Chuan Shu Qi Leng: I own a department store

"The other is a special way of eating in a small county in Yun Province. This kind of earth hot pot is just as the name suggests. It cannot be cooked in a copper pot, but in a clay hot pot made with unique local techniques. It pays attention to simmering over low heat. Of course, the second type of earthen hot pot is obviously not suitable for us, so I am talking about the first type of earthen hotpot."

It just so happens that it is available in mutton shops and it is very convenient to cook.

Xu Huajing geared up and continued to ask: "A Ning, besides these two kinds, are there any other special hot pots?"

"Yes, of course there is, but Auntie, we have to do it step by step and figure it out slowly. Our main products this week are roasted chicken, fried chicken and goose stewed in an iron pot. If the business can be stable next week, we will not add new ones. If If the business slows down significantly, we will add dry hot pot and earth hot pot."

Wait for these two special hot pots to sell for a while, and once the business shows signs of slowing down, you can add new dishes.

In addition to cooking, Xu Wanning's greatest pleasure in her previous life was traveling around the country. She especially liked some niche tourist destinations and discovered local delicacies.

She has a very high talent for cooking, so as long as she has enough ingredients, she can basically replicate it 70% to 80%. If she cooks it a few more times, she can cook it 90%. It’s done.

Therefore, she has a lot of menus in her mind that can satisfy both Xujiapu Restaurant and No. 2 Store.

As long as the No. 2 store continues to have fresh dishes that no one else has eaten, the business of the No. 2 store will continue to be prosperous.

"Okay, I'll do as you say! But this roasted chicken, fried chicken and goose stewed in an iron pot, I guess you have to teach our chefs first, they may not be able to make them."

When I first hired a chef, I was looking for someone who could grill meat and only be able to cook common home-cooked dishes.

After all, good chefs are basically poached by big restaurants.

Xu Wanning said: "Roasted chicken and fried chicken are easy to learn. You can learn this once. Stewing goose in an iron pot is not difficult. You just need to learn the method. As for the sauce, I will fry it myself in advance and let the chef add it." .”

It's not that Xu Wanning wants to hide her secrets and doesn't want to reveal everything, the main reason is that she doesn't know the two current chefs very well. If they learn how to stew goose in an iron pot, they will be poached by other restaurants at high prices. , she had no place to cry even if she wanted to.

Although she knew a lot of menus, missing the goose stew in the iron pot wouldn't have much impact, but it was too disgusting.

Therefore, for the sake of conservatism, the secret sauce must be firmly in her own hands.

"I have already brought the iron pot to stew the goose. After Yang Kai brings the goose to me later, I can teach you."

Yang Kai, one of the twenty-odd veterans, is now responsible for pulling things to the No. 2 store.

In a short time, Yang Kai pulled over the chickens, ducks and geese, as well as a few lambs and piglets.

Xu Wanning called the two chefs over.

"This weekend, our No. 2 store will add three new dishes, namely roasted chicken, fried chicken and goose stewed in an iron pot. Which of you chooses roasted chicken and fried chicken, and who chooses stewed goose in an iron pot?"

The two chefs looked at each other and then said: "Boss Xu, we are already very busy with barbecue. If we add new dishes, we are afraid that we will not be able to keep up."

"Let me tell you this, the popularity of roasted whole lamb and roasted suckling pig has dropped in the past few days, and there will only be fewer and fewer customers in the future. So at this time, our No. 2 store must add new dishes. Then there will be a steady stream of customers.”

"Just imagine, if there are fewer customers coming into the store in the future, will your commissions also be reduced? But as you learn these new dishes, as the number of customers increases, your commissions will also increase!"

The commission model of No. 2 store is slightly different from that of Xujiapu restaurant.

At Xujia Puzi Restaurant, every time the chef cooks a dish, he will get a corresponding commission based on the price of the dish.

In the No. 2 store, a commission can only be counted if a whole sheep or a whole pig is sold.

Otherwise, a commission would be given to each table of guests, and most of the money earned would be shared with the chef.

"What the boss said makes sense, then I'll choose the iron pot to stew the goose."

The name of this dish is domineering. As soon as you hear it, you know that many people will order this dish. Doesn't his commission come from it?

"Okay, then you will be responsible for stewing the goose in the iron pot, and you will be responsible for roasting and frying the chicken. You should be able to make soup for chickens, ducks and geese, right? You should also be able to eviscerate chickens, ducks and geese. Bar?"

"Yes, of course we can. This kind of work is a piece of cake for us, no problem at all!"

Although their cooking skills are not ranked high in the capital, they were all apprentices for several years before becoming chefs. They have also been doing this kind of craft work for many years, and their hands and feet are very nimble.

Chef Zhao cooked two chickens first, and Yin Huan taught him how to roast the chickens first.

"The techniques for roasting chicken and roasting whole lamb and roasting suckling pig are not much different, but because the chicken is small and the meat is relatively loose, you have to pay attention to the heat. Don't overcook it. If it's burnt, no one will eat it. .”

"The sauces for roasted chicken and roasted whole lamb and roasted suckling pig are different. Remember, you must not mix them up, otherwise it will come out with a different flavor. Don't waste the chicken in vain."

"Don't waste the chicken intestines you took out. Keep them and send them to the Xujiapu restaurant next door. They can be used there for frying or making hot pot."

Xu Wanning explained any small details that might have been missed, and under her guidance, Chef Zhao also finished roasting the roast chicken.

He sniffed and said, "Don't tell me, it does smell different from roasted whole lamb."

"Have a taste of your craft."

Chef Zhao tore off a meatless chicken wing, took a few bites, and said in surprise: "The taste is indeed different, it's so delicious."

"Next, I'll teach you how to make fried chicken."

Chef Zhao's eyes widened as he watched Xu Wanning pour half a barrel of oil into the pot.

"Boss! My good boss! Do you know how many dishes can be fried with this oil? Why did you just pour it all into the pot? Isn't this a waste?"

Xu Wanning shook her head, "If you don't have a little more oil, the fried food will not taste good."

"But this is also..."

"The oil used for fried chicken is not dirty, and you can take it home and continue cooking. But let me tell you first, in our No. 2 store, the oil used for fried chicken cannot be left overnight, and the oil used for fried chicken cannot be used for cooking. "

Even when cooking, the chefs and waiters are allowed to take it home and use it at home, but they must not use it on customers.

Food safety issues must always be paid attention to.