The aromatics sizzled, releasing their fragrance, as Light Soy Sauce and Dark Soy Sauce were poured in, along with so oyster sauce, a small spoonful of salt, and a small spoonful of sugar. After stirring everything evenly, the salted fish bits were added.
Two large bowls of water were added to simr, allowing the savory flavors of the aromatics and the salted fish to ld into the broth.
The heat was turned up high. The eggplant strips, which had been soaking in water, were drained and added to the wok. After stirring them well, the lid was placed on the wok to braise for two to three minutes, allowing the broth to penetrate the eggplant.
Three minutes later, upon lifting the lid, a rich, savory fragrance wafted out from the wok, causing several kitchen assistants nearby to involuntarily swallow.
By then, the broth in the wok had visibly thickened considerably, and the eggplant strips were tender, quivering in the simring liquid.
Paired with the rich fragrance, the dish beca even more tempting.
At this point, the eggplant was exceptionally soft. Stirring it with a spoon could easily cause the pieces to break apart and spoil the dish’s presentation. Therefore, it was necessary to toss the contents by shaking the wok instead.
Grasping the handle, he vigorously swirled the wok, causing the contents to tumble along its inner walls. This thod not only achieved the purpose of stirring but also accelerated the evaporation of moisture, making the broth even thicker.
Once the broth had reduced sufficiently, the wok was taken off the stove.
Ma Zhiqiang had already heated several clay pots on an adjacent stove. The contents of the wok were transferred into these. The piping-hot clay pots subjected the dish to a second heating, intensifying its fragrance even more.
He seized the mont to sprinkle a handful of chopped Scallions over the dish, placed the lid on the clay pot, and it was ready to be served.
Efficiency is paramount in restaurants, so it’s now rare to cook these types of stewed dishes entirely in clay pots from start to finish. Typically, the dish is nearly complete before being transferred to a preheated clay pot.
These portions were for the staff and were served in large clay pots. If this were a new item on the nu for custors, it would be served in smaller clay pots to avoid impacting the sales of other dishes.
After preparing the Salted Fish Eggplant Stew, Lin Xu washed the wok and then made the hand-torn cabbage with the ingredients he had prepared earlier.
Just as lunch was ready, Shen Baobao led Tan Yajun and his assistant, Yuan Fei, into the restaurant.
"What a wonderful sll! What delicious food are you making?"
A food enthusiast, Tan Yajun was imdiately captivated by the rich aroma upon entering.
Shen Baobao was also curious. She only knew that hand-torn cabbage was being prepared today, but Is the fragrance of hand-torn cabbage usually this intense?
Shu Yun, who was organizing custor information at the reception desk, smiled and said, "Today, we’re having Salted Fish Eggplant Stew. The boss cooked it himself. You can all go upstairs to try it."
During staff als, the servers ate on the first floor while the kitchen staff ate on the second. They dined separately so that the female employees with larger appetites wouldn’t feel self-conscious eating in front of the chefs.
"Salted Fish Eggplant Stew? That’s a classic dish that goes perfectly with rice!"
Tan Yajun’s face lit up with a delighted surprise. Good gracious, I always thought the online jokes about Lin Ji’s staff als being the best were just that—jokes. Turns out, they’re true! This trip was totally worth it. In the future, if I’m free, I should definitely co with my grandniece to the restaurant more often. This is how you get to eat the best food Lin Ji has to offer!
The group went upstairs, where the al was already laid out on a table.
Dou Wenjing, who had recently rented the adjacent space, was sitting in a booth discussing the banquet hall’s decor style with Zheng Xiaoguang, who was there to take asurents.
As for Geng Lele, having run a couple of errands to the company for Dou Wenjing, she felt she had worked up an appetite again. She was now gazing intently at the clay pot on the table, eagerly anticipating the start of lunch.
The diced salted fish and eggplant in that clay pot are practically taunting ! It’ll be a cri against my taste buds if I don’t devour them!
"Look, the missus is here! Let’s eat!" soone exclaid.
There was a sink for the staff to wash their hands by the kitchen door. Tan Yajun and Yuan Fei washed up, then joined Shen Jiayue at the booth.
When Lin Xu erged from the kitchen with a large bowl of rice, the al officially began.
When the lid of the clay pot was lifted, the rich aroma that billowed out drew gasps of appreciation from everyone.
The scent was simply intoxicating.
Tan Yajun held a bowl of rice and said with a smile, "I was planning to eat light since I have a flight soon—just one bowl of rice, I thought. But slling this, I’m not sure even two bowls will be enough!"
When a ’rice killer’ dish like this appeared, doubling one’s usual rice intake was practically mandatory.
Lin Xu said, "Uncle Tan, please eat as much as you like. We definitely have more than enough rice today."
He picked up so of the sauce-drenched eggplant with his chopsticks and placed it in his bowl. Mixing it with the rice, he took a bite. The distinctive umami of the salted fish, the aroma of the lard, and the inherent fragrance of the eggplant exploded in his mouth.
The eggplant pieces were studded with tiny cubes of rendered pork fat. Paired with rice, the taste was absolutely divine.
It truly is a rice killer. When Uncle Tan said he might eat two bowls, I thought he was exaggerating. But after tasting this, I think I might need three bowls myself! This dish, paired with rice, was incredibly satisfying.
After a few bites of the Salted Fish Eggplant Stew, a mouthful of the hand-torn cabbage cut through the richness, its salty, savory flavor once again making the rice disappear at an alarming rate.
When such ’rice killer’ dishes tead up, the rice supply dwindled rapidly.
"This is so delicious! The hand-torn cabbage with the Salted Fish Eggplant Stew is a match made in heaven! Xu Bao, I’ll need another bowl of rice soon!" Geng Lele exclaid.
"Delicious, truly a delight! The boss’s cooking skills are incredible!" another person chid in.
"Wow, this is leagues better than the food at our design firm! If it weren’t so far, I’d eat here every day. This feels like truly living; other als are just about surviving," comnted Zheng Xiaoguang.
"..."
The others were also eating with gusto, their mouths gleaming with oil, all showering Lin Xu with praise for his culinary skills.
Lin Xu looked around curiously and asked, "How co Sister Yan isn’t here yet?"
Geng Lele, her mouth full and cheeks puffed out like a hamster’s, replied, "She went to the TV station. Apparently, she needs to renegotiate the online broadcasting rights for the food show. She said she’ll co eat after she’s done and told us to save so cabbage for her."
Chen Yan probably doesn’t know we made Salted Fish Eggplant Stew today; she’s only thinking about the hand-torn cabbage, Lin Xu mused.
Shen Baobao imdiately said, "In that case, let’s finish all this eggplant. It would be such a waste if my cousin doesn’t eat it, right?"
Lin Xu: "..."
No wonder you and Geng Lele get along so well. It’s a good thing my wife’s cousin isn’t here, or she’d be lecturing us about ’plastic sisterhood’ again.
He took a quick bite of rice and, looking at Dou Wenjing, asked, "Have you two reached a decision yet?"
"Pretty much," Dou Wenjing replied. "We can start with the plumbing and electrical work this afternoon and aim to finish it within three days."
For the banquet hall, she planned to lay carpet directly on the floor. This would save money on flooring and also cut down significantly on ti. The walls, lighting, and other fixtures would also be kept simple.
While eating, Tan Yajun suddenly asked, "Xiao Xu, the Mid-Autumn Festival is just around the corner. Could the restaurant make so mooncakes? We’ve been racking our brains trying to figure out what to give the employees at the audit firm."
Mooncakes? Lin Xu took a sip of his egg drop soup before asking, "We were actually planning to make so. What do you think of Milk Yellow Mooncakes? I’m thinking of adding them to the nu, but I’m not sure if we can produce enough to et demand."
The Mid-Autumn Festival is coming up. Those Milk Yellow Mooncakes from the last lottery draw recipe could definitely bring in so profit.
"Milk Yellow Mooncakes?" The people around Lin Xu looked at him, their eyes wide with pleasant surprise.
Having that kind of snack for the Mid-Autumn Festival would be absolutely fantastic!
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