Bursting?

It took Xu Zhuo a while to realize what kind of technique it was.

The so-called coriander refers to coriander, that is, coriander.

And coriander is the technique of using coriander stalks to stir-fry dishes.

With the widespread use of condiments and the increasing popularity of out-of-season vegetables, the relatively old technique of juriander is becoming more and more unmarketable.

Although you can occasionally see a fried dish, it has been reduced to the level of a side dish, and it is completely no longer the scenery of the past.

Coriander was a common winter dish at first.

In the past, greens were almost impossible to see in winter, and the only thing you could buy was coriander, which was relatively cold-tolerant.

However, coriander leaves are not frost-tolerant, especially after snow, and the coriander leaves that come out of the snow will soon dry up and rot, leaving only coriander stalks.

However, even if there are only coriander stalks left, you can't throw them away, and you can still cook them.

Some wealthy families use coriander stalks to cut into sections and stir-fry with beef and mutton, which is considered to be a taste in the harsh winter, and the unique aroma of coriander can also remove the greasy in the meat, making the dish very refreshing.

In this type of dish, beef and mutton are just side dishes, which are used with coriander stalks.

At that time, whenever the dishes of the coriander explosion were on the table, it would cause the applause of the whole house, no way, everyone could not eat any green vegetables in the winter, the rich people had all kinds of meat, the poor families had all kinds of pickles, and the only thing that could be stored in winter was probably Chinese cabbage.

So suddenly I saw the green dishes, and they were so greasy, even if they were reserved, they would subconsciously try to clip as many as possible when they saw this kind of dish.

After all, this kind of dish will be sold out when it is served.

Those who are lucky can clip more coriander segments, and those who are unlucky can only eat beef and mutton.

In other varieties, it is definitely good luck to be able to grab the meat, but in this dish, the protagonist is always the crispy and greasy coriander segment, and the other meats are all the head.

Xu Zhuo sighed helplessly, and sure enough, he made a dish casually, and the reward was also dealt with casually.

There is no market for the coriander skill at all, especially the more and more people who don't eat coriander, and everyone usually doesn't lack vegetables at all, so few people in the restaurant order this dish to eat.

However, since the system has been given, Xu Zhuo can't return or exchange the goods, so he can only keep them first.

What if you can use it in the future?

After all, the skills given by the system are not useless, and there will definitely be opportunities to use skills in the future, but how long it will take is not certain.

Xu Zhuo put away his thoughts and began to taste the sweet and sour mandarin fish fillet he had just created.

This dish was made by Xu Zhuo just unintentionally, he didn't know how to make squirrel mandarin fish, and he thought about the addiction of eating squirrel mandarin fish, so he could only use boneless mandarin fish fillets to fry and drizzle with fried sweet and sour sauce.

As for the taste......

Xu Zhuo picked up a piece of fried mandarin fish fillet, which was unexpectedly delicious.

It's even more enjoyable to eat than squirrel mandarin fish.

The biggest feature of this dish is that it looks good, and the knives on the surface can hang a lot of sweet and sour sauce.

But it is precisely because there are too many knives and the fried area is too large that this delicious dish can only taste the tender taste of mandarin fish.

This is also the reason why squirrel mandarin fish can be replaced by carp.

After all, the fried area is too large, and the tenderness of the fish cannot be reflected, and even if the fish is changed, customers will not notice it.

But this sweet and sour mandarin fish fillet is different.

This dish is made with large slices of mandarin fish, which are fried and crispy like squirrel mandarin fish, but the meat inside is relatively large.

When you eat it, you can perfectly taste the tender and firm texture of the mandarin fish, and you can even feel it with your tongue, and the texture of the fish inside bursting when the fish fillet is bitten open.

Very wonderful.

The word Miaoman is generally used to describe beauty, but it is very appropriate to use it in this dish at the moment.

Xu Zhuo ate half of this dish in one go, and when he saw Guo Xingwang coming over, he gave him the remaining half of the sweet and sour mandarin fish slices: "This is the new dish I plan to serve, how about you taste it." ”

Guo Xingwang was thinking about the stinky mandarin fish, and when he saw that Xu Zhuo fried the fillet fried with mandarin fish, he immediately said with some pity in his mouth: "Why did you fry such a good fish, it's too wasteful, such a good fish is suitable for making stinky mandarin fish, what does your fish make like sweet and sour carp...... Eh, that tastes good!"

As a middle-level leader in the back kitchen, Guo Xingwang naturally often eats sweet and sour carp and sweet and sour fish fillet, and has a clear understanding of the texture and taste of the two dishes.

That's exactly the case, so he didn't understand Xu Zhuo adding another sweet and sour mandarin fish fillet.

I always feel that these dishes overlap too much.

But when he tasted this sweet and sour mandarin fish fillet, he found that it was indeed stronger than carp when made of mandarin fish, and there were fewer mandarin fish bones, and there were no random spines like carp, so it was very comfortable to eat, and there was no need to worry about being stuck in the throat by fish bones.

And the more you chew this sweet and sour mandarin fish fillet, the more you feel that the umami is enough and the taste is good, as if this is the fish that is most compatible with the sweet and sour flavor type, and the sweet and sour carp that was the main dish in the store before is just a number.

After Guo Xingwang ate two slices, he called Jianguo to taste them.

This is Guo Xingwang's cleverness, he doesn't eat alone, and he knows how to win over people who are close to the boss.

After Jianguo ate it, he also felt good, but he raised a question: "Xu Zhuo, you said that if this dish is new, can we still make that carp three eats?"

There are sweet and sour carp fillets in the carp three eats, and if the new sweet and sour mandarin fish fillets are introduced, it will inevitably impact the sweet and sour carp fillets, and even the sales of the carp three will decline.

This question made Xu Zhuo realize that it was a bit hasty to make his own decision.

This kind of thing should be held first to ventilate, and then make a decision based on everyone's opinions, otherwise it will be decided that it will not be new with such a pat on the head, and it will definitely affect the normal operation of the store.

At this time, the Sifang Restaurant is on the cusp of the storm, and there are people staring at every move.

If someone catches the boss doing something about it, it will definitely have a bad impact.

So Xu Zhuo thinks it's better to hold a meeting to talk about this matter, and see everyone's opinions before making a decision.

He was just about to inform Guan Junjie, Zheng Jia and others to go to the small conference room to meet, Guo Xingwang on the side pointed to the fish head, tail, fish backbone, fish rib spines and other parts that Xu Zhuo had just cut, and asked curiously: "Xu Zhuo, these things are just thrown away? It's a waste, so let's make a soup, the mandarin fish soup actually tastes very good......

Soup?

After Xu Zhuo was stunned for a moment, he suddenly thought of an idea: "Why don't you do that, eat the three carps and eat the two mandarin fishes, so that not only can you avoid overlapping, but also the carp will be replaced by mandarin fish, and the price should be able to move up, what do you think?"