Xu Zhuo returned to the store and held a meeting with Guan Junjie, Zheng Jia, Tang Xiaoying and others, and the content of the meeting was naturally steamed fish.

There are many fish suitable for steaming, such as mandarin fish, grass carp, sea bass, Wuchang fish, treasure fish, grouper, etc., but you can't serve all of them in the store, just choose one or two.

Otherwise, too much will easily cause duplication of dishes, which will also increase the cost of dishes.

Xu Zhuo first ruled out the option of sea fish.

In inland cities such as provincial capitals, the cost of fresh marine fish is too high, and in such inland cities, it is relatively difficult for marine fish to survive.

In addition, when people in inland cities want to eat seafood, the first choice is all kinds of fish-based fish restaurants, such as Sifang Restaurant, which is a comprehensive restaurant, but everyone will not choose.

At least not for the seafood.

In view of this, Xu Zhuo felt that it was better to give up marine fish, and the quality of some freshwater fish was actually not bad, which fully met the needs and grades of customers in the store.

As for freshwater fish, in fact, there are not many options.

The first thing to exclude is the grass carp, although the fish is delicious when steamed, but the whole is too cheap and does not meet the overall positioning of the Sifang Restaurant.

To put it simply: you don't have a price.

So the first one was ruthlessly passed by Boss Xu.

Then he analyzed several other well-known freshwater fish, such as Jiangtuan, which has a strong Sichuan flavor in its name, and may not be eaten in the Central Plains.

Moreover, the steamed Jiangtuan in Sichuan cuisine uses more ingredients, and it is not as fresh as the steamed dishes in Cantonese cuisine, so Xu Zhuo plans to put it aside.

As for Wuchang fish, it was also too regional, and it was given up by Xu Zhuo.

So the selection came and went, and aside from the price and cost factors, in the end, only freshwater sea bass and mandarin fish made the cut.

However, these two kinds of fish are relatively similar in taste, and the practices are relatively overlapping, so Xu Zhuo finally made a decision and chose mandarin fish.

The steamed mandarin fish dish is classy, not tacky, and the taste and texture are also excellent, and it is relatively easy to feed.

Once the mandarin fish was decided, the shop began to arrange the purchases.

Of course, this is not something that can be decided overnight, because it involves the arrangement of the chef in the back kitchen, as well as the pricing of the dishes and the trial operation.

So even if you want to get a new one, it's almost next week.

As for this week, the most I can do is get all the preparations done.

When he learned that Sifang Restaurant was going to launch a new steamed mandarin fish, Dai Zhenting began to be active, the reason is that mandarin fish is a product of Jiangnan.

As a chef in the Gangnam area, he is naturally very familiar with this ingredient.

In fact, not only Dai Zhenting is familiar with mandarin fish, but Yu Peiyong and Guo Shuying are not too reckless, after all, the names of squirrel mandarin fish and stinky mandarin fish are known to everyone.

It's just that these two are not there, and Dai Zhenting, who also belongs to the mandarin fish production area, began to jump out to show off.

"Xiao Zhuo, steamed mandarin fish is a specialty of our Zhejiang region, you want to serve a new dish, do you want Grandpa Dai to guide you?"

His posture of "cooperate with me" made Xu Zhuo have to echo two sentences: "Grandpa Dai, it would be great if you could instruct, I will trouble you in the next few days." ”

Dai Zhenting waved his hand and said forcefully: "Just say that you will see the outside, I have been friends with your grandfather for many years, as long as you want to learn, as long as I can do it, I will never refuse." ”

He is very proud, if you want to make perch, maybe Zheng Guangyao is better than him, but when you make mandarin fish, Dai Zhenting is really no one, after all, this ingredient is too common in the Jiangnan area.

Xu Zhuo was originally just polite, but seeing that Dai Zhenting was so enthusiastic, he said: "Grandpa Dai, if this dish is to be new, I can't just do it, and the chef in the store must also know it."

Otherwise, how about you have been affected in the past two days, pointing them out in the back kitchen?

Grandpa Feng was instructing before, but I guess Grandpa Feng is not as experienced as you in this dish, so I dare to ask you to teach them, so that they can also see the power of the veteran state banquet chef. ”

Feng Weiguo is the kitchen consultant of Sifang Restaurant, and he wants to teach Guo Xingwang to cook, so he often haunts the kitchen of Sifang Restaurant.

But as soon as Xu Zhuo said this, Dai Zhenting was a little upset.

He patted his chest and said: "Don't worry, kid, teach me about the kitchen, make sure that they learn it one by one, and ask me if there is anything I don't understand in the future, what does Lao Feng know, the key depends on us, the chef of the state banquet." ”

Dai Zhenting is the kind of person who doesn't boast that he can float on his own, and Xu Zhuo's call at this time made his heart even more excited, and he couldn't wait to go to the back kitchen now to teach those chefs how to cook.

But at this time, even if he has the heart to teach, he can't do it, because there are no mandarin fish at this time, and it is easy to deviate if he teaches other fish, so he has to wait for the mandarin fish in the store to come over.

In this way, three days passed in a blink of an eye.

In the aquarium in the lobby of the Sifang Restaurant, there has been an extra batch of mandarin fish that are more suitable for steaming, and Dai Zhenting has also begun to teach in the back kitchen.

And after the mandarin fish arrived, Xu Zhuo hadn't tried to make mandarin fish by himself, so Guo Xingwang came over: "Damn, the quality of this mandarin fish is really good." Xu Zhuo, don't you know how to make stinky mandarin fish, pickle a few of them, I haven't eaten stinky mandarin fish from my hometown for a long time, I think ...... panic"

Stinky mandarin fish Xu Zhuo can make it, and even won a ranking in the Hui Cuisine Competition at that time.

However, the embarrassing thing is that Xu Zhuo can only marinate stinky mandarin fish, but he has not learned the method of braising stinky mandarin fish until now, so he is a little hesitant and doesn't know whether to agree to Guo Xingwang.

"What do you do stinky mandarin fish, the best way to eat mandarin fish is squirrel mandarin fish, not only delicious but also very beautiful, I think let's make a squirrel mandarin fish to taste better." ”

Just when Xu Zhuo hesitated, Li Hao spoke.

Compared with the stinky stinky mandarin fish, Li Hao prefers to eat the sweet and sour squirrel mandarin fish.

But Xu Zhuo still did not agree to this proposal.

No way, who told us not to.

He was just about to find a reason to prevaricate this matter, when Zheng Guangyao, who was drinking tea with the old god on the side, suddenly said: "The squirrel mandarin fish dish is really good, Xiao Zhuo, do you want to learn? If you want to learn, we can make it now." ”

Li Hao asked curiously, "Grandpa Zheng, can you make squirrel mandarin fish?"

Zheng Guangyao snorted: "Cantonese cuisine is the best of a hundred schools, and squirrel mandarin fish is also a representative dish of Cantonese cuisine, of course I will do it, child, do you want to try the authentic squirrel mandarin fish?"

Li Hao naturally wouldn't refuse, so he agreed, and at the same time kept blowing rainbow farts at Zheng Guangyao.

In this way, under Li Hao's praise, Zheng Guangyao planned to show a few juniors how to make squirrel mandarin fish, so that everyone could see the charm of this dish.