Food starts with noodles

This ratio is almost exactly the same as sweet and sour sauce, but there are some differences.

First of all, the soy sauce is different. The sweet and sour sauce uses dark soy sauce, mainly for color matching, while the fish-flavored sauce uses light soy sauce, mainly to increase the taste.

In addition, the sweet and sour sauce has three spoons of sugar and four spoons of vinegar, but this fish-flavored sauce is reversed, four spoons of sugar and three spoons of vinegar.

After preparing the sauce, Xu Zhuo added some water starch and half a teaspoon of salt, stirred it evenly and put it aside for later use.

When the oil was [-]% hot, Xu Zhuo lifted the two ends of the eggplant and lowered the eggplant into the oil pan.

There is skill in frying eggplants. Put the head of the eggplant first and put it in from the middle of the oil pan.

Then, holding the handle of the eggplant, slowly lower it into the remaining part, and let the eggplant rise up in the oil pan.

The eggplant fried in this way will have the posture of a dragon.

Of course, many restaurants don’t do this anymore. They prefer to put iron wires in, so that they can make whatever shape they want, which is very convenient.

The oil temperature for fried eggplant must be high, because if the oil temperature is too low, the batter will fall off the eggplant, and the eggplant will absorb the fat, making it very greasy to eat.

At this time, you don't have to worry about the problem of not being able to fry through, because the flower knife has already been cut in place. As long as the batter on the outside is fried until golden, the eggplant inside will also be cooked under the action of high temperature.

After the eggplant turned golden brown, Xu Zhuo carefully took the eggplant out of the pot with a large colander.

Then turn the heat to the maximum, wait until the oil temperature rises to [-]% hot, and then put the eggplant into it and fry again.

Because the oil temperature in the pot is very high, the re-frying time should be shorter, at most 20 seconds, and the eggplant must be removed from the pot.

After controlling the oil, Xu Zhuo put Jilong on a large plate.

"Why do you want to blow it up again? This thing can be blown through once, right?"

Li Hao was holding a bowl of assorted boiled whites, and asked Xu Zhuo while eating.

This guy came to the back kitchen to eat a plate before, and when Xu Zhuo went upstairs to toast, he and the people from the medical school got together and ate a lot of dishes.

Unexpectedly, he was not full yet, and now he picked up another plate.

"Re-frying is to prevent the eggplant from softening, and it will taste more crispy. In addition, re-frying will make the eggplant look better in color."

After Xu Zhuo explained to him, he started to make the eggplant sauce.

After the pan is heated, pour a spoonful of peanut oil. After the oil is hot, put the diced meat in and stir-fry. After sautéing until fragrant, add the chopped bean paste.

Stir fry the red oil, pour in the chopped pickled peppers.

A tempting aroma floated out of the pot.

Then Xu Zhuo poured in minced green onion, ginger, garlic and diced chili for color matching, stir-fried briefly and then poured in the prepared fish sauce.

When the soup in the pot boiled and became slightly thick, Xu Zhuo picked up the pot, scooped up the steaming sauce with a spoon, and poured it on top of Kelong.

Li Hao swallowed his saliva.

"Damn! The meat with sand in my hand suddenly tastes bad!"

Chapter 768

Without hesitation, Li Hao put down the plate in his hand and came over.

"Boss Xu, how about...let me taste the saltiness for you?"

Xu Zhuo handed the plate to Li Hao: "Go and give it to Senior Brother Guan, you can try it together, I will make a few more while I have time, and let the guests upstairs taste it later."

When Li Hao heard this, he happily went to find Guan Junjie with his plate in his hand.

There is no doubt that D-level signature dishes are definitely eligible to be introduced in the store.

However, according to the process, it is still necessary to let Guan Junjie and other chefs try it, and let everyone decide whether to make a new one.

But now, Xu Zhuo is doing it for customers, so they don't need to nod.

He picked a few eggplants that were long, straight and moderate in thickness, washed them and began to change the knife.

When he was busy, Guan Junjie strode over: "Xu Zhuo, the taste of your cooking is really good, especially the pickled red pepper in it, it really gives this dish a soul..."

Guan Junjie was very excited. Originally, he thought that Xu Zhuo made eggplants just for fun, and even if he made them, they were more homely dishes like fried eggplants.

It didn't take long before he actually made the fish-flavored eggplant dragon.

And the taste is so outstanding, even if he is asked to do it himself, it is at most like this.

Amazing!

It's amazing!

I just made a dish of assorted roasted white, and now I am making another dish of fish-flavored eggplant.

Don't these talented chefs have to practice?

"Your orchid sword technique has really reached the state of perfection..."

Seeing Xu Zhuo's knife skills, Guan Junjie couldn't help but praise.

Strictly speaking, the coir raincoat knife technique should be called the orchid knife technique.

The chefs in the past were more particular, and many flower knives were named after flowers.

For example, the peony knife method used when making sweet and sour carp.

However, because of the fame of the coir raincoat and cucumber, the orchid sword technique is more commonly known as the coir raincoat knife technique.

Up to now, when cutting cylindrical ingredients, everyone habitually calls it the coir raincoat knife method.

When slicing ingredients, it is called the orchid knife method.

The biggest feature of the orchid knife method is that it cuts both sides, and one side cuts obliquely, and the other side cuts straight.

The chopped ingredients are continuous, very beautiful.

"These are just basic skills, nothing more."

Xu Zhuo spoke modestly, and said to Guan Junjie: "If possible, add that fish-flavored eggplant to the menu. We have opened a new business recently, and try to enrich the dishes as much as possible."

Guan Junjie agreed, but he didn't leave immediately.

This made Xu Zhuo curious: "What's the matter, Senior Brother Guan, what else is there?"

Guan Junjie opened his mouth, and said hesitantly, "Xu Zhuo, we've been serving new dishes quite frequently recently, so it's not a problem to keep changing menus like this...I think it's better to switch to a tablet for ordering."

Xu Zhuo was taken aback for a moment, thinking that this proposal was really good.

I remember that some high-end restaurants have switched to using tablet computers to order food in the past two years.

This can not only increase or decrease dishes at any time, but also the dishes ordered by customers can be displayed directly in the back kitchen, avoiding the omission problem caused by the negligence of waiters.

More importantly, paper recipes are not cheap to make. If they are updated frequently, they will be much more expensive than buying a tablet.

Moreover, the tablet specially used for ordering food is very cheap, and one can be bought for a few hundred dollars.

Xu Zhuo pondered for a moment, and said to Guan Junjie, "This is a good suggestion. I'll tell Manager Tang later, let her buy a batch, and fix the machines in our back kitchen by the way."

Tablet computer ordering requires the use of an ordering system. After the waiters at the front desk cooperate with the guests to order the dishes, the system will directly send the menu to the back kitchen.

Only these can improve efficiency and ensure that the dishes can be delivered to customers as quickly as possible.

After Guan Junjie made a suggestion, he strolled away.

As an executive chef, he naturally knows what to do and what not to do.

For example, now, he can give advice on changing the recipes in the store to tablets, but he cannot intervene in purchasing matters.

Everyone performs their duties and responsibilities in order to make the development of the store stabilize. If you stretch your hands too far, it will eventually break the balance and make the management of the store chaotic.

After Guan Junjie left, Xu Zhuo quickly finished all the fish-flavored eggplants and called the waiter to deliver them upstairs.

After finishing his work, Xu Zhuo noticed that the half plate of assorted burnt rice that Li Hao had dropped just now had disappeared.

He came out of the kitchen and saw it, and was immediately happy.

Li Hao didn't know when he came in and brought out the plate of meat. Right now, he was eating half a portion of fish-flavored eggplant with a pot of rice.

The soup in the fish-flavored eggplant is mixed into the rice, and it is served with the fried eggplant that is crispy on the outside and tender on the inside. It is really refreshing to eat such a big mouthful.

Eating delicious rice, and having a bite of sweet roasted rice from time to time, it is really enjoyable to have a good appetite...

Although Boss Xu admired it, he couldn't learn it at all. He could only lament that he didn't have a good taste.

Ugh!

He came to the office upstairs and told Tang Xiaoying about buying a complete ordering system, and asked her to fix the QR code scanning ordering system on the WeChat official account by the way.

It is best for the data of the two systems to be updated synchronously, so that it is more convenient to add or delete dishes in the future.

After explaining these things, he began to count the gifts from everyone.

In the new year, maybe everyone is more pragmatic, so most people give cash.

Some are three to five hundred, some are thousands.

Giving gifts is mainly to express one's heart, just do according to one's ability, there is no standard at all.

For example, Dai Zhenting, Zheng Guangyao and others received 2 yuan each because they were rich.

And Wei Junming and Yao Meixiang even got [-].

I don't know whether the two of them wished Sifang Restaurant a long life, or they came here to show their affection.

Although Zhao Guangming, who was far away in the magic capital, did not come back, the ceremony did arrive.

He transferred [-] cash directly, which strengthened Boss Xu's determination to make friends with him.

"All the cash is about 20 yuan, and that's not counting the [-] yuan that Meng Liwei and the others recharged...Boss, you really earned a lot from this business!"

Tang Xiaoying took a gift list and handed it to Xu Zhuo. She really didn't expect that she received so many gifts today.

Originally, she thought she was rich, but compared with Xu Zhuo, she really paled in comparison.

Looking at the amount on the gift list, Xu Zhuo thought in surprise.

How about...there will be another opening full moon celebration next month?

Or a [-]-day celebration three months later is also fine.

The feeling of receiving gift money is really great...

On that long list, Xu Zhuo suddenly saw a name.

Luo Xiufen: 1 yuan in cash.

Eh?

Why did she come here and take so much money?

Just as she was wondering whether Luo Xiufen had some unreasonable thoughts about her, Tang Xiaoying suddenly said, "This Luo Xiufen wants to talk to you about cooperation... Do we have any cooperation projects with her?"

Chapter 769 Lao Meng, do you want to be the boss?

Xu Zhuo was also a little confused, he had talked with this rich woman the day Luo Xiufen and Cui Yong were fighting in the shop, but he never talked about cooperation.

And the result of the negotiation at that time was that Luo Xiufen opened the cafeteria, and asked Meng Liwei and others to help increase popularity.

In addition, Lu Xiaobing will cooperate with Luo Xiufen to launch a takeaway buffet that focuses on business negotiations.

These things have little to do with Boss Xu, so he doesn't understand what Luo Xiufen means.

But no matter what, since they sent 1 yuan, they have to be taken seriously.

And last time Xu Zhuo also heard that Luo Xiufen, a rich woman, has now become a "possessed wife", and it is a bit unexpected that she can give 1 yuan as a gift.

"Did she not eat upstairs?"

Xu Zhuo recalled that when he was toasting upstairs, he didn't see Luo Xiufen.

"No, when it was almost eleven o'clock, she paid 1 yuan at the reception table in the lobby and left in a hurry, as if there was something urgent..."

Like this?