The story of a cook

Chapter 251 Slowly Restoring Business
When the braised pork came out, both Zhou Ming and Zhang Jun wanted to eat it, so I said, "You can see it, you can't eat it."

Zhang Jun said with a smile: "Just eat one piece. It's so delicious and not allowed to eat here. Isn't that greedy?"

I said: "Cultivate a good habit, don't eat food in the kitchen, it's not good, that's called stealing food, if you want to eat it at noon, let's buy a plate, sit there and eat it, it's fair and square."

Zhang Jun opened his mouth and said, "Then don't eat it, just take a look and smell it."

Zhou Ming asked: "Brother Tan, I see that you didn't add any oil when you cooked it, you just sautéed it, why?"

I said: "We pay attention to "three-point stir-frying, five-point stewing, and two-point cooking" when making our Northeast braised pork. I have also seen some chefs make braised pork with oil. It is understandable for each person to do it. I can't cook oil. Stir, when you stir, you can stir out the moisture in the pork. Only by stirring out the moisture in the meat, can the meat taste better. This is like a saying that if you want to be weak, you must be strong. If you want the meat to taste, you have to let the water out of the meat, if the water inside can’t get out, the outside flavor can’t get in, right?”

Zhou Ming said: "That's the truth. I know it. It's better to stir-fry. At the same time, the sugar color can be hung without fading."

I said, "Yes, smart."

Zhou Ming smiled embarrassedly, and asked again: "Brother Tan, I see that you added a bottle of cooking wine. What does the cooking wine do?"

I said: "The function of cooking wine is to drive away evil spirits and strengthen the body."

Zhou Ming said, "Oh, I see."

I said: "It's as if I asked you to steam the bacon. These are details. Our bacon is made of 'bacon dried tofu fried with garlic sprouts'. It doesn't matter if you don't steam the bacon. It's fine to cook. It is also a dish when it comes out, but the effect is different after steaming. I don’t know if you have tried it, but the steamed bacon can be eaten directly, and it is quite fragrant, and some water will be steamed, right? "

Zhou Ming said: "Yes, a lot of water is steamed out, which is quite salty."

I said, "Let's take a closer look. In fact, each dish looks quite homely and seems to have no technical content, but some people just can't cook it well, right?"

Zhou Ming nodded.At this time, Zhang Jun also came over to listen to my cooking.

I said: "Some dishes were originally good when they were developed, and the idea was right, but they failed when they were done. Why? The details are not in place, and the raw materials that make up the dishes have not been refined. To put it bluntly, it is kung fu. It’s not in place, it’s a fool. Take the fried garlic sprouts with dried bacon and tofu as an example. After steaming the bacon, it tastes better than not steaming it. After frying, it has two flavors. Also, the processing of dried tofu also needs to be strengthened. Cut the dried tofu well. Simmer it with pure chicken broth, simmer in the flavor, and then control the moisture before frying. It must be better than the current one. As long as the processing of these two raw materials is improved, the taste of the finished dish will be greatly improved. Improve it, if customers like it, it will be a hot seller. A seemingly ordinary home-cooked dish, every family makes it, but you can make it to the extreme, this is effort, it just takes a little effort, right? "

Zhou Ming nodded and said, "That's the case."

I said: "It's good to know, so what are you waiting for, hurry up and deal with the dried tofu, and let me teach you, today we will focus on "bacon dried tofu fried with garlic sprouts" and "chestnut jujube red lean meat". The two dishes must be sold until they are cleared."

Zhou Ming went over and started to process the dried tofu.

Zhao Gang also finished frying the sauce, went over to check, this time it was cooked.The fried sauce has a strong sauce aroma, which tastes delicious and relieves greasiness.

Zhao Gang put the fried sauce into the seasoning jar, and said to me: "Master, now I know why the egg sauce I fried when I was in Weishili is not delicious. It is just like what you said, it is fried. Not cooked through."

"It's not just you, many experienced chefs will also make this mistake." I said, "This time I use this sauce to make 'Steak Ribs and Potatoes with Kidney Beans', which is better than the previous ones."

Zhao Gang said: "It's guaranteed to taste better than before, this sauce is so fragrant."

I asked: "Remember, I asked you to change the kidney beans into white beans yesterday. Did the white beans come today?"

Zhao Gang said, "Here it is, I've picked them all."

I said: "Okay, today we will use big white beans to make stewed pork ribs with potatoes and kidney beans, and the sauce has also been changed. Use the one you just finished frying. We researched this sauce by ourselves. You can name it yourself."

Zhao Gang smiled and said, "How can I name it, master, you can."

I said: "It's okay, let's start practicing, we still have to study a lot of things in the future, you start, this task is entrusted to you, complete it."

The number of customers for lunch has increased compared with yesterday, but not many, only two to three tables, and the dishes are sold well. After eating a piece of "chestnut and jujube braised pork", the guests at two tables said it was delicious, so they checked out I also packed a copy at the time, indicating that this dish is correct and successful in improving the cooking method of braised pork and soaking chestnuts in water.

At the same time, even if the guests at these two tables have eaten, they will come to eat in the future. Not only will they come to eat, but they will also bring friends to eat. This is word of mouth.

Judging from the menu received by the back kitchen, it can sell for more than 800 yuan at noon.

Good thing, sold more than yesterday.

Don't be anxious about anything, if you are not anxious, you can't solve anything if you are anxious, if it is useful, everyone will be anxious.The same is true for business. Business does not decline in a day, and naturally it does not get better in a day.Just like people get sick, the disease is not acquired in a day, nor is it cured in a day. There is no panacea in the world that can cure the disease in a day.

In the evening, there was a small climax at the end of the meal, and I was busy for an hour before I stopped for a while. "Braised kidney beans with pork ribs and potatoes", "stir-fried garlic sprouts with bacon and dried beans" and "braised pork with chestnuts and dates" are sold directly.

At dinner, Boss Cao said, "Tan Zi, guess how much our house sold today?"

I said, "About two thousand and eight."

Boss Cao said: "You guessed too little. It was sold for 2000 at noon. There are still two tables that have not been settled at night. It is more than 3000. Today our family can sell more than [-]."

I said, "That's good, a good phenomenon."

Boss Cao said: "Tanzi, let me see if our recipes need to be changed. Bring your dishes."

"It's only been two days, and I can't see anything. No matter what, it will take a week to see anything." I said, "I also looked at it. Our food is not bad. If you cook it well, you can eat it. , there is no need to make major changes, just remove some slow-selling dishes. I will wait for the new dishes to see, but there will not be a few dishes, and it will be useless if there are too many. At that time, there will still be some that sell well and some that don’t. of."

Boss Cao said: "That's fine. I can't see anything in the past two days. You decide on the recipe. I'll go out and print it after you finish it."

I said: "Okay, I will observe and observe in the next two days, don't worry."

I can't see anything in two days. If it can reach 3000 yuan within a week, it's okay, it means that the business has indeed recovered.

The restaurant is based on personal popularity, as long as it is popular, it will not worry about business.

Intuitively, the so-called popularity seems to mean that there are many customers, and what is lively is popularity.This is indeed popularity, and it needs to be achieved. If you want to achieve this, you must first increase the popularity of your own employees in the store, that is, adjust the atmosphere of the employees so that everyone can focus on their work instead of nonsense. ,this point is very important.

What is work?The front desk is the service, and the kitchen is the dishes.When everyone starts working hard, business will naturally improve.In this respect, it is often the kitchen that drives the front desk forward, so the kitchen is the engine of a restaurant.

In the next three days, the business was between 700, [-] and [-], and it broke through [-] on Saturday and Sunday, and the most sold on Saturday was [-] yuan.It appears that business is indeed picking up in the recovery.

In the next half month, the business stabilized at more than 3000 yuan.

During this period, Boss Cao approached me once, and it was about the recipe. He told him that there is no need to worry about resetting the recipe.

It's already April, and I'm going to make the recipe before May Day, and make a decent recipe.

Boss Cao said: "Now the guests are very appreciative of our dishes, we can make new recipes."

I said: "Brother Cao, this is how I think about it. This time, I will not only improve the hot dishes, but also strengthen the cold dishes and dumplings. I plan to put smoked vegetables on the cold dishes as the main dish. I saw that there is no smoked flavor on our street. If our family sells it, it will be the first one, so that the cold dish can also increase the selling price. I took a look at the remaining dumplings. Passed During this period of observation, our family now operates ten kinds of stuffed dumplings. I think it is a bit too much, because our store is small, so we should make it smaller. Don’t have to make it into a big dumpling restaurant that has all kinds of fillings, which is useless. Yes. The stuffing can’t be sold at all, but it has to be prepared. If it’s not on the menu, it’s not good for customers to order it. So my idea is to reduce the variety of dumplings to six to eight. Just make these six to eight kinds of dumplings."

Speaking of this, he looked at Mr. Cao, and Mr. Cao said: "It's good to increase the smoked taste. I agree with this. I think it will sell well. Wait for the dumplings. Our family is called a dumpling restaurant. If there are too few varieties of dumplings Not bad."

I said: "No, our family now has ten kinds of dumplings, and we sell only three or two kinds of dumplings every day, and we don't sell much else. I think there are six kinds of stuffed dumplings that are enough for our family to sell, so that we can concentrate our efforts on specialization. These six kinds of dumplings, if you make these six kinds of dumplings well, if you make one or two kinds of stuffed dumplings special, you will win."

Mr. Cao thought about it and said, "Then do as you said, let's try."

I said, "I've thought about it for a long time, and I think it's possible to do this, otherwise I wouldn't tell you." Then I said, "In addition, I plan to serve fresh seafood at our house."

Mr. Cao said: "Fresh seafood?"

I said, "Yes, it's chilled small seafood."

(End of this chapter)