Mind reading, taking the rental house through the whole village crying

Chapter 191 Testing dishes

"Dad, is the food ready? We are coming."

The three of them left Haochi Lane and walked straight to the Never-Sleeping Lane next door.

Kong’s Restaurant is located at the entrance of this alley.

Business is especially good on weekdays.

Shopkeeper Kong was a kind and generous person. He always gave the leftovers of his guests to the beggars in the town. The food came in different prices and all the guests were treated equally, so the taste was not bad.

That’s why it has been open for so many years and is still standing strong, with a large number of loyal customers.

"Are you here? Dad has already told the cook to start cooking. We'll be able to eat in two quarters of an hour. By the way, is this your new friend? Why are you so thin? You must eat more at noon to nourish your body. This is the time for growth. Don't starve yourself, or you won't grow tall in the future.

Look, I am your uncle Kong. When I was young, my family was poor and I couldn't even afford brown rice. I lived on wild vegetables from the mountains, so I am so short. Mingxue, share the food you buy with your classmates. Don't just eat it yourself. Be generous and don't be stingy. If you don't have enough money, ask your father for more."

Kong Yuanbao is less than 1.6 meters tall.

His face is like a big basin and his legs are very short.

Her belly is as big as that of a woman in her seventh month of pregnancy, and she looks plump and plump.

Especially funny.

He likes to stroke his beard when he talks.

His beard is not even as long as his fingers.

"Thank you, Uncle Kong. I actually eat a lot, but I just can't gain weight. Thank you for your concern, Uncle Kong. Mingxue is very good to me and often shares food with me. I'm sorry to bother you today. Uncle Kong, don't cook too many dishes. We all had breakfast and we're not hungry. It would be a waste if we cook too much."

It was Jiang Tongmu’s first time here and he was a little nervous.

Unlike Meng Bujiu, who had already sat down on the long bench in the lobby in a familiar manner.

He even crossed his legs.

"You're too polite. My son Mingxue has a bad temper, speaks rudely, and often makes enemies with others. I'm very happy that he has one more friend. Come on, come on, go to the private room on the second floor and sit down. I'll ask the kitchen to cook it quickly."

Kong Yuanbao dragged Jiang Tongmu upstairs.

As for his own son and the familiar Meng Bujiu, he ignored them.

I waited for less than two quarters of an hour.

The table was filled with dishes.

There are flying ones in the sky.

Running on the ground.

There are also those swimming in the water.

A mixture of meat and vegetables.

A total of eighteen dishes.

"Eat to your heart's content. If it's not enough, I'll ask the kitchen to make a few more dishes for you. Come, try this carp and see how it tastes. It has a strong earthy smell and people don't like to eat it. I kept it for three full days, changed the water dozens of times, removed its tendons and gills, and asked the chef to use heavy ingredients and add sugar color when stir-frying it.

It tastes salty and sweet, and it should be put up on the menu and sold tomorrow, but I always feel that the taste is very monotonous, and I don’t know what is missing. Can you help me taste it and see if it can be sold.”

The main reason why Kong's Restaurant has been able to remain open for so many years is that Kong Yuanbao likes innovation.

He would always study new dishes, and every new dish prepared by the chef would be tasted by him. If he was not satisfied with the taste, he would never serve it.

Therefore, the guests who come to his restaurant never get tired of the food.

When he heard that they were asked to taste the food, Jiang Tongmu picked up the chopsticks, picked up a piece of meat and put it in his mouth.

The meat is not too tender and has some chewiness.

It might be because it was fried for too long.

The first taste you feel on the tip of your tongue is salty, followed by sweetness, and the aftertaste is clearly fishy.

He frowned slightly.

I have also cooked fish at home.

Occasionally, you can catch grass carp, crucian carp or silver carp in the small river beside the fields.

But that was before the drought.

The water level is so low now that you can’t even see any fish or shrimps.

It was the first time for him to eat carp.

No wonder no one eats it. Even with so much ingredients, it still tastes fishy.

"How's it going? Is it delicious?"

Kong Yuanbao looked at them eagerly.

"I think it's okay and can be sold." Kong Mingxue said.

"Generally, it's not as delicious as other fish." Meng Bujiu said.

"It has a strong fishy smell. People with sensitive tongues may not be able to get used to it. But if we sell it at a lower price, we can still sell it. However, if we want to increase the price, we still have to add a seasoning."

Jiang Tongmu said truthfully.

"What ingredients do you want to add?" Kong Yuanbao looked straight at him, his eyes shining.

"Vinegar! Don't make it salty-sweet, make it sweet-and-sour, and deep-fry it instead of frying it. Coat it with batter before frying so it can take shape!"

Jiang Tongmu recalled the dishes he cooked at home.

Said with confidence.

This is the secret recipe my younger sister told grandma, which she heard from an immortal.

Since it can be used to cook meat, it should be no problem to cook it into fish.

"Make the fish sweet and sour? And add noodles? Is this possible? Never mind, I'll let the kitchen try it now."

It was the first time that Kong Yuanbao heard that fish could be cooked in a sweet and sour way.

If you don’t know, you might think you are eating sour apricot cake.

But he didn't refuse, instead turned around and ran downstairs.

You have to try it anyway. If it doesn’t taste good, forget it. It’s just a waste of a fish and some seasonings.

Our own restaurant makes so much money, so this little bit is not a big deal.

"Tongmu, you are kidding my dad, right? How can fish be both sour and sweet? Is this edible?" Kong Mingxue felt like vomiting when he thought of this strange taste mixed with the fishy smell entering his mouth.

"I don't know either. I just said it casually."

Jiang Tongmu had never eaten it before, so how could he know that Uncle Kong took it seriously.

"You haven't eaten it, what are you talking about? You probably don't even know how to cook. You can eat the food my dad will cook later. He will definitely bring it over for us to taste. I won't try it anyway."

Kong Mingxue rolled his eyes.

Concentrate on eating.

"I think it's feasible. The carp just now really doesn't taste good. If you don't like the fishy smell, you probably won't even want to touch it. Rather than not being able to sell it, you might as well use it to try Tongmu's recipe. What if it tastes good?"

Meng Bujiu picked up a piece of boiled chicken and spoke while eating.

"Then you two can eat it. I won't eat it anyway. It's scary just thinking about it."

Kong Ming was so excited that his hair stood on end.

Only he himself knows his father.

When it comes to new dishes, his father goes crazy and wants to add all kinds of ingredients.

Try them all.

Growing up, he has tasted countless dishes.

Some tasted good, while others were so disgusting that after taking a bite, I wanted to slit my throat and commit suicide on the spot.

Jiang Tongmu shrugged indifferently.

"Just try it. At this time last year, my family was still eating brown rice porridge with sprouts. Even the worst thing tastes better than sprouts."

Jiang Tongmu's tongue is very sensitive.

Therefore, he felt the bitterness of sprouts was stronger than others.

But he never mentioned it.

After all, our family is poor and being able to fill our stomachs is enough. Why should we be picky?

The three of them chatted.

Kong Yuanbao came up with the freshly cooked carp.

It's steaming hot and you can tell it's just out of the pot.