[The host please prepare the menu as soon as possible to prepare for the opening.]

As soon as Su Zifang came out of the warehouse, he received a prompt from the system, leaving him no chance to breathe.

"menu?"

Su Zi was startled for a moment. It seemed that he had never thought about how to make a menu that was full of food.

In school, everyone basically makes dishes according to the teacher's teaching tasks. When I first came to Xile Street, there were no customers, so I cooked dishes based on my own wishes.

But you can't treat diners like this when you open a business. After all, diners are used to ordering from a menu. If you let diners order by themselves, Su Zifang can imagine what will happen.

"Boss, I want you to get a five-pound Australian dragon."

"Waiter, please serve a plate of three-headed abalone."

…

If you serve five kilograms of Australian dragon, how much should you charge the diners?

If the three-headed runny abalone is not served, does it mean "I don't have it" or "I can have it"?

After thinking about the complicated situation that he might face without a menu, Su Zifang decided that he would just make one honestly.

The carved menu boards have been cleaned long ago, and even the red cloth has been replaced with new ones, which looks very tasteful.

Su Zifang practiced calligraphy when she was in school. Although she didn't have any outstanding works, she was confident that she still had the ability to write menu cards.

After sharpening the ink and holding the pen on his wrist, Su Zifang began to think about the name of the dish.

"The first dish should be braised pork." Although this is not Su Zifang's best dish, as the first dish he completed in Shibuyu, he feels it is very memorable.

Just before he was about to write, the system popped up a red and bold prompt box.

[The current dish level is too low, please ask the host to change to a higher level dish.]

[In order to improve the store's reputation and host capabilities, only dishes that reach level B are eligible to enter the Shibuyu menu. 】

The supplement to the system was even simpler and cruder, just writing the words "Su Zi was incompetent" on a poster and pasting it outside the door.

"The level is too low."

Seeing these four words, Su Zifang's heart was calm.

The dishes of outstanding graduates of the Old Southern Culinary Institute are not even qualified to be written down in recipes. How is that possible!

His expression is as if you are deliberately making me laugh.jpg

When he started writing again, he didn't believe that he couldn't write about braised pork.

[The current dish level is too low, please ask the host to change to a higher level dish.]

The system prompt remains the same.

"Braised bamboo shoots in oil!" Su Zifang stopped struggling and quickly changed the dish.

[The current dish level is too low, please ask the host to change to a higher level dish.]

“Beer Duck!”

[The current dish level is too low, please ask the host to change to a higher level dish.]

…

Three times in a row, Su Zifang's dishes were judged to be of too low a grade. The outstanding graduate from the Old South finally lost his face and began to learn to compromise: "Can I see what dishes are currently available on the menu?"

[Steamed sea bass B grade, recommended price: 88 yuan]

[Sweet and sour pork b-grade, recommended price: 38 yuan]

[Yangchun noodles b-grade, recommended price: 10 yuan]

[Fried eggs B-grade, recommended selling price: 3 yuan]

There were only four abilities in the system that he could barely see, and Su Zifang suddenly had the illusion that all his efforts in the past twenty years had been reduced to a dog.

However, looking at the recommended prices, Su Zifang regained his confidence in life. At least, the prices were still higher than those in S County.

After reading too many sky-high price dishes in other food articles, Su Zifang was worried that the system would set the price of the dishes too high and no one would take notice.

For this reason, a set of gimmicks were specially thought up. The water used for food is Evian grade, and the food storage environment highly mimics the native environment.

As a result, the system's very down-to-earth price made him lose his temper.

However, Yangchun noodles are considered the staple food, and fried eggs can be called side dishes at most. The only real dishes are sweet and sour pork and steamed sea bass. This is simply shabby for a restaurant. After all, even the S County snack menu has more than 60 items.

vegetable.

Su Zifang once again recalled the afternoon when he rejected the snack offer from S County, and his mood was as cold as the ice cubes in the freezer that would never melt.

After a few seconds of silence, Su Zifang suddenly thought of a question.

"What happens if a diner orders something that's not on the menu?"

[If the host prepares dishes that are not registered in the menu, it will be considered as a registration challenge. If the dish is successfully completed at B level or above, the store popularity will be gained; if the dish does not reach B level, the store popularity will be reduced.]

"What if..."

Su Zifang had a bold idea, but he killed himself before he finished thinking about it. Having experienced suicide, he understood better the meaning of making a fortune silently.

"Hey, Boss Su, what are you busy with?" Mu Lu's recognizable voice came from outside the door.

"It's okay, just tell me." Su Zifang put away the pen and ink on the counter and nodded in response.

"Isn't it true that after eating sweet and sour pork ribs yesterday, I suddenly became hungry and wanted to make a whole pot of meat?" Mu Lu raised his eyebrows.

"Look for your boss Lu, doesn't he know how to do it?" Su Zifang said while hanging the menu card back on the crossbar.

"Hey, it's not like you don't know that Boss Lu can make small dishes, but big dishes can be overwhelming. Besides, this is just opening, so I'm giving you a good start."

I wonder if Northeastern people have their own persuasion effects. After a few words, Su Zifang was so confused by Mu Lu that he touched the edge of the stove with a confused look on his face.

Until I picked up the spatula, three questions remained unanswered: Who am I? Where am I? Why should I make Guobao Pork?

Guobao Pork is a famous Northeastern dish. It was created during the Guangxu period. In order to adapt to the tastes of foreign guests, Harbin chef Zheng Xingwen specially changed the salty and delicious charred pork strips into a sour and sweet dish. It is a dish that has been passed down to this day.

The origin, preparation, and method of the entire dish were all taught in class, but Su Zi was on leave during the second half of the class, so he had never made Guobao Pork himself.

But already in front of the pot, Su Zifang couldn't back down.

I recalled in my mind the steps taught in class and started practicing.

Add starch to water, and now mix a bowl of water starch. Cut the tenderloin into large slices of three millimeters thick, marinate with salt, and put it into the starch bowl and mix well.

After each piece of meat was evenly coated with starch, Su Zi took a bowl, poured in vinegar, cooking wine, white sugar, light soy sauce, and sesame oil to prepare a bowl of sweet and sour sauce.

To be honest, he was a little frightened when adding the ingredients. What was the difference between the pot-wrapped pork made this way and the sweet and sour pork loin?

But the oil in the pot was too warm to allow him to think wildly.

Dishes that need to be battered, such as Guobao Pork and Sweet and Sour Pork, often need to be fried twice, the first time at low temperature until cooked, and the second time at high temperature to achieve a crispy texture.

Once the timing is wrong, everything will be lost.

Seeing the oil pan starting to bubble, Su Zifang quickly poured the battered meat into the pan.

When the meat slices are put into the pan, the oil explodes continuously, and the unique smell of fried food escapes in the air. When you smell it, you can feel the crispiness of the outer starch shell of the meat slices.

Su Zifang uses long chopsticks to flip and cut open, so that each piece of meat can undergo a comprehensive test.

After a few minutes, when the inner tenderloin was mostly cooked but the outer starch shell was not crispy enough, Su Zifang decisively took out the meat slices and prepared to fry them again.

Turn up the heat and wait until the oil is 90% hot, then put the meat slices into the pot again.

This time it didn't take long to fry. In less than a minute, Su Zifang picked up the fishnet and fished out all the meat pieces.

Pour the excess oil back into the basin, cut a few pieces of onion, ginger, garlic, fried meat slices, and put them together with the sweet and sour sauce.

Heat the oil in the pot, put the ginger and garlic into the pot and sauté until fragrant. Pour the meat slices and sweet and sour sauce together while it is hot, stir-fry evenly until the sauce is absorbed by the meat slices. When the bottom of the pot is still wet, turn off the heat and sprinkle

Serve cilantro.
Chapter completed!