Food starts with noodles

Although this method is somewhat clichéd, the effect has been tried and tested.

After all, there are too many people who are submissive in reality but attack hard online. Everyone likes to vent their anger, and Xu Zhuo takes advantage of this.

Of course, he will pay attention to the scale. After all, if this kind of thing really annoys some people who are not used to it, it will be really thankless if you don’t care about pulling up the competitor’s data.

In order to prevent this situation, Xu Zhuo had already brought roast chicken from other houses during the publicity, instead of only promoting his own.

After he arranged this matter, he put it aside and ignored it. He was both a player and a referee. If he couldn't get the title of top ten roast chicken, he would just find a piece of tofu and kill him. .

Now there is no need to rush to make roast chicken, and the back kitchen has returned to the previous order.

Xu Zhuo asked Jianguo to buy two boxes of boneless pork knuckles, soak them in cold water after thawing, and then made all of them into simmered pork knuckles. Under the banner of the Mid-Autumn Festival, they gave the store employees a taste.

This is also regarded as a warm-up for the appearance of simmered elbows.

The delicious simmered elbow, the people in the store liked it as soon as it was put on the table, and those girls who were arguing to lose weight, when they heard that eating pig skin is good for the skin and can supplement collagen, they were all excited .

The serving of stewed elbow has become a matter of course, and everyone is even urging to serve it earlier, because this dish is so delicious.

But Xu Zhuo is not in a hurry, it's still a little early for the new update, and the weather is not too hot, so we have to wait a little longer, so that it can cause a sensation after the new update.

The Mid-Autumn Festival is coming quietly.

Both the store and the company gave generous benefits, and Xu Zhuo even drove to the stewed meat factory in the development zone to give out benefits and red envelopes, so that everyone had a happy Mid-Autumn Festival.

The old man once set a rule for raising wages during the Mid-Autumn Festival.

It was during the Mid-Autumn Festival that we began to discuss with the employees about their salary and benefits for the coming year.

If the employees are satisfied, they will stay and continue to work. If they are not satisfied, they can take advantage of the coming winter and find another job when the business of the catering industry is booming, and no one will be delayed.

Xu Zhuo inherited this rule, but he only contacted the chef in the back kitchen. At the front desk, he had to wait for Yuan Kang to come up with a charter.

Some people want to be fired, and some people want to change jobs. This is actually not a good time to talk about salary.

It's not too late to talk about the treatment after the people who are no longer in the store have left.

These things are a bit cumbersome, but fortunately each department has its own supervisor, and the performance of the employees is usually watched, so it is not difficult for Xu Zhuo to deal with it.

After the Mid-Autumn Festival, everything has been settled.

The staff in the back kitchen generally get a salary increase of around [-], which makes everyone smile.

The waiters at the front desk, those who didn't want to stay, have already taken the opportunity to resign. They also dismissed some waiters who were superfluous and unsuitable for team management. The entire front desk has also taken on a new look.

Everyone is full of energy.

Everyone has already heard about the service fee, and they also know that the service fee will be used in the service department, so everyone works hard to strive for higher income.

This is the benefit of internal competition.

When everyone's income is the same, they are lifeless at work, and they are all dawdling.

And when the income is different, the comparison mentality of the waiters is also stimulated.

The theory that people don't suffer from scarcity but from inequality was mastered by Yuan Kang.

When the matter of the restaurant was settled, the online selection of the top ten roasted chickens in the provincial capital of the Central Plains also came to an end. The roasted chicken of Sifang Restaurant was selected without any surprise, and because of Xu Zhuo's fame, the number of votes was the second highest. .

Well, these are all designed in advance.

For example, the number of votes cannot be the first. This position is easy to be envied by others.

It can't be too far back, otherwise Xu Zhuo's fans will be dissatisfied, and if they get into trouble, the matter will become unmanageable.

So Xu Zhuo reluctantly made No.2 for himself.

As for No.1, it is naturally the roast chicken from Zhao Ji's private kitchen.

Zhao Jinma is very good at making roast chicken, and with the blessing of decades of old soup, the roast chicken is fragrant but not greasy, and the meat is loose but not bad. It is very famous in the provincial capital.

After the ranking was determined, Xu Zhuo heard the notification that the task was completed, and successfully obtained the C-level set of four treasures. At the same time, the roast chicken was also upgraded from C-level to B-level.

The roast chicken obtained at this level is basically far ahead in the provincial capital.

But Xu Zhuo didn't care too much, because the sales of roast chicken are usually average, and the Mid-Autumn Festival is more popular, so there is no need to make this dish famous.

After the task was completed, this dish became a normal dish, and the store no longer vigorously promoted it, and the homepage of the electronic menu was replaced with other popular dishes.

After the selection of the top ten roasted chickens on the Internet, Xu Zhuo asked the company to contact various media in the provincial capital as soon as possible to publicize the matter.

Now, the selection led by the federation is still in the stage of voting on the public account. Xu Zhuo's publicity made many people think that the selection was over, which made the federation a little ashamed.

As the president of the federation, Zhao Jinma was even dumbfounded by Xu Zhuo's operation.

At that time, Xu Zhuo seemed to be running for the election, but because of the protests of others, he didn't insist. In the end, Xu Zhuo organized a selection by himself, and even put Zhao Ji's private kitchen roast chicken at No.1, which made Zhao Jinma feel like being accepted The feeling of being roasted on the fire.

However, thanks to Xu Zhuo's publicity, the sales volume of Zhao Ji's private kitchen's roast chicken has increased slightly, and Zhao Jinma has to admit this result.

As for those who opposed Xu Zhuo at the time, it was more like swallowing a fly.

In the past few days, they have been pulling relatives and employees to vote in various ways, hoping to show their restaurant's face in the selection.

In the end, it turned out to be a bamboo basket fetching water.

Although they also wanted Zhao Jinminglu to veto Xu Zhuo's selection, but when they saw that No.1 was Zhao Ji's private kitchen, they were speechless.

If Zhao Jinma dared to veto the selection results, wouldn't that mean that his roast chicken was not worthy of being number one?

So in the end, the voting option was deleted on the official WeChat of the federation, and the matter was over.

After the Mid-Autumn Festival, the old man bid farewell to the poker table and returned to the shop to teach Xu Zhuo how to cook.

The day he came, the autumn wind was bleak and the weather was cold, which froze the old man wearing a single coat, so as soon as he came to the back kitchen, he had to teach Xu Zhuo how to make a warming dish.

Sautéed mutton with green onions.

Chapter 1299 Sautéed Lamb with Scallions

Stir-fried mutton with scallions is a very classic traditional Shandong dish. It is so classic that no matter when you talk about Shandong cuisine, there is a place for this dish.

This dish has the effects of warming and nourishing yang, strengthening waist and kidney, nourishing deficiency and nourishing body, especially suitable for consumption in autumn and winter.

Moreover, this dish tastes smooth and tender mutton, fresh and fragrant, rich in oil and juice, and has an endless aftertaste after eating. In the past, this dish was one of the dishes that the master tested whether the apprentice could be a master.

In the past, Xu Zhuo and Xu Wenhai learned how to grill mutton with green onions. It sounds like the name is only one word different from lamb with scallions, but the two dishes are two extremes of mutton dishes.

Grilled mutton with scallions is made by putting the mutton and scallions in a pot with a bamboo grate and cooking them slowly over low heat until the mutton is crispy and the scallions are soft.

And fried mutton with scallions, what stands out is the word "explosive".

This dish is quick and easy to make. Put the mutton into the pan with hot oil. When the meat changes color, add the scallions. When the scent of the scallions floats out of the pan, you can directly take it out of the pan and put it on a plate. It is a typical stir-fry. .

For this dish, Xu Zhuo has eaten it countless times since he was a child, but every time he feels like he can't eat enough.

Of course, the old man and Xu Wenhai stir-fried the food he was talking about, and he was not interested in the kind of dishes made by thickening the sauce.

Yes, the authentic method of this dish is not to thicken the sauce.

However, although Xu Zhuo knew these things, he hadn't observed the Eight Classics, so the way he did it was to know the general idea.

Since the old man chose to teach this dish today, it is a good time to learn it.

There are not too many stir-fried dishes, because as long as the ingredients are prepared for this kind of dish, it can be cooked in one to two minutes. Xu Zhuo wished that all the people who came to eat in the restaurant would order this kind of dish.

After all, such dishes are highly profitable.

Take this scallion fried mutton as an example, the ingredients used are very simple, that is, mutton and scallions, the two are basically half and half, and the seasoning is only pepper, soy sauce, cooking wine and sesame oil, which are very common.

A plate of mutton and half a plate of scallions, the price starts at thirty or forty. Some high-end restaurants even set the price at three digits, which shows the huge profit of this dish.

Of course, the profit is big, but it is a bit expensive for the chef.

After all, this kind of single-pot fried dishes is a test of the professional level of the chef. Once the chef makes a mistake in the operation, the entire dish will be overturned.

Relatively speaking, it is the kind of dish that can be produced in large quantities, which is more stable.

The old man was probably hungry right now. He came to the cold storage, cut a piece of hind leg meat, and cut the white of a whole scallion from the washed side dishes, and then started to prepare it.

This dish is not difficult. There are two key points, one is the knife skills, and the other is the mastery of the heat.

If these two points can be achieved, basically the fried mutton with green onions will not be unpalatable.

However, those who have no cooking foundation should not try it lightly, because these two points are not so easy to do.

As far as cutting mutton is concerned, when cutting, it is necessary to remove the fat parts first, and then remove all the fascia on the hind legs, so that the mutton is tender and delicious, with a long-lasting taste.

"Grandpa, since the fat and fascia have to be removed from the back leg, why not use lamb tenderloin? Although the tenderloin also has fascia, it is much easier to pick than this."

The old man threw the meat on the cutting board and said with a smile: "If this dish uses tenderloin, the taste will not be interesting."

He pointed to the cross-section of the mutton on the chopping board and showed it to Xu Zhuo: "Although the fat on the hind leg of the mutton has been removed, there is still a bit of fat in the middle of the meat. The human feeling is fragrance, if you want to use tenderloin, you won’t have this fragrance, so you should use hind leg meat.”

Xu Zhuo looked at it, and it was indeed so.

Tenderloin is a complete lean meat without a trace of fat, but on the hind legs, even though the fat is removed, there is still a small amount of fat in the meat.

This kind of fatty meat tastes like eating pork belly. You don't need to taste it to know that the more you chew, the more delicious this kind of meat will be.

The old man carefully peeled off the fascia on the hind leg of the lamb. After washing it with clean water, he wiped off the moisture on the surface of the lamb with kitchen paper, and then picked up a kitchen knife and started slicing it.

Lamb with green onions needs to be cut into thin slices, but it is not the kind of thin slices used in shabu-shabu, but slices almost as thick as coins.

Meat slices of this thickness are easier to cook, but they taste very tasty, so when restaurants cook mutton with green onions, they are usually cut into slices of this thickness.

In addition, the reason why it is cut so thin is mainly related to saving ingredients.

The thinner the mutton is cut, the more it will look with the same weight, so that customers will feel very affordable when they eat it.

If the meat slices are thicker, it will taste better, but if the number of slices is small, the portion will be poor.

However, the sliced ​​meat should not be too thin. If it is as thin as a piece of paper like the mutton roll used for hot pot, it will have a negative effect.

In general, not only must it look like a lot of meat, but also when eating, each piece of meat must allow customers to eat that kind of full mouthful of satisfaction.

Only in this way can it appear more fleshy.

While cutting the meat, the old man told Xu Zhuo these things.

These mutton should be cut into thin slices, so that the taste will be better when eaten, and it will be more cooked.

The old man cuts very charmingly. Every time he makes a cut, he will put the kitchen knife down, and wipe the chopping board with the kitchen knife to the right, so that the slices of meat that stick to the kitchen knife will be hung on the chopping board.

These meat slices are all the thickness of a coin, very uniform, and immediately set off the old man's knife skills.

After the mutton was cut, the old man put it in the basin and began to prepare the taste.

Stir-fried dishes need to be flavored in advance, so that the flavor can be fully immersed in the ingredients when stir-fried.

This scallion fried lamb is a typical representative of this type of dish.

According to the amount of mutton, the old man sprinkled a small spoonful of pepper, one tablespoon of cooking wine, one tablespoon of dark soy sauce, three tablespoons of light soy sauce, and finally poured a little sesame oil into it.

Then, mix well with your hands, so that the sauce and meat slices are completely combined.

Sesame oil is the key ingredient for marinating meat slices. This is indispensable, because sesame sesame oil can add flavor to the meat slices, and can also make the meat slices more lubricated. At the same time, it can also prevent the loss of water in the meat during marinating.

It can be said to be the secret of fresh and tender mutton.

After the mutton was marinated, the old man took the white part of the scallion and began to chop the scallion.

But just when he was about to cut the knife, he stopped: "Xiao Zhuo, this onion needs to be cut into hob pieces, why don't you try it?"

Xu Zhuo knew that this was the old man's test of his knowledge of hob blocks and hob segments.

Onion has a difference between a hob block and a hob segment. Once it is cut wrong, the cooked dishes may be overturned, so the difference here must be recognized.

This matter was not difficult for Xu Zhuo.

Because when the old man was cutting the meat just now, he learned this dish by concentrating on learning the skills.

Hanging force, just do whatever you want.

Chapter 1300 Delicious dishes come out of hot oil!

The hob block is an oblique knife up and down on the section cut by the previous knife to cut the ingredients into pieces, and then the next knife will start cutting along the section cut by this knife.