The story of a cook

Chapter 603 Trial Production of New Dishes
Yan Li and her husband began to look for a suitable storefront.

The yellow beef from the couch has not yet arrived. In the past few days, I have begun to study hot pot seasoning and dipping materials, as well as the form of production and the structure of dishes, and at the same time design the hot pot kitchen.Drawing on the model of Shuyuan Hot Pot Kitchen, it is planned to design a kitchen like the open stall on the first floor of a new store.There is an ice stall in front, displaying all the dishes on it, and customers can order directly, and at the same time, they can see how the kitchen staff operates, clean and hygienic, clear at a glance, and safe to eat.

In the process of designing the ice stand, the position of the dipping table was considered, and the dipping table and the display area of ​​the ice stand were planned to form an area, and the free area of ​​Haidilao was added to design a free area for fruits, snacks and chewing gum. You can get some free fruits and snacks while eating hot pot.Yan Li suggested installing another drink machine to provide guests with free drinks.

The kitchen staff structure is as follows:

One head chef is in charge of stir-frying; one soup master is also the sous chef and is in charge of making shrimp slippery, fish slippery and beef balls; four meat cutters are in charge of cutting meat and arranging dishes; three vegetable pickers are in charge of vegetables Picking and washing and setting up the stalls; two people for cold dishes, one master and a younger brother, responsible for making and setting up ten small salads; two pastries, two dishwashing workers, and one handyman.

The menu structure is as follows:

There are two kinds of shabu-shabu: half a catty per plate of fat beef, 46; half a catty per plate of upper brain, 48.

There are three types of meat slips: Shrimp slips, half a catty per plate, 48; fish slips, half a catty per plate, 38; beef slips, eight taels per plate, 68.I have experience in adjusting dumpling stuffing, and it is the first time to use beef slippery. I have made it with high-quality beef before, and the effect is very good.The key point of making beef slippery is to add ice when using the stuffing machine, so that the minced meat is tender and elastic, and at the same time, it does not hurt the heat and maintains the taste of beef.

Hairy belly and louver are included in the meat slide.

Ten kinds of vegetables: small rapeseed, Chinese cabbage, lettuce, chrysanthemum chrysanthemum, baby cabbage, spinach, water spinach, enoki mushroom, fresh shiitake mushroom, and king oyster mushroom.The types of vegetables can be adjusted at any time as the seasons change, and it is enough to keep ten types every day.The standard for setting up the stalls is to put out [-] servings of each kind of green vegetables directly, so that the stalls of vegetables are rich and look green and oily.

Bean products are classified into green vegetable stalls, including fresh bean curd and dried bean curd.

Four kinds of seafood shabu-shabu: sea oysters, sea white shrimps, fresh shellfish, and crab feet.

Twelve kinds of dipping sauces.

I heard that there is a wild leek flower in the hot pot in Inner Mongolia that is very good. I sent some through a chef friend, but it has not arrived yet. I will try it when I arrive. If it is good, it will be a highlight.

There are eight kinds of small ingredients. On the basis of traditional small ingredients, sweet garlic and Laba garlic are added.

Ten small salads for cold dishes, don't be too refined, mainly appetizing and refreshing, like appetizers.

There are two products in the pastry area, one is hand-rolled noodles and the other is hot pot dumplings.

The hot pot dumplings are the first, and the dumplings are prepared to be wrapped into small dumplings of ten grams.Now the dumplings are 25 grams, and it is a bit difficult to make them into ten grams, but you can practice, everything is done through practice, and practice makes perfect.I thought I would propose two dumpling workers to practice hot pot dumplings, and I did it in two months.

If you want fashion features, you have to make things that others don't have. Any feature is made, not spoken.

After careful calculation, the overall gross profit rate of all dishes is 50.00%[-], which is seven percentage points higher than that of Chinese food, which belongs to the profit model.Even now, this hot pot mode is still running.

After sorting out these textual things, I gave it to Yan Li for review. After reading it, she agreed and asked me: "Old Tan, who do you think is suitable for making hot pot?"

"Who is suitable for making hot pot?" I was taken aback for a moment, and after thinking for a while, I said, "No one in our family can make hot pot, so everyone has to learn."

Yan Li was a little embarrassed, and said with the intention of explaining: "I mean once the hot pot restaurant starts operating, who will be in charge, among the four head chefs."

"No one is suitable, I don't know how to do it, and I probably don't like to go there, so I have to find another one." I said.

"I want to send one of the four head chefs."

"Alright, who did you fall in love with?"

"Do you think Master Du can do it?"

"Okay, as long as he agrees."

"Don't tell him this, wait until the hot pot restaurant starts to be renovated." Yan Li instructed.

"Ok, I know."

She is going to ask Master Du to manage the kitchen of the hot pot restaurant. In my opinion, it is a good arrangement. Although Master Du is not courageous, he is more stable. In addition, he is an old chef, and he is the head of the company. There should be such a person when opening a new restaurant. rest assured.He didn't think about anything else, never thought that Yan Li and the others were cultivating their own manpower.

A week later, the yellow beef, pickled peppers, chopped peppers, white dried peppers, fresh bamboo shoots, and bacon from the couch arrived. They all received the new store, and began to study and try to make small fried yellow beef and dry pot dishes.

First try to make small fried yellow beef.

Cut the yellow beef into [-] cm long willow leaves, cut the green garlic hob into [-] cm long sections, chop the millet with a spicy top knife, chop the rice with a spicy top knife, dice the Hang pepper and beauty pepper top knife, cut the parsley into inch sections, and pat the garlic with a knife Yes, cut into large grains, and fresh ginger into rice.

Hunan cuisine uses more green garlic, which is equivalent to chopped green onion in Northeast cuisine.

Soak the pickled peppers to remove the salt, dry the white peppers and chop them into fine pieces for later use.

Going to the stove, recall the fried yellow beef that I ate in Changsha, go through the production process in my mind, and feel that there is nothing missing, then remove the oil from the pan, and fry the sliced ​​beef until it breaks. Raw, pour into a colander to control the oil.Put the bottom oil in the pot, add green garlic segments, fresh ginger rice, garlic granules and fry for a while, then add pickled peppers and white dried peppers, millet spicy rice, diced Hang peppers and diced beauty peppers, and fry on low heat.

After 30 seconds, a pungent, spicy smell wafted out of the pot, which smelled very good.

When the spicy taste comes out, I know that I have found the right feeling, and I say in my heart that this is the taste and feeling.

Pour the oil-controlled beef slices into the pot, add a little soy sauce, refined salt, and chicken essence for basic seasoning, then turn on high heat and quickly stir-fry, let the beef slices and accessories stir-fry evenly, quickly sprinkle in coriander segments, and continue to stir-fry for ten minutes Seconds, take out the spoon and put it on the plate.

The moment I loaded it, I knew it was a success.

Li Shuangliang, Yang Zhijun and other masters stood behind them, each holding a pair of chopsticks and waiting.

Let me taste it first. It is fresh, tender, spicy, appetizing, refreshing, and stimulating. It tastes exactly like the stir-fried yellow beef I ate in Changsha. It would be even better if there is a bowl of rice. I can eat a whole plate of beef.

After tasting it, he said to the people waiting with chopsticks, "Try it all, how does it taste?"

Good guy, five or six pairs of chopsticks were inserted into the plate in an instant, and the five or six pairs had just been withdrawn, and the next wave of five or six pairs came in, and after two strokes, there was only the bottom of the plate left.

After tasting it, Li Shuangliang was the first to speak: "Master Tan, this dish is good and delicious. The beef is so tender, just stir-fry it. If our beef is guaranteed to be hard to bite, it must be marinated."

I said: "This is yellow beef. The cow is small. I guess it is a calf from that year. Otherwise, it wouldn't be so tender."

"Third brother, is this fried yellow beef?" Yang Zhijun asked.

I said, "Yes, this is fried yellow beef. I learned it in Changsha. Is it okay?"

He stretched out his thumb and said, "Okay, well, I like to eat."

The other masters have said yes, and they are still full of ideas. It is estimated that they will see the bottom immediately after doing two sets.

"Third brother, leave this dish to me." Yang Zhijun said.

"Leave it to you, but there is no commission."

"No commission, but food."

After he finished speaking, the other masters laughed.

I asked Yang Zhijun, "Are you responsible for Maoxuewang and boiled beef?"

"I am in charge."

After thinking for a while, he said to him: "In the future, you will be in charge of Sichuan and Hunan cuisine. It happens to be two dry pot dishes, so your dishes will be enough."

"Okay, I just want to cook Sichuan and Hunan cuisine." He said.

It was also a sudden flash in my head, and I made a temporary decision to train a master of Sichuan and Hunan cuisine in each store.Now there are five Sichuan and Hunan dishes in the dishes, and the addition of fried yellow beef and dry pot dishes is exactly eight dishes, which are in charge of one person.Specially-assigned personnel are responsible for bringing out the Sichuan and Hunan menu separately, which can guarantee the quality of the product.

After the trial production of fried yellow beef, the trial production of dry pot dishes began.

It is not necessary to use dry pot sauce to make dry pot dishes. There is no dry pot sauce in Changsha’s dry pot chicken, dry pot cured meat, and dry pot hare, but the dry pot flavor is very strong, and you can taste the original flavor in one bite. The taste is endless.

Dry pot is just a method, what is needed is the heat, effort and taste.

A total of three dry pot dishes have been made, dry pot wild bamboo shoots, dry pot thousand-sheet tofu, and dry pot farm chicken. It tastes the same as those made with dry pot sauce.

Now the understanding of the dishes has reached a new level. I feel that as long as I have eaten this dish, I can understand the essence of the dish. When I tried it, I didn’t imitate it, but did it according to my own ideas. The dishes I made are almost as good as the original ones. Not far from ten, and even surpassed.

This inspection gave me an insight. If you want to make the dishes taste the original taste, the choice of ingredients is very important. They must be from the place of origin. Only the ingredients from the place of origin have the original taste, and the seasoning and cooking techniques must also return to the original ecology. , the ingredients of the origin and the dry seasoning of the origin, only the original cooking method can make authentic dishes.

Take the fried yellow beef as an example, if it is not the yellow beef from the original place, it cannot be made. If there is yellow beef from the original place, it will not work without the pickled peppers and white dry peppers from the original place, and the taste will not come out.

There can be no tricks or tricks in the choice of ingredients.

In the evening, Mr. Wang, Yan Li and her husband came over and made a portion of these four dishes for them to try.After they tasted it, they all said yes, it can be served.

Mr. Wang said sincerely: "In the future, when you go out for inspections, you can go to Lao Tan. He can prepare food when he comes back, so he doesn't go out in vain."

Yan Li said: "Old Tan Xing, he can bring back three dishes when he goes home to participate in the wedding, and this time he inspected hot pot and brought back four dishes."

I said: "I do this, I like research."

Yan Li's husband asked: "Old Tan, how are you going to serve these dishes?"

"I arranged it like this. Each store trains a chef of Sichuan and Hunan cuisine, who is responsible for the production of Sichuan and Hunan cuisine, so that the quality of the products can be guaranteed and it is easier to manage." I said.

"Has the chef been selected?" Yan Li's husband asked.

"The new store has been finalized, but the other three stores have not yet been finalized."

"A friend introduced three chefs to me. They are good at cooking. They are going to cook at our house. It happens to serve Sichuan and Hunan cuisine. I think it would be good to ask them to cook."

After Yan Li's husband finished speaking, I was a little surprised. I was in charge of the chef. Yan Li never asked about these things, nor interfered.Now her husband suddenly proposes to introduce three chefs, and also directly operate Sichuan and Hunan cuisine, which not only disrupts my plan, but also is irresponsible.But since people have said it, they can't directly pout face.

"It's a good thing, but our family has enough chefs now. My plan is not to add more chefs, but to choose from the existing chefs. They are familiar with our family, which is better than recruiting from outside. Since it was introduced by a friend, the craftsmanship Definitely no problem, you can ask them to come over to try the dishes, have an interview, and if it is suitable, we will keep them, and there are a few chefs who are about to leave." I said.

Yan Li said: "Take a look, Old Tan. You arrange the chef. The chef he introduced to try the dishes. If you think it works, you can use it. If you think it doesn't work, you don't need it. Don't bother your face."

I smiled and nodded.

Yan Li's husband also smiled and nodded at me, and then said to Mr. Wang: "Mr. Wang, a friend introduced a manager who worked in the Binhai Hotel before. He may be a deputy, but it's no problem to be the manager of our house. Look at him." Arrange it, I feel that the manager of the old store is not good enough."

President Wang was as surprised as I was, but quickly smiled and said, "Okay, call this manager over first, and I'll talk to her."

After he finished speaking, he looked towards me subconsciously, what did he mean by Yan Li's husband?
What's the meaning?Change a few chefs and change managers. Seeing that Yan Li doesn't express her opinion very much, she is acquiescing to her husband's approach.It can be boldly estimated that her husband will formally intervene in the management of the company and is about to change.

(End of this chapter)