"Xubao, can you also make custard mooncakes?"
Shen Baobao's face was full of surprise. Xu Bao was really surprised today. He can even make custard-filled mooncakes. What else can he not do?
Tan Yajun was also a little surprised.
He originally thought that the Mid-Autumn Festival was approaching and the customer flow in the store was so heavy that the daily limited supply of snacks would be sold out at noon. At this time, even the five-nut mooncakes would be a big hit.
Unexpectedly, my niece-in-law did not plan to serve traditional mooncakes, but wanted to serve custard mooncakes.
If this is a new product in the store, won’t it sell out?
Thinking of this, the big auditor immediately ordered Yuan Fei:
"After dinner, go to the front desk to order fifty custard mooncakes."
There are more than thirty employees in the audit office, plus relatives and friends who need to move around, so it should be enough to prepare fifty copies.
Lin Xu smiled and said:
"The custard mooncake is not very difficult. You just need to make the fillings and dough. It's very simple."
As soon as he heard that it was very simple, the cook gene in Shen's heart was eager to try:
"Then can I do it too?"
"Yes, you can, but I don't recommend you learn it. If you get burned by the oven, I will feel bad."
Lin Xu took two sips of the egg drop soup and continued eating with the rice.
He was afraid that his baby would want to learn again, so he quickly changed the topic to salted fish and eggplant stew:
“It’s been a long time since I’ve had salted fish and eggplant stew. I didn’t expect it to taste so good. I’ll try using salted fish to make yuba stew, vermicelli stew, and thousand-page tofu stew.”
Sure enough, as soon as I mentioned this, the cook gene was instantly defeated by the foodie gene, and the foodie baby came online again:
"Wow, that sounds so tempting. Can you cook the same thing for me when you have time?"
"Okay, no problem."
Tan Yajun listened to the conversation between the two and said with a smile:
"When Xiaoxu is not busy, he can try steaming some pork belly with salted fish. It tastes delicious. I have eaten it once in Lingnan, but unfortunately I don't know how to make it. I don't know how it is made."
Steamed pork belly with salted fish?
Lin Xu said:
"Then I'll try it when I have time. I hope I can make the taste that Uncle Tan wants... How many days will you go to Yuzhou this time?"
"The Point Guard Is Here"
"Three or four days, the details are to be determined. I originally wanted to eat less here and go directly to Yuzhou's spicy butter hot pot after landing. Now it seems that I can only eat it tomorrow."
Yuzhou is a gourmet city, with all kinds of delicacies scattered throughout the streets and alleys.
Compared to Chengdu, where there are hundreds of dishes and flavors, the taste of Yuzhou cuisine is just like that of the people in Yuzhou, spicy and frank, numbing and refreshing, and fragrant and direct.
With just one bite, you can taste the fiery enthusiasm of Yuzhou people.
"For me, every business trip is a food trip. After work, I walk on the street, buy some local snacks, and eat while walking. It is so enjoyable."
Zheng Xiaoguang, who had just finished a bowl of rice, asked with admiration:
"Can you sneak out alone in Yuzhou?"
In that magical 5D city, even the navigation is blocked. It is so enviable that this expert can go out alone for a walk.
Tan Yajun said with a smile:
"It's possible, but I have to take a taxi back every time... The streets in Yuzhou are so confusing that I feel dizzy every time I go there."
These words resonated with everyone.
Almost everyone who travels to Yuzhou has the experience of getting lost.
Everyone was eating and chatting. While they were eating, Shu Yun came up from the stairs, holding an empty rice basin in his hand.
Seeing Lin Xu, the beautiful general manager immediately said:
"Boss, don't make salted fish and eggplant stew very often, let alone make it with hand-shredded cabbage. It takes up too much rice. The whole pot will be eaten clean, and everyone is not full yet.
I’m going to serve more.”
Lin Xu: "..."
Can girls nowadays eat so much?
No wonder they have to eat them separately. If they have to sit down and eat together, maybe the image of a goddess in one of the cooks' minds will be shattered.
He said to Che Zi, who was not far away and was telling the chef about his interview experience:
"Che, go to the kitchen and serve some rice to Mr. Shu."
After speaking, he said to Shu Yun:
"I ask everyone not to eat too much. If something goes wrong, don't let people laugh if the news spreads."
"The boss I know."
Before, I was worried that the waiter wouldn’t know how to introduce the dishes to the customers, but now it’s better. I can just say that I have eaten so much that it works better than any other adjective.
Lin Xu felt that not only should we do it in the future, but we should do it often so that everyone can enjoy it, so that this situation will not happen today.
Moreover, the cost of salted fish and eggplant stew is not high, so it is quite suitable as a staff meal.
Not long after, the driver came over with half a bowl of rice.
Before lunch, the No. 1 employee of Linji Food was still doubting whether the ingredients delivered today could make delicious food.
Now he has no doubts at all, and is even looking forward to those baked braised noodles.
"Boss, when are we going to make roasted braised bran?"
The salted fish and eggplant stew is so delicious, so the grilled braised braised pork must be delicious too, right?
Lin Xu didn't know how to answer this, because making baked braised bran depends on Cui Qingyuan's time. Whenever the customer comes to eat, the store will make it.
He looked at Shu Yun who was about to leave with rice in his hands. The beautiful general manager immediately said:
"Professor Cui said he would come over at around seven o'clock in the evening. You can just follow the arrangements for the specific production time. He doesn't mind waiting."
People tend to have a high tolerance for delicious food.
In order to be able to eat delicious food and endure queues, high temperatures, exposure to the sun, etc., when Lin Kee first opened, customers in the store not only helped clear the tables, but even quickly stuffed the dishes into the dishwasher
Clean.
Since it’s seven o’clock in the evening, there’s no rush.
However, the dried Xianggu and dried day lilies that need to be used must be soaked in advance to avoid being distracted when making them.
"Grilled bran? Does Xiaoxu know how to make this dish?"
Tan Yajun was a little surprised. He had eaten roasted bran several times in Shanghai. It was not very delicious, but it had its own characteristics, especially the sweet and salty sauce in the roasted bran. People who like it will love it.
Lin Xu said:
"Yesterday I received a few distinguished guests from Shanghai who wanted to eat Sixi Baked Gluten. I plan to try it today."
"It's a pity that I have to go to the airport soon, otherwise I must try the Sixi Baked Gluten you made to see if it tastes better than the one made by the Beijing Office."
Lin Xu didn't know this either. After all, what he was redeeming was only the Excellent-level practices, which were not as confident as the Perfect-level ones.
He smiled and said:
"When Uncle Tan comes back from Yuzhou, I will personally cook a Sixi roasted bran and let you help check it."
"Okay, then I'll come over as soon as I get off the plane."
At the end of lunch, everyone ate twice as much rice as usual.
Tan Yajun got into the Audi driven by Yuan Fei and headed to the airport.
Shen Baobao drove his lunch and returned to the audit office to continue working (crossed out).
"Brother Xu, I'm back to school. I'll come over to have dinner with you in the evening. I'm so exhausted that I have to study two sets of test papers to relieve my appetite."
On the second floor, Geng Lele said goodbye to Lin Xu while burping.
I ate a large bowl of rice at around nine o'clock. I just planned to eat a small bowl to taste the eggplant stew, but as soon as I started eating, I couldn't stop the car and ate two bowls of rice.
You have to take a walk, otherwise it will affect dinner.
Well, since Brother Xu is going to make some roasted bran tonight, I have to try it. After all, we are the granddaughter of a gourmet, so we have to help Brother Xu control the taste to prevent him from overturning.
Lin Xu didn’t understand what the relationship between writing test papers and digestion was.
But since this troubled girl plans to go back to school, he naturally supports it:
"Slow down on the road, do you want to bring some snacks back?"
"No, I have to save some room for dinner. I can't overeat anymore."
Geng Lele said goodbye to Dou Wenjing, who was sitting in the booth discussing decoration matters with Zheng Xiaoguang, and then went downstairs to prepare to go back.
The details of the decoration were basically settled. When Zheng Xiaoguang contacted the decoration company he was cooperating with, Dou Wenjing took her mobile phone and sent a photo of salted fish and eggplant stew in the [Tiantian Singles Team] group, and added Chen
Yan and Zeng Xiaoqi:
"The salted fish and eggplant stew I had for lunch today was super delicious and went well with the rice. There is still a little left. Come and eat it quickly. The boss said it will smell fishy when it gets cold."
In the group, Chen Yan posted a drooling emoticon and then said:
"I was just telling Director Zeng about today's lunch. Since there is salted fish and eggplant stew, let's go there now. Thank you, Mr. Dou, you are so generous."
Zeng Xiaoqi also expressed her gratitude:
"Wen Jing is a good family. If I were a man, I would pursue you shamelessly."
Dou Wenjing smiled and replied a message in the group:
"I'm not as good as you think. I just feel that Shu Yun and I are already full. What if you two are not full and lose weight compared to us? As good sisters, we have to slowly gain weight together!"
As soon as it was sent out, Zeng Xiaoqi broke the defense:
"I didn't expect you to be such Wenjing, so insidious!"
"Then you don't have to come to eat [picture][picture][picture][picture]"
Dou Wenjing sent a bunch of photos of salted fish and eggplant stew, which made Zeng Xiaoqi greedy and swallowed back her harsh words about not going to the restaurant to eat:
"Sinister people have small breasts, I hope you do too!"
"Sorry, I'm 32D~"
Zeng Xiaoqi:??????
Mr. Chen has a 34D, and Shu Yun has the same 36C as sister Zhiling. I didn’t expect that even the sinister Dou, who usually doesn’t show off, also has a 32D.
So...
It’s me who is flat-chested?
Fortunately, the boss lady is not in this group, otherwise I would cry to death?
After Lin Xu finished working in the kitchen, he came outside and said to Dou Wenjing, who was arguing with Zeng Xiaoqi in the group:
"Sister Jing, why don't we go upstairs and have a chat?"
"Okay, I'll listen to you."
The two of them came upstairs along the stairs and found an unoccupied private room. After the waiter poured the tea, Lin Xu said with a smile:
"Sister Jing has been in the company for more than a month and has developed the company from scratch to this. She also opened a chain of fried pancakes. Thank you for your hard work."
After speaking, he picked up the tea and toasted Dou Wenjing.
Dou Wenjing pushed up the rimless glasses on her nose, feeling very happy.
Being recognized by the boss showed that more than a month of hard work was not in vain, she said with a smile:
"You gave me the space to perform. If I had to restrain myself, I would definitely not be able to do it well."
Only by completely delegating power to Lin Xu can he flex his muscles. Without his full trust, he would not be able to reach this point.
After the two exchanged business blows, Lin Xu expressed his thoughts:
"I don't know what agreement you have with my father-in-law. Let's start with the fact that your ability is obvious to all and your grades are improving steadily, so I plan to increase your annual salary to 600,000, plus bonuses and dividends at the end of the year.
,Sister Jing, are you satisfied?"
If you want your horse to run, you have to feed it more grass.
This number seems to be a lot, but it is only the profit of Ziqiang Shengjian for two months. If we go back and open more stores, maybe the profit can reach this much in one month.
Dou Wenjing's eyes widened, she didn't expect that Lin Xu would give so much.
In her opinion, it would be good if it could be raised to 500,000.
Unexpectedly, this handsome boss is more generous than I imagined. They say that a scholar will die for a confidant. Although I am not that high-minded, I am really lucky to have a boss who treats me so well.
She said with some excitement:
"Thank you boss, I will definitely work hard in the future!"
Six hundred thousand, almost catching up with the income of the financial director of Shen Group.
And the most important thing is that having a catering company that is booming is left to me to take care of. This is a scenario that I would never even dream of.
After the two chatted for a while, they left the private room.
When they came downstairs, Chen Yan and Zeng Xiaoqi had already arrived. Che helped them heat up the remaining dishes, and they were eating at the moment.
Seeing the surprise on Sinister Dou's face, Zeng Xiaoqi pulled her and asked in a low voice:
"What are you so happy about? Tell me and listen."
Dou Wenjing didn't hide anything and told her about the salary increase.
This chapter is not over yet, please click on the next page to continue reading!
Chen Yan took a mouthful of rice and said with a smile:
"Brother-in-law is not a picky person. Keep up the good work and your salary will be higher in the future."
Although an annual salary of 600,000 sounds like a lot, when converted into a monthly salary, it is only 50,000, which is not as high as the salary of Brother Qiang, whose hair is thinning day by day.
In Chen Yan's view, this is just normal income.
But Zeng Xiaoqi’s eyes widened:
"Here I go, even if your cup size is bigger than mine, your income is so much higher than mine. It makes me want to quit my job and work for Boss Lin."
But considering that the company has the sinister Dou of 32D in charge, and the store is managed by Shu Yun, it seems that even if I resign, I won’t get any room to show my talents.
Oh, I’m so envious!
At three o'clock in the afternoon, Lin Xu finished his work and took some dried Xianggu and some day lilies from the warehouse.
During the cooking process of the Sixi Roasted Bran dish, in addition to the roasted bran, four other ingredients including dried Xianggu, day lily, black fungus and peanuts are also used.
The four ingredients are the so-called four joys.
Logically speaking, this dish should be called Sixi BBQ Bran, so that everyone will not wonder why there are five ingredients in Sixi BBQ Bran.
Wash the dried incense with warm water first, remove the dust on the surface, and then soak it.
The water used to soak the Xianggu should be more, because during the cooking process, the water soaked in Xianggu needs to be added to the dishes to make the dishes more aromatic and taste better.
After soaking the Xianggu, he picked up another basin and put the day lily in.
Daylily is an ingredient that is available in many areas of the country and is taken from the flowers of Forgetwort.
Forgetwort is a very interesting plant. It is poisonous and cannot be eaten when it is in bloom. But when picked and made into dried products, it is no longer toxic and can be eaten with confidence.
High-end daylilies are flower bones that have not yet bloomed, and they taste like meat.
After soaking the day lilies, Lin Xu clicked on the special item bar in the points mall. It would be refreshed in a dozen hours. Calculating the time, it happened to be tomorrow morning.
I don’t know what props can be refreshed.
I have little expectations.
Recently, he has become proficient in using the Eye of Discrimination.
For all dish ingredients, etc., as long as you pay full attention, an explanation of the ingredients or dishes will appear, and a rating will appear if it exceeds the passing level.
He tested the skills of the chefs in the store and found that everyone was very careful when cooking and the quality of the dishes was very stable.
After soaking for two hours, the daylily buds have been completely soaked.
Lin Xu washed the flowers twice and fished them out. First, he aligned the bottoms and cut off the excess pedicels. The pedicels had a slightly old texture and were not tasty, so they had to be cut off.
Then pick out the blooming day lily and cut off the flower core inside with a knife.
The flower core of daylily has a slightly bitter taste, so it is best to cut it when eating, so that the taste will be better.
After cleaning up the day lilies, he soaked some peanuts, and then brought over the roasted bran for the evening.
This is fresh roasted bran that is relatively rare in the north. Lin Xu put the roasted bran into water. After the roasted bran has absorbed the water, he pressed it hard to squeeze out the water inside, so that part of the sour taste can be brought out.
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Squeeze it several times until the water in the basin becomes turbid, then change the water and wash it twice.
After washing, take a basin and break the roasted bran into pieces slightly smaller than mahjong with your hands.
The modern way of making Sixi roasted bran is to cut it into cubes, but the traditional way is to break it apart by hand, so that the surface of the roasted bran becomes irregular and can catch more sauce.
But the hand-cut ones are not beautiful, so they are now replaced by knife-cut cubes that look better.
After breaking it off, it’s time to move on to the most important step in making roasted bran - oiling.
The biggest difference between roasted bran and gluten is that roasted bran is more sour. In order to remove the sourness and make the roasted bran taste better, you need to put the roasted bran into an oil pan and fry it again.
Lin Xu searched for online tutorials before making it, and they basically said that it should be fried in high-temperature hot oil like fried eggplant, otherwise the bran will be filled with grease.
This is not right.
Because if you only fry the surface, the sour smell inside the bran cannot be removed with high-temperature hot oil.
The correct way is to fry in hot oil.
Lin Xu burned a pot of oil on the stove, poured the roasted bran into it before the oil was hot, and stirred it twice with a spoon.
Then turn the heat on the stove to the minimum and let the oil in the pot slowly come up to temperature.
During the heating process, the sourness inside the baked bran will be blown out, and the loose honeycomb structure inside will become more flexible.
This kind of flexibility is reflected in the taste, which is the highest requirement of Shanghainese for baked bran - chewiness!
While he was busy, Dai Jianli suddenly sent a message:
"Brother, the kitchen behind Building No. 18 is making dipping sauces for dry dishes tomorrow morning. Come over and I'll teach you how to make dipping sauces for dry dishes. I'll also treat you to some high-quality Sichuan cuisine that you can't eat outside!"
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Tomorrow I plan to write about a rare high-end Sichuan dish that has been served at a state banquet, so stay tuned. This chapter has 5,000 words, please vote for me, brothers!
This chapter has been completed!