Food starts with noodles

It's good now, not only is the business bad, but it may also be beaten.

As a human being, you really can't be too arrogant.

"Misunderstanding, it's all a misunderstanding. There is no late payment fee. Boss Luo owes me [-] in total. Just pay [-]. I will treat everyone to a cup of tea..."

Cui Yong, smoking a cigarette, squinted his eyes and asked, "Isn't it forced? If it's forced, you can calculate the late payment fee as you like."

"Not forced, not forced, not forced at all."

After speaking, he quickly took the key to open the door.

Xu Zhuo was delighted to see this move.

It would have been great if I had been so clever just now, but now I lost 2000 yuan in vain, and I still have a big business.

Meng Liwei and Luo Xiufen signed an agreement, Xu Zhuo and Cui Yong are witnesses.

Next, it was Meng Liwei who paid for the self-service hotpot, and then discussed with Luo Xiufen about opening a restaurant.

Xu Zhuo and Cui Yong wandered back to the store.

Cui Yong walked away, sucking his teeth: "I didn't expect that Luo Xiufen became her own again after going around for half a year... Big Jiang, delete the video on your phone, don't take it out and peek... ..."

Da Jiang blushed immediately: "Fuck you, you're just peeking!"

In the next few days, the restaurant's business improved day by day, and customers who had eaten here would unconsciously give comfort to those around them.

People who are brought by Amway will bring new customers.

While Boss Xu was busy, he also welcomed the engagement banquet that had been planned a few days in advance.

Well, getting engaged.

I don't know if the sticky sugar skill will be upgraded this time...

A little bit of anticipation!

Chapter 771 Cooking Steamed Vegetables

Engagement means that the relationship with Yu Keke will go further, and it will also make the relationship between Yu's family and Xu's family closer.

Compared with the opening of the restaurant, the number of people attending the engagement banquet was much less.

After all, it's a private matter, Xu Zhuo didn't make a big publicity, and only invited people close to him.

In fact, there is not much preparation for the engagement banquet. It is enough to book a three-tiered big cake, buy a pair of diamond rings, prepare a more formal outfit, and prepare some scenes in your mind.

As for love talk or something, it is more appropriate to do it in private.

The engagement banquet was arranged at noon, and the old man and Yu Peiyong were supervising the kitchen early in the morning, fearing that there would be some mistakes in the dishes.

Chen Guifang, a busy person, was very excited today, and discussed all the procedures with Meng Liwei and Zhou Wen, who were in charge of the engagement ceremony, in the private room after eight o'clock.

Along with them are Yu Changjiang and Pang Lihua.

As representatives of the Pang family, Pang Shijie and his wife also rushed over from Hangzhou.

Accompanied by Xu Wenhai, Pang Shijie was visiting the store at the moment, and the two discussed cooking from time to time.

As for Yu Keke, the absolute heroine at noon today, she has already started to put on makeup accompanied by Sun Panpan and Tang Xiaoying.

Li Hao and the others were not idle, and they were currently helping to arrange the venue in the large private room on the third floor.

Among all the people, only Boss Xu is the most leisurely.

He wore a crisp suit and walked up and down the store.

Looking for something to do, but don't know what to do.

Going to the third floor to help each other, everyone disliked him for being in the way.

In desperation, Boss Xu wandered into the kitchen.

Compared with hanging out outside, the kitchen is more practical.

The morning is the busiest time in the kitchen.

Everyone is busy doing their own things, cleaning, changing knives, pickling, soaking hair, kneading dough...

Even Cao Kun, who is the most leisurely every day, is taking a few apprentices from the marinade department to quickly clean the ingredients to be marinated today.

When he walked to the vegetable washing area, Xu Zhuo saw that Jianguo was explaining the essentials of handling vegetables to several new apprentices.

When talking about celery, Jianguo looked at the celery leaves that a few apprentices had picked off casually, his face full of regret.

"If this is at home, my mother will definitely steam a pot of steamed vegetables with celery leaves and mix them with garlic. The taste is really bad..."

Several apprentices asked with a smile: "Brother Jianguo, you ate several meat rolls for breakfast, are you still full?"

Jianguo waved his hand: "It's not a question of whether you're full or not, it's the taste of home, and you'll feel it when you leave home for a long time."

He went to a culinary school when he was a teenager, and then went to the south to work. Naturally, his understanding of family was not something these teenagers could understand.

When several people were chatting, Xu Zhuo looked at the celery he had just chosen, and suddenly an idea popped into his mind.

The hint for the sixth ring task is to start with home-cooked dishes. Is this steamed celery leaf a home-cooked dish?

If it is made, it should also be regarded as a dish, right?

Xu Zhuo thought about the dishes in the store, and recalled the steamed dishes he had eaten in other restaurants before, and suddenly he had the idea of ​​trying to make new dishes.

Well, no matter whether it can be updated in the store or not, let's make it first.

Even if it’s just to satisfy your craving first.

"Jianguo, ask them to wash the celery leaves that they picked. I have nothing to do right now. Try making a steamed dish..."

In the Central Plains, people habitually refer to this kind of dish in which vegetables are sprinkled with flour and steamed on a steamer, collectively referred to as steamed dishes.

There is no limit to the variety of vegetables, such as elm and shepherd's purse in spring, old beans and purslane and chrysanthemum in summer, white radish, carrot, spinach and celery leaves in autumn, etc. Vegetables can all be mixed with flour and steamed.

Among these various steamed dishes, Boss Xu's favorite is the steamed shredded radish that the old lady used to make when she was a child.

When Xu Zhuo was young, it was the time when the old man urged Xu Wenhai to work hard to learn cooking skills.

At that time, the cheapest ingredient was radish, so the old man bought a few woven bags of radish every time for Xu Wenhai to practice his knife skills.

Not only do you have to practice the most basic shredding and slicing, but you also practice high-end carving and other operations through carrots.

At that time, the family dried radish strips, pickled radish cubes, steamed radish shreds, and never left the radish dish.

Especially steamed shredded radish, the old lady will make it every two or three days.

Before making it, I will specifically tell Xu Wenhai: "Cut some thin strips today for steaming vegetables."

Xu Wenhai will deliberately cut some ultra-fine shredded radish for the old lady.

Shredded radish is a very interesting ingredient, especially when it is steamed, the finer it is, the better the taste.

The main ingredient of the famous Luoyang peony jelly dish is actually steamed shredded radish.

But Xu Zhuo didn't have time to shred radishes today, and it wasn't the time to eat radishes either.

He plans to try steaming celery leaves first, and if possible, he will study steaming shredded radish later.

"Maybe we can make peony jelly."

Soon, the celery leaves were washed and sent over by the apprentices.

Xu Zhuo put away his thoughts and started to make steamed celery leaves.

The method of steaming celery leaves is not much different from steaming shredded radish, and the operation is very simple.

According to Xu Zhuo's experience of being around the old lady for many years when he was a child, he could easily...

Pick up your phone and start looking up tutorials.

It's not that I forgot what the old lady did, but I just want to check which method is better.

After all, I want to be able to serve new dishes in the store, so I have to keep improving.

After reading the tutorials posted by those people on the Internet, Xu Zhuo became more determined.

It is not much different from what the old lady did at the time, and some people even did worse than what the old lady did.

But at this moment, the celery leaves have just been washed, so you can’t do it yet. You have to wait for the moisture on the surface of the celery leaves to dry.

Originally, this took at least an hour, but with the help of kitchen paper, after 10 minutes, the moisture on the surface of the celery disappeared without a trace.

Xu Zhuo cut the celery leaves slightly with a kitchen knife, then put them in a basin, and started the most important step of making steamed vegetables - mixing oil.

Regardless of steaming celery leaves or shredded radish, the step of mixing oil is inseparable if you want to taste delicious.

This step is mainly to avoid steaming out the moisture in the ingredients, making the steamed vegetables sticky and sticky, making it impossible to start.

With the step of mixing oil, the steamed vegetables will be dry and scattered, and the leaves will be dripping green, which makes people very appetizing.

Spoon half a teaspoon of peanut oil from the oil drum over the celery leaves and toss with your hands to coat each leaf with the oil.

Then start dusting with starched flour.

The ratio of flour to starch is 2:1, so that the steamed vegetables are dry and delicious, not sticky or greasy.

After mixing the flour, shake it in the basin a few times to let the excess flour sink to the bottom of the basin.

Next, it's time to steam...

Chapter 772 Lao Meng, Don't Regret It

Steaming celery leaves is very simple, put the mixed celery leaves directly on the basket, and then put them in the pot to steam.

But if you want to steam it deliciously, you also have skills.

First of all, when putting it on the cage drawer, it is best to put a cage cloth on it.

This can add a layer of barrier, so that the celery leaves are heated evenly, and prevent the hot air from rushing directly to the celery leaves from the holes in the cage, causing the celery leaves to be heated unevenly.

Of course, I don’t pay much attention to eating at home, and it’s troublesome to wash the cage cloth, so it’s usually enough to brush a layer of oil on the cage drawer at home to prevent sticking.

The second thing to pay attention to is to boil the water in the pot before putting it in the cage, so as to minimize the steaming time.

This will not only make the steamed vegetables more green in color, but also taste better, and prevent the celery leaves from becoming sticky due to long-term steaming.

The length of steaming time is also very important. Generally, it is good to steam for five to six minutes. If the amount is large, increase the time as appropriate.

But it is best not to exceed 10 minutes.

Because after more than 10 minutes, the celery leaves will gradually turn from green to yellow, and the flour on them will gradually become sticky due to the attachment of water vapor.

Xu Zhuo steamed it in a steamer today, so he didn't need to think too much about these factors.

He first opened the steamer to preheat, then took the silicone steaming mat and placed it in a perforated steaming plate, and then placed celery leaves.

After the steaming cabinet was preheated, Xu Zhuo opened the cabinet door and put the steaming tray with celery leaves in it.

Steam for 5 minutes like this.

Taking advantage of the steaming time, Xu Zhuo started to make garlic sauce for steaming vegetables.

This sauce is very simple, first use a garlic mortar to pound some garlic paste, and then add some salt while pounding the garlic paste.

This not only saves time, but also allows the salty taste to fully integrate into the mashed garlic.

After the mashed garlic is ready, dig it into a bowl with a spoon, then pour in the balsamic vinegar, soy sauce and sesame oil.

After stirring evenly, put it aside for later use. After the celery leaves are out of the pan, mix them directly while they are hot.

The reason why it is hot is because it can cool the celery leaves as soon as possible.

At the same time, the heat on the celery leaves will also stimulate the aroma of garlic, which can increase appetite.

5 minutes passed in the blink of an eye.

Xu Zhuo turned off the steamer, opened the door, and a unique scent of celery gushed out from inside.

Xu Zhuo put on heat-insulating gloves, and when the steam had almost dissipated, he took out the tray inside.