sovbooks Chapter 212 Three Types of Summer Porridge
Chapter 212 Three Types of Summer Porridge
Chen Yuan lay on the bed and stroked his chin.
Back then, the system was constantly installing things like porridge cookers, fryers, and all sorts of other things. At the time, he felt that the space would eventually be insufficient.
I didn't expect it to happen so quickly. It seems that taking over the shop next door is now urgent.
Immediately afterwards, Chen Yuan began to examine the preparation methods for the three newly added types of porridge.
There are more food options in the shop now, but only three types of soy milk, all of which are limited editions. If that's not enough, Aunt Li has to make regular soy milk to supplement the menu.
These three types of porridge have exacerbated the current shortcomings of their shop.
Moreover, the weather has been getting hotter and hotter these past few days.
More and more customers are carrying various milk teas and soy milks.
Of these three types of porridge, the other two, except for this savory porridge, can be served cold.
These three types of congee perfectly fill the seasonal gap.
He immediately added three more lines to tomorrow's preparation list.
Then, he shared information about these three types of porridge in his regular customer group.
Seeing the group chat instantly become lively, Chen Yuan suddenly had an idea: he should create his own account.
We did it right away.
Chen Yuan immediately sent the information about creating the account to Sister Tiantian, after all, she was so adept at managing her social media business.
Asking her for advice is the most appropriate thing to do.
Sweetie didn't reply immediately; she's probably resting or editing videos.
After notifying everyone who needed to be notified, Chen Yuan went to sleep.
early morning.
When Chen Yuan went to pick up the goods, he bought all the ingredients for these three types of porridge at once.
The key to making mung bean and lily bulb soup is to avoid overcooking the mung beans until they split open and become runny. Fresh lily bulbs should be added last to prevent them from becoming mushy, and the lotus seeds should have their cores removed to prevent them from becoming too bitter.
The sweetness comes from the best rock sugar Chen Yuan bought on the market, which he added in three batches.
Because the cooking time is different, the sweetness will be more complex.
The key to this porridge is to rinse it with ice water after cooking. This will make the broth instantly clear and improve its appearance.
For the snow pear, white fungus, and water chestnut soup, soak the white fungus in cold water until it expands, then tear it into small pieces. Simmer it over low heat until it becomes gelatinous, then add snow pear chunks and peeled water chestnuts. Add a small amount of yellow rock sugar to enhance the sweetness. This makes it smooth and refreshing without being greasy.
Lotus leaf, winter melon, barley, and pork rib porridge is made by blanching pork ribs to remove the fishy smell, then cooking them together with stir-fried barley. The winter melon is cut into chunks with the skin on, which makes it even more effective in clearing heat and reducing internal fire.
Before serving, simmer the rice in dried lotus leaves for three minutes. The aroma of the rice, combined with the fragrance of the lotus leaves and the pure freshness of the ribs, makes it a pleasant drink even when served hot.
Chen Yuan didn't hold back and taught Aunt Li how to make all three types of porridge.
"When selling porridge in the summer, you must remember three words: clear, transparent, and moist."
"In the hot summer, everyone wants something refreshing and cool. If the porridge is too thick, customers will naturally not want to drink it."
Aunt Li wrote down all the key points, and then asked another question.
"Why don't we make one of those fancy porridges you get outside? I've noticed that young people these days all love that kind of porridge."
Chen Yuan thought to himself, "What are you saying? The system didn't give that either. If it did, I would have made that kind of fruit porridge and iced porridge too."
But that's not how you say it, Chen Yuan coughed and said.
"Those fancy porridges outside, they like to add coconut milk, condensed milk, thickeners and the like, which are not only bad for your health, but also easy to get tired of after a few sips. I thought if we're going to make porridge, we should make better quality porridge."
"Moreover, these three types of porridge include both sweet and savory options. They taste great whether paired with our steamed buns or fried dough sticks and meat buns, and the flavors complement each other."
Aunt Li and the other three newly arrived women nodded in agreement after hearing this.
"No wonder Mr. Chen's business is so big; there's a reason behind what he says."
"That's true. I don't like drinking those sweet drinks from outside. Maybe it's because I'm getting old and can't keep up with the trends of young people."
At this moment, Sister Zhang spoke up: "Boss Chen, I think your shop has everything now, except for some pickled vegetables. If you could make some pickled cucumbers, pickled radishes or something, it would be even better if you gave them away for free."
Chen Yuan agreed and then mentally spoke to the system.
"Did you hear me? We're short on side dishes right now. Next time, send me the recipes for them, understand?"
Of course, the system wouldn't pay attention to his rambling.
Chen Yuan hung up the signboard, and the three types of porridge were priced the same: 15 yuan for a large bowl, with generous portions and great value for money.
Chen Yuan had made all the preparations, but things didn't go as he expected.
11:30.
The guests slowly left.
Chen Yuan stood in front of the porridge bucket, somewhat puzzled.
Every time the store launches new products, customers rush to buy them, but for some reason, the three new porridges this time have been met with a cold reception.
We barely managed to sell out.
Chen Yuan tasted each of these porridges as soon as they came out of the pot, and there was absolutely no problem with their taste.
Chen Yuan frowned. The recipe was given by the system, so there was definitely no problem with it. He also personally purchased the ingredients. So why was this happening?
Unable to come to a conclusion, Chen Yuan didn't dwell on it. Instead, he took out his phone and sent a message to several group chats.
This morning I served three new congee options: mung bean and lily bulb, snow pear and white fungus, and winter melon and pork rib. Has anyone tried them? Is the taste off? Is the portion size wrong? Or is it inconvenient to drink in the morning? Or are there any other areas that need improvement? Please feel free to point out any problems, and I will definitely make changes.
The moment the message was sent, the group chat erupted with a variety of replies.
[Working class student Xiao Zhao: Boss Chen, the porridge is good, but I really can't drink it in the morning. I have to catch the subway. I can just grab a steamed bun and go, but I have to hold the porridge, and I'm afraid it will spill if I'm rushing to catch the train. It's inconvenient to carry around like this.]
[Teacher Zhou from kindergarten: I think the mung bean and lily bulb soup, and the snow pear and white fungus soup are all good, but I find them a bit too cold to drink in the morning. The pork rib porridge is quite good, but I feel the pork ribs are too dense.]
[Linlin's Mom: The portion is too big. I suggest offering half portions. Buying such a large bowl in the morning is far too much for my daughter and me to finish.]
[Amateur food blogger A-K: Boss, they've all missed the point. Listen to me. The porridge portion is too big; one serving is enough to fill you up, and you won't want to miss out on other delicious food, so there's no need to queue up to buy it separately. You can ask for a smaller portion, or you can make a set meal, like meat sandwiches with porridge—one hot, one cold; one sweet, one savory—someone will definitely like that.]
[Xiao Su, a self-taught TCM practitioner: Pork rib congee is savory and delicious, but barley has a diuretic effect, so drinking it in the morning can easily cause frequent urination. Plus, a big bowl is too much for office workers!]
Chen Yuan read through them one by one.
It seems that the main problems are its weight and lack of portability.
He slapped his thigh.
Rectify immediately!