"Boss Shen should know my grandfather's temper, right? He felt that he couldn't get over his face, so he made such a federation, just to fight with the capital, and there was no other meaning. ”

Xu Zhuo patiently explained a few words to Shen Pengfei, and then hung up the phone.

Although it's a bit inappropriate to throw the pot to the old man, who let the old man's character be like this.

However, throwing the pot is not a long-term solution after all, so we still have to quickly find some of Shen Pengfei's handles.

Otherwise, once his side starts to recruit merchants to join the federation, it will definitely attract Shen Pengfei's attention.

Although the tearing of his face will happen sooner or later, Xu Zhuo still hopes to push it back, after all, businessmen have to focus on business.

After hanging up the phone, Xu Zhuo sat down and chatted with his godfather and godmother.

In fact, Wei Junming and Yao Meixiang have been to the provincial capital several times this summer, but Xu Zhuo was busy at that time, and he couldn't say a few words when they met.

This time, Xu Zhuo not only sent Yu Coco to start school, but also came to see Wei Junming and his family.

Now that they have become relatives, they have to move around more.

Besides, Wei Junming and Yao Meixiang really didn't say anything to Xu Zhuo, they were much better than those relatives in the family who just wanted to take advantage.

Xu Zhuo talked about the current situation of the restaurant, and also briefly introduced the grievances with the Shen family.

Wei Junming took a sip of tea: "I called your grandfather two days ago, and he said that you want to set up a cooking industry association?"

Xu Zhuo nodded, he didn't expect the old man to even show off this matter.

"That culinary association has been looking for trouble for me, I naturally won't swallow it like this, they can use the association to bully people, and I naturally have to set up an association to fight. ”

Wei Junming has always been good-tempered: "Harmony is still important in business, try not to fight with others." ”

As soon as the words fell, Yao Meixiang couldn't help but pat him: "My godson has been bullied to the brain, what are you still talking about here, peace is precious, it makes people annoyed when they listen to it!"

Yao Meixiang's temper, this is what I can't stand the most.

"Don't be afraid, don't be afraid, the money is not enough, the godmother will give you money, you need to run the relationship to let your godfather run, let's do business in a dignified manner, why do you have to be angry with others. ”

Yao Meixiang said it very powerfully, but Xu Zhuo knew very well that there was no one who was not angry when doing business.

Small business is subject to stinginess, and big business is subject to atmosphere.

Those businessmen who are neither humble nor arrogant exist only in the autobiography of the big man.

In reality, it has never been so light.

When it was almost eleven o'clock, those old friends from Linping City came.

Li Sifu, Hu Dabao, Ma Zhiqiang, Feng Chunguang, Fat Ge, Da Jiang, Lao Luo, and Cui Yong and his wife, who had just sent their children to the university to register, plus some familiar students from medical school.

Everyone was bustling and lively, and the largest private room in the Sichuan restaurant was full.

Before Xu Zhuo could greet them, he was pulled by several students from the medical school and started to take a group photo.

After all, he is a celebrity who has rushed to the first place in the hot search three times, and he bragged to others after taking a group photo.

After everyone sat down, Ma Zhiqiang looked at Xu Zhuo and asked, "I heard that you have made a lot of new dishes this summer, and I am really greedy to see it, so I won't show my hand today?"

Xu Zhuo got up and said, "Then you must show your hand, wait, I'll cook two dishes for you." ”

He can't drink alcohol when he comes by car, so it's safe to go to the kitchen while the food is just served, so everyone doesn't have to drag him to drink.

Besides, Xu Zhuo also wanted Wei Junming to see his skills.

After all, he was the first person to recognize his culinary talent.

When he came to the kitchen, Xu Zhuo casually picked up a carp and began to make sweet and sour Yellow River carp.

Wei Junming put down the work in his hand and watched the whole process.

He was really a little surprised by Xu Zhuo's skills and experience in making fish.

In particular, the sweet and sour sauce that boiled after the fish was fried was praised by Wei Junming, and even a few apprentices from the back kitchen came to observe.

After a sweet and sour Yellow River carp was ready, Xu Zhuo made a few more stir-fried dishes.

Just when he was about to call it a day and go up to listen to everyone's praise, Wei Junming suddenly took a piece of two-knife meat: "Xiao Clumsy, do you want to learn the salt-fried meat of our Sichuan cuisine?"

Salt fried meat?

"Salt-fried meat is also called raw salt-fried meat, which comes from the same source as the back-to-the-pot meat. ”

Xu Zhuo doesn't know much about salt-fried meat, but the meat is too cooked when he returns to the pot.

This dish, known as the first Sichuan cuisine, is the hometown delicacy that countless Sichuan people dream of.

"Why does this dish come from the same source as the back pot meat?"

Wei Junming smiled: "The meat is cooked and then cut into thin slices and fried with garlic sprouts, this dish is directly cut into thin slices and fried with garlic sprouts."

The stir-frying process is basically the same as that of the back pot meat, but the ingredients are slightly different. ”

Wei Junming said as he cut off the skin of the two-knife meat in his hand.

"In Sichuan, salt-fried meat is generally made without meat skin, because the pork over there will be roasted with pork skin when you buy it.

This causes the skin of the pig to be tight, and when it is brought into the pan when fried, the skin of the meat is easy to fry and become as chewy as the leather band. ”

The rules for buying and selling pork are different in different places, and almost all the stall owners who sell meat in Sichuan have the service of roasting pork skin.

But in the north, even if he asks for it, the owner of the butcher stall will not help with the burning, because he doesn't have this set of tools.

Similarly, there are fish vendors.

When selling fish, enthusiastic stall owners in the south will not only help clean up the fish and clean the nails, but also cut the fish well, and even pack the fish bones and fillets separately.

The street vendors in the north help to kill the fish at most, remove the fish shells, and don't care about anything else.

Even many vendors are not even responsible for killing fish.

Xu Zhuo put away his mind, looked at Wei Junming and asked, "Can you bring this kind of meat skin that is not burned?"

"Yes, you have to use a kitchen knife to scrape the skin several times to scrape out the remaining pig hair and impurities in the pores, otherwise there will be a fishy smell. ”

So that's the case, and today I learned another trick.

Wei Junming removed the skin and began to cut the meat.

Erdao meat is the meat of the pig's buttocks, fat and thin, the meat is delicate and glutenless, and it is the main raw material for making back pot meat and garlic white meat.

Wei Junming's knife didn't say anything, and easily cut the meat into slices the thickness of a coin.

Moreover, the thickness of each piece is very uniform, and the knife work experience is very rich.

After the meat slices were cut, Wei Junming began to prepare the ingredients to be used.

Pat the washed garlic seedlings and cut them diagonally, and separate the garlic sprouts from the garlic sprouts.

Then he prepared twenty or thirty tempeh, as well as a spoonful of chopped bean paste.

After preparing these, Wei Junming put on the wok and began to prepare for stir-frying.

Xu Zhuo had seen Wei Junming make back to the pot meat, and he remembered to put sweet noodle sauce in the back pot meat, but now Wei Junming didn't seem to be ready.

He was just about to ask, when suddenly a long-lost system prompt sounded in his head.

"Ding! The host studies hard, triggers the [Concentrate on Learning] skill, and gets a high-quality Sichuan dish - raw salt fried meat, congratulations to the host. ”