Food starts with noodles

However, after Yuan Desheng took a look at the staff meals in the store, he picked up the bowl and ate with the staff.

Today's staff meals are very rich, including braised chicken and roasted eggplant, and fried pork with chili. The chili is made of vitex, which is very spicy.

Just now, Yuan Desheng planned to eat the staff meal because he smelled the spicy smell.

In addition to these three dishes, there is also a soup with fried cabbage heart and seaweed egg drop. This combination of meat and vegetables made Yuan Desheng very happy to eat.

While eating, he observed the looks of the employees in the store, and felt that Xu Zhuo's success was not accidental.

The spirit of the Sifang restaurant staff is really good, and the relationship between everyone is very harmonious and harmonious.

The two should be in opposition to each other, because employees with good spirits represent high fighting spirit. This kind of fighting spirit will make everyone like a powder keg and will not get along harmoniously.

And the employees who get along in harmony are basically the kind of muddling along, just like sheep, without the participation of wolves, they have no sense of crisis.

But Sifang Restaurant has achieved this.

While allowing employees to maintain their enthusiasm and fighting spirit for work, the relationship between everyone is still so harmonious.

This Xu Zhuo really has something in his stomach.

After eating a bowl of rice, Yuan Desheng asked the questions in his heart, wanting to know how Xu Zhuo did it.

Xu Zhuo smiled and pointed at Yuan Kang: "It's all thanks to him. After he became the general manager, he carried out a series of reforms in the store, and this is how you see it now."

Yuan Desheng looked at his grandson suspiciously, and then at the employees who were talking and laughing while eating.

He felt that he had overestimated his grandson's ability, but unexpectedly he underestimated it.

But he was very happy in his heart, because the more capable Yuan Kang was, the more hope Xiangmanlou would have in the future.

After dinner, Yuan Kang took Yuan Desheng to rest in the suite he bought, and told Yuan Desheng about finding a girlfriend here.

Yuan Desheng had met Zhou Wen before, and he didn't express any opinions on the relationship between the two.

He just took out a card from his body and handed it to Yuan Kang as a gift to Zhou Wen.

This matter can only be done in private, and it cannot be done with great fanfare, otherwise, after returning home, Yuan Desheng believes that the younger generations in the family will all bring their girlfriends to ask for red envelopes.

The card he gave Yuan Kang was mainly to make up for the neglect of Yuan Kang in the past.

Yuan Kang didn't refuse, didn't ask how much money was in it, and just stuffed the card into his pocket.

For Yuan Kang, it was nothing more than a string of numbers added to the account, so there was nothing surprising about it.

It was the change in his grandfather's attitude towards him that made Yuan Kang inexplicably excited. At the same time, he also felt that it was a wise choice to come to COSCO with Xu Zhuo to develop, otherwise he might still be doing nothing in Changsha now.

I hope that Xiangmanlou can be held in my hands in the future, and then drastic reforms will be carried out to revitalize the decades-old restaurant.

Thinking of this, Yuan Kang suddenly became full of pride.

On the other side, Xu Zhuo was full of doubts, because the system notification sound just now was too weird.

"What does it matter to me that Yuan Kang has a fighting spirit and a goal? To actually reward a large bowl of cauliflower with a C-level, I am getting more and more unaware of the evil taste of the dog system.

But the big bowl of cauliflower is pretty good. This is a classic rice killer. How about making it while you are not busy? "

Thinking of this, Xu Zhuo turned around and went to the kitchen, intending to try the skills he just acquired...

Chapter 1310 Big Bowl of Cauliflower

As a classic Hunan-style home-cooked dish, the big bowl of cauliflower has always played the role of rice killer.

Cauliflower actually has a light taste and a mediocre taste, but after being cooked in Hunan cuisine, the light dishes become delicious, and people can't stop eating them.

In the category of Hunan cuisine, there is a very classic side dish, such as shredded cabbage, large bowl of cauliflower, fried pork with chili, minced pork with sour beans, grandma dishes and so on.

These dishes are home-cooked dishes, but when cooked, they are extremely delicious.

Once such dishes appear on the dinner table, there is basically no rice left.

Xu Zhuo came to the back kitchen and searched for a long time before finding a cauliflower.

There are no cauliflower dishes in the store, and the cauliflower purchased is basically used as a side dish.

Holding the cauliflower, Xu Zhuo came to the stove, ready to change the knife and start making.

At this moment, the evening rush hour has not yet started, and the back kitchen is not too busy. Guo Xingwang is chatting with Jianguo and a few other chefs. When he sees Xu Zhuo bring a cauliflower from the warehouse, he immediately becomes curious.

"What's the matter Xu Zhuo, what are you going to cook delicious?"

He had nothing to do this afternoon and practiced sliced ​​noodles for a while. The sliced ​​noodles were not very good, but the taste of the boiled noodles was very good, so he ate two bowls of sliced ​​noodles made by himself, and then lost his appetite for dinner.

But after being busy in the food department for a while, he was a little hungry again, so he wanted to know what Xu Zhuo was going to do.

If it's delicious, then take the opportunity to eat some more, if it's not delicious, just eat some stewed meat in the stewed food department later, um, we're not picky.

Xu Zhuo said to him, "I'm going to try to make a big bowl of cauliflower. This kind of home-cooked food is actually very popular in restaurants, and the profit is also high. There is no reason why we can't make this money."

When he heard that Xu Zhuo was going to make a big bowl of cauliflower, Guo Xingwang immediately lost interest.

It's not that it doesn't taste good, it's mainly because this dish is too homely, and it's too different from the famous dishes he expected.

He waved his hand at Xu Zhuo, and said politely, "Then I want to try your handicraft later."

That's what he said, but he has already started to think in his heart, whether to eat salted salted duck or braised pig's trotters later, and it seems that he can also try roasted chicken.

Braised pork, although a little greasy, is better than eating home-cooked food.

Guo Xingwang put away his thoughts and continued to chat with Jianguo and the others, while Xu Zhuo came to the stove and began to prepare for production.

He put the cauliflower on the chopping board, and then cut off the cauliflower one by one with a kitchen knife.

When making a large bowl of cauliflower, it is best to use the kind of cauliflower with green stalks. The stalks of this kind of cauliflower are relatively long, and the stalks are very crisp and tender, even tastier than cauliflower.

After Xu Zhuo chopped the cauliflower, he cut the big ones into small ones.

Then I took a basin of clear water, put some salt in it, and put the chopped cauliflower into the basin for soaking.

Soaking the cauliflower in salt water can clean out some small bugs hidden in it, and at the same time make the color of the cauliflower brighter.

While soaking the cauliflower, Xu Zhuo cut a small piece of fatter pork belly.

If you want this dish to be delicious, pork belly is an essential ingredient, and the fatter the meat, the tastier and more fragrant the cauliflower will be.

Xu Zhuo scraped and washed the skin of the meat, then cut it into thin slices.

The thinner the meat slices, the better, so that the fat in the meat can be fried out, making the cauliflower taste better.

After the meat slices were cut, Xu Zhuo put them on a plate for later use.

Then he prepared dried chili segments, millet pepper rings, two wattle rings, crushed garlic, and minced ginger.

After all the ingredients were prepared, Xu Zhuo chopped some chives for color matching.

Xu Zhuo didn't prepare onions because he was cooking a big bowl of cauliflower.

However, if you are making cauliflower in a dry pot, onions are essential, because if there is no onion at the bottom, the cauliflower is easy to paste in a dry pot.

And the aroma of onion can also make cauliflower taste more delicious.

After Xu Zhuo prepared all the ingredients, the cauliflower was almost soaked.

He fished the cauliflower out of the water, and washed it several times, so that the salt on the surface of the cauliflower could be washed off to prevent the taste from becoming bad when it was oiled later.

Yes, if this dish wants to be delicious, oiling is an essential step.

The big bowl of cauliflower in the restaurant is more delicious than that made at home. The reason is that the cauliflower is usually blanched in water, but in the restaurant, it is cooked in oil.

Fry the cauliflower with hot oil, which not only locks the moisture in the cauliflower, keeps the cauliflower crisp and tender, but also makes the cauliflower more fragrant.

Although everyone has been advocating healthy eating these days, they still have no resistance to delicious dishes.

In addition, the main reason for choosing to oil the cauliflower instead of blanching it is because once the cauliflower has moisture, it will not be able to fry the crispy and tender taste.

Many people make cauliflower at home and it becomes limp, because the water in the cauliflower is not controlled dry, or the cauliflower is blanched for too long.

Another point is that there is a peculiar smell in the cauliflower, which can be eliminated by using hot oil for a while.

Xu Zhuo poured oil into the pot, and when the temperature of the oil rose to [-]% hot, he poured in the cauliflower that had drained the water, and the hot oil in the pot suddenly boiled.

Xu Zhuo was stirring the pot with a spoon to let the cauliflower be fully heated to avoid being crowded together and frying it through.

The time of oiling does not need to be too long, the cauliflower will lose water after a long time, and the crisp and tender taste will be lost.

After about a minute or so, Xu Zhuo put the colander on the oil pan, then picked up the oil pan, and poured the hot oil and cauliflower into it.

Then, Xu Zhuo put the frying pan back on the stove, without adding oil, just pour the sliced ​​pork belly into the pan and stir-fry.

Soon, the pork belly slices became translucent and oozing with fat.

After the surface of the pork belly slices in the pot turned slightly brown, Xu Zhuo poured the prepared garlic and ginger into the pot, stir-fried until the aroma was released, and then added the dried chili slices.

Continue to stir-fry until the fragrance is released, then add the chili rings cut from millet pepper and two vitex, then pour in the oiled cauliflower, and start to stir-fry on high heat, so that the flavors of several ingredients are fully blended together.

After stirring for 1 minute, Xu Zhuo added light soy sauce and a little steamed fish soy sauce to the pot to increase the sauce flavor of the dishes.

Continue to stir-fry, and when the aroma of the sauce wafts out of the pot, Xu Zhuo added a small spoonful of sugar to the pot, put in sliced ​​shallots, stir-fried evenly, then turned off the heat and put it on a plate.

The seasoning of this dish is very simple, just use light soy sauce and steamed fish soy sauce, and even steamed fish soy sauce is not needed, just let the salty taste and sauce aroma come out, and the taste will be perfect.

And the white sugar put at the end is purely to enhance freshness.

As soon as the dish came out of the pot, Guo Xingwang walked over following the taste: "It smells pretty good, I'll try it and see how it tastes."

He took a piece of cauliflower with his chopsticks and put it in his mouth, chewed it twice, then ran to the side of the steamer and filled himself with a bowl of rice.

"Well, I didn't taste anything just now, I have to taste it carefully..."

Chapter 1311 Zhao Jinma's Birthday Party

A large bowl of cauliflower turned into an empty plate from the time it was ready, Xu Zhuo tasted a piece of cauliflower, and Guo Xingwang ate up the rest.

And after the cauliflower was eaten, this product didn't even spare the chili rings, chives and garlic inside.

Hungry as if I haven't eaten in years.

After eating, Guo Xingwang burped and put down the bowls and chopsticks in his hands.

With this dish just now, this guy ate two big bowls of rice in a row, which really confirmed the fact that a big bowl of cauliflower is a killer of rice.

Although everyone didn't eat the big bowl of cauliflower made by Xu Zhuo, when they saw Guo Xingwang eating like this, they all agreed to go new.

After all, the dishes that can make a chef so greedy are not too bad.

And more importantly, the profit of this dish is really high, even higher than the price of some meat dishes, so everyone is so refreshing.

Among the dishes Jianguo purchased in the morning, there was another cauliflower.

In the following two days, Xu Zhuo accompanied Yuan Desheng to take a few cooking videos, and then everyone attended Zhao Jinma's birthday party together.

Zhao Jinma is actually less than 80 years old today, but it is popular in the Central Plains to celebrate his birthday early, that is to say, he will celebrate his 80th birthday when he is not yet [-] years old. celebrate.

It is said that this can hide the truth from Lord Yan and make him forget that there is such an old man in Yangjian.

Of course, these are all auspicious words and should not be taken seriously.

Zhao Jinma celebrated his birthday, and Xu Zhuo's family came to join in the fun, together with other guests from all walks of life and some people from the Federation, the Zhaoji Private Kitchen Headquarters was packed to the brim.

The reason why the birthday banquet is held here is mainly because Zhao Jinma spent most of his life in this restaurant.

Of course, from the old man's point of view, Lao Zhao was purely trying to save money.

This kind of birthday party, logically speaking, should go to that kind of luxury hotel. There is a stage, a sound system, and even a big screen to show some old photos from the past.

When Xu Zhuo helped Wei Junming chase Yao Meixiang back in Rongcheng, he used the memory killing trick.

"With Master Zhao's reputation in the provincial capital of the Central Plains, no matter who he goes to, he is suspected of advertising for the other party, and the taste of a luxuriously decorated restaurant may not be the ultimate, so it is more appropriate to stay in his own restaurant."

Yuan Desheng understood Zhao Jinma very well. When the old man ridiculed today's old birthday star, he couldn't help but speak a few words for Zhao Jinma.

Feng Weiguo looked at Zhao Jinma in a red Tang suit on the temporary small stage, and said sourly: "When I am eighty, I will also hold such a lively event."

Zhao Jinma took the microphone, and in front of all his family and friends, seriously recalled some interesting things about his decision to start a business, and revealed his feelings of being despised by everyone back then.

By the way, I also talked about being despised by the old man back then, but I thanked the old man while talking.