Food starts with noodles

Anyway, it is directly proportional to the pay and the harvest.

The more and more powerful chefs you recruit, the greater your future gains.

Under such circumstances, Xu Zhuo would naturally not refuse.

Taking advantage of Ji Mingyu's live broadcast at this moment, he said to Ji Mingyu: "Starting tomorrow, let's do a live broadcast together. I have a good subject here."

Ji Mingyu became interested as soon as he heard it: "What subject matter?"

Xu Zhuo smiled slightly: "Flicker!"

Chapter 1440 Old Beijing Noodle Tea

How to get a chef who works well to join his association is an important issue for Xu Zhuo to face next.

For modern people, time is money, and if others spend their time on their own, they must get benefits.

Therefore, on your own side, you must come up with content that is really beneficial to the other party.

But this is not the point now, the point is how to get those chefs.

If you can't even meet face-to-face, what's the use of preparing more benefits?

In addition, in the choice of chefs, be sure to choose Shandong cuisine chefs.

As we all know, Shandong cuisine has declined now, and many cuisines have been differentiated internally, and Beijing, the original base camp of Shandong cuisine, also took advantage of the opportunity to establish Beijing cuisine, drawing a clear line with Shandong cuisine.

It is not easy to find Lu cuisine in Beijing at this time.

Of course, the boundary between Shandong cuisine and Beijing cuisine is very blurred, and the degree of overlap is very high. Almost all Beijing cuisine is born out of the traditional Shandong cuisine in the past.

But this kind of storefronts basically advertise themselves as Beijing cuisine, and it is a little difficult for them to change their flags and join the Shandong cuisine camp.

So we have to start with restaurants with traditional Shandong cuisine.

Although there are not many restaurants with traditional Shandong cuisine in Beijing, there are some.

For example, Ji's Roast Duck Restaurant used to be a part of Beijing Cuisine. Later, because of the establishment of Sifang Restaurant, the old man and the culinary association had a bad relationship. Therefore, Ji Wenxuan also broke away from Beijing Cuisine and the Culinary Association, and once again took the title of Lu Cuisine.

In addition to Ji's, there are also several restaurants with Shandong cuisine brand, such as Fengze Garden, an old Shandong cuisine restaurant.

However, the chefs in these places basically hold important positions in the culinary associations. If Xu Zhuo rushes to find them, there is a high probability that they will be rejected.

And even if they don't get rejected, it is estimated that they will ask for the management rights of the Chefs Union.

This side managed to build a group and recruit some group members, but the other side wanted to be the group leader. Xu Zhuo didn't know what others would think about this kind of thing, anyway, he firmly refused to agree.

So we have to start with less famous restaurants first.

After absorbing all the restaurants in the capital with the Shandong cuisine brand, at that time, it will be the chefs of those high-ranking big restaurants who will be in trouble.

Because these big restaurants all claim to be adherents of Shandong cuisine, if they don't join Xu Zhuo's League of Lu cuisine chefs, it will be a bit of a misnomer.

And if you join, you won't get any benefits, because the Chefs Alliance has a fire right now.

So Xu Zhuo thought about it, and felt that it was appropriate to start with a lesser-known restaurant, so that not only would he encounter less resistance, but he could also confirm his dominant position.

In addition, starting from a small restaurant, you can take advantage of your own fame to some extent.

After all, if the restaurant is small, it is not easy to be famous. If they need to come to the door at this time, they will definitely not refuse.

Even if the chef refuses, the shop owner will find a way to catch Xu Zhuo's enthusiasm.

In this way, there is a win-win opportunity, and there are also chefs of Shandong cuisine, and by the way, they can reach a cooperation agreement with the other party's store.

Get more in one fell swoop.

On the way back, Xu Zhuo chatted with Ji Mingyu about tomorrow's work arrangements.

Tomorrow, the main thing is to find out those Shandong cuisine restaurants in the capital, such as some sea cucumber restaurants and Shandong cuisine restaurants, and list these restaurants first, and then compare and eliminate the restaurants on the Beijing cuisine side.

After screening in this way, the remaining restaurants are the first batch of targets to be captured.

Although I don't know if it will be possible, but these restaurants did not go under the Ge family's banner, it must be because they are thinking about their Shandong cuisine genes.

At this time, I would like to invite them to join in the name of the Lu Cuisine Chefs Alliance, and I think they would not refuse.

Of course, they didn't join the Beijing cuisine system, and it's possible that they simply find it troublesome and don't want to involve so much.

Regarding these, Xu Zhuo didn't think too much, he wanted to try anyway, and if it didn't work, he would think of other ways, it's not a big deal.

Ji Mingyu is very interested in this kind of arrangement. This is the life he wants. The job arranged for him at home is boring and boring. If the live broadcast is successful, Ji Mingyu plans to resign and become a professional anchor.

Anyway, the family is not short of money, and he has no pressure to earn money. He only needs to earn some pocket money and pay his social security by the way.

People have different needs for money, so they will naturally treat work differently.

Because Xu Zhuo was under the pressure of buying a courtyard house and borrowing money for a new store, he was only thinking about making money. The reason why he was so active in the task of forming the Lu Cuisine Chef Alliance this time was actually to acquire the skill of roast duck, and then use This skill makes money.

If there is no system task to support him, he probably wouldn't be so active in doing these things.

At least right now, they won't be doing any chef alliance. Even if they are going to do it, it will be after a few years of success, and they will find some Lu cuisine chefs to deal with it.

Anyway, as long as you have a position in the industry, you can be like a cloud of followers no matter what you do.

Unlike now, although Xu Zhuo's reputation is not small, he still can't reach the level of convincing people in the industry, so he is a bit at a loss if he wants to get the Chefs Alliance.

Early the next morning, Xu Zhuo accompanied Yu Keke to the company for a tour, then went to Professor Bai's side, looked at the design sketches, and put forward his own opinions.

For example, the back kitchen part should be larger, and a place for installing a professional roast duck oven should also be reserved.

Although the roast duck is not yet in hand, the location of the oven should be reserved, and the big deal is to find a few roast duck masters from other shops when it opens.

These days, as long as there is money, there is no one who cannot be dug.

After reading the design sketches, Xu Zhuo greeted those who participated in the design and said some polite words.

After all, everyone came here to help him, so he had to be as polite as possible. Xu Zhuo also fully agreed to Professor Bai's students who were pestering them to take a group photo, and even took the initiative to pose several poses to cooperate with them.

After taking the photos, I took the subway to meet Ji Mingyu.

Although Ji Mingyu had a villa at home, he didn't live there. Instead, he lived in a courtyard outside the Forbidden City.

When Xu Zhuo came, this guy was squatting by the pool in the yard brushing his teeth.

"Hey, you're here so early, have you eaten yet? Why don't you go drink some tea later?"

Noodle tea is an authentic Beijing-style snack that is slightly less famous than stewed fried liver. It is not difficult to make. First, mix the broomcorn noodles with cold water to form a batter, then pour it into a pot and boil it slowly.

When the thin batter is slightly transparent, the tea is ready.

Then sprinkle some sesame salt, which is the powder made by frying cooked sesame seeds and table salt, and it tastes more fragrant.

After sprinkling, sprinkle some sesame paste mixed with sesame oil, and an authentic noodle tea is ready.

Originally Xu Zhuo had no interest in this kind of snack, because he just ate sesame paste, but after staying in the capital for a long time, he got used to this kind of snack.

Today's task is mainly to check the storefront, it's not too busy, Xu Zhuo thinks it's okay to go to try noodle tea with Ji Mingyu.

After all, I will be in the capital for a long time in the future, and I have to adapt to life here.

Only in this way can we know what the people here like to eat, and we can make targeted delicacies that they like.

Once you do this, the money will be delivered to your door automatically.

Chapter 1441 "Routine"

Xu Zhuo felt that the reason why such snacks as noodle tea existed was because people in the capital gave themselves a reason to eat sesame paste.

In this part of the capital, there is no dish that cannot be served with sesame paste. Almost any food can be associated with sesame paste.

The same is true of the noodle tea I went to drink today.

To be honest, the paste made from broomcorn noodles doesn't have any unusual taste. Except for the smooth texture, Xu Zhuo thinks it's no different from the paste boiled for pasting couplets when he was a child.

But with the addition of sesame paste and sesame salt, this plain bowl of paste becomes lively and fragrant.

After Ji Mingyu washed and changed, the two strolled out the door.

Led by Ji Mingyu, a local aborigine, the two wandered to the depths of an alley, and saw the noodle tea shop Ji Mingyu mentioned.

The store is not big, but there are many people queuing up.

Judging by the accent, they are basically local people in the capital.

"There are very few foreigners who come here to eat noodle tea, and even if there are, they are brought by locals. Since I was a child, I have come here to eat noodle tea almost every month.

When I was young, my grandfather or my dad brought me here, and when I was older, I came with my classmates or Fa Xiao.

Speaking of delicious food, I really don’t think it’s that good, but I feel panic if I don’t eat it for a while. This is probably the nostalgia mentioned in the book. "

While waiting for the seat, Ji Mingyu's mouth didn't stop.

Like a wanderer who has been wandering for many years, he expresses his love for tea affectionately.

For noodle tea, although there are many people waiting for a table, everyone eats it quickly. After all, there is a thick layer of sesame salt and sesame paste on it, so it is delicious to eat while it is hot.

When eating, it is basically the same as fried liver, you have to eat slowly with a spoon along the side.

Of course, the tradition in old Beijing is not to use a spoon, but to suck it along the side of the bowl with your mouth, but now, basically few people eat like this.

Because the current food hygiene and safety is really worrying, it is better not to look for trouble.

When it was Xu Zhuo's and Ji Mingyu's turn, Ji Mingyu quickly began to offer food: "Two big bowls of double-material noodle tea, and half a catty of fork."

The so-called Pai Cha does not refer to char siu pork, but a kind of fried noodles in Beijing. It is a bit like fried banana leaves or crispy, but the shape is more beautiful, it looks like a bow tied up.

Among northern snacks, this kind of fried goods are particularly popular.

For example, there are Mahua in Tianjin, Paicha and Jiaohuan in Beijing, and fried pancakes in other places. Although these snacks have different textures, shapes and tastes, they have a common feature.

That is incense.

This kind of fragrant fried food is most suitable to be paired with the mellow noodle tea. It feels conflicting, but when you taste it, you will find that it is a perfect match.

Snacks in places like the capital are particularly particular about matching.

For example, bean juice should be served with pickles and coke rings, fried liver should be served with steamed stuffed buns, sausage enema should be served with garlic sauce, fried belly should be served with sesame sauce, haggis soup should be served with sesame seed cakes, stewed meat should be served with Arctic sea food, etc.

Among these ways of eating with each other, noodle tea, because of its luscious taste, is in sharp contrast with the crispy fork, and has become an excellent partner.

While waiting for the noodle tea, Xu Zhuo noticed the difference between the double noodle tea and the ordinary noodle tea.

The so-called double-material noodle tea is to make half a bowl of boiled millet batter, and then evenly sprinkle a layer of fragrant sesame salt. After sprinkled, dip a wooden stick into a small pot of sesame paste , Drizzle on the sesame salt, and keep shaking the wooden stick when pouring, so that the sesame sauce can be poured more evenly.

After pouring the sesame sauce, then scoop some millet batter and cover it to fill the bowl. At this time, sprinkle a layer of sesame salt and drizzle the sesame sauce again.

The noodle tea made in this way is double-material noodle tea.

According to Ji Mingyu, in the earliest days, noodle tea was made of three layers, so that it would taste more unique and more fragrant if layered on top of each other.

But now, this kind of three-layer noodle tea can no longer be found in the capital.

The rest are basically double-material noodle tea or single-layer tea, and the noodle tea in the past was actually mixed with cold tea and millet noodles, and the millet noodles were mixed into batter before being boiled.

But now, tea has been replaced by clear water. In addition, in order to save costs, and to reduce cooking time and improve efficiency, millet noodles are more or less mixed with some starch or flour.

This has led to the fact that many noodle teas are very viscous, like jelly, and can be eaten with a spoon without deforming, and there is no turning around to suck it up at all.

The two of them took the tea and found an empty seat and sat down. Xu Zhuo scooped up a little tea along the side with a spoon and put it into his mouth.

When I first entered the mouth, the first thing I tasted was the aroma of sesame seeds. The aroma is very strong, but not overpowering, which makes people feel very comfortable.

And in this fragrance, there is also a slight salty taste and a slight smell of pepper, which neutralizes the stickiness in the sesame paste.

After eating these flavors, what is left is the mush of broomcorn noodles.

But it's fuzzy...

Xu Zhuo tasted it carefully. Originally, Ji Mingyu always said it was millet noodles, and Xu Zhuo also said it was millet noodles when he had nothing to do to check the information, but after eating it in his stomach, he realized that it was not that simple.

In this paste, there are not only millet noodles, but also millet noodles and chestnut noodles.

The reason why he was able to eat it was because Xu Zhuo knew too much about pasta, millet noodles were sticky and sweet, but the paste had the taste of millet.

In addition, the paste tastes a bit fragrant, which is the characteristic of chestnut noodles.