dkrc Chapter 87 A Series of Shocks
Chapter 87 A Series of Shocks
It was lunchtime, and Lu Yuan couldn't make arrangements for them for the time being.
The restaurant mainly sells hearty meat dishes; apart from braised mutton in clear broth, there's not much for children to eat.
However, it's really not good to keep them waiting.
Finding a spare moment, Lu Yuan used the cooked beef to make a non-spicy braised beef with potatoes.
Because of the recent string of private banquets, Lu Yuan has been making stewed beef in plain water almost every day.
Lu Yuan made stewed beef not only to cook the beef, but also to make the broth for his private banquet.
So in addition to beef, the pot also contains beef bones, old chicken, old duck, and crucian carp.
The ingredients Lu Yuan used for stewing the meat were different from those used by others.
In addition to traditional spices, Lu Yuan also uses onions, carrots, cilantro, and parsley to enhance the soup's refreshing flavor.
Beef stewed in this way not only has the aroma of the beef itself, but also the freshness of chicken, duck and fish, which is naturally incomparable to ordinary beef.
Making braised beef with potatoes is very simple: heat oil in a wok, then sauté the ingredients!
Add a little bit of fermented soybean paste, stir-fry until melted and fragrant.
Then add the diced beef brisket to the pot and stir-fry until it's browned.
The potatoes were then added to the pot and stir-fried until the surface was slightly firm before adding the broth.
This method is actually a bit lazy. Potatoes would be better if they were fried first, otherwise they would become mushy when stewing.
However, it's actually perfect for kids. Unfried potatoes aren't as greasy, and well-cooked potatoes taste even better with rice.
While the potatoes were cooking, Lu Yuan quickly made a sweeter tomato and egg stir-fry.
Tomatoes back then weren't as hard as they are in later generations; they were sweet enough.
Therefore, Lu Yuan didn't add white sugar, but only a little tomato sauce to thicken the sauce.
These two dishes are among the more popular dishes with children, but it's a bit inappropriate to bring them to the front of the house so abruptly.
After all, these two dishes aren't on the menu, so it would be a bit of a hassle if someone else wanted them too.
Lu Yuan simply placed a stool outside the fried dough workshop so that Boss Ding's son could sit on the steps and eat.
Mrs. Ding originally wanted to stop Lu Yuan from doing this.
But her son was very excited and jumped around and sat down outside, so she had to suppress her opinion for the time being.
The little guy seemed to be eating by the roadside for the first time; his eyes were shining.
Watching the passing vehicles, the little guy scooped up a large piece of meat with a spoon, put it in his mouth, and chewed happily.
Mrs. Ding was very pleased to see her son enjoying his meal so much today.
She suffered greatly to conceive this son. She even went into premature labor at 32 weeks, and the baby almost didn't survive.
So from a young age, she doted on her son. She didn't trust anyone else to take care of his food, clothing, shelter, and transportation.
She now spends almost all of her time on her son.
But her son didn't like her cooking and was always very thin and small.
She hadn't originally planned to let her son eat at yesterday's family dinner because she felt that restaurant food was too heavily seasoned and unhealthy.
But after she tried it herself, she felt that it wasn't heavily seasoned, yet it was very delicious, so she tried letting her son eat some.
Unexpectedly, once her son started eating, he couldn't stop. Before leaving, he even dragged Lu Yuan back to cook, which is why she thought of learning cooking skills from Lu Yuan.
After being rejected by Lu Yuan, she hadn't originally planned to come directly.
But today her child absolutely refused to eat the food she cooked, so she had no choice but to bring her son back again.
However, seeing her son eating so heartily, she felt that the trip was worthwhile.
But she was feeling a bit conflicted, as she felt the environment was unhygienic.
She desperately wanted to rush over and wipe the stools, steps, and chopsticks clean.
But she was afraid of disturbing her son's meal, so she could only stand awkwardly to the side.
Just then, a voice came from behind her: "Sister, come in and sit for a while, don't disturb the child's meal."
The speaker was Wei Yinghong. She knew that the richly dressed woman was the wealthy person who had come to have dinner yesterday afternoon.
But seeing her conflicted look through the window was too distressing, so I couldn't help but invite her in to sit for a while.
Mrs. Ding turned her head to look at the fried dough workshop from which the sound was coming, and couldn't help but look at it curiously.
Only then did I realize that the small house was very clean, and all kinds of tools and utensils were neatly arranged.
A stainless steel tabletop with stools on either side gave it an industrial feel, which suited Mrs. Ding's taste perfectly.
After glancing at her son, who was diligently cooking, Mrs. Ding stepped into the fried dough workshop.
Upon entering, she greeted Wei Yinghong with a smile: "I should call you 'little sister,' I'm already four years old this year."
Wei Yinghong exclaimed in surprise, "Oh? But you look so young!"
Wei Yinghong's sincere praise pleased Mrs. Ding, who covered her mouth and laughed:
"It's all thanks to makeup. Otherwise, when I take my little one out, people will think it's a grandmother taking her grandson."
Speaking of Mr. Ding's son, Wei Yinghong couldn't help but say:
"Big sister, you're really joking. But your little one hasn't been out playing much, has he?"
"Yes," Mrs. Ding nodded and said, "This child has been in poor health since he was little, so I have always kept him by my side and taken care of him personally."
"If you ask me, boys should be more robust. Look at the kids in our rural area, running around the village with bowls in their hands, they're all incredibly strong."
Wei Yinghong paused for a moment, then changed the subject and said:
"You city kids, on the other hand, with such good conditions, all of you look sickly."
Mrs. Ding did not deny it, but only sighed and asked in return:
"Yes, sister, so what do you suggest we do?"
Wei Yinghong said, "The solution is simple: worry less and follow the rules."
Mrs. Ding became interested and pressed for details, saying, "Young lady, tell me about it."
"Boys all love to play, let him play, don't always worry about him," Wei Yinghong said, pointing at Xiaobao through the window.
"If he doesn't eat properly, let him go hungry for a meal. When he's hungry, he'll naturally start eating."
"Yes, this method is indeed simple," Mrs. Ding murmured.
She could actually understand these principles, but she couldn't help but get involved, which made her very distressed.
Wei Yinghong suddenly cried out and immediately ran to the stove in the corner.
With my hands resting on towels, I lifted the oven lid, and a wonderful aroma of bread immediately filled the air.
"I almost forgot, thankfully it didn't burn!" Wei Yinghong patted her chest, looking relieved.
"Hey sis, you haven't eaten yet, have you? Try some of my baked bread. My son says it's called something like raw toast, I don't really know, but it looks pretty good."
Ever since she accidentally baked raw toast last time, Wei Yinghong has been very interested in such accidental products.
Moreover, this kind of raw toast has a soft texture and becomes more fragrant the more you chew it, which she also really likes to eat.
So whenever she had free time, she would research how to bake raw toast better.
Wei Yinghong then placed the mold upside down on the table with a towel and gently patted the bottom and sides of the mold.
After the mold was removed, a square loaf of bread landed on the table with a thud.
Mrs. Ding was stunned, wondering if the village was too amazing or the provincial capital was too backward.
Yesterday, Lu Yuan bombarded her taste buds with eight different cuisines in turn, and today Lu Yuan's mother even baked him a loaf of bread on the spot.
Is this something a small rural restaurant should be doing?