Food starts with noodles

After the tenth day of the Lunar New Year, I was busy for a few days, and when the Lantern Festival came, there was another big table of dishes waiting.

Anyway, the whole Chinese New Year is a process of crazy eating.

It is not casual to talk about gaining three catties during festive seasons, and if you are not restrained, three catties is still a conservative figure. For a big festival like the Spring Festival, if the holiday time is longer and people are lazy, ten catties will not be too much. What a problem.

Xu Zhuo glanced at Yu Keke, who was eating crispy squab, and felt that he had to take this girl to the Slender West Lake scenic spot in the morning, or she would really be fat in the end.

Everyone was not idle during the meal, and everyone in several households called or made a video call. Zhao Jinma, Feng Weiguo and others even took a look at Yu's family's New Year's Eve dinner dishes in the video.

Tsk, even this has to be compared.

At the beginning of the Spring Festival Gala, Yu Changjiang turned on the 80-inch TV in the restaurant and started broadcasting the Spring Festival Gala.

Eating delicious food, the old lady and Yu Keke's grandma were recalling the scene when they had New Year's Eve dinner in the capital. Together with Yu Changjiang, they dragged Xu Zhuo to talk about opening a new store in the capital.

When the news broke that Xu Zhuo planned to open a shop in the capital, both of them were shocked.

Because the Sifang Restaurant is doing well now, it is like a hen that can lay golden eggs, but Xu Zhuo is not satisfied, and actually has the idea of ​​moving the restaurant to the capital.

From this point of view, it reflects the difference between middle-aged people and young people.

Middle-aged people prefer to seek stability, while young people are more aggressive.

However, the two of them have no objection to Xu Zhuo opening a store in the capital, because no matter the old man or Yu Peiyong, they both have feelings for the capital, and it is the place where the two struggled when they were young. Long cherished wish.

But in the end, the old man was trapped in the provincial capital, and Yu Peiyong devoted himself to running the first floor. The two of them, including their sons, failed to achieve the goal of opening the restaurant to the capital.

Now that Xu Zhuo can do this, the two of them, who are fathers and father-in-laws, naturally have to strongly support them.

As for the new store, Xu Zhuo's eyes are still dark at the moment, because he hasn't even chosen a store yet, so it's a bit too early to talk about the new store, he didn't want to bring up this topic at first.

But when Yu Peiyong revealed that he now had tens of millions of funds that could be mobilized, Xu Zhuo suddenly felt that it was very necessary to talk to the elders about the new store in advance.

After all, the elders have richer social experience and can offer many useful suggestions for new stores.

I ate and drank until nearly ten o'clock before the New Year's Eve dinner ended.

After it was over, Xu Zhuo helped clean up the dining table and the kitchen, and then watched the Spring Festival Gala with the old people for a while.

At twelve o'clock at night, he took his mobile phone and posted a post in Moments.

"I wish you all a Happy New Year!"

Chapter 1391 The Return

The Spring Festival passed very quickly, and it was the sixth day of the Lunar New Year in a blink of an eye.

These few days, when Xu Zhuo had nothing to do, he took Yu Keke to play badminton in the Slender West Lake scenic area, and then went home to eat leftovers.

Well, although there are not many leftovers on New Year's Eve, but because everyone's fighting power is not strong, it took four days to finish those leftovers.

And the fifth day is the fifth day. Both the Yu family and the Xu family are doing business, and they value the fifth day of the day, so they prepared another table of dishes.

When it was the sixth day of junior high school, Xu Zhuo felt that he could no longer eat leftovers, so he drove around Hangzhou with Yu Keke, visited Dai Zhenting and Pang Shijie, and went to Yu Keke's grandma's house to visit relatives .

On the eighth day of the eighth day, Xu Zhuo and Yu Keke returned to Yangzhou when they had about the same amount of leftovers. Then on the ninth day of the ninth day, the whole family packed their bags, took the bear boy who was obviously fatter here, and drove Back to the provincial capital.

This New Year's Eve is actually similar to a vacation. It allows family members who have been busy for a year to relax, because the new year is bound to be even busier.

It’s different from when I came here. There are not many cars on the expressway at this time, because many people are rushing back to their hometowns or returning from their hometowns when the expressway is free for seven days during the Spring Festival. There are basically no cars on the expressway at this time, so the journey is smooth. .

After returning to the provincial capital, the whole family had a meal at Sifang Restaurant first, then Xu Wenhai and his wife sent the old man and the old lady there, Xu Zhuo sent Xiong Zai and Yu Keke home, and then went back to the shop to check Accounts in the store, by the way, chat with the main leaders of the store about the business issues during the Spring Festival.

During the Chinese New Year in Yangzhou, although Xu Zhuo often kept in touch with the people in the restaurant, he didn't have an overall understanding of the overall operation of the restaurant.

So let me talk to you about what happened during this period of time, solve the problems if there are problems, and improve and improve if there are improvements.

A positive enterprise should not wait for problems to arise before rushing to deal with them, but should take the initiative to find and solve problems, so that the enterprise will be more vigorous.

Now Sifang Restaurant is following this route under the leadership of Yuan Kang.

Another reason to chat with everyone is to give out red envelopes.

After all, it's Chinese New Year. Although it's a bit late now, as a boss, it's the first day I come to inspect the store, so I have to give some red envelopes to the employees anyway.

When he was in Yangzhou, Xu Zhuo deliberately took some brand-new banknotes from the bank, bought a bunch of red envelopes, and worked with Yu Keke all morning to wrap everyone's red envelopes.

In fact, Sifang Restaurant has always been paid three times the salary during holidays. During the Chinese New Year, bonuses and some New Year's goods are also given out, but those are paid in the name of the restaurant, which is regarded as the normal treatment of employees.

And the red envelopes that are distributed now are the red envelopes that Xu Zhuo personally gave to everyone, purely for the joy of Chinese New Year.

The red envelopes are well-prepared. Everyone in the store has a share, no matter the security guard or the helper in the back kitchen, but the size is different. The higher the level of employees, the thicker the red envelopes.

The red envelopes of Zheng Jia, Guan Junjie and others are full of wads of money, which are bulging when stuffed into the red envelopes, which makes people feel very solid.

After chatting about the operation of the store, sending out red envelopes, and handling some problems that need to be solved by Xu Zhuo, the sky darkened before he knew it.

The restaurant once again ushered in the evening peak.

Compared with a year ago, the business of the restaurant has actually dropped a little bit. It's not that there are fewer customers, but that everyone's appetite has dropped a lot, resulting in fewer dishes being ordered.

Customers from years ago liked to eat all kinds of big fish and meat, the fatter they were, the more they liked to eat them, while after the new year they ordered vegetarian dishes. Although there were also meat dishes, they would not order too greasy dishes.

The reason is very simple. After the new year, everyone really can't bear it anymore.

During this period of time, there are all kinds of delicious food gagged every day, visiting relatives and friends, gatherings and banquets, anyway, there will be a large table of dishes waiting every time.

It's okay to eat at first, but if it's like this every day, people who can eat meat will feel tired.

"Xu Zhuo, did you learn any new dishes in Yangzhou this time?"

When Xu Zhuo came to the back kitchen, Guo Xingwang joined him. This year, Guo Xingwang didn't go back, so he asked for a day off to accompany Feng Weiguo back to Linping City for a reunion dinner.

Seeing Xu Zhuo now, he couldn't wait to greet him.

Guo Xingwang is now in charge of the brine department. Years ago, it was fine and busy, and the small window outside the shop was also very busy.

But it will not work after the next year. After the year, the business will plummet, making the brine department very idle. Guo Xingwang even arranged for his employees to take a rest.

Xu Zhuo really learned a few dishes in Yangzhou, the first being the famous roast goose in Cantonese cuisine.

This was Yu Keke's arguing about wanting to eat it in the third day of junior high school, so the whole family went to the Culinary Academy together and made two of them using the academy's oven.

When they were making it that day, Yu Peiyong and the old man chatted about the roast goose at the side, and Zheng Guangyao would interject a few words from time to time, and finally Xu Zhuo got the skill of this dish.

But this dish can't be made now, because Sifang Restaurant doesn't have an oven, and if a temporary oven is built in the backyard, it will also affect the air in the community behind.

So this skill is temporarily unusable.

In addition to roast goose, Xu Zhuo also learned to braise pork with preserved vegetables. This dish is rewarded by the system. It can be made now, but Xu Zhuo is not in the mood to do it.

The reason is simple. I have eaten too much meat recently, and I really can't eat anymore.

And the rest of the dishes were obtained on the day of the whole fish feast, but Xu Zhuo is not in the mood to cook those dishes at the moment, he just wants to eat something light and greasy.

Not only him, but Yu Keke also clamored to eat green vegetables and didn't want to eat meat anymore.

Facing Guo Xingwang's question, Xu Zhuo said with a smile, "I learned how to cook roast goose from Grandpa Zheng, but we don't have an oven in our store, so we can't cook that dish. We can try it when we have an oven."

As soon as he said this, Guo Xingwang said with a smile: "It's not easy for you to cook roast goose. We really don't have an oven here, but Lao Jiang has one. If you want to eat it, let's go to his place to make it." .

If you want to use charcoal to grill, it’s easy. Let’s drive back to Lao Jiang and Cui Ge’s farmhouse in the Yellow River Beach to do it. No one checks the air pollution there. "

These words reminded Xu Zhuo that wanting to eat roast goose is really not as troublesome as imagined.

But it was too late today, and he was a bit out of time. He thought about it and decided to go to Cui Boss Farmhouse in the Yellow River Beach tomorrow, and make two roast geese for everyone to try.

Of course, the main purpose is to have some activities to eliminate food, and then enjoy the bleak scenery in the Yellow River beach in winter.

Cough, my family is poor, so this can be regarded as going out for a trip during the Spring Festival.

Chapter 1392 Roast Goose

Roast goose is the most famous delicacy in Guangdong.

Going to Guangdong without eating roast goose is basically equivalent to going to the Central Plains without eating braised noodles, going to the Yangtze River Delta without eating Yangchun noodles, and going to Chongqing without eating hot pot.

Cantonese people like to eat all kinds of poultry, such as chickens, ducks, geese, pigeons, quails, etc., cannot escape the chopsticks of Cantonese people.

However, although there are many birds, they can still be classified into different classes.

Chicken plays an important role on the table of Cantonese people. Various chicken recipes emerge in endlessly, such as white-cut chicken, soy sauce chicken, scallion chicken, Taiye chicken, Wenchang chicken, etc., which are well-known at home and abroad.

But chicken is mostly enjoyed as a home-cooked ingredient, and it is considered a home-cooked delicacy for ordinary people.

I have eaten too many homemade delicacies, and I always want to eat something greasy to improve it. At this time, it is the duck's turn to play.

In Guangdong, there are many ways to prepare duck meat, but the most common one is roasted duck. The fatty roasted duck has a ruddy and crispy skin, and it tastes particularly satisfying. It is an excellent delicacy whether it is served with wine or with rice.

But when guests come to the house, chickens and ducks are not solemn enough. At this time, the appearance of a roast goose will definitely make the host family look good and the guests will have a good time.

On the dining table of Cantonese, the status of roast goose is higher than that of chicken and duck.

Generally, it will only appear on important occasions such as entertaining guests, banquets, and parties.

Compared with roasted duck, roasted goose has a richer taste and a more extreme taste. The fatty goose with sour plum sauce will definitely bring a good mood for the day.

In addition, the price of roast goose is a bit higher than that of roast duck, which is also the reason why people don't eat it very much.

Early the next morning, Xu Zhuo set off with Yu Keke, Xiongzai, Yuan Kang, Zhou Wen, Guo Xingwang and Lao Meng. Li Hao and Sun Panpan were still in Xi'an, so they completely missed today's roast goose feast.

By the tenth day of the Lunar New Year, everyone's interest in eating meat has faded. Even Lao Meng, during the live broadcast these two days, he has always picked some vegetarian dishes.

But going to the Yellow River beach to cook roast goose, this kind of picnic-like activity still makes everyone very interested.

In addition, everyone has been staying in the city for many days, and they were already bored, so they just took this opportunity to come out to get some fresh air and see the beautiful scenery of the Yellow River in winter.

There are two three-month-old young geese in the car. It is best to use this kind of young goose that has not grown up much. The meat of the roast goose is more tender and delicious.

But don't look at it as a baby goose, but the weight has already exceeded seven catties.

Two white geese weighing seven catties, paired with some farm dishes in the farmhouse, are another delicious meal.

When they came to the farmhouse, Cui Yong and Da Jiang were already waiting at the gate.

The current Yellow River is in the dry season, the scenery is very depressed, and the weather is cold, so the business of the farmhouse is very mediocre.

Originally, both of them were in Linping City, but after receiving a call from Xu Zhuo last night, they drove along the Yellow River floating bridge early in the morning.

Although everyone got together before Xu Zhuo went to Yangzhou, it was the New Year after all, and there was nothing to do, so why not come over and taste Xu Zhuo's handicrafts.

Xu Zhuo turned the car into the yard of the farmhouse, and saw several waiters picking wild vegetables in the yard.

These wild vegetables were dug out from the reeds by them stepping on the mud, and they looked fresh and delicious. There were also loach and eels dug out, and there were several wild Yellow River carps in the pool next to them.

Obviously, Cui Yong and Da Jiang specially prepared this in advance in order to let everyone eat well.

Xu Zhuo opened the trunk, took out the two big geese inside, and took out a bag by the way, which contained some seasonings for roast goose.

While greeting Cui Yong and Da Jiang, he sent these things to the kitchen.

At this moment, a pot of hot water had already been boiled in the kitchen, Xu Zhuo took the kitchen knife without stopping and started to kill the goose.

There is a process of plastering and drying the roast goose dish in the middle, so it should be prepared as soon as possible, otherwise the cooked dish may not be able to catch up with lunch.

While Xu Zhuo was busy in the kitchen, the others started to play around and take pictures.

At this time, the reed marshes have basically dried up, and the water level of the Yellow River has dropped a lot. It seems that there is even a tendency to stop flowing. Under the winter sun, it looks even more depressed and dilapidated.

This kind of depression and dilapidation is relatively rare, so everyone saw it with great interest.

Guo Xingwang also took Lao Meng to the reed marsh, saying that he wanted to find wild duck eggs to replenish his body. He came here today purely to try something new, and his mind was all on eating.

When everyone dispersed, Xu Zhuo had already bled the two big geese and soaked them in boiling hot water, ready to pluck their feathers.

Cui Yong walked into the kitchen with a cigarette in his mouth, and said with a smile: "At first, I wanted to let our chefs learn it, but then I thought that this dish is not very popular in the north, so I gave up this idea. "

For farmhouse entertainment, you have to follow the pyrotechnic route of farmhouse food. If it is too high-end and delicate, it will lose the essence of farmhouse entertainment.

Dishes like roast goose are not suitable for appearing on the menu of northern farmhouses.

On the contrary, dishes such as stewed goose and ground pot chicken in an iron pot are more in line with the temperament of the farmhouse.

In addition to this kind of more down-to-earth dishes, Cui Yong and his farmhouse also have their own famous dishes, which are roasted whole lamb, and the whole lamb is roasted over charcoal.

Today, when electric grills are popular, charcoal grills have basically disappeared in cities, and only some small places can still retain the charcoal grilling process.