477. Mental pressure
Li Xiao paused and continued to explain:
"But the price of hot pot base at that time was much lower than now."
"After all, it's butter that's reused, and everyone knows it."
"The price is too high and consumers are not happy."
"But the situation is much better now."
"With the development of the economy, butter is not as valuable as before."
“Everyone’s concept of food hygiene has also been raised.”
"More and more new consumption power is no longer acceptable to eat other people's saliva."
"So the number of old oil hotpots in Sichuan has gradually decreased."
"But I have to say that since everyone rejected the old oil."
"Not only has the price of the pot base skyrocketed, but the taste is also not as good as before."
"But, actually, you don't have to worry too much."
"Although everyone likes to say that they are old oil and saliva oil."
"But there are actually some differences. After all, water and oil cannot mix."
"There is no possibility of eating other people's saliva, so everyone can rest assured."
"Furthermore, the empirical steps for old oil are also quite complex, requiring multiple times of boiling and refining."
"Ginger, onion, garlic, various spices and white wine are also added in the middle for high-temperature cooking."
"A high temperature of several hundred degrees can kill most bacteria."
While he was talking, the fair-skinned and beautiful young lady just now arrived next to Li Xiao with a copper basin.
"Hello sir, your spicy hot pot is ready."
As soon as he finished speaking, a copper plate with carvings of dragons and phoenixes was placed on the table.
An old man following the young lady shouted:
"Guests stay out of the way, beware of charcoal fire."
After saying that, he picked up the charcoal in the cart with the long charcoal clip in his hand.
The charcoal was burning red in the back kitchen.
The iron charcoal clamp collided with the charcoal, and the ashes on the surface of the charcoal fell.
The red-hot charcoal was exposed.
The old man's movements were smooth and smooth, probably because practice makes perfect.
More than a dozen charcoal blocks were neatly stacked on top of the stove in less than half a minute.
After placing the clips and closing the lid of the trolley, the old man walked to the next table.
The young lady helped Li Xiao put the copper basin on top of the charcoal stove.
Inside the copper plate is a square piece of butter.
The color of butter is not pure milky yellow, but a very beautiful orange.
You can easily see that the butter is coated with various spices.
The heating power of charcoal fire is no better than that of induction cooker, and gas stove is smaller.
As soon as the copper plate was put down, the butter in the plate made a squeaking sound.
The bottom of the butter begins to melt quickly.
Bright red butter appeared at the bottom of the copper plate.
The originally square butter block began to slide inside the copper plate.
A strong aroma spread quickly.
It has the strong aroma of butter and various spices.
However, smelling this fragrance, Li Xiao felt very stressed and the smile on his face was very forced.
The young lady lifted the copper kettle and poured the light white soup in the copper kettle into the copper plate.
"Be careful not to get burned."
The fair-skinned and beautiful young lady warned, then turned around and left with the copper pot in her hand.
Other dishes were also served one after another.
A system prompt sounded in my ears:
[Ding dong, check-in is successful, the food restaurant you checked in is: [Old Sichuan Chengdu Hotpot]]
[Base recipe inherited from three generations]
[Carefully made pot stir-fries every day]
[Use natural fragrances instead of chemical fragrances]
[In order to create the taste of aged oil, all butter is boiled three times in the kitchen]
[Fresh ingredients refuse to use refrigerated ingredients]
[General environment, good service attitude]
[The price-performance ratio is quite good]
[Chef: 4-star senior chef: Yao Jingshun]
[Sous chef: 1-star senior chef: Yao Fengnian]
[Sous Chef: 1 Star Senior Chef: Li Jingrui]
[Sous chef: 1-star senior chef: Lin Bin]
"Ding dong, the system rating, [Old Sichuan Chengdu Hot Pot] has a star rating of 5 stars."
"Ding dong, you won the 5-star food store check-in reward"
[Ability: Proficient in making hot pot base]
[Ability introduction: You have learned how to make a fragrant hot pot base]
[Ability: Proficient in making spicy rabbit heads]
[Ability introduction: You have learned how to make a spicy and delicious spicy rabbit head]
[Money: 100,000 yuan]
【Famous: 50】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
It’s not surprising to see the five-star review of Li Xiao.
It is impossible to build a strong reputation in CD City, where the streets are full of hot pot restaurants, without three axes.
What surprised him was that the old oil was not used in it?
But in the comments of many netizens, he saw that they said emphatically that this store definitely uses old oil.
And it uses old oil with very authentic cooking techniques.
Most of the people who spoke passionately were locals from Chengdu.
Even the locals said they used old oil, but it turned out that they used new oil to cook???
Just to bring out the characteristics of old oil, it was boiled and refined in the kitchen.
Just now, Li Xiao thought the hot pot base was a bit too expensive.
Normally three pounds of butter hot pot base, all made of new ingredients, costs about 60 to 90 yuan.
If you use old oil, the price will only be 30 to 50 yuan at most.
However, the most common pot bottom of three kilograms of butter here sells for as high as 108.
Under the premise that the oil used here was old oil, when he saw the menu, Li Xiao even cursed a black-hearted capitalist.
But now the reversal is coming too fast, like a tornado.
If the bottom of this pot has been boiled three times, then the price of 108 yuan is indeed not expensive.
After all, the labor costs and material costs are there.
Knowing that the store used new oil instead of old oil, the nervousness on Li Xiao's face disappeared.
Although he said it nicely and went out of his way to check the cooking process of the old oil, the hurdle in his heart was not completely overcome.
This is just like a girlfriend who had many boyfriends before and kept saying she didn't love them while keeping herself clean.
My boyfriend will definitely have some grudges in his heart.
Now there is misunderstanding and contact, and there is no psychological pressure.
Li Xiao took a deep breath and felt that the fragrance that floated into his nose seemed to be more fragrant and purer.
There is no rush to pour food into the pot.
Li Xiao stood up and came to the condiment table in the store.
The types of condiment tables are very rich, with more than 20 types in total.
Li Xiao took the camera and took a complete picture of the seasoning.
"Sesame seeds, minced garlic, chicken essence, MSG, sesame oil, peanut oil, sand tea sauce, XO sauce, chopped green onion, coriander, fermented bean curd, soy sauce, pepper oil, minced celery, chopped peanuts, oil, aged vinegar..."
This condiment table is really rich, basically everything you can think of is here.
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This chapter has been completed!
