Boss Xu's plan is simple.

Since the old man can mix sesame paste, after the skill cools down, just follow the old man to make some sesame paste.

When the time comes, take some pickled radish strips and capers from Yao Meixiang, and make some alkaline noodles by yourself.

In this way, the hot dry noodles are ready.

Cooking noodles by yourself has the blessing of skills, and chili oil also has the blessing of skills.

Coupled with the skill of mixing sesame paste, it is not too easy to make hot dry noodles.

When the time comes, I'll be a little more strategic.

For example, pouring ginger into wine.

Or take him to climb the mountain like Li Hao.

When Da Jiang was so hungry that his chest was pressed against his back, he put the steaming hot dry noodles in front of him.

In this case, can hot dry noodles not be fragrant?

Xu Zhuo felt that the big ginger could lick the bowl clean.

Therefore, the problem of hot dry noodles is nothing to Boss Xu.

You just need to be patient and wait for the skill to cool down.

Over the next two days, new waiters were added to the store.

In addition, Xu Zhuo also purchased a lift-top double-cylinder double-pump dishwasher.

This thing can wash 60 baskets of dishes in an hour.

Although it requires a certain amount of manual assistance, it is much less labor-saving than the previous manual scrubbing.

The dishwashing aunts in the store have also been officially upgraded and become waiters in the store.

During peak hours, you only need to push the trolley to clean up the dishes and chopsticks, then sort the dishes and wash them in the dishwasher, and then place them in the disinfection cabinet one by one.

It sounds a bit complicated, but it's a lot easier than sitting by the sink and washing dishes constantly.

The main focus of the additional waiters is to pack takeaways.

In addition, such as serving rice and braised pork, which were originally the work of the chefs, were also handed over to the waiters.

Reduce the workload of the kitchen as much as possible.

Although there are many people now, the workload is also large.

With more than 1,000 takeaways a day, and the restaurant is often full of customers, it's an unimaginable amount of work for chefs.

In other restaurants, you can prepare the ingredients leisurely in the morning, and after the small rush hour at noon, you can take a lazy nap in the afternoon.

As a result, there was not much time to rest at the Sifang Pavilion.

In the first half of the morning, I was busy preparing ingredients, and in the second half of the morning, I started to make takeout.

I took time to eat two bites of food in the middle, and the peak time of noon came again.

By the time I was done, it was already past two o'clock in the afternoon, and I had to prepare dinner and evening takeout before I could catch my breath.

There is no free time at all.

But that's fine.

Other chefs in the back kitchen are too idle, and there will always be some bullshit.

It's either the chef bickering or arguing with the front desk.

This is not seen at all in the Shikokan.

I'm so busy every day that I don't have time to intrigue.

As for quarrels, it is even more impossible.

If you have that kung fu, you might as well sit down and rest for a while.

And when the people in the store are busy, they will think about ways to be lazy.

For example, fry the ingredients that should have been oiled in advance.

Rough process some ingredients that can be processed in advance.

Not only does this improve productivity, but the main reason is that you can take more breaks.

"The atmosphere is good, we have to keep it up. ”

After the old man praised him, he walked up to Xue Mingliang and instructed him to stir up.

And now Feng Weiguo has been completely integrated into the work of the back kitchen.

The body is also a lot stronger.

Even the pretentious crutch from before was thrown aside.

Every morning at eight o'clock, he would stride into the store.

While preparing with the cooks, he told them the lace news of the Shanxi coal boss.

"Ding! The Four Sides Pavilion has sold a total of 10,000 takeaways, and a special seasoning skill - stone ground peanut butter will be rewarded, congratulations to the host. ”

On the day when the takeaway exceeded 10,000, Xu Zhuo received such a prompt tone.

At first, Xu Zhuo didn't care, peanut butter was of little use in northern dishes.

Basically, this is only used in Western food.

And the practice of stone grinding is even more niche.

Now basically all peanut butter is made with a grinder.

Stone grinding is too inefficient.

But it occurred to him that peanut butter was needed to make tahini.

I immediately had the idea of making some peanut butter.

There was a lot of sesame paste I made last time, but the stone mill hasn't started recently.

Now that you have the peanut butter skill, let's give it a try.

Foreigners don't like to spread peanut butter on toast for breakfast, so it's time to try it back.

I just don't know if there is any difference between the peanut butter that foreigners eat and this stone-ground peanut butter.

Just do it.

While he was not busy, Xu Zhuo prepared some peanuts.

Wash it first and then pour it into the pot.

Turn on low heat and stir-fry slowly.

You can't be impatient when frying peanuts, you have to take your time.

Especially the peanuts used to make peanut butter, you have to be more careful, so that they don't paste at all.

After the temperature in the pot rises, the moisture on the surface of the peanuts disappears quickly.

"What are you doing with so many peanuts?"

The old man saw that Xu Zhuo was "skipping class" again, so he couldn't help but come over and ask.

Peanuts are an ingredient that requires high heat conditions, and it is easy to overturn whether it is fried or fried.

So when he saw Xu Zhuo suddenly making peanuts, the old man was a little curious.

"I want to grind some peanut butter and try it. ”

Xu Zhuo replied to the old man's words while stir-frying.

Feng Weiguo also came over, with memories on his face: "Add a little salt when you make it, I especially like to eat steamed buns dipped in peanut butter when I was a child, it is a perfect match." ”

Well?

And this way to eat?

Xu Zhuo always thought that only Westerners liked to eat it with peanut butter.

I didn't expect that the Chinese people had this custom decades ago.

It just so happens that this time the skills are in hand, you can do more, and let these people remember their childhood.

"Grandpa Feng, your family was good when you were a child, and you can still eat peanut butter. ”

Feng Weiguo smiled: "They were all stolen from the old oil mill, and the peanut oil was rolled in the old oil mill at that time, and after the peanut butter was ground out, a little bit was stolen, sprinkled with salt, and dipped in coarse grain steamed buns to eat, the taste was particularly beautiful." ”

As he spoke, the old man couldn't help but drool.

Xu Zhuo was stunned for a moment, as for such an exaggeration?

I'll make some for you later, so that you can reminisce about how it felt to be chased and beaten when you stole peanut butter.

Frying peanuts is a hard job, and you need to keep shaking the pot to keep the peanuts in the pot rolling in the pot.

In this way, the peanuts will be heated evenly, and there will be no over-raw or over-paste.

Peanuts can't be fried, and they can be cooked in a pot if they are medium-rare.

Probably when there is a crackling sound in the pot and the peanuts start to turn slightly yellow, you have to turn off the heat.

Because peanuts have a lot of oil, they cool down slowly.

Even if it comes out of the pot at this time, the residual temperature can still roast the peanuts.

Pour the peanuts into a tray and spread them out.

After waiting for it to cool, Xu Zhuo pinched one and tasted it.

Peanuts are crispy and delicious, and they are definitely a great place to drink.

Rub off the red coating on the surface of the peanuts with your hands, so that the peanuts become white and fat.

After this step, you can grind the peanut butter.