Damn It, 8,000 Food Expenses For 30 Days Of Work?

To be honest, Jiang Jun's hands have been itchy for a long time when he cooks regular dishes every day.

It's a pity that everyone pays close attention to his food expenses. If he cooks a slightly more delicious dish, everyone will take the initiative to reduce a dish, for fear that his food expenses will explode.

Especially Zhang Yifan, as long as he cooks more big dishes, this product will definitely appear in his office, reminding him to save food expenses, save money.

Everyone thinks of the company with good intentions. As the boss, he can still say so, of course he does it.

As a result, Jiang Jun was also restrained. It was hard for a guest to come, and he immediately felt like he could flex his muscles.

Recently, this spicy dish has been cooked too much, and Jiang Jun suddenly wanted to eat something special. After thinking for a long time, he decided to make a sweet honey-glazed barbecued pork, and a more delicious tiger-skin chicken feet.

Considering the different tastes of the guests, I specially made two side dishes, one boiled beef and one roasted rooster. For the others, I made some mapo tofu, hot and sour kidneys and other small stir-fries, and finally a special steamed dish. Jiangtuan, the soup has been made into Sixi meatball soup, so the dishes on the table are almost enough.

It happened that it was still early, so Jiang Jun, who had nothing to do, simply went to the vegetable market by himself, and specially selected his favorite ingredients, such as high-quality chicken feet, each of which was fat and meaty.

Beef is high-quality yellow beef. The boiled beef made from this kind of meat is more tender and smooth. Fish like Jiangtuan has very high requirements on water quality. Only in clear water can it grow fat and live well. Therefore, it is also in the market. Very popular fish.

The most important thing is that this fish has no bones at all, and it grows big. When you eat it, you can completely realize the pleasure of eating fish. After thinking of the recipe, Jiang Jun feels greedy again and wants to eat.

Other dishes are easy to talk about, but the honey-glazed barbecued pork made Jiang Jun a little embarrassed, because the pork belly is not the common pork belly, but the plum head meat of the pig, which is the meat under the neck and the shoulder blade. .

This piece of meat is particularly tender, and the combination of fatty meat is the most suitable, and the barbecued pork is delicious.

After selecting the ingredients, Jiang Jun went to the electrical appliance city and brought back an oven.

When people sent them back to the company, he was a boss, and he still felt a little sneaky. There was no way, the employees were too worried, but it seemed that he, a boss who wanted to chop his hands as soon as he cooked food, was too prodigal, so he could only buy it quietly. Otherwise, Zhang Yifan would cry poorly in front of him again.

After everything is ready, you can start cooking food. The first thing to do is of course the char siu pork, which is very time-consuming whether it is marinated or roasted.

In order to ensure the authenticity of the honey sauce, Jiang Jun also prepared the ingredients for the barbecue sauce. He used purple garlic and the local honey from the farm to make a thick soup, and poured the soup into a large pot. , stew Chen thick, and the char siu sauce is made.

Sniffing it lightly, the sauce is rich in aroma and full of garlic aroma. I dipped my chopsticks and tasted it a bit. It was delicious, sweet and full of flavor. Jiang Jun nodded in satisfaction.

Spread the char siu sauce evenly on the washed plum head meat, rubbing several pieces of meat like a massage, not letting go of the crevices of the corners.

Because of the addition of red yeast rice, the color of the smeared plum head meat has become a little more red. At this time, it will be marinated for a long time. Jiang Jun seals the meat in a large bowl with plastic wrap and puts it Put it in the refrigerator to chill and marinate, so that it will be more delicious.

Then, he started to process the chicken feet. Clean chicken feet need to be fried once to shrink the meat, and then soaked in ice cubes and water to soak the meat, so that the meat on the chicken feet will be easier It expands and relaxes, and it is easier to taste when cooking.

When frying, you need to be very careful, because the chicken feet contain too much water, which can easily cause the oil to burst. This is why when cooking home cooking, everyone chooses braised chicken feet instead of tiger skin chicken feet.

After Jiang Jun put the chicken feet into the pan and deep-fried them, he poured them in again and fried them again. This is not because the skin is crispy, but because such double-fried chicken feet will make the chicken feet more fluffy and tasty.

After they were all fried, the chicken feet had turned into a golden color, Jiang Jun poured them into a large basin filled with ice cubes to soak.

Then I went to deal with dishes such as beef and Jiangtuan kidney flower.

After all kinds of dishes have been processed in the previous steps, it is the final production. The oven has been preheated in advance, and the char siu meat cut into long strips is put in and grilled.

After roasting for half an hour, the outside of the meat strips has begun to produce oil, and the meat has begun to shrink. At this time, the meat should be taken out to cool, brushed with the adjusted honey water, and then baked in the oven until the skin is completely absorbed. Add honey water, until it is cooked, you can take it out.

As the temperature in the oven continues to rise, the plum blossom meat that was originally marinated into light red has absorbed all the fire of the char siew sauce, and the color has gradually become darker. It is a kind of oily and transparent bright red, which looks very beautiful. The fragrance has also become extremely strong.

Filled with the smell of honey and garlic, it smells sweet, like the fragrance of flowers blowing in the morning breeze in spring, which makes people feel refreshed.

Soon, the aroma of tiger skin and chicken feet, and the aroma of boiled beef came out.

One is the scent of sauce, the other is spicy and enjoyable, full of spicy and spicy, and the several flavors are different, constantly highlighting their own characteristics.

For a while, the whole restaurant was filled with charming aromas, sometimes sweet and sometimes spicy, and from time to time, there was also a scent full of five spices.

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