Got several B-grade dishes, but Xu Zhuo couldn't make them all at once.

That would be too wicked, and it would easily cause unnecessary trouble.

And if these dishes are not made now, maybe they will be able to come to a dish-related task, so they need to be steady and reasonable.

Don't be impatient.

After the rainy day, the weather gradually cooled, and the sales of braised noodles gradually increased.

In the past, when customers came to eat, most of them would order rice, after all, there were many dishes in the store, and the taste was very delicious.

And now, customers are more willing to eat braised noodles because they have lamb soup in them, and eating them will make people very warm.

However, this creates another situation:

The sales of the dishes in the store have dropped a little compared to before.

"Our braised noodles are large in portions and delicious, and when customers decide to eat braised noodles, they will subconsciously order one or two dishes less. ”

In the conference room, Zheng Jia came to such a conclusion based on the order records of the last week, which made several executives of the restaurant fall into deep thought.

It's a good thing that the sales of braised noodles have risen, but if it affects the sales of dishes, it will be a bit more than worth the loss.

After all, the profit of braised noodles can't be compared with the dishes.

"Why don't you reduce the amount of braised noodles?"

Guan Junjie was originally quite happy, because the dispensable braised noodles when it was hot, but now the sales have finally come up.

But when he looked at the data compiled by Zheng Jia, he couldn't be happy.

The daily flow is actually lower than before, and the more the braised noodles are sold, the lower the daily flow in the store.

So he came up with this way to reduce the portion.

It's just that as soon as this proposal was said, it was opposed by Zheng Jia.

"No, no, in a provincial city where almost everyone eats braised noodles, if a big bowl of braised noodles is not full for customers, they will feel that the store is not honest and will not come to consume in the future. ”

Tang Xiaoying straightened the hair on her ears: "What about the price increase, how about adjusting the price of the braised noodles up?"

Xu Zhuo shook his head: "That's even worse, everyone hasn't raised the price, so let's suddenly raise the price, which is to drive customers out." ”

A few people thought of other ways, such as increasing the temperature of the room or something, but after the discussion, all of them were canceled.

The meeting lasted for more than an hour, and there was no result discussed, so I had to end the meeting first and find a way to do it.

After going downstairs, Xu Zhuo was just about to go to the kitchen with Guan Junjie, but he heard a customer at the front desk reporting the situation to Huang Tingting.

"It's cold this day, and you don't even have a few hot soup dishes here, which is really unfriendly to those of us who don't like to eat braised noodles......

In this kind of weather, if you don't like to eat braised noodles and don't eat spicy noodles, it is really not very warm to eat a meal.

Especially for middle-aged and elderly people, this feeling is more immediate.

In fact, there is no shortage of soup dishes in the store, such as the soup made with fish head and tail fish bones in the past, which is very popular.

In addition, there are several soups such as seaweed egg drop soup and tofu soup.

But these soups have one characteristic, and that is that they are not warm.

Seaweed egg drop soup and tofu soup are both vegetarian soups, and they don't taste good when the temperature drops.

And the fish soup is cold, and it won't be very warm when you drink it.

As for the fire heel fairy duck, although there is soup in it, there is not much in it, and it is mainly to eat vegetables.

Among these soup dishes, the Huangshan stewed pigeon is the soup of the eight classics, but this soup focuses on the deliciousness of the pigeon soup, and there is no sweating effect.

Thinking of this, Xu Zhuo realized that it was time to add a hot soup dish that would make customers drink a warm stomach and sweat.

This soup dish was actually decided a few days ago, and it was the astragalus stewed mutton he told Feng Weiguo.

It's just that when he said it at the time, he was just interested in the lamb stew, and he didn't realize that there was a lack of such a dish in the store.

And the reason why I haven't learned recently is because Xu Zhuo is waiting for the skills that are hard to learn to cool down.

Well, if you don't concentrate on learning, Boss Xu's talented character will not stand.

So he didn't dare to take any chances.

But today, the skill has cooled down, and there is also demand in the store, so it's time to learn this dish.

When he came to the kitchen, Xu Zhuo did not go directly to Feng Weiguo, but went to the warehouse first and found the astragalus.

Astragalus membranaceus, the root of the leguminous plant Mongolian Astragalus, has mild medicinal properties, invigorates qi and replenishes deficiency, and is called "race ginseng" by medical scientists.

Stewing astragalus with warm mutton can play a role in warming and replenishing the spleen and kidneys, diluting water and reducing swelling.

It has a good effect on symptoms such as chills, fatigue, waist and knee soreness.

Xu Zhuo wanted to do this a few days ago because after cooling down, Meng Liwei was arguing every day about his physical weakness.

So Xu Zhuo wanted to make it up for that guy to make up for his body, lest he see Zheng Jia like a mouse and a cat.

By the way, I also joked about the "well-known" secret that Lao Meng was weak at a young age.

But now, this soup dish has the effect of increasing the turnover of Sifang Restaurant, so you have to learn it by heart.

Taking the astragalus to the kitchen, Xu Zhuo said to Feng Weiguo: "Grandpa Feng, are you good at teaching you to make astragalus stewed mutton? It's cold, I want to learn." ”

Feng Weiguo naturally agreed.

"Okay, this is actually very simple, I'll go get some mutton and we'll start making it." ”

He went to the cold storage and cut half a lamb chop, and took a little red dates and a handful of goji berries from the warehouse.

Coupled with the astragalus that Xu Zhuo brought before and the ginger that was originally in the kitchen, the ingredients for making astragalus stewed mutton are basically complete.

The method of lamb stew with astragalus is very simple, and the requirements for ingredients are not too high.

For example, mutton, as long as it is not all fat, there is no requirement for parts.

Feng Weiguo soaked the mutton in cold water, and then began to wash the astragalus, wolfberries, and red dates with warm water.

When these ingredients are made, there will be dust on them, so it is best to wash them with warm water before use.

After cleaning, Feng Weiguo brought a casserole, put eight points of water in it, and put the astragalus into it.

Then put it on the stove and start burning.

This is done in order to maximize the medicinal properties in astragalus.

As for red dates and wolfberries, just put them half an hour before they come out of the pot, and they are easy to cook into a paste if they are put early.

Then, Feng Weiguo asked Xu Zhuo to chop the half of the lamb chops into small pieces, put them in clean water and wash them again, and start another pot of boiling water.

After the water boiled, put the mutton in the boiling water, and when the water in the pot boiled again, Feng Weiguo used a spoon to remove the foam, took out the mutton pieces, and rinsed them with hot water again.

At this time, the water in the casserole had already boiled, and Feng Weiguo directly poured the washed mutton into it, put in a few slices of ginger, and poured some cooking wine.

After doing this, he put his hands behind his back and put on the appearance of a worldly master.

"Little clumsy, do you know why you put mutton in a pot of boiling water?"