After reading it, Xu Zhuo subconsciously burst into a foul language: "......"

Boss Feng of the copy shop randomly looked up and asked, "What's wrong?"

Xu Zhuo hurriedly waved his hand: "It's okay, it's okay, you wait, I'll ask someone to send the photo over." ”

Although Li Zhuang's white meat has been eaten at this time, Yu Keke has already taken videos and photos before eating, and because he was filming at that time, the presentation was very good, and it was more than enough to be the cover of the dish.

He called Yu Keke, asked the little girl to send the photos and all the recipes in the store, and then began to think about the mutton in the water basin.

Xu Zhuo is no stranger to mutton in the water basin.

It's not that he likes to eat much, mainly because after the broadcast of "Tip of the Tongue Three", the paragraph about mutton in the water basin made countless gourmets in the northwest very dissatisfied.

As a melon-eating crowd, Boss Xu learned a handful of mutton knowledge from the basin on the Internet at that time, and from the method to the way to eat, it was all written on the Internet by that group of gourmets.

And the recently hit "The Twelve Hours of Chang'an" once again pushed the mutton in the water basin to the hot spot.

While chasing the drama, many people took their mobile phones to order takeout, looking for any nearby businesses that made mutton in water basins.

But the really delicious water basin mutton is not easy to find.

The most basic one, all the mutton in the basin with vermicelli, is not authentic.

Adding vermicelli or vermicelli is the practice of soaking mutton in steamed buns, and real mutton in a water basin never puts these.

In order to save costs, some businesses in Xi'an raised prices under the banner of authenticity, while imitating mutton steamed buns to add vermicelli to the bowl.

This kind of behavior is despised by many gourmets in the Northwest.

It's understandable that you think the cost is high, but the price is added, but there are not a few pieces of meat, and in the end you only ate a bowl of vermicelli.

So to the present, there are two schools of mutton in the water basin.

One is Weinan water basin mutton, which takes the pure route, only meat, no fans, no gimmicks, a real bowl of meat, like the simplicity and kindness of the Northwest people.

The other is Xi'an water basin mutton, put vermicelli, pay attention to appearance, the price is expensive, and there are many rules and regulations for eating, but there are only two or three pieces of mutton in the whole bowl, which leaves a very pitted impression on many foreign tourists.

Xu Zhuo asked Boss Feng tentatively: "You eat a basin, don't you add fans?"

Feng Chunguang said helplessly when he heard it: "The real water basin does not add fans, and the practice that those fools came up with in order to pursue profits is now being learned by restaurants all over the country, such as the restaurants that sell mutton in the water basin in Linping City, and after the broadcast of the tip of the tongue, they have also begun to add fans." ”

"I can't even eat a bowl of authentic water basin mutton now, alas!"

Xu Zhuo now has a number in his heart, since it is a Weinan style basin, just add more meat when the time comes, let's not talk about whether it tastes good or not, let's put our attitude right first.

Yu Keke found a copy shop with a DV and used a data cable to send photos and videos to Feng Chunguang's computer.

Feng Chunguang began to retouch the photos, but his mouth did not stop, and he was still chatting with Xu Zhuo about the mutton in the basin.

For this topic, Xu Zhuo liked it very much, and it just so happened that he also wanted to set Feng Chunguang's personal taste.

"I eat mutton in the water basin and like to eat peppercorns with a strong flavor, peppercorns sweat, eat a basin in the summer to sweat, and the spirit is refreshing. I also like to put lanolin peppers in it, it's really fragrant. ”

Well, with this requirement, Xu Zhuo is already seventy percent sure that he can do a good job of the mutton in the basin that Feng Chunguang wants.

Especially the mutton fat chili, Xu Zhuo has been wondering whether to make some for use in the store recently.

Because when the weather turns cooler, more and more customers eat braised noodles, and compared with chili oil, the best match for braised noodles is mutton fat chili.

A lump of lanolin chili pepper is put into a bowl of braised noodles, and it slowly dissolves into fragrant chili oil, and it also has the unique taste of mutton fat, not to mention how fragrant it tastes.

As for Sichuan peppercorns, it is also easy to do, now is the season to eat green peppercorns, yesterday Chen Guifang also sent a lot of green peppercorns, which can be used in the water basin mutton.

After Feng Chunguang finished the recipe, Xu Zhuo led Yu Keke to say goodbye and go back.

On the way, Yu Keke muttered vigorously: "Why does the shopkeeper keep talking to you about mutton in the water basin?

Xu Zhuo nodded: "I also plan to try, now the price of pork has risen too much, and the price of mutton is very stable, so I want to launch a mutton rice, but it is not certain whether it will be successful or not." ”

Mutton in the water basin is a very suitable meal for students, a serving of about 30 yuan, there is meat and soup in it, and there are two dough cakes, and the broth can be refilled for free, even if the person with a large amount of food can eat enough.

However, he just comforted Coco, the store did not have the mutton in the basin, and Xu Zhuo was still a little undecided at this time.

Because if you launch the mutton in the water basin, the food in the store will be affected, and it is not very cost-effective.

Before the four-sided restaurant was upgraded, the water basin mutton was quite suitable, but now after the store is upgraded, it is a bit out of place to launch the water basin mutton, which affects the sales of other dishes in the store too much.

As the boss, Xu Zhuo can't think about the sales of a single dish now, but has to consider the situation of the entire store.

Back in the store, Xu Zhuo was just about to chat with Li Hao, a foodie, about mutton in the water basin, but found that there were several customers sitting in the store, who were gnawing on sheep's trotters at this time.

Xu Zhuo looked around and found that the tables and chairs in the store had been reorganized, and the hygiene had been cleaned.

Meng Liwei and a few programmers sat in the corner chatting, a few waiters were wiping the table, Zheng Jia and Sun Panpan were sitting at the counter, discussing the issue of recharging, and Li Hao was nowhere to go, and it was estimated that he drove Wei Junming away.

"Boss, they ordered oil and splashed noodles, Brother Jianguo can't do it well......"

Zheng Jia reminded Xu Zhuo in a low voice, and then talked to Sun Panpan about how to recharge.

Xu Zhuo entered the back kitchen and saw Jianguo and they were cooking braised noodles, but there was no problem at all, but the steps of pouring oil were wrong, there was a bowl of obviously high oil temperature, and a layer of chili pepper on top was fried to brown.

In the other bowl, the oil is not warm enough, and a lump of sticky chili peppers is piled on top of the noodles, making people have no appetite.

Xu Zhuo looked at it, and the several bowls he made all had one or another problem, and he waved his hand at Jianguo: "I'll come, don't be busy." These bowls of oily noodles are put in cold water first, and then they are fried for dinner. ”

After speaking, Xu Zhuo rolled up his sleeves and washed his hands carefully, and began to cook braised noodles.

It's really not okay to leave for a while, Xu Zhuo felt the need to give a training to the people in the store, not to ask for much better, but to be able to cope with the situation when he was not there.

He also planned to drive Yu Keke out for a ride, but he didn't want to be called back halfway.