The story of a cook

Chapter 115 Dry Barbecue Ingredients
At first I was reluctant to work in a kebab shop.The kitchen is full of women, they don’t understand the language, and they are all from the Korean ethnic group. When we communicate with each other, we speak in the Korean language, so we can’t understand it. In addition, I’m the only one who cooks, and I don’t even have a side dish. No, I'm also very busy when I'm busy, with my feet hitting the back of my head.I told Lin Yan that I didn't want to do it anymore, and I still wanted to go to a Chinese restaurant to cook. After all, I learned Chinese food, so I have no use in a barbecue restaurant.Lin Yan also knew that I didn't want to work in a barbecue restaurant, so she advised me to stay there for the time being and resign when I found a good job.

To be honest, I feel unsteady and I don’t like it a bit.

As I worked in the kitchen day by day, I gradually became integrated with everyone.

People are all about getting along, as long as you are not a difficult person to get along with, others will gradually recognize you.In fact, people of the Xian ethnic group are easy to get along with. They don’t pay too much attention. As long as you treat them sincerely and help them, they will treat you sincerely, and they will come to help you when you are busy. .

Every day after cooking, I would stand at the food counter and watch the customers eating in front of me. There are so many customers that the restaurant is full almost every day, and the business is very good.I didn't expect such a good business for a barbecue restaurant. In my knowledge, I feel that only Chinese restaurants have such a hot business. I didn't expect the business of a barbecue restaurant to be so hot.

I started researching on barbecue.

Dips are needed to eat barbecue.There are two kinds of dipping materials for barbecue, one is "wet material" and the other is "dry material".Wet ingredients refer to the prepared sesame paste, sugar, coriander, and chopped green onion in a seasoning bowl. The guests mix these four ingredients with chopsticks, and then they can dip them in the grilled meat and eat them.Dry ingredients refer to a dry seasoning that is also eaten with grilled meat.

Sister Zhang Wang in the kitchen is responsible for making wet and dry ingredients.Every day, she puts the sesame seeds in the food-paying port. Sister Jin who pays the food is responsible for cutting the coriander and shallots, and then starts to fill the seasoning bowls. For one meal, Sister Jin has to fill a hundred seasoning bowls in advance, and sometimes it is not enough .

The dry ingredients that Ms. Wang makes are to mix cumin, chili noodles, and salt and pepper together according to the proportion, and that's it.I tasted it a few times, and it’s okay to eat, but I always feel that it’s not exciting enough. I can add something to make the taste better.There is an old dish in Chinese food called "soft fried tenderloin", which is eaten with dipping sauce. The dipping sauce for soft fried tenderloin is usually ready-made salt and pepper in the seasoning market. Guests eat with salt and pepper.I have researched the dipping sauce for soft fried tenderloin at the Rose Restaurant, and I always felt that the salt and pepper taste bought in the market is a bit monotonous. In addition, every restaurant uses this kind of salt and pepper, which is not competitive, so I thought about improving it. After a while, two kinds of spices were added to the original basis, and the guests responded very well after serving it to the guests.But the dish of soft fried tenderloin was not very popular, and then I didn't take the improved salt and pepper seriously.Having experience improving salt and pepper, I started to improve the dry ingredients of the roast.

First, fry with refined salt, five-spice powder and scallion powder, and then add ready-made salt and pepper to make your own improved salt and pepper.Then fry the sesame seeds to make sesame salt.When frying sesame seeds, you need to throw the sesame seeds with water first. This has two advantages. First, you can throw out the fine sand in the sesame seeds when you throw in the sesame seeds. The sesame salt made is not greasy. Sesame is not easy to burn when frying.Many people will have a paste phenomenon when frying sesame seeds, just throw the sesame seeds in water and it will be fine.The fried sesame seeds should be quickly spread out to cool, and the sesame salt can be made only after cooling thoroughly.

Then fry the perilla seeds until fragrant, just like sesame salt, to make perilla salt.Stir-fry the cumin until cooked, turn it into cumin powder, mix the cumin powder with two fine chili powders thoroughly.After preparing these basic ingredients, start trying to prepare them in different proportions.

After the first preparation, after a taste, it is very fragrant, but a bit spicy;
The second re-preparation, the cumin flavor is not strong;
The third time I felt very good, not only fragrant, but also aftertaste, mainly the smell of barbecue.

I called the kitchen manager Wang Jie and the old lady over to tell them to taste it. They both felt very good after tasting it. It was much more delicious than the previous dry ingredients. It was not only fragrant, but also had an aftertaste. I want to take a second bite.The old lady called the old man over again, and the old couple went to the front to grill a plate of meat and eat it with dry ingredients. The effect was very good.

The old lady gave me a thumbs up while eating, and said: "This will be our dipping sauce in the future, this is good."

I just laughed and said jokingly, "This is my exclusive formula, so it won't be passed on."

The old lady said: "If you don't pass it on, you have to pass it on. Who told you to do it in my house."

I said: "Auntie, you are not reasonable, how can you be reasonable."

To be honest, the dry ingredients I developed were praised by the boss, and I still feel very fulfilled. Then I made them in batches three times, adjusted the ratio of several seasonings, and finally fixed them.

The fixed dry ingredients began to be served to the guests.At the beginning, the customers didn't like the dry ingredients very much, they all liked the wet ingredients, because eating barbecue with wet ingredients with sesame sauce is an authentic Korean way of eating, and the common people recognize it very much.When a table of guests tasted the newly prepared dry ingredients, one of the male guests said that his dry ingredients were better than the wet ingredients, and the people who came with him said that it was impossible, and the dry ingredients could not be as delicious as the wet ingredients.The man said that if you don’t believe me, you can try it. Seeing what he said, other people also ordered a dry ingredient to try. It was really delicious, so the dry ingredient exploded in the barbecue shop, and many customers asked for it. One wet ingredient and one dry ingredient, whichever one you want to dip in.

Yangchun barbecue dry ingredients are delicious and gradually became famous on Taishan Road. Many customers come here for the dry ingredients.Later, many barbecue bosses in the provincial capital brought their chefs to taste and study, and Yangchun Barbecue Restaurant became famous all at once.

I didn't expect that a stack of dry ingredients could cause such a big effect. It seems that it is knowledge to study everything well.

I made the dry ingredients myself for the first few times, but I also had a lot of work. At that time, the sauced pig’s trotters and sauced pig’s ears were also selling well. It took a long time to clean up the pig’s trotters and pig’s ears every day. Responsible for the preparation of stir-fried dishes. When the dishes come, you have to stir-fry them. There is not enough time. I started to call Sister Wang over when I was making dry ingredients. .

Sister Wang seemed very happy. After all, this is a craft for her, and at that time, many barbecue shops came to learn how to make dry ingredients, but they didn't learn it.It seems that this dry ingredient is an exclusive formula.Seeing that I was going to teach Sister Wang how to make dry ingredients, the old lady called Sister Wang to talk for a while, and Sister Wang came over after the talk.

I asked, "Did my aunt tell you that you should not pass it on after you have learned it?"

Sister Wang was a little surprised and asked, "How do you know?"

I said: "My aunt told me in the first two days, telling me not to tell others how our dry ingredients are made. The old lady is quite conservative."

Sister Wang said: "Master Tan, you don't know, there are quite a lot of barbecue restaurants who want to learn our dry ingredients, and they all ask about the recipe of our dry ingredients."

I asked: "Then if I buy the formula now, can I make money?"

Sister Wang said, "I can definitely make money."

I joked, "Looks like I need to talk to my aunt—"

I explained to Sister Wang while I was making it, especially when frying cumin, sesame, and perilla seeds. It will continue to heat itself to full maturity.At the same time, she told her the ratio of sesame salt, perilla salt, cumin powder and chili powder, how to make homemade salt and pepper and so on.The technology of this dry material is actually in making salt and pepper. If the salt and pepper is not well made, the dry material will not be prepared well. The reason is very simple. Guests can eat sesame salt, perilla salt, and cumin chili noodles in one bite. This Tibetan Can't help but can't hide it from customers, only the homemade salt and pepper can't be tasted by customers, even the chef can't taste it, and it can't be made without telling him the recipe.If you don't use homemade pepper and salt to adjust the dry ingredients, the taste will be fine, but there will be no aftertaste and it will be unbearable.

The ability to develop this barbecue dry ingredient is still thanks to the homemade salt and pepper that I developed when I was in the Rose Hotel. If I didn’t develop homemade salt and pepper at that time, I would not be able to research this dry ingredient.Now this dry ingredient has been popularized in the provincial capital. I went to a tandoor barbecue for dinner two days ago and found that his dry ingredient is the dry ingredient I developed. I feel a little bit of a sense of accomplishment when I eat it.

I took Sister Wang to do it several times. Sister Wang is very smart and learned it quickly.

Sister Wang asked me: "Master Tan, have you worked in a barbecue restaurant before?"

I said, "No, the restaurant used to have barbecue, so get familiar with it."

Sister Wang said, "I'm telling you, otherwise ordinary Han chefs wouldn't be able to research such dry ingredients."

I said: "Hey, as long as chefs can research it, the main reason is that they haven't worked in your Xianzu restaurant. If they work in Xianzu restaurant for a long time, they can research it after a long time."

Sister Wang shook her head and said, "Not necessarily, it has to be like that."

I said, "It's all the same."

Sister Ma came to me and said, "Master Tan, you have already taught Sister Wang, so you have to teach me too."

I said, "Okay, I'll give you the proportion of the formula, and you can follow it when Sister Wang makes it next time, and you'll be fine after doing it a few times."

Sister Wang said to Sister Ma cautiously: "The three of us know this recipe, don't let others know, this is our family's specialty."

Sister Ma said: "I know this, and I won't tell others, unless I stop working here."

I said, "You guys can do whatever you want, anyway, I'm free to tinker, no matter how good it is, I won't need to cook in the future, and I can earn more money after I teach you."

Sister Ma said: "Oh, Master Tan, you are too generous. I will buy you a drink after get off work."

As soon as she talked about drinking, I immediately thought of drinking at the opening dinner last time, and quickly said: "Okay, I won't drink with your girls, it's too scary to drink."

Sister Wang said: "If you can't drink, you have to drink. Don't leave after get off work."

(End of this chapter)