Coquettish Rebirth

() To be honest, Jia Hongjian really didn't think about turning Chinese food into fast food.In the previous life, someone once said that Western food is easy to fast food, and why Chinese food is not suitable, Jia Hongjian thinks that this kind of remark is libelous!Because the so-called fast food of Western food is hardly seen in serious Western food!Not to mention serious Western food, even if a family eats at home in a serious manner, they seldom eat the dishes in the so-called fast food!

Hot dogs, sandwiches, etc. These are basically similar to Chinese Roujiamo. This stuff is something that many people eat casually when they don’t have time to eat in the morning or at noon!This thing itself is fast food!It is rarely seen on the western table!Just like no one in China would let the whole family eat Roujiamo after a serious meal at home, Westerners would eat sandwiches for dinner, which would give people a feeling that only bachelors who are too lazy to cook do it!

It is a common thing in fast food restaurants such as hamburgers, which occasionally appears on formal western tables, but this kind of serious hamburgers and hamburgers in fast food restaurants are basically two things!The hamburger on the formal western dining table is basically a kind of way that can be thought of as a kind of high-end ingredient deliberately made into a meat sandwich, similar to shredded pork with Beijing sauce, although it is also similar to the old capital chicken roll in kfc It's almost the same, but the grades are different, one can get a seat, and the other can't! ..

So from this point of view, things like ramen can be used as fast food for Chinese food, but other Chinese food such as donburi can be used as fast food.That's basically the same as letting KFC and McDonald's make steak into fast food!This is simply impossible!

However, Jia Hongjian was really interested in this fast food plan.Because he thought of Dongfang Dingbai, the brother brand of KFC in later generations. This Dongfang Dingbai has opened up a new trend, that is, making the Dongfang Dawning Rice Bowl into fast food.Although this is a bit similar to making steak nondescript in fast food, I have to say that this is a very interesting attempt.After the experiment in the early 21st century, KFC soon started selling rice bowls in chain stores in China, which is not seen anywhere else in the world!If Chinese travel to the United States, they want to eat KFC pork chop rice or something in KFC in the United States.That's totally impossible!Only in the country of China.KFC is localized to this extent, and only China has this kind of attempt to combine Western-style fast food processes with local local food. In other countries, there is no sushi in KFC in Japan, but in KFC in South Korea There is no bibimbap for sale!

Such a stuff that only China has.It's an interesting toy in itself.At least from Jia Hongjian's point of view.If you look at it from behind.This is probably because the market position of foreign fast food in China is different from that in other countries.In other countries, this kind of foreign fast food is basically something that fools children and poor people into eating, especially to attract children.That's why KFC has a grandpa colonel as a mascot, and McDonald's has an Uncle McDonald's clown as a mascot.These things still existed when these two companies first entered China, but after entering the 21st century, these two companies suddenly found that their foreign cheap fast food restaurant seemed to be a mid-range restaurant mainly for young people in China!So they immediately began to adapt to the market and localization, and immediately removed the dolls of Colonel Grandpa and Uncle McDonald's at the door, and each of them began to find young and popular stars to advertise themselves. Aiming at young people in their early 20s!

KFC and McDonald's can do this kind of thing, why can't Jia Hongjian and the others do it?Although what Jia Hongjian wants to do now is a cheap restaurant, it doesn't mean that this company can't be a mid-range restaurant in the future!You need to know that Ajisen Ramen, a mid-range restaurant that will cost tens of dollars a bowl of noodles in the future, is actually a Chinese-owned restaurant. Although Japan has this ramen brand, it is relatively famous in Hokkaido, not even in the whole of Japan. , As a result, there is a Chinese who bought the right to use their brand, and then made a huge restaurant chain enterprise in China, which is also very profitable!Instead of giving this kind of opportunity to those strange "foreign" companies that sell dog meat under the guise of sheep, it's better for him, Jia Hongjian, to make one for himself, isn't it?

But this kind of thing can be put aside for a while. What Jia Hongjian has to do now is to analyze with Chef Zhang how to streamline these dishes, and try to make them like Shacheng snacks, and the taste of each family is similar!At this time, I heard Jia Hongjian say, "We can also learn from McDonald's and KFC, such as controlling raw materials. The raw materials we send to these laid-off workers are semi-finished products, such as marinated tenderloin with secret recipes." Ah, what. Then the related seasonings can also be made into bags, but it doesn’t need to be a bag for each meal, you can get more, such as a bag per catty. Then when they make it, they only need to heat the oil according to the process What temperature has it reached, and then put the meat dipped in fried sauce, how long it takes to fry, and then take it out..."

But as soon as Jia Hongjian said this, he heard Chef Zhang ask, "But how can we determine how hot the oil is? We professional chefs often rely on years of accumulated experience, even In order to make the cooking taste the same every time we cook, we have worked hard. Few of the chefs in the small restaurants outside can make the same taste and the same cooking time ten times in a row. Yes, let the laid-off workers who are basically laymen do it. Is it really possible? Or is it necessary to install a thermometer in their pot to measure the oil temperature? Or is it necessary to put a scale on their gas stove? But if it is liquefied In terms of gas, the quality of gas is different, and the heat is also different, even if there is a scale on the gas stove, it is not good?"

I have to say that this chef is really experienced, and the questions raised here hit the key details one by one!But such a smart person as Jia Hongjian, what can he do? "It can be solved... At least we can solve the problem of gas, and that is to use an induction cooker!" Yes, Jia Hongjian thought of the induction cooker.The induction cooker was invented by the Germans in the early years. Anyway, it uses magnetic force to cut the pot continuously through the panel to make the pot heat.This induction cooker can control the temperature roughly and accurately. If it is 120 degrees, it will be 120 degrees, and if it is 160 degrees, it will be 160 degrees.But the only problem with this induction cooker is that it heats up too fast. Sometimes some dishes made with the induction cooker are not as delicious as the gas cooker!

"Induction cooker? Is this okay?" Chef Zhang is not new to the world, he also knows the existence of induction cooker.Although I haven't used it, but think about it, how long the frying and cooking takes is up to the state-owned enterprise employees themselves, and many state-owned enterprise employees make up all kinds of work when they work.That’s what he heard. There is a certain state-owned factory here in the capital that imported tens of millions of foreign production lines a few years ago. As a result, the workers here don’t follow their procedures at all, and they don’t even understand it. Yes, it started to work.So the cao was half done, and the assembly line alarmed.In order to prevent the police from being reported, they asked someone to dismantle the monitoring and alarm thing, and then began to use imported equipment savagely like a savage construction.If it is broken, it will cost hundreds of dollars a day to hire foreign experts to help repair it... With this kind of sense of responsibility, let them take out the dishes every few seconds, will they be really obedient?Anyway, in Chef Zhang's opinion, this kind of madness, if it doesn't overcook the dishes, it dares to serve the food to the guests.If this is done in a state-owned enterprise, it’s okay to do business for your own family, and you’re so careless, isn’t that just death?

But seeing Jia Hongjian's self-confidence, Chef Zhang didn't say much. Anyway, he started discussing with Jia Hongjian how to standardize and streamline every step.For example, to what extent is a dish? This is a finished product that the future head office can make. How can the steps left to the terminal laid-off workers be simplified as much as possible, and how can they consume as little time as possible.

This set of procedures needs to be separated, but it will take a lot of time. After all, it is impossible to think of it for the first time, so it can be implemented in an all-round way. It is better for the chef to try it himself, or even find some chefs at home. People come and try to see if they can do it.Then, based on the feedback from this attempt, make modifications and so on.Waiting for a set to be finished, it will be a week later!

With so many ten or twenty rice bowls, some soups, stews, and step-by-step recipes of twenty kinds of small stir-fries, as well as instructions, Jia Hongjian came to Zhonghai and Nanhai, and brought these things to the Boss Zhu is watching.When Boss Zhu saw these things, he was quite happy!You must know that until now, the entire operation for the reemployment of laid-off workers has basically been smoothest on Jia Hongjian's side!What education department and business administration department are still slowly thinking about how to submit a plan!

Looking at the step-by-step method Jia Hongjian handed over, Boss Zhu was quite relieved, thinking that Jia Hongjian was the one who could make him feel at ease.Just thinking about it here, Boss Zhu suddenly thought of something, and he asked Jia Hongjian directly, "Little Hongjian, can you really make the laid-off workers cook delicious meals with such a thing?" ?”

"Yes, if you don't believe me, let's find someone who doesn't cook often and try it out. As long as we follow our procedure, it will be fine!" Jia Hongjian said confidently! (To be continued.)