As expected of Yuan Yuan, who was known as the weirdo of the restaurant, even her best friend was not to be underestimated.
The so-called birds of a feather flock together was probably this logic.
Time passed by, and soon it was time for breakfast.
âItâs time for breakfast. The first 18 customers, please come in for your meal. â Su Ruoyanâs voice was crisp and clear.
Just as she said that, Wu Hai and Mao Xiong definitely took the lead. Actually, if one observed carefully, they would know that when su Ruoyan stood out, Wu Hai had already lifted his foot and was ready to go.
The first echelon of the store had always been a fierce competition. However, after the 16th position, most of the positions were fixed.
However, ever since the store unlocked two more seats, the crowdâs enthusiasm to get into the first line had risen again.
In the past, there were only 16 and it depended on luck. Now, it still depended on luck, but it had risen to 18, so the chances were much higher.
âTodayâs breakfast is bean noodles and tangyuans. One serving for each person. If thereâs anything you donât want to eat or want to eat less, please let me know. â Yuan Zhou said while standing at the partition.
âWhatâs bean noodles and glutinous rice balls?â
âIs it salty or sweet?â
âI like to eat meat. I wonder if this tangyuan is meat tangyuan.â
âTangyuans should be sweet. Red bean paste, sesame, and brown sugar should be the best.â
âI think the tangyuan with fruit filling is the best.â
Then, the customers were divided into two groups. One group was the meat group, and the other group was the sweet group. Those who made a fuss about eating fruit filling were directly classified as the sweet group. It was impossible to make meat out of fruit.
Yuan Zhou did hear the arguments of the customers, but they didnât raise any opinions about the bean flour tangyuan itself. Therefore, he didnât care about it. Instead, he directly returned to the kitchen and paid attention to the heat control of the red sugar that was cooked into a gruel.
âDo you think the bean flour tangyuan is sweet or salty?â Zhou Xi poked Jia Ming who was beside him and said.
Not only Jia Ming, even Zhang Xin, who was placing a lunchbox on the table, said in unison,ââItâs sweet,â
Zhou Xi, who was a firm meat party, was speechless.
Was he stabbed in the back by his little friend?
âHow did you know?â Zhou Xi felt that Jia Ming was so certain that he probably knew what breakfast was.
âThis is the breakfast from my hometown. Iâve had it before. Itâs quite good.â Jia Ming said.
âAlright, itâs sweet. Boss Yuanâs food must be very delicious.â Zhou Xi was a little listless. It was the disappointment of not being able to eat meat.
Following the idol who loved to eat meat, Zhou Xi, who originally liked to eat meat, directly went into the meat. He was also a man who didnât like meat.
Because of Jia Mingâs reminder, Zhou Xi had stopped, but the other diners were still arguing in a low voice, thinking that their thoughts were right.
Zhang Xin was a little conflicted.âTangyuan is sweet, so is Daddi. Looks like I have to try one sauce today, or else the taste will repeat itself. Itâs not worth it. Iâll just have some sand crab juice.â
After thinking for a while, Zhang Xin finally made a decision. After telling su Ruoyan, all she had to do was wait.
During the breakfast, apart from the breakfast prepared by Yuan Zhou, the only thing that could be ordered was the various sauces.
Therefore, Zhang Xin and Yuan Yuan werenât the only ones who brought breakfast and ordered the sauce. There were many other people who wanted to try the dishes of master chef Restaurant.
Some people brought steamed buns, fried pancakes, and fried dough sticks, and some even brought rice. Of course, these peopleâs tastes were very normal. Therefore, the two most popular sauces were beef sauce and soybean sauce, which were the best for rice.
Yuan Zhou moved very quickly. When he saw that the red sugar porridge was almost done, he directly shook the small porcelain pot filled with the soybean powder skillfully. Then, the round, white and tender glutinous rice balls inside were wrapped with a layer of even powder.
As the tangyuans were ground into powder after being stir-fried, their color was slightly darker than that of the soybeans. Yuan Zhou merely turned the basin a few times and each tangyuans had a layer of outer coat on them, looking very pleasing.
Then, he divided them into six portions and placed them on a rectangular plate in a row. Then, he used the spoon in his left hand to scoop up a spoonful of the boiling hot red sugar porridge and poured it on each tangyuan.
The syrup made a sound when it came into contact with the soybean flour, adding a bit of liveliness to the quiet morning.
âItâs so sweet and fragrant. I really want to eat it. â
Every customer had no time to celebrate the victory of the sweet party before they were hooked by the fragrance and couldnât wait to eat it immediately.
Yuan Zhou was cooking the traditional glutinous rice balls with soybean flour without filling. Even though the size of the rice balls was already as big as an egg, they appeared especially big after being wrapped with a layer of soybean flour.
After the red soup was poured on the yellow coat, it became a red coat, which was very festive.
Because red sugar was made into porridge, it was slimmer than ordinary syrup, but it was still thicker.
Although it wasnât transparent, it looked very textured. At least, when Zhou Xi saw it, he felt that it was semi-transparent. The color layers were distinct, and the fragrance made him want to eat it.
âIs it red bean paste or sesame seed?â Zhou Xi asked Jia Ming.
âI think there should be no stuffing. This is the authentic cooking method. Boss Yuanâs cooking has always been the most authentic.â Jia Ming said after some thought.
In recent years, the glutinous rice balls with bean flour also had fillings, such as sesame and bean paste fillings, but Jia Ming remembered that when he was young, there was no filling in the rice balls. Of course, the rice balls werenât so big either. Therefore, he wasnât very sure whether the rice balls with or without filling were authentic. Today, he should be able to confirm that Yuan Zhouâs rice balls were definitely authentic.
âNo stuffing?â Zhou Xi looked at the bigger dumpling and didnât quite believe it.
He picked up a tangyuan with his chopsticks. Zhou Xi originally thought that the sugar would be left behind or the soybean flour would fall off together with it, so his movements were very careful. However, after he picked it up, he found that he had thought too much. It was like 502 glue, and it would not fall off even if he shook it a little.
When he put it close to his mouth, the rich sweet fragrance entered his nostrils first. After coming into contact with the warm mouth, the slightly hot syrup immediately melted, revealing the dry soybean flour inside. The soybean flour, after being stir-fried, was soft and pink. Because the particles were very small, when mixed with saliva, it became a paste.
The innermost part was the glutinous rice ball. After biting it, he really couldnât feel the stuffing inside, but the fine and soft texture, coupled with the pink soybean flour and sweet red sugar, really didnât feel enough with one bite.
âItâs fine, smooth, and sweet. Itâs indeed the purest texture of the glutinous rice balls with bean flour. The taste is excellent. As expected of the food prepared by boss Yuan. Itâs really delicious. â Jia Mingâs eyes were slightly narrowed, and he seemed to be enjoying himself.
The meat lovers who had just been clamoring for meat tangyuans were now immersed in the deliciousness of the bean noodles tangyuans. They didnât care about whether it was sweet or salty. It was so delicious that they couldnât even stop to distinguish between sweet and salty.
For example, Zhou Xi was a typical example. At first, he thought that it would definitely taste a little white since there was no stuffing in such a big piece. However, after eating it, he realized that the taste was pure, thick, and fragrant, which was completely different from what he had imagined.
Of course, the one that had the most special food was definitely Zhang Xin âs.
âŠâŠ
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