Chapter 1009 – [Winter of Growth]

Shion and Keter make a game, and Eden goes to school as usual. And likewise, I prepare the store.

As usual, but today is a little different. Because the menu to be uploaded to the store this time is a little different.

“Let’s see…Today’s menu, the legendary scorched rice soup, plus golden fried rice”

“I’m not kidding about reactions this time”

“No, can you?”

I went to a Chinese restaurant with Eden before and saw that I was disappointed with the scorched rice soup, so I brought the cookware I had left in Horizon to make the legendary scorched rice soup for real.

It is different from the cooking utensils seen in Biryong, the King of Cooking. In fact, it is possible to turn it on a fire with a handle, but it was better to use an automatic machine as the era is the era.

I ate this often. I take it out and use it whenever I think of it, so I use it well and store it separately in Horizon.

“You don’t seem to know what to do, but if you bring out such a dish at the time of promoting it on social media, it’s no different than using a cheat key.”

“Uh?”

“That’s why I asked you to try social media. Usually, people who use social media like fancy dishes because the decoration is good even if the taste is a little off. If you take a picture and post it, it’s the element that gets the most sympathy.”

“No, I knew that, but the legendary scorched rice soup was supposed to be popular? Isn’t the scorched ji soup itself a bit off the menu?”

“Wouldn’t you eat it if another store started doing it?”

“I’ll try it just to compare the taste.”

It’s because we’re comfortable making cooking utensils, but we don’t usually invest that much, so if we make it, we’ll see how it tastes with the effort.

Are you tired of not seeing the dishes you only see in your memories?

Anyway, as expected by Xion, this post was getting a lot of positive responses. The number of retweets and likes of the post is more than double than usual.

When I post a post, I usually take a picture of the finished product and upload it. Maybe it’s because I uploaded a short video of the nurungji the size of a person’s head breaking and becoming nurungjitang, so the response is even better.

[Legendary Nurungjitang!!!!! Something I only saw in Cooking King Biryong!!!! I’ll definitely go eat it, boss!!!!]

[Really, there is no such thing as a store here. The legendary Nurungjitang looks delicious too!!!]

[The legendary scorched rice soup with golden fried rice. Is this a special feature of the flying dragon?]

[Please do mapo tofu too, boss!!!!!]

Mapo tofu……. Shall we try it sometime soon?

Mapo tofu, which is fried in a wok as if boiling, is no joke if it tastes like the original, not something that comes out in large quantities like in military or school lunches. Ah, suddenly thinking of mapo tofu reminds me of lines.

If mapo tofu was to be served in stores, it had to be localized a bit. Of course, the original mapo tofu is also delicious, but the peppery tofu is added to the pepper, giving it a tingling taste even for Koreans who like spicy food.

Of course, there are people who like it, but most people find it difficult. If I were to make it, I thought I would have to reduce the spiciness and use less spices. Although, of course, you can taste enough.

Anyway, I got ready and went to the store. Since the store already had a separate machine, there was no need to prepare anything other than ingredients.

“Shall we try a test drive?”

When the rice is ready, I oil the hemispherical nurungji-tang machine, apply rice on it, and spread it thinly. Then, the inside is coated with another sauce.

Pour the prepared tangsu here. However, there is one important thing, but if you add a lot like the original, it will be a big deal.

After all, sweet and sour sauce is also water. When heated in an enclosed sphere, it evaporates and becomes a vapor. However, if you add more than the amount of tangsu sauce and make it, when you open the lid after baking, it will pop!!!! And it will burst

So sweet and sour sauce in moderation. Rather, even if you pour more tangsu sauce later, use only enough that the nurungji can survive.

After that, the completed scorched ji spheres are taken out and fried in oil. However, the temperature of the oil should be slightly lower, but if the temperature is set too high, the nurungji will be crushed by the pressure of the hot and sour sauce while frying.

Of course, you need to adjust the temperature well enough for the fried rice to fry well, but… And take out the fried rice when it is properly cooked.

Shake off the oil and place in a bowl. And wait for a while. After a while, the tangsu sauce inside melts the coated sauce and wets the nurungji, causing it to break itself.

Crispy!!!!

There was no directing where light leaked out as steam spewed out like in the cooking king’s flying dragon. However, as the steam from the tangsu sauce rises between the crushed and split scorched rice, one visual has become full of romance and awesomeness.

“It’s like that every time I do it, but it takes a lot of work.”

Cooking speed, skill, timing. It is a dish that should not be missed. Thanks to that, I wondered if I would be able to properly serve customers if orders were delayed.

The taste isn’t bad though. In fact, making normal scorched jitang is much better, but it’s because my standard is my standard.

“Oh, it’s about time”

It’s time to open the store. After I cleaned up the scorched rice soup I had made, I went out to put the sign in front of the store back to open.

And there, there were people lined up in a longer than usual line. Some came as couples, and regular customers who came often caught my eye.

To be honest, I feel a little sorry every time I see regular customers. Some of them must have come on lunchtime, but they are wasting such an important lunchtime.

Well, as a chef, you should do your best to serve that part. That’s the correct way

“Welcome”

“Oh, hello, boss.”

“Are there three of you? Please sit inside.”

Fortunately, the store is small, so the number of customers that can enter at one time is small. Thanks to you, it’s good for me to cover.

Even though customers had already arrived, there were still many customers lined up outside. It seems that I am in the mood to work all day today.

“The boss said he was making the legendary scorched jitang today…”

“Yes, personally, it’s something I’ve been wanting to make for a long time. It’s about 2-3 servings per piece, so it’s better to order one for three people, and if it’s not enough, order another fried rice.”

“Hmm…What do you want to do?”

“Let’s order one and fried rice. I want to eat golden fried rice.”

“Then, boss, please give me one of the legendary scorched rice soup and three pieces of fried rice.”

“Yes, I understand”

“Boss, we have one legendary scorched rice soup and fried rice for two!!!”

“All right!!!”

I get right into cooking.

Apart from the legendary Nurungjitang, the fried rice was not prepared except for the ingredients. In fact, it is possible to stir-fry and serve out beforehand, but I think it is meaningful to eat fried rice right away.

And above all else, performance.

In fact, today’s menus take up a significant amount of performance. The legendary Nurungjitang is not to be missed, and so is the Golden Fried Rice.

First, I spread the rice on the scorched rice soup machine, left it to bake, and prepared fried rice in the meantime.

All you need is a wok to make fried rice, and some rice, eggs, oil, and salt.

It’s very simple, but because it’s that simple, it’s a dish that shows the skill of the chef. If an incompetent cook tried to make this, the egg would not dissolve properly in the rice and it would just be made poorly.

I put oil in a wok and cracked an egg into it. Crack the yolk right away and mix it with the white. If you want it to be slightly cooked, throw rice here.

And mix evenly with a ladle. Of course, mixing doesn’t end here.

Instantly increase the firepower and stir the wick. The fried rice in the wok dances while stirring the wok with the fire rising fiercely.

Awesome!!!! Aww!!!! Chaaaaa!!!!

“Wow!!!”

Fierce flames, and flying golden fried rice. The sight itself is a spectacle. Almost half of the people who take pictures are facing this way.

But a performance is not just a show. Blow away the moisture of the fried rice to make it more chewy, and coat each grain of rice with egg water to make it more delicious.

As I said before, golden fried rice is one of the dishes that show the skill of the chef.

If so, what kind of work would come out if I made my own golden fried rice, which is hard to find even if I searched the dimensions?

“Whoa, whoa…”

I took a moment to catch my breath. Actually, I don’t get tired of this kind of thing, but besides this, my feeling is also on the nurungjitang side, so it’s because I’m multitasking in various ways, so it’s because I have a lot to pay attention to.

No, physically, far from being tired, it’s all about using your brain.

Before long, scoop the finished fried rice with a ladle and serve it on a plate in a pretty round shape.

There was a beautiful, glossy yellow fried rice. The color itself may be yellow, but thanks to the oil, the gloss flowing on the surface of the rice grains gives the illusion that it is gold.

“The golden fried rice you ordered came out first”

“Wow, that’s real golden fried rice”

“This is no joke. How do you make it like this?”

In fact, the simplest way to make golden fried rice is to simply mix the rice with egg water, marinate it, and stir-fry it. Then, anyway, something that can be called golden fried rice is created.

But I made it perfect. Eggs are also almost evenly coated on each grain of rice, and the taste is neither excessive nor lacking.

Because they are young people, they take pictures before eating. I’ll post it on social media, but it’s okay because it will eventually lead to promoting our store.

After the photo time, it’s dinner. They picked up spoons and started tasting.

“Hmm? Ohhhhh…!!!”

“Wow, it looks like it only contains eggs, but it’s very savory and delicious.”

“It’s good, this is delicious. It’s nothing special, but the rice goes well”

If there is one hidden taste, the oil used when cooking is not just oil, but green onion oil. The oil was boiled once with several spices including green onions, so the umami taste melted into the oil.

Green onion oil is one of the most important ingredients in Chinese cuisine. And there are a few ingredients I added, so it will be more savory and delicious.

And by the time they emptied about half of the fried rice, the legendary Nurungjitang was ready. I measured the timing and said to them as I brushed off the fried scorched rice.

“The scorched jitang is served, but it breaks down quickly with sweet and sour water inside. So if you are going to take a picture, please prepare it in advance.”

“Ah yes!!!!”

“Are you really scared? Not pouring sauce?”

“Hey, take out your phone. Take a picture.”

Soon, I put the scorched jitang on the plate and took it out. A nurungjitang the size of a person’s head reveals itself while smoking seaweed.

They take pictures And as time passed, the nurungji began to disintegrate gradually due to the hot water inside.

The heat of the tangsu spreads hotly in the cracked scorched rice soup. The laver, which had become thicker than before, gave off a delicious smell and whetted the appetite.

“It’s really broken!!! It’s amazing!!!!!”

“How do you make it like this? Boss, do you have any other secrets?”

“There are many secret recipes, but it would be difficult to explain them all one by one. Even if I can think of them right away, there are more than 10.”

“Wow, the boss is very talented. I will come often from now on!!!!”

“Then thank you for me”

They make scorched rice soup delicious. Because the taste itself was great, and the performance was great, it was easy to finish one bowl of scorched rice soup.

So guests go and come back. Thanks to that, I was busy, so I had to cook without having to worry about anything else for a while.

“Well?”

As a result, the material ran out. Even though it’s still early in the afternoon, if the ingredients have already run out, it’s ambiguous to end the business……. But there are still ingredients for tomorrow to cook tomorrow.

I tidy up for a while and look around outside. There are still people, but not as many as you might think.

There are ingredients left, but I don’t think it’s a bit that people can’t treat them. It’s better to serve it even if it takes a little time.

“Sorry!!! There are so many customers right now that we’ve run out of ingredients!!!”

“Ah…Then you can’t eat? I waited for an hour.”

“No, there are ingredients for tomorrow, but it will take time to prepare them. 30 minutes… No, just wait 20 minutes.”

“What about 20 minutes…”

“I came all the way here, but it’s better to wait 20 minutes to eat”

“Right?”

Fortunately, no one had an issue with it. It seems that most of today’s guests were winners.

I sent out the last customer in the store and trimmed the ingredients again. It didn’t take long to prepare as there were no eyes to see. Because if there are no people, he can demonstrate his movements as a transcendental being.

I quickly organized, prepared, finished washing the dishes, prepared new dishes, and started my business again.

By the way, if a guest comes like this in the future, it would be nice to insert a break time in the middle. Or did you find a part-time job?

Even helping with serving or washing dishes would be of great help. It would be convenient if I could just focus on cooking… Should I get a Jinja part-time job?

I thought I should think about the break time issue and the part-time job issue. At least not today, let’s get down to business.

“Yes, it’s ready. Come in. For those who have been waiting this far, we’ll serve golden fried rice separately.”

“Really? It’s worth the wait.”

“Let’s go in, brother.”

That’s why I’m busy doing business today. However, the ingredients for tomorrow’s supply gradually ran out by the end of the evening, and by the end of business hours, there were only a handful of leftover ingredients.

This was pretty dangerous. As much as it is proof that business went well today, I feel good.

First of all, we order at least a little more ingredients for tomorrow than today……. Oh, our store originally made the motto of changing the menu every day, but it’s a waste of time to have a menu like today. I was going to do it until tomorrow or the day after tomorrow, but it seemed to me that I would do it until tomorrow.

I finish the shop and return home. Eden was supposed to be sleeping, but today he ran to me as if he had been awake late.

“Here you go, Dad!!!!!!”

“Yes, our Eden, did you listen to your mother?”

“Uh!!!!!!”

“Aigo good”

There was no physical fatigue, but there was a little mental fatigue, but when I saw Eden’s smiling face, that fatigue flew away in an instant. Our Eden is like a medicine for me.

“You did a good job today too”

“Yeah, but what are you looking at?”

“I’m looking at the reviews of people who have visited your store today. Take a look at this.”

Looking at the pad Xion held out, there were reviews written by people who visited our store today and ate the legendary scorched rice soup. Most of them are well-received, so I feel comfortable watching them.

“The response is quite hot. If we do business with the same menu tomorrow, there will probably be many people flocking to it.”

“For now, I’m going to go to scorched rice soup by tomorrow.”

“Maybe it would be better to do it until the day after tomorrow. If you make a limited menu too short, there will be people who will not enjoy it, and the reaction will be ambiguous.”

“If you are, then so be it.”

In this kind of analysis, our Zion is the top. It would be more helpful for the store business if I followed Zion’s opinion rather than doing it my own way.

Anyway, even if it’s just one day, there are more than ten reviews. That means that the response from our store is good and that they are also satisfied.

Our store is also gradually thriving. It slowly starts to become known through word of mouth.

It didn’t seem farther than I thought until Eden became a proud shop.