Chapter 245: Humble water chestnut

　　 "How is it, are the guests still dissatisfied?" When the little girl at the front desk came to the back kitchen again, Chef Wei sullenly did not speak, but his apprentice couldn't help but ask.
　　 "The customer said that the meatball soup is delicious and would like to have another one."
　　 As soon as the little girl finished her voice, the dignified atmosphere in the back kitchen suddenly melted away. Chef Wei said unsatisfactorily, "It is rare for guests to like it, so let's add one."
In fact, if you follow Chef Wei’s temperament before, people may not be willing to serve a second dish if you think the dishes are delicious. After all, the a la carte dishes are made separately from the specific dishes. Like Chef Wei at Xiangyan, he has great autonomy. Quan, if he said that he would not make a second share, many customers would feel it a pity, but most of them would not force it.
　　 When the second meatball was made, it could be said that it was a matter of course, but Chef Wei still discovered the difference between the water chestnuts.
　　 Originally, he thought that today's pork was extraordinarily fresh, so the soup made was clear and not turbid, but when he made the second side, he found that the soup was so clear that it should be related to the water chestnuts.
　　Because there is a clear fragrance of water chestnuts in the pork soup, the taste of pork is largely masked, leaving only a tender texture.
　　 "Xiao Xiao, help me prepare the materials, I want to fry a pot of lion heads."
　　 "Master, I will prepare glutinous rice now."
　　 "You don't need glutinous rice, just use this water chestnut."
Lion's head is also a famous Huaiyang dish. The addition of water chestnuts makes the taste of lion's head appear crisp and richer. Of course, glutinous rice or lotus root is also added, but Chef Wei made lion's head mainly to test this. The taste of water chestnuts.
　　 After a batch of golden lion heads were fished out of the oil pan, Chef Wei did not intend to continue processing the batch of lion heads, but directly took a lion head and tasted it.
Pork does not have any strange taste, but it is very prone to taint during the filling process. Generally, the meat will be blanched to remove fishy before cooking, but there is no way to do this step when making meat fillings. The pork standard and the chef’s craftsmanship are of high standards.
The lion head in front of Chef Wei tasted only the fresh fragrance of pork with a hint of fragrance in the middle. Even after deep-frying, it was not greasy. On the contrary, the pork juice inside was tightly deep-fried after being deep-fried. The ground is wrapped inside, forming a crispy outside and tender inside.
　　 "From tomorrow on, the seasonal dishes of Xiangyan will be changed to braised lion head and stewed meatball soup, inform Manager Xu, let him help our chef buy a batch of water chestnuts back, preferably the kind with mud."
Xiangyan introduced new seasonal recipes in winter, which naturally attracted many old customers to patronize. Lion head is a common dish, but it is really a special skill to make common dishes delicious. .
　　 Since the last time with his tomato dishes, the chef Lu of Jufengyuan has a name in Tongcheng.
　　 But it didn't take long for Xiangyan's beef stew with tomato sauce to take away a group of diners, so Chef Lu went with Chef Wei.
Xiangyan’s winter seasonal dishes, lion’s head and meatball soup, in the eyes of Chef Lu, are naked provocations. You are a Hunan chef who puts so many spicy dishes and you ran to cook Huaiyang dishes. This is obviously to grab business with yourself. .
　　 So because of a small water chestnut, the masters of the two restaurants started a tug of war again.
　　 "Master, just about this, Xiangyan’s new meatball soup and lion head, this meatball soup is also equipped with fresh tender bean sprouts, and guests can put them directly after serving."
　　 "Everyone, try it."
When 　　 Xiangyan’s meatballs were entered, Chef Lu frowned. The crunchy texture inside the meatballs was a bit like lotus root, but the smell was not the same, so Chef Lu quickly locked onto the water chestnuts.
"It turns out that water chestnuts are added to this meatball. It's an authentic Huaiyang cuisine. It's just why the soup is so clear. It seems that there is something special. The guy on the other side is not only good at Hunan cuisine, but Huaiyang cuisine is also good. Our kitchen Are there water chestnuts?"
　　 "Yes, when making five-grain harvest, we will put water chestnuts."
　　 "Let's try it too. Use water chestnuts to make a batch of meatballs."
Chef 　　Road’s meatballs were not well received after they were made. The meatballs appeared loose in the casserole and the soup was muddy. To make matters worse, the dishes only contained meatballs and carrots, so the peculiar smell in the pork could not be covered.
　　 "Let's dump the meatballs!" Chef Lu only said this last sentence, but then the atmosphere in the back kitchen of Jufengyuan was very solemn for a while, and no one brought up the meatball related topics.
　　 Different from the opening ceremony of the water chestnut at the Xiang banquet, the water chestnut that Kunyang put into the fresh fruit market was not unexpectedly cold.
　　 Due to the improvement of fresh-keeping technology in the past two years, there are more and more fresh fruits that can be tasted in winter. Water chestnuts are troublesome to eat, and the people who like them are relatively small, so now many fruit shops can't see water chestnuts.
　　 The downstream of wholesalers stop selling water chestnuts. Naturally, these wholesalers will not buy this thankless fruit, even water chestnuts should be regarded as vegetables.
　　 Except that the Tongcheng Fruit Industry Chamber of Commerce sold a batch of water chestnuts in its own supermarkets and wholesale markets, the sales volume of Kunyang water chestnuts was considered unqualified compared to other fruits.
But this situation did not last long, because the water chestnut market is small, but the same supply is not many. People who want to buy water chestnuts will still use Kunyang water chestnuts~EbookFREE.me~Like Liao Ji Chaoshan Beef Hot Pot is one of them.
　　 "I want to eat spicy hot pot, but I don't want to eat such talkative Chaoshan hot pot."
"You have a big belly now. If I can secretly take you out to eat hot pot, you should be satisfied. When we go back, we will have to walk outside, otherwise we will be full of the smell of hot pot, and my mother will talk about it." Obviously this is a young couple who secretly ran out to eat hot pot, and the wife's big belly shows their love for hot pot.
　　 "Shrimp shrimp, hand-made beef balls, crab sticks, frozen tofu, and lamb, I want them all!" Obviously, I have not eaten hot pot for a long time and pregnant women are greedy.
　　 "Everything will satisfy you, by the way, one more person and one bottle of Copper Orange One."
　　 "I want two bottles!"
　　 After letting the bottom of the pot boil, it also means that the hot pot meal has begun.
　　 "Help me catch a shrimp slip." The wife kept directing her husband, after all, the ten-month period for the queen is running out.
Soon the pregnant woman’s bowl was filled with several shrimp slips. These shrimp slips were added with diced water chestnuts, so the tender shrimp slips and the refreshing water chestnuts became crispy and delicious, and most of the shrimp slipped quickly. All entered the pregnant belly.
　　 "Waiter, add another shrimp slip to this table."
　　 On that day, the shrimp slippery in this hot pot restaurant became the sales champion, far surpassing the best hand-made beef sold before. The humble water chestnut also slowly opened the market with his own strength.
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