msmithbooks Chapter 41 Gourmet Association and Gold and Silver Magnolia Slices
Chapter 41 Gourmet Association and Gold and Silver Magnolia Slices
That's how a group of four came to Suji, Moustache, the man arguing with him, and the other two colleagues who said they were afraid they would fight but actually hoped they would fight, and followed along to watch the fun and have dinner.
Calling Su Qiao over at this moment is not for any other reason, the mustache just wants to ask if he can cook by himself.
On the day of taking pictures of the dishes, Xiao Huzi heard from the waiter that the chefs in the restaurant are still not as skilled as Su Qiao.Xiao Huzi has no idea, he only believes in Su Qiao's cooking skills, but he doesn't know how much the chefs he teaches can learn.
"Little boss, can I trouble you to show your skills?" Mustache asked. "I brought a few colleagues here today, and they all wanted to try the dishes made by the little boss."
Su Qiao blinked, but didn't answer right away.
In fact, he was a bit reluctant, because the weather was very cold, so he just came over after class. He sat in the store for a short time, and the air-conditioning wind could not fully soothe his shivering body in the cold wind, and he was still a little afraid of touching cold things.
However, it is inevitable to encounter water when cooking. Even after drying, the hands are still cold, and it takes a long time to warm them up.
Su Qiao felt a little troublesome because she wasn't making things for her family, and she didn't want to move.
After all, he is still a little salted fish. Now that the store is busy enough to sit comfortably, of course he wants to stay there all the time, and it is best if no one bothers him.
But Xiao Huzi is someone he knows. The last time he came to shoot the promotional pictures of the dishes, the finished product was also very good.Isn't it kind of unreasonable to refuse like this...
He was still hesitating, and the mustache on the opposite side said: "My colleague has someone he knows in the Jincheng Food Association. Maybe he can introduce Su Ji later and get the qualification to participate in the Top 10 food list."
This was discussed by Mustache and his colleagues.
Originally, when a colleague proposed to cover his meal expenses for a year, Mustache felt a little inappropriate.It's already a bit ineffective to win. If you really want to eat a year's work of your colleagues for nothing, can you be ashamed?
Moreover, if you bet on the little boss's craftsmanship, you will be the one who benefits in the end, so you should ask the little boss to cook.No matter how you think about it, the little boss innocently got involved in the debate between the two of them, and he is somewhat guilty.
It would be better to exchange one year's meal money for the person recommended by the small boss to the Jincheng Food Association. In this way, the small boss's craftsmanship can convince his colleagues, and it is not a waste of hard work.
As for Mustache himself, if he could exchange this condition for the little boss to cook for himself, wouldn't it be equivalent to having a meal with his colleagues for nothing?Think about it...it's not a loss at all.
Su Qiao let out a "huh", didn't quite understand, and said sharply, "Is this food list very famous?"
He didn't know the information of Jincheng Food Association before, so he didn't know what this so-called food list was.After all, only in a certain industry can you know the internal rules.Just like the Su family's industry, in the canned food and sauce industry, it is very popular when it is said, but in the entire food industry, the influence is not so great, and if it jumps out to enterprises across the country, the influence will naturally drop to another level.
The directory launched by the Jincheng Food Association may be a ranking in the eyes of laymen, but in fact it is still very authoritative in the industry.After being selected into the Top 10, there will be corresponding advertisements. At the same time, chefs who have been selected into the Top 10 for three consecutive times will be promoted to be judges of the Food Association.
Mustache briefly explained to Su Qiao, focusing on the benefits after being selected.
"The Top 10 Gourmet List will be published in local newspapers and magazines, and at the same time, the Internet platform and TV programs will be promoted in three ways, covering a wide range." Mustache said. "Dianping.com and Groupbuying.com will also set Top 10 as the key goal for the next year, and make specific pushes according to user habits. Compared with other stores, the exposure rate is very high."
Su Qiao: "Oh."
He nodded and thought to himself: In other words, being selected into the top ten of this gourmet list can save a lot of advertising costs.
Su Qiao was a little moved.
He thought about it for a few days, and found that it was too slow to make money from one store. There are so many branches in Songshiji... When will it be possible to compete with them?
If you continue to open branches, the initial investment will be huge.Not counting the rent, water, electricity, decoration, manpower, etc., the follow-up publicity is also a lot of money.
Advertising is still very useful, as can be seen from the crowd of customers yesterday.Some even came to Suji from a place more than an hour away by car because they saw the soft article on the official account of Jincheng.
Now the catering industry is very competitive. Even if the taste is good, but there is no publicity, it may lead to a slow return on capital. Many small shops have not waited to start, and they are boiled to death.
If you can be selected into the Top 10, you can have free advertisements, which is very cost-effective no matter how you look at it.
Mustache said again: "The print media is not as popular as it used to be, so the focus has shifted to online. The local TV programs still attract a lot of attention from the public. Basically, once they do it, they will have a relatively large reputation in Jincheng."
This Su Qiao still knows.Mother Su occasionally watches local life programs, such as dispute mediation, emotional hotlines, etc. Her favorite is a dating show for middle-aged and elderly people, which she must watch every week.Su Qiao watched a few episodes with her when she was free, and was shocked by the rich emotional life of the local uncle and aunt.
As Moustache said, the attention of local TV programs is not low.Su Ji is now mainly developing in Jincheng, and it is of course the best to be on TV programs.
Su Qiao agreed to come down, then looked at Mustache and his colleagues, and said politely: "Then do you order? Or do I decide what to do?"
Mustache said to his colleague: "You can order, order as you like."
Colleagues looked at Su Qiao with distrust.
Before, he only thought that Su Ji was a small shop, the price was ordinary, and the ingredients were not expensive, so there must be nothing delicious.Seeing Su Qiao now, I began to doubt such a young chef, can he be good at it?
In the Japanese grocery store he went to last time, the master who made the sushi had to serve the customers after more than ten years of hard apprenticeship.In all the famous restaurants in Jincheng, the youngest chef is over forty.
The one in front of him looks like a student, how can he compare with them?
This colleague has a straightforward personality and did not hide his doubts at all. He looked at Su Qiao and said, "Is it really you who did it? You have only studied for a few years. What specialties do you have?"
Mustache: "..."
He was so embarrassed that he didn't know what to say, so he could only apologize for his colleagues repeatedly.
Su Qiao is not angry at the moment.He doesn't like to quarrel with others. He glanced at his colleagues, shook his head and said, "I didn't learn."
colleague:"……?"
"I just read the recipe and found it online." Su Qiao said slowly. "If you don't order, I'll just cook."
colleague:"……"
Su Qiao turned to go into the kitchen, and heard a colleague with a mustache say behind her: "Is there a scammer?"
He curled his lips unhappily, thinking: This person is a bit annoying.
Entering the kitchen, there are two or three people eating.
The dining time in the back kitchen is not fixed, and there must be no food at noon, so I can only wait for the peak meal time to pass and cook something for myself.
Seeing Su Qiao go in, those eating put down their bowls and chopsticks one after another, rubbed their hands on their aprons, and said hello, "Boss, what's the matter?"
Su Qiao smiled at them, walked around the shelves where the ingredients were placed, and looked at the ready-made things in the kitchen.
"I'll cook a few dishes." Su Qiao said. "Go ahead and eat, it's okay."
Most of the side dishes that are needed are prepared and put aside, and there are not many ingredients that need to be prepared by Su Qiao.Signature dishes such as Jiuwei hoof pork have been simmering in a big pot all the time, and they only need to be fried with gravy and poured on it.
He stood in front of the stove and turned on the fire, and the two chefs he recruited came up and followed them consciously.
Put the cold oil into the pan, and Su Qiao took two cloves of peeled garlic from the side, cut them into slices of equal thickness, and then chopped them horizontally until the cloves turned into minced garlic.
"Little boss, there are ready-made ones here." One of the chefs, Awen, said.
He was referring to the minced garlic that had been prepared in advance in the kitchen, because it was afraid of oxidation and turning green, sesame oil was put in it.
After Su Qiao chopped the minced garlic, she swung the blade of the knife on the cutting board, and the small snow-white tips piled up by the minced garlic were completely transferred to the kitchen knife.Then it entered the oil pan, and it boiled instantly, emitting a strange fragrance.
At this time, Su Qiao had time to say: "That one is too broken, and the sesame oil is not good, it has a strong smell."
The minced garlic produced by the machine has a softer taste and melts more easily when frying, which is not as good as the one cut with a knife.The current dish is gold and silver magnolia slices. The main ingredient is chicken, which will be soaked in chicken soup later. It already has the delicious fragrance of chicken soup and chicken oil, but it will feel greasy after using sesame oil.
"So..." Awen nodded.
This gold and silver magnolia slice is an updated dish for the next time the menu is changed. The two chefs are still learning. I only watched Su Qiao make it twice before, and I wrote down the materials and steps used. I haven't had time for such details. Correct them one by one.
Put the minced garlic into the oil pan, and when it is golden but not burnt, take it out and drain the oil.All that's left in the strainer is the tangy dried minced garlic, which loses water during frying, creating a tantalizing shriveling.
Pour water into the pot, bring to a boil, and prepare the bean sprouts with the head and tail removed.When the water just boils, immediately drag the family down and roll it over.
The jerky taste disappeared, and the bean sprouts gradually became translucent.Su Qiao estimated the time, and when the bean sprouts hadn't lost their crispy taste, they scooped them up with claws and put them through cold water.
Ah Wen watched silently, and wrote down the time for blanching the bean sprouts.
There is ready-made chicken soup in the kitchen, and Su Qiao took a small pot to fill it up, and said while cooking: "Cut two to three hundred grams of boneless chicken thighs, the thinner the better."
Ah Wen immediately went to get the chicken thigh.His knife is solid, and the cut is thinner than Su Qiao's previous demonstration. It looks almost transparent, and the muscle fibers seem to be scattered.
The chicken soup was boiling in the pot, Su Qiao lowered the cut chicken thigh into the golden soup, and when the chopsticks moved up and down, it immediately turned into a piece of snow white.
The heat of this dish is extremely important. The chicken thighs are already tender, but they have to be sliced thin enough, and picked up as soon as they are cooked through, so as not to get old, and the taste will be softer than fish.At the same time, it absorbs enough of the fat and aroma of the chicken soup, and it also has a touch of sweetness, which is refreshing and vivid.