Chapter 477 A hundred vegetables can be cooked - Chuan Chuan Xiang
The strange smell is due to the addition of seasonings from the Japanese country. I originally wanted to make it rarer and improve its quality. I didn't want to make 7l. It was a self-defeating mistake. This was indeed my own mistake. I didn't distinguish the object of the transaction. Lifu and
The ship bosses are not wealthy people such as shopkeepers and employees. They are not that tricky at all. What they want is benefits.
After a busy day, it was finally time to close the shop. The three of them dragged their tired bodies and took stock of the day's income. They found that the work had doubled, and the turnover was a little lower than the hot pot business of the previous days.
, profits dropped even more. Jiangshan∴Chu only gained popularity, but did not earn more money.
What's the reason? It's very simple. There are only less than 200 laborers and very mobile boat bosses at Pantan Pier. Almost all of them eat here. The plates in the whole street are so big, you can eat them all.
Once it's done, the price is cheap, and the turnover and profits will naturally be small.
It was careless, and now it is difficult to get off the ground. If you continue to sell work, you will make less money, and if you don't sell, it will ruin the reputation. After discussion, the three decided to ask the three shopkeepers to apologize and ask for advice on how to run the business.
After hearing what they said, Zhao Kui smiled and said: "Excuse me, what are you sorry for? Did the business make a profit or a loss? Did the popularity increase or decrease?"
The three of them bowed their heads and replied: "We took it upon ourselves to propose Jiangshan Cooking, but in the end we didn't make as much as we originally did."
"We agreed and worked out the recipe of the soup base together. Besides, doing business is not only for making money, but also for relieving people's difficulties. Only in this way can the business last long." Zhao Kui laughed again and said: "Our restaurant
It has spread among the mouths of ship bosses who travel all over the country every day. Are you afraid that there will be no business in the future? As your popularity grows, wealth will come naturally."
The shopkeeper didn't blame him, but he always felt uncomfortable in his heart. The waiters who came over also complained that they had more work but less wages. They still had to find ways to make money to make it more profitable than hot pot. Li Misu, Tang Renyu
The three of them reached a consensus. But what can be done to sell it at a high price? Li Misu said: "It seems that we can only add some meat to it. Just radish, tofu and the like can't be sold for much."
Tang Ren and the other two agreed: "This idea is feasible. The boss of Lifu Ship does all the hard work. He has no meat and no strength."
At this time, a loud cry came from outside the door: "Candy gourds, sweet and sour candied gourds, three copper coins in a bunch."
Li Misu had an idea and stopped to buy three bunches of sugar gourds, giving one bunch to each of Tang Ren and Fei Tiaoliang. The two were stunned for a moment. He was not a child, so what did he do with these sugar gourds?
Li Misu took the sugar gourd, pointed at it and said: "Look, if we make meat, fish, etc. into meatballs, skewer them with bamboo skewers, and then put them in a pot to cook, will Lifu and the boat boss eat them?"
Is it a lot more convenient? In addition, people with children will also use it as snacks, and the customers will also include their parents. As the group expands, our business will naturally expand."
"This is a good idea. The meat for making meatballs is minced, and the quality requirements are not high. The soup base no longer uses materials imported from Japan, so the cost is also reduced." Tang Ren pointed to the burning pot: "
You can make some modifications to the hot pot base and choose something that everyone is used to."
Pork meatballs, fish meatballs, radish and cabbage meatballs, etc. are the common ingredients of Fat Heart Restaurant. It turns out that Li Misu and Tang Ren have made it many times when they were working as assistant cooks. Now, they are repeating the same old tricks, and they are naturally familiar with them.
.
The two took some fat and lean pork, cut out the lean meat and fat meat with a knife, and cut them into thin strips. The lean meat was frozen outdoors. They prepared the onions and ginger, smashed them with the back of the knife, cut them into cubes, and put them in water.
Soak for a while, squeeze out the green onion and ginger water, and discard the residue. Then take the lean meat in, cut it into thin strips along the fiber direction, and hammer it into minced meat with a pin. Add the green onion and ginger water in three times, and beat repeatedly.
add
Add the fat pork strips, hammer them once, add salt, thirteen-spice powder, cooking wine and sweet potato starch, stir in one direction with chopsticks for about half an hour. Put cold water in the pot, squeeze out the balls one by one with your hands, and boil.
Cook over low heat until the surface of the meatballs changes color, remove the foam. Turn to medium heat, cook until the meatballs completely change color and mature, remove the meatballs and immediately soak them in cold water. The bouncy pork meatballs are ready.
The two of them followed the recipe and made fish balls and shredded radish balls. They patted them in the bowl and they were all chewy.
Fei Tiaoliang was originally a carpenter. When the two of them were making meatballs, they whittled out countless bamboo sticks with sharp tips. Three people worked in groups of five to string various meatballs together.
The soup base is simpler than that of hot pot. Add comfrey to 50% hot oil and cook to get the color. Add rock sugar to the pot and fry it into a candy-like shape. Then fry it over low heat until it becomes caramel, so that the color becomes amber. In addition,
Heat oil and onions in a pot
Sauté the ginger until fragrant, add water, caramel liquid, fermented glutinous rice, Sichuan peppercorns, spicy sauce and other spices, let it infiltrate and blend for a day and night, and then at noon the next day, mix it with Lithospermum oil, add radish and salt, and boil it.
Make the soup base.
The original tofu, dried fragrant potatoes, taro, etc. were cut into pieces, skewered with bamboo skewers, and put into the pot together to cook.
Ah, ah, ah. There was a hint of spiciness in the aroma, which penetrated into the noses of Lifu and the boat boss on the pier. The smell tempted them to snort. Before lunch time, the Fat Heart Restaurant on the pier was already crowded.
It was full of people waiting to eat.
Hey, today's Jiangshanzhu is different from yesterday's? Yesterday it was bowl by bowl, today it's a bunch, what's its name? Is there such a way to eat it in the world? Lifu and the boat boss were very curious.
.
Li Misu scratched his head and said: "It's all still Jiangshanzhuo. I haven't thought of a name for the strings yet. Otherwise, you can give the person who named it a good name and we will give him a hundred strings of them."
The accountant-looking man took a bunch and stuffed it into his mouth. He tasted it carefully. It was fragrant and spicy, and the taste was easily overshadowed. He reached out and took out a dozen more bunches and said, "This stuff is good. I'll bring it to my wife and son."
Give them a few skewers and let them have a taste."
After taking it, he touched his pocket and smiled awkwardly and said: "Oops, I forgot to bring money when I went out."
I want to put it down and have eaten a few skewers, but I want to write it down first but I can't say it. Because the rules of the restaurant are that the debt is owed first, and the name will be written on the small blackboard, and the name will not be erased until the money is paid. This is in a group.
It was a matter of losing face in front of others. He was so anxious that he scratched his head and scratched his head. After a while, he said: "I saw that these strings smelled good and tasted delicious, so I named them Chuan Chuan Xiang. I put the ten strings on my hand.
OK?"
"Slow Voice · Chuan Chuan Xiang"
Slice into pieces, make balls into circles, skewer and skewer to make them fragrant. Fish, meat, animal, and poultry are made into balls. Thousands of them are put into the pot, so what? Three glasses of strong wine? The north wind is strong, and it is suitable. Recommended by friends
Cup for cup.
The comfrey at the bottom of the pot is outstanding. It is also fried with onion and ginger in the pot until it is fragrant. Add rock sugar and fry it to create amber. The fermented glutinous rice is also combined with Sichuan peppercorns and spicy sauce, which are infiltrated and blended. The spices are so delicious.
After saying that, my eyes were full of expectations. If I said no, my gentleness would be ruined today.