After a while, the waiter who served the food came back.
"Well, those customers just now insisted on serving the remaining dishes!"
I don’t know whether to live or die!
Zhou Yan turned around and smiled at Qin Fangyuan: "Uncle Qin, please check the price of the vegetables!"
"Okay!" Qin Fangyuan nodded with a smile and told the waiter, "The first one is one thousand, the second one is two thousand, and so on..."
While Qin Fangyuan was busy extorting money, Zhou Yan had already taken out the blanched pork belly, cleaned up the remaining pig hair, and put it into the pot again.
After the pagoda meat was ready, Zhou Yan turned around and started making three-no-stick dishes.
The original name of Sanbu-stick is Osmanthus Egg. The raw materials are very simple, eggs, starch, sugar and water. After being made, it requires non-stick plates, non-stick chopsticks and non-stick teeth, so it was named Sanbu-stick.
There is nothing to say about the preparation of raw materials. The key to making three-no-stick dishes is that after the ingredients are put into the pot, they need to be stirred continuously.
The chefs in the kitchen, who originally looked disdainful, changed their expressions when they saw that Zhou Yan stirred the food hundreds of times in just over a minute: This thing not only tests the skill of holding a spoon, but also tests the chef's control over the heat.
The certainty.
It took Zhou Yan more than five minutes to prepare the three non-stick dishes, take out the pan and then go back to the double-crisp ingredients, chicken gizzards and pork belly.
Double-crisp fried in oil is purely a cooked dish, because chicken gizzards and pork belly will become old easily after being cooked. After being cooked, the chef needs to race against time.
For Zhou Yan, whose five senses have been strengthened, oil-explosion and double crispiness are nothing more than that.
When the oil is fried and fried, the pork belly cooked on the other side of the stove is almost ready. The next step is to adjust the sugar-colored sauce, add color, cover the lid and continue cooking.
While the pork belly was coloring, Zhou Yan processed the prunes, the base dish of the pagoda pork, and cut them into pieces for later use.
The last dish is Wensi Tofu. All ingredients must be shredded, especially the tofu...
"Da da da..."
When Zhou Yan was cutting tofu, the chefs in the back kitchen put down their work and stared dumbfoundedly at Zhou Yan cutting his "fingers".
They are all knives players, so everyone knows that the young man opposite has reached a certain level of knife skills in order to be that fast.
After cutting the tofu, blanch it in water to remove the beany smell, set it aside for later use. After cutting the remaining mushrooms, winter bamboo shoots, ham, and chicken breast into shreds, Wensi Tofu is 90% complete.
After more than 20 minutes of stewing, the pork belly on the other side has turned into the color of braised pork.
Take it out, cut it into continuous thin slices along the edge, roll it up again, and pile it on the cooked umeboshi vegetables to form a pagoda shape.
Pagoda meat is done.
Boil water in the pot again, add broth, add the chopped tofu, mushrooms, winter bamboo shoots, ham, chicken breast and shredded pork. After a little stir, the Wensi tofu is ready.
After finishing the work, Zhou Yan took off his apron and chef's hat and gave them back to Qin Fangyuan, who was full of joy: "Uncle Qin, the work is done, I'm going back first!"
"Well..." Qin Fangyuan hesitated for a while, but nodded, "Then you go back first!"
After seeing off Zhou Yan, Qin Fangyuan turned around and looked at his old partners, and the smile on his face gradually disappeared.
"Now, you know what it means that there are people outside the world, and there is a sky outside the world! I often tell you that the music cannot leave the mouth, and the skills cannot leave the hands..."
A group of chefs were silenced by Qin Fangyuan's training, and they didn't even dare to raise their heads.
When Zhou Yan returned to the hall, he found that the dishes on the table had been cleared, and his uncle's family was sitting leisurely on their seats drinking tea and waiting for him.
"You're back?" The smile on my uncle's face was still bright, but there was a bit of embarrassment in the brightness, so it was hard to explain clearly.
"Well," Zhou Yan nodded, "If there's nothing else, let's go!"
After leaving the hotel, the little cousin's gossipy soul began to burn: "Cousin, where did you learn these skills?"
"When I was in high school..."
Zhou Yan had no choice but to make up a plug-in old man to support himself.
These days, the cheating grandfather is still a rare thing, and Zhou Yan made it up in a decent way, my uncle's family of three actually had no doubts about it.
Moreover, the little cousin also asked with great interest how to cook the four dishes, especially the "three no-stick" dishes.
"Brother, how about you do it again tomorrow?"
Zhou Yan looked at his brother-in-law who was also a little moved, and smiled bitterly: "It's a bit of a waste to do three things!"
"It doesn't matter!"
The father and daughter answered in unison...
On the off-year day, it is usually celebrated as a day to offer sacrifices to the stove or to bid farewell to the stove. It is the legendary day to send the stove prince to heaven. In rural areas, paper is usually burned, but in the city there are no earthen stoves, so just think about it.
Of course, after the Little New Year, the last busy work of the year begins, the busy New Year and the New Year.
On the twenty-fourth day of the year, Zhou Yan got up early with his uncle and his family, went to the restaurant, opened the door, mixed stuffing, and made bread and buns, just like usual.
However, when selling breakfast, apart from a few surprises, many regular customers asked my uncle if he could help steam a few pots of steamed buns or make cakes.
My uncle couldn't save face, so he agreed.
Just after breakfast, many customers brought home-ground flour.
Looking at the flour piled on the table, Xiao Jinzi's head was big: "Old Li, why do you do everything?"
“They are all old customers!”
The uncle's natural attitude made Xiao Jinzi twitch at the corner of his mouth: "Now, I'm going to be very busy."
While breakfast was over, the family started making steamed buns and making dough first. In order to prevent confusion among different households, my uncle even went to the supermarket and bought a dozen basins for bathing children.
There were eight old customers who ordered steamed buns, and they left more than 200 kilograms of flour. In order to ferment these flours, my uncle Li Yulin used the inventory of old noodle yeast and all the old noodle starter that he had saved for more than half a year.
On...
Just when the family was busy in full swing, an acquaintance came to the store, Qin Fangyuan.
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After entering the door, Qin Fangyuan walked up to Zhou Yan who was making noodles with a smile, took out a big red envelope from his pocket and stuffed it into Zhou Yan's arms.
"Xiao Zhou, it's a small thing, don't take it too seriously." As he said that, Qin Fangyuan looked at the large and small pots displayed in the store with a smile, and smiled slightly, "Seeing that you are quite busy, I won't disturb you for now.
Make an appointment in advance and happy New Year!"
As soon as Qin Fangyuan left, his little cousin who went out to buy edible alkali came back. She walked closer and looked at Li Yulin with a suspicious face: "Dad, did the owner of Ruiyang Restaurant come over just now?"
"This is a thank-you gift for your cousin," Li Yulin smiled and looked at the red envelope with a corner exposed in Zhou Yan's arms, "This old boy is quite generous!"
Li Jinling said in the direction of her father's gaze, found the target, and approached Zhou Yan with a smile: "Cousin, can I check it for you?"
After saying that, Li Jinling reached out and took out the red envelope, opened it and looked at it, and exclaimed in surprise: "Ah, so many?"
"How much?"
"Probably just over five thousand," Zhou Yan grinned, "This old Qin is quite generous!"
"Exactly five thousand!" Li Jinling rolled her eyes and stared at Zhou Yan with a smile, "Cousin, half of it when we meet?"
As soon as the little cousin finished speaking, she was bombarded with eyeballs from her parents.
"Xiaoling, this is your brother's hard-earned money, do you have the nerve to ask for it?"
"Then forget it!"
Li Jinling smiled and stuffed the money back into her bag. Just as she was about to return it, she was stopped by Zhou Yan: "Cousin, I'm short of money recently. It's impossible to share half of it. Count five of them yourself. It's considered lucky money!"<
/p>
"Stone!"
Seeing that his uncle was a little embarrassed, Zhou Yan smiled: "This year's harvest is good, not less than a few hundred..."