[Please prepare the menu as soon as possible and prepare for the opening.] 】

As soon as Su Zifang came out of the warehouse, he received a prompt from the system popping up, leaving him no respite at all.

"Menu?"

Su Zi was stunned, he really never seemed to have thought about how to make a silent menu.

At school, everyone basically makes dishes according to the teacher's teaching tasks, and when I first came to Joy Street, there were no customers, so I cooked according to my own heart.

But you can't treat diners like this, after all, diners are used to ordering from the menu, and if diners are allowed to order their own food, Su Zifang can imagine what will happen.

"Boss, five catties of Aolong here. ”

"Waiter, last plate of three soft-haired abalones. ”

......

If you serve five catties of Aolong, how much money should you charge diners?

If you don't serve three heads of soft-haired abalone, is it "nothing" or "can you have it"?

Thinking about the complicated situation he might face without a menu, Su Zifang felt that he still made a copy honestly.

The carved dishes have been washed and cleaned, and even the red cloth has been replaced with a new one, which looks very tasteful.

Suzi practiced calligraphy when she was in school, and although she didn't have any good works, she was confident that she still had the ability to write dishes.

After grinding the ink and lifting the pen to hang his wrist, Su Zifang began to think about the name of the dish.

"The first course is braised pork. Although this is not Su Zifang's favorite dish, as the first dish to be completed without saying a word, he thinks it is very memorable.

Just before he was about to put pen to paper, the system popped up a red and bold prompt box.

[The current dish level is too low, please replace the high-level dish with the host.] 】

[In order to improve the reputation of the store and the ability of the host, only dishes that have reached the B level are eligible to enter the Shibu menu.] 】

The addition of the system is even more simple and crude, and the words Su Zifang's incompetence are almost written into a poster and pasted outside the door.

"The grade is too low. ”

Seeing these four words, Su Zifang's heart was not shocked.

The cuisine of the outstanding graduates of the Old Southern Culinary Institute is not even qualified to be written into the recipe, how is it possible!

His expression was like you were deliberately trying to make me laugh.jpg

When he put pen to paper again, he didn't believe that braised pork couldn't be written.

[The current dish level is too low, please replace the high-level dish with the host.] 】

The system prompt is still there.

"Braised bamboo shoots in oil!" Su Zifang stopped struggling and quickly changed the dish.

[The current dish level is too low, please replace the high-level dish with the host.] 】

"Beer duck!"

[The current dish level is too low, please replace the high-level dish with the host.] 】

......

Three times in a row, Su Zifang's dishes were judged to be too low-grade, and the old southern graduate finally couldn't hold his face and began to learn to compromise: "Can I see what dishes can be written on the menu at present?"

[Steamed sea bass - grade B, suggested selling price: 88 yuan]

[Sweet and sour tenderloin - B-grade, suggested selling price: 38 yuan]

[Yangchun noodles - B-grade, suggested selling price: 10 yuan]

[Fried eggs - B-grade, suggested selling price: 3 yuan]

Su Zifang: ......

Although I can't cook myself, I can't only see four dishes, right?

He instantly had the illusion that the struggle of the past twenty years had been eaten by dogs.

However, looking at the suggested price at the back, Su Zifang regained his confidence in life, at least, the price is still higher than that of S County.

Originally, I saw a lot of sky-high dishes from other food literature, and Su Zifang was also worried that the system would set the price of the dishes too high and no one cared about them.

For this reason, I also deliberately thought of a set of gimmicks, any water that is not used for food is Evian level, and the food storage environment is highly mimicking the native environment.

As a result, the price of the system is very down-to-earth, so he does not have a temper at all.

However, Yangchun noodles are the staple food, fried eggs can be called side dishes at most, and the real dishes are only sweet and sour tenderloin and steamed sea bass, which is simply shabby for a restaurant, after all, even the S County snack menu has more than 60 dishes.

Su Zifang recalled once again the afternoon when he rejected the snack offer from S County, and his mood was as cold as the ice cubes that would never melt in the ice warehouse.

After being silent for a few seconds, Su Zifang suddenly thought of a question.

"What if a diner orders something that isn't on the menu?"

[If the host makes a dish that is not registered in the menu, it will be considered as a registration challenge.] If you successfully complete a B-grade or higher dish, you will gain the popularity of the store, but if the dish-level does not reach the B grade, the store's popularity will be reduced. 】

"What if ......"

Su Zifang had a bold idea, but he was killed by himself before he could finish it, and after experiencing death, he understood the meaning of making a fortune in a muffled voice.

"Yo, Boss Su, are you busy?" Mu Lu's recognizable voice came from outside the door.

"It's okay, you say. Su Zifang put aside the pen and ink on the counter and nodded in response.

"Didn't you eat a meal of sweet and sour pork ribs yesterday, and suddenly became hungry, and the whole pot was wrapped in meat?" Mu Lu raised his eyebrows.

"Looking for your boss Lu, won't he do it too?" Su Zifang said as he hung the menu back to the crossbar.

"Hey, it's not that you don't know, Boss Lu can cook small dishes, and big dishes are about to overturn. Besides, it's not just opened, so I'm off to a good start. ”

I don't know if it's the Northeast people who have their own persuasion effects, after a few words, Su Zifang was dizzy by Mu Lu, and touched the edge of the stove with a confused face.

Until I picked up the spatula, there were still three questions that remained unanswered: Who am I, where am I, and why do I make pot meat?

Pot wrapped meat is a famous dish in Northeast China, founded in the Guangxu period, is Harbin chef Zheng Xingwen in order to adapt to the taste of foreign guests, deliberately changed the salty and fresh scorched pork strips into sweet and sour dishes that have been handed down to this day.

The origin, preparation, and method of the whole dish have all been talked about in class, but Su Zifang asked for leave in the second half of that class, so he has never made pot-wrapped meat himself.

However, it has already arrived in front of the pot, and Su Zifang can't back down.

In my mind, I recalled the steps I had taught in class and began to practice.

Add starch and water, mix a bowl of water starch, cut the tenderloin into large slices of meat three mm thick, marinate with salt and put it in the starch bowl to grasp well.

Wait until each slice of meat is evenly coated with water starch, Suzi takes a bowl, pours in aged vinegar, cooking wine, white sugar, light soy sauce, and sesame oil to prepare a bowl of sweet and sour sauce.

To be honest, he was also a little stunned when he put the ingredients, what is the difference between the pot-wrapped meat and the sweet and sour tenderloin?

However, the temperature of the oil in the pot did not allow him to think wildly.

Dishes that need to be hung with slurry, such as pot-wrapped meat and sweet and sour tenderloin, often need to be fried twice, the first time at low temperature, and the second time at high temperature to produce a crispy texture.

If the timing is not right, it is a complete loss.

Seeing that the oil pot began to bubble, Su Zifang quickly poured the meat into the pot.

When the meat is put into the pan, the sound of oil explosion is endless, and the unique smell of fried food escapes into the air, and you can smell as if you feel the crispiness of the starchy shell on the outer layer of the meat slices.

Su Zifang turned it with long chopsticks and cut it open, so that each piece of meat was fully tested.

After a few minutes, when the inner layer of tenderloin was already half cooked, and the outer starch shell was not crispy enough, Su Zifang decisively took out the meat slices and prepared to fry them again.

Adjust the heat and wait until the oil temperature is 90% hot, Su Zifang pours the meat slices into the pot again.

This time, it didn't take long to fry it, it took less than a minute, and Su Zifang picked up the fence and fished out all the meat slices.

Pour the excess oil back into the basin and cut a few pieces of green onions, ginger and garlic, fried meat slices, and sweet and sour sauce together.

Heat the oil at the bottom of the pot, put the ginger and garlic in the pot and stir-fry until fragrant, pour the meat slices and sweet and sour sauce together while it is hot, stir-fry evenly, the sauce is absorbed by the meat slices, turn off the heat when the bottom of the pot is not dry, and sprinkle with coriander.

Su Zifang tried to make the pot wrapped meat for the first time.