The story of a cook

Chapter 160 Trying to Adjust
Work is like this, if you take it seriously, it will take you seriously, and finally give you a grade.

Those who work part-time have no backing, and the only thing they can rely on is their own efforts.

Working hard and getting results proves that you are capable and valuable, otherwise you are worthless.

On the second day of working at Cheong Wa Dae, I adjusted the menu structure.

At that time, I studied with the proprietress and Zhang Li. After all, I just came here. I don’t know much about which dishes sell well and which dishes do not sell well. The proprietress is familiar with it. Guest, please understand more details.

In fact, the lady proprietress only started to manage the restaurant in the last year. Before that, the boss was in charge of the restaurant. At that time, the business was booming and making money.With money, the friends the boss knows will be different.When I had no money, I met some poor friends. Although the friends were poor, the poor friends were honest and would get along with you sincerely.Meet rich friends when you are rich. Rich friends are not necessarily true friends, and sometimes they will plot against you.

The boss met some friends who gambled a year and a half ago and started to play with them.At the beginning, I won a few times and earned 1 yuan. I saw that gambling is a good thing, and I can make a lot of money without much effort. It is much more enjoyable than opening a restaurant to make money. Gradually, I am not interested in restaurants. Why did he take care of it, and began to devote himself wholeheartedly to his gambling career.Once the management of the restaurant is neglected, all kinds of problems will appear, and the boss is always not in the store. If the problems that arise are not resolved in time, the problems will accumulate and cause the business to decline a little bit.

At the beginning of the decline, the boss didn't care much, thinking that it was nothing serious, and he would recover slowly and continue to play his gambling.

I don't know much about gambling, but I feel that as long as it is related to gambling, it is not a good thing. There are ghosts in it, and some people lose their fortunes gambling.The boss guessed that he lost the bet and bit the hook. He always wanted to win back the lost money, so he focused on gambling and completely ignored the restaurant. There was no way for the proprietress to take over the management. When she took over, the business was already gone. Not as good as before.

I didn't think about what to do in Qingwatai. His family is a barbecue restaurant. If you want to develop in a barbecue restaurant, you can go directly to Yangchun. Much stronger here.I don't want to be a chef in a barbecue restaurant, but there is no good job now, and I can't stay at home all the time and don't work. Who will pay if I don't work?

I've already come to work, so I can't just sit around and have nothing to do every day, stir-fry when the food comes, and idle when there is no food, that's not very interesting.It’s okay to be busy and tired when working in a restaurant. I’m afraid that if you’re not busy or tired, you won’t have customers for a day. That’s the most uncomfortable thing.

The restaurant is not busy and does not make money, and loses money every day. How can it be funded by then?The club is not busy, and in the end it is like this, and the salary cannot be paid.

When adjusting the menu, Zhang Li said: "Our restaurant mainly focuses on barbecue, and we still focus on barbecue. I think the main reason is that our barbecue is not very tasty."

The proprietress said: "Yes, I know it's not as good as it used to be, but it's hard to find a good meat feeder now." Then she asked me: "Master Tan, do you know a meat feeder?"

I said, "I know two of them. The main ones are on duty now, and the other ones have been working there for several years, and the bosses won't let them go."

The proprietress said: "The meat feeder was very good when my house opened, but he left and won't come back."

I said: "Actually, our sister Li can also feed meat, just adjust it. Leave it to me. I will tell Sister Li to teach her."

Zhang Li said: "Look, I think Master Tan will definitely feed meat and know how to make it."

I said: "I may not be able to fix it. I will try to fix it first and see how the guests eat. If it is good, it is a success. If it doesn't work, I will follow Sister Li's order."

At Cheong Wa Dae, the first thing I adjusted was barbecue.

When I was at the Rose Hotel, I learned how to feed meat with sisters Jin and Cui, and I also did it myself.After arriving in Yangchun, I also learned a lot from Yangchun's meat feeder, so it's not a problem to adjust the barbecue at Qingwatai.First of all, I changed the beef ridge into a beef three-fork. After I bought it, I was in charge of peeling the tendons and skin, and Sister Li was in charge of cutting. After cutting, I fed the meat and she followed suit. I explained the main technical points to Sister Li in detail until she understood. .Sister Li is very smart, she can learn everything quickly, and she can do it by herself in less than three days.A woman is careful, and she also knows that what I teach her is a craft, and she is very serious in what she learns and does.

Feed the meat and store it in the freezer.The fed beef cannot be used immediately. It must be kept in the freezer for more than eight hours, so that the meat will be thoroughly flavored. At the same time, the beef can be deacidified under low-temperature refrigeration, and the meat fibers will become soft without breaking. The beef tastes very tender after roasting, and has a strong texture.

After the beef is processed, the dipping sauce for the barbecue is also upgraded and improved, and it becomes the same dipping sauce as Yangchun.It was a bit difficult to teach Sister Li to make dry ingredients. At the beginning, Sister Li could not master the heat when frying sesame and cumin. After frying twice, Sister Li felt embarrassed and spent money to buy it in the market. I bought three catties of sesame seeds and three catties of cumin and came back to practice. I admire Sister Li very much for this, and she will be able to do everything in the future.

Then I changed a few dishes, canceled the slow-selling vegetables, and added the side dishes.Then I taught Sister Li one by one, and it was not over until I passed the dishes she mixed.

For the stir-fry section, only ten small stir-fries that sold well were kept, and the rest were all cut off, and three Korean-style small stir-fries that sold well in Yangchun back then were added.These thirteen small stir-fried dishes are enough, and the guests who come to eat still come for the barbecue. If they want to eat stir-fried vegetables, they will not come to the barbecue shop.

It took three days to adjust all the barbecue and stir-fry.

During this period, I talked to the proprietress about the clothes of the waiters in front, and asked the proprietress to spend money to buy two sets of Korean national costumes for the waiters to wear, so that the guests would feel like a barbecue restaurant, and they would look good and comfortable.The proprietress agreed, and bought back two sets of Korean costumes, and Zhang Li refused to wear them when she was ready to wear them for the waiter, saying that they were awkward to wear.Later, I promised her that I could do something for her before she agreed to wear it.

After Zhang Li and another waiter put on the Korean ethnic costumes, the atmosphere in the shop was different immediately, it felt a bit like a barbecue restaurant.

Front and kitchen are ready for brand new sale.I am very confident in myself, because Yangchun operates in this way, and if it can be done in Yangchun, it should be able to do it here.

Everything needs to be tried, and no one knows what it is without trying.

Now that the barbecue, dry seasoning, mixed vegetables, and stir-fried vegetables have been adjusted, I feel that the quality is much higher than before, and the guests will feel good after eating it, and they can eat the guests.If the first step is successful, then the second step is to adjust the cold noodles and serve smoked pickles, which is what I planned.

The number of customers did not increase in the first few days, but judging from the reaction of the customers after eating, they should be very satisfied.Difficulty for guests is a good start, proving that hard work is not in vain.

During dinner at night, the proprietress said: "Master Tan, the guests from Taiwan No. [-] are the main way of our family today. They always come to eat in the past. Recently, our family is not doing well and they don't come here very often. Today they told me after eating, our family Now the barbecue has returned to the taste of when it opened before, and the emphasis is on our dry seasoning, which is very delicious, the same as the one eaten at Yangchun's on Taishan Road in the city."

I want to say that Yangchun’s dry seasoning is made by me. I didn’t say it, it’s useless, it’s still useful. The main thing is to see if the business can improve. If the business is good, you can say whatever you want. If the business is not good, you can say nothing.

I said to the proprietress: "Sister-in-law, the business doesn't start all at once. An old store like ours used to do well. Once it declines, it will be more difficult to start up again than reopening. I will try my best. Let's see for a month. "

The proprietress said: "Yes, I know, if we want to be the same as before, if we can't achieve it all at once, we have eaten away the main road this year, and it will not take a day or two to eat them back, but it will take three days." , Four months, don’t worry, let’s do it slowly, grasp the quality, improve it a little bit, and make sure it will still be popular.”

I said, "I dare not say whether it is hot or not, it will definitely be better than it is now."

The proprietress said: "It's better than now, let's not worry." Then she said seriously: "This is because you are here. I have some confidence after seeing you busy these days. If you don't come, I will just make do with it. If it’s not enough at the end of the year, you can cash it out, so don’t worry about it.”

I said: "Sister-in-law, don't put the treasure on me. To be honest, I am a Chinese chef. I am willing to work in a Chinese restaurant instead of a barbecue restaurant like ours. I can't cook a few dishes a day. It takes a long time. I guess I won’t even know how to fry vegetables by then. If there is a suitable place to cook vegetables, I’ll go out and cook vegetables, and then just don’t mention me.”

The proprietress said: "I know this, it's okay, you should go away when the time comes, sister-in-law will not blame you."

At this time, Zhang Li said: "Master Tan, in fact, you can do it everywhere. I don't think a chef can develop if he cooks Chinese food. It's the same when he cooks Korean food, hot pot, Western food, and Japanese food. Just do it."

I said, "You're right, it's just that I learned Chinese food, so I can't change it to Korean food."

Zhang Li said: "I think you cook Korean food very well. The average Korean food chef may not be as good as you."

I said, "You're praising me. I'm just trying to beat others with my little stuff. Their Korean food is so good. We're just scratching the surface."

Zhang Li said: "Master Tan, you are too modest. I don't know anything else. I have also worked in a restaurant for a long time. Few chefs know how to feed meat. Like you, you can not only feed meat, but also dry seasoning." , Mixed vegetables, I have never seen it before, you are the first one, I admire it."

I smiled and said, "There are plenty of chefs who know how to stir-fry vegetables, mix fresh vegetables, and cut and feed meat. You haven't seen them before. They're much better than me."

Start remaking the cold noodle soup.

To make a good bowl of cold noodle soup, it is not enough to cancel the sodium cyclamate and replace it with white sugar, but also to have a good beef broth for the cold noodle soup.Everyone who eats cold noodles should know that there are two slices of sauced beef on top of each bowl of cold noodles. In fact, the sauce comes out when making beef soup. The beef soup is used to make cold noodle soup, and the sauced beef goes to the cold noodles.

There is a difference between the sauced beef of the Xian nationality and the sauced beef of Chinese food.The Xian nationality adds Korean chili powder and chili sauce when seasoning the sauced beef soup. The sauced beef in Chinese food does not add these. It is first fried with sugar, then basic seasoning, and then add the medicine package.The old soup is prepared differently, and the taste of the beef from the sauce is also different. For the same reason, the taste of cold noodle soup made from different old beef soups is also different.

If you want to improve the cold noodle soup, you must first adjust a bucket of fresh beef soup.

When I was mixing the old beef soup, I called Miss Zhang, who was cooking the cold noodles, to me. I was making the soup, and she was watching from the side, teaching her while making the soup.

After the beef soup was prepared, I started to teach Sister Zhang how to make the cold noodle soup, and told her the ratio of beef soup to water, how much sugar, vinegar, salt, etc., after making it, put green onion, ginger and celery in it, and put it in the refrigerator Store in cold storage to ensure that the cold noodle soup achieves a cool and refreshing effect, so that it is refreshing to eat cold noodles.It is already May, the weather is getting hotter, and more and more people will eat cold noodles. At this time, if you adjust the cold noodles, you will definitely be able to have a good time and attract many repeat customers.

On the day when the cold noodle soup was prepared, I ate cold noodles for work lunch at noon. I asked everyone to taste it first, and then I decided to eat it myself.

I don’t eat cold noodles. It is estimated that I have eaten less than ten bowls of cold noodles so far. I am annoyed by the sweet and sour taste. I always feel that eating noodles should be deep-fried with sauce or marinated. The right way, like cold noodles, the whole taste is unpalatable.

Chefs are like this. There are many things that they don’t eat but they have to cook. Not only do they have to be done, but they have to be done well, because that’s what chefs do.

The cold noodle soup I made is very authentic, and everyone said it was very good after eating it.Now that it is agreed, it is a success. The improvement of cold noodles is completed, and the rest is sales at the front desk, depending on the feedback of customers.

(End of this chapter)