Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 79 Party A deserves to make a lot of money!Trigger the bypass reward again! 【Ask monthly ticket】

Lin Xu has never taken over the group meal business, so he doesn't know how to operate it.

But as the old saying goes:
If you are undecided about internal affairs, ask Baidu, and if you are undecided about foreign affairs, ask the master.

So as soon as Ouhua went out, he called Uncle Gao who was hanging out at the blind date corner in the park.

"This mainly depends on the other party's budget, how many tables are prepared, how many people per table, what requirements do you have for hot and cold dishes, whether you need desserts and soups..."

In just a few words, Lin Xu's mind was opened.

I remember that before weddings and weddings in my hometown, I would find those country chefs who cook big pot dishes to order flowing water seats.

The chef who makes the flowing water banquet will give a very detailed menu according to the budget and requirements of the host, usually with [-] dishes and two soups, [-] dishes and four soups, and so on.

If you have a big budget, be luxurious, and if you have a small budget, be simple.

The amount is optional, and the abundance and frugality are up to the person.

Then I can just treat myself as a country chef... Lin Xu gradually understands the essentials of receiving group meals.

At this moment, Ou Hua has just left the house and hasn't left yet.

Lin Xu came outside and asked him:

"Boss Ou, what's your budget? How many tables should you sit at? I'll help you make a menu."

"Our warehouse has a table for eight people. You can prepare according to eight tables. As for the budget, it can be fifty or sixty or seventy or eighty per person. The employees like to eat the dishes you cook, and they rush to come to you to deliver the goods every time. Because you can have a meal by the way."

Is the budget so loose?
Lin Xu asked again:
"Do you have any requirements for the dishes? Do you want soup or dessert?"

Ouhua was in a hurry to deliver goods elsewhere, so he said to Lin Xu:

"Just look at the arrangement, and we can eat whatever you arrange."

Tsk, look at Party A.

They deserve to make a lot of money.

After sending Ou Hua away.

Lin Xu began to think about the dishes to be used for the group meal.

The system requirement is no less than eight courses.

But the current dishes in the store are only tiger skin chicken feet, lotus root in ginger sauce, steamed pork ribs in black bean sauce, chicken feet in black bean sauce, and fried crispy pork. Even if you add drunkard peanuts, it is only six dishes.

What about this?
You can't make a dish with noodle toppings, can you?
Lin Xu thought about it.

Decided to add the preserved ginger egg that I made before.

This will make the cold cuts look better.

As for hot dishes, you can add sweet and sour pork tenderloin, boiled pork slices, or baked pumpkin with egg yolk. If Ouhua and the others like fish, you can also replace the boiled pork slices with boiled fish.

Lin Xu sighed while pondering.

There are still too few dishes in the store, and there are not even four cold, four hot and eight dishes.

You have to work hard to do the tasks given by the system.

He wrote these dishes on a piece of paper, and later, when Uncle Gao came, he asked him to give advice.

If there is no need to adjust, then send it to Ouhua.

After finishing the work, Lin Xu called Boss Hu of the butcher stall and asked him to deliver thirty catties of tenderloin to the shop.

When he bought meat in the morning, he had already bought five or six catties, and he was going to make some sweet and sour pork tenderloin for regular customers to try, as a warm-up for this new dish.

But now with Niu Chuang as a new force, the work efficiency of the back kitchen has been improved immediately.

He planned to increase the amount.

So as not to be complained by customers who came late.

Sweet and sour pork tenderloin, like crispy pork, can be prepared ahead of time.

First fry the tenderloin until it is mature.

When the guests come, return to the wok to fry, and then pour the sweet and sour sauce made in advance. This step is so simple that Chezi can do it.

Soon.

Boss Hu delivered dozens of catties of tenderloin on his electric bike.

"They are all top-quality tenderloins, top-notch quality... What new dish does Boss Lin serve?"

"Sweet and Sour Pork!"

"Hey! I'll ask my wife to pack a portion for lunch. I like to eat sweet and sour food. The one you made must taste better."

Say goodbye to this chubby meat boss.

Lin Xu soaked the sent tenderloin in a large iron basin, and used a sharp knife to remove the fascia of these tenderloins one by one.

Tenderloin is a piece of meat that is close to the backbone of the pig. The meat is tender and can be cooked in many ways, but almost all cooking methods are to reflect the tenderness of this piece of meat.

The sweet and sour pork is no exception.

The tenderloin is cut into strips, wrapped in batter and deep-fried, allowing the meat to mature quickly in the intensely hot oil, but the moisture in the meat will not be lost, and the meat will not directly contact the hot oil.

Therefore, the fried tenderloin is crispy on the outside, but the meat strips inside are tender and delicious, which is extremely delicious.

After removing the fascia, just as Lin Xu was about to cut into strips, Niu Chuang came over with a kitchen knife:

"The pork belly for deep-fried crispy pork has been cut up, you can marinate it, boss, what are these tenderloins cut into? Strips or slices?"

This is the advantage of using a skilled worker, you can do the work directly, and it is very quick.

"Cut into strips, this is for making sweet and sour pork tenderloin, cut into about ten centimeters long, [-]mm square is fine, after cutting, soak in clean water to remove the blood."

"okay!"

When Niu Chuang was about to cut it, Lin Xu explained again:
"Don't finish cutting the tenderloin, save two catties. Let's eat boiled pork slices at noon."

Although he has already mastered the boiled dishes, Lin Xu still needs to cook the dishes first if he wants to use the perfect meal upgrade card to upgrade the boiled dishes.

Because the meal upgrade card is only for a single dish upgrade.

Cannot be used for the entire cuisine.

As for why he chose boiled pork slices, Lin Xu has also gone through a lot of consideration.

Among the common boiled dishes, Maoxuewang can’t be sold at a high price, boiled fish is too troublesome, and the price of fresh beef is also high. Only the boiled pork slices made of tenderloin are relatively balanced in all aspects.

And the boiled pork slices can also be prepared in advance.

Cut the meat slices and marinate them, cook the red oil soup in advance and stir-fry the base vegetables, so that when cooking, you only need to cook the meat slices and hot peppers, and the efficiency can be greatly improved.

But today, we will serve the sweet and sour pork tenderloin first, and then we will serve the boiled pork slices in two days.

This can continue to give customers new experiences and let them develop the habit of eating at Lam Kee Gourmet.

Well, no matter how delicious the meal is, there is always a time when you get tired of it.

To keep the store always have new products, so that customers will always come to eat.

Lin Xu marinated all the pork belly for crispy pork, and cut up the remaining tenderloin with Niu Chuang, and then started to make sweet and sour pork tenderloin.

Rinse the tenderloin twice first.

Then put the meat in a large colander and squeeze hard to squeeze out as much excess water as possible.

Only when the water is squeezed out, can the taste be preserved when marinated, and it can also prevent the paste from being removed during frying.

Put the tenderloin strips that have been squeezed out of water into a basin, and put in slices of green onion, sliced ​​ginger, light soy sauce, cooking wine and pepper in turn, mix well and cover with a layer of plastic wrap for marinating.

nine in the morning.

Uncle Gao came to the store with a wobble.

Seeing the tenderloin strips marinated in the pot, I asked curiously:
"Is this for dry fried pork tenderloin or sweet and sour pork?"

"Sweet and Sour Pork."

After Lin Xu finished speaking, he was curious and asked:
"Master, is there any difference between dry fried pork tenderloin and sweet and sour pork tenderloin? I mean, is there any difference except for the last step of pouring sweet and sour sauce?"

Uncle Gao did not answer his question, but looked at the preparation of other dishes on his own, and then asked Lin Xu a question:
"What do you think is the difference between sweet and sour pork and crispy pork?"

this problem……

Lin Xu carefully compared the perfect recipes of the two dishes, and found that there are indeed differences:

"The batter is different. Baking powder is needed in the batter for sweet and sour pork tenderloin, but there is no need to put baking powder in the batter for crispy pork..."

I want to know the difference between dry fried pork tenderloin and sweet and sour pork tenderloin. What does Master do with the crispy pork?
Is the method of crispy meat the same as dry fried tenderloin?
As soon as I thought of this, the system's prompt sounded in my mind:
"The host accepted the advice of the state banquet master, triggered the hidden task [by analogy], and obtained the perfect deep-fried dish-dry fried pork loin, congratulations to the host."

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It's the last few hours of the end of the month, brothers, if you have a monthly pass, hurry up and vote!Happy Children's Day to everyone in advance!
(End of this chapter)