Chapter 471 Everything can be cooked - Fat Intestine Hot Pot
The results of the taste test were very satisfactory. After the guests left, Zhao Kui summoned Wu Wei and Zheng Fu to listen to Tang Xiaoer's cousin explain his method. He raised his head and replied: "I have learned woodworking from my master since I was a child, and I am very good at it.
I was inspired. I thought that I could remove the bones from the mutton, put it in the snow, freeze it into hard pieces of meat, and then use a planer to cut it into thin slices. The width and thickness of the planer can be adjusted to whatever size the shopkeeper wants."
The three of them were overjoyed. A word really woke up the dreamer! After discussing it, they replied: "We will give you two wages as a cook. Are you interested in working in our Fat Heart Restaurant? Tang Xiaoer, you also
There is no need to wait in the hall, the two of them went to the back kitchen to learn how to cook, and worked as the second stove to give us a start. One thing is that this method is not allowed to be disclosed to anyone except the five people here."
The implication is that the two of them are accepted as apprentices. The income of a cook is much more stable than that of a carpenter, and there is work every day. The carpenter has to go to villages and towns from time to time to find work on his own, and there is no stability. Moreover, the shopkeeper also offers double
For a share of wages, the two agreed immediately.
Tang Xiaoer's cousin's surname was Fei, and his name was Fei Tiaoliu. He was named Fei Tiaoliu because his father was cutting wood when he was born. Zhao Kui found a room for them in the corner of the backyard and ordered no one else to stay.
After entering and setting up, they went as planned. The process was extremely smooth. In less than half an hour, the meat of a sheep was shaved into thin slices and automatically rolled into rolls.
"Let's call it mutton rolls, and we will launch it to everyone tomorrow." Seeing their results, Zhao Kui said excitedly: "The price of mutton is only 40% of beef. If this hot pot is launched, it will definitely become a hit."
The three of them further optimized the making process of mutton hot pot, choosing rams that had been castrated from Beikou, and then freezing and pressing them to squeeze out the blood until they were dry but not frozen. They then sent them to the strip processing department and shaved them into mutton rolls. The rolls were as thin as paper.
, the thickness is uniform, and it cuts better than a knife. It is rolled into a scroll shape, and the red meat and white fat are clearly layered. After seeing it, the three shopkeepers gave them thumbs up.
The main ingredients are ready, the next key is to cook the soup base. Wu Wei takes the dug out mutton bones, adds fish, ginger and water to make soup. Adds shrimp into the soup. Cook until the fish is crispy and falls off the bones, then use a spoon to stir-fry it.
Remove the fish bones and prepare the mutton hot pot soup base.
The snow came frequently, and soon after it snowed a second time. The eaves were covered with ice cubes, which were two feet long. The weather was freezing, so the hot pot business became even more popular. At noon, people came here to admire the snow.
The hotel was filled with guests. We wanted to have a lamb and scorpion hotpot, but suddenly we found that the store had launched a new product. We had never tried either of them, which made everyone at a loss.
In the dining room, all the guests ordered the new mutton hot pot. Wu Xiang personally checked for them. After adding charcoal to the hot pot and boiling the water, he first added a small amount of meat slices and dispersed them in the soup. When it became grayish white, he immediately took it out and dipped it into the soup.
Eat it with good seasoning, and then eat the meat slices as you go. Don't add too much seasoning, which will affect the freshness and tenderness.
"In ancient times, the word "fish" and "sheep" were combined into one word for "fresh". I'm honest." Shopkeeper Yang said while eating the mutton, "Only after I ate this fish and mutton bone soup today did I know the correct meaning of "fresh".
"
"Fresh, fresh." Other diners licked the mutton greedily and said, "Not only is it fresh, but the color of the mutton rolls is better than that of spring flowers. It can be called beautiful, and that means delicious. The number one brand of Chunhuayuan..."
Everyone laughed knowingly. The topic of spring flowers and snowy moon came up again at the table. It was really about having enough food and clothing and thinking about obscenity. The waiter shook his head.
Wu Xian prepared three kinds of seasonings with different flavors for each table. The hot pot is hot, the meat slices are poured in, rinsed until it turns white, and then dipped in the seasonings to eat. The ingredients are fine and tender, the meat slices are thin and even, the seasonings are diverse and delicious, and the meat is rinsed
Mellow and not overpowering.
After rinsing the meat slices, everyone added cabbage heads, thin vermicelli noodles, white tofu, sauerkraut, etc. The bottom of the pot was delicious and the seasonings were various. Adding any ordinary vegetables would immediately become delicious. The diners once again drank up the soup.
Clean.
After closing in the evening, the three shopkeepers settled the accounts, and the gross profit exceeded one hundred taels of silver. Winter had just begun, and the cold days would last for at least three months. It was really making money every day, and they counted the money one by one.
His hands were shaking a little. After counting the money, Zhao Kui remembered something and suddenly slapped his thigh and said: "This is wrong. We opened Fat Heart Restaurant not to make money, but because our ancestors told us in their dreams that we would become immortals by relying on our cooking skills."
"Yes, if it's just to make money, wouldn't it be better to stay in the capital city of Lin'an? Why come to this poor and remote country? Once Wu Wei and Zheng Fu were reminded, they also remembered their mission. Accumulation of good deeds will lead to success.
Xianjin, you see, City God, the land is mostly used after the death of people who have done good deeds and accumulated virtue. The three of them seemed to have understood a little bit, and they felt that they were further away from the road to becoming immortals.
Zhao Kui thought for a while and said: "Doing good deeds and accumulating virtue is the way for rich people to seek blessings. What does it have to do with us cooks? The cook's job and blessings have to start with cooking. Cooking can bring blessings, maybe.
The purpose is to make dishes that more people can taste and afford. The current price of beef hot pot and mutton hot pot is too high. Only the shopkeepers and employees can afford it. Ordinary people can eat it once in a while, but they can eat it often.
If we can’t afford it, how about we start from this aspect?”
Wu Pang listened for a while, then took up the topic and suggested: "The big shopkeeper's idea makes sense, it must be so. If it is changed to pork hot pot, maybe ordinary people can afford it."
"Although the price of pork is low, in the eyes of ordinary people, the price is still quite considerable. Why not use pig waste? I think you can try using pig intestines. The price is low, the processing is good, and the taste is special." Zheng Fu replied
Said: "Ordinary people's tongues are not sharp, so it is difficult to tell the difference between pork and beef and mutton in terms of taste. Pig intestines are different. You can tell them once you taste them."
Pork intestines are available in restaurants, but they are very difficult to wash. After washing thoroughly, the food tastes good, and it must be the same for hot pot.
"Jie Peiling·Fat Intestine Hot Pot"
Knead a pair of fat intestines with salt and vinegar. The color will turn white and the mucus will be gone. Boil the water for a while to remove the odor and cut it into sections. Heat the oil pan to 50%.
Add chili seasoning, stir-fry in hot pot until fragrant, add green onion and ginger, add large intestine. Stir in rock sugar, season with salt, mushrooms and radish. Add chopped green onion and blanch some coriander.
After the three people discussed it, they determined that its preparation method is boiling and boiling. The pig intestines are first rubbed repeatedly with salt and vinegar, and then washed continuously with water until there is no mucus, the color is white and there is no peculiar smell, then it is put into a pot of boiling water to let it boil, fish it out, and then use it.
Wash twice with warm water and cut into sections. Add oil to the pot. When the oil is 50% hot, add dried chili peppers and hot pot ingredients and stir-fry until fragrant. Add ginger, green onions and stir-fry the sausage until fragrant. Add salt and rock sugar and cook.
After three hours of steaming, the large intestine pot bottom is ready! You can scoop it into the hot pot and eat it while cooking with some of your favorite side dishes!"
The three of them served Chinese cabbage, white radish, garlic sprouts, and onions as the base. Some tender tofu and shiitake mushrooms. After boiling, add the shiitake mushrooms and radish and cook for three minutes. Sprinkle with chopped green onion and boil, scald some coriander and add fat sausage.