Food: How come this boss knows everything?

Chapter 289 This chef and the boss are the same person, they can’t be poached

The processed duck meat needs to be marinated and then air-dried to remove moisture from the surface.

Only then can it be brushed with crispy water and put into the oven to bake.

So by the time the roast duck was ready, it was already evening.

There are common roast ducks on the market now, which cost 98 to yuan each, but the price in the store is as high as yuan each.

More than twice as high.

Seeing that the shop was selling roast duck, a customer couldn't help but ask:
"Boss Li, the roast duck in your store is not cheap."

But Li Ruiguang spent more than 28 yuan just to buy a duck, and he also had to season it with charcoal, so there was no way he could sell it for yuan each.

In this regard, Lao Jin once advised Li Rui:

"What people often call old ducks are actually egg-laying ducks that have been raised in farms for about two years. They probably don't taste much different from ducks that have been out of cages for more than a month. Especially if you make them in your store, I guess few people can tell the difference."

But Li Rui still chose an older duck.

In addition to tasting delicious, it is also safe to eat.

If a customer really asks, he can answer confidently:
"We use two-year-old ducks, which cost much more than white-striped ducks."

But the elder sister in front of me was just asking simply.

She bought one without saying a word.

"I trust everything your store makes."

It turned out that the boss was just feinting.

Li Rui packed the duck and handed it to her.

I was curious whether this lady could taste any difference besides the taste.

But perhaps, a more professional person would be able to taste the difference after taking a bite.

At the same time, on the second floor of the shop.

Teacher Sui Bian, who came to visit the store, was reminded by the assistant opposite:
"I haven't said a word yet."

Sui Bian arranged the roast duck and started his opening remarks to the camera:

"As soon as Bian investigates, the truth will be revealed.

Recently, many netizens left messages asking me to try a small shop in Jianghai. Today we came here to see what the netizens recommended. ”

At this time, the photographer, at Sui Bian's suggestion,
Here’s a close-up of the duck skin:
“I heard that this is the new roast duck that was served today. It was served right out of the oven without being reheated.

During the roasting process of roast duck, the fat will be fully roasted out, so that it will be crispy and not greasy when eaten.

You see, the duck skin has a nice color.
Hmm~, it’s charcoal grilled, and has a bit of the aroma of fruit charcoal.”

A smile appeared on Sui Bian's face.

He didn't expect that the more he ate the roast duck, the more surprises he found.

Then, he picked up another piece of duck meat and put it in his mouth to taste:

“The meat is very tender, not fishy or woody, and very juicy. The early processing is very good.

The price is 98 per duck, and they don’t use Cherry Valley duck. If they sell it in other stores, they will have to sell it for at least 198.”

The assistant on the other side looked at it with envy, "Is it really so delicious?"

Sui Bian smiled and said, "Hurry up and try it."

After eating the roast duck, Sui Bian looked at the two plates of seafood on the table.

The assistant said at the right time:
"It would be a shame if you don't eat some seafood when you come to Jianghai."

Sui Bian nodded, picked up a large shrimp and started peeling it:
"Braised seafood is rare.
This dish reminds me of an intangible cultural heritage dish from Jianghai, Bada bao. ”

"This restaurant has improved the original flavor, making it taste moderately salty and fresh, highlighting the freshness of the seafood, and also has a bit of the mellow aroma of the stewed soup."

"This way, it has a somewhat complex fragrance, which feels pretty good."

"Chef, you have a lot of ideas."

"The prawns are also meaty and savory with a hint of sweetness. A plate like this for 28 is pretty good."

Then he looked at the three seafood dishes on the table:

"This is also a very distinctive dish of Jianghai. The chef in the restaurant has a very good grasp of the taste. It is salty and delicious. After the sauce is sautéed, several seafood are added and stir-fried over high heat. The heat is just right."

Sui Bian cut open the shrimp, scallops, and squid one by one.

"The ingredients are handled very cleanly and the chef put a lot of effort into it." Because the two were taking photos while eating, the meal progressed slowly.

The skewers that came up were a little cold at this point.

Sui Bian stood up and prepared to take it downstairs himself to have the boss heat it up.

There were waiters in the store. The assistant had been following Bian for such a long time that he immediately guessed what he was going to do.

They went to recruit a cook.

He stayed at the dining table, and although he didn't join in the fun, he could take this opportunity to taste the dishes on the table.

Go downstairs and follow Bian to the kitchen.

After he handed over the skewers, he started chatting with the chef inside:
"Young man, how are the treatments in your store?"

Li Rui was quite satisfied with the profit distribution of his store, so he didn't mind telling others about the treatment of his employees:
"The basic salary is 5,000 yuan, and there are bonuses at the end of the year. The boss can give half of whatever he earns to the employees."

Sui Bian was a little surprised.

This was the first time he had heard of such good treatment. But it was true, the chef had good cooking skills, so he deserved a share of the profits.

He sighed:

"Your boss is very generous."

But I was secretly calculating in my mind that with the scale of a store like this, if the dividends were counted as annual salary, it would probably be several hundred thousand.

But the cook who was heating skewers in the kitchen smiled at him.

Li Rui said calmly:

"I'm the boss."

"Ah? You are the boss. You are the one who makes the roast duck, stewed food, stir-fried dishes, and barbecued food?"

Li Rui nodded, "Almost. There are two more clerks to help."

Sui Bian shook his head in relief.

He can't poach this cook.

But he was very curious about the business model of the store. "I heard that for midnight snacks, can you order any dish?"

Li Rui explained: "Yes, the dishes for dinner are relatively fixed, and for supper, we will make some for customers based on what's in the store."

Sui Bian:

"But I feel that the ingredients in your store are very fresh."

"Yes, in fact, we only prepare a certain number of ingredients every day, and we stop selling them once they are sold."

“This is a good principle.”

Sui Bian chatted briefly with Li Rui and was very impressed with the young boss. Then he took the skewers and went upstairs to shoot.

The young assistant was showing off at the dining table, eating with oil dripping from his mouth.

"How about it, teacher?"

Sui Bian said with a hint of disappointment, "No chance, just continue filming the barbecue."

The skewers of meat that had just been grilled in the oven for a while now smelled tempting.

He picked up one of the bunches:
“Mutton kebabs are the most recommended by netizens.”

"The big skewers with fat and lean meat are really satisfying to eat. When it comes to barbecue, if you choose the right ingredients, the taste will definitely improve."

Final summary:

"This small shop owned by Mr. Li uses solid ingredients, is affordable, and serves excellent barbecue and stir-fry dishes.

Great value for money today.

It's a pity that the chef and boss of their store is the same person, otherwise I would have poached him."

After Mr. Bian and his group left the store, Ma Jinge also came into the kitchen.

Coincidentally, Teacher Bian’s hair volume reminded Xiao Ma of Master Zhang from Taihelou.

She wondered,
Do all good chefs have to practice to this level?

Comrade Ma Jinge recalled that over such a long period of time, Li Rui's thick hair was sometimes long and sometimes short, and it was probably not a wig.

She murmured softly:
"My boss's temper is not up to par yet."

(End of this chapter)