Sad and Ecstasy Braised Pork Rice - Rossella's Private Chef Recipe 1
This time last year, I started preparing for the opening of Private Kitchen. I still remember the expectations and frustrations I felt when I opened the restaurant. I had been cooking for many years, and only a few tasters came and went from my family, so I was not very confident that I could conquer everyone's taste buds. I was extremely scared at one time. Fortunately, you didn’t notice it~O(∩_∩)O Ha! As the orders increased every day, I gradually became convinced that I am indeed very talented in cooking! ! (Look! This is a typical contradictory complex of inferiority and arrogance) At that time, I got up at 6 o'clock every morning to buy vegetables, washed them and cut them. At 8 o'clock, I took the Carrefour shuttle bus to buy pork belly and chicken legs. The diligent days lasted until a month before the New Year. Prices soared. Carrefour's premium pork belly rose from 17.5 yuan/catty to 27.5 yuan/catty. Vegetables also increased in various ways. According to calculations, the cost already exceeded the selling price of each meal. I had no choice but to give up and practice in seclusion to prepare for the yoga teacher training in February. In fact, many people around me didn't believe that my costs were so high. Then I showed them the receipts from the supermarket every day. After reading them, they asked in shock, why do you use such good materials? You can also buy pork from the wholesale market, the price is at least half as much. I said the meat there didn't taste good, but they didn't take it seriously, so I couldn't say more. Neighbors in our community often ask, why is your stewed meat so delicious? When I walk to the third floor, I can smell the aroma of the meat from your sixth floor. Why can't we stew it well? Do you have any secrets? Some people who are more mature ask bluntly, "Have you put poppy shells in it?" Why do I always want to eat? Well, I took this neighbor's question as a compliment on my cooking skills. I think the biggest secret is to be willing to spend money and buy better meat! I have always believed in a saying, you get what you pay for. Just because you can't taste the difference doesn't mean there's no difference, and it doesn't mean that everyone can't taste good or bad like you. This is why some stores are busy while others are sparse. Cooking skills are very important, but raw materials are equally important. Okay~ Back to today’s private dish recipe, Braised Pork Rice. This was the original flagship product with a very high click-through rate. Only Teriyaki Chicken Leg Rice can compete with it. I’ll talk about Teriyaki Chicken Leg Rice next time.
Staple food
Home cooking
