Big businessman and little fisherman

Chapter 61 Tao Shan
Lai Fushun's back kitchen is divided into a large stove and a small stove. The dishes in the big stove are shared by several chefs in the store.

Most of the dishes in the store come from this place, and the fried stew is also cooked on the big stove.

The Xiaozao in the store is divided into Dongxiaozao and Xixiaozao. Dongxiaozao is the site of Fat Master, and the long fish noodles in the store are Fat Master's specialty. Ordinary people are not allowed to enter Dongxiaozao.

And Xixiaozao is a place in the store for apprentices.

Tao Shan is an apprentice in the shop, but unfortunately the fat master doesn't teach him, so he can only help the fat master with chores, and at the same time find time to learn some hand skills from Dazao's masters.

Now, Shopkeeper Li sent people to Xixiaozao to try the dishes. If the long fish dishes are really made in the future, most of the skills will be taught to Tao Shan.

How can this make Tao Shan unhappy, even if this long fish dish may not be successful, it is better than seeing no hope.

Because of this hope, Tao Shan responded to Qiu's request in every way.

When Qiu came here this time, he only planned to make four dishes: fried tiger tail, fried butterfly slices, long fish tube in casserole, and stir-fried long fish shreds.

The first two focus on knife skills and plate presentation, while the latter two focus on taste and ingredients.

The first thing Qiu made was long fish tube stew, which is stewed long fish with pork belly.Wait until the pork belly and the fried long fish are put into the prepared casserole, and the small earthen stove found by Tao Shan is burning vigorously.

Then, Qiu made a tiger tail first.

The soy tiger tail is made from a piece of clean meat from the back of the long fish tail, boiled in boiling water for a while, and then mixed with the adjusted thick sauce.Take out the blanched long fish to control the water, put it on a plate and pour the sauce. It is named for its shape like a tiger's tail.

It is not difficult to make tiger tail, but what is difficult is how to keep the long fish meat from cracking when blanching the long fish, and how much rice vinegar to add to make the long fish flesh firm and shiny and remove the fishy smell of the long fish itself .

In addition, when taking the clean meat from the back of the long fish tail, if it is a single back, then when cutting, each knife must be cut to the bottom when it reaches the back bone.But when slashing the back, the cut does not go to the end. Only when the cut is made to the end, the flesh on both sides of the back is connected into strips is considered successful.

When the tiger tail comes out of the pot, Qiu quickly kills the long fish alive to remove the intestines, bones, and skin... After washing, the head is horizontally batched into large butterfly-shaped pieces.

The third dish, fried butterfly slices, comes out quickly.

The key to fried butterfly slices is that there should be no bones in the meat after bone removal, and the thickness of the slices should be uniform when they are shaped like butterflies.

Fortunately, Mrs. Qiu was originally an ingenious person, and after practicing at home for three days, the butterfly pieces that came out were stacked on the plate, and each piece looked the same.

When the fourth dish of stir-fried long shredded fish came out of the pan, Qiu Shi beckoned Tao Shan to come over.

Seeing the four plates of long fish dishes in front of him, Tao Shan took a deep breath, and it took him a long time to speak: "Auntie, even if you don't eat this dish, it looks good!"

Qiu's heart was full of joy when she heard it: "If you think it's good, go back to your aunt's house, and my aunt will cook it for you."

"Hey, thank you aunt first."

Tao Shan didn't dare to talk to Qiu Shi too much, so he picked up the tray and delivered it to the store first.

The fat master stood in the opposite east kitchen and stared at it covetously. If he said a few more words, he probably would not have a good life in the back kitchen in the future.

"Little Four, do you think it's okay?"

As soon as Tao Shan left, Qiu began to feel restless. She kept rubbing her hands, and tightly clutched the apron in front of her.

"Mother, don't worry, it will definitely work."

"But, what if shopkeeper Li is not satisfied?"

"If you are not satisfied, you can change to another one. If Jiangjiaba can't do it, you can go to Nanyang County, or Dongyang County. There are so many restaurants, as long as there is craftsmanship, what are you afraid of?"

Lu Yange raised his hand and carefully pulled out Qiu's apron, straightening it out, "Besides, if these restaurants don't approve, we can do it ourselves. It's not impossible to rent a small shop or open a tavern. "

It's not that Lu Yange never thought about opening a tavern, Qiu's and Lu Xiaoqing's cooking skills are good, and Lu Xiaoli and Lu Xiaoyu are both old enough to help.

But she knew that Qiu and Lu Quan would not agree.

They have been used to being cautious all their lives, and they dare not take this risk.The most important thing is that there is no money left in hand, even if there is, for Qiu and Lu Quan, it is safer to buy land and build a house.

"Open some tavern."

Hearing this, the Qiu family immediately objected, "Our family has no capital."

"it is good."

Lu Yange didn't refute, let alone use the 200 taels that Qiu's saved for her.

With the two of them talking like this, the worries in their hearts seemed to be much lighter.

Over there, Tao Shan entered the shop with a tray: "Shopkeeper, the long fish dish is ready."

Before Tao Shan's tray was put down, the customer who was ordering long fish noodles suddenly turned around and came back: "Why does it smell so good?"

Looking at it, I couldn't help but let out a sigh: "Shopkeeper, when did your family release a new dish, this dish looks good."

Not only did it look good, shopkeeper Li stood close, and was a little moved by the smell.

Before the customer could speak, shopkeeper Li took the tray from Tao Shan's hand, and told Tao Shan, "Go and get some pickled vegetable dishes, and share this new dish among the customers in the shop, let everyone taste it, and give it to us." Try it in the store to see how it tastes."

Hearing that you can try it, several customers in the store are very happy.

This early in the morning, those who can eat breakfast in Lai Fushun are those with some spare money.

Of the five customers, four of them ordered the store's signature long fish noodles, and another customer had already finished his noodles and was about to leave. Hearing this, he poured another cup of hot tea and sat down to wait.

For the four dishes of long fish dishes, Tao Shan took some of the pickled vegetable dishes from the store, and gave some to each of them.

Because the plates were small, he couldn't share each dish, so he simply divided one dish into one dish.

The rest, more than half was divided by the shopkeeper Li, and Tao Shan was ordered to send it to the backyard for a few cooking masters to taste.

The introduction of new dishes in the store is not something that the shopkeeper can say.

If the guests are satisfied and the cook is satisfied, he can ask the owner for advice.

It's okay to just buy a few prescriptions, but the Lu family's request is more embarrassing than buying a few prescriptions.

The dishes are indeed well cooked, beyond the expectation of shopkeeper Li.

Whether it is the dishes, the styles, or the knife skills and materials, not to mention the taste, the customers in the store are full of praise.

Several cooking masters in the back kitchen tasted the dishes, except for the fat master who couldn't hold back, all of them were moved and wanted to learn this long fish dish.

Everyone wants to be a master, but not everyone can be a master.

On the way back, Mrs. Qiu was carrying the snacks given by shopkeeper Li, with a sad face.

Shopkeeper Li also ate the food and tasted it, and he neither said it was good nor bad, but only said that he would write to the boss to let him make up his mind.

(End of this chapter)