Daddy's Gourmet Store

Chapter 610 There is a faint tendency to crush the opponent
before the new store opens.

The most important job of the back kitchen is to test dishes.

therefore.

On the evening of the [-]th day of the first lunar month, all the employees of the new store gathered together.

The reason why I chose the time to try the dishes is in the evening...

It's not because Xuanxuan is so cute!
In order to satiate Xuanxuan's appetite, Huang Tao, the beloved girl, specially chooses the time to try the dishes after Xuanxuan gets out of school.

It can be described as painstaking!

For this dish test, Huang Tao specially invited the professional Lao Qin, his good friend Gu Zhihao, his girlfriend Zhang Linya, and Xuanxuan's two teachers—Ye Wen and Xu Weiwei.

of course.

Jiang Mingtao, Ding Cheng, Ma Junwen and other wealthy second generations were also invited.

After all, they have helped Huang Tao a lot during this period of time.

Work hard!
Pay the money!
Huang Tao, who had nothing to repay, could only express his gratitude in this way.

In the evening, after Huang Tao received Xuanxuan, he went directly to the new store.

"From now on, Dad will work here!"

As soon as he entered the new store, Huang Tao excitedly offered treasures to his precious daughter, looking like a child who hadn't grown up: "Xuanxuan, do you think the new store is good-looking?"

Since buying the new store, Xuanxuan has not been here again, and she is very happy when she comes here, stepping on the small black leather shoes, running happily in the store, watching.

The silver bell-like laughter of the little guy, as if accompanied by butterflies dancing in the flowers, is melodious in the store, embellishing the excitement here.

Hearing what his father said, the little guy ran over excitedly, his big eyes were full of joy, and he blinked: "It's beautiful, it's even more beautiful than the original decoration of the hot pot restaurant!"

"This is what Dad loves to hear!"

Huang Tao smiled slightly, stretched out his hand to rub Xuanxuan's soft black hair, and asked softly: "Then Dad, will I cook you a lot of delicious food here from now on, okay?"

Because of what her father said, Xuanxuan's mood became brighter and happier.

She raised her small head, and asked with curved eyebrows, "Papa, bend down..."

"What's wrong……"

Huang Tao was suspicious, but he still unconsciously listened to her request and lowered his body.

"Come on!"

A loud sound echoed in the empty and quiet restaurant.

Huang Tao was taken aback.

Subconsciously raising his hand, he touched a little bit of crystal clear saliva on his side face, and the corners of his mouth curled up in joy.

Didn't do anything?

He was actually rewarded by his daughter!
And she was rewarded with a soft kiss by her daughter.

Then, a soft voice rang in his ears again: "Thank you, Papa."

"Papa, you are so kind!"

Although there are only two short sentences, they are comparable to thousands of words.

Huang Tao's heart was full of joy, and the smile on the corner of his mouth almost reached his ears. It was a proud smile, and there was no trace of concealment.

Just then.

"Boss Huang..."

"Boss Huang, I'm here."

Ma Junwen and a group of more than a dozen people filed in. When they saw Huang Tao, they greeted Huang Tao with smiles on their faces.

"Ma Junwen..."

Huang Tao responded politely one by one, and then said with a smile: "Here you are, just sit for a while~"

"OK"

They sat down at the nearest table.

I came here in a hurry yesterday, so I didn't go into the store to take a closer look. Naturally, I have to take a good look at the decoration of the store.

"Looking closely today, the decoration style is quite good, and it is based on my aesthetic point."

"Boss Huang, how many dishes will you try tonight? Can you tell me about it?"

"To open such a big restaurant, there must be at least twenty or thirty dishes!"

Huang Tao smiled and replied, "Just three dishes, Longjing shrimp, boiled cabbage, and braised soft-shelled turtle."

"Huh!"

Ma Junwen was surprised and said: "It's not easy!

During this period of time, eating the main dishes made by Huang Tao has already shocked heaven and man.

However, the three dishes I tried today are also famous dishes.

The hearts of these rich second generations have already begun to look forward to it.

"Boss Huang, are you here from now on? Will you still go to the old street in the west of the city?"

Huang Tao responded: "Basically, this side is the main one, and Xu Hao and Jiang Chao are in charge of the old street in the west of the city."

Jiang Qihang said disapprovingly: "Okay, anyway, we have already bought a house here, no matter where you are, we are fine."

Ma Junwen nodded and said: "Yes, where are you, Boss Huang, we can buy our house!"

Huang Tao: "..."

Are these two guys here to show off their wealth?
For a second, he regretted inviting them to try the dishes.

And the other rich second generations also echoed: "That's right, that's right, Boss Huang, we will buy the house wherever you are."

If you have money and willfulness, you are happy~
Huang Tao expressed that he didn't want to talk to this group of rich second generations, and threw a handsome big white eye at them.

"Brother Tao!"

Gu Zhihao held his girlfriend's hand, and heard her voice before entering the door.

Huang Tao was a little surprised: "Your boy came so early, you can't skip work, right? Are you afraid of being deducted from your salary?"

"Brother Mo Ruotao, who knows me, you too..."

Gu Zhihao put his arms around Huang Tao's shoulders with a smile, and responded: "It's worth it even if I skip work and get deducted from my salary if I can eat the new delicacies you cook."

"Besides, I work nearby, so it will be much more convenient to come here in the future."

This is the charm of food!
of course.

Only made by Huang Tao.

Twenty minutes later, other people also arrived one after another.

Seeing that everyone had arrived, Huang Tao exchanged greetings, handed Xuanxuan over to teachers Ye Wen and Xu Weiwei, and asked Li Chengzhan and other waiters to greet other people in the store, while he went to the back kitchen. , Start preparing for the first course.

The biggest advantage of the large store is that you can see the whole process of Huang Tao's cooking.

A group of people sat around the kitchen and raised their heads to watch.

Lao Qian was busy in the back kitchen with other kitchen assistants.

Make adequate preparations for tomorrow's opening.

Seeing Huang Tao approaching, Lao Qian stood aside, waiting for dispatch, with the appearance of an apprentice.

These days, Lao Qian has been by Huang Tao's side, and everyone knows that he is the former chef of Zhiweiji. He deliberately gave up his position as the chef of Zhiweiji for Huang Tao's sake and applied for Huang Tao's restaurant.

Even the disciples were brought here together!

From the surprise at the beginning, I am already familiar with it now.

Huang Tao's first dish is naturally Longjing Shrimp.

In order to make this dish, he specially asked Lao Qian to purchase wild river prawns.

The river prawns were still fresh at the moment, so Huang Tao and Lao Qian started peeling the prawns together.

The so-called peeled shrimp.

To be precise, it should be squeezed shrimp.

It is to pull off the head of the shrimp first, and then squeeze forward along the tail of the shrimp, and the Q-bomb shrimp will jump out of the shrimp shell at once.

And Huang Tao, who has the blessing of system experience, although it is the first time to squeeze shrimp, his speed is no less than that of the experienced old money, and he even has the tendency to crush the opponent!
Moreover, his operation movements are fast and agile, and no movement is superfluous.

In the eyes of everyone, this move is simply miraculous.

"Boss Huang's process of peeling the shrimp is so pleasing to the eye."

"It's so fast! In just a few minutes, this big pot of shrimp has been peeled."

"I always thought I was talented as a chef. After watching this scene of peeling shrimp, I realized that I am a waste. Don't ask why, but I can even peel shrimp."

"Forget it, I'd better be a quiet foodie!"

Looking at Huang Tao's way of peeling shrimp, and looking at his own hands, these rich second generations really felt that they were the No. 1 trash who could do whatever they wanted.

Lao Qin shook his folding fan lightly, the old god was there, he couldn't see the change in his expression, but he was also surprised by Huang Tao's quick way of peeling the shrimp.

He had seen Huang Tao's knife skills when slicing ducks, and also seen Huang Tao's knife skills when cutting Wensi tofu, and knew that Huang Tao's knife skills were quite superb.

Unexpectedly, the technique of peeling shrimp is also very good, and the speed is also fast!

Ye Wen only felt that Huang Tao, who was serious about cooking, was handsome and worthy of admiration, and finally understood why some people said they wanted to be a chef.

What's more, Boss Huang is such a handsome, serious and good at cooking...

Who can stand it?

Xuanxuan also held her little face and looked at her father with full eyes.

Huang Tao first washed the shrimp twice with clean water to remove the residue in the internal organs and the layer of mucus on the surface of the shrimp.

"Old Qian, you pick out the shrimp thread."

"it is good!"

Both of them took a toothpick and picked out the long shrimp strings one by one.

Done.

Huang Tao put the shrimps into clean water and washed them again.

This shrimp!

It needs to be washed several times to make it white.

If these steps are missing, if the shrimps are boiled directly in the pot, then the shrimps will turn red.

In this way, it is not Longjing shrimp.

after all.

Authentic Longjing shrimps are required to be white in color.

After cleaning, Huang Tao took the baking soda from Lao Qian.

Washing with this baking soda can not only clean the mucus on the surface of the shrimp, but also improve the taste of the shrimp and make it more crispy.

After washing, he wiped off the moisture on the surface of the shrimp with kitchen paper, and began to paste.

The purpose of sizing is to make the shrimp more crispy and tender, and also to prevent the surface of the shrimp from becoming sticky and greasy when it comes into direct contact with the hot oil.

He put all the shrimps with good water control into the stainless steel basin.

Spoon in a spoonful of table salt.

Beat the shrimp in one direction with your hands until it becomes gluey.

The purpose is to coagulate the protein on the surface of the shrimp, so that the taste will be more crisp, and it is also convenient for sizing.

After about 5 minutes, Huang Tao stopped when the surface of the shrimp was visibly sticky, and put two egg whites into the basin.

Continue to whip.

Due to the addition of egg whites, the originally sticky shrimp has become a lot creamier!

After whipping for 1 minute, the egg white became a bit viscous, and he added a handful of dry starch to it to lock the moisture in the shrimp so that it would not lose moisture during cooking.

Continue stirring for 30 seconds.

The surface of the shrimp is also covered with a layer of white slurry.

This is the end.

The step of sizing is completed.

In order to prevent the desizing of the shrimp and prevent the shrimp from sticking during cooking, he poured half a spoonful of peanut oil into the shrimp.

Give it a few stirs.

Set aside and marinate for ten minutes.

While waiting, he was not idle, but filtered the tea leaves that had been brewed with old money in advance.

Keep tea leaves and tea water separate.

Immediately afterwards, he brought a bowl and began to prepare the sauce needed for this dish.

Pour a spoonful of salt, sugar, and a little dry starch into the bowl, and then use the tea made from the tea leaves to make these seasonings into a sauce.

Using tea seasoning juice can make the tea flavor in the dish more intense and taste better.

Wait until the shrimp is marinated.

He set up the frying pan and poured half a pan of peanut oil into the pan.

When the oil temperature is [-]% hot, pour the pickled oil gently into the oil pan.

With a spoon, gently push the bottom of the pan to prevent the shrimp from sticking.

About 20 seconds later, Huang Tao saw that the shrimps in the pot were distinct and not sticking to each other.

He fished out all the white shrimps from the pot.

Set aside to control oil.

Then pour out all the hot oil in the pot, leaving only a little base oil in the pot.

Pour the oil-controlled shrimps into the pot, stir-fry briefly, then pour the prepared sauce into the pot.

Continue to stir fry.

When the soup was completely coated on the surface of the shrimps, he poured in the pre-soaked tea leaves.

Stir fry for about ten seconds.

Take out of the pot and put on a plate.

The whole cooking process is actually very short.

Whether it is oiling or the final frying, it is almost always calculated in seconds.

The biggest difficulty of this dish is to keep the shrimps white in color, and the tea leaves that are put in must be intact, not wrinkled or rotten, and green in color.

As such.

This dish can be regarded as true perfection.

(End of this chapter)