"Yes, yes, I'm so interested. I dream of working in your store!"
Chezi excitedly sent out a series of dynamic firework emoticons.
Just now I was thinking about changing jobs to work at Linji.
Unexpectedly, within five minutes, Boss Lin sent him a message.
This is simply the surprise of life.
"Boss, what time will I arrive tomorrow?"
He can't wait to start working on the new store now.
Lin Xu asked curiously:
"You're not going to deal with the matter of resignation?"
Chezai replied:
"There's nothing to deal with. I've just paid my salary and I don't have any social security or anything. I just need to send a WeChat message to the chef."
Is it so casual?
Lin Xu sent him a message:
"Then take your health certificate and report to the store tomorrow morning. That's it. I have to go to bed. I have to get up at four o'clock tomorrow morning to buy groceries."
Lin Xu put the phone aside.
Then turn off the lights and go to sleep.
And the other side.
After Che Zai got over his excitement.
Posted a new update under the topic of Linji Food:
"Brothers, from now on, I am a member of #林记吃#. Thank you, Boss Lin, for providing me with a job. I hope everyone will support my work and our Linji Food!!!"
Soon.
There are many replies below the news.
Everyone congratulates Che Zi for finding a satisfactory job.
I am also happy that Lin Xu has a helper.
The next morning.
Lin Xu bought the vegetables he needed at Uncle Shen's stall.
I went to the dried vegetable store and bought the chili noodles I needed.
Then I came to the stall where I bought meat yesterday.
"Hey, Boss Lin is here? Do you still want pork belly and big bones like yesterday?"
I showed up at the vegetable market on time for several days in a row.
The vendors inside all know Lin Xu.
Lin Xu picked some pork belly and bought some big bones for the shopkeeper to break open.
The chicken soup and pork bone stock made yesterday are still not used up.
He buys these big bones mainly for making soup.
The stew used to make tiger skin chicken feet cannot be mixed with water, otherwise the taste will be too bland.
You have to use pork bone stock.
The chicken feet made this way will be more fragrant.
The taste is also oilier.
Choose a good pork bone.
Lin Xu looked at the chubby meat stall owner and asked:
"Do you have chilled chicken feet here?"
"Yes, yes, there are all high, high, and low grades. What level does Boss Lin want?"
"Want the best."
"A box of these chicken feet costs twenty kilograms. How much does Boss Lin want?"
"Ten boxes!"
After buying everything.
The butcher stall owner drove diligently and helped Lin Xu deliver all the ingredients he bought to Lin Ji Food.
This kind of big customer who can buy twenty boxes of chicken feet at a time has to be fawned over.
Otherwise, one day I will switch to another company.
The loss would be too great.
Go back to the store.
Lin Xu put the ingredients into categories.
Then I brought a big iron basin.
Take half the basin of water.
Pour the purchased chicken feet in and soak them.
Although this kind of chilled chicken feet looks quite clean.
But it still needs soaking.
This not only soaks out the remaining blood and impurities in the chicken feet, but also relaxes the chicken skin, which is more conducive to creating a tiger skin look.
Lin Xu soaked five boxes of chicken feet in total.
There are about nine hundred roots.
Take advantage of soaking the chicken feet.
He set up a large pressure cooker.
Blanch the purchased pork bones with white wine.
Then put it into the pressure cooker and start cooking the pork bone stock used to make the brine.
Then soak the vegetables you will use in the morning.
Cut the pork belly into two halves.
Soak half in water.
Place the other half in the chilled shelf of the refrigerator.
Finish this.
He sat next to the big iron basin.
Start using scissors to cut the toenails of the soaked chicken feet.
When making dishes such as chicken feet.
Trim your toenails as much as possible.
This not only makes the taste better.
At the same time, it can also prevent the skin of the chicken feet from being scratched by toenails during the marinating process.
Before I got the skills.
Lin Xu can cut this pot of chicken feet for a day.
But with perfect cooking techniques.
Lin Xu cuts quickly and well.
He doesn't even have to look.
I just took out the chicken feet with my left hand.
I cut the chicken feet cleanly with just a few clicks of my right hand.
The whole process was completed in one go.
It's as smooth as a master who has been working as a master for decades.
Six thirty in the morning.
There are still about a hundred chicken feet left with uncut toenails.
The store door was pushed open.
Walked into a young man who looked less than twenty years old.
He is about 1.75 meters tall, with a dark and thin face, but he is very energetic and full of energy.
After seeing Lin Xu, he grinned, showing his white teeth:
"Boss, I'm the driver. I'm here to report. Here are my ID cards, health certificates and temporary residence permits."
The skill of speaking.
He took out a stack of documents from his pocket and handed them over.
Lin Xu straightened up, slapped his waist casually, then took the certificate handed over by the car guy and looked through it carefully.
The car boy’s name is Che Mingxin, he is 18 years old and comes from Qilu.
Two years ago, after he graduated from the chef crash course at his hometown's vocational high school, he was recommended by the school's employment office to work in a hotel in Beijing.
In that hotel.
He started as a handyman, worked as a side dish, cut meat, and became an apprentice until he became a chef two months ago.
But the salary has always stayed at the apprenticeship level last year.
There has been no sign of rising.
Coupled with the fact that the chef at that restaurant was always cheating on one another, I came up with the idea of changing jobs.
After Lin Xu learned about it, he returned the certificate to Che Zai:
"Have you had breakfast?"
Che Zai scratched his head in embarrassment:
"Not yet, I woke up and took the subway right away."
Lin Xu said:
"Wash your hands and work first, help me pack out these chicken feet, and then let's go drink the haggis soup from the time-honored restaurant on the street."
"Okay!"
Chezi thought the store didn't care about breakfast.
Who knew the boss would treat me to haggis soup?
I was so happy that I almost posted a post on the topic of Linji Food.
The two of them picked up the remaining chicken feet.
We walked to the street and drank a large bowl of haggis soup and two sesame seed cakes, then came back and continued working.
The car boy began to blanch the tomatoes and cut them into cubes.
Lin Xu took out the soaked chicken feet.
Boil water in a pot.
Add onion and ginger cooking wine and a large piece of maltose into the pot, and begin to blanch the chicken feet.
The purpose of adding maltose is to add color to the chicken feet, so that the fried chicken feet will be bright red in color and look better.
After blanching.
He put the chicken feet aside to control the water.
Then set up the oil pan.
Start oiling the chicken feet.
Frying is an essential step in making tiger skin chicken feet.
The gelatin on the chicken feet will form fine holes and bubbles after being fried at high temperatures.
After being soaked and rehydrated, these holes and bubbles will expand into various irregular folds, which look like tiger stripes.
That’s why it’s called tiger skin.
In Chinese food cooking.
Except chicken feet.
There are also tiger skin dishes such as tiger skin elbows and tiger skin braised pork.
In order to give the chicken feet a better tiger skin effect.
The fried chicken feet should be soaked in water with ice cubes as soon as possible.
In this way, the skin of the chicken feet expands more thoroughly.
The effect of tiger skin is also more outstanding.
After Lin Xu deep-fried all the chicken feet.
Then I brought over the pork bone soup that I had cooked in a pressure cooker.
Start preparing the soul of tiger skin chicken feet - brine.
This chapter has been completed!