Reincarnated Chef: Rise Of Culinary Tycoon - 56 Our food truck

After they finish having breakfast, Ming Er served them with tea and we have a talk again

“Brother He, you come here to buy cooking equipment?”

“Yes that’s right”

“Is that mean the truck ready?”

“Not really, I just take the truck from the workshop after checking the condition and maintenance of the engine. That’s used truck, so I need to check if there’s something wrong with the truck”

“Um, I understand brother”

“The reason I buy the equipment is when the truck finishes modified, that equipment can be directly installed on the truck. I even bring the truck for a test drive here and saving delivery expenses… hehehe”

“The truck is here?”

“Yup. I park that on the other side of the road. You can see it from the window over there”

“Wow, let’s see our truck, hubby”

I and Ming Er going to the window to see the truck my brother in law mention. Across the street, there’s a truck parking there.

“Brother He, is that the truck?”

“Yes, there she is. Want to see from the closer look? Father also has me to deliver fresh vegetables to you. They at the truck cargo box”

“Really? Let get the goods and see the truck”

We leave the restaurant and go to where the truck parked. Brother He opens the cargo box and starts unloading vegetables from there.

“Whoa…that a lot of vegetable bro!”

“Haha…It’s already what can’t be kept in our storage. The harvest is good recently”

“Alright, when you finish buying equipment, stop by again brother. I’ll cook some of this vegetables for father and mother”

“Okay, why not. They will love it”

We unloading the vegetables and moved to the restaurant. After the vegetables finished moving into my restaurant, my brother in law says goodbye to go to the cooking equipment shop to buy equipment that will installed in the food truck. He said after he finished buying the stuff, he will stop by in my restaurant and also to pick up A Yun that stay in here to talk with my wife.

“Okay brother You, I leave A Yun here and will pick her up later when I’m done with shopping”

“Alright, take your time brother, don’t worry, you’ll return with delicious food from my kitchen later”

“Hahaha…I’m waiting for that”

After that my brother in law, get into the truck and drive it to the equipment shop. I return to the restaurant while thinking about what kind of dish I should make with so many vegetables there. After looking the vegetables that available there and see so many tomatoes, I decide to make two dishes with them, the first dish is Tomato and egg stir-fry (xi hong shi chao ji dan) and the other is Stir-Fried Cauliflower with Tomato Sauce

The first dish is quite simple, easy and fast to make. The ingredients I need to make that dish are:

INGREDIENTS (FOR 2 SERVINGS)

• 1 and 1/2 tablespoons peanut oil (or vegetable oil)

• 4 eggs, beaten

• 2 big tomatoes, chopped

• 3 cloves garlic, chopped (about 1 tablespoon)

• 1 teaspoon salt

• 1 tablespoon granular sugar

• (optional) chopped green onion for garnish

• Steamed rice to serve with

COOKING INSTRUCTIONS

1. Heat 1 tablespoon oil in a medium-sized skillet over medium-high heat. When the oil is ready, add egg and cook until the bottom side is done, but the top is still raw about 30 seconds. Stir with a spatula, chopping the egg into bite-sized pieces, until egg is just cooked. Turn to lowest heat, transfer egg to a plate, and set aside.

2. Add the remaining 1/2 tablespoon of oil and the garlic and turn back to medium-high heat. Stir the garlic a few times until fragrant. Add tomato and stir-fry until the edges are slightly charred and texture becomes soft about 1 minute. Add egg back into skillet and spread salt and sugar on top of it. Quickly mix everything together will a spatula until evenly seasoned.

3. Serve warm over steamed rice.

And for the second dish, the ingredients I need to make it are:

INGREDIENTS (FOR TWO SERVING)

• 300 grams long stem cauliflower florets (from 1/2 large cauliflower)

• 1 tablespoon peanut oil (or vegetable oil)

• 1 tomato, chopped

• 2 cloves garlic, sliced

• 2 tablespoons tomato paste

• 2 teaspoons sugar

• 1/2 teaspoon salt

• Prepare a large bowl of water and set aside.

• Bring a large pot of water to a boil. Add cauliflower and boil for 2 minutes, until the stem is half cooked, without getting too tender. Turn off heat and immediately transfer cauliflower to the bowl of water to cool down. This will stop the cauliflower from continuing to cook and help it stay crisp. Drain cauliflower with a colander.

• Heat oil in a large nonstick skillet over medium-high heat until warm, about 1 minute. Add tomato and garlic, stirring constantly. Chop tomato with a spatula while stirring, until tomato turns into a paste and the liquid is evaporated about 5 minutes. Add tomato paste and mix well. Add sugar accordingly to adjust the flavor of the sauce

• Add cauliflower back into skillet and carefully use a spatula to scoop sauce from the bottom over cauliflower. Keep mixing everything together, until cauliflower is soaked with tomato sauce, and extra liquid from cauliflower is evaporated about 5 minutes. Sprinkle salt on top and mix well with the spatula again. Adjust flavor by adding more sugar if needed.

• Transfer cauliflower with sauce to a plate and serve warm.

After cook this two dishes, I’m going to the storage room to take some food containers to pack them for my parents in law. What makes me surprised, when I return to the kitchen that dishes already gone!