"Oh, it turns out that Mr. Zhang has already been confident."

The chefs all showed very expectant expressions, enthusiastically forming a circle around the open.

"Mr. Zhang, what advanced menu have you developed"?

"Although I don't know what it is, I know that listening to Mr. Zhang's ~ must be right"~

This heartfelt compliment is really itchy to listen to in my ears, and I smiled and asked Chef Li.

"Cuisine is the soul of a restaurant, what kind of cuisine is a successful dish? Chef Li, you are an expert, you can talk about it."

"Ah, I will do this question!" Chef Li said with a smile, "A good dish is full of color, aroma, exquisite ingredients, good presentation, and skill inheritance, and what has been proven by countless experiences rarely has the probability of making mistakes."

Zhang Kai shook his head, "Following the rules is a normal person's practice, but it is not the master's choice."

Master Cao said with a smile, "What is a good dish, a good dish is a good dish, we must seize the trend of the market, and we will do whatever the dish is hot." By the way, create some gimmicks and make some Internet celebrities, so that you can attract a large number of food bloggers and fashion hipsters"!

Zhang Kai said with a smile, "Chasing the market is a very pragmatic approach, but it is easy to cause homogenization and superficial dishes by following the trend."

The chefs all showed admiring expressions, "Mr. Zhang still understands, in comparison, we are really too narrow-minded."

"Mr. Zhang, tell me." Chef Cao said.

"Mr. Zhang, tell me about it!" The chefs raised their faces together to wash their ears and listen, and their faces were full of excited expressions.

"The reason is simple, if we want to compete for a place in the fierce food industry, we need to innovate."

"Innovation"?

The chefs were shocked.

"Innovation, innovation is good, but how to do it"?

"A successful and innovative dish must not only conform to the taste of the market, but also conform to the positioning of the restaurant, and also achieve new beauty. How difficult is it to meet these three criteria? A chef who has a successful innovation in his life is enough to make a name for himself in the world of gastronomy, because 99 percent of the innovations are dark cuisine."

Zhang Xingxing said, yes, my innovative menu is dark cuisine.

However, on the surface, it is still very serious, "In fact, it is not as difficult as everyone thinks, and many times, you are only a little bit away from success."

"Alright, it's time to unveil my innovations"!

……

"Mr. Zhang's Innovative Menu"

First-class heart lard bale

The first step is to take high-gluten wheat flour mixed with potato starch to make a shiny bun skin, static fermentation, a bun skin is required to be rolled into half a meter wide, such a bun skin has good toughness, can be infinitely extended, strong wrapping, and can also see the bun filling, which can play a role in tempting customers.

In the second step, a large barrel of lard is refined and refrigerated overnight to solidify. When mixing the filling, quickly take it out, dig a large spoonful of lard and mix it into the bun skin, season it with only monosodium glutamate and white pepper, and then quickly wrap it in the bun skin. This process is fast, lightning fast, otherwise the solidified lard will melt in the heat and slowly flow into the sleeves of the chef's clothes, and the consequences will be unimaginable!

The third step is to put the wrapped lard bag into the cage drawer and steam it for ten minutes, forgetting to mention that the bun must be big, and follow the fortune bag in all directions, and it is better to take one and a half pounds. In this way, the steamed bread will swell into two and a half catties, and the lard inside will also melt into a flowing state, and the flowing lard bag will be ready!

Customers can choose to eat it semi-refrigerated or while it is hot, semi-refrigerated is to refrigerate it in the refrigerator after it comes out of the pan and let the lard refreeze into a semi-flowing state, so that it tastes more like semi-cooked cheese. Eating it hot is to serve it directly to the customer, take a bite of the hot lard overflowing the mouth, the taste buds explode, the climax on the tip of the tongue, and remember it for a lifetime.

The price is 23 for one bun, and the minimum price is four. Someone asked if it was a bit expensive to sell a bun for 23, and Mr. Zhang wanted to say that this price was actually very reasonable. First of all, this big bag of materials is conscientious, and the big fat meat of the pigs is carefully purchased and refined into lard, not to add palm oil, let alone gutter oil back to the pot, and the cost is very high.

Secondly, this big bag contains the ingenuity of Mr. Zhang, who once pondered why the horn melon food is so popular, and later traveled all over the famous mountains and rivers, visited all over the world and finally came to a conclusion. The soul of carob cuisine is lard. What is magic? Lard is magic, lard can make all ingredients become the old taste of your childhood, a second of soul wear for centuries, the sunset courtyard, the twilight quadrangle family building, you open packs of crisp noodles at the door of the shop, and then throw the noodles and put the cards inside in your pocket and go home. The taste of memories, the endless nostalgia, eating lard bags can eat the feeling of sunset and hometown.

The chefs were shocked!

This was followed by long-lasting applause.

"Mr. Zhang, your idea really opened my eyes", Master Bao said with tears in his eyes, "Isn't this just drinking oil"?

Zhang Kai smiled and said, "Master Bao, you still don't see the problem clearly enough, which big oil thing doesn't teach people to drink oil? We drink purely and disciplinedly, and we have reached a higher level on the road of drinking oil." Of course, the completion of this idea is inseparable from the cooperation of your noodle shop team, Master Bao, do you think there is a problem with this task"?

"No problem," says Chef Bao.

Zhang laughed, "Very good, let's move on to the second course".

Two on the soup baby cabbage

The first step is to take 1000ml of tap water and boil it, add 200 grams of salt and 20 grams of white pepper to make a broth. The purpose is to maintain the purity of the soup.,This work is essentially different from the rotten street pork bone soup、Chicken soup.,The main thing is a sense of purity that returns to the basics.。

The second step is to take the whole organic baby cabbage and wash it, peel it, and throw away the cabbage leaves as long as the cabbage heart. Four Jiaodong scallops (the size of a penny coin), washed, soaked and diced, then thrown into the soup and boiled with the choy sum, while cooking, pour a large amount of Totole monosodium glutamate. Someone wants to ask what the specific scale of MSG is here, and the answer is that there is no scale, the more the merrier, the more MSG, the fresher the soup. Note that while pouring MSG, slowly stir with a spatula, and stir the MSG fully in the soup, which is injected into the soul.

When the boiling water becomes white, the surface begins to bubble, and the cabbage heart shrinks softly, which means that the baby cabbage has been cooked. At this time, quickly take out the cabbage sum and put it in a bowl, and then pour the soup and burst it! Absolutely fresh eyebrows, the recommended price is 38 yuan. A complimentary bowl of rice is provided.

"How about it, can you promote it as our signature dish?"

For the first time, there was no answer, because the chefs were all immersed in great shock and could not calm down for a long time.

Uhh

Zhang Kai laughed out in satisfaction.

It's impossible to do this without losing money.

PS: Thank you Da Mi Mi for a reward of 20,000 coins, hehe.