Food: How come this boss knows everything?

Chapter 280: Improvement of Braised Seafood, Online Selection is about to begin

After the small octopus is braised, it still has a very elastic texture.

When you bite down with your teeth, the bitten off part will lightly touch the tip of your tongue.

As if there is still life.

The taste of braised seafood is mainly salty and fresh, with some oily aroma that is not typical of seafood.

It makes the lively octopus more mature and stable.

"Wow, this is delicious! It's your turn."

"Then I'll try a conch first," the two switched roles.

Yang Liang held the chopsticks in one hand and picked up the conch in the other.

Among seafood in shells, conch is relatively easy to eat.

You just need to poke the snail meat firmly with chopsticks, then pick it up hard, and you can pull out a string of "Dilitulu".

But you need to be a little careful when eating.

While filming the video, Yuqing took a look at the edible conch icons in the store.

She reminded:

"The yellowish part is the snail head. We have to remove it. The gizzard at the end is also unpalatable."

"Yes, that's where you pointed with the chopsticks."

(The "snail head" is the ganglion excretory gland of the conch, which is poisonous and cannot be eaten.)
Conch meat is even more delicious.

In comparison, octopus has a tender and crispy texture, while conch has a firmer and more elastic texture.

The long process of marinating and soaking has allowed the flavor to penetrate into the firm surface.

With every bite, juice overflows from the snail meat.

The salty and fresh juice constantly moisturizes the mouth, and the taste buds on the tip of the tongue also feed back this taste to the brain.

The comments given by diners are more timely:
"It's very fresh, and it seems to have a bit of meat flavor."

The two of them shot a simple video and decided it would be better to just concentrate on eating.

So the other dishes haven't been served yet.

He ate up a plate of small seafood.

At this time they also understood what the two bowls of corn porridge and a small pancake given by the store were for.

Such salty and fresh braised dishes are very delicious when eaten with rice.

Yang Liang estimated that it would go very well with alcohol.

But the two were more curious about how the boss came up with the idea of ​​braising seafood.

"Boss Li, can you please tell me how this was made?"

"Of course."

Li Rui smiled.

Sharing delicious food with others is also a happy thing.

Because of experimenting with new dishes,

Li Rui used a small braising pot and selected only two kinds of seafood from the seasonal market: conch and eight-leaf crab.

In winter, octopuses and conches are a little fatter.

The ingredients are guaranteed to be fresh enough.

In terms of cooking methods, Li Rui referred to the home-cooked dishes of local fishermen in Jianghai, and combined them with the convenience of braised meat in the store.

After cleaning the octopus and conch.

Boil half a pot of water and add half a pot of pork belly broth.

Use onion, ginger and yellow wine to remove the fishy smell, and season with salt, sugar and soybean paste.

Only then can the seafood be put into the pot.

Seafood is easy to cook, and the actual marinating time is not long. Instead, it takes a longer time to soak after turning off the heat.

Only in this way can the aroma of the old soup be fully absorbed.

The freshness of seafood and the aroma of braised meat are cleverly combined together.

In the original home practice,

Often, too much salt is added, making the seafood taste too salty.

This is closely related to the fishermen's hard work and their lifestyle of supplementing salt through their diet.

But nowadays, excessive salt intake is not healthy.

So Li Rui also adjusted the traditional seasoning to make the seafood stew taste better.

However, among the seasoning salts, Li Rui also borrowed the coarse-grained sea salt produced by Jianghai Salt Field.

In order to make the seafood stew taste more fresh,

Also put a little shrimp oil in it.

The restaurant also cooks it themselves with shrimp heads, which gives it a sweet and fresh taste. If it is put in the braising soup, it may not be so easy to taste.

After listening to Li Rui's words, Yang Liang

I never thought that any random dish would have so many details.

The origin of the dishes, the improvement of taste, the selection of ingredients and seasonings are very complicated.

"But, Boss, this seafood stew is delicious, but I didn't see you post it online. Can we use this part in our material?"

Li Rui nodded in agreement.

"It's okay. It's nothing."

The reason why he didn't plan to post it to his own account was because the braised pork broth he used to braise conch and Yashiro contained a variety of ingredients and the more it was braised, the more fragrant it became.

It’s hard to get others to make the specific taste.

He was thinking about how to express the aroma of meat in a simpler and more intuitive way.

"Maybe we can just use the soup from cooking the pork belly and try it later."

"Then we need to add some more spices."

Yang Liang looked at his boss who was thinking and talking to himself, and couldn't help but say to his girlfriend:
"Boss Li, he really wants to teach others."

Later, Xiao Ma ran into the kitchen excitedly and came to report to Li Rui about the progress of the selection:

"Boss, I've signed up successfully!"

Li Rui smiled and said:

"Is it difficult to sign up? Not really."

Xiao Ma recalled that she had treated the registration invitation as a nuisance call and felt a little embarrassed.
"We almost missed the deadline. Lu Jia told me that the sponsor had asked us several times whether our store had signed up. We almost changed the self-recommendation to recommendation."

"It seems that this selection is quite interesting."

Young man: "We can't let that old guy cover the sky with one hand."

Today is the registration deadline.

So starting from tomorrow, we will start the online voting phase.

Jianghai Media Center has already begun promoting this selection activity.

Judging from a video posted on a voting portal that has not yet been opened, hundreds of thousands of likes mean that people seem to be quite concerned about this selection.

Li Rui believes that the more netizens can participate,

The more online the selection process, the fairer it will be.

For example, some time-honored snack shops have accumulated customers over the years and of course they would be willing to cast their vote.

The same is true for those famous restaurants.

These are the reputations accumulated during the operation process.

This can be reflected in the voting rankings at this stage.

"What do you think our store can rank?"

"If we only look at the popularity on the Internet, your account, boss, actually has a natural advantage in this regard, but I feel that other people are also showing off their own unique skills."

Li Rui: "You mean to organize promotions and get customers to vote? We can do that, too."

Li Rui's suggestion made Xiao Ma suddenly feel that
That is to always do real business and crush bosses of the same level with price and taste.

I don't know much about business competition.

In her short career as a journalist, she has witnessed many malicious competition tactics.

Including but not limited to malicious slander, purchasing online water army, peer supervision and reporting. There are many ways.

But my boss only came up with the idea of ​​offering preferential treatment.

All she could say with high emotional intelligence is that simplicity is the best way.

And Xiao Han, with his childish look on his face, can't be relied upon at all.

This shop doesn't have me, Majingo.

It seems that it really doesn't work.

(End of this chapter)