Food starts with noodles

There is a row of rooms behind the hall, which should be the reception room of the sales department.

Generally, it is to receive customers who intend to buy a house.

Xu Zhuo went around here and felt that after these houses were opened up, they could be used as the kitchen of the store.

The area of ​​this kitchen is really not small, at least three hundred square meters.

Finally, it is possible to divide the back kitchen into different areas like a big hotel.

Even the cold storage can be divided into several.

Take the elevator to go upstairs, the second floor is full of various offices, these can be used as private rooms of the hotel after a little modification.

In addition to a few larger offices on the third floor, there is also a conference room and a terrace of nearly [-] square meters.

The conference room can be made into a large private room that can accommodate several tables, and the offices of several bosses can also be transformed into luxurious private rooms.

These are all free to play.

As for the terrace, Xu Zhuo thinks that after summer, we can have an open-air barbecue or something.

But now it's just a preliminary idea, and the little girl's grandma has to come over to make a decision on how to plan.

After viewing the whole building, Xu Zhuo looked at the courtyard behind.

The yard is not small, at least three to four hundred square meters.

Now there are various landscape plants planted inside. Although it is winter, it is also lush.

In the corner of the yard, there is also a back door that can be used by the delivery truck to facilitate the delivery of ingredients.

Not bad, there is a parking lot in the front and a garden-style courtyard in the back, which is very suitable for a restaurant.

Not only Xu Zhuo was satisfied, but the old man and Zhao Jinma also fell in love with this place.

The two have even started arguing over how to arrange it.

Chen Guifang glanced at Xu Zhuo: "Are you satisfied? If you are satisfied, I will start negotiating the price with them. They want 400 million, and I want to cut some more."

It really has to be cut down. Although this place is good, it is a bit biased after all, so you can't just pay whatever price others call it.

Asking prices all over the sky, repaying the money on the spot.

This is the eternal truth of doing business.

"What's the total area here?"

"If you don't count the terrace, the area is nearly [-] square meters, and if you include the terrace, it's almost [-] square meters. Moreover, there are so many parking lots in front and such a large yard in the back. It's definitely a good deal to buy."

The people in the sales department chattered, hoping to buy it, so that they don't have to accompany them to look at the house over and over again.

The recent business is really too difficult to do...

Chapter 596 Fried Sweet Potato Mash

Negotiating prices is a tug-of-war, which not only tests the business mind, but also tests the psychology of both parties.

Chen Guifang was very sure about this matter, so Xu Zhuo didn't get involved at all, but went upstairs and upstairs with the two old men to look around, planning the layout and decoration style of the store.

Turning around again, Chen Guifang talked about hundreds of thousands.

However, she was very dissatisfied with this result, and after paying a deposit of 20 yuan, she chose to leave.

Slowly grind with them these days.

Anyway, it's only the tenth day of the Lunar New Year, and there's no way any competitors will show up, so don't rush to pay, and keep grinding the price.

Returning to Zhao Ji's private vegetable shop again, Zhao Jinma said in a hurry: "Xiao Zhuo, you and your grandpa have dinner here before leaving. I will make you a stir-fried mashed sweet potato, so that you can experience the authenticity of Central Plains cuisine." charm."

Xu Zhuo didn't object either.

He really wanted to try Zhao Jinma's stir-fried sweet potato mash.

The old man didn't object, because Zhao Ji's private kitchen did have a few dishes that tasted very good, and they were Zhao Jinma's specialty dishes.

Chen Guifang didn't have such a good fortune, she had to hurry to the warehouse, because there was a truckload of spices from Guangxi to be put into the warehouse, and she had to go to inspect the goods.

"Son, I'll go back first. Don't worry about the price. I'll tell your grandma to pay the money after the negotiation is settled. Just like last time, your grandparents paid for it, and your father and I paid for the decoration. ..."

Before she finished speaking, Xu Zhuo said, "For the decoration, I found a person in charge, who is Ke Ke's grandma. She just wants to come to our provincial capital to have a look."

Chen Guifang did not object, after all, he is a professor of aesthetics.

It must be much better than the designers of those decoration companies in the provincial capital.

After sending Chen Guifang away, Xu Zhuo returned to Zhao Ji's private vegetable shop. The old man was looking at the photos of Zhao Jinma and various celebrities on the wall with his hands behind his back.

When Xu Zhuo came to the kitchen, Zhao Jinma was peeling the sweet potatoes.

The back kitchen of Zhao Ji's private kitchen is similar to that of Xu's restaurant, and the chefs in charge are all Zhao Jinma's apprentices.

It's not time for dinner, but the kitchen is not busy.

Except for some helpers who were cutting and washing vegetables, everyone else seemed to be more relaxed.

Seeing Xu Zhuo approaching, Zhao Jinma said with a smile: "To make fried sweet potato mash, you need to use this kind of red stubble sweet potato. This kind of sweet potato is soft and delicious, and has a suitable starch content. It is most suitable for making sweet potato balls and fried sweet potato mash. Dishes."

There are several types of sweet potatoes, such as the big sweet potatoes used to make vermicelli.

This kind of sweet potato is large in size, high in starch content, and tastes bad, but it is the main raw material for making sweet potato vermicelli.

The second type is the red stubble sweet potato that Zhao Jinma is holding.

This kind of sweet potato has suitable sweetness and moderate starch content, and is most suitable for cooking porridge or processing various sweet dishes.

The third type is the yellow stubble sweet potato that has been popular in recent years.

This kind of sweet potato is also called honey potato. It has high sweetness and low starch content. After roasting, the sweet potato is semi-fluid and can be directly sucked into the mouth with a straw.

When Zhao Jinma peeled the sweet potato skin, he peeled it very thickly, because the outermost layer of the sweet potato is the fiber layer. After peeling off this layer, the sweet potato produced will have a lot less fiber and the taste will be better.

After the sweet potatoes were peeled, he cleaned them, cut the sweet potatoes into thick slices, placed them on a plate, and then put them in the steamer, and adjusted the steam to the maximum for steaming.

"This kind of sweet potato needs to be steamed for more than half an hour, so that it can be steamed thoroughly, otherwise there will be small lumps in the sweet potato mash, which will affect the taste."

When the sweet potatoes were steaming, Zhao Jinma led Xu Zhuo and told him about the past when he opened Zhao Ji's private kitchen.

He also introduced the various celebrity leaders who had come to eat in the store, and the old man sitting next to him grinned straightly: "Hey, yo, it's like a child showing off toys, is it interesting?"

Zhao Jinma pouted helplessly.

He didn't want to quarrel with the old man.

But every time the old man opened his mouth, Zhao Jinma's blood surged up.

Fortunately, I don't have cardiovascular and cerebrovascular diseases, otherwise I would die suddenly in front of him sooner or later.

When the sweet potatoes were almost steamed, Zhao Jinma led Xu Zhuo to the kitchen, took out the sweet potatoes from the steamer, and put them aside to cool.

This step cannot be omitted, because the sweet potato pieces can also absorb some water during the cooling process to achieve the purpose of softness.

Otherwise, the freshly steamed sweet potatoes are not only hot to the touch, but also very dry, which is difficult to handle.

When the sweet potatoes were not hot to the touch, Zhao Jinma started to make the sweet potatoes into puree.

When he first said it, Xu Zhuo thought that he would use his hands to mash the sweet potatoes like kneading dough.

But seeing Zhao Jinma pick up the kitchen knife, Xu Zhuo knew that things were not that simple.

Sure enough, Zhao Jinma put the sweet potato slices on a clean cutting board, then took a kitchen knife, laid them flat on the sweet potato slices, and squeezed them hard.

The sweet potato chips immediately turned into mashed sweet potatoes and squeezed out from one side.

Zhao Jinma continued to grind, regularly crushing all the sweet potato slices into a sticky sweet potato mash.

"Grandpa Zhao, why don't you grab it with your hands, but squeeze it with a kitchen knife?"

Zhao Jinma said with a smile: "Because this can not only squeeze the sweet potatoes into fine sweet potato mash, but also prevent the small lumps that are not cooked enough, and can also remove some relatively long fibers inside. .”

In a western kitchen, a variety of tools are used.

Graters are required for grating.

A wall breaking machine is needed to make mud.

All kinds of tools are dazzling.

But in the hands of a Chinese chef, everything can be done with a knife.

You can shred and mince it, or you can squeeze the steamed sweet potato into puree like Zhao Jinma.

After all the sweet potato chips were squeezed into sweet potato mash, Xu Zhuo asked, "Can I fry it?"

Zhao Jinma shook his head: "No, I have to filter the mashed sweet potatoes. If there is any scum and fiber in it, it will destroy a pot of mashed sweet potatoes."

After speaking, he took a piece of fine-mesh gauze, washed it with water, and spread it in a basin.

Then scrape the sweet potato mash on the cutting board with a kitchen knife.

Then he grabbed the four corners of the gauze and wrapped the sweet potato mash inside.

Tighten slowly so that the sweet potato mash inside is squeezed out through the mesh of the gauze.

It's a tough job.

It requires dexterity with the wrist and fingers.

After the sweet potato mash is squeezed, some sweet potato fibers are really filtered out.

Next, it's time to fry the sweet potato mash.

According to the weight of sweet potatoes, Zhao Jinma fetched almost half a bowl of white sugar.

Then he put the pot on the stove, poured in a small amount of peanut oil, slid the pot once it was hot, then poured it out, and added peanut oil again.

After heating again, pour the prepared white sugar into it.

"To make mashed sweet potato, you need to fry the sugar first, so that the taste of sugar can be completely integrated into the mashed sweet potato. Otherwise, if sugar is added to the mashed sweet potato, the sweetness will be uneven."

As he spoke, he stirred the white sugar in the pot.

After all the sugar melted and melted into the oil, Zhao Jinma took the sweet potato mash that had just been filtered and poured it into the pot.

Chapter 597 Glow Food

After the sweet potato mash was poured into the pot, Zhao Jinma took a spoon and kept stirring it in one direction.

At the beginning, the light-colored sugar juice and the sweet potato mash still couldn't blend together, but with Zhao Jinma's stirring, the sugar juice gradually melted into the sweet potato mash.

And the mashed sweet potatoes no longer stick together.

Instead, under the action of a spoon and heat, it gradually spread out and gradually softened.

While frying, Zhao Jinma also explained the steps of frying mashed sweet potatoes to Xu Zhuo.

The key point of fried sweet potatoes is fried sugar.

Fried sugar is not only related to the sweetness of fried sweet potato mash, but also related to the color of the finished product.

Some chefs fry the mashed sweet potatoes into a maroon color. When frying the sugar, they will fry the sugar for a longer time. After the sugar juice in the pot turns red, pour the mashed sweet potatoes into it.

Some chefs prefer lighter colors, like Zhao Jinma, fry the sugar, and pour the sweet potato mash into it after the sugar juice turns yellow.

The sweet potato mash fried in this way is light red, which is easier to match in color.

Normal fried sweet potato mash does not put other ingredients, but pure sweet potato mash is placed on a plate, and the appearance is a bit low.

So now we usually put some hawthorn grains or similar sweet preserved fruits. Through this combination, we can increase the appearance of fried sweet potato mash.

"A qualified stir-fried mashed sweet potato must meet the three non-stick requirements: no stick to the plate, no stick to the spoon, and no stick to the teeth. If it is sticky, it means that the master who made the fried sweet potato mash is unqualified or lazy..."

Zhao Jinma's hand never stopped, stirring the pot in the same direction all the time.

The sweet potato mash in the pot became very smooth, and it didn't stick to the bottom of the pot at all. It just followed the force of the spoon and kept turning in circles in the pot. It looked like playing a game.

But Xu Zhuo knew that without a certain amount of spoon skills, it was impossible to achieve such an effect.