The Northern Stories of Chef Lao Tan

Chapter 40 Training and Training

After training, Lao Tan studied mutton.

Mutton is one of the main meats eaten by Chinese people. It has less fat and cholesterol than pork and beef.Compared with pork, mutton has a higher protein content, which contains vitamins B1, B2 and B6, and is rich in iron and zinc.

Mutton is warm in nature and sweet in taste, and belongs to warming food.It can invigorate the kidney and strengthen yang, nourish the liver and improve eyesight, warm the spleen and nourish the stomach.

In terms of tonifying the kidney and strengthening yang, it can effectively treat impotence, nocturnal emission, and premature ejaculation, and it can play a nourishing role for people with renal insufficiency.There has long been a saying in Chinese cuisine that medicine and food have the same origin. To maintain health, people need to know how to nourish, and sometimes medicine is not as good as food.

When nourishing, pay attention to the complementarity and taboos between ingredients and medicinal materials, such as mutton, add a little Rehmannia glutinosa when stewing, to strengthen the kidney.But pinellia can not be added, if there is pinellia in it during the period of taking traditional Chinese medicine, don't eat mutton.

Mutton also has the effect of nourishing the liver and improving eyesight.The liver resuscitates the eyes, and people with a bad liver will have bad eyes. Mutton is good for blood, nourishing the liver, and improving eyesight. It has a good effect on postpartum anemia, tuberculosis, glaucoma, and cataracts.

It’s okay for people with bad eyesight to eat more mutton, and it’s okay to eat mutton liver if you don’t like mutton, but remember not to overdo anything, sometimes it’s not a good thing to make up your strength.

Chinese medicine pays attention to the balance of yin and yang. The human body has its own five elements and forms its own universe. The universe is itself the heaven and the earth, and the heaven and the earth are the human body.

At the same time, mutton also has the effect of warming the spleen and stomach and keeping warm, so there is a saying in the northeastern countryside that "Xiaoxue kills lying sheep".After eating forage in autumn, the mutton is fat and fat in winter. The mutton at this time is fragrant and full of energy.Besides, when it snows in winter, you can’t do any work outside. It’s also enjoyable to kill a sheep and sit on the kang, eating meat with your hands and drinking a little shochu.For farmers who have been busy for a year, this is the happiest time.

Lao Tan recalled a dish he had studied before, "Mutton in Red Garlic Soup", which sold very well at the time, but not much later.At that time, the understanding of dishes was not deep, and it was limited to the beauty of the appearance and the superficial taste, and it was not enough to analyze the ingredients carefully and stimulate the original taste of the ingredients.

Now I have a deeper understanding of the dishes, and I no longer stay on the superficial phenomena of bells and whistles, but pursue the essence of talent - tracing back to the origin and returning to the original.

Through the inspection of the restaurants in the street, there are several ways to cook mutton.Roast, stew, fry, rinse.There are roasted whole lamb, roasted lamb chops, roasted lamb legs, etc. Almost all stewed meat is eaten with wild leek flowers.Stir-fried mutton with scallions, sizzling mutton, cumin mutton and so on.What you cook is hot pot, everyone knows that.

He wants to work hard on the stew, upgrade the "mutton in red garlic soup" to a lower level, and form a stew with a taste.

Most nourishing stews are light, keeping the original flavor of the ingredients.He is going to go out of his way and try red soup and spicy mouth.It is not without theoretical basis for him to do this. Through the cooperative study at Laohanshanzhuang and Yaoxizi Wang Lao for a period of time, as well as his own understanding and research on medicinal food, as long as the spicy mouth is used properly, it is completely possible not to damage the medicinal properties of medicinal materials. , to achieve nourishing effect, and improve the edibility of dishes.

Repeated calculations have proved that the spicy taste is moderately selected and handled properly, which can stimulate the aroma of mutton, and does not conflict with Chinese herbal medicines, and can also improve efficacy.The slightly spicy taste can stimulate people's taste bud nerves and greatly increase appetite. The more you eat, the more delicious you will be, and the more you eat, the more addictive you will be.

Research belongs to research, and the exact situation can only be known after everything is actually operated.

Start trial production.

The main ingredient is lamb ribs with skin, and the auxiliary ingredients are garlic, codonopsis, wolfberry, and rehmannia glutinosa. The main effect is to invigorate the kidney and strengthen the yang.

First, cut the mutton into three-centimeter dice, soak in cold water to remove blood stains, and fry the garlic into garlic for later use.

Garlic has the effect of sterilizing and anti-cancer. At the same time, it can lower blood sugar and blood pressure, appetize and protect the liver, nourish the kidney and protect the cardiovascular system.

But eating garlic is also particular, not everyone can eat it under any circumstances.

Although it has the effect of appetizing and protecting the liver, it is only for protection. If the liver has lesions, it is best to eat less, or even not to eat.If you have glaucoma, cataracts, conjunctivitis, and dry eye patients, it is best to eat less, which is not good for your symptoms.

Mutton has auxiliary effects on glaucoma and cataracts, but it should not be eaten if garlic is added. This should be noted.

The mutton and garlic are eaten together, the main focus is to invigorate the kidney and strengthen the yang, adding rehmannia glutinosa, it has the effect of Liuwei Dihuang Wan.

Food supplements are quickly absorbed by the human body, and medicine and food are originally from the same source.

The red soup made with Pixian bean paste must be the old-fashioned bean paste in authentic bamboo baskets from Pixian County, Sichuan. Red oil is not acceptable, and it contains industrial elements, which will not achieve the effect.

Soak the blood-stained mutton into the red soup, simmer on low heat for 10 minutes, then add rehmannia, wolfberry, codonopsis and garlic, and continue to simmer on low heat for half an hour.

Turn off the fire when the mutton is soft and rotten when the aroma comes out, put it into a hot pot, put alcohol paste on the bottom, and eat while heating.

Sister Yuan took a sip of the soup and said, "This soup is pretty good. It looks red and bright. I think it's spicy. I didn't expect it to be not spicy at all. It's delicious, mainly because it doesn't smell like mutton."

The Mongolian restaurant chef ate a piece of mutton. After tasting it, he said: "I feel that eating mutton like this is better than eating the meat with your hands. It's okay to eat the meat with your hands, but you can't eat it when it's cold. It's boring and smelly."

Lao Tan said: "It has two characteristics with hand-meat meat. You always eat hand-meat meat, but it feels good to eat this. The taste is not as good as hand-meat meat. The characteristic of this dish is that you can not only eat meat, but also eat meat. You can drink soup, the soup is very nourishing, and all the nutrition is in the soup.”

Hua Qing said: "You can't drink the taste of traditional Chinese medicine, it's very fragrant, and customers will like it."

Sister Yuan took another sip of the soup and asked, "Old Tan, what do you use this soup for?"

Old Tan said: "Tonify the kidney and strengthen the yang."

"Women don't need to drink." Sister Yuan teased.

"Women drink the same, mainly to invigorate the kidney. The human kidney does not only refer to the kidneys, it is a viscera. According to the five elements, it is water. The kidney is very important. No matter a man or a woman, the kidney essence is strong and strong, and the kidney essence is weak and weak. The kidney is good. The body is not weak, the waist and knees are not weak. People often say that kidney deficiency is divided into kidney yin deficiency and kidney yang deficiency-I have time to tell you about Chinese medicine, medicine and food come from the same source, and diet can regulate the body, which is better than taking medicine to manage things.” Old Tan said.

What he said aroused Sister Yuan's interest, and she asked: "My waist is not good, is it a kidney problem?"

Old Tan looked at Sister Yuan and said, "Your bad waist is caused by trauma, and your kidneys are nothing serious. Just eat more beef and mutton to strengthen your health. In addition, I suggest you buy an infrared therapy device, and lie on the bed to take pictures of yourself if you are fine." , that stuff is in charge, and you can eat a box of Wuji Baifeng pills a month, which is very good for you."

"Okay, Old Tan." Sister Yuan's eyes were a little bright, and she said, "What you said is almost the same as what the doctor said, and you have caught up with the doctor."

Lao Tan said: "The main thing is that my waist is not good, and I have been ill for a long time." Then he changed the topic to the dishes and said, "Do you think this dish is good?"

Everyone agreed, and it was passed unanimously.

Old Tan said: "This dish is called mutton in garlic red soup. The name will not be changed, but the tableware has to be changed. It is not good to use hot pots. Didn't we buy ten sets of Yulong pots in the past two days, Mr. Bao? On the Yulong pot, it looks high-grade, and it can continue to heat up."

Speaking of this, look at Huaqing and Sun Haicheng, and then say to Huaqing: "Huaqing, you are in charge of this dish, remember that the garlic must be fried a day in advance, the effect is better than that of the day, the mutton must be soaked in cold water, change it several times water, don’t blanch it and stew it directly.”

Hua Qing nodded.

"The dish can't fool people, and the taste will come out naturally when the skill is done. It looks like this dish is nothing. To put it bluntly, it is fried garlic stewed lamb with a few herbs. But if the skill is not in place, the taste will not come out. No nourishing effect. Stir-fried bean paste to make red soup is to enhance the freshness and remove the smell, and suppress the taste of traditional Chinese medicine. The spicy taste is not only not spicy, but also fragrant and relieves greasy."

"Soaking in cold water can fully soak out the blood, and at the same time play a role in detoxification. Don't think that blanching can get out the blood. The blanched meat only removes the blood on the surface, and the inside can't come out. Soaking in cold water is suitable for people with less fat. If the raw meat is too fatty, don’t soak the pork belly in cold water, as it won’t drain the acid, and the fat will absorb water and solidify, making it tasteless.”

"Many chefs like to blanch braised pork. After blanching, the meat feels dirty with blood scum sticking to it, and then rinses it with cold water. The blood scum is gone and it looks clean, but the braised pork is not good, and it looks good. Eating and venting, that's what it is."

Sun Haicheng often made the mistake of washing the blood scum on the meat with cold water, so he asked: "Master Tan, if there is blood scum on it, why don't you just do it? Can't you do it directly?"

Old Tan glanced at him and said, "Why is there blood foam? You are just lazy. You don't want to beat out the blood foam with a hand spoon when you are blanching the water. You just pour it into a colander and then pour cold water on it. It won't work." Hurry up and fight."

Sun Haicheng smiled a little embarrassedly, thinking about it, this is really the case.

"Cooking is not a big deal, it's all about the details." Old Tan said: "The same dish of pork tenderloin can be served at a big banquet, and the provincial leaders will applaud it after eating it. Not only will your cooking not be applauded, but it will not be good for the guests. Return it back. Why? The same meat, the same method, why is he better than you? It’s the details, it’s the kung fu. Remember, the dishes are regardless of the size, and the skill is different. The master and the ingredients you use, There is no difference in the seasoning, but the difference is in the details and effort, rigor and professionalism. It’s the same with everything, if you take it seriously, it will take you seriously.”

"The same is true of being a human being. No matter where you work, it is not the size of the city or the quality of the restaurant that determines you, but your attitude. Not all capable people come from big cities and places with high standards. Otherwise, there will be no 'masters' Folks, gourmet food comes out of the country’. It’s said. If you understand everything, you can cook any dish with your brain open, and you can stay in any place if your character improves. Think about it, isn’t this the case?”

Lao Tan expressed his feelings, not only for Sun Haicheng, Hua Qing and Master Bao, but also for himself.What I have learned in these years may be helpful to the three masters.

He has been training the kitchen and the front office these days.

Training can't just be you talk and I listen, just like taking a class, that won't achieve the effect.

Lectures are only 20.00% of the training work, the remaining 70.00% is actual training, and [-]% is inspection.

Training lets employees know what their jobs are.

Training tells employees how to do it, to what extent, and to what standard.

Inspection is to consolidate the results and form a habit.

Good employees are trained.

There are no ready-made qualified employees who are prepared for the enterprise. No matter how good the recruited new employees have done in other places, they have to go through training before they can work.

Untrained employees are the biggest cost of a business, and they offend customers and lose profits all the time.The cost of a new employee who has not been trained and trained is [-] times that of an old employee.

Good employees are trained, and a cohesive workforce is built.

The ability and attitude of employees to work is directly related to the first leader who builds the workforce.The first leader is vigorous and resolute, and the execution ability of the employees is strong; the leadership is tough, and the employees work efficiently; the leader is passionate, and the employees are full of energy.

If the leader is weak, the employees will be stagnant; if the leader is poor, the employees will be depressed;Such a leader is recommended to be replaced immediately.

So a restaurant owner may not know how to serve or cook, but he must know how to employ people.

Employing people is the key, which determines the success or failure of a restaurant.

This is not only true for restaurants, but also for businesses.

Know people with a wise vision, employ people with patterns, retain people with development, and educate people with vision.

It is difficult for the boss to achieve these four points in employing people, whether it is a restaurant or a business.

(End of this chapter)