Food starts with noodles

"Xu Zhuo, what are you doing here? Boil so much milk, can you finish it?"

Guo Xingwang didn't eat upstairs because he had to watch over the stewed food department at noon today, so he didn't know that Xu Zhuo was going to do something about ginger and milk.

He was holding a duck leg, and while gnawing on it, he watched Xu Zhuo slowly stir it in the pot with a spoon.

The purpose of stirring the pot is to make the milk in the pot evenly heated and prevent the local heat from being too high. After all, the thermal conductivity of this thing is far worse than that of water.

The milk needs to be boiled for about ten minutes. Xu Zhuo said to Guo Xingwang: "After eating the duck legs, bring some small bowls for desserts, and put the ginger juice I just squeezed into the bowls, and there is no need to put them in the bowls." Too much, just cover the bottom of each bowl."

Hearing what Xu Zhuo said, Guo Xingwang could tell that Xu Zhuo was making ginger milk.

"This stuff is good. It's delicious. It's sweet and spicy, and it also has the unique creaminess of milk. It feels like meeting those beautiful and temperamental rich women."

After finishing speaking, Guo Xingwang put down the chicken legs and went to look for the dessert bowl that Xu Zhuo wanted to use.

But what he said made Xu Zhuo very emotional for a while.

It seems that Guo Xingwang is not going to give up until he finds an "auntie". Even a dessert can remind those rich aunts, what an idiot.

How good this kind of enthusiasm can be used in cooking. If Feng Weiguo knows that he is so keen to find rich women because he is urging even the heirs of cooking skills every day, he wonders if his mentality will collapse all of a sudden.

Soon, Guo Xingwang brought over a large pile of dessert bowls. He first placed these bowls neatly on the workbench, then held a spoon in one hand and the ginger juice squeezed by Xu Zhuo in the other, poured them evenly Serve in a bowl.

After the ginger juice was ready, the milk on Xu Zhuo's side was almost done.

He brought the pot from the stove to the workbench, and then took a long-handled ladle, took a spoonful of boiled milk from the pot, and poured it in bowl by bowl.

In pursuit of beauty, Xu Zhuo filled each bowl eighty percent full.

Once the milk is all poured, all that's left is to wait for the milk to curdle and then it's ready to enjoy.

Of course, it can also be placed in the freezer of the refrigerator to cool down completely, and it can be made into an ice-cold dessert, which tastes just as good.

But Xu Zhuo didn't have such a long time, and the weather is hot and humid now, so he really needs to drink some ginger soup to sweat, so he chose to let everyone eat warm, so that the sweating effect will be better.

Soon, the milk in the bowl was completely curdled, and Xu Zhuo brought some honey red beans from the dessert department, scooped a few and put them gently on the curdled milk. The taste of bumping milk and honey red beans is relatively close, and it will be very delicious to eat.

"Fuck, this looks good! Xu Zhuo, teach me when you have time later, this dessert is very suitable for girls to eat during menstruation, you must teach me!"

Guo Xingwang's words made Xu Zhuo a little curious: "Aren't you single now, why are you learning this thing?"

Guo Xingwang chuckled: "Prepare for the future, in case a rich man takes a fancy to me, can't this be a wave of goodwill during menstruation?"

Depend on!It's really deliberate to prepare for being a bad boy.

But in order to discourage his enthusiasm, Xu Zhuo asked: "If the person who takes care of you is already five or sixty years old and has no menstrual period, what should you do?"

Guo Xingwang thought about it seriously and said, "Then I will start to learn Taijiquan Baduanjin Health Tea Square Dance now, and integrate into the lives of the elderly in advance..."

Oh my god, it's hopeless!

Chapter 1252 Cry!Finally it's my turn, Feng Weiguo, to make a video

After the milk in the bowl was completely solidified, Xu Zhuo put the bowls on the tray and asked the waiter to send them upstairs.

The remaining ones are handed over to Guo Xingwang, and he is responsible for distributing them to the employees in the store for everyone to try. After all, this kind of dessert is not common in the north.

When we came upstairs, everyone was already eating.

The dessert of ginger bumping milk is not common, but there are not many who can achieve Xu Zhuo's level.

Not only is the milk condensed just right, but the sweetness is well prepared, and even the amount of ginger juice is very precise.

The warm and smooth milk, paired with the spicy taste of old ginger, is really comfortable to eat.

After Xu Zhuo tasted it, he was also a little surprised.

He knew the dessert would taste good, but he didn't expect it to be this good.

The congealed milk is not bouncing like an activity, but has a creamy feeling like custard. After entering the mouth, it suddenly melts in the mouth, leaving only the sweet smell of milk and the smell of old ginger. A little spicy.

It's beautiful!

Xu Zhuo finished the ginger milk in the bowl in two or three mouthfuls, then looked at everyone and asked, "Do you think it is necessary for us to serve this dessert?"

In traditional restaurants in the north, there are desserts.

However, the desserts are all dishes, such as those sweet dishes such as honey-glazed shredded silk, and there are very few desserts like ginger and milk that are closer to roadside stalls.

Because this kind of dessert will give you a feeling of fullness to some extent, if you eat too much, it will inevitably reduce the demand for dishes. In this way, customers will order fewer dishes, and the profit of the restaurant will drop a lot invisibly.

This is not only reflected in Chinese food, but in Western food, dessert is also placed after the meal, the purpose is to prevent other dishes from being overwhelmed.

Moreover, the satiety of desserts comes and goes quickly. If you eat desserts in advance, it is very likely that the guests will feel hungry again after the banquet.

If it is placed after a meal, it will be very beneficial.

Normally, you will eat [-]% full for dinner, and then eat some dessert, and the feeling of fullness will come immediately, giving people a feeling of [-]% full.

Desserts only bring you a feeling of fullness, but don't make people feel full. This feeling makes people very comfortable.

Now Xu Zhuo is asking this question, one is to see what people think about this kind of dessert, and the other is to see how well people accept this kind of dessert.

If even the people in the restaurant can't accept it, then don't mention it as soon as possible.

But if everyone thinks it is good, then go to the new one and try it out, continue if you can, and withdraw it if it doesn’t work.

Anyway, the raw materials used for this dessert are not expensive, and the recipe is also simple. When the time comes, there will be two kinds of hot and cold desserts for customers to choose from. Xu Zhuo thinks it should be popular.

Among other things, at least there should be a wave of sales on takeaway.

After all, girls like this kind of small dessert the most. It tastes good and the portion is not too much. It tastes completely guilt-free.

Xu Zhuo's question made everyone silent for a while, but the discussion started immediately.

Basically, men are cautious, while women are basically in favor of new ones.

It can also be seen from this point that men and women have different attitudes towards desserts.

Yuan Kang, the newly appointed general manager, finally said: "We can come to a limited time to push the new one and try it out. If it works, it will go up, if it doesn't work, it will be pulled down."

This attitude is relatively stable, because the limited-time new release can give the store more room for slowing down, and it can also give people a feeling that if you don’t eat it, you will lose it.

This time limit can be one week or one month, anyway, the final interpretation right belongs to the store.

In addition, in addition to limited time, you can also engage in limited supply, which can not only reduce costs, but also better reflect customers' attitudes towards this dessert.

After the matter is settled, the next step is the issue of procurement.

If it is made in large quantities, it is definitely not possible to use boxed milk sold in supermarkets. This kind of milk is not only small in quantity and high in price, but also contains other additives.

It is better to buy fresh milk.

But Old Ginger is simpler, just ask Jianguo to buy more vegetables every day.

This kind of cost is very low, and it can be produced in batches, with high efficiency and high profit. If the sales volume increases, then everything will become perfect.

After finalizing the matter, Yuan Kang officially started to go to work, and Yu Keke and others returned to the company to start busy with other things.

By the way, get ready and let Xu Zhuo take some time to make a video of making ginger milk.

This kind of dessert, which is necessary for girls during their menstrual period, is worth learning for every man. When the time comes, it will be promoted on Weibo, and it will attract a lot of popularity.

Propaganda, that's it. When there are hot spots, go for hot spots, and when there are no hot spots, create hot spots.

Anyway, no matter what, you have to make some moves frequently. Only in this way can there be a steady stream of customers and turn the traffic into cash.

In fact, since the last time I made garlic vermicelli on the whole network, the sales of various delicacies in Xu Xiaochu's flagship store have been very large, especially some good reputation and high evaluation, and they are out of stock every day.

It is said that some delicacies that are in short supply are more expensive than those sold in Xu Xiaochu's flagship store on the second-hand website.

Of course, for such a high-selling product, counterfeiters will naturally appear.

Some stores claim to be Xu Xiaochu's authorized franchise stores, some watches use the same source as Xu Xiaochu, and some even directly imitate them without any publicity.

Anyway, the cost of opening an online store is very low, and at worst, you can log out and change your account.

And not only there are imitations on the light, but there are more imitations offline, and they have even entered supermarkets everywhere.

This made Xu Zhuo happy about the increase in sales, but also worried about the difficulty of rights protection.

Although the company's legal department is issuing rights protection notices and lawyer's letters every day, because of the low cost of counterfeiting and the small punishment, there is no obvious effect.

Therefore, the company can only emphasize again and again that to buy Xu Xiaochu's brand food, you must go to Xu Xiaochu's official flagship store. Only here can you buy real Xu Xiaochu's food.

And those so-called authorized stores are all counterfeit.

In order to increase the enthusiasm of fans to report counterfeit stores, the company even introduced incentive measures, that is, every time a store that manufactures and sells counterfeit products is successfully reported, a certain cash reward will be given.

Xu Zhuo thought this measure was useless at first, but he didn't expect that several college students who were idle at home during the summer vacation would earn tens of thousands each, and they almost searched all the online stores on various platforms.

However, they can only report the online store, and those WeChat merchants who pretend to be Xu Zhuo's relatives in the circle of friends make people feel that they have nowhere to say anything.

Because compared with online stores, the cost of selling fakes by micro-merchants is lower and more concealed.

Even if you get caught, you can just change your WeChat ID, and the cost is less than five yuan.

This situation made Xu Zhuo very depressed, and even Feng Weiguo was not in the mood to learn how to make oily Yellow River carp.

"Xiao Zhuo, use dim sum. This oily Yellow River carp is my specialty. You have to watch it carefully."

Feng Weiguo was holding a golden-yellow wild Yellow River carp, his expression a little excited.

Wait and wait, hope and hope, Zheng Guangyao and Dai Zhenting, those shameless old bastards are finally going back, and finally it's my turn, Feng Weiguo, to show off my style.

Be sure to do it well, let Xiaozhuo experience the charm of Shanxi cuisine!

Chapter 1153

Oil splashed Yellow River big carp is a classic Northwest dish, not only popular in Shanxi, but also in Shaanxi, Gansu and other Yellow River basins, there is quite a market.

The biggest feature of this dish is that the meat is fresh and tender, dry and fragrant. The last step of pouring oil is actually the same as steamed perch and mandarin fish. This dish uses a lot of dried chilies and Sichuan peppercorns, so this dish has a lot of flavor compared to lighter steamed dishes.

However, this spicy and appetizing taste is also in line with the tastes of Northwesterners, reflecting the boldness and enthusiasm of Northwesterners.

Xu Zhuo is actually no stranger to this dish.

Because the fragrant fish in the Central Plains is very similar to this method.

After the fish is thoroughly marinated, it is deep-fried first, and then put on the dry ingredients and drizzled with hot oil, so that the aroma of the dry ingredients melts into the fish along with the hot oil, so that it will be very enjoyable to eat.

However, this approach is actually a bit outdated from the mainstream point of view. The concept of healthy eating is not only changing thousands of households, but also changing the catering industry.

In the past, all the dishes that needed to be deep-fried have reduced the steps of using oil. Even if it is unavoidable, the amount of oil used will be reduced to reduce the fat in the dishes as much as possible.

Under this trend, there is a new way of cooking the oily Yellow River big carp dish.

For example, change the frying to steaming, or soak the fish in hot water that will not boil, then add dried chili segments and peppercorns, and pour hot oil on it.

In this way, the frying process is reduced once, and the fish will taste more tender.

But doing so will lose the crispy taste of the fish, and at the same time lose the characteristic of dry aroma.

As a staunch old school, Feng Weiguo dismisses this method of boiling or steaming. In his words, it is not native and foreign, and loses the characteristics of local dishes.

And after the change, there is no such freshness as the steamed dishes in the south, and a good dish is made into four different things.

So what Feng Weiguo teaches Xu Zhuo to do today is still the traditional way.

Although this approach seems a bit inconsistent with the general public's pursuit of a healthy diet, it has to be said that the carp produced by this approach...

It is really fragrant.

Xu Zhuo put away his thoughts, holding a yellow river carp weighing three to four pounds in his hand, and began to follow Feng Weiguo to make it seriously.

After concentrating on learning and cooling down again, he didn't know what dishes to learn.

Originally, I wanted to follow Zheng Guangyao or Dai Zhenting to cook a new-style dish, such as the three-cup chicken in Cantonese cuisine or braised pork with preserved vegetables in Zhejiang cuisine.

But the Mid-Autumn Festival is approaching, and Dai Zhenting has to go back to prepare for the festival. After all, his family and friends have to prepare in advance.

And Zheng Guangyao had nothing to do, so he followed.

The two were old partners in the back kitchen of the state banquet. Now that they are old, they naturally have a lot of intimate things to say. In addition, Zheng Guangyao is very bleak every holiday, so Dai Zhenting took him back together. Let him go to his own restaurant to have a look, and then let Zheng Guangyao feel the atmosphere of the big family's festival.

Of course, Dai Zhenting was mainly worried that his big brother would be too boring during the holidays, so he invited him to Hangzhou to relax and wait to watch the Qiantang River tide.