In the kitchen.
After the hand-shredded cabbage was ready and placed on the workbench, two cameramen came over and started taking close-ups.
"It smells so good."
"The boss's skills are really good."
The cabbage on the plate is light green in color, with a shiny surface, and a little bit of steamed fish soy sauce and brown soup hanging on the edge, which looks very tempting.
After taking the close-up, it’s time to shoot the tasting session.
In order to achieve better results, Lin Xu went to the large kitchen next door to serve some rice.
He sat in front of the kitchen workbench and said to the camera in front of him:
"Last time I saw that everyone said that Dundun hasn't been here to try it for a long time. It's not that he doesn't want to eat it. It's that the dishes he made recently are too vegetarian. The little guy doesn't like it. Even if he is brought over, he will jump right away.
Open."
He had a sad expression on his face, just like a parent whose child has entered a rebellious period, with a look of helplessness on his face, which made Geng Lele and Dou Wenjing peeping at the door happy.
If you don’t want your son to work, why don’t you work? Why don’t you think people don’t know you are a cat slave?
A few days ago, a pet products merchant came to Chen Yan and wanted Dundun to bring the goods, and the price was not low.
This was supposed to be a win-win situation, but Lin Xu rejected it outright.
He only hopes that Dundun will grow up happily, but he cannot imitate those pet bloggers, posing and tossing their cats over and over again for clicks.
He speaks like a kid, but his heart is full of business.
Sitting in front of the camera with rice in his hands, Lin Xu picked up a piece of cabbage and tasted it:
"Well, it's delicious and crispy. If you like spicy food, you can add more dried chili peppers. This dish should highlight the dry aroma of chili peppers. The numbing taste doesn't need to be too strong. Just add some embellishments."
He explained the key points of the dish while eating. When the rice in the bowl was finished, the filming came to an end.
As soon as he turned off the camera, Geng Lele ran in happily carrying a bowl of rice:
"Wow haha, it's better to come early than to come early. I caught up with the hand-shredded cabbage. Let me help you taste the saltiness, Brother Xu."
Lin Xu looked at this quirky little mushroom and smiled helplessly.
You don’t need to ask, you know, skipping class again.
I really hope that a Tathagata Buddha can control this girl. Otherwise, what will happen if she skips classes every day and turns into a problem girl?
He smiled and said:
"With so much rice, can you still eat it at noon?"
"I can't care less. You make it so delicious. I have to enjoy it quickly."
Geng Lele took the bowl and sat on the stool where Lin Xu sat, took a pair of clean kiwis from the side, then picked up a piece of cabbage and put it into his mouth.
After taking the salty and crispy cabbage into her mouth, this girl's eyes immediately overflowed with surprise:
"Wow, it's my first time to eat such delicious hand-shredded cabbage. It's worth skipping class this time!"
Lin Xu: "..."
If you don’t bring it upon yourself, it’s a yes.
He collected the cabbage stalks on the workbench and put them into a basket, preparing to take pictures of kimchi later.
Since I mentioned this in the video.
Then take advantage of the time now to take pictures of kimchi.
Anyway, the method of making quick pickles is simple and quick to learn. Even people with no cooking skills can learn it, or even those who have good hands.
Two photographers are also organizing cameras and lights.
Kimchi mainly operates on the workbench, so the camera mounted above the stove needs to be moved, and the fill light also needs to be relocated.
At this time, Geng Lele was still immersed in the deliciousness of cabbage.
She shouted at the door:
"Sister Doudou, come in quickly. These cabbages taste delicious... No, I have to take a photo and post it online for fun."
After saying this, the girl took out her mobile phone and took a close-up of the cabbage on the table, focusing on her big bowl of rice.
Well, this kind of meal must be accompanied by rice to make people more appetizing.
After taking the photo, Geng Lele posted the photo to the group and the topic of Linji Food.
"Try the hand-shredded cabbage made by Brother Xu. You should be able to taste it with such a bowl of rice, right?"
In the group, Shen Baobao, who was fishing in the workplace, immediately felt hungry when he saw it.
"@林兴, Xubao, I want to eat hand-shredded cabbage for lunch."
Chen Yan also immediately followed up:
"@林兴, brother-in-law, make more hand-shredded cabbage at noon. I'll help you apply for a big push on a short video platform to ensure that your attention will increase."
It’s actually not a good idea to put poison at this point, because everyone has just had breakfast and is not very hungry.
But as long as the photos are taken well, there is no problem in arousing the appetite of these boys and girls.
Led by Shen Jiayue and Chen Yan, others also expressed their desire to eat hand-shredded cabbage and strongly requested Lin Xu to cook more for lunch. Even Brother Qiang, who was in Xierqi, wanted to find an errand boy to come and purchase the food.
As for the topic of Linji Food, the comments under this post are even more crazy:
"Isn't that right, Sir? Did you release the poison so early?"
"In the past, poisoning was administered at eleven o'clock. Although it was uncomfortable, I endured it until lunch time. Now it has been adjusted directly to nine o'clock. How do you want me to spend the next few hours?"
"I thought it was the boss lady who put the poison, but I didn't expect it was the high priest."
"Should I say it, this hand-shredded cabbage is really tempting, and that big bowl of rice will probably keep me half full."
"Now that we have the hand-shredded cabbage, can we have a crystal vermicelli pot or minced meat vermicelli? This kind of rice killer is perfect for a gang!"
"Mi Mi: One killer is not enough, you actually want to form a group to kill me?"
"..."
When Geng Lele was happily reading the comments, he found that everyone was busy working, so he left the kitchen with a plate in one hand and rice in the other.
Well, although we can't help, let's try not to hold you back.
As soon as I came out of the kitchen, I saw Dou Wenjing talking on the phone with someone about business.
This beautiful general manager is wearing a white shirt, with the hem of the shirt tucked into a gray skirt. Under the skirt are two slender legs wrapped in high-end stockings.
From a visual point of view, Mr. Dou satisfies everyone’s fantasy of a beautiful boss.
But at this time, this beautiful female boss was holding an inappropriate steamed bun and staring directly at the plate in Geng Lele's hand.
While listening to the other party's words, he mouthed to Geng Lele and said:
"Save a little, don't finish it all!"
Xiaomo Gutou took one look at it, and immediately nodded heavily, and then made an "OK" gesture to Mr. Dou:
"Don't worry, I'll make sure you eat everything, not even the soup is left!"
When she came to the booth, she put down the plate and rice, then took a piece of cabbage into her mouth, and took the opportunity to take a mouthful of rice.
The salty and crispy cabbage paired with the medium-soft rice is a perfect match, so delicious!
While he was eating, Shu Yun just finished checking the hygiene in the private room on the third floor and came down.
I saw Geng Lele eating cabbage and wanted to try it.
She glanced at Mr. Dou who was on the phone and found the steamed bun in his hand, so she walked over on her high heels and took the steamed bun in her hand.
Breaking open the steamed bun, she put half of it back into Dou Wenjing's hands, then took the other half of the steamed bun and walked quickly to the booth. When she passed by the disinfection cabinet, she didn't forget to pull out a pair of kuaizi from it.
"Come on, Sister Yun, this dish is super delicious."
Shu Yun sat down and couldn't wait to pick up a piece of cabbage and put it into his mouth. An expression of surprise suddenly appeared on his face:
"Indeed, it's super delicious... Do you want some left over for Mr. Dou?"
"No, Sister Dou just told me not to waste it, eat it all, and I promised her."
"If she doesn't want to eat it, then don't waste it. After all, this is made by the boss himself, and others may not be able to eat it if they spend money."
In the kitchen.
Lin Xu arranged the cabbage stalks and went to the warehouse to bring half a basket of ingredients suitable for making kimchi.
There are white radish, yellow radish, carrot, Xinxinmei radish, lettuce, celery, green pepper, beauty pepper and other ingredients.
Yesterday I made fried pork chops with a little Worcestershire sauce, and today I started making quick kimchi with a little cabbage stalks.
In the past two days, I have been doing this kind of thing of making dumplings just for vinegar...
Lin Xudu muttered and placed the ingredients on the workbench.
I felt that the amount of cabbage stems was a bit small, so I went to the nearby kitchen and cut half a cabbage.
Quick kimchi does not pay attention to the ingredients. Basically, all roots and leaves with a harder texture can be made.
However, in order to make it taste more pleasing to the eye and look more beautiful, ingredients of a variety of colors are generally used to make it.
For example, radishes, white, yellow, red, plus green and red peppers, all colorful and colorful together, the appearance alone is very attractive.
In addition to these dishes, some ingredients are also used.
For example, bagged pickled peppers or wild sansho peppers, as well as ginger, garlic, coriander, etc., can make kimchi taste more delicious and attractive.
After all ingredients are prepared, wash the vegetables to be used.
Then start recording.
There are many names for quick kimchi. For example, in the Sichuan and Chongqing areas, it is habitually called diving kimchi, which means that you can eat it by piercing the kimchi.
Other places also have names such as quick kimchi, lazy kimchi, and simple kimchi.
The names are different, but the methods are similar. The ingredients are first soaked in salt and then soaked in special water. Basically, they can be eaten overnight, which is very convenient.
After the simple opening remarks, Lin Xu boiled a pot of water on the stove, put peppercorns, star anise and a few fragrant leaves into it, and simply boiled a peppercorn water.
Using pepper water to make quick pickles can make the pickles more flavorful.
You don’t need to boil the pepper water for too long, you can turn off the heat and let it cool in about five minutes.
When making kimchi with this kind of water, it must be completely cooled before use, otherwise the kimchi will become soft and lose its crisp texture.
After the peppercorns were boiled, Lin Xu began to process the ingredients.
All radishes are cut into small strips of uniform thickness, about 1.5 to 2 cm square and 5 to 6 cm long. This is not only convenient for pickling, but also more suitable for presentation.
Cut the celery into sections, tear the cabbage into pieces first, then stack them and cut them into slices.
Put all the ingredients into a basin after cutting them. Sprinkle half a spoon of salt into it. After spreading, start stirring the ingredients in the basin with your hands to make the salt evenly stick to the surface of the ingredients.
The water-killing effect of table salt is very obvious. As soon as you start stirring, water starts to seep out from the bottom of the basin.
After mixing evenly, set it aside and start killing the water.
Take advantage of this time to start preparing the ingredients for making kimchi.
A bowl of washed and drained spicy millet, cut vertically on both sides, slice the ginger, cut the garlic in half, and cut the coriander into small pieces.
"These ingredients are not necessary. You can make sweet and sour kimchi even if you don't add them. But if you add them, the flavor of the kimchi will be better, so I hope you don't be lazy when making it. After all, no one wants to eat it.
Imperfect kimchi bar?"
While Lin Xu was busy, he explained to the camera the necessity of putting ingredients.
After preparing these ingredients, it would still take a while for the ingredients to be dehydrated, so he waved to the photographer, paused the shooting, and then continued shooting after the dehydration was completed.
I washed my hands and walked out of the kitchen, and saw Geng Lele sitting in the booth rubbing his stomach, looking like he was full.
There was an empty bowl and an empty plate in front of her.
Apart from a few Sichuan peppercorns and dried chili peppers, there was not even a bit of vegetable soup on the plate, making it impossible to guess what kind of dish it was.
"It's just a portion of cabbage, how can it last like this?"
While Lin Xu was talking, Dou Wenjing finally finished the phone call.
She took the steamed bun and walked towards the booth on her high heels. While she was walking, Geng Lele spoke:
"Originally I was very happy that Sister Dou let me finish the meal, but then Sister Yun came to fight with me and almost left me with no food... Sister Doudou, look at how clean I eat, without wasting any of it."
Dou Wenjing:??????
"I'm telling you to leave some for me!"
Just making a phone call, half of the steamed bun in my hand was left, and the hand-shredded cabbage I was thinking about was completely eaten, and I couldn't even dip it into the vegetable soup...
What kind of miserable life is this?
Geng Lele: "!
”
Is that so?
Fortunately I didn’t understand!
Lin Xu looked at these two people dumbfounded:
"How about I fry another one? It's not a valuable thing. Is this what you two are doing?"
One was on the phone for ten or twenty minutes and still couldn't forget it, and the other continued to stuff it into his stomach after eating too much. Those who didn't know thought he hadn't eaten in eight lifetimes.
"It's delicious... Who asked you to make it taste so good..."
Dou Wenjing muttered, broke open half of the steamed bun in her hand, then opened the jar of chili oil on the table, scooped out some chili oil with a small spoon in the jar, and poured it into the gap in the steamed bun.
.
When it's about time, squeeze the bun and take a bite.
Hmm, smells good!
Although she didn't eat the shredded cabbage, she couldn't send the steamed buns back to the kitchen. She chewed the steamed buns, looked at Lin Xu and asked:
"Is the kimchi ready?"
"No, I have to kill the water."
"Then I have something to report to you. Brother Qiang's company is going to hold a Mid-Autumn Festival group dinner. At his request, the company boss is going to use the food in our store as a group meal."
Mid-Autumn Festival group meal?
This is a good thing.
I really like this kind of group meal business. It doesn’t involve much, but it makes a lot of money.
Moreover, the group meal reservations are all old customers and have dealt with them before, so the business is relatively easy to handle.
Dou Wenjing took a bite of the steamed bun and then said:
"But we don't have a dedicated banquet hall, and their company is relatively small, so we can't allow employees to gather together for dinner, so things are stuck here."
No venue?
In a place like Yanjing where land is at a premium, it is really not easy to find a relatively large venue.
Lin Xu asked:
"Then how are you going to solve it?"
"I want to rent the tutoring class upstairs next door and simply decorate it into a banquet hall with a small stage or something. The rent is not high anyway. Even if we entertain group dinner customers alone, we can still make money."
Lin Xu doesn't understand this, but the tutoring classes upstairs on both sides of Yingchun Street are indeed quite empty, and the landlords are basically renting them out at low prices.
It would be quite suitable to rent a banquet hall specifically to receive group meal customers.
He said to Dou Wenjing:
"Just watch it, Sister Jing, I believe in your vision."
Anyway, there are funds in the account now, and the store does lack a venue that can accommodate a dozen tables at the same time.
Why not take this opportunity to play around with it.
After hearing Lin Xu's words, Dou Wenjing stuffed the remaining steamed buns into her mouth:
"Then I will contact Zheng Xiaoguang to start the decoration. If we only do the most basic decoration, it can be put into use in a few days without delaying the Mid-Autumn Festival group meal."
After saying that, she stepped on her high heels and walked downstairs in a hurry.
Back in the small kitchen, the vegetables in the basin were almost drained of water, and there was already a lot of water on the bottom of the basin.
Although you need to kill the water when making kimchi, you should not overdo it, otherwise the vegetables will not taste crisp and become soft.
Use a slotted spoon to take out the ingredients in the basin, then add half a basin of cold boiled water, put these washed vegetables in and wash them twice.
The salt content in the ingredients is relatively high at this time, so it needs to be washed before being put into the jar, otherwise the kimchi will become pickles.
Starting from the cleaning step, the jar for making kimchi, as well as the ingredients and seasonings put into the jar, must not come into contact with raw water and grease, so as to prevent the kimchi from spoiling.
Put the vegetables washed with cold boiled water into the glass jar, and then add the prepared millet, spicy ginger, garlic and other ingredients.
Finally, pour in one tablespoon of white vinegar and three tablespoons of red Zhejiang vinegar.
The purpose of amplifying the red vinegar is to enhance the appearance, so that the pickled kimchi will show a bluish rouge color, which is more beautiful than using white vinegar.
Then add table salt and twice as much sugar as the table salt.
Quick kimchi has a sweet and sour taste and a crisp texture, so the amount of sugar should be appropriate.
After that, open a pack of wild pepper and pour the wild pepper and the soup into the jar.
The wild sansho pepper soup contains fermentation bacteria that kimchi likes. Adding it in can give kimchi an attractive flavor in a short time.
After putting it in, fill the jar with pepper water.
Then cover it with a lid, seal it with water and let it sit for marinating.
"Remember to come over tomorrow morning and take pictures of the opening and food tasting, so that the whole video will be complete."
Lin Xu moved the jar and placed it in the corner, explaining to the two photographers.
"Okay boss!"
"We came here early and won't delay the recording."
After the two photographers left, Lin Xu returned to the big kitchen and walked around. Everyone was busy performing their duties, and the entire kitchen was busy and not chaotic.
After watching, I was just about to go downstairs to the braised food department when Chezi suddenly came over and asked:
"Boss, you asked me to buy roasted bran, but I think it looks exactly like oily gluten. Why is it called roasted bran?"
Exactly the same?
Lin Xu smiled and said:
"Not the same, there is a clear difference between the two..."
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Lately, my head has been spinning every day, and the plot has been written and rewritten, so it has been a bit delayed. I will try my best to adjust it tomorrow and try to update it earlier. This chapter has 5,000 words. Please subscribe and vote monthly!
This chapter has been completed!