Daddy's Gourmet Store

After Huang Tao dealt with the trivial matters on the old street, he drove to the downtown area.

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

Busy preparing complex dishes to be sold at noon in advance.

Seeing Huang Tao coming, Lao Qian couldn't help but half-jokingly said to Huang Tao: "Hey, I really jumped into the wrong job. I originally wanted to come to work with you. It's easier than Zhiweiji. I didn't expect it to be easier than Zhiweiji. It’s tiring, I bought so many ingredients yesterday and sold them all out, your business is really good, no one will believe that this is the sales created by a new store.”

To be honest, Huang Tao didn't expect yesterday's business to be so good, it was simply beyond his imagination...

"Let's have breakfast first! We'll do it when we're full."

Huang Tao put the breakfast he brought from the old street on the dining table, and sat around the dining table with Laoqian's employees and ate it.

During the meal, Lao Qian was not idle and reported to Huang Tao.

The wholesale prices of seafood and meat ingredients have risen slightly compared to yesterday.

The increase is around 2 yuan.

This invisibly adds some costs.

Lao Qin couldn't help but said: "Boss, in fact, when I was working at Zhiweiji, Zhiweiji would also buy zombie meat and frozen seafood. Those zombie meat and frozen seafood are much cheaper than those fresh meat and fresh seafood. ..."

He hasn't finished his words yet!

It was interrupted by Huang Tao all of a sudden: "Old Qian, let me tell you, no matter how cheap zombie meat and frozen seafood can be used, it's not just a matter of earning more or less, it's about a catering person bottom line."

"I'd rather make less money myself, and I don't want my conscience to be broken for these small profits."

The so-called zombie meat and frozen seafood are frozen meat and frozen seafood that have been frozen for many years.

Not only the taste cannot be compared with fresh ones, but there are also great hidden dangers in terms of food safety.

of course.

There are still many restaurants that use this ingredient.

I won't list them one by one here.

Anyway, no matter what other restaurants do, Huang Tao can't stop other restaurants from doing this kind of behavior. He can only ask himself not to break his conscience because of making money.

After all, he, Huang Tao, has always emphasized the safety and quality of the ingredients in catering!

The branch here is no exception.

Originally, Lao Qian was just talking, but he didn't expect his boss's reaction to be so big when he just mentioned a mouthful of zombie meat.

No wonder those diners are so appreciative of the delicious restaurant. With the attitude of the boss, he deserves to make a lot of money!
Laoqian, Xiaohu and other employees admired Huang Tao's character from the bottom of their hearts.

Eat and drink well.

After a short break, the employees got busy with their own work.

Huang Tao, Lao Qian and other kitchen assistants also came to the back kitchen and began to be busy with the preparatory work.

By the way, I plan to try the garlic pork ribs first, and then launch this new dish at noon.

He rubbed the cleaned pork ribs with baking soda again.

This is done for two main purposes.

First, if you want to make this garlic pork ribs delicious, you cannot blanch the ribs, which means that some impurities, odors and blood in the ribs cannot be completely removed.

and so.

This baking soda came in handy.

The cleaning effect of this thing is no less than that of blanching water, and even more effective than blanching water.

Second, using baking soda can soften the protein, making the meat of the ribs more tender and taste better.

After rubbing the ribs with baking soda, he poured them into clean water and soaked them for about half an hour.

During this period.

Huang Tao cut off the garlic tails one by one with a knife, then put them into the cooking machine, put a few washed millet peppers, a few star anises, and a spoonful of salt into the cooking machine, poured Some cold boiled water, start to make the mashed garlic for marinated meat.

When the mashed garlic is ready, the ribs are almost soaked.

He poured out the water in the basin and cleaned the ribs again.

Then squeeze out as much water as possible from the ribs with your hands, put them in a clean basin, and set aside.

Then start marinating the ribs.

Add the beaten garlic, add some oysters, light soy sauce, pepper and salt, and mix well by hand.

He took the plastic wrap that Xiaohu handed over, sealed the mouth of the basin, and sent it to the refrigerator for marinating.

Just then.

"Baba..."

He ran in from the door of the store.

"Hey!"

Huang Tao immediately showed a big smile when he heard the sound, quickly wiped his hands, and while explaining a few words to Lao Qian and others, he walked out of the back kitchen and hugged Xuanxuan who was flying towards him in his arms.

He smiled and asked, "Did you brush your teeth and wash your face in the morning?"

"I washed it well~"

Xuanxuan turned her face to the side, and said proudly: "Papa, smell it, I even wiped the incense."

With the tip of Huang Tao's nose pressed against her little face, he sniffed it vigorously, then gave a thumbs up and gave a thumbs up: "Mmm, it smells so good!"

"Have you had breakfast then?"

"I ate, my grandparents took me to eat at the store in the old street~"

Xuanxuan nodded like a pounding garlic, then snapped her little finger and said like a few treasures: "I ate 6 things, including 2 soup dumplings, 2 fried dumplings stuffed with mushrooms and pork, and [-] stewed eggs. A bottle of milk, half a bowl of porridge with preserved egg and lean meat, and fried glutinous rice balls, look at my little belly, it’s all plump and full of food.”

As he spoke, he even lifted his clothes, wanting to show Huang Tao her belly to show that she wasn't lying.

"Awesome~"

Huang Tao kissed her hard on the small face as a reward to the old father.

Xuanxuan giggled.

Huang Tao scratched her nose with a smile: "You performed so well in the morning, then Dad will cook you a new dish at noon, how about garlic spareribs?"

Wow ~
Garlic pork ribs~
It must be a good time!

Recalling the delicious sweet and sour pork ribs last night, Xuan Xuan suddenly looked forward to the garlic pork ribs. While subconsciously licking the corners of her lips, the chick nodded like she was picking rice: "Okay!"

"Thank you, Papa, Papa, you are so kind!"

At the end, he gave Huang Tao a "boom" on the face.

"Then you obediently stay with your grandparents. Dad will go to work first and teach you when it's ready."

Huang Tao rubbed her cheeks, handed her over to her parents, and then returned to the kitchen again to start working.

When it was close to ten o'clock, he took out the ribs from the refrigerator, and asked Xiaohu to stroke the ribs in the basin one by one with his hands, scrape off the excess garlic, and then put the ribs in a clean basin put it in.

He poured half a pot of peanut oil into the pot and heated it up.

Taking advantage of this time, he found another plate, poured some cornstarch into it, and rolled the ribs that Xiaohu had cleaned in the starch, so that the surface of the ribs was covered with starch.

The ribs fried in this way can achieve the crispy outside and tender inside.

and.

With this layer of starch, it can also lock the moisture in the pork ribs, making it juicy and taste better.

When the oil temperature was [-]% hot, Huang Tao started to fry it with the lower temperature frying method.

Put the ribs into the pot one by one.

After the ribs changed color in the pot, Huang Tao turned down the heat.

Soon, the oil temperature in the pot dropped.

After frying for about five or six minutes, Huang Tao turned up the heat again to raise the oil temperature again.

As such.

It can fry the excess fat in the ribs, making the ribs less greasy.

And this way of frying also saves the complicated steps.

After the ribs are taken out, the second pot of ribs can be put into the pot quickly without waiting for the oil to heat up.

After the oil temperature rose to [-]% again, Huang Tao took a delicate white porcelain plate, put a piece of oil-absorbing paper under it, and then took out the pork ribs from the pot.

Lao Qian, who was watching the honey juice fire party, laughed after seeing Huang Tao's deep-frying technique, "Hey, the boss is using the "lower temperature deep-frying method" to deep-fry!"

"I've heard of this deep-frying method, but I don't know exactly how to do it."

Meng Bo, who didn't know much, suddenly became interested.

Old Qian said with a smile: "This method of lowering the temperature and frying means that when the ribs are put into the pot, the oil temperature must be high, at least [-]% or more, so that the skin of the ribs can be dried quickly, thereby locking the meat inside the ribs. Moisture. After the ribs are set, turn off the fire and let the oil temperature in the pot drop slightly. Because the ribs are easy to fry in high-temperature hot oil, and the pork ribs are relatively thick, the frying time If it is too short, it will be extremely difficult to deep-fry. With this method of lowering the temperature and prolonging the frying time, this problem can be easily solved.”

Meng Bo and other novice kitchen assistants had expressions of enlightenment on their faces. (end of this chapter)