Negotiating price is a tug-of-war, which not only tests the mind of doing business, but also tests the psychology of both parties.

Chen Guifang was very sure about this, so Xu Zhuo didn't participate at all, but went upstairs and upstairs with the two old men to look around, planning the layout and decoration style of the store.

After another turn, Chen Guifang talked about hundreds of thousands.

However, she was very dissatisfied with this result, and after paying a deposit of 200,000 yuan, she chose to leave.

These days, I slowly grind with them.

Anyway, it's only the tenth day of the Lunar New Year, and there are no competitors at all, so I don't rush to pay the money, and continue to grind the price.

Returning to Zhao Ji's private vegetable shop again, Zhao Jinma hurriedly said: "Xiao Zhuo, you and your grandfather have dinner here before leaving, just let me make you a fried sweet potato puree, so that you can feel the charm of Central Plains cuisine." ”

Xu Zhuo did not object.

He really wanted to try the fried sweet potato mash made by Zhao Jinma.

The old man didn't object, because Zhao Ji's private dishes did have a few dishes that tasted very good, and they were Zhao Jinma's specialties.

Chen Guifang didn't have this kind of luck, she had to hurry to the warehouse, because there was a cart of spices from Guangxi to be put into storage, and she had to go to inspect the goods.

"Son, I'll go back first, don't worry about the price, I'll inform your grandma to pay the money after the negotiation is completed." Just like last time, your grandparents paid for it, and your father and I paid for it to help you decorate it......"

Before she finished speaking, Xu Zhuo said: "For the decoration, I found a person in charge, who is Coco's grandmother, and it just so happens that she wants to come to our provincial city to have a look." ”

Chen Guifang didn't object, after all, he is a professor of aesthetics.

It is definitely much stronger than the designers of those decoration companies in the provincial capital.

After sending Chen Guifang away, Xu Zhuo returned to Zhao Ji's private restaurant, and the old man was holding his hands behind his back at this moment, looking at the photos of Zhao Jinma and various celebrities on the wall.

Xu Zhuo came to the kitchen, and Zhao Jinma was peeling sweet potatoes.

The back kitchen of Zhao Ji's private dishes is similar to that of Xu's restaurant, and the chefs in charge are also Zhao Jinma's apprentices.

It's not a meal now, but the kitchen isn't busy.

Except for some helpers who are chopping and washing vegetables, everyone else seems to be more laid-back.

Seeing Xu Zhuo coming, Zhao Jinma said with a smile: "To make fried sweet potato puree, you need to use this kind of red stubble sweet potato, this kind of sweet potato is soft and glutinous and delicious, and the starch content is appropriate, which is most suitable for dishes such as sweet potato balls and fried sweet potato puree." ”

There are several types of sweet potatoes, such as large sweet potatoes used to make vermicelli.

This sweet potato is large and has a high starch content, which makes it taste very bad, but it is the main ingredient for making sweet potato vermicelli.

The second is the red stubble sweet potato held by Zhao Jinma.

This sweet potato has the right amount of sweetness and a moderate starch content, making it ideal for cooking porridge or processing a variety of sweet dishes.

The third is the yellow stubble sweet potato, which has been popular in recent years.

Also known as honey potatoes, this sweet potato has a high sweetness and low starch content, and when roasted, the sweet potato is semi-fluid and can be sucked directly into the mouth with a straw.

When Zhao Jinma peeled the sweet potato, he slid it very thickly, because the outermost layer of the sweet potato is the fiber layer, and after this layer is removed, the sweet potato will have a lot less fiber and will taste better.

After the sweet potatoes are peeled, he washes them, cuts them into thick slices, places them on a plate, and then puts them in a steaming cabinet, adjusts the water vapor to the maximum, and steames them.

"This kind of sweet potato should be steamed for more than half an hour, so that it can be steamed thoroughly, otherwise there will be small bumps in the sweet potato puree, which will affect the taste. ”

When the sweet potatoes were steamed, Zhao Jinma led Xu Zhuo and told him about the past of opening Zhao Ji's private dishes.

also introduced the various celebrity leaders who used to come to the store for dinner, and the old man sitting next to him grinned: "Yo yo yo, it's like a child showing off toys, isn't it interesting?"

Zhao Jinma pouted helplessly.

He didn't want to quarrel with the old man.

But every time this old man opened his mouth, it made Zhao Jinma's blood surge.

Fortunately, he has no cardiovascular and cerebrovascular diseases, otherwise he would have died suddenly in front of him sooner or later.

When the sweet potatoes were almost steamed, Zhao Jinma led Xu Zhuo to the kitchen, took out the sweet potatoes in the steaming cabinet, and put them aside to cool.

This step cannot be saved, because the sweet potato wedges can also absorb some water during the cooling process to achieve the purpose of soft glutinous.

Otherwise, the freshly steamed sweet potatoes are not only hot to make, but also very dry, and not easy to operate.

When the sweet potatoes didn't feel hot, Zhao Jinma began to puree the sweet potatoes.

When he first started talking, Xu Zhuo thought that he was going to use his hands to puree the sweet potatoes like noodles.

But seeing Zhao Jinma pick up the kitchen knife, Xu Zhuo knew that things were not so simple.

Sure enough, Zhao Jinma put the sweet potato chips on the washed and cleaned cutting board, then took the kitchen knife, laid it flat on the sweet potato chips, and squeezed it hard.

The sweet potato chips immediately turned into sweet potato puree and squeezed out from one side.

Zhao Jinma continued to crush and regularly pressed all the sweet potato chips into sticky sweet potato puree.

"Grandpa Zhao, why don't you grab it with your hands, but squeeze it with a kitchen knife?"

Zhao Jinma said with a smile: "Because this can not only squeeze the sweet potatoes into a delicate sweet potato puree, but also prevent small pimples that are not ripe inside, and through this way, you can not only remove some of the longer fiber filaments inside." ”

In Western kitchens, a wide variety of tools are used.

Graters require a silk grater.

To make mud, you need a wall breaker.

The variety of tools is dazzling to look at.

But in the hands of a Chinese chef, a knife can do everything.

You can shred and mince it, or you can squeeze the steamed sweet potatoes into a puree like Zhao Jinma.

After all the sweet potato chips were squeezed into sweet potato puree, Xu Zhuo asked, "Can you fry it?"

Zhao Jinma shook his head: "No, you have to filter these sweet potato puree, there is a trace of scum and fiber in it, which will ruin a pot of sweet potato puree." ”

After saying that, he took a piece of fine mesh gauze, washed it with water, and spread it flat in a basin.

Then take the sweet potato puree on the cutting board and scrape it in with a kitchen knife.

Then he grabbed the four corners of the gauze and wrapped the sweet potato puree inside.

Tighten it slowly and let the mashed sweet potatoes squeeze out through the mesh of the gauze.

It's a lot of work.

It requires the dexterity of the wrist and fingers.

After the sweet potato puree is squeezed, some sweet potato fibers are really filtered out.

Next, it's time to fry the sweet potato puree.

According to the weight of the sweet potato, Zhao Jinma took almost half a bowl of white sugar.

Then he put the pot on the stove, poured in a small amount of peanut oil, slid the pot over when it was hot, then poured it out and re-added the peanut oil.

After heating it again, pour in the prepared sugar.

"To make stir-fried sweet potato puree, you need to stir-fry the sugar first, so that the flavor of the sugar can be completely integrated into the sweet potato puree, otherwise if you add sugar to the sweet potato puree, the sweetness will be uneven. ”

He said as he stirred the white sugar in the pot.

After all the sugar was melted and completely integrated into the fat, Zhao Jinma took the sweet potato puree that had just been filtered and poured it into the pot.

————————

Today, there is no water and electricity at home, and I have written so much in the café, so I won't add it today, and I'll start tomorrow.