My daily life of cooking food in Tokyo

Chapter 177 I'm Different From Them

Although Otani Taketa's words were very tactful, Liu Minghui was not a fool and understood what he meant instantly.

That is to say, it is not worth the loss for Longli Izakaya to make edamame by itself, and it may even increase the risk of bankruptcy.

Better to drop this ridiculous idea.

Liu Minghui asked in surprise: "Have you ever come to our izakaya for a drink?"

Otani Wutai didn't know why Liu Minghui suddenly changed the topic, and said truthfully:

"I used to come here when Mr. Mizuta was the head chef."

"As for Mr. Liu, I have never been here since he became the chief chef."

In the past, it was impossible not to come.

After all, coming to the store to drink is also a means of wooing the store.

But since Liu Minghui came.

As long as the quality of the ingredients is guaranteed, Liu Minghui will not say anything.

Of course, Taketa Otani had no plans to come over for a drink anymore.

If you can not socialize, you must not socialize.

Or to socialize where necessary.

This is the quality that a good salesman needs to possess.

Liu Minghui showed such an expression as expected, and said, "No wonder you have such thoughts."

"I know you mean well, but it's not necessary."

"Because I'm different from them."

"Purchasing more twigs could put them in a bind."

"But I won't! Because I'm stronger than them."

"For me, Zhidou is the magic weapon that can make Longli Izakaya succeed."

Takeshi Otani looked at Liu Minghui in surprise.

Secretly, is the boss you so confident?
Different?
They are indeed not as young and arrogant as you.

What kind of zhidou can give you so much self-confidence?

While he was speechless, curious thoughts also arose in his mind.

He decided to come to Longli Izakaya to try the level here when he was free.

It is the link between daily maintenance and customers.

The company even provides a certain amount of reimbursement, which is completely a matter of making money without losing money.

Then you can confidently answer:
tried.

No!

What needs to be said has been said, Liu Minghui did not listen, and Taketa Otani did not want to say more.

It's hard to persuade the goddamn hell.

Too much nonsense will cause customers to be bored.

This is the thing that is not worth the candle.

With this in mind, Taketa Otani said, "Then I wish Mr. Liu great wealth and a prosperous business."

It happened that the workers responsible for unloading the goods over there also finished unloading, and Taketa Otani chose to leave with him.

Liu Minghui expressed his understanding of Taketa Otani's kind reminder.

After all, it is normal for people like them who have never seen their cooking skills to be so narrow-minded.

I just hope that he won't be too shocked when he eats the food in the Dragon Carp Izakaya.

Thinking like this, Liu Minghui started to deal with Zhidou again.

This is a big project.

Especially since I am planning to go home recently.

There is even less time left for yourself.

In addition to the branch beans that are used in the store every day.

Liu Minghui also needs to store enough branch beans to be used until the fresh branch beans are on the market next year.

The extra pod beans made every day will be frozen and stored for daily consumption during the change of seasons.

After being continuously salted and boiled, a large number of branch beans are spread flat on the iron plate, waiting to be cooled.

Several large fans are constantly blowing against them, trying to speed up their cooling.

While the twig beans were still cooling, Liu Minghui began to prepare today's dinner.

Super fried pork chop.

The reason why there is a super word is because it is full of weight.

First, the whole large pork chop is put into the pot and slow cooked.

Low heat and low temperature are the key to keep the pork chops fresh and tender.

If the temperature is too high, after stewing for a long time, the pork chops will lose the most tender taste, and it is easy to burn.

The right temperature will not destroy the taste of pork chops, but will stimulate the umami taste.

The secretion of a large amount of sodium glutamate makes this pork chop extremely delicious.

After about half an hour, the pork chops that have been stewed at low temperature are already half-cooked.

Take it out directly.

The pork chops at this time looked extremely tender and did not look like they had been stewed for a long time.

It doesn't need to be fully cooked as it needs to be deep-fried afterwards.

Cut the pork chops directly into pieces after being fished out.

Then sprinkle some thin salt on the cut surface, marinate for some time, and wait for the flavor to develop.

The pork chops cut by Liu Minghui are very thick.

Each piece weighs more than half a catty.

Pork chops of this size can give people the feeling of eating them all at once.

Wrap the marinated pork chops in a deep-fried three-piece set, and put them directly into the pan for frying.

All frying trios refer to flour, egg liquid, and bread crumbs.

If you wrap the ingredients in order before frying and then put them in the pan, you can create a different flavor.

According to the order of operations, the first step in frying food is to coat the ingredients with a layer of flour.

If possible, it is best to use a mixture of flour and starch.

The flour adds stickiness and the starch gives the fried crust a crispy finish.

Mixing the two ingredients can make the fried food more delicious.

After coating with flour, you need to brush with a layer of egg wash, and the food coated with egg wash will be more crispy.

After adding egg liquid, the fried taste will be more fragrant and the color will be better.

After wrapping the egg wash, it's the last step of the three-piece set - bread crumbs.

Bread crumbs are generally used in fried and pan-fried foods.

Its main function is to reduce the time when food is fried.

Due to its own characteristics, it can achieve the effect of crispy and fragrant skin.

Super tonkatsu needs to be fried twice because it is very thick.

When frying for the first time, heat the oil to [-]% heat.

The specific manifestation is that when we insert chopsticks into the oil, there will be many tiny bubbles around the chopsticks.

Put the three-piece fried pork chops wrapped directly into the oil pan and fry until golden brown, then remove.

Wait for a while, heat the oil to [-]% heat, put the fried pork chops in and fry again.

The specific manifestation is that green smoke begins to come out of the oil pan.

Remember, the oil temperature is [-]% hot when the green smoke just comes out.

After deep frying, the fried pork chops can be crispy on the outside and tender on the inside without being greasy.

The function of re-frying is to use high-temperature hot oil to reduce the oil content of the dish itself when re-frying.

This way it won't be greasy to eat.

Rebombing also plays an important role.

It is to let the dishes go through high-temperature cooking and frying again, so that the difference in the degree of heating between the inside and the outside widens.

The result is crispy outside and tender inside!
The fried pork chops are golden and crispy, exuding a delicious fragrance of fried food.

Put it on the filter to control the oil a little bit.

Take out a piece of super tonkatsu, which weighs more than half a catty and makes it look very thick.

With the clicking sound of cutting, the pork chop was quickly cut into thick slices.

Along the incision, the gravy can even flow out, which is so attractive.

Finally, pour in the pre-prepared sauce and simply adjust the flavor.

A super tonkatsu that can give people a sense of satisfaction is completely completed.

It looks very attractive under the light.

(End of this chapter)