng Honghong is responsible for serving for the guests.

That is, the tofu brain, soymilk, and the fritters, plus the bookkeeping and calculating money.

Although the work is more complicated, Feng Honghong actually has to do so many things at noon every day.

And He Hai is responsible for preparing the ingredients at noon.

After the breakfast is closed, the aged will also be added to it.

In the afternoon, the old eDonkey went to the vegetable market to buy some soybeans, and came back to try to make tofu brain and soy milk.

Of course, these two kinds of food aged in the summer of the Xia Dynasty.

At about 7 o'clock in the afternoon, Brother Liu brought his brother.

Two people ordered two bowls of rice, a piece of braised pork, a part of Mapo tofu, a braised pork and a Wen Si tofu soup.

Basically, I ordered the dishes except the dried dried shredded and green onion noodles.

No onion oil noodles are because the dishes they ordered this time are more suitable for rice.

It ’s because two people ordered three dishes and one soup. There is enough. If you do more, you may not be eaten.

Not to mention that two of the three dishes are hard dishes, especially the braised meat.

I have to say that this Liu Ge and his younger brother are really a large amount of rice. The two lived alive to eat these dishes.

In addition to eating these dishes, the two of them even drank two bottles of beer.

That is, when I paid at the end, the old age still wanted to give them free orders. After all, I promised to clear their meals before.

But Brother Liu said money to give money this time, and said that when he wanted to invite, the breakfast was invited in the morning.

And if a person wants to pay, it can't be stopped, the QR code is posted on the wall, and you can pay the money as long as you sweep.

After soaking the beans at night, the old man began to ponder the rouge goose.

Rouge goose preserved, as the name suggests, is the color of the color, and the ingredients are the breasts of the goose used.

Take out the goose.

When it comes to it, it is quite heavy, at least there are dozens of pounds.

I touched the breasts of the goose for a long time, and the final aging came to a conclusion:

"Very good."

Then follow the texture of the muscles and start cutting that piece of meat.

It's just that this piece of meat does not seem to be as perfect as buying.

I think about the problem.

Probably myself is not very familiar with the structure of this goose.

After all, the location of the goose bone head is still different from other mammals.

It seems that there are still many things you need to learn on one of this cook.

But the next goose breasts are barely enough.

After having goose breasts, you need to consider how this rouge does.

So the old age started to check the mobile phone for a while. As a result, the practice of rouge goose was not found, but the accident was found that there was a dish called apricot flowers.

And this apricot flower goose is also a resentment.

"Yi Ya Yi Yi Yi Yi" said: "One goose, not broken, first marinate with salt, steam in the soup gong, sprinkle with three or five ducks, wait for cooked, bother with apricot, name, name, name, name, name, name, name, name, name, name, name, name, name.

Xinghua Goose. "

The apricot flower is made of putty, and the color is bright red rouge. As for the specific production method, the apricot flower is collected and adjusted into the apricot flower cream as the sauce.

, Goose meat red.

After reading this article, this article is a bit similar to the articles of science and science articles and a bit similar to the marketing number, and then checked the apricot flowers on the Internet.

Then I found that the color of this apricot flower goose seems to be good, saying that it should not be too much.

And so think so, Fangguan in the Red Mansion turned a deaf ear to other dishes, and even some of them had no appetite, but after eating this rouge goose, it was not greasy, and it felt delicious.

Probably this so -called apricot sauce is tuned in it.

Of course, the old age does not dare to say that this rouge goose preserved is an apricot flower goose, but the apricot flowers can be used as one of the ideas.

Seeing that this dish is trying to try today.

Place order directly online!

You can only wait until the apricot sauce is in place.

It's a pity that this piece of preserved goose is cut, but this goose preserved is already cut. If you put it in the refrigerator, the taste may be worse when tomorrow.

So the old Zuo Siwei wanted to just fry this goose.

So cut this goose directly into slices.

Hot oil in the wok.

After the oil is slightly warmed, add the green onion ginger and garlic

When the onion ginger and garlic fry the aroma, the cut goose preserves are added to the pot, simply stir -fry twice. After this goose's preserves become the color, the old age adds the cut red pepper and green pepper.

Continue stir -fry.

After the fragrance is strong, then the soy sauce, salt, monosodium glutamate, a little vinegar, and the appropriate amount of soy sauce, the three crushed Chaotian pepper and some tempeh in.

The whole process of stir -frying does not last too long. After all, the chest is tender and the meat is fine.

If the frying time is too long, it will become very hard.

Therefore, at least the hue and smelling when the old dish came out of the pot.

Finally, the dishes are ready to start eating your supper.
Chapter completed!