The story of a cook

Chapter 253
After the recipe is set, the division of labor and explanation will begin with the kitchen staff.

First of all, I communicated with the second child and reduced the original 20 cold dishes to ten. The second child was very happy to see it, at least it was much easier to prepare the ingredients.

Tell him: "Second brother, prepare to smoke, you are in charge."

The second child said, "Okay, it's just that I'm not doing well."

I said: "It's okay, let's make it together, now let's decide on the varieties to be served."

The second child asked, "How much are you going to serve?"

I said, "Six things, you can see it."

The second child said: "Six things." Then he asked me: "What are you going to serve? Pig's trotters and chicken feet should be used."

I said: "Well, all of them, pig's trotters, chicken feet, chicken necks, chicken heads, chicken wings, and dried tofu skewers, you can see if it works."

The second child said: "And dry tofu skewers? That stuff is a lot of work, and I'm afraid I won't be able to skewer it by then."

I said: "You can skewer it yourself, just cut the dried tofu and let the waiter help you skewer it."

The second child said: "That's okay, when are you going to go?"

I said: "When will the preparations be finished? There are still ten days before May [-]st. It is best to serve it before May [-]st, and serve it together with the recipe."

The second child asked, "Have the smoker pot, grate, and pot lid all been fixed?"

I said: "The boss will do it, let's adjust the old soup first, buy some chicken racks and big bones, and raise the soup first."

The second child said, "That's easy to say, I'll start tomorrow."

I said, "Okay, let's do it tomorrow."

After talking about the cold dishes with the second child, I also talked about the dumplings with Xiao Zhao, the noodle maker. Xiao Zhao was very happy when he heard that the variety of dumplings had been reduced to six, and said: "Six types are fine, and I won't sell so many. You have to prepare, it’s a waste of trouble.”

I said: "Now we only have six kinds of dumplings left, so we have to make these six kinds of stuffed dumplings well and make them authentic."

Xiao Zhao said: "Master Tan, if you see any of my stuffing is not good, just tell me, teach me, my dumpling stuffing is not very good."

I said, "It's all pretty good. I don't know much about dumpling stuffing either. Let's study together. We'll make one stuffing and one that's qualified. There's only six stuffings in total, so it's pretty neat."

Xiao Zhao said, "That's fine, you can teach me when the time comes."

"Let's study together." I said, "Let's make a decision, and we will start making three delicacies today."

"Row."

"I tried your dumpling stuffed with three delicacies. It's delicious. It's not salty and not light." I said, "You can improve two things. The first one is the treatment of leeks. I think you pick them in the morning. Wash it when you are done, then control the water, start cutting when it is almost finished, and mix the stuffing on the same day."

Xiao Zhao said, "Yes, isn't that right?"

I smiled and asked: "So, are there any leeks that were not cut today?"

Xiao Zhao said, "Yes, there is still half a basket."

I asked, "Is the leek stuffing enough today?"

Xiao Zhao said, "It should be enough, almost."

I said: "That's good, just don't delay the sale. You don't cut the leeks today, just control the water like that, and put them in a ventilated place. You don't need to close the freezer at night, just put them in a ventilated place. It's okay, it won't rot. .”

Xiao Zhao said: "Okay." Then she called her little apprentice: "Xiao Geng, go and put the leeks by the window."

Xiao Geng took the leeks to the window and put them away.

I said: "Also, I saw that you spread the eggs. The eggs are very good. You spread the eggs and put them on a square plate with holes to dry. After they are cold, put the eggs away and find that there are big pieces. Chop it with a knife, don't you?"

Xiao Zhao said, "Yes, that's okay too?"

I said: "Let's change the method this time. When you spread the eggs again, pour the eggs into the basin directly after spreading them, and then use chopsticks to break them up quickly while they are hot. It is best to break them up in a ventilated place. Cool down while breaking up, wait until you break up the eggs and the eggs are cold, then pour the eggs into a square plate with eyes, and put them away after they are completely cooled."

Xiao Zhao said: "Okay, next time I will make eggs according to the method you said."

I said: "Okay, try it when the time comes, don't you find that the eggs you spread out are placed in the square plate while they are hot, and the eggs next to the square plate are gray?"

Xiao Zhao said, "Yes, it's gray, and there's a fishy smell." Then he asked, "What's going on?"

I said: "If you do it again according to the method I said, it won't be like this. You will know what's going on even if I don't tell you."

Xiao Zhao said, "Then I must try."

I said: "Also, the shrimp must pick the shrimp line."

Xiao Zhao smiled and said, "The boss also told me to pick shrimp threads, sometimes I was too busy to pick them."

I said, "I'll subtract four kinds of dumplings for you this time. You should be busy. You should have time to pick out the shrimp."

Xiao Zhao said: "Don't worry, Master Tan, I have to choose this time, I guarantee it."

I said: "That's good, if we don't make it, just make the most delicious dumplings with three delicacies stuffed." Then I said: "Remember, don't forget to add salt when spreading the eggs."

After communicating with Xiao Zhao, start communicating with Hot Cai, which is more important.Explained the thirty hot dishes in detail to Zhao Gang, Zhou Ming, and Zhang Jun, and explained the combination and weight of main and auxiliary ingredients in detail.Most of the dishes are old dishes from the past, and they continue to be sold, so everyone knows it when they hear it.Let me talk about the four new dishes that are newly served. The four dishes are: "Hot Tendon Roasted Sea Cucumber", "Scallion Roasted Topaz Ginseng", "Scallion Roasted Pork Tendon" and "Braised Crocodile Meat". Everyone took note of it.Finally, I will focus on the four special dishes that will be launched. One of them is the smoked taste that the second child is responsible for. Xuan Xiao Chao".Braised Pork with Chestnut and Jujube is an old dish. After improvement, it can sell more than ten copies every day. This kind of dish can be sold as a signature dish.

"Steamed big fish head" is a fish head dish developed by referring to Xiaonantun's kung fu fish and fish head stewed cakes. On the basis of fish head stewed cakes, it is stewed with the farm flavor of kung fu fish, which is delicious , full of taste, it depends on how customers react after the launch, it should be very good.The fish heads are made of fat-headed fish from the Dahuofang Reservoir. We have agreed with Boss Cao that we must buy freshly killed fish heads every day. Fresh fish heads will only taste good and meet the standard.

Crane Yuxuan stir fry is a vegetable combination dish.The green vegetables served in each restaurant are broccoli, snow peas, celery, baby vegetables, etc., which are almost the same. Sometimes customers don’t eat much of these dishes after ordering them, just filling them up.In response to this situation, I studied a refreshing green vegetable stir-fry to supplement the shortcomings of green vegetables.

The raw materials include leek stalks (there are dumplings stuffed with three delicacies, just cut off the root of the leek to make this dish), shredded dried tofu, shredded bacon, shredded squid, shredded fungus, and shredded red and green peppers.A small stir-fry consisting of seven kinds of raw materials is required to be dry and neat. The taste is salty, fresh, slightly spicy and refreshing, and the color matching is gorgeous. I like it when I look at it.At the same time, frying this dish requires a separate sauce to make it have a special taste, and it is difficult for people who don't know it to copy it after eating it.

Tell Zhao Gang to mix Meijixian, fresh dew and spicy soy sauce made by himself in a one-to-one ratio to form a three-in-one sauce, which is a unique stir-fry sauce for this dish.

At that time, there was no spicy soy sauce, and only the spicy soy sauce made by oneself was used. Now that there is spicy fresh dew, the spicy soy sauce is replaced.Sanhe juice is still in use now, and it is very refreshing when used to stir-fry some refreshing small stir-fried vegetables. Some chefs use Sanhe juice to make stir-fried beef, which tastes good.

I am very proud of a stir-fry sauce that I accidentally researched and could not expect to be passed down to the present.

Tell everyone about the dishes, and show everyone a sample of the new recipe. At the same time, sell the raw materials of the dishes that are not in the new recipe but are still on sale in the old recipe. When the raw materials are sold, the front desk will be notified to suspend the sale. buy.New dishes start to prepare raw materials, especially topaz ginseng and pig tendons have to be prepared in advance.

Send sea cucumber and tendons to Zhao Gang and tell him to finish.

Boss Cao is looking for a carpenter to make a bright file in front, and the progress is very fast, and it is estimated that it will be completed in three days.From the production of the Ming stalls, we can see why the restaurant can be installed like this. Boss Cao has very strict requirements for a simple three-story Ming stall, and strives for excellence in size, proportion, color, and shape.It seems that there is a certain reason for people to do business to make money.

I went to the seafood market with Boss Cao to determine the types of seafood to be sold, and at the same time negotiate the price with the supplier, and then come back to determine the price.And buy back the box containing seafood.

The smoked old soup on the second side began to prepare.The smoker pot, grate, and pot cover are all back. Every day, the second child takes out the chicken rack and big bones of the old-age soup and starts to practice smoking to find out the feeling.To be honest, the second child smoked very flavorful. Although the old soup has just started to grow, the taste has not yet reached the heat, but the smoked things have passed the test.The only regret is that I went north to find the elder brother who used to supply the breeder heads and paws to Cheong Wa Dae. He said that the breeder heads and paws were starting to run out of stock and it would take a month to get them.It's a pity that we have to wait a month before adding the heads and feet of the breeder chickens.

Xiao Zhao cut the leeks that had been drying for a day on the second day, and called me over in surprise when she was cutting. She said excitedly: "Master Tan, I know why I have to dry the leeks for a day before cutting. At this time The leeks are dry, and the cut leeks have the smell of leeks. The leeks I cut before were not dried. It looked like there was no water, but there were still some. After cutting, there was no such a fragrant smell of leeks, and there was a mixed smell. .”

I said: "It's good to know, and I will press the leeks every day in the future."

Xiao Zhao said, "Understood."

Then Xiao Zhao showed me the egg bowl and said, "Master Tan, I really admire you. This is the egg spread according to the method you said. This time I poured the eggs into the bowl and started stirring them with chopsticks. Break it up while blowing the air, and it’s on the window sill. My arms are sore. You see, the eggs are so good, they haven’t changed color at all, and they are so even, and there is no fishy smell. You can taste the eggs in one bite Son."

She said it with excitement.

I said, "This time I know why the eggs change color and turn gray."

Xiao Zhao smiled and said, "I know, I know this time."

I said: "Eggs and leeks have been improved. You can make dumplings stuffed with three delicacies and try again. The taste is guaranteed to be different. It won't work if the guests don't like it."

Xiao Zhao said: "Today, when customers order dumplings stuffed with three delicacies, they will be filled with fresh stuffing. I guess the customers will say that they are delicious after eating."

I said: "Remember, dumplings with three delicacies stuffing must have a bright taste. When you eat the fragrance of leeks and the brightness of eggs, you have to swirl in your mouth. That is called three delicacies stuffing dumplings. There is no secret in adjusting the fillings." , the main thing is that the kung fu is in place, the raw materials are processed in place, and the arms are sore—”

(End of this chapter)