The master created water hibiscus for the first mistress, and made ginger milk for the second mistress. Now it is finally the turn of the third mistress to appear.
"Our third mistress is from Shanghai."
Xie Baomin took a sip of the hot tea brought by the car boy and continued:
"That master's wife likes to eat smoked fish very much. Master doted on her and cooked all kinds of smoked fish. I was an apprentice at the time, and I did all the starting work. During that time, I was tortured so much that I smelled...
The fishy smell makes me retching."
Gee, is this a stress disorder?
"All kinds of traditional smoked fish, Northeastern smoked fish, Hainan smoked fish, Western smoked fish, Shandong smoked fish, Shanghai smoked fish, etc., all made."
Dai Jianli asked curiously:
"Then you won't be able to enjoy your meal?"
Xie Baomin sighed:
"Who can bear to have a good meal once or twice and then work on it for several months?"
Lin Xu asked:
"Then the wife is not tired of eating it?"
"No, she didn't eat much, because the master only gave it to his wife to taste when he thought it tasted delicious. The way he tested whether it tasted good or not was to let me and the people in the kitchen taste it together."
Tsk, it turns out that the mistress didn’t take a few bites, but you were injured.
No wonder he is so good at making smoked fish. He must have learned from his master at that time.
"Junior brother, senior brother, I don't dare to boast about anything else, but when it comes to making smoked fish, I really don't agree with anyone."
Dai Jianli said with a smile:
"Chef Gao probably didn't expect that he was just making smoked fish to please his wife, but he would bring out your skills in smoked fish."
Since senior brother is so good at making smoked fish, Lin Xu said:
"Then I'll ask you, senior brother, to give you some advice later. I'll boil out the sauce first."
When making smoked fish, fish is actually not the key. Whether it is herring, grass carp, pomfret, or even carp, silver carp, etc., you can make smoked fish.
The most important thing about this delicacy is the sauce.
The quality of the sauce is related to the success or failure of the entire dish.
Lin Xu set up the frying pan, poured a little peanut oil into the pan, and prepared to start cooking the sauce.
The sauces of local dishes are very similar. They all use soy sauce for seasoning, rice wine to remove the fishy smell, and white sugar to enhance the flavor.
The dishes are made with rich sauce and outstanding sweetness.
Although compared to Wuxi cuisine, the sweetness of local cuisine is not overly sweet, but for people from other parts of the country, the sweetness is still somewhat strong.
After pouring the oil, add the prepared ginger slices and green onions before the oil heats up.
Stir-fry slowly over low heat. When the onions are soft, add the prepared star anise, cinnamon and tangerine peel. Continue to stir-fry over low heat for about one minute. Add a pinch of Sichuan peppercorns, a pinch of fennel and the flattened grass.
fruits, two cloves, a small handful of bay leaves and other spices.
Add it in and continue to stir-fry to bring out the aroma of the spices. Add a large bowl of light soy sauce, a wok spoon of dark soy sauce, a wok spoon of rice wine, half a wok spoon of steamed fish soy sauce, and one and a half spoonfuls of rock sugar along the edge of the pot.
Put them all in, then add a spoonful of Laolu's stewed soup, and finally add a small basin of water, bring to a boil over high heat and then simmer over low heat.
"Brother Lin, this sauce is quite interesting."
Dai Jianli saw Ma Zhiqiang making Drunken Peanuts, so he grabbed a handful and ate while watching Lin Xu cook the sauce.
He originally planned to go back, but since he wanted to drink together in the evening, he naturally had to stay and have a drink with his new acquaintance Professor Cui and his best friend Lao Huang.
When Lin Xu was putting in the ingredients just now, he wanted to remind him that if there were too few spices, the flavor of the ingredients would not come out.
But Xie Baomin shook his head and signaled to stop talking.
After watching patiently for a while, when Lin Xu put the old brine into the pot, Dai Jianli finally understood why the amount of spices was so small.
It turned out that I planned to use old braised pork to bring out the flavor.
Needless to say, the smoked fish tastes almost the same.
Unlike other dishes, the simmering time for smoked fish sauce does not take long. It can be cooked for half an hour at most and then turn off the heat.
In order to make the spice flavor fuller, add a little more.
Because the cooking time is short, not even half of the flavor of the spices can be cooked out.
But with the addition of old stew, the taste is different.
The old braised pork is not only fragrant, but the flavor of various spices has been softened, making it very suitable for this kind of soaking sauce.
In addition to the old braised fish, the use of soy sauce for steamed fish is also more interesting.
Many people think that steamed fish soy sauce is a condiment that can only be used on steamed fish. In fact, steamed fish soy sauce is a compound condiment made from light soy sauce and cooked tempeh, plus oyster sauce, white sugar and other condiments.
Any dish with light soy sauce can be added with steamed fish soy sauce to enhance the flavor.
However, because steamed fish soy sauce contains sugar, eating too much will make it easy to get cloying, so steamed fish soy sauce can be used as light soy sauce, but it cannot completely replace light soy sauce.
By adding steamed fish soy sauce, the flavor of the sauce will be more intense and the umami flavor will be more prominent.
Lin Xu covered the pot and simmered over low heat.
Seeing the steamed fish with soy sauce and brine in the pot, Dai Jianli was full of expectations for tonight's smoked fish.
But if you want this delicacy to be delicious, there is a secret weapon. I wonder if Mr. Lin understands this.
He wanted to remind him, but he was afraid that Xie Baomin wanted to test Lin Xu's skills, so he could only wait patiently.
While the sauce was cooking, Lin Xu cut all the herring segments into thick slices. After cutting, he added large slices of ginger and green onions, and then poured in rice wine for marinating.
If you use fresh fish, you don’t actually need to marinate it in this step, just fry it directly.
However, these herrings have been slaughtered for several hours, and their freshness has decreased slightly, and there is relatively much odor, so they are simply marinated with onion, ginger, and yellow wine.
Twenty minutes later, when the lid was opened, a rich aroma wafted out from the pot.
Lin Xu took a deep breath and then said:
"With this sauce, not to mention the freshly fried fish pieces, even if you just boil some noodles and mix it in with a spoonful, it will definitely be very delicious."
Soybean flavor, sauce flavor, fresh flavor, spice flavor...
Every fragrance imaginable is available here.
The sauce had been boiled. Lin Xu brought a small basin, placed a large leak-proof drain on the mouth of the basin, then held the pot and poured the sauce evenly into the basin.
Because of the sugar, the sauce is slightly viscous.
But it doesn’t matter, when you pour it into the basin, it even feels a little stringy.
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After pouring it into the basin, the residue is also filtered out.
Dai Jianli opened his mouth and was about to remind him when he saw Lin Xu picking up the five-spice powder and pouring some into the basin.
He laughed:
"I was thinking of reminding Brother Lin, but I didn't expect that I was worrying in vain."
Xie Baomin asked, holding his arms:
"Why are you adding five-spice powder now?"
Lin Xu said:
"Because if the five-spice powder is put in too early, it will have a bitter taste, and if you put it in after it cools down, the aroma will not come out. So the best way is to put it in now and use the remaining heat of the sauce to bake out the flavor of the five-spice powder."
After saying that, he used a frying spoon to scoop out half a spoonful of oyster sauce and put it in, and then stirred it quickly in the basin with a kettle.
Oyster sauce is a condiment that is not cooked. The best way is to add it with five-spice powder after taking it out of the pan. This can enhance the flavor of the sauce.
Stir the five-spice powder and oyster sauce in the basin evenly and put it in the cold storage to cool down.
When the temperature drops completely, it will become a delicious sauce that gives the five-spice smoked fish a soul.
At this time, Sun Minghao and the others were about to leave. Lin Xu wiped his hands and hurriedly went out to send everyone downstairs and send everyone off.
Back in the kitchen again, it’s time to fry the fish.
The fish cannot be fried too early, otherwise the temperature of the sauce will not come down and the fish cannot be put in for soaking.
And when the fish is cooled, it will not be easy to soak in the flavor.
For this delicacy, freshly fried fish pieces must be put into the cold sauce, so that the sauce will be quickly absorbed into the fish under the action of heat.
Take it out after soaking. The skin of the fish is still crispy, but the juice has penetrated into it.
This kind of smoked fish is delicious and delicious.
Place a large frying pan on the stove, pour half of the cooking oil into it, wait until the oil temperature comes up, pick out the green onion and ginger used to pickle the fish, then put the fish pieces into the oil pan in pieces, and fry over high heat.
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There is no secret to frying this kind of fish pieces, just fry them in 60% oil at a warm temperature.
Fry until the fish pieces float and the surface becomes brown, take them out of the pot and place them on a tray.
The fish pieces cannot be soaked in the sauce at this time, because soaking them too early will taste bad. Soak them when they are most delicious, then take them out and eat them directly.
In order to achieve this goal, fry the fish pieces again when the meal is ready, soak them in the sauce for a few minutes, and then serve them directly on the table.
It just so happens that the fish pieces were fried a little short of heat, and they will taste better when they are re-fried.
After finishing all this work, Dou Wenjing and the others also came.
Lin Xu took a few people to the private room upstairs, asked for a pot of tea and some snacks, and said straight to the point:
"I'm going to let Ziqiang Shengjian make some hot drinks. What do you think is better?"
There are three options for serving hot drinks. One is to set up a hot drink production center in the filling workshop, and prepare all the hot drinks directly into disposable cups, seal them and deliver them to various branches.
You only need to use a rice cooker in the store, turn on the keep warm mode, and put these hot drinks in to keep them warm.
This method has many advantages, such as convenience and speed, and no need to increase manpower in the store.
But the shortcomings are also obvious, that is, it is not of high quality, and it is not good for the hot drink to be heated for too long after being put into the cup.
The most important thing is that the cup filling and sealing production line for hot drinks is relatively expensive and is not suitable for stores.
The second is to prepare all the hot drinks in the workshop and then deliver them to various stores in thermal buckets.
As long as a water dispenser and milk tea sealing machine with heat preservation function are placed in the store, the job of selling hot drinks can be done well.
The third type is made in the store.
Stores need cooking machines, sealing machines, raw material cleaning machines, steaming cabinets, etc., which require high space, and they also need to hire a person to be responsible for this.
After analysis, everyone chose the second option.
This method of processing and sending it to the store can not only ensure the efficiency of the store, but also effectively prevent store employees from changing jobs.
It's useless even if others poach people away. The front-line employees have no grasp of the basics of production and are just salespeople.
As for the people involved in the production, you can't see them at all. Even if you want to poach people, there is no place to start.
After choosing the method, Lin Xu asked:
"Next, it's time to discuss the choice of hot drinks. The first is yam. It was because of yam that we decided to serve hot drinks to Ziqiang Shengjian. In addition to yam juice, do you have any other suggestions?"
This really exists, Wang Ziqiang said:
"Soy milk bar, this combination has been selling well. Our workshop prepares sugar-free soy milk and sends it to the store, and the store adds sugar according to the customer's needs..."
As soon as he said this, Yang Lin said:
"Master, can warm soy milk melt sugar?"
Dou Wenjing has been in the store for such a long time and has a somewhat clear understanding of the seasonings:
"You can use soft white sugar, which can be dissolved in cold water, or you can boil some syrup yourself. In short, don't worry about the sugar and listen to what your master has to say."
"Oh..."
Wang Ziqiang continued:
"The reason why we choose soy milk is because we have a good mass base and the profit of soy milk is high. Whether we use soy milk powder or soak our own soybeans, we have a high pulp yield and can ensure profits."
Soy milk is really good. I guess after using it, many office workers will be able to drink warm hot drinks early in the morning.
Lin Xu asked:
"What else is there to choose besides soy milk?"
The person in charge of a store said:
"You can have millet porridge or eight-treasure porridge, but the particles of these two are relatively large, so it is not easy to suck them out with a straw, and these particles can easily get stuck in the throat if you use a straw."
Forget it, there is no need to take such a risk.
Yang Lin looked at Lin Xu and asked:
"Boss, can we serve pumpkin soup in our store? Che Zai gave me a taste two days ago. It tastes really good. If it can be served, yam juice, pumpkin soup and soy milk are basically enough, and these three kinds
Matching can also create a fist effect and quickly become popular among the customer base."
Pumpkin soup?
This is a good idea.
However, if Ziqiang Sheng fried pumpkin soup, the pumpkin soup in the store would have to be upgraded. Otherwise, if they both taste and taste the same, who would come to the store to drink it?
Thinking that the pumpkin soup in the store was only excellent, Lin Xu directly redeemed the points for the perfect recipe.
"The host consumes points to obtain the perfect recipe for pumpkin soup, and triggers the trial task: On the day when Qiang Shengjian launches the new hot drink, the sales of pumpkin soup cannot be less than 1,000 cups, otherwise it will be regarded as a failure. After the mission fails, the perfect level
Pumpkin Soup will be automatically downgraded to the Excellent level."
My day!
Lin Xu thinks this trial mission is very interesting. The new pumpkin soup in Ziqiang Shengjian is at most an excellent level. What does it have to do with your perfect level? You are actually given such a trial mission.
There's really no logic to the system going crazy.
He muttered, and then said to Dou Wenjing:
"The equipment for making these kinds of hot drinks should be purchased as soon as possible. Once it is in place, I will teach everyone how to make it. After a little running-in, we can put the new ones in the store."
Time is tight, because it involves teaching and training, equipment installation and debugging, etc., so Dou Wenjing needs to purchase the equipment as soon as possible.
"I will try my best to buy the equipment back."
After the meeting, Lin Xu looked at Wang Ziqiang and asked:
"Isn't the place where you and Yang Lin live now too far away from here? Otherwise, the company will pay for you to rent a two- or three-bedroom apartment nearby so that you don't have to travel back and forth."
Before Wang Ziqiang refused, Dou Wenjing said:
"I will implement this immediately."
Now Wang Ziqiang is the core figure of Ziqiang Shengjian. If he lives there, if someone wants to cause trouble, not only poaching the person, but also deliberately bumping him or breaking his bones, Ziqiang Shengjian will immediately fall into a passive state.
Therefore, for safety reasons, it is more convenient to live on Yingchun Street.
After the meeting, Lin Xu took his mobile phone and sent Aunt Qian a WeChat message:
"Hello Aunt Qian, my name is Lin Xu. I would like to arrange for a few employees to live nearby. Can you help find a house? Two or three bedrooms are fine, but they must be clean and quiet. Please help and pay attention.
Come to the store tomorrow and I'll treat you to roast chicken and pigeon soup."
As soon as I sent it, Aunt Qian called me:
"Look at what a coincidence this is. Your Aunt Wang's apartment was just rented out yesterday. If you're not busy, you can have someone come and take a look. If it works, I'll help you negotiate the price."
These enthusiastic aunts in Beijing are really admirable.
Lin Xu glanced at Dou Wenjing:
"The house is ready. You can take Yang Lin and Master Wang to have a look. I will start making smoked fish later. You can have dinner when you come back."
"Good boss."
When it comes to food, Dou Wenjing immediately becomes full of energy.
On the other side, International Department of 301 Hospital.
All the bandages on Ren Jie's arms have been untied, revealing the wounds inside, which are still bleeding.
The doctor looked at the film and said:
"Looking from the film, no bones were injured, only the muscles and soft tissues were injured. The internal wounds were relatively large, and you didn't hang your arm up, so the wounds were bleeding a little... Are you afraid of pain?"
"Afraid!"
Chen Yan never expected that her muscular model boyfriend would actually say such a word.
I thought only little girls were afraid of pain.
The doctor smiled and said:
"Then let's do local anesthesia, but first let's agree that after changing the medicine this time, you must hang your arms. I admire you and am touched by your life as a policeman, but when you come here, you still have to listen to the doctor.
If so, pay attention to your diet, be careful not to hang your arms, and don’t do strenuous exercise.”
"Okay, I'll remember that."
The dressing was not changed in the outpatient room, but in the operating room in the outpatient building.
After anesthesia first, the doctor then used surgical scissors to cut off all the excess polyps, and also cleaned out the congestion and necrotic tissue that had not been cleaned inside the wound.
After finishing these tasks, re-apply medicine and re-bandage.
After bandaging, the doctor directly put a sling protective gear on Ren Jie's arm to prevent bleeding due to swinging again.
When he entered the hospital, Ren Jie acted like a normal person.
But when I left the hospital, my left arm was completely hung up, and it was still wrapped with layers of gauze.
The two originally wanted to go shopping, but in this case, it was better to go back to the store to avoid being touched by the bustling people in the shopping mall or pedestrian street.
In the store, Lin Xu heated up the oil in the pot, poured the fried fish pieces back in and fried them again.
After re-frying for half a minute, take it out and dry it again in the tray.
Freshly fried fish cannot be soaked in the sauce, as this will easily cause the sauce to absorb too much. It should be left to dry for a while, so that the flavor of the soaked fish pieces will not be too strong.
Let it dry for a while, then bring the cooked sauce over.
At this time, the temperature of the sauce has completely dropped, the texture is thicker, and the color looks heavier.
Lin Xu put the fried fish in, stirred it with a spoon so that the sauce covered the surface of the fish, marinated it for a while, then took it out and placed it on a plate.
The cooled sauce is baked by the hot fish pieces, and the delicious aroma immediately comes out, which smells better than when it was just cooked.
And the taste is also mixed with the delicious aroma of fried fish.
The smell makes people want to drink the wine in one gulp.
"Brother Lin, your skill in making smoked fish is really good. Every point is done very well, especially the step of drying it after it is fried. Many people ignore it. What do you think, Lao Xie?"
Xie Baomin directly took a piece of kuaizi and put it into his mouth:
"Well, it just tastes like that. I was trained by my master a lot back then. I have nothing to teach my junior brother how to make this fish nugget."
Lin Xusheng was afraid that his senior brother would become emo again, so he quickly said:
"Brother, I'm not very proficient in how to cook five-spice smoked fish hot. Why don't you teach me while you're not busy right now, and let everyone in the store try it too."
Upon hearing this, Xie Baomin immediately rolled up his sleeves:
"Since we've all talked about this, there's nothing more to say, let's start now!"
Downstairs, when Chen Yan and Ren Jie came in with their arms hanging, Shu Yun at the service desk was stunned.
Oh my god, I’ve only been walking for so long, and I’m actually hanging my arms up.
How intense of a scene does it take to break your arm!
Tsk, tsk, tsk, it’s really scary when these older young women go crazy.
She opened WeChat and liked Chen Yan in the small group:
"Mr. Chen, you are still young. You should take things easy and don't be too intense. You will break someone's arm. Aren't you afraid of scaring the police comrades?"
Zeng Xiaoqi, who was fishing in the office, immediately became interested:
"What kind of melon is this?"
In a nearby community, Dou Wenjing, who was looking at a house, also sent a confused emoticon.
Chen Yan, who has just reached the second floor:???????
Damn it, please say it again and try!
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1,000 monthly tickets are added. I hope that next time I add an update, our monthly tickets can exceed 2,000, otherwise you will have to owe me [akimbo]
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