The story of a cook

Chapter 63 Cultivating Internal Strength
After listening to Sister Zhao's words, when I went northbound to buy vegetables in the morning, I bought apples for Yaru.

At home, my sisters care about me and care about me. Without the awareness of caring for others, naturally I will not please girls. This must be learned slowly.

Men don't have to talk sweetly, but they have to care about the woman they like.

She was very happy when she handed the apple to Yaru, the expression on her face was the same as the expression on my face when Sister Zhao gave me the clothes she bought, happy and happy.Every time I receive the clothes that Sister Zhao bought for me, I am happy and feel the happiness of being cared for. I believe Yaru is the same, even though I only bought apples.

Those who love will return, and those who are blessed will come.

People's efforts will pay off.

By buying apples for Yaru, I thought of my sisters at home. They have cared for me, loved me, and cared for me all these years.It’s been three years since I came out to work, and I haven’t bought anything for them. Although my sisters don’t want me to spend money on buying them, if I buy it for them, they will feel the same way I did when I received clothes from Sister Zhao. The same, will be happy, will be happy, will feel that my brother is sensible, and can care about and love my sister.

Family affection is love, warmth, and the selfless love of human beings.

Love needs to be sacrificed and maintained.

I was wondering what to buy for my sisters besides buying things for my mother when I went home for my mother’s birthday this year?

I told Huang Ping about this idea, and Huang Ping also had a difficult time.

She said: "I should buy something, but your sister is too many, five, what should I buy?" She thought for a while and said to me: "If you want to buy it, you can buy the same one, and they won't be angry."

"Second sister-in-law, what should I buy for the same one?" I asked.

Huang Ping said: "Don't worry about this, I'll think about it for you. If you can't think about it, you can't buy it. When the time comes, I'll just buy it for you."

I said, "Then thank you, Second Sister-in-law."

Huang Ping said: "Tch, be polite to me." Then she asked me: "By the way, Tanzi, how are you and Yaru doing? When your mother celebrates her birthday

Can I go home with you? "

I said, "That's enough. According to what she means, her family doesn't let her look for a partner outside, and she wants to look for her at home."

"Then it's not easy to deal with. Yaru girl is very nice, and you two are quite suitable. If her family disagrees, you can cook raw rice and see what her family can do."

Huang Ping gave me an idea, but it was a very good idea, and I didn't seem to be able to come.

I said, "Second sister-in-law, I can't do that. If her family doesn't agree, that's all."

Huang Ping said: "Actually, Yaru is really nice. It would be your blessing if she became with you. Yaru has a good personality, is sensible, and I think she is filial. It is hard to find a filial daughter-in-law now." She sighed, and continued: "Hey, I'm afraid that her family will not agree, you, it's better to take a long time."

I smiled and said nothing.

"If Yaru can't do it, then the second sister-in-law will introduce you to a good one. What the girl doesn't have is that she must be hanged from a tree." Huang Ping said.

Boss Zou said, "Huang Ping, Fang Fang from your third sister's family hasn't found a partner yet. I think Tan Zi is quite suitable."

Huang Ping said: "You won, don't talk about it, I don't even like my third sister's contemptuous behavior. I won't offend her. It's okay not to get angry."

I have met the third sister Huang Ping. She is a standard urban housewife. She was divorced and found a man to live with. She was a bit mean-speaking and looked down on rural people.Her child Fangfang is a preschool teacher and is doing an internship. Sometimes she comes to restaurants for dinner. She is a very quiet girl.I didn't have any thoughts about Fangfang, and I didn't think about that at all.I feel that it is impossible for a child from the countryside to date a girl from the city.

My idea is very simple, get along with Yaru first, if her family disagrees this year, then wait for next year, take your time, I believe they will agree in the end.

I am a poor kid from the countryside, but I am poor but not rich but rich. In 30 years in Hedong and 30 years in Hexi, no one can guarantee that I will be rich for a lifetime, and everyone has times when they are down.

As long as people have the heart, don't admit defeat, and work hard, they will not have a bad life.

The guests who eat in winter are divided into two parts, some choose to eat hot pot, and some choose to eat stir-fried vegetables.

There is a disadvantage of stir-frying, that is, the food is okay when it is served hot, and it tastes good when it is hot, but it is not as delicious when it is cold after a while.Unlike hot pot, which can be continuously heated, it will not cool down at the end of the meal.

In winter, restaurants often serve stewed dishes, dishes of the pot series, which are liked by hot guests.

I bought a few pots from the store, and I am going to study a few pots with my boss.At that time, the dishes of Guozai were very simple, not as rich as it is now.At the same time, there are not many restaurants serving Guozai, and many chefs don't study Guozai very much.

My boss and I studied four pot dishes: "Jinjiang Douhua", "Tomato Beef Brisket Tofu", "Garlic Red Soup Mutton" and "Copper Pot Sauerkraut".

These four dishes sold well after they were launched, and customers liked them very much.The best sellers are "Mutton in Red Soup with Garlic" and "Sauerkraut in Copper Pot", and about [-] copies are sold every day. "Jin Jiang Bean Curd" and "Tomato Beef Brisket Tofu" are not as popular, only about ten servings.

Although I'm not a chef yet, I take care of most of the things in the kitchen. The boss doesn't like to take care of things. He goes back to the house to rest every day after cooking, and comes out to cook after the dishes are served. If anything happens, he just says: "Third brother, Go check it out and see what's going on."

Then I'll deal with it.

I am in charge of the daily purchases. I saw many unfamiliar raw materials on the road, as well as many high-end raw materials, such as: dried sea cucumber, abalone, shark fin, fish maw, bear paw, camel hoof, peppercorns, etc. Although I don’t know how to make them, I don't know how to do it, but it's good to know.If I have nothing to do, I just ask the boss who bought these raw materials how to distinguish the quality, what kind, how to perform primary processing, etc., and I learned a lot indirectly.

At the seafood stalls, I saw high-end seafood such as live sea cucumbers, emperor crabs, prince crabs, Australian lobsters, turbot fish, and mouse spot. Rose Restaurant does not sell these high-end seafood, but only sells carp, grass carp, crucian carp, and some ice Fresh seafood, such as saury, cut crab, squid, yellow croaker, these are commonly eaten by ordinary people, and they are better sold in restaurants.

At that time, I thought, if I could go to a high-end hotel to learn the dishes made with high-end ingredients, it would be great dishes.

The boss told me: "It is enough for the chef to know how to stir-fry. What the chef learns is not a big dish, but a technique." Then he asked me: "Do you know what a technique is? It is frying, frying, frying, roasting and stewing. What have you learned? dishes can be prepared."

"What is a big dish, but the raw materials are different, and it's just more expensive. Stir-fried sliced ​​crabs and fried emperor crabs are the same, and they are both stir-fried, but there are 21 boxes of cut crabs and [-] pieces of king crabs, and the prices are different. Big dishes Expensive, not because of the grade, but because of the raw material."

What the boss said was very reasonable, so he took back his free heart and studied the cooking method carefully.

I like to study dishes.As long as the dish sells well, study how to make this dish better, more standardized, and sell better.Later, I called this "dish upgrade".For example, the two dishes of "Mutton in Garlic Red Soup" and "Sauerkraut in Copper Pot" are selling very well, and customers like it very much. I will continue to upgrade these two dishes.

Copper pot sauerkraut was not a copper pot at the beginning, but a pot.The pot is relatively small, and customers always need to add soup. Every time you add soup, it will dilute the original taste of sauerkraut.In order to solve the problem of always adding soup, I bought a copper pot. The copper pot is larger than the pot and holds more soup, which solved the problem of always adding soup.At the same time, I found that the taste of sauerkraut stewed in a copper pot is different from that of a pot. The stewed sauerkraut is more delicious than the pot. After a while, the sauerkraut reacts with the copper pot, and the sauerkraut will turn green. The atmosphere and taste, the guests like it very much.

After solving the problem of adding soup, we started to solve the problem of sauerkraut.The sauerkraut sold on the market is quickly pickled with "pickled cabbage fresh", which tastes bad and can't help stewing.I went to the market and morning market to look for sauerkraut pickled in a large vat. I searched several markets and finally found a sauerkraut sold by an old man living in the suburbs in the morning market on Huangshan Road. It was purely pickled in a large vat. I bought two When you take it back and stew it, it tastes like sauerkraut at home. It is delicious and it is forbidden to stew.

The problem of sauerkraut was solved, and the problem of pork belly and big bones in the copper pot, as well as blood sausage and vermicelli began to be solved.The pork belly is pork belly, the big bone is meat stick bone, the blood sausage is Xinmin blood sausage, and the vermicelli is HLJ's sweet potato powder. The same is solved, and then the method is the responsibility of the boss.

First remove the big bones to clean the blood, and hang the old soup directly.

Stir-fry sauerkraut with large oil to bring out the aroma, then simmer slowly with big bone broth.When stewing sauerkraut, stew pork belly and sauerkraut together, so that the stewed sauerkraut is delicious and the pork belly is not greasy.When serving, put the stewed sauerkraut into a copper pot, put a big boiled bone on it, then cut twelve slices of fat and thin pork belly, add the soaked vermicelli, heat it up and adjust the mouth, Go up with a plate of Xinmin blood sausage.Along with a small bowl of garlic sauce and a small bowl of leek flowers, people in the Northeast like these two small ingredients when eating stewed sauerkraut. Pork belly is dipped in garlic sauce, and leek flowers can be dipped in sauerkraut. It tastes very fragrant and delicious.

The improved and upgraded copper pot sauerkraut can sell up to forty copies a day, which is already very powerful.After I became a chef, I made several improvements and upgrades to the sauerkraut in the copper pot, and it has been selling very well.

"Mutton in red garlic soup" is also constantly improving and upgrading.

At the beginning, it was raw garlic, which tasted good, but not authentic enough.Try frying the garlic into a baby garlic. When frying the garlic, the garlic must be blanched first. The blanched garlic tastes better.When frying the garlic, it should be fried slowly on a low fire. If the fire is too high, it will be fried and lose its taste.Fry the garlic until golden brown and thoroughly fried inside and out for the best flavor.It is best to use the fried garlic on the same day. Do not soak it in oil when storing, so that the garlic will not dry out, but the garlic will slowly soak in oil when soaked, and soak into the garlic when it is stewed The oil will be stewed out, affecting the taste of dishes.

Sometimes when I see young chefs soaking fried garlic in oil for preservation in the kitchen, I will remind them. Many chefs think that what I said is wrong and don’t argue with them. Facts speak louder than words. When cooking knew.

The mutton is selected from sheep brisket.Lamb belly is fat and thin, suitable for pot dishes.There is no need to add any special seasoning when making mutton brisket, just boil it with white water and salt to keep the original taste.Later, I learned that Chinese cuisine pays attention to the same origin of medicine and food. Adding angelica and rehmannia glutinosa works very well, and customers like it very much.

Needless to say, angelica belongs to regulating qi and blood. Rehmannia glutinosa is good for kidney, nourishing yin and nourishing yang. Mutton is a good warming and tonic food. Putting it together is good for the body.

The red soup is made of Pixian bean paste, which is slightly spicy and appetizing, and removes the fishy dryness. The soup is bright red and delicious.

The improved and upgraded mutton in garlic red soup is also selling well, which is comparable to sauerkraut in copper pot, and it is almost a must-order on the table.

Through the research on the dishes, although I didn't operate on the stove in person, my understanding of the dishes has been greatly improved.

If I hadn't been serving dishes for a long time, exposed to various raw materials and fully understood the raw materials, I would not be able to combine dishes and upgrade them.It seems that the basic skills of the bottom are very important, and it is right not to rush to cook on the stove.

Since you can study the dishes without cooking at the stove, you can work hard at the bottom with peace of mind and accumulate more experience, so that you won't be caught blind when you go to the stove, which is good for yourself.Tell yourself that you are not in a hurry, and study for a few more years at the bottom, and then go to the stove after you have learned all the work from the bottom.

That is to say, earning less money for a few years, don’t worry, there is still time to earn enough money?What is yours will be yours sooner or later, what is not yours will be earned but you will not be able to earn it, there is no use in worrying, the real thing is to practice your skills well.

(End of this chapter)