The story of a cook

Chapter 580 Sauce conch

Some people dispersed as they walked and lost contact.It's not that they forgot, but that they all need to live and support their families, so they had to go to different places and fight for their ideals.

Busy and busy every day, running around, living day after day.

This will live.

Is it difficult?It's hard, but there's no sweetness without hard work.As the old saying goes, there is no pie in the sky, if you want to eat pie, you have to earn it yourself, otherwise you can only eat bran swallowed vegetables, or drink northwest wind.

People have to do it at any time, and it is impossible not to do it.

In the past two days, I asked the seafood guys from the four stores to save up the dead conch, and then drove them to the old store with a shopping cart to start researching the sauced conch.

The way to cook fresh conch is to put it in a pot under cold water. It will be cooked in five to six minutes after the water is boiled. At this time, it is tasteless to eat. You always pick out the conch meat and eat it with the seasoning sauce. This way of eating is called "original conch meat". conch sauce".

Now the conch is all dead, so you can't eat it with a bright taste. You don't need to serve it to the guests, and you don't like it.

Wash the conch, put it into the pot, add scallion and ginger, dried pepper, refined salt, soy sauce, Huadiao wine, oil, bring to a boil on high heat, turn to medium heat for 10 minutes, then turn off the heat.Take out one and taste it, the taste is very chewy and chewy, but the taste is not too strong, it has a taste just now, and the color is not too good, yellow and chubby.

Such conch can only be eaten by oneself and cannot be served to guests.

Tried the soup and it tasted good.It would be nice to eat all the flavor of the soup into the conch.In my heart, it may be that the sauce's time is short, and it will be better if the time is longer.

So turn on the fire and sauce the conch in the pot for another 5 minutes.

After 5 minutes, the fire was stopped, and one was taken out to taste. The taste was stronger than before, but the conch began to harden, and it was a bit difficult to bite.This is absolutely not possible, the guests will be exhausted after eating a portion, and it would be strange not to return the dishes.

How can we achieve both taste and bite, and it tastes like eating beef tendons.To achieve that effect is a very good appetizer, and guests are guaranteed to like it.

I couldn't think of any solution for a while, and was reluctant to give up, so I picked out all the conch meat and put it into a bowl, sat there and ate it slowly, like eating beef jerky.

This is a habit. When a newly developed dish fails to achieve the desired effect, I will sit there and eat the whole dish.Since it doesn't taste good, eat it yourself, and think about the difference when you eat it.

Feel while eating.

The taste is there, but it is not strong enough. It seems that the taste of soy sauce is missing, or the soy sauce I chose is wrong, the salt is high, and there is no fragrance.Conch is seafood, so its freshness should be reflected.The taste is not exciting enough, that is to say, it tastes like ordinary soy sauce, which is almost the same as eating beef tendon, but it does not have the meaty aroma that comes with beef tendon.It is certain that there is something wrong with the choice of soy sauce. You should choose Yipinxian or fresh dew.If you want to stimulate, you should also add some spicy fresh dew, or add fresh millet instead of dried chili.

The choice of scallions is also a bit wrong. You should use chives, and it would be better to add some coriander.

The miso soup made from these things is guaranteed to taste good, with both the flavor of the miso and the brightness.

But how to let the conch eat these flavors?

It is not guaranteed to be made for a long time. I just made the sauce for 10 minutes for the first time. It tastes good, but it has no taste.The second time the sauce was 15 minutes, it had a little taste, but it was old, hard, and a bit hard to chew.In other words, if you continue to use the sauce, it will only become harder and harder to bite.

How can we make the conch not only eat the taste but also keep the tenderness?

Seeing me eating conch, Zhao Xiaojun came over to pick one up and tasted it, and said, "Boss, it tastes really good, but it takes a lot of effort to bite."

I glanced at him and said nothing.

"How long is the sauce?" he asked.

"Fifteen minutes." I replied.

"15 minutes? The conch is good in 5 minutes. I said why is it like this? It's like eating a rubber band." He said.

I said: "I know it will be good in 5 minutes, isn't this sauce, I want to make it taste better."

"That's not easy to do. It's not easy to enter Xiandan fresh conch. It's still dead, and it's not easy to follow."

"How does the miso soup taste?"

"To tell you the truth, I think it's average, it's just an ordinary taste, not bright enough."

"What do you think is missing?"

"It's almost the same if you add some Yipinxian and fresh dew. If I make it, I will add some mountain pepper. It tastes good."

"Shanhua pepper?" I thought for a while and said, "You can try it, your suggestion is very good."

Mountain pepper removes fishy smell and dryness, and improves the taste. Why didn't I think of it?

Give him the few remaining conch shells, then stand up and walk out of the kitchen to the backyard to light a cigarette.Now I know how to make miso soup, but I still don’t know how to solve the problem of hard conch. Come out and think about it, you can’t force it from the house, and you can’t hold it out.

Wang Yaxin stood at the garbage storage place in the backyard and walked over.

"What are you looking at?" I asked.

He said: "Director, look, the ground is covered with skin, I think about it and put some cement on it."

Looking at the ground where the garbage is stored, it is indeed peeling, and sand is exposed in some places.

Said to him: "Two bags of cement."

"Two bags," he said.

"Let's fix it then, call the buyer to buy two bags of cement." Then he asked him, "Do you know how to wipe it?"

"Wiping this thing is easy and can be done. We have a mud trowel at home, and it can be done in an hour."

I said, "Let's fix it, it's time to fix it."

He nodded and asked me after a while: "Director, how old is Zhou Xiaomei this year?"

I replied: "One year older than me, 37."

"37? This is the year of birth, the year of the ox." He said to himself.

Looking at him and smiling, he knew the purpose of asking Zhou Xiaomei's age. His son is in his 30s and hasn't dated yet. He just saw Zhou Xiaomei and wanted to introduce him to his son.

Not optimistic about his son.His son is 1.7 meters tall, chubby, and looks obscene, which is disgusting.

He asked again: "I heard you said that she is the niece of your sister-in-law's family?"

"Well, yes." I said.

"I'm 37 and haven't dated yet, haven't I been in a relationship before?" He inquired.

I said, "I haven't asked about this, and now I have no object."

"What's her house like?"

"The conditions are very good, his father runs a wine shop."

"Open a wine shop to make money."

I said, "Her family is not short of money, she just came out because she didn't want to stay at home."

He didn't make a sound after listening.

I didn't get entangled in this matter, I was still thinking about the conch in my head, and saw him go up to the second floor without saying a word.

In the dumpling room, Zhou Jing was talking about it.

"You don't know, the situation at that time was always in danger. The children who saw the pressure cooker were frightened and went to hide. I have used a pressure cooker at home, and I know what's going on. I saw that the high-pressure valve was blocked, and the high-pressure ring was exposed. I’m pissed off. I quickly got a pot of cold water, went up and poured it on the pressure cooker, and it stopped immediately.” She was talking about the pressure cooker at Fisherman’s Wharf, which was poured on the pressure cooker at the time Cool water, avoided an accident.

Pressure cooker!
Yes, use a pressure cooker to press the conch!

A flash of inspiration flashed in my head, and I said in my heart that Zhou Jing, you are really my lucky star.

Immediately go back to the hot food kitchen, take out the pressure cooker, add cold water, add shallots, ginger slices, two coriander, Huadiao wine, oil consumption, Yipinxian, fresh dew, fresh millet spicy, mountain peppercorns, and then put the remaining Put the dead conch in it, fasten the cover, and press it with fire.

Turn off the heat in the pressure cooker SAIC for 5 minutes, and simmer for 2 minutes with the lid on to make the taste more delicious.

I opened the lid of the pressure cooker with excitement, and a fresh scent of soy sauce came to my face. The kind of joy can be imagined-the feeling that the heart is about to jump out.

Before I tasted the conch inside, I had a hunch that it was a success.

Take out a conch from the pressure cooker, take out the snail meat inside, put it under your nose and smell it first.The taste is very good, I want to eat it when I smell it.

I didn't rush to put it in my mouth, but watched it.The pale yellow snail meat trembles, and when you move your chopsticks, the tail of the snail meat shakes slightly, showing tenacity, giving people the urge to go up and take a bite immediately.

No matter how good the food is, it is also imported.

After taking a bite, it is tough, the sauce is rich, very chewy, and has the same texture as eating beef tendon.The taste is salty and fresh, fresh and slightly spicy, and spicy but tender. After eating, the lingering taste lingers in the mouth for a long time.

Definitely an appetizing and refreshing appetizer!
The mood at this time can be described as joy.For a chef, there is nothing more ecstatic than the success of the dish he developed, unless it is a wedding night.

Joy is joy, excitement is excitement, and you still need to be calm.Ask Zhao Xiaojun, Zhang Zhicheng, and Li Haicai to taste one each. After the three of them tasted it, they all agreed and gave a thumbs up.

"Boss, why did you think of using a pressure cooker?" Zhao Xiaojun asked.

I said: "I suddenly thought of it, thanks to Zhou Jing, she was talking about the pressure cooker, and she reminded me all of a sudden."

"Admiration." He said.

Zhang Zhicheng asked: "Boss, what's the name of this dish?"

"Give me one." I said, "I haven't thought about it."

Zhang Zhicheng called it "Secret Conch", Li Haicai called it "High Pressure Conch", and Zhao Xiaojun called it "Yipin Conch". None of these three names were very good, and finally decided to call it the very rustic "Sauce Conch".

"Sauce conch" is first tried in the old store.As soon as it was launched, it was well received by customers, especially the local people in Binhai, who said that they did not expect conch to be eaten like this, which is much more delicious than "conch in original juice" and "scallion conch".

After a week of trial sales, sales continued to rise, from ten to thirty, and still rising, becoming a signature dish.

The research and development of this dish is mainly to solve the problem of dead conch. With the increase in the number of sales, the dead conch in the four stores are not enough to sell in the old store, and sometimes they have to be made with live conch.The cost of making live conch is naturally high, so I went to the seafood market with the purchasing staff, talked with the conch supplier, and bought the conch that died that day at a price of five yuan per catty.You must know that live conch costs ten yuan a catty, which is half the price.

The supply problem was solved, and the dish "Sauce Conch" was launched uniformly in the four stores.The other three restaurants are the same as the old ones. Once launched, they became popular immediately, and customers were full of praise for this dish.

One month after the launch of "Sauce Conch", the sales share has been rising steadily, and it has firmly occupied No.2 in the list of dish sales. No.1 is smoked pickles.

Qinghua Pavilion led the trend of Binhai people eating conch, and "sauce conch" became all the rage.

(End of this chapter)