Chapter 17: Chef 16

The price of the newly purchased shop is very low, only twenty-two silver is less than that of the grocery shop. But there are advantages to being expensive, and there are also disadvantages to being cheap. The reason why this shop is so cheap is in its place.
If you are not very familiar with the local terrain, it would be impossible to walk around the 789 alleys here. Qi, who almost fainted in the hutong, was so worried that he couldn't afford to eat, for fear that his daughter would lose everything.
Lin Dan was comforting her as she packed up the tables and chairs: "Mother, don't worry, it's not unreasonable for me to open the store here. Look at what shops are around you?"
"What is it? The casino, the arena, the pier, the brothel are all places that are in the lower class, and the people are all in the middle of the class. I really do n’t understand why you want to open the store here. Since the Yan family ca n’t stand us When we leave Beijing, we can have a happy birthday. Madam does n’t want you to fight for a family property, and you do n’t want you to be more or less. Madam only wants you to be safe.
Qi said as she pulled her daughter's wrist.
Lin Dan patted her calmly, explaining: "The residents of Nancheng are migrants, their identities are indeed complex, but they are better than those of Beicheng. Do n’t you think Nancheng people are cheap, but here they are hiding dragons and crouching tigers, and teng and phoenix rise. There are all kinds of people, not a simple place. If you do business here, it is much better than in Beicheng. You look at the casino, the arena, the pier, the brothel, whether it is people coming and going, this is the city Natural popularity. Whether a restaurant business is good or not, culinary skills take the first place, followed by popularity. Good culinary skills and popularity, this business naturally rises. My culinary skills are here, and I borrow the popularity of the surrounding area, Don't be afraid to make no money. You'll know when I open the store. "
"The popularity around is really not bad, but you don't see if your restaurant can borrow their light. This Hutong alley has to go around seventeen or eighty bends. Can people find you here? Open the restaurant on the street Well, I have never seen a shop open in a dead end. "Qi is still worried.
"Jiuxiang is not afraid of the alleys. This is not a big problem." Lin Dan smiled and waved his hands, not minding.
The buddies she brought were very frivolous. In a long time, she cleaned up the store and hung a small flag at the door. This allowed her to do business.
The handsome man delayed some time in the morning. He only arrived at noon. He first spotted the local snake here, and then called the nearby catcher to let them take care of Lin Dan. Then he went to the store to report. Of course, these things are carried by Lin Dangan, lest she have any burden in her heart.
"Why are you here again? You have nothing to do?" Lin Dan looked surprised when he saw the man.
"You never seem to ask my name?" The man asked no more.
Lin Danchi laughed for a moment, then chuckled, "Well, who is your first name, what age is this big brother?"
"I'm twenty-six this year. My surname is Tang. You can call me Jiu Jiu, or you can just call Jiu Jiu directly." The man offered a junior ceremony to Qi, and then picked up his ax to chop wood.
"Tang? This is a good surname." Lin Dan smiled more briskly. She is an aunt cook, and she has a natural affinity for things.
The man thought for a while and knew what she was laughing, her eyes could not help but let out some soft light. Even the name of each other can be associated with the dishes, Lin Dan really "three sentences do not leave the line."
The restaurant's signboard has been invited by the carpenter to make it, and it can only be delivered in the afternoon. Lin Dan did not plan to do business today, but only the servants brought three cauldrons to hang the soup, a pot of clear soup, a pot of milk soup, and a pot of braised soup. . Because the price of the noodles is very cheap, she still has a lot of silver to spend, so cooking is almost regardless of the cost. The whole chicken and duck are stuffed into the pot, and elbows and pork bones are added together. Boil in water.
"I learned the technique of hanging soup from a teacher from the north. Although he is not a master chef, the skill of cooking is really good. I only learned a little bit of fur after studying with him for three years. The soup must be hanged with a small fire. The milk soup needs to be washed with a high fire. You must pay attention when you add firewood. "Lin Dan was very modest in speaking, but the method of hanging soup was very old-fashioned, simmering, cooking, sweeping, hanging, and moving.
Tang Jiu stared at a few cauldrons, his voice a little worried: "Can you make money with enough materials?"
Lin Dan chuckled: "Don't look at the pots of soup that I use, they seem to be costly, but you know, these pots of soup are enough for me to cook hundreds of dishes and hundreds of bowls of noodles. . I hide this shop too deep, I have to boil some old soup to hang people. The so-called 'wine flavor is not afraid of the alleys deep', in my case is 'Tangnong is not afraid of the alleys deep'. When the soup is boiled, there will always be someone smelling Weier came. "
Both the clear soup and the milk soup were boiled. Lin Dan put the spice packs into the stewed broth, boiled with high heat, rolled for a quarter of an hour, and then into the elbow, pork bone, pork belly, pig skin and other things. After boiling, cover the pot lid. Use a wet towel to prevent steam from escaping.
"This pot of marinade will be boiled over low heat until tomorrow morning, and everyone can rest and leave alone to watch the fire." Everything is ready, Lin Dan patted his hands and dismissed everyone. The caravan had a dry goods business to run, and several servants packed up and left the city.
Lin Dan was preparing to make lunch for his mother and Tang Jiu, and suddenly came in alone outside the door, but it was the second of Xiaoyuan's shop, with an expression of indignation: "You can find this liar! You said, what you sell to my restaurant Something, how can it be better! "
"Little brother, don't worry, I'll tell you anything when I return to the bridge garden restaurant." Lin Dan not only was not annoyed, but also generously poured a cup of hot tea for the shop's second.
Dian Xiaoer was here to catch someone, and she hurriedly dragged her. She got a cold glance at Tang Jiu and was timid again, so she had to invite people back with a good voice. The fair-skinned little chef was already waiting in the shop, apparently the victim, but the skin was very thin, and the tone of crusade was very soft. "The ingredients you sold to me may be problematic, and they can not make the taste of the top ingredients. You taste, this is a dish made from Guangdu you sold to me. I bought it from Yan's Restaurant. They are all the same seafood. How come my house tastes so bad?
Lin Dan tasted both dishes and couldn't help laughing. She was anxious not knowing how to fight back at Yan's family, so the little chef handed the knife up. What's more, she couldn't fight the Yan family, someone was always fighting for herself.
With that in mind, she waved her hand and said, "Go to the kitchen and let me see how you cook. I dry these goods from the hundreds of thousands of items and pick them up, little by little. Top grade, there is absolutely no problem. Since there is no problem with the ingredients, it must be a problem with your cooking methods. Let's find the cause from the source. "
The little chef nodded his head and agreed, and then walked towards the back chef, doing everything neatly. The old treasurer gave Lin Dan a glance, and seemed to want to scold her for not knowing how to be polite, but because of the suffocating Tang Jiu, he was afraid to speak. The party arrived after cooking and started cooking.
Lin Dan stared at the little chef for a long time and shook his head: "You have a solid foundation, but you lack some experience. When you use dry goods to make dishes, Qi Chengfu is making hair and San Chengfu is making seasoning. , Naturally can't make good dishes. "
"For example, this black ginseng, you ca n’t just use water to soak it. If you just cut it into pieces and stir-fry, you can use it. If the whole black ginseng is used in the dish, the meat will be soft and hard, and the taste will be very uneven. It ’s not good. I ’ll teach you a secret method. It ’s best to bake the black ginseng on a hot iron plate before putting it in the blisters. Then use a small fire to burn the outer layer of black skin. Finally, use a knife to scrape off the black skin. Boil it in water. Why treat it like this? Because the freshly-purchased dried ginseng still contains some moisture, it will only be uniform if the moisture is thoroughly removed. Boil it three times and let it cool three times so that it can be considered a real hair. It's clear, and you can make a print with a swipe of your hand, and it feels very soft and smooth. "
She dealt with black ginseng while explaining, a pair of clever hands flipped up and down, and watched the crowd. The little chef realized afterwards that this forest shopkeeper was not only a dry seller, but also a very experienced chef. She has the unique skill of making black ginseng in her hand. Without three or five years of study, who can think of the key? However, she not only thought of it, but also taught others without hesitation, and her morality was also excellent.
In order to learn a little more, the little chef quickly took over the job of sending black ginseng.
Lin Dan wiped his hands with a papa, continued to process the fish belly, and explained while boiling the oil: "You haven't made the right belly. You have to use oil to make the mouth feel smooth and soft. Soak two in 50% hot oil first. Then, after cooling, put it on the stove and fry it with a slight fire. Then remove it and soak it in water to fully absorb the moisture, and then put it in the grey water. Pat it constantly with your hands to wash away the grease. Finally, rinse the grey water with water. The taste is so that it can be put into the dish. The taste of the oily fish belly is very soft and glutinous, no matter how it is cooked, it is not delicious. Not to mention the top wide belly, even the worst-quality broccoli fish belly can be made into a treasure. "
Speaking of cooking, Lin Dan was spontaneous and did not pull down the work in his hand. He soon cooked a pot of oil and put the fish belly in. If the chef has any real skills, he will know when he is on the stove. The little chef looked at Lin Dan, his eyes were getting brighter and brighter, it was like finding a treasure.
While waiting for the oil temperature to cool down, Lin Dan said again, "Look, this basin of rock ears is not right. It is not enough to boil the water. You have to add a bit of coarse salt to soak and soften it, and to remove the fluff on the back ..."
"Yes, yes, you are right! I am wrong with the treasurer, I misunderstood you before. Your adult has forgiven me a lot this time. I am not good at cooking. Please teach me! The restaurant has launched a new dish called squirrel catfish, which looks good and tastes good. It has already taken away the only few diners in my house. If I don't grow, I will really smash the sign of the "Yuzanjia" It's in my hands! "The little cook repeatedly folded his hands to Lin Dan. Speaking of conscience, just looking at the craftsmanship of this hair, Lin Dan is no worse than his father and grandfather, and he is more than enough to be a master.