After settling down at his post, Su Zifang glanced at the task list.

In addition to the main quest of the top business district, the revitalization of Sujia cuisine, the food illustrated book and the luxury branch line of Chinese cuisine, I have not completed the task of my father's please, Shiliyang (chūn), and Phnom Penh cabbage.

Rounding off means that all tasks have been completed, Meizizi.

However, I still have to find time as soon as possible to confirm the completion of the task (qíng).

Su Zifang is obsessed with ginseng chicken, after all, this is probably the highest price dish he can master at the moment.

Yesterday, Yang Qiong had already handed in the business analysis report, although the store's profit was more than 19,000, but most of them were old customers who ordered Longjing shrimp, plus the local tyrant brother had a meal at noon and a meal at night.

After removing the special situation of this high-priced cuisine, the per capita consumption is less than 30 yuan, which is almost the same as before.

If you don't develop some high-priced dishes and new dishes, relying only on your own 48 yuan Wensi tofu and Phnom Penh cabbage, which may not sell for 20 yuan, I am afraid that you will lose so much that you can't even pay Zhang Zidan's salary.

Of course, Yang Qiong also gave her own opinion.

On the one hand, the store does activities to attract people, and on the other hand, it develops the variety and quantity of dishes.

To this end, she also did a user survey, and all users who participated in the survey were given a plate of fried eggs.

The technique of winning over is skillful, and it is indeed the champion style of the entrepreneurship competition!

However, it was probably Yang Qiong who was eating at the time of the investigation, and she was confused with delicious (yòu), and everyone voted with their feet, and the option to increase the number of dishes was checked on the "Opinion Survey for the Improvement of Food and Silence", and the voter rate was as high as 90%!

"What about the other 10%?" asked Su Zifang.

"All selected, invalid votes. Yang Qiong said helplessly: "In short, the current situation is that we must develop new dishes, otherwise it will easily lead to a decline in turnover......

Putting down the report, Su Zi let out a long sigh and began to plan when to go to Zhao Xi to ask about the ginseng chicken (qíng).

But before he could think about it, the bell rang: "Son, a little girl orders a bacon (ròu), will you do it?"

"Bacon (ròu)?" Su Zifang was slightly surprised.

He has only used the finished product of this ingredient, and it is not easy to respond before he does not know the opinion of the customer, in case the customer does not want to buy it from the supermarket, but to make it by hand, it is still troublesome after agreeing to it.

After thinking about it, Su Zifang decided to go out to meet this guest.

It was still early for the meal, and there was only a short-haired girl with ears in the store wearing a middle school uniform, and Su Zifang saw the school sign in front of her (xiōng) with her name written on it and said angrily: "Lin, is it the bacon (ròu) you ordered?"

"Hmm. Lin Nan raised his head and generously took out a twenty yuan sheet from his pocket: "Boss Su, I only have so much money for lunch today, is it enough?"

"You don't need so much, even a slice of freshly made bacon costs only four or five pieces, but you have to tell me why you came all the way to eat bacon (ròu)?"

"Because I've always wanted to eat handmade, but Jingling couldn't find it, I happened to see the group saying that Boss Su, you can order food as long as you want to eat here, so let's try your luck. ”

Su Zifang smiled dumbly and pushed the money back: "For the sake of what you want to eat so much, I'll try it." However, the bacon production cycle is relatively slow, and it can take a week at the earliest, so you may have to come back next week. ”

"Well, I'll wait for you to do it. Lin Nan said seriously.

After dealing with Lin Nan, Suzi put it back in the kitchen and began to prepare to make bacon.

"Do you really want to make bacon?" Chen Chuyi listened to Cheng Cheng and naturally knew what was going on (qíng).

"Well, try it, no. Su Zifang didn't want to disappoint this little girl who had come to order bacon (ròu).

In fact, bacon is somewhat like foreign ròu, which was made in the past for the purpose of storing food.

According to the Food History course, bacon originated in Newfoundland. When a hunter can't finish eating a moose, he cuts the remaining deer (ròu) into slices and pickles them in seawater, which is the first slice of bacon.

Actually, the word bacon is not in English, but in the dialect of Newfoundland, which means deer (ròu).

Thinking about this introduction, Su Zifang took out a piece of ròu (whole five-flower) 30 centimeters square, and began to prepare the bacon marinade according to the recipe.

Mix the additive-free sea salt, sugar, rosemary, basil and some favorite nut powders and stir well, then rinse the pork belly (ròu), wipe dry, spread the marinade on each side, put it in a sealed bag and put it in the refrigerator to marinate.

Seeing that Su Zifang was about to clean up the kitchen, Chen Chuyi interjected: "Aren't you going to make bacon?"

"Well, yes, it's done. ”

Su Zifang looked at Chen Chuyi, Chen Chuyi looked at the bag in his hand, still a little incredulous.

"Is that good?"

"Hmm. ”

"Then you lied to the little girl that you would have to wait a week. ”

Su Zifang: ......

He's saying that bacon takes a week, not that he needs to follow it for a week! And the shēn bacon is a dish made by marinating the five flowers (ròu) for a week and then smoking or roasting, is he wrong to say that?

That's right!

After taking a minute to make Chen Chuyi understand this logic, Su Zifang happily returned to the room and began to study the new dishes.

When he was in Guanglin, he couldn't hold back his desire to learn Phnom Penh cabbage (qíng), and now that he finally has time, he naturally has to hurry up and learn.

After all, cabbage, as one of the main vegetable varieties on the Chinese table, can be said to be an all-round vegetable, such as stir-frying, frying, boiling, boiling, stewing, steaming, boiling, boiling, boiling, boiling,

Chefs of any cuisine must have one or two skills in cooking cabbage, otherwise they will be sprayed: "I can't even cook cabbage, what kind of chef is it!"

What's more, this Phnom Penh cabbage is a systematic product and must be a high-quality product.

Su Zi let go of the tutorial, the fog rose, and a trance appeared in another scene.

As soon as he came back to his senses, a middle-spirited old Shaanxi scolded in his ears: "What are you doing with four children?"

Su Zifang looked left and right, guessed that he should be in the back kitchen of a restaurant, and then saw that all the chefs were dragging braids on the back of their heads, and knew that he should have been systematically arranged in a Shaanxi restaurant hundreds of years ago.

His gaze turned to the old chef (shēn) in front of him, who wore a robe with a black cloth belt around his waist, his beard was gray, and the back of his hand was wrinkled.

The old cook, with a huge horse spoon in his hand, was angry at the apprentice who was bowing his head and being trained by the stove.

"You said that your baby can fry (rì) a Phnom Penh cabbage, so don't worry, teach you to set up a barbecue feast!"

As he spoke, the horse spoon struck angrily on the edge of the pot, clanging.

"Pour it, stir-fry, think about it, how to make this dish. ”

After the old chef finished speaking, he blew his beard and walked out, leaving the apprentice by the pot with a sad face.

Su Zi put the probe to take a look.

The cabbage in the pot was burned black and white, if Su Zifang didn't know that this was making Phnom Penh cabbage, he would almost think it was charcoal-roasted tofu.

However, this old master is quite interesting, Su Zifang smiled knowingly, and quickly followed the footsteps of the old chef.

He has a hunch that whether he can learn Phnom Penh cabbage or not depends on this old chef.