The story of a cook

Chapter 255

In the next week, the business was above 500 yuan, reaching 4000 yuan on Saturday and Sunday.

This is the effect I want to achieve. Selling it for 4000 yuan means that the business has started and it has already started.

At this time, the kitchen has stabilized, and everyone is very happy to work, and the kitchen is bustling every day.

Another week later, Boss Cao said: "Tanzi, now I see that our business is up and we can sell it for 4000 yuan. There are not enough waiters in front, so we have to find two waiters. In addition, I see people working in the kitchen. I'm also nervous, a radish will fill a hole, if anyone has a cold and a fever, there will be a shortage of people, let's find two more students."

I said, "Okay, then find two students."

Boss Cao said: "A relative in my family wants to learn to be a chef. See if you can come to our kitchen as a student."

I said, "OK, isn't that a good thing, let him come."

Boss Cao said, "I don't have to talk to you first. If you don't agree, I can't arrange to come in."

I said, "It's okay, I have no problem."

Boss Cao said: "Tan Zi, look, do you know any waiters? Introduce two."

I said, "I don't know much about waiters. I have a niece who works as a waiter in a hotel. Let me see if she can come over." Then I asked, "Brother Cao, how much is our waiter?"

"Six hundred." Boss Cao said, "That's just right. Tell your niece to come and work at our house."

I said, "OK, I'll talk to her."

When I got home from get off work that day, Lin Yan was still awake, so I asked her, "Honey, how is Qiuping doing there?"

Lin Yan said: "It's a good job."

I said, "I'm short of a waiter right now, you can ask her if she can do it."

Lin Yan asked: "How much is your waiter a month?"

I said, "Six hundred."

Lin Yan said: "That's quite a lot, other people's homes are five hundred and five."

I said, "I'm so busy and tired."

Lin Yan said: "That means your business is better now than before."

I said, "It's okay, it's been a month, and now it can sell for more than 3000, and when it's good, it's [-]."

Lin Yan said: "Isn't that good?" Then she looked at me and said more seriously: "Old Tan, I see that your business is very good wherever you go."

I said: "It's also tiring, I didn't see that I have gray hair now, so tired."

Lin Yan said: "You are not tired, you are thinking about things, and you are using your brain too much."

I said, "That's right, I feel refreshed after being in the hotel every day. When I get home, I want to sleep, but I still can't sleep. My mind is full of hotel affairs."

Lin Yan said: "Isn't the business better now than before? Think less in the future and sleep when you get home."

I said, "It would be great if this is the case. It's not that you have never worked in a restaurant. It's fine today. You don't know what will happen tomorrow. Your head is tired."

Lin Yan said: "No way, you can just cook and cook, don't take care of things, it will be lighter then."

I said, "That's fun, but it doesn't make much money. Don't you want to make more money? We need money now."

Lin Yan said: "No way, Qiuping will go to your place, and I won't do it anymore. I will find a place where I can earn more money."

I said, "It's fine for the two of us to make more money. You're still there. If you really don't want to do it, I suggest you find a job as a typist. After all, that's your old job. I'm sure you can use it in the future."

"Look, I don't want to work there anymore. If it doesn't work, just follow what you said and find another typing job." Lin Yan said, "I'll ask Qiuping tomorrow to see if she is willing to work with you."

A week later, Qiuping came down from the hotel to work as a waiter, and Lin Yan also came down from the hotel to work as a typist in a typing agency on Taishan Road.Boss Cao's relatives also came to the kitchen as trainees, and the fourth child introduced a child to the kitchen as a trainee.

Boss Cao’s relative, surnamed Xu, is a 22-year-old boy. He is tall, dark-faced, and hulking. He used to work as a security guard in a company.Assign him to Zhang Jun, help Zhang Jun, and ask Zhang Jun to take him to study while doing it.The child introduced by the fourth child is from HLJ, whose surname is Meng, and his name is Meng Hongwei. The child is very young, just 16 years old.When he came, it was brought by his father. After arranging everything, his father was about to leave. When the child saw that his father was about to leave, tears fell, and he went out crying to chase his father. It was a bit sad to see.His dad coaxed him outside for a while before he was done, and then returned to the kitchen.I gave Meng Hongwei to the second child. Both of them are from HLJ, they are fellow villagers, and they are easy to communicate with.

Qiuping did a good job as a waiter here, much better than at the Rose Hotel.When she was in the Rose Hotel, she was just a little girl who just came out of home, but now she has become a big girl.

Arranging Qiuping to work by my side is also a lot of peace of mind. She can be honest when working under my nose, and she is a girl after all. It is a bit uneasy to let her work in other places.

When the weather became hot in May, the business improved completely, and the turnover stabilized at more than 4000 yuan.

Business is good, everyone is good. From May onwards, in addition to the basic salary of 2000 yuan, I also have a monthly bonus of 500 yuan. I will give the 2000 yuan salary to Lin Yan, and keep the 500 yuan bonus for myself. Flowers are also rich and surplus.

The hottest dishes sold in the restaurant are smoked flavor, "Braised Big Fish Head", "Braised Potatoes with Potatoes and Kidney Beans", "Braised Pork with Chestnuts and Jujubes", "Steamed Sea Cucumbers with Tendons", "Flavoured Mashed Potatoes", "Stir-fried Bacon and Dried Beans with Garlic Sprouts" and "Three Dumplings stuffed with fresh stuffing, dumplings stuffed with sauerkraut, and dumplings stuffed with beef and celery.

Flavored mashed potatoes are a relatively common home-cooked dish, many people can make it, and now most people can make it at home.At that time, the main reason for the popularity of this dish was that the details were in place, it tasted delicious, and it was loved by customers.

The potatoes are the jute potatoes produced by HLJ.Peel the whole potato and steam it thoroughly in a steamer, then take it out and put it in a special rice cooker to keep warm.After the guests order this dish, they take the potatoes out of the rice cooker and mash them with a beer bottle while they are still hot.Then put a lot of oil in the pot, put a large handful of chopped green onions to sauté until fragrant, add half a spoonful of old soup, add a little salt and chicken juice to taste, then pour the mashed potatoes into the pot, turn to low heat, and hold them with both hands. Spoon begins to pump mashed potatoes in one direction.To what extent?I feel a little sour in my arms, and it's ok after the mashed potatoes start to sand.At this time, you will see white sand on the mashed potatoes, and you will smell a fragrant mashed potato aroma.

Put the fried mashed potatoes into the abalone plate until it becomes a dry paste.Then Zhou Ming's brother-in-law Wang Dong started to perform. He picked up the abalone plate and started beating it on the case. He watched the mashed potatoes that had been standing on the ground gradually flatten with the beating, forming a flat surface in the abalone plate.

Brush the pan clean.The pan for frying mashed potatoes is the most difficult to brush. No matter how quickly you turn the mashed potatoes during frying, the mashed potatoes will also form gelatinization on the side of the pan and stick to the side of the pan. It is very laborious to brush, and you have to use a bamboo brush. Just brush it off.Brush the pot well, drop the oil, add the chopped minced meat and fry until fragrant, add the fried compound sauce (sauce for braised kidney beans with ribs and potatoes), fry it into a fragrant meat sauce, pour a little seasoning oil, and then pour it on On the mashed potatoes, pour it into a half-laer Tai Chi shape when pouring, and sprinkle the chopped shallots and coriander on the remaining half laer, so that it looks like a complete Tai Chi pattern, half green, half sauce Yellow, very beautiful.The bottom is mashed potatoes. When eating, dig it with a rice spoon. It is very fragrant and refreshing.

This dish is very popular with women and children, and the hit rate is very high. Sometimes a table will order two dishes.The key to making this dish is that the whole potato is best steamed, which is better than cutting it in half. Also, when frying mashed potatoes, you must add a lot of oil and a lot of chopped green onions, and it is fast Work hard in this direction, don't be too troublesome and tiring, you must stir-fry the sand, you can't afford the sand, one is not fragrant, and the other is that the mashed potatoes are vented and have no taste.Mashed potatoes must have a swirling aroma in your mouth when you eat them. That is the heat and skill.

It looks like a very simple dish, but it is not easy to make it well, and it will not work if any link is not in place.Many chefs come to He Yuxuan to eat mashed potatoes. After eating, they feel that there is nothing wrong with it.The reason is very simple, that is, the details are not done properly, resulting in the dishes being neither fragrant nor stinky.

A chef cooks a dish, from the selection of raw materials, to rough processing, to first-cooked treatment, to knife shaping, to matching of auxiliary materials, to the choice of cooking techniques, to the choice of seasonings and the order of addition, to the mastery of the heat, to the tableware on the plate Every aspect of the selection and decoration of the plate should not be sloppy. It needs to be refined and ingenious. Only in this way can a delicious dish be made.That's why looking at ordinary dishes, chefs with craftsman spirit make exquisite dishes that everyone loves, while chefs who don't care make it a fried dish.

The reason is very simple, just put your heart into it.

I also learned a lot from making mashed potatoes.

Dishes don’t matter how big or small they are, as long as they are loved, accepted and applauded by the common people.

With good workmanship, even ordinary raw materials can make delicious dishes.

(End of this chapter)