Chef Chat Group

However, most cartoonists are envious of envy, but they usually rack their brains to avoid being cut in half, and they don’t take improving the creation speed as the main goal at all. 4 pages of content, for these cartoonists serialized by JUMP, it is too much beyond this speed, and it doesn't make much sense.

Therefore, basically few people create comics in a way similar to that of the new wife Eiji. The highest in the real city should be the new method of creating manga, the first true successor.

Therefore, the new wife, Eiji, looked at the highest in the city with the mentality of a master looking at his apprentice, with a pleasant smile on his face.

"Yuanyue Gourmet Express, please sign for receipt!" Thank you! Liu Xing nodded and signed for receipt on the express form.

After that, it was time to check the contents of the express delivery, 50 five-black-green chickens, 200 catties of local high-protein soybeans in Sichuan, and local specialties such as Sichuan salt, bean paste chili, pepper, and tea. Okay, except for giving some of the high-quality soybean seeds in the chat group to my family and renting the farmland of my hometown for planting.

There is also the expansion of the scope of procurement of native products in the hometown. The five-black-green chicken is already a regular purchase, and two batches of five-black-green chicken are delivered to the door every week.

Others, Sichuan salt, bean paste, Chinese prickly ash, hot pepper, etc. are all Sichuan local seasonings. Compared with those purchased in Japan, Sichuan cuisine tastes more authentic. Some teas naturally help farmers in their hometowns get rich. As for the purchases The local high-protein soybeans in Sichuan are also used to replace the soybeans in Zhutian Farm.

After all, there are too many soybeans in Zhutian Farm, and there is no source of purchase. There is no problem in the short term, but after a long time, sooner or later someone will doubt it.

Therefore, Liu Xing is now gradually becoming more formalized, and all kinds of purchases are made as formal as possible, with as few loopholes as possible. The quality of local high-protein soybeans in Sichuan is actually close to the quality of high-protein soybeans in the Jianghuai River Basin.

Tofu was invented by King Huainan of the Han Dynasty. In history, the King of Huainan was versatile and failed to rebel and commit suicide.

However, the king of Huainan still left a lot of inventions and inventions. The invention of tofu made him be remembered by later generations. Drink soy milk together, but the soy milk is not enough, because he is fond of Taoist alchemy, so he naturally has some strange alchemy items in reserve, so he put the stone sound used for alchemy into the soy milk, thinking that both are white, adding some soy milk should Enough to drink.

As a result, the soy milk after adding Shi She was cooled and solidified into tofu. It is quite delicious to try. Therefore, there is an additional legendary ingredient tofu in the world! The hometown of tofu is Gongshan in the Jianghuai area. Soybeans, generally considered the best soybeans for making tofu and soymilk.

In fact, similar species are relatively common throughout the middle and lower reaches of the Yangtze River.

It is for this reason that Sichuan's high-protein soybeans are also a good choice for making soy milk and tofu.

It is still feasible to use this kind of soybeans to replace the fine varieties of Zhutian Farm, although the quality has been reduced.

Chapter 600 Profiteering

" Hisa Teruki said with great interest.

"Yes! There are five black and one green chickens in the Yangtze River Basin, not unique to Sichuan. However, the chicken farmer of this chicken has only done one thing for decades, which is to improve the meat quality of the chicken. Compared with For most high-end ingredients, the price is underestimated. Therefore, the Bangbang chicken in the store is generally designated to use the chicken supplied by this chicken farm.

When making recipes in the future, it will also be written that the chickens from the Leshan Wuhei King Chicken Farm will be used first. "Liu Xing said with a smile, "Others are Sichuan salt, Sichuan peppercorns, bean paste, etc. authentic Sichuan origin, which are more Sichuan-flavored than the alternative varieties of other origins.

There is also tea. I brought some tea from my hometown before, and the feedback from the guests was good, so I bought more.

In the future, if word of mouth really opens up, I plan to sell some high-quality tea online. Most of the suppliers of ingredients, kitchen utensils and condiments for high-end restaurants are generally selected and will not be easily replaced.

Because, if a dish chooses the ingredients from a designated supplier, it can guarantee the same taste. If you change a supplier, some old customers may feel that the taste is not that good. For example, Laoganma originally used Guizhou Lafan , but after replacing the peppers from Henan suppliers, although the variety is the same, the taste is changed due to different origins.

As for whether the change in taste is good or bad, the benevolent sees the benevolent and the wise sees the wisdom. However, after changing the source of food supply, old consumers will definitely feel that the previous taste has changed.

In this way, it is possible to lose some old customers. Therefore, exquisite brands or large stores often use food suppliers to achieve consistent taste.

Of course, various genres of dishes generally have preferences for condiments and ingredients.

Most of them will prefer ingredients and seasonings from the original place of origin. For example, Sichuan cuisine uses Sichuan salt and will not easily replace other salts.

Doubanjiang will also use Pixian bean paste, and tempeh will use Yongchuan tempeh and Tongzhou tempeh. These habits are often because some famous Sichuan chefs in history used Sichuan as the ingredients and seasonings when creating some famous dishes. Local ingredients.

In addition, Zanthoxylum bungeanum is an essential condiment of Sichuan cuisine. Although the place of origin is not particularly emphasized, Sichuan Zanthoxylum bungeanum is inherently cheap and delicious.

Currently, China almost monopolizes the pepper production area, and there seems to be no other suppliers of peppercorns in the world except peppercorns from all over China.

But even though pepper is the exclusive domestic monopoly, the price fluctuates up and down.

When it is high, the wholesale price can exceed 3 yuan per catty, and when it is low, it can break [-] yuan per kilogram in the place of production! Domestic pepper is often as cheap as a dog, but internationally, it has a price without a market, and there are many niches. Chinese prickly ash lovers find that it is both expensive and difficult to buy.

However, many diners who have eaten Zanthoxylum bungeanum basically found that a new world has opened up, as if everything they ate before was for nothing, and there is still such a unique taste in the world.

Therefore, even though Zanthoxylum bungeanum was not very well-known in the international market at the beginning, the real market has been growing steadily over time.

Therefore, to sell domestic cheap peppercorns to the international scarce market, and to open up a larger market and situation, its potential market cake is actually amazingly large. Channels and resources are gradually expanding the overseas sales market of domestic peppercorns.

In this way, it is helpful to alleviate the civil war of pepper in the domestic market, and to kill the originally expensive spices, which belonged to tribute-level spices in ancient times, to the price of cabbage.

Sure enough, as expected of Master, he thought so thoughtfully. "Jiu Wo Zhaoji's dog-licking attributes are becoming more and more obvious. "You talk too much. By the way, I will give you some pepper and Sichuan salt." Liu Xing said. "Thank you, Master!" The Cuisine Research Association mainly studies Sichuan cuisine, but the main resource is to apply from the school, and may obtain ingredients such as Sichuan salt and Sichuan pepper according to its requirements.

Therefore, most of the ingredients can only be used to make do with it. If you want to taste more authentic, you need to pay for it yourself and have people go to Sichuan to purchase it.

One to two, not aggressive cost money, but also very time-consuming.

"By the way, there are also soybeans! Let me explain, the rare tribute soybeans given by my friend before are almost used up.

I planted some in my hometown in Sichuan, but it will be a few months before I want to harvest. The beans grown at home may be worse than my friend's beans-a little bit but I guess it is still very close, because the variety is the same, even if planted The water and soil environment in the country is slightly worse, and it deteriorates a little bit. In the future, we can rely on the selection of good varieties and small optimization to avoid deterioration.

It is possible to restore the supply in the future, but in the next few months, we will use a little less," Liu Xing said, "so, in the future, the store will mainly use soybeans with high protein content in Sichuan as raw materials to make tofu and soy milk. The high-quality tribute-grade rare soybeans are used sparingly. "Cut, profiteer!" Saiki Alice showed a look of contempt.

"Second miss, stupid! Before, Liu Sang's beans were used for word-of-mouth, and the tofu and soy milk in the store were established to taste better than other stores. It is impossible to make money by using those rare beans all the time." Hei Kiba Ryo said.

Hmph! Having said that, but before, it was misleading consumers, making consumers think that tofu and soy milk of that quality are conventional products. "Yongqie Alice said arrogantly. Long, the remaining rare soybeans, about 20 kilograms, can it be used as a seasoning, and a small amount of rare soybeans can be mixed with relatively common soybeans? Xingping Chuangzhen thought about it and said, "A lot The brewing company uses wines of different years and different alcohols to blend before release, so as to ensure that the taste of each batch of wine is relatively balanced and consistent.

Also, some of the rice merchants also took some of the best rice and mixed it into rice of a similar but inferior grade, so that ordinary people would not feel much difference when they tasted it. Liu Xing nodded and said, "Yes. ! This method of blending is actually a means used by many merchants to reduce costs and shoddy.

The most common ones are liquor manufacturers. If the lowest-end liquor is not considered an advertisement, it can actually be profitable.

Because, the price difference between food-grade alcohol and the low-end wine sold as wine is huge.

Even if the ex-factory price of a bottle of liquor is 5 yuan, a ton of a bottle can be sold at a wholesale price of [-] yuan.

However, even if the best grade of food-grade alcohol is selected, it is only five or six thousand yuan a catty, and one edible alcohol can be exchanged for at least two catties of liquor. In this way, the cost of a bottle of low-end liquor can actually be reduced to 2 yuan a catty within the bottle.

As for those low-end liquor merchants, they generally don't make money, not because low-end liquor itself doesn't make money, but because the technology content is too low and the competition is too cruel.

The merchants of all kinds of rice, flour, and oil are also masters of blending.