Gourmet: The Reversed Life of the Salted Fish Dad

Uncle Yu smiled happily, "Braised beef? When can I eat, old man, I will also drink two or two!

"How can two or two wines?" Too little! Isn't that gargling? You have to take two pounds! Brother Liu smiled happily.

As long as the food is hard enough!

Don't say two or two.

Two pounds of liquor is not a problem!

Su Feng said with a smile:

"The beef tendon meat should be soaked and marinated first, and it will be almost done in the evening!"

"Okay, hahaha, smoke two more cigarettes and go home to sleep, and come to eat sauce beef in the afternoon!" Brother Liu smiled, "Little brother, then now... Can you cook noodles?

Su Feng spread his hands and smiled helplessly:

"There is no time, research on new products naturally can't be cooked!"

"Okay, then come in the afternoon..." "

What about chicken soup?" Is there chicken soup? Uncle Yu asked.

Su Feng shook his head, "It's too early, there is chicken soup at ten o'clock!" The

two smoked and chatted.

After smoking, Brother Liu played with his mobile phone alone.

Uncle Yu went out and left the restaurant.

Su Feng made kimchi first, and then planned to marinate beef.

【Sichuan-Chongqing kimchi】!

Appetizing and refreshing.

He first rinsed the 72-year-old kimchi jar with clean water.

Pour all the cut kimchi ingredients into a large pot.

He almost couldn't resist taking his feet to stir these dishes...

Sprinkle in salt.

Stir vigorously with both hands.

First, the kimchi was removed from some of the water with salt and put into a 72-year-old kimchi vat.

Garlic, ginger, and fresh ginger should be put more, which can enhance the overall taste of kimchi and achieve a freshening effect.

Sprinkle in some Sichuan peppercorns, dried ginger, millet pepper, a bucket of pickled pepper water, and a large chunk of old rock sugar.

Finally, pour a large bucket of 15 liters of mineral water directly into the soak.

"Lying groove, little brother, this is too luxurious..." Brother Liu was just about to walk out of the restaurant, looked up at Su Feng, and directly inserted a large bucket of drinking water into the pickle jar, allowing the water to flow into the tank.

This scene made him can't help but widen his eyes: "Do you need mineral water to make kimchi?" "

The 72-year-old pickle jar, naturally some 72-year-old mountain spring water, hh~" Su Feng responded with a hearty smile.

Hearsay.

Brother Liu gave a thumbs up:

"Pay attention, cooking is really not stingy in this aspect."

"Don't hide Brother Liu, the first tank of water of this kimchi is extremely important, the industry calls it "mother water", the same is true of ordinary water, just have mineral water, just use it, the taste of kimchi hopes to be better."

"Haha, the little brother is young, and his cooking skills have reached the pinnacle!"

Su Feng, who blew these words, blushed a little, smiled indifferently, and said,

"The theory is okay, and the practice is slowly mastered!"

"Don't be modest, come and eat sauce beef in the evening." Brother Liu smiled, turned and walked out of the restaurant.

At last.

Sprinkle in another handful of salt.

Pour in some high number of liquor.

The function of baijiu is to avoid the mother water of kimchi from starting [white flowers], even if it is white flower foam, just pour a little more liquor and remove it!

Seal the altar, close the lid and you're done.

"Is there anything new today?" Chen Mengyan took out the small blackboard in the counter.

Su Feng shook his head, "I want to marinate beef, I can only get it at night."

"Okay, Xiao Feng, shall we recruit another assistant cook?" You work too hard alone. Chen Mengyan asked softly.

She felt.

Man in the kitchen.

It's really hard.

Not like the boss, she can cook, but she doesn't know much about professional cooking.

"Thinking... The ramen chef is still counted, and then recruit a dishwasher, only responsible for washing dishes, a helper, can simply cut vegetables, of course, work experience is preferred, salary written interview. Su Feng said with a smile.

"Also, the tomato egg noodles are crossed out and not sold!"

Looking at the child, her mother felt sorry for her eyes.

Su Feng suddenly felt good in his heart...

Bah.

Such thoughts.

It's licking dog thinking!

"Okay, recruit two more!" Chen Mengyan nodded gently.

A line of job postings is written on the blackboard.

【Our store recruits a dishwasher, salary interview】【Our store recruits

a kitchen assistant, salary interview, kitchen work experience is preferred】!

After the kimchi was done, Su Feng began to prepare the project of sauce beef.

This thing must be soaked in cold water to buy home, and the blood water can be soaked out, which can reduce the fishy smell of some of the beef itself.

The beef tendon meat soaked in the water for more than two hours before Su Feng lit the fire and boiled the water and poured the beef tendon meat into the bucket.

Sprinkle in green onion and ginger and pour in cooking wine.

Give the beef a bath first to remove the fishiness.

It's called "blanching" in the industry!

Once the water is to a boil, skim off the foam and let it continue to simmer over low heat.

Some marinated meat soups need to use stock, and the ingredients used to make soup are nothing more than [pork bones], [chicken rack], and [beef stick bones].

Broth is not called stock, bone broth can be called stock!

Su Feng's beef soup with marinated sauce is made from beef bones and chicken bones.

This thing.

First pot.

Also known as old soup.

Su Feng did not remove some steps, but cooked step by step according to the secret recipe of [World's No. 1 Sauce Beef] rewarded by the system!

After blanching the beef tendon meat, take out some holes with a knife and fork crazy fork, so that the sauce beef can taste better after cooking.

After forking the holes, pour in the fragrant broth.

"Boss, what do you need me to do?"

Guo Yue, who came to open the work, asked.

Su Feng smiled, "You just sit, you will be busy when the guests come, and you have to work all the time during work hours." "

Oh~"

She nodded.

The owner was busy in the kitchen.

She sat in the dining chair, feeling uncomfortable.

Slightly, a little embarrassed.

Chen Mengyan smiled, "Take advantage of the rest now, you won't have time to rest when you get busy!" "

Good~" Guo Yue grinned and gurgled the water.

When busy.

She felt like her soul was flying.

My head is in turmoil, my thoughts are a little unclear...

"Boss Su, the eggs are coming!"

At this time, the egg boss held a stack of eggs and enthusiastically placed them in the corner of the kitchen.

Take the [empty egg tray] with the eggs out of the kitchen.

He ran three times in a row.

"Boss Su, the business is good, some hotels and large restaurants can't use 50 trays of eggs in a week, your business is too good!" Egg always praised with a smile.

Su Feng said modestly: "

It's okay, my restaurant mainly relies on egg noodles!"

The egg always grinned: "Okay, the boss's business is booming, I'm not busy with you, I came at noon yesterday, there were a bunch of people crowded at the door, and I couldn't send it!" "

hh~egg total, how much is the total?"

"1000ah!"

A tray of 20 yuan, 30 eggs, calculated down the purchase price of a little more than six cents.

Mr. Dan handed the delivery note invoice to Chen Mengyan, and Chen Mengyan paid 1,000 yuan.

"Boss Su is now my number one customer, and I will be the first to send it to you in the future!" After collecting the money, Egg always shouted.

"No hurry, just don't delay business!"

And did not Su Feng make his own claims, gave people nicknames, and called him Eggman.

His girl's head is bald, shiny with oil, looks like a brine egg, and his WeChat nickname is [Egg General Li]!