"Look at you, it's not that you are joking, but that's just humorous, I'm just, the same way, the same way, you go slowly." Xiang Qianjin gave up a way.

Shang Zhenqing didn't continue to look at him and left the factory directly.

Behind him, Xiang Qianjin, who was straightening his waist, his eyes were full of jealousy. Shang Zhenqing must have gone to the restaurant to eat big fish and meat again.

In fact, he really made a mistake in his prediction.

Today the restaurant launched a new dish called jelly.

It was mid-May, and vegetables such as mustard greens, peas, mustard greens, bitter melon, cucumbers, chicken feather vegetables, broad beans and other vegetables grew and harvested wildly.

Some vegetables can be harvested more than one crop, and summer and autumn are considered a favorite season for the people. You can eat vegetables in two seasons a year, and even some small "gifts" from mountains, forests and fields.

The restaurant also serves a lot of seasonal vegetables. One serving of fried vegetables and adds enough cooking oil, which is so fragrant. The price ranges from 15 cents to 30 cents, which is delicious, cheap and refreshing.

The new dish launched by the restaurant today is even more refreshing, making jelly made of starchy beans and other starchy beans.

After cleaning the mung beans, soak them for more than three hours, grind them into soy milk, pour them into sandbags, tie them tightly, put the gauze filled with soy milk in a basin of clean water to wash out the mung bean starch, wash them for about three hours after washing, and then pour out the water on the surface to get the bottom layer of mung bean raw starch.

No need to filter, just put it into the pot, add the mung bean water you just poured out, and cook it on low heat. The process cannot be stopped until the starch slurry becomes viscous, and it is clear and flakes. When the bulge is bulging, it is enough. Take it out and put it in a container of a specific shape to cool naturally. After forming, it can be cut into small pieces and even shaved into silk.

Paired with sour vinegar water and shredded vegetables, it is the best among the refreshing summer delicacies.

The texture is constantly brittle and the taste is crisp.

The bean dregs inside can also be used as pies, and the beans are fragrant when made.

It seems quite troublesome and takes a long time to use it, but in fact, soaking can be soaked at get off work, and before washing, and then get up early the next day to boil it. Take it to work. It will naturally take shape before lunch.

For this reason, Ke Baijia has been getting up about an hour earlier than before recently.

Anyway, it gets hot early in the summer and it’s hard to sleep. Getting up early did not affect Ke Baijia’s rest.

Compared with mung bean jelly, Kebaijia currently prefers pea jelly. Perhaps it has been boiling mung bean water more recently, so it is better to be fresher.

The new dish jelly, a portion of triennium, and mixed with cold dishes is 50 cents, which seems to be more expensive than stir-frying, but it also contains Kebaijia's secret chili oil.

The portion is touching. You can eat it just by eating it. You can also give egg and kelp soup. It is not expensive, but it sells about ten servings at once.

When Shang Zhenqing came over, there were only two servings left. Ke Baijia came out to greet him and told Shang Zhenqing that there were only two servings left of this dish.

He asked for one to eat here, and took out a lunch box and put it away.

Today, everyone has the intention to help him. Even if he has to take responsibility for it and doesn’t let others help him, this kind of intention is worthy of his gratitude.

Five cents of jelly should be treated as a way for everyone in the union to cool down.

Ke Baijia nodded and went in and prepared a copy himself.
Chapter completed!