Food: How come this boss knows everything?

Chapter 193 Boss Li, this is how all the delicious food you cook is made!
In fact, a mature restaurant kitchen can serve food very quickly.

There are chopping staff who are responsible for preparing the ingredients, and waiters who are responsible for serving the dishes.

The master chef is in charge of the overall situation, and the second chef cooks the dishes.

All the necessary ingredients had been processed in advance, and more than a dozen or twenty people worked together.

Even complex dishes can be prepared quickly.

However, Xiao Han, who was in charge of preparing food in the kitchen of Taihe Building, was in a bad mood at this time.

He had just been scolded by the master chef.

Due to long-standing resentment and the youthful exuberance, the sound of chopping vegetables became louder and louder.

Normally it would only make a "swish swish" sound, but it gradually evolved into a "dang dang dang" sound.

Several young colleagues next to me,
I involuntarily moved away from where he was.

Of course, Zhang Guohua also noticed the commotion Xiao Han made.

Although he was concentrating on cooking the jar meat, he still glanced at Xiao Han out of the corner of his eye.

"If you don't want to work, get out of here and don't disturb other people's work."

The sound was so loud that everyone working in the kitchen looked towards the two of them.

Xiao Han put down the kitchen knife in his hand.

He clenched his fists.

"Oh, I'll leave if you let me go?"

"I don't want to work for you anymore. Look around me. Is there anyone who is better at swordsmanship than me?"

After saying that, he took off his clothes and hat and walked outside.

Manager Tao at the front desk of Taihe Building saw this and hurried over:

"Xiao Han, stop right there!"

"Sister Tao, I..."

The minor incident in the kitchen will not affect the restaurant's continued operation.

The three dishes ordered by Li Rui were served one after another.

The staple food is also in place.

Xiao Ma ordered two bowls of rice, one more than Li Rui.

But she was not in a hurry to eat.

Instead, he asked first: "Boss, why don't you make some in your store? I think everything you make is delicious."

Li Rui replied: "Didn't I tell you that I brought you here to study?"

"I'll try other people's food, and you should also learn the service level of other restaurants."

"Don't just focus on eating badly."

Xiao Ma put on a smile and imitated the words spoken by the waiter at Taihelou: "Welcome to our restaurant. How many of you are there? Please come in."

Li Rui was very pleased that the clerk finally got the point.

"Work hard, and you'll be the head waiter in the future."

"Okay, boss, it's time for the employees to eat!" Xiao Ma said, and started eating.

Li Rui also began to taste the dishes on the table one by one.

The first thing he chose was twice-cooked pork.

Because he had made this dish many times before, he had mastered the key points.

The twice-cooked pork at Taihelou tastes good.

The dish has an overall salty, fragrant and slightly spicy taste, and the aromas of the bean paste, sweet noodle sauce and fermented black beans are also very strong.

Maybe it is a combination of the tastes of the local people in Jianghai.

Use more sweet bean sauce and less chili pepper.

What is particularly noteworthy is that the meat slices are of uniform thickness, and after being curled up into the shape of a lantern, they are very beautifully shiny and moist.

The only thing lacking was the pork belly used in the twice-cooked pork, which was left out a little too long after being cooked.

It’s not that it’s not fresh.

But there is always a little regret.

The mechanism of preparing food in a big restaurant may be a bit of a hindrance to the chef.

Li Rui picked up another piece of meat and ate it with garlic sprouts this time.

He savored it carefully. Comrade Ma Jinge, sitting opposite him, had already eaten half a bowl of rice.

"Boss, you eat so slowly."

After saying that, she remembered that her boss also had a video account.

I took the initiative to suggest: "Boss, do you want me to help you shoot a video?"

Li Rui turned on the camera and handed the phone to her.

"You don't have to hold the phone, it will block the camera, just stand there."

"Oh, why is your phone full of cameras?"

Xiao Ma was a little confused, but she didn't have to hold up her phone to take pictures, and it didn't delay her from continuing to eat.

Li Rui faced the phone.

Suddenly I felt that I should be more careful with the wording I say.

After all, this is not your own store where you can speak without restraint.

So I just briefly reviewed:
"The twice-cooked pork at Taihelou is cooked at a very high level. A small suggestion is that the meat should be cooked on the same day to make it taste better."

"Stir-fried organic cauliflower. Hmm, the taste is OK. The restaurant's naming method is also very sophisticated."

"This is my first time eating jar meat. I'll try to make it later."

The two were eating when a familiar-looking young man walked towards them.

Li Rui remembered him.

His name seemed to be Xiao Han, and he came to my restaurant to eat noodles a few days ago.

But his face was gloomy at this time.
As soon as he opened his mouth, he exposed the shortcomings of Taihe Building:
"You're filming a video, right? Let me tell you, this organic cauliflower is just the ordinary cauliflower you buy at the market. Selling it for 39 yuan a plate is really a rip-off."

Xiao Ma looked up and saw this familiar and cool young man.

She picked up a cauliflower and looked at it carefully.

"What's the difference between organic and inorganic?"

The cultivation method of organic vegetables can be simply understood as allowing crops to grow naturally.

No pesticides or chemical fertilizers.

But organic cauliflower is just a gimmick of businessmen. It looks a little different from ordinary cauliflower, with the flowers being just a little more spread out.

The cauliflower we usually eat is not grown in organic farms.

Just adding the word "organic" to the stir-fried cauliflower can increase the selling price by 10 or 20 yuan. The profit goes up immediately.

Similarly, there are "organic mixed vegetables" and "organic vegetable salad with olive oil".
Or dishes with place names such as "Qiandao Lake Fish Head Pancake", "Hainan Black Bean Soup", etc.

Li Rui gave Xiao Ma a brief explanation.

But he was more curious about why Xiao Han knew the cauliflower from Taihelou and what kind of cauliflower was used.

And look at what the little brother means,
I seem to be able to tell you exactly which vegetable market you bought it from.

So Li Rui asked him:
"Brother, how did you know that? And why did you tell us?"

Xiao Han: "I used to work here, you guys should expose him for a while."

From my brother's words,

Li Rui heard that the young man had already resigned from Taihelou, and he was probably having some unpleasantness with the restaurant.

However, we cannot do anything to Taihe Building just by relying on the young man's few words.

Moreover, this behavior has been going on for more than ten years, starting with the commercial promotion of organic cauliflower and spreading to vegetable markets and the catering industry.

There are so many dishes named like this.

Even the restaurant can say that its organic cauliflower is "organic cauliflower".

Exposure is meaningless.

Li Rui motioned for the young man to sit down and helped him put his torn coat on the seat.

Then he asked him:
"If it were you, how would you make this dish of stir-fried organic cauliflower?"

Xiao Han said in a loud voice, "Stir-frying cauliflower is not that difficult."

"But I must have used organic cauliflower, so I named the dish like this. Ordinary cauliflower is called stir-fried ordinary cauliflower."

Although the young man's answer was youthful and frivolous,

But, I have to say,
It suits Li Rui's temper very well.

(End of this chapter)