Lin Xu has never taken over the group meal business and doesn’t know how to operate it.
But as the old saying goes:
If you are unsure about domestic affairs, ask Baidu; if you are unsure about foreign affairs, ask Master.
So as soon as Ou Hua went out, he called Uncle Gao who was hanging out at the dating corner in the park.
"This mainly depends on the budget of the other party, how many tables are prepared, how many people are at each table, what are the requirements for hot and cold dishes, and whether they need desserts and soups..."
In just a few words, Lin Xu's thinking was opened up.
I remember that before weddings and weddings in my hometown, I would order running water banquets from the country chefs who cooked big pot dishes.
The chef who makes the flowing banquet will give a very detailed menu based on the host's budget and requirements, usually sixteen dishes and two soups, eighteen dishes and four soups, etc.
If you have a bigger budget, be more luxurious; if you have a smaller budget, be more simple.
You can have as much or as little as you like, and you can be as frugal as you want.
Then I can just think of myself as a country chef... Lin Xu gradually understood the essentials of taking group meals.
At this moment, Ouhua has just left.
Lin Xu came outside and asked him:
"Boss Ou, what's your budget? How many tables can you sit at? I'll help you make a menu."
"Our warehouse has eight people per table. You can prepare eight tables. As for the budget, it can be 50, 60 or 70 or 80 per person. The employees like to eat the food you cook and rush to your place for delivery every time.
Because you can have a meal on the way."
Is the budget so generous?
Lin Xu asked again:
"Do you have any requirements for dishes? Do you want soup or dessert?"
Ouhua was in a hurry to deliver goods elsewhere and said to Lin Xu:
"Just follow the arrangements, and we will eat whatever you arrange."
Tsk, look at this Party A.
He deserves to make a lot of money.
After sending Ohua away.
Lin Xu began to think about the dishes to use for the group meal.
The system requirement is no less than eight dishes.
But the only dishes currently served in the store are tiger skin chicken feet, lotus root in ginger sauce, steamed pork ribs in black bean sauce, chicken feet in black bean sauce and fried crispy pork. Even if you add drunken peanuts, it's only six dishes.
What to do?
You can’t just use noodles as toppings to make a dish, right?
Lin Xu thought for a while.
I decided to add the ginger preserved eggs I made before.
This will make the cold dishes look better.
As for hot dishes, you can add sweet and sour pork loin, boiled pork slices or baked pumpkin with egg yolk. If Ouhua and the others like to eat fish, they can also replace the boiled pork slices with boiled fish.
Lin Xu sighed while thinking about it.
There are still too few dishes in the store, not even eight dishes including four cold and four hot dishes.
You still have to work hard to complete the tasks given by the system.
He wrote these dishes on a piece of paper and asked Uncle Gao to give him some advice when he came later.
If no adjustment is needed, send it to Ouhua.
After finishing this work, Lin Xu called Boss Hu of the meat stall and asked him to deliver thirty kilograms of tenderloin to the store.
When buying meat in the morning, he had actually bought five or six kilograms, and was going to make some sweet and sour pork loin to sell to regular customers to try, as a warm-up for this new dish.
But now that Niu Chuang is a new force, the work efficiency of the kitchen has immediately improved.
I plan to add more.
Avoid being complained by late customers.
Sweet and sour pork tenderloin can be prepared in advance, just like crispy pork.
First fry the tenderloin until it is about 70% done.
When the guests come, just fry it again and then pour the sweet and sour sauce made in advance. This step is so simple that even a car guy can do it.
Not long after.
Boss Hu delivered dozens of kilograms of tenderloin on an electric bicycle.
"They are all excellent tenderloin, top quality... What new dish is Boss Lin serving?"
“Sweet and sour pork!”
"Hey! I'll ask my wife to pack a portion for lunch. I like to eat sweet and sour food, and the one you make will definitely taste better."
Say goodbye to this chubby meat boss.
Lin Xu soaked the tenderloin in a large iron basin and used a sharp knife to remove the fascia of the tenderloin one by one.
Tenderloin is a piece of meat close to the backbone of the pig. The meat is tender and can be cooked in many ways, but almost all cooking methods are to reflect the tenderness of this piece of meat.
Sweet and sour pork is no exception.
Cut the tenderloin into strips, coat it in batter and fry it, allowing the meat to mature quickly in the intense hot oil, but the moisture in the meat will not be lost, and the meat will not be in direct contact with the hot oil.
Therefore, the outer layer of fried tenderloin is crispy, but the strips of meat inside are tender and delicious.
After removing the fascia, Lin Xuda was about to cut into strips when Niu Chuang came over with a kitchen knife:
"The pork belly for fried crispy pork has been cut. You can marinate it, boss. How should these tenderloins be cut into strips or slices?"
This is the advantage of using skilled workers. They can do the work immediately and very quickly.
"Cut it into strips. This is for making sweet and sour pork loin. Cut it into about ten centimeters long and eight millimeters square. After cutting, soak it in water to remove the blood."
"Okay!"
When Niu Chuang was about to cut it, Lin Xu said again:
"Don't finish cutting the tenderloin. Leave two kilograms aside. We will have boiled pork slices for lunch."
Although Lin Xu has mastered the boiled dishes, if he wants to use the perfect meal upgrade card to upgrade the boiled dishes, he still needs to cook the dishes first.
Because the meal upgrade card only upgrades a single dish.
It cannot be used for the entire cuisine.
As for why she chose boiled pork slices, Lin Xu also thought a lot about it.
Among the common boiled dishes, Maoxuewang cannot be sold at a high price, boiled fish is too troublesome, and the price of fresh beef remains high. Only boiled pork slices made from tenderloin are relatively balanced in all aspects.
Moreover, boiled meat slices can also be prepared in advance.
Cut the meat slices and marinate them. Make the red oil soup and stir-fry the base vegetables in advance. In this way, when cooking, you only need to cook the meat slices and simmer the chili peppers, which can greatly improve the efficiency.
However, I will serve the sweet and sour pork for now, and wait two days before serving the boiled pork slices.
This will continue to give customers new experiences and help them develop the habit of coming to Linji Food.
Well, no matter how delicious the food is, there will always be times when you get tired of it.
We need to keep the store always stocked with new products so that customers will keep coming to eat.
Lin Xu marinated all the pork belly for crispy pork, cut the remaining tenderloin with Niu Chuang, and then started making sweet and sour pork loin.
Wash the tenderloin twice first.
Then put the meat into a large colander and squeeze it hard to squeeze out as much excess water as possible.
Only by squeezing out the water can the flavor be absorbed during pickling, and it can also prevent it from becoming mushy during frying.
Put the tenderloin strips that have been squeezed out of water into a basin, add green onion slices, ginger slices, light soy sauce, cooking wine and pepper in order, mix well and then cover with a layer of plastic wrap for marinating.
Nine o'clock in the morning.
Uncle Gao staggered into the store.
Seeing the marinated tenderloin strips in the basin, I asked curiously:
"Are you going to make dry-fried pork tenderloin or sweet and sour pork loin?"
"Sweet and sour pork."
After Lin Xu finished speaking, he asked out of curiosity:
"Master, is there any difference between the methods of dry-fried pork loin and sweet and sour pork loin? I mean, except for the final steps of pouring the sweet and sour sauce, are there any differences?"
Uncle Gao did not answer his question, but looked at the preparation of other dishes, and then asked Lin Xu a question:
"What do you think is the difference between sweet and sour pork and crispy pork?"
This question...
Lin Xu carefully compared the perfect recipes of the two dishes and found that there were indeed differences:
"The batter is different. Baking powder needs to be added to the batter of sweet and sour pork, but it is not required to be added to the batter of crispy pork..."
I want to know the difference between dry-fried pork loin and sweet and sour pork loin. What does Master do to crisp up the pork?
Is the method of making crispy pork the same as dry-fried tenderloin?
As soon as I thought of this, the system prompt sounded in my mind:
"The host accepted the guidance of the state banquet master, triggered the hidden task [analogy], and obtained the perfect fried dish - dry-fried tenderloin. Congratulations to the host."
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It’s the last few hours of the end of the month, brothers, if you have a monthly ticket, hurry up and vote! I wish everyone a happy Children’s Day in advance!
This chapter has been completed!