The story of a cook

Chapter 445 Serving Two Sichuan Dishes

One month after I came to the old store, I met Lao Chen.

Old Chen looks very similar to Chen Gang, he deserves to be two brothers.He is taller than Chen Gang, 1.8 meters three or eight four, very handsome, a middle-aged handsome man.

He told me that he knew I was coming, and he had planned to come to see me a long time ago. He had been busy adjusting the dishes and didn't have time. It happened that his wife was sick again when he had time, so he came home to see his wife.

"What's wrong with my daughter-in-law? Did you go to the hospital?" I asked.

"It's nothing serious, it's just appendicitis, I went to the hospital and had it cut," he said.

I asked, "How many days longer have you stayed at home?"

He said: "It's not a major operation. My old mother-in-law is taking care of me at home, and I have to go to work to earn money." After talking, he laughed.

"Is Chen Gang at work now?" I asked.

"No, the entire snack department at home has just started to be organized. It hasn't opened yet when I come back. It is estimated that it will open in two days." He said.

"Years ago he said he wanted to do it himself, it's really neat."

"I don't think his snack bar can make money. Now there are snack bars all over the street in Fuxin, and they can't make much money. It's better to go out and do it for others. You don't have to worry about it and pay for it every month."

"You can earn money even after you're done. In our line of work, you have to do it yourself sooner or later. No one can work for a lifetime."

"That's true."

I chatted with him for a while, and he said that his back hurts in the past few days, so he went back to get a massage first, and waited for some time to go out and sit together someday.I said yes, I have time that day.

After Lao Chen left, Lao Zhao said to me: "Old Tan, why do you still know him? What kind of person, this person is not very good."

I smiled and said nothing.

Lao Zhao shook his head habitually, and said in his AH Mandarin: "Stir-fried vegetables are nothing, living by women is no man, look down on such a person, if I die, forget it."

I asked, "Why do you still hate this?"

"Can you not hate it? Embarrass our chef." After he finished speaking, he slapped himself on the face with his hand.

In the past month, many people have heard that Lao Chen is not very good, but after all, I introduced him here. If someone else said something that I didn't say, just listen to it as a joke and laugh it off.

Recently, Lao Zhao has been okay with me.Later I learned that the old man called Lao Zhao over after tasting my dishes that day, told Lao Zhao that my dishes were good, and the food stalls were also well placed, and asked him to let me take charge of the food stalls.At the same time, he said that the quality of the dishes in the old store has declined recently, which is not as good as before, and asked him to improve the quality of the dishes.He told the old man that the decline in the quality of the dishes was due to the fact that the chefs were not good at cooking. The old chefs had left and the new chefs were not so good at cooking.When the old man heard this, he became angry, and the two of them exchanged words, asking the old man to teach him a lesson for a long time.This led to the regular meeting incident that morning.

The six dishes I served all sold very well. I originally planned to serve these six dishes, and I didn’t plan to serve any new dishes.Lao Zhao said to serve two more dishes, cut off two dishes of Master Ma's dishes, and gave two dishes of my dishes to Master Ma.The dishes served by Master Ma are not good, and the sales are slow. At the same time, his cooking skills are mediocre. What Lao Zhao means is not to ask him to serve new dishes, but to cook my dishes directly.I said that's fine, you arrange it.

There is not one Sichuan dish on the food stall of the old store, so I plan to try two Sichuan dishes.

I asked Master Du: "Old Du, has our family served Sichuan cuisine before?"

Master Du said: "I have never tried it, and our family has never hired a Sichuan cuisine cook, and we Northeast cuisine cooks don't know how to cook Sichuan cuisine."

I asked: "Do you think the two Sichuan dishes in our family can sell well?"

"It's hard to say. I've been in Binhai for five years, and I know that people in Binhai don't like spicy food. I didn't read the notes on the menu that said no spicy food." He said.

I said, "I'm going to try two Sichuan dishes."

"Then buy two, keep it if it sells well, withdraw it if it doesn't sell well, and replace it with another, it won't delay the matter." He said.

I said: "It's a lot of trouble to go to Sichuan cuisine. You have to boil old oil and red oil, you have to stir-fry spicy ingredients, and you have to mix the sauce. The whole cost is quite high. If it sells well, it's fine. waste."

He said: "You have to buy the troublesome ones, not the simple ones."

I said, "Even if it's simple, it needs to be boiled and fried. Sichuan cuisine is the same as our Northeast cuisine. Our Northeast cuisine also needs to be boiled and fried in red oil."

"I've never cooked Sichuan cuisine. You can cook two dishes, boiled old oil and spicy ingredients, and I'll learn too," he said.

I joked: "If you want to learn how to walk, you have to pay the tuition fee. You will know if you have a good meal."

"Don't talk about one drink, three drinks are fine." He was very straightforward.

After some consideration, I decided to try two Sichuan dishes. I think they can be sold. They say that Binhai people don’t eat spicy food, so it’s not well done. If it’s delicious, I don’t believe it won’t sell.

There is no need to study new dishes for Sichuan cuisine, just two traditional Sichuan dishes.The common people love it, and the click-through rate can be higher.

Initially designated as "Mao Xue Wang" and "Boiled Beef".

In no hurry to get the raw materials, first put in the old oil and spicy seasonings to make preparations. At the same time, I handed over the two dishes of "Hometown Tofu" and "Northeast New Year's Cuisine" to Master Ma, and took him for two days. Tell him the essentials and key points, don't do it out of shape.Master Ma is very affordable, and he has no objection to Lao Zhao cutting off his two dishes. He said that it is a good thing not to ask him to serve the dishes, but it is too laborious to make the dishes, so it is better to make ready-made ones.As long as you don't get laid off, it's fine. It's not easy to come out. The family still needs money, so I have to work for a year to earn some money before going back.

His mentality is very good, and almost all men in their 30s who start a family and start a business have this mentality.

Everyone once had a time when they were flourishing and youthful, but in the end they were dampened by trivial matters and necessities.

It took one day to boil the old oil and red oil for Sichuan cuisine, and three hours after get off work at night to fry the spicy ingredients.Bao Peng didn’t leave when he was frying the spicy ingredients, and he followed me. At first, I was the one who worked on the stove, but later I saw that he was eager to try it, so I asked him to fry it on the stove.

After the basic preparations are done, the raw materials will be opened for trial sale.

After the raw materials of Maoxuewang came in, I checked them, and they were qualified, but the beef for making boiled beef was not very good.It stands to reason that the beef loin can also be marinated to achieve the effect, but you have to add food powder and meat tenderizer powder, otherwise the tenderness will not be achieved.I don't like to use food powder and meat tenderizer, and I am disgusted with this food additive.At that time, many kitchens were using food powder and tender meat powder. Lao Zhao Youdao used the outer loin of beef for his "flavored beef", and added food powder and tender meat powder when marinating. I did it a few times and tasted a piece of beef when making it. , the entrance is very tender, but the beef taste is very light, and you can't taste the taste of beef.This dish is popular mainly because cumin powder is added when making it. It has the taste of cumin, and everyone loves it.

I told Lao Zhao that the beef raw materials were poorly purchased, and the sirloin from the three-chambered beef that I wanted could not be used. I would make flavored beef for him, and I would reopen it tomorrow.

Lao Zhao said: "Maybe the purchaser doesn't know what Niu Sancha is. Our family has never bought Niu Sancha. When the purchaser comes to pick up the menu at night, you can tell the purchaser."

I said: "Okay, I will tell the purchaser when the time comes."

Niu Sancha didn't come back, so he went to Maoxuewang first.

When setting up the stalls, Bao Peng said: "Master, there are too many raw materials for Maoxuewang, nine kinds, how to put them?"

Seeing him in trouble, he smiled, and said to him: "It's easy to show, bring it here and the master will set it up for you, you can watch it first."

He brought the raw materials and tableware, and I set one up for him, and sealed it with plastic wrap for him to see. After he saw it, he said, "It's so beautiful, I will set it up master."

I said, "Remember, the more ingredients you have, the easier it is to display, and the food stand looks good, isn't it?"

"Yes, at first I thought how to arrange all these raw materials. I was quite worried, but it is too simple for you to arrange." After finishing speaking, he was about to take out the prepared Maoxuewang, as if he had thought of something, he turned to ask me : "Master, don't withdraw this stall at noon, put it until the evening, I think it will be fine until the evening."

I pulled my smiling face and stared at him, and said to him, "What's wrong? Don't you think it's troublesome?"

Seeing me staring, he hurriedly said, "Withdraw, withdraw, no trouble, no trouble."

I stipulated that he would start withdrawing the dishes from the food stalls at lunchtime every day when the fifth portion was sold, and decompose the raw materials for the withdrawn vegetable stalls and make them directly, so as not to form a backlog of raw materials and prevent waste of raw materials.Then the stalls are re-set before dinner, so that the raw materials are kept fresh, and the dishes are also fresh.This was the rule in Huofenghuang, and all cutting boards have formed a habit.After coming to the old store, the chopping boards of the old store will not be withdrawn at noon, and the vegetable stalls will be placed in the display cabinet until the evening market closes.At this time, some dishes are sold out, and all the raw materials are produced, so there is no backlog and waste. Some dishes are not sold out. After the chopping board withdraws the food stalls, it is directly put into the fresh-keeping operation table for storage, and it is taken out when the stalls are set up the next day. , Change the plastic wrap and continue.

At this time, the raw materials are not bad, but they are definitely not fresh.It is impossible for customers to eat anything with such raw materials, but it will definitely not be delicious.In order to put an end to this situation, when Huofenghuang first set up its stalls, it was stipulated that the stalls must be withdrawn at noon every day, and when the third portion of the evening market dishes were sold, the vegetable stalls began to be withdrawn, and the raw materials for the stalls were produced, so that it would not be difficult. will cause any waste.

After Bao Peng came, he saw that the other chopping boards were not withdrawn at noon, and the chef Lao Zhao and the masters did not say anything. He also wanted to be lazy and asked me if he could not withdraw at noon. I asked him with a smile. See which master's back chopping block is not withdrawn?If you think that master is good, you go to serve that master, but if you serve me, you have to cancel the file.

He looked at me and giggled, and then said, "Master, I will withdraw, and I will serve you some dishes."

"Let me tell you Bao Peng, listen to the master, and develop a good habit wherever you work. If they don't cancel the file, it's theirs. We must cancel the file. You know why I don't tell you." I said.

He nodded, and then asked me: "Master, I think our dishes are selling well, or should we withdraw after selling for the third time?"

I asked him: "How many copies did you say you sold? You have the final say, and you decide."

"I think it's fine to sell the fifth copy and then withdraw the file." He said.

"Okay, I'll listen to you, sell until the fifth withdrawal." Then he warned: "This is up to you to decide, you have to do a good job of preparation, and don't sell enough or have a backlog."

"Don't worry, master, it won't happen like that."

So the two of us happily reached an agreement, and when the fifth serving of each dish was sold, we began to withdraw.The raw materials are sold out almost every day, and the dishes that sell well, such as "Hometown Tofu", "Northeast New Year's Vegetables" and "Dry Pot Small Crispy Bones", are still ordered by customers after they are withdrawn. They are all repeat customers. They have eaten it before and found it delicious. , After coming, even if there is no food stall, order it.

After the Maoxuewang was put out, I told Bao Peng to cut and prepare the Maoxuewang ingredients in advance, because there are many kinds of Maoxuewang raw materials, and it is troublesome to prepare them now. vegetable.

After cutting the raw materials, he began to prepare according to the amount of ingredients for each dish. He prepared eight servings in advance, and put each serving in a fresh-keeping bag and put it in the fresh-keeping cabinet. Just one copy, easy and hassle-free.

He once asked me how well I can make a cutting board to be qualified. I said that when I make a cutting board, I don’t need to use a knife when the food is served.After listening to me, he did the preparatory work very well. When helping him with the preparatory work, he also told him how to do the preparatory work, how to classify and store the raw materials, so he came to the old shop and worked within three days. It is impressive, because he is the only one who stands up on the cutting board when he is at the mouth of the meal, and he is not busy when serving dishes, and he can also help the table to beat the lotus. Sometimes other cutting boards can also help when they are busy. Side dishes, indirectly learned a lot of dishes from other masters.

Ask him to bring me the base material of Maoxuewang, soybean sprouts, and boil eight portions in advance.Then stir-fry a bucket of Maoxuewang soup in advance, and put it under the table behind him. In this way, when Maoxuewang comes, add the bottom vegetable soybean sprouts with seasoning, heat and stir-fry them, put them in the bottom of the bowl, and then put the rest of the ingredients into the bowl. water, then heat the prepared soup, put the raw materials that have been splashed into the soup and eat it, pour the water into a bowl, and the last step is to pour the red oil. After pouring the red oil, it is served on the table.

Such a labor-intensive Maoxuewang has become a very simple dish, the production time is greatly reduced, and the taste and heat have not changed at all. It should be popular.

I am very confident in the Maoxuewang made by myself, because when frying the spicy ingredients, I added red peppers from the Northeast and some neutral spicy ingredients. It is suitable for the taste of Northeast people.

When pouring the red oil at the end, use Huang Feihong Spicy Crisp to make a spicy and slightly numbing spice and put it on top, put fresh minced garlic on top of the spice, and pour the hot red oil on it to fill the room with fragrance Appetite.

I don't believe that no one eats such a pot of Maoxuewang?

As long as someone orders it, I can feed him, we have the confidence!

(End of this chapter)