Food starts with noodles

But this matter is simple, just leave it to the company's people, and there is no need for both parties to come forward.

Xu Zhuo's openness made the seller very happy, and he took the initiative to set the price at 7 billion yuan, which was several million lower than Xu Zhuo expected.

And the seller will share half of the handling fee, which made Xu Zhuo sigh again, the real estate company where Dou Yiqiong works is a good person in the town, if there is a chance, he will send a pennant there.

After signing the contract, the next step is for the lawyer team to negotiate with the other party to go through the formalities, which does not require Xu Zhuo to participate.

He sent a message to Dou Yiqiong with his mobile phone: "The seller came to the door, we have already signed a contract, you don't need to lurk any longer, just come here to work tomorrow."

As a result, Dou Yiqiong refused.

She replied: "We will be paid in two days, and I will leave the job after I receive my salary. There are thousands of dollars, so I can't just waste it like this."

Tsk, this is how to live, right?

Chapter 1418 Fried Enema

It was almost a week after all the formalities were settled.

During this period of time, Yu Changjiang has been helping Xu Zhuo with this matter in the capital. After all, Xu Zhuo doesn't understand this kind of thing at all, so as the father-in-law, he naturally has to help.

In addition, the company's equity distribution has also been formally completed. Dou Yiqiong, who resigned successfully, has also officially become a minority shareholder of the company, and has taken up a post in the company, and is now in charge of connecting with the provincial company.

The company in the provincial capital will move to the capital sooner or later, not only because the store will open in the capital in the future, but mainly because after moving to the capital, it can be regarded as a big company in the true sense, whether it is marketing the Xu Xiaochu brand or the promotion of the online store , both get twice the result with half the effort.

And after arriving in the capital, the company's data brushing business can continue to develop, and it will even become the company's flagship business. After all, compared with the provincial capital, there are too many commercial activities that can be participated in here.

And after moving to the capital, the company will split up.

For example, a special company was set up for data, Xu Xiaochu brand set up a special company, and even Lao Meng Li Hao and his live broadcasts will set up a special company to be in charge of operation.

Although these things can be done in the provincial capital, after all, there are more opportunities in the capital city, and it is easier to carry out business.

In Xu Zhuo's plan, except for the stewed meat factory in charge of Cao Kun, which remained in the provincial capital, all others moved to the capital.

The factory also needs to be expanded, moving all the product lines of Xu Xiaochu's brands into the factory, and completely separating it from the restaurant, both in terms of business and finance.

In the future, the factory and online store will all be managed vertically by Xu Xiaochu's company, so that the chaotic situation of the company's management can be changed.

Of course, the specifics have to be adjusted according to the actual situation, because not everyone is going to come to the capital.

For example, Lao Meng, when Xu Zhuo talked about moving to the capital last time, he implicitly expressed his desire to stay in the provincial capital.

He now has a car and a house in the provincial capital, and the wedding will be held soon. If he goes to the capital, he will have to rent a house, and the pace of life in the capital is fast, and the work pressure is high, which is not suitable for Lao Meng's easy-going personality.

He felt that it would be good to stay in the provincial capital and open a hotpot restaurant, occasionally doing a live broadcast to earn pocket money, and his life would be easy and stress-free.

Of course Xu Zhuo would not object to this choice.

And if Lao Meng doesn't go to the capital, Zheng Jia will definitely not go either, and the restaurant will have to make personnel adjustments, and it can even be said to be demolished and rebuilt.

Because of He Guoan's initiative to show his favor before, and even publicly stated that he would be the executive chef of the new restaurant in Beijing, Guan Junjie should also find a new next home.

He came to Sifang Restaurant for the purpose of gold-plating. Now that he has all the fame and qualifications, he should find a big restaurant to give it a try.

As for the others, it is estimated that there are not many people going to the capital, so Xu Zhuo needs to recruit new people.

After all the formalities are done, the new store will enter the next stage, which is design and decoration.

Yu Changjiang made a special trip back to Yangzhou to pick up the old lady of Yu's family. At the same time, there were also students from this year.

Same as last time, the design of Mrs. Bai is still the homework of the students this time, but considering the overall image and positioning of the image store, Mrs. Bai made a request to the students, that is, to highlight the culture of Chinese food.

In addition to these students, Mrs. Bai also invited her colleagues from the period when the Forbidden City was undergoing restoration work to discuss the decoration style and other issues.

These are all to help Xu Zhuo create a super classic restaurant.

Strive to do it, let the hotel surpass the hotel.

After arranging all the work, Xu Zhuo became idle again.

For the company, Xu Zhuo is a mascot and signboard, and he does not need to be responsible for specific affairs, but only needs to formulate the next development route.

At this moment, although the company has just been established, all aspects are already on the right track. Even waiters and food delivery staff have recruited a group, and now they are training in the conference room every day.

On-the-job training is an essential link for store staff.

Not only waiters and food passers need training, but even the chefs in the back kitchen and security departments need training.

The training is divided into professional skills training and service awareness training, mainly to enable the staff to have better service quality and ability on the basis of mastering certain professional skills.

Not to mention being able to control the overall situation, at least when serving customers, you can't make customers feel bored.

Xu Zhuo didn't need to take care of the training. He just said a few words on the first day of the training, such as promising everyone that the salary would be paid during the training period, and that there would be social security and so on.

For him to announce the issues that the employees are most concerned about can increase the cohesion of the employees, and at the same time increase Xu Zhuo's prestige within the company.

After announcing these, Xu Zhuo didn't go to the company anymore, but lingered in the back kitchen of Ji's Roast Duck Restaurant.

He was a little embarrassed at the moment, because he couldn't go back to the provincial capital. Although there was nothing going on here, he had to show up occasionally to stabilize the morale of the army.

And Yu Keke's grandma and Yu Changjiang are both there. If he leaves, will he throw the whole burden on Yu's family?

Not only is it unreasonable logically, but the elders will also have ideas, so he has to stay.

But staying here is a bit idle, because Xu Zhuo doesn't get involved in specific affairs, and being a mascot can't hang around in front of everyone, so in the end, Xu Zhuo came to the back kitchen of Ji's Roast Duck Restaurant, planning to learn cooking skills from Ji Wenxuan .

Just concentrate on learning and complete the cooling again, it's time to steal a wave.

For Xu Zhuo's arrival, Ji Wenxuan was very happy, because everyone likes young people who are smart and polite, and Xu Zhuo is the best in this regard.

Especially talent, which has been certified by a group of state banquet chefs.

"Xiaozhuo, you came just in time. The kitchen is preparing to make an enema today. Do you want to learn it?"

Enema?

Xu Zhuo was stunned for a moment before he realized that what Ji Wenxuan was talking about should be fried enema, a snack in the capital, but just listening to the word "observation" always reminds people of some kind of bad behavior, not food.

Cough, I have to watch less unhealthy videos in the future, lest my thoughts be misled.

Among the snacks in Beijing, fried sausage has always been on the list, not only because of its delicious taste, but mainly because of its crispy texture, and it is a great enjoyment when paired with garlic sauce.

The so-called enema is a delicacy in which starch and red yeast rice spices are stuffed into the small intestine of pigs and steamed, and then sliced ​​and fried in lard. However, this snack has undergone many changes until now.

The most obvious of these changes is the...

The pig small intestine was omitted.

Well, the current fried enema, although it has the word sausage in its name, does not have the participation of pig intestines at all.

And the so-called enema is just a loneliness.

Chapter 1419 The practice of frying sausage

"Enema, the earliest time is to mix minced meat into starch, add some red yeast rice and spices, then pour it into pig intestines, steam it first, then slice it and fry it, and then eat it with garlic juice.

This kind of enema is said to be Cixi's favorite food, but no one can tell whether it is true or not. "

Ji Wenxuan slowly told Xu Zhuo about the past of fried sausage.

He went on to say: "Then life got worse and worse, and the minced meat in the enema was canceled, and when frying, it was also fried with boiled pig intestine oil.

At the beginning, this was mainly done to save costs, because pig sausage oil used to have too much offal smell, and generally no one wanted it, so this kind of fried sausage was used.

Who knew that this deep-fried enema smelled like braised pork intestines, but it was quite popular, because people usually don’t eat any meat, and this fried enema is quite oily anyway, so It spread. "

This is why fried sausages became popular in the first place.

But now, the practice has been changed again.

Now pig intestines are getting more and more expensive. In order to save costs, merchants basically don’t use pig intestines, and steam them directly with starch and dough, which can reduce the cost a lot.

In addition, the oil used for frying sausages was replaced with vegetable oil due to health and other factors.

Of course, health and so on are all excuses, mainly because some edible oils are cheap and cheap, and there is no need to wash lard, let alone boil lard, which can improve the efficiency a lot.

As for the source of this cheap edible oil, it's hard to say, it's cheap anyway.

Ji Wenxuan showed that "know everything" smile, which made Xu Zhuo instantly understand the source of cooking oil.

However, he was a little puzzled, after removing the pig intestines and pig intestine oil, would the enema still taste the same?

As soon as this question was asked, Ji Wenxuan smiled and waved his hands: "The key point of this fried sausage snack is not the enema, but the garlic juice, and the garlic juice is the soul of the fried sausage.

In addition, when making an enema, you can put some spices in it, so that if it is steamed and then fried, the spices will be very strong, and it smells like stewed meat. For many people, this is enough.

If you really want to get some of the visceral smell of pig intestines right now, people don't like it very much.After all, the times have changed, everyone has no shortage of oil and water in their stomachs, and they don't have such a fanatical love for launching. "

After Ji Wenxuan finished speaking, he was ready to start production.

Ji's Roast Duck Restaurant originally didn't have fried enema, but since Xu Zhuo helped promote it, the number of tourists from other places has increased significantly, and this simple and profitable snack has been added.

After all, no one has trouble with money, as long as customers like to eat, they can make new ones.

In fact, there are not only fried enemas, but also some other Beijing snacks, such as snacks such as pea yellow aiwowo donkey rolling, etc. Ji's roast duck restaurant also has all of them.

In this way, customers can not only eat the most authentic roast duck in the store, but also these authentic Beijing snacks.

Because of such a change, the business of Ji's Roast Duck Restaurant is getting more and more prosperous, but some colleagues in the capital are a bit apprehensive, thinking that Ji's robbing the snack bar's business is a bit dishonest.

But no one cares about such words.

Ji Wenxuan brought some sweet potato starch and mung bean starch, and prepared a little five-spice powder, and then started making.

He first put an iron pot on the stove, filled the pot with water, and started to boil.

While boiling water, Ji Wenxuan said: "Five-spice powder is mainly to increase the aroma of stewed meat, but now many restaurants don't use it, so it tastes more pure and can save costs."

After speaking, he poured the prepared sweet potato starch into the pot, and then pinched some five-spice powder and sprinkled it into the pot.

The sweet potato starch was all lumpy and looked gray. After pouring it into the pot, Ji Wenxuan stirred it with a rolling pin.

This step needs to thoroughly stir the sweet potato starch and let it melt in the pot.

And those five-spice powder can also be fully stirred with starch at this time.

As the temperature in the pot gets higher and higher, the starch gradually dissolves into the water, and the whole pot of water gradually turns into a thick batter, and because the water in the pot is relatively hot, the starch in the pot is almost cooked. The overall look is a bit translucent, a bit like beaten glutinous rice.

Ji Wenxuan continued to stir, and he waited for the batter in the pot to become more and more viscous, until the batter turned into a dough and no moisture could be seen at all, then he turned off the fire.

Then pour mung bean starch in the same amount as sweet potato starch into the pot.

After pouring it in, continue to stir in the pot with a rolling pin, so that the formed dough can wrap the loose mung bean starch as much as possible.

After stirring for a while, the dough in the pot was stirred into a big ball, and the remaining starch stuck to the surface of the dough and scattered on the bottom of the pot.

Ji Wenxuan took down the pot, put all the dough in the pot and the remaining starch on the chopping board, and then began to knead and press, it seemed that he wanted to knead all the dry starch into the dough.

but……

The dough doesn't seem to have much moisture, can this be kneaded?

As soon as Xu Zhuo expressed his doubts, Ji Wenxuan spoke up.

He smiled and said: "There is actually a lot of water in this dough, so don't worry about kneading it in. You must knead it patiently and slowly. Knead the starch into the dough, and wait until the dough is smooth."

As he spoke, he kneaded the dough slowly.

At the beginning, the starch couldn't be kneaded into the dough, and it seemed to become looser and looser as it kneaded, but as the kneading time got longer and longer, and I don't know when it started, the dry starch on the chopping board became less and less.

Mung bean starch has low water absorption and high viscosity. It was originally a common ingredient for making vermicelli, but it is also very suitable for this enema.

After kneading for about [-] minutes, the dry starch was no longer visible on the chopping board, and the dough, which was thought to have no moisture, was very smooth now.

When it reaches this level, it means that the step of kneading the noodles has been done, and it is time to steam.

Steaming can make the starch balls heated more evenly, and the texture becomes denser, so that when fried, the fried taste will be better and the taste will be more delicious.

Ji Wenxuan pressed the dough on the chopping board into a brick-like rectangle, then put it into the steamer and started steaming.

The steaming time does not need to be too long, half an hour is enough.

Because although the starchy dough looks big, half of the starch is already cooked, so you only need to steam the remaining half.

"Grandpa Ji, didn't you say enema, how did you make it look like a brick? It's completely different from intestines."