Gourmet: From a Stall in Northern Europe-Chapter 69: Dreya’s Milk Tea Request

That evening during business hours, unsurprisingly, more than a dozen returning customers came, all drawn by the desserts and tomato scrambled eggs.

His promotional video expanded from three types of dishes: roujiamo, biangbiang noodles, and hand-rolled cold noodles, to eight types, including stir-fried dishes from yesterday.

The foreigners lined up emitted exclaims of "Wow" upon watching the video, especially when the scene of stir-fried shredded potatoes was played, the atmosphere on-site was lively.

Neighboring Lunard saw Lin Chen appear and instinctively ran down from his car to observe Lin Chen’s skills.

As for the little brother, he had already spent money, so what’s the harm in guarding the food truck for a while, there might be business after all?

The two model sisters didn’t come today, but Sister Haofang and her husband showed up, enjoying another round of feasting and grabbing. They also mentioned to Lin Chen that they plan to move within the city limits and would come for dinner every day, which was a pleasant surprise.

In addition, the Fu Country guy in a security uniform came with two colleagues for dinner, all of them people working late into the night.

"What, making breakfast tomorrow?"

"Selling beef and mushroom porridge?"

"Sounds good, what time will you set up the stall?"

"I work nearby, so I’ll definitely come in the morning!"

Afraid he couldn’t complete the task, Lin Chen also began to extensively advertise making breakfast tomorrow, aiming to accumulate customers one by one.

Knowing Lin Chen has to rush to work after setting up the stall, Lucas also worried about not selling the food in the morning. With a trial mindset, Lucas sent private messages on social media to Dreya and Anna, asking if they had time to try it.

The two women sitting in the business car returning from the capital were bummed for not being able to eat ice jelly and late-night snacks, then saw Lucas’s message and immediately agreed.

"Great, I didn’t expect breakfast would be offered, I haven’t had Great Xia’s breakfast before."

"Said it’s porridge? Is it similar to the porridge sold at the Great Xia Restaurant? That one is delicious, I used to go there often to drink it."

"Would be nice to have ice jelly to drink in the morning, I feel uneasy not having it for a day, dreaming of that minty coolness."

"Indeed, reminds me of Great Xia’s milk tea, both are addictive stuff, if today’s schedule wasn’t tight, I would have taken you to drink milk tea."

"Milk tea? What’s that, is it as good as ice jelly?"

"Ice jelly counts as a dessert, milk tea is a beverage, can’t compare, but both are good. Plus, milk tea has many varieties, at least the menu I saw had over thirty types."

Anna was tantalized by Dreya’s description of milk tea, swallowing saliva repeatedly, suddenly grabbing her wrist.

"Is there no milk tea shop in Amiens? Why not ask Lin if he can make it?"

"Hmm?!"

Dreya was taken aback, her eyes suddenly shooting out a radiant light.

"Right, why didn’t I think of that, we could let him make it! The business would be great!"

"Oh, making milk tea?"

Lucas was about to share this good news with Lin Chen after receiving Dreya and Anna’s reply, then saw their request immediately.

If they could make milk tea, they could provide a large order.

Presumably, it must be their model friends.

"Milk tea?"

Lin Chen blinked, it wasn’t hard to make, at least the basic types, but he definitely couldn’t make the complicated ones.

Different types of tea have different brewing methods, variations in water temperature, time, etc., brewing tea is considered a unique subject in Great Xia.

Milk tea is challenging, but fruit tea definitely isn’t, Lin Chen would tinker with making it at home on usual days, traveling far with skills in hand, survival relied on oneself.

Fooling the foreigners, they hadn’t tasted many, might not even have had any, casually making it would be fine.

"Alright, ask them about their schedule and confirm a date they can come, then I’ll make it."

Upon hearing Lin Chen could do it, both immediately stated not only in the morning, but they could come in the evening too.

Time quickly moved to morning.

The sky was dark, and Lin Chen, after just sleeping three and a half hours, had to climb out of bed, turn off the blaring alarm, and run to the bathroom to wash his face with cold water, only then slightly waking up.

Dragging weary footsteps into the food truck, activating the time buff, wash clean the soaked rice before sleeping.

Soaked in oil and salted water, the rice grains appeared full, the surface looked like it was coated with a layer of glaze, shining under the light.

Though some online recipes suggested using a pressure cooker to speed the rice expanding, to be safe, he decided to follow the recipe given by the system.

First, boil two barrels of water, then pour in 1/5 of the rice, maintaining high heat to avoid rice sticking to the pot.

Initially, it didn’t need much stirring, until the rice gradually expanded, then it would stick to the bottom, requiring stirring every few seconds, otherwise, it would definitely stick, affecting the porridge’s flavor.

Before sleep, besides soaking the rice, he also brewed a pot of bone broth on the stove, using pig bones and fish head bones, slow-cooked with ginger and scallions until now.

As for the deboned fish meat, it could be used to enhance the porridge later.

Opening the lid, a concentrated aroma of bone broth puffed out, the soup was boiled into a light milky white, faintly revealing a light yellow.

Filtered all food residue, leaving half a barrel of bone broth, occasionally ladle a scoop into the porridge, preventing water from evaporating excessively.

Taking advantage of the porridge cooking gap, he also sliced a basket full of fresh mushroom slices, these in foreign countries, are replacements for fresh shiitake mushrooms, except lacking shiitake fragrance, overall were not much different.

Fresh shiitake mushrooms weren’t found here, only dried goods, he didn’t plan to use them, the flavor was slightly too strong, would ruin the porridge’s fresh taste.

Lean parts were used for smooth beef, tenderloin or thighs could be used, as long as there were no tendons affecting the texture could be used.

Sliced thinly, marinated with oyster sauce, ginger strands, salt, pepper powder, and starch, mixed evenly.

No soy sauce was added, would discolor, affecting the appearance in porridge.

Fish slices were marinated similarly, additionally bought some deboned chicken thigh meat, cut into pieces, also marinated, tasty while controlling costs.

Prepared the materials for breakfast, two and a half hours remained until the porridge base was cooked.

Of course, can’t be idle, in the evening he must do a barbecue challenge, now seize the time to prepare ingredients.

Through online research, Kikihaer kebab rated highest was Goro-clasp meat, which is beef brisket sandwiched with sweet onions.

Beef brisket needed to be fat enough, three-fat-seven-lean won’t do, at least half-fat-half-lean, if unavailable buy beef fat.

But considering foreigners didn’t habitually eat fat, he chose slightly leaner beef brisket.

The whole brisket is submerged in cold water, with ginger and scallion and white wine to remove excess blood and odor.

After cleaning, placing it in a pressure cooker, adding basic seasonings like ginger, Sichuan pepper, bay leaves for secondary cooking, must press it until tender, effortlessly chewing, only then it’s delicious.