Food starts with noodles

At this time, that pretentious feeling is considered complete.

Putting down the phone, Yu Keke looked at the dishes on the table, immediately patted the table, and said to Xu Zhuo next to him, "Dinner is here!"

Xu Zhuo served the girl a bowl of rice cooperatively, then sat down and began to taste his cooking.

I didn't learn this dish with hard work, but I got it after discussing this dish with Wei Junming and his group of apprentices in the back kitchen of the Sichuan Restaurant, which triggered analogy.

After obtaining the skill, Xu Zhuo used the dish upgrade reward to upgrade this dish to C level.

It doesn't matter whether it is new or not, the main thing is that there are feelings in it.

Looking at the crispy pork slices in front of him now, Xu Zhuo was filled with emotion.

It’s still affordable to cook by yourself, you can put as much meat as you want, unlike eating this dish in a restaurant, a dish is all kinds of side dishes except rice crust, and the sliced ​​meat is like chopped green onion in the dish, just as an embellishment.

He picked up a piece of meat with chopsticks and put it into his mouth. The meat was very tender and tasted salty, but it was immediately replaced by a sour smell in his mouth.

After eating a piece of meat, Xu Zhuo's taste buds were completely opened up.

But if you want to test whether this dish is delicious, the key is to look at the crispy rice under the plate.

Only when the crispy rice is delicious can the dish be considered a success and be called a good dish.

Chapter 1338 The only way to relieve worries is to get rich!

Xu Zhuo picked up a rice dumpling half dipped in soup and put it into his mouth.

The place not covered by the soup is burnt and crispy, while the place with the soup is soft and delicious.

One crispy rice, two flavors.

This may be the reason for the popularity of this dish.

After eating the crispy rice, Xu Zhuo took a mouthful of rice. Just when he was about to continue eating, Yu Keke asked vaguely, "Does the crispy rice you make produce energy? I think we can try something new."

Xu Zhuo was stunned for a moment, not quite understanding why the girl suddenly mentioned this.

He thought for a while and said, "There's nothing unusual about making this crispy rice. It's just a very traditional deep-fried crispy rice. Not many people like to eat it now, right?"

These days, everyone eats non-fried food, and this kind of fried food has become a bit out of date.

Because regardless of health considerations or cost considerations, fried rice crackers are basically on the verge of being eliminated, and baked rice crackers are generally popular now.

As a snack, there is no market for this kind of glutinous rice cracker, because the most sold and best-rated one is millet cracker. Although this kind of glutinous rice cracker is also available, it is basically a niche type.

In view of this situation, Xu Zhuo is not optimistic about Shangxin.

But since Yu Keke asked about it, Xu Zhuo naturally had to answer seriously.

After all, my daughter-in-law finally gained enthusiasm for work, so I can't pull out the valve core.

"Mass production is also relatively simple. After soaking the glutinous rice, mix it with starch and seasonings and fry it in a frying pan. It's not difficult at all.

However, if you want to sell well, it is estimated that it will be very difficult, and it can even be said that there is no chance of winning. "

Yu Keke didn't think so. After picking up two mouthfuls of rice, she ran out joltingly, and then brought a millet crisper that is more common in the market.

These are the snacks she saved for herself, Xu Zhuo didn't expect to take them out now.

Yu Keke unwrapped the package, and then brought over Xu Zhuo's fried rice crust: "Comparing it, I think your cooking is still delicious, and the seasoning is a bit single now, so we can develop this aspect later."

Xu Zhuo tasted the millet rice crackers in the bag, and tasted the rice crackers he fried himself.

In the absence of comparison, Xu Zhuo didn't feel how outstanding his frying was.

But compared with the millet rice cracker wrapped in thick seasoning, the freshly fried glutinous rice cracker is like a clear stream. It is not only crispy and delicious, but also has a strong aroma of glutinous rice.

You can taste the fragrance of rice from the crispy rice. Just from this point, it can be seen that real materials are used.

And the millet rice crust wrapped in thick seasoning, to be honest, I really can’t taste the taste of millet, because it is completely overwhelmed by the taste of seasoning.

And in terms of appearance, glutinous rice crispy grains are distinct, and every grain of rice is clearly visible, while millet crispy rice can't see the appearance of millet at all.

Because of "losing weight", Yu Keke has done a thorough research on snacks. She said to Xu Zhuo, "Actually, if we make crispy rice under the banner of ancient methods and traditions, it may not be impossible, and we may even create a market for crispy rice. What about the new type, do you think we should try it?"

Try?

Xu Zhuo was also very excited. After all, Xu Xiaochu's online store hadn't launched a new product for a long time. If glutinous rice crackers were available, they should be able to take advantage of the Chinese New Year's heat and sell them well, right?

And later, I took a video of the rice cracker sliced ​​meat, and took this opportunity to promote my own finished rice cracker, and there should be many people buying it.

After all, compared to soaking and frying rice at home, the finished crispy rice is much less labor-intensive.

It is very friendly to newcomers in the kitchen. After all, those who have just learned to cook are somewhat resistant to fried cooking methods.

The hot oil is boiling in the pot, just thinking about that scene makes people dreadful.

Coupled with the constant splashing of hot oil during the frying process, it is even more frightening.

The more Xu Zhuo thought about it, the more he felt that this was feasible.

Taking a step back, those famous people can reap a lot of fans' pockets by printing some low-quality T-shirts casually. I am a rice crust made of real materials, why don't I make a lot of money? Woolen cloth?

After making up his mind, Xu Zhuo decided to try mass production.

Anyway, there are not many ingredients used in rice crackers, the price is not expensive, and the cost of trial and error is not high.

It doesn't matter if it can't be sold, the big deal is that this dish can be served in Sifang Restaurant. As long as the publicity is proper, the cooked rice crust can definitely be consumed internally.

But in this way, the time for making colorful dumplings seems to be compressed a lot.

Xu Zhuo smacked his lips, took two mouthfuls of rice from the bowl, and comforted himself twice, it was still early, so there was no hurry.

The two of them ate up a large portion of crispy rice. Yu Keke didn't even get enough of it. After the meal, he gnawed on the crispy rice. He didn't even let go of the package of millet rice crispy just now, in the name of saving food. The banner was also stuffed into her belly by her.

Seeing this scene, Xu Zhuo sighed again and again.

What a little girl, just because she wanted to lose weight every day, she abruptly increased her appetite.

So don’t go on a diet to lose weight if you have nothing to do, just eat less at each meal and increase the amount of exercise. Losing weight just by being hungry will only make you lose more and more fat.

After tidying up the kitchen, Xu Zhuo called Jianguo.

At this moment, the store is not closed yet, so Xu Zhuo asked him to soak [-] catties of glutinous rice, so that he can arrange someone to start frying it when he goes there tomorrow morning.

As for Xu Zhuo, he has to start filming the short film of the New Year's Eve dinner series tomorrow, so naturally he can't stay in the store all the time.

After waking up, Xu Zhuo finished washing, wrapped in a thick down jacket and drove to the store.

Driving in winter is very uncomfortable. The inside of the car is icy cold, especially the steering wheel, which is so cold that your hands hurt.

And this kind of ultra-short distance to work, often driving from home to the store, the car is still not warmed up, and it is useless to turn the heater to the maximum gear.

After driving the car to the door of the store, Xu Zhuo got out of the car tremblingly, just as Yuan Kang had just arrived.

Xu Zhuo said while rubbing his hands, "This steering wheel is too cold, like grabbing a popsicle all the way."

After speaking, he looked at Yuan Kang and asked, "Your expression is so calm, aren't your hands cold?"

Yuan Kang pointed to his big G: "I have a heated steering wheel in my car, so I can't experience the cold feeling you mentioned."

Xu Zhuo: "..."

Damn, I would have known better if I didn't talk about it, I was so bullied by this guy.

Quickly earn money and trade the car.

I thought this car was not pleasing to my eyes, but a car like Big G looks solid and makes people feel safe.

But when he thought about opening a shop in the capital, Xu Zhuo's thoughts on changing cars became much less serious. He obediently took out his mobile phone and began to search for steering wheel heating modification problems.

Cough, this is not cowardice, but I feel that the car has only been driven for two years, so there is no need to change it.

Chapter 1339 Meat Ribbon Bottom

I ate mutton siu mai this morning. The freshly steamed mutton biscuits are dipped in chili oil and vinegar dipping sauce, and then served with boiled haggis soup. The body is immediately warmed, and the cold hands become cold. Warm up.

The Chinese New Year is approaching, and the breakfast in the store has become much richer. Take this siu mai as an example. No other restaurant sells siu mai with this kind of pure meat stuffing, let alone serve it to employees.

Xu Zhuo, on the other hand, did the opposite. The more it was during the holidays, the more he let the employees open up to eat.

The catering industry is no different than other industries. The busier it is during the holidays, the employees in the restaurant cannot go home for the New Year reunion.

Seeing friends and buddies returning home from other places to celebrate the New Year one by one, and I still have to work in the store, they will always have some psychological gap.

Although the purpose of working here is to make money, and there are overtime pay during the New Year and holidays, many people make money just to pretend to go home during the Chinese New Year.

So under this mood, Xu Zhuo adjusted up everyone's meals as much as possible.

Let everyone eat well and reduce the feeling of homesickness.

Xu Zhuo ate a small cage of siu mai, drank a bowl of haggis soup, and ate a sesame seed cake that Jianguo bought from the market, and he felt full.

Then, he came to the back kitchen. Before everyone was busy at this moment, he took out the glutinous rice that Jianguo soaked last night to control the water, and then put in seasoning and starch for stirring.

After everything is ready, put on the oil pan and start frying.

When he was doing this, there was a helper watching all the time, and after Xu fried a few crispy rice crusts, he took advantage of the opportunity to hand over the work to the helper.

The efficiency of such a piece of frying is actually quite low, and it also wastes fat.

If you want to mass-produce, you have to use industrial equipment, so that you can mass-produce.

It's just that Xu Zhuo doesn't know the way of industrial production right now, and it's just testing the waters, there's no need to install equipment, and it won't be too late to purchase large-scale equipment when he's sure the sales are good.

This method of frying piece by piece is less efficient, so when it is new, try to move closer to the ancient manual method, and raise the price, which can be regarded as making up for the gap in cost.

Anyway, these days, the quality of a product has little to do with the product itself, it mainly depends on publicity.

Whoever can exaggerate their products will be able to seize the market.

This time, we will also test the company's ability in publicity and planning to see if we can push out the crispy rice.

If possible, it would be much easier to serve new food in the future.

After explaining the frying pan, Xu Zhuo left the kitchen and drove to the company to prepare to shoot a video.

According to the previously prepared menu, the first dish photographed today is a classic cold dish in the Central Plains made by Zhao Jinma - pork ribbon bottom.

The so-called meat ribbon bottom is to pour the fried shredded pork on the cold mustard vermicelli, so that you can not only taste the hot and sour taste of the vermicelli, but also taste the delicious fragrance of the shredded pork.

This is a complex dish with cold, hot, meat and vegetarian dishes. The taste is tender and refreshing, the flavors are harmonious, and it is easy to make. It is especially suitable for family banquets.

At banquets in the Central Plains, especially in the northern part of the Central Plains, this dish is a must for almost all banquets.

Zhao Jinma chose this dish as the first course of the New Year's Eve dinner, mainly because this dish has a typical Central Plains style, which is rarely seen in other cuisines.

In addition to being rare, the biggest feature of this dish is that it is delicious.

Hot and cold dishes are mixed together to taste hot and sour, fresh and delicious at the same time.

When Xu Zhuo arrived, Zhao Jinma was already preparing.

Xu Zhuo took a look, and found that all the ingredients had been prepared, the noodles had been soaked in water, the tenderloin was ready, and other ingredients were in place one by one, just waiting for the photographers to start shooting.

"Grandpa Zhao, you came early enough."

Xu Zhuo originally wanted to come here early to get the lights ready, but he didn't expect Zhao Jinma to come first.

These old people really worked hard for fame.

Xu Zhuo was speechless secretly, and warned himself not to do this when he was old.

This life is too boring. It is better to travel around, such as taking a cruise to Antarctica to take a photo with penguins, or go to Iceland to see the aurora, or even go skiing in Switzerland.

Although these lives are a bit boring, they are better than working for fame.

After 15 minutes, all the work was ready, Xu Zhuo also changed into a chef uniform and started filming.

Zhao Jinma roughly talked about the origin and characteristics of this dish. After all, it is a relatively unpopular dish, so we need to let everyone have an intuitive understanding.

After the lecture, Zhao Jinma started production.

First, he took out the prepared tenderloin, removed the fascia and cut it into two thick shreds.

The so-called two thick shreds are shredded pork with a width and height of about three to four millimeters. This kind of shredded meat is generally used to make dishes such as Beijing sauce shredded pork and fish-flavored shredded pork.