Food starts with noodles

What about Cantonese cuisine?

What about Hunan cuisine?

What about Fujian cuisine?

Dog system, you are discriminating against vegetable rights, let me tell you!

Why are there no dishes from these five cuisines?If you don't want to give a B grade, you can give it a C grade, or even a D grade.

I am not picky about food.

After complaining, Xu Zhuo laughed unconsciously.

Next, there are big dishes to cook!

Chapter 885 Stewed Lamb with Astragalus

He got several B-level dishes, but Xu Zhuo couldn't cook them all at once.

That would be too monstrous and likely to cause unnecessary trouble.

And if these dishes are not cooked now, maybe there will be a task related to the dishes, so it is necessary to be steady in both emotion and reason.

Can't be impatient.

After the rainy day, the weather gradually turned cooler, and the sales of braised noodles gradually increased.

In the past, when customers came to eat, most of them would order rice. After all, there are more side dishes in the store and the taste is very delicious.

Now, customers are more willing to eat stewed noodles, because the stewed noodles contain mutton soup, which will make people warm after eating.

But in this way, this creates another situation:

The sales of dishes in the store have dropped a bit compared to before.

"Our stewed noodles have a large portion and taste good. When customers decide to eat stewed noodles, they will subconsciously order one or two less dishes."

In the conference room, Zheng Jia came to such a conclusion based on the ordering records of the last week, which made several executives of the restaurant fall into deep thought.

It is a good thing that the sales of stewed noodles are increased, but if it affects the sales of dishes, it will not be worth the candle.

After all, the profit of stewed noodles cannot be compared with that of dishes.

"Would you like to reduce the amount of stewed noodles?"

Guan Junjie was quite happy at first, because the sales of stewed noodles, which are dispensable in hot weather, have finally increased.

But when he saw the data compiled by Zheng Jia, he couldn't be happier.

The daily turnover is actually lower than before, and the more stewed noodles are sold, the lower the daily turnover in the store.

So he came up with this method of reducing the portion.

It's just that this proposal was opposed by Zheng Jia as soon as it was made.

"No, no, no, in a city like the provincial capital, where almost everyone eats braised noodles, if a big bowl of braised noodles makes customers feel hungry, they will feel that the store is dishonest, and they will not come to consume in the future."

Tang Xiaoying straightened the hair next to her ear: "What about the price increase? How about adjusting the price of braised noodles?"

Xu Zhuo shook his head: "That's even worse. No one has raised prices, but we suddenly raised prices. This is driving customers out."

Several people thought of other ways, such as increasing the temperature of the room, but they were all canceled after discussion.

The meeting lasted for more than an hour, but no result was reached, so we had to end the meeting first, and each find a solution.

After going downstairs, Xu Zhuo was about to go to the kitchen with Guan Junjie when he heard a customer at the front desk reporting the situation to Huang Tingting.

"It's cold today, and you still don't serve a few hot soup dishes here. It's really unfriendly to people like us who don't like stewed noodles..."

In this weather, if you don't like stewed noodles and don't like spicy food, it's really not very warm after a meal.

Especially middle-aged and elderly people, this feeling is more direct.

In fact, there is no shortage of soup dishes in the store. For example, the previous one fish three meals, the soup made with fish head and tail fish bones is very popular.

In addition, there are several soups such as seaweed egg drop soup and tofu soup.

But these soups all have one characteristic, that is, they are not warm.

Seaweed egg drop soup and tofu soup are both vegetarian soups, and the taste will not be good when the temperature drops.

And the fish soup is cold, so it won't be very warm after drinking.

As for the fire heel fairy duck, although there is soup in it, there is not much, and the main thing is to eat vegetables.

Among these soups, the Huangshan stewed pigeon is the most authentic soup, but this soup focuses on the deliciousness of the pigeon soup, and it does not have the effect of sweating.

Thinking of this, Xu Zhuo realized that it was time to add a hot soup dish that would warm the stomach and sweat the customers.

In fact, this soup was decided a few days ago, it was the stewed mutton with astragalus that he told Feng Weiguo.

It's just that when he said it at the time, he was only interested in the stewed mutton dish, and he didn't realize that there was a lack of such a dish in the store.

And the reason why he hasn't learned it recently is because Xu Zhuo is waiting for the skills he has devoted himself to learn to cool down.

Well, if you don't devote yourself to learning, Boss Xu's talent will not be able to stand up.

So he didn't dare to take the risk.

But today, the cooldown of the skill is over, and there is demand in the store, it's time to learn this dish.

When he came to the kitchen, Xu Zhuo didn't go directly to Feng Weiguo, but went to the warehouse first and found Huang Qi.

Astragalus membranaceus is the root of the leguminous plant Astragalus membranaceus. It has mild medicinal properties, nourishes qi and invigorates deficiency, and is called "Sai ginseng" by medical scientists.

Stewing astragalus with warming mutton can warm and nourish the spleen and kidney, diuresis and reduce swelling.

It has a good curative effect on symptoms such as chills, cold limbs, fatigue, and weakness of the waist and knees.

Xu Zhuo wanted to do this a few days ago because after the temperature dropped, Meng Liwei was arguing every day that his body was weak.

So Xu Zhuo wanted to make it so that the guy could replenish his body, so that he wouldn't be like a mouse seeing a cat when he saw Zheng Jia.

By the way, I would also like to joke about the "well-known" secret of Lao Meng's physical weakness at a young age.

But now, this soup has the effect of increasing the turnover of Sifang Restaurant, so you have to learn it carefully.

Taking astragalus to the kitchen, Xu Zhuo rushed to Feng Weiguo and said, "Grandpa Feng, can you teach me how to cook mutton stewed with astragalus? It's cold, I want to learn."

Feng Weiguo naturally agreed.

"Okay, this is actually very simple, I'll get some mutton and we can start."

He went to the cold storage to cut half a lamb chop, and took some red dates and a handful of wolfberries from the warehouse.

In addition to the astragalus that Xu Zhuo had brought before and the ginger that was already in the kitchen, the ingredients for making stewed lamb with astragalus were basically complete.

The method of stewed lamb with astragalus is very simple, and the requirements for ingredients are not too high.

For example, mutton, as long as it is not all fat, there is no requirement for the part.

Feng Weiguo soaked the mutton in cold water, and then began to wash astragalus, wolfberry, and red dates with warm water.

When these ingredients are made, there will be dust on them, so it is best to wash them with warm water before use.

After cleaning, Feng Weiguo brought a casserole, filled it with water [-]% full, and put the astragalus in it.

Then put it on the stove and start burning.

This is done to maximize the medicinal properties of Astragalus.

As for red dates and goji berries, put them in half an hour before they come out of the pot. If they are put out early, they will easily boil into a paste.

Then, Feng Weiguo asked Xu Zhuo to chop the half lamb chop into small pieces, put it in clean water and wash it again, and set up another pot to boil water.

After the water boiled, put the mutton into the water, and when the water in the pot boiled again, Feng Weiguo beat off the foam with a spoon, took out the mutton pieces, and rinsed them again with hot water.

At this time, the water in the casserole had boiled, Feng Weiguo directly poured the washed mutton into it, added a few slices of ginger, and poured some cooking wine.

After finishing all this, he put his hands behind his back and put on the appearance of an outsider.

"Xiao Zhuo, do you know why you put the mutton into the boiling water pot?"

Chapter 886 Lao Meng, Stop Explaining

Xu Zhuo knew that Feng Weiguo was trying to pretend again.

In front of the group of old people, he was the youngest and a younger brother, so he had no status at all.

So Feng Weiguo likes to find a sense of presence in front of young people, especially in front of Xu Zhuo.

Probably because Zhao Jinma PKed him down when he was competing to be Xu Zhuo's master.

It made him obsessed.

Xu Zhuo already knew about Feng Weiguo's question.

The mutton is not exposed to cold water during the whole process, mainly to prevent the mutton from becoming hard. He knew this problem when he boiled mutton soup for the first time.

But now that the skills are in hand, Feng Weiguo also explained it in detail, so he has to cooperate no matter what.

and so……

"That's right, Grandpa Feng, I just came back to it after you said that. It seems that when I was doing it, I didn't touch cold water during the whole process. Why?"

Feng Weiguo smiled triumphantly, and the creases on his face bloomed: "There is something particular about it."

At this moment, the water in the casserole boiled again, Feng Weiguo carefully skimmed off the scum that boiled on it, then turned down the heat and closed the lid.

After finishing his work, he said slowly, "There are three ways to use mutton in this dish. I'll explain it to you while I'm free."

hiss……

Xu Zhuo originally wanted to cooperate with Feng Weiguo and let him pretend this.

Unexpectedly, there were still dry goods, so Xu Zhuo quickly calmed down and listened carefully.

The dry goods these old people said are all summaries of years of hard work in the industry, so they should not be missed.

The so-called three usages mainly depend on the quality of mutton.

If it is mutton such as Ximeng, and it is freshly killed, there is no need to do the step of boiling water, just soak it in clean water and cook it directly in a casserole.

Mutton is of good quality and fresh, so whether it is blanched or blanched, the umami substances in the meat will be lost.

The second type is that the quality of mutton is slightly worse, or the mutton used in the store is transported by cold chain.

This kind of meat only needs to boil a pot of water, and then put the mutton into a casserole. It should not be boiled for too long, so as not to waste the quality of the mutton.

The third type is the most common kind of mutton. After soaking, it has to be put in a pot with cold water, and then add green onion and ginger cooking wine, and blanch it carefully.

Although this will cause a large loss of nutrients and umami substances in the mutton, there are too many impurities in the meat. If this is not done, the stewed soup will have a peculiar smell.

Feng Weiguo said after finishing his speech: "No matter what method is used, it is best not to touch the cooked meat with cold water, as it will cause the meat to shrink and taste hard."

After finishing speaking, he took a sip from the tea cup placed by the stove, and he was full of guru style.

Because the skills have been obtained, Xu Zhuo is very clear about the next operation.

Simmer on such a low heat for an hour and a half, then put the jujube and wolfberry in, simmer for another half an hour, add salt to taste, and then it can be out of the pot.

At that time, the medicinal effect of Astragalus had been completely stewed out and incorporated into the mutton soup, and the mutton in the casserole was also stewed soft and delicious.

The meat is delicious and the soup is delicious. After drinking it, you are sweating all over, especially in this wet and cold late autumn. It is simply a good medicine for your body and mind.

And the biggest feature of this soup is that it has no taste of traditional Chinese medicine at all when it is eaten. No matter the meat or the soup, it is full of the deliciousness of mutton.

But the effect is the same as drinking soup and medicine, which is why stewed mutton with astragalus is popular in Sanjin.

Feng Weiguo strolled around, sat on the chair in the back kitchen and continued: "If this astragalus stewed mutton is to be served in the restaurant, the amount of astragalus should be reduced, and the wolfberry and red dates should be put later."

Xu Zhuo didn't understand these words: "Why?"

Feng Weiguo smiled: "For those who are physically weak, stewed mutton with astragalus is naturally very suitable. But if the customer is already angry, wouldn't that add fuel to the fire?

We open a shop to do business, and when customers order this dish, we can't ask each of them whether they are weak or angry, right?