When they got up in the morning, Xu Zhuo and Yu Keke first had a free breakfast at the hotel's restaurant, and then went back to the room to start packing their luggage.

Clothing, utensils, equipment...... There are a lot of various things, plus some souvenirs for the family or something, fortunately there is Yuan Kang's big G, otherwise so many things have to be consigned back.

Yuan Kang arrived at the door of the hotel at ten o'clock, and when he came, he also brought Yuan Desheng's gifts to Xu Zhuo and Yu Keke.

Yuan Desheng gave Xu Zhuo a jade peace buckle ornament printed with heaven's reward for diligence, looking at the quality of the jade, it is estimated that it will be at least tens of thousands.

This should be to encourage Xu Zhuo to work harder in cooking and not to slack off.

After all, they have not reached the point of integration and innovation of the eight major cuisines, and I hope that Xu Zhuo can go that far.

This ornament has a profound meaning, Xu Zhuo likes it very much, and decided to put it in front of his computer desk when he goes home, encouraging himself to play more games......

cough, just kidding, he naturally understands Yuan Desheng's good intentions.

However, Xu Zhuo can't be the master of this matter, everything depends on what task the system gives.

As for Yu Coco's gift, it is relatively simple and crude.

Yuan Desheng didn't know this girl's preferences, so he directly bought a bracelet full of broken diamonds for this girl, and the price was worth almost six figures.

Rich people give gifts, and they are so unpretentious.

Yuan Kang helped Xu Zhuo load his luggage into the car, and then went to the supermarket next door to buy water, snacks, fruits and other foods.

When he was about to buy instant noodles, he was stopped by Xu Zhuo: "I'll treat you to dinner on the way, don't eat instant noodles." ”

Yuan Kang reluctantly put down the instant noodles in his hand: "There is nothing to eat in the high-speed service area, and the quality is not good, it is better to eat instant noodles, saving time, effort and worry." ”

Xu Zhuo hadn't eaten in the high-speed service area, and he planned to take the opportunity to experience it, so he didn't care about Yuan Kang's words.

It's only about 800 kilometers, and there is nothing urgent, so why should you rush so much if you can get to the provincial capital today?

After settling the bill, the three of them got in the car and followed the navigation all the way to the north, heading straight to the provincial capital of the Central Plains.

In the choice of high-speed, Xu Zhuo wants to take the Beijing-Hong Kong-Macao Expressway, because it is a major road, and he can go to the provincial capital without changing the expressway, which is relatively smooth.

However, Yuan Kang studied the map for a long time and found another highway to Yueyang and Suizhou, which could save more than 30 kilometers relatively speaking.

After all, he was the owner of the car, Xu Zhuo listened to Yuan Kang's opinion, and it was true that he ran more than 30 kilometers less, but it was several hours longer than going to Beijing, Hong Kong and Macao.

The reason is that there are more lanes in Beijing, Hong Kong and Macao, with clear fast and slow lanes, and small cars and trucks can go their own way.

But there are few high-speed lanes that Yuan Kang is looking for, and large cars and small cars are crowded together, and he can't overtake if he wants to.

There are also some car drivers who are estimated to be novices, pressing the overtaking lane at a speed of 80 miles, and no matter how you honk your horn, you will not be able to accelerate.

After a journey of more than 800 kilometers, Xu Zhuo and Yuan Kang, who drove alternately, were stunned and didn't realize the speeding sensation of the big G.

Blind for such a good car.

By the time I arrived in the provincial capital, it was almost ten o'clock in the evening.

Xu Zhuo drove the car directly to the door of the Sifang Restaurant.

As soon as it stopped, the security guard of the Sifang Restaurant trotted over: "Sir, we have already left work...... Hey, boss, you're back, it's supper, would you like to have some?"

Xu Zhuo nodded: "I must have some, I've had enough of the unpalatable food in the service area along the way, so I'm waiting to eat something appetizing when I get home." ”

He woke up Yu Keke, who was sleeping on the back seat, and the three of them came to the Sifang Restaurant.

Yuan Kang came here for the first time and was curious about everything here.

However, when he came to the restaurant, he saw some employees sitting in the restaurant eating supper, he pulled Xu Chu's sleeves and whispered: "Damn, you are generous enough, Xiangmanlou will not let employees eat like this, you can't take care of the meal, and let them eat supper, aren't you afraid of eating you poor?"

Xu Zhuo smiled: "Everyone is full before they can work, let's go, let's eat some too." ”

Jianguo saw that Xu Zhuo was coming, and without saying a word, he went to the back kitchen to cook a few bowls of braised noodles, and cut some sweet duck and other lo-mei, which made Yuan Kang say that enough was enough.

He, a man who is used to frugality, is really not suitable for this kind of extravagance and waste.

While eating a delicious meal, he pondered how to help Xu Zhuo and said, should you save or save, after all, opening the door to do business is not charity, and you can't have no bottom line.

After eating and drinking, Xu Zhuo took out the car keys of his car from the front desk, moved the luggage on the big G to his car, and drove back with Yu Keke.

As for Yuan Kang, naturally Jianguo and others were responsible for settling down.

It also happens to make the people in the management familiar with each other.

According to Xu Zhuo's setting of the management, the current Yuan Kang is on the same level as people like Jianguo Huang Tingting.

However, according to the system's reward for recruiting troops, Xu Chuan estimated that Yuan Kang should be at the same level as Zheng Jia, Guan Junjie, and Tang Xiaoying.

Thinking of Yuan Kang's characteristics and abilities, Xu Zhuo felt that turning back could put him in charge of personnel and sales.

As for Tang Xiaoying, who was originally in charge of personnel, just let her grasp the logistics, so that she can restrain Yuan Kang in terms of finance, and control the back kitchen and front desk in terms of logistics, and in general, she is still in power.

Xu Zhuo gave Tang Xiaoying power, naturally not to really make a stumbling block for Yuan Kang, nor did he distrust Yuan Kang.

is worried that Yuan Kang is messing around in the store, which will make everyone complain, and at this time Tang Xiaoying will be able to come forward to communicate with Yuan Kang.

It's a little bit of a balance.

However, Xu Zhuo, the balancing measure of management, has not yet been used, but the kitchen is out of balance first.

"These ducks I bought are used by Xu Zhuo to make sauce board ducks, Jianguo, what's the matter with all your chopping up?"

"Xu Zhuo said that he wanted to teach me how to make fried blood duck, how to use it without chopping it into pieces?"

Two days later, early one morning, before breakfast was ready, Cao Kun and Jianguo quarreled in the back kitchen.

Of course, the two of them are not really arguing, but they both want Xu Zhuo to do what he can learn first, so that his department can raise his eyebrows.

Jianguo, as the head chef, is actually in charge of the stewed noodles, but Guo Xingwang has been absent recently, and Guan Junjie has to coordinate the overall situation, so Jianguo is in charge of everything on the stir-fry side.

For example, today, Jianguo bought several ducks early in the morning, and he wanted to take the people on the stir-fry side to make fried blood duck with Xu Zhuo, while Cao Kun got a letter yesterday and wanted to make sauce plate duck today.

Even in order to make sauce plate duck, the kitchen also specially bought a larger oven.

As a result, in order to seize the opportunity, Jianguo's side actually chopped all the ducks into duck pieces, so that Cao Kun didn't know what to say for a while.

The two of them asked Guan Junjie for comment, what can Guan Junjie do?

One is his junior brother, and the other is the boss's brother, both sides are hard stubble, and he can't say anything, so he directly sent the two to find Xu Zhuo.

When Xu Zhuo heard about this after he arrived at the store, he unceremoniously scolded the two of them.

"It's worth arguing about a big fart, just buy a few more ducks, and even if you make the sauce board duck, you have to do it at least the day after tomorrow, is it necessary to fight like this?"

As soon as he heard that the sauce board duck couldn't be made today, Jianguo's old face turned red, and without saying a word, he drove and bought twenty ducks.

It is estimated that in order to apologize, he also diligently helped Cao Kun slaughter the duck.

Cao Kun didn't take advantage of him, and asked Jianguo to take all the duck blood in the basin away.

After Xu Zhuo had breakfast, he came to the marinated product department and prepared to make Hunan sauce plate duck.

But before you do that, you first have to flatten and flatten the duck on the board until the whole duck becomes a board.

This is the origin of the word "board" in the sauce board duck.

There is a premise for making sauce plate duck, that is, when slaughtering and taking internal organs, it is necessary to cut from the back of the duck, so that the fat duck breast can form a complete piece and is easy to press.

That is to say, only open-backed duck can make sauce board duck.

Before pressing, the duck must be washed twice to remove the bruises as much as possible.

In addition, if the duck's back is not completely open, it must also be re-cut with a knife.

When everything is done, chop off the duck's paws, prop up the duck's back and press it on the board, the duck's neck is naturally bent down the body, and then press a wooden board on which a heavy object is placed.

This flattens the duck's ribs and herringbone on the chest, giving the duck meat an oval disc.

Pressed duck not only looks good, but is also easier to marinate.

In addition, after pressing in this way, it is more space-saving during subsequent baking and improves the efficiency of the oven.

However, the more important point is that the meat quality of the duck meat can be firmer and the taste can be stronger through pressing, and at the same time, this pressing can also destroy the fat tissue in the duck meat, so that the fat of the duck meat can seep out more easily during the production process.

The delicious sauce plate duck has the characteristics of mellow and delicious, complete color and fragrance, low fat and not greasy, endless aftertaste, and easy to eat, and the low fat here is not greasy, because in the process of making, the duck fat seeps out.

After putting the ducks on the board one by one and pressing them, Xu Zhuo began to prepare the sauce for marinating the plate duck.

He brought a larger basin, put ginger slices, green onions, Sichuan pepper, star anise, dried red pepper, salt, white wine, rock sugar into it, and then poured half a basin into it to cool and boil.

Stir all the ingredients with a spoon and let the marinade soak in the basin for two hours to soak the spices and allow them to soak into the water.

Two hours later, the duck was almost crushed.

Xu Zhuo put the flattened ducks into the basin in turn to soak and pickle.

Whether the sauce plate duck is delicious or not, the key lies in the pickling step.

The marinating time should be long enough so that the flavor can penetrate smoothly into the duck meat, and the sauce plate duck will be delicious.

However, the marinating time should not be too long, so as not to have too strong a taste or rotten duck meat.

In fact, in the practice given by the system, this marinade also contains nitrates to prevent duck meat from spoiling, which is a colorant allowed by the state, but it is too toxic, so Xu Zhuo is useless.

When opening a store to do business, whether it is good or not is secondary, and safety is the first priority.

Don't use substances that are harmful to your body for the sake of deliciousness, as it is not only irresponsible to your customers, but also irresponsible to yourself, so be cautious.

As for the specific length of marinating time, it should be adjusted according to the season.

For example, in summer, the temperature is high, so it is generally enough for a day and a night.

In winter, when the temperature is low, it generally takes two to three days, and as for spring and autumn, it is basically two days.

Of course, this time is not fixed, for example, in winter, some places not only have heating, but also have enough heat, if you really have to marinate for three days, the duck meat is afraid that it is half-cooked.

Therefore, the marinating time should be flexibly controlled according to the room temperature, and it should not be legal.

After the duck was marinated, it was almost ten o'clock in the morning.

He washed his hands and went to teach Jianguo to make fried blood duck.

It wasn't until the afternoon of the next day that Xu Zhuo brought out the pickled duck and checked the pickling.

After a day and a night of pickling, a lot of blood water in the duck meat was soaked, making the water in the pot much turbid.

Xu Zhuo checked the pickling of the duck and felt that it should be about the same.

It was late May, and the hot and dry winds were raging across northern China, making the temperature not only high, but also very dry.

This weather is not only conducive to the ripening of wheat, but also to the curing of ducks.

Based on the experience given by the system, Xu Zhuo judged that the ducks had been thoroughly pickled.

He fished the ducks out of the pot one by one, and cleaned up all the spices that had been on the ducks.

The next step is to bake the duck, and if you don't clean the spices from the duck, these spices will be baked in the oven and cause the duck to taste bitter.

When soaking and marinating the duck, the duck that was originally flattened will be restored again, and the belly cavity of the duck must be stretched open with bamboo slices.

This is not only conducive to controlling the moisture, but also allows the duck to achieve the purpose of shaping and heating evenly during the roasting process.

Xu Zhuo propped up the ducks one by one and hung them up and began to control the water.

Taking advantage of this time, he turned on the oven and started to warm it up.

In fact, the most suitable way to make sauce plate duck is to roast it in a traditional roast duck oven with fruit charcoal.

This will not only make the color more beautiful, but also give the duck a little fruity aroma, which will taste more beautiful.

However, the traditional oven takes up too much space, and it is a bit difficult to make sauce plate duck alone, and Xu Zhuo can't make roast duck, so he simply makes do with an electric grill.

Well, when there is a roast duck oven in the Beijing store, let's grill it with fruit charcoal.

When the oven was preheated and the ducks had been completely drained, Xu Zhuo put the ducks in the oven one by one and began to roast.

This step is related to the color and taste of the sauce plate duck, and whether the duck meat will be greasy or not is roasted, so you can't be careless.

After all the ducks were put into the oven, Xu Zhuo adjusted the temperature and waited for the ducks to color.

This process is not simple, because during the roasting process, the duck has to be turned several times in order to heat it evenly.

Every time the furnace is turned over, it is undoubtedly a sauna for Xu Zhuo.

Wait until the duck is golden brown and no grease drips off, at which point the duck is finished.

Next, it's time for marinating.

This is also a crucial step in turning the duck into a sauce-board duck.

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If you have a cold, I will write so much today and the rest tomorrow.