"Free man, come out and help unload the pork. Freshly slaughtered and processed, there are more than 100 catties. Zhu Yurong parked the car in the open space outside the back door of the kitchen, and shouted into the kitchen as soon as he got out of the car.

Soon two young men in their early twenties, dressed in white chef suits and wearing chef hats, came out to help. A hundred pounds of pork is not a difficult task for them, and it will be done after five or six round-trips.

"Lao Zhu, isn't there a bit too much pork today? A hundred catties, our store can't consume it in three days, right? Those diners are ordering abalone, ginseng, wings, bird's nest and other expensive things, and I don't think they have a big cold when they are cheap pork. After the workers finished moving, Chef Jin, who came out to smoke and breathe, worried.

After all, this is the most upscale of Boss Deng's many restaurants in the city, specializing in high-end food. The people who come here to eat, either rich or expensive, don't care much about how much they eat, but pay attention to eating exquisitely, so that they can capture their tricky tongues. It's no wonder that such a group of people will look at pork!

"Haha, old Kim, you're just going to worry about it this time. This is 60 yuan a pound recovered by Manager Liang, and the meat quality is definitely not bad after I have seen it, you will know it after you have seen it. Otherwise, a shrewd person like our Boss Deng would be willing to pay such a high price?" said Zhu Yurong with a smile.

Hearing that sixty yuan a catty, Chef Jin was surprised: "It's too expensive, isn't it? No matter how good this meat is, isn't it still pork? Could it be that it is better than abalone and cucumber wings and other delicacies from the mountains and seas? Our boss will not be treated as a fish in water, right? No, I have to go and see it!"

"Go ahead, I've got something to do. I'm free to look for you for a drink!" After speaking, Zhu Yurong drove away.

"Okay, no problem. Chef Kim left this sentence behind, and hurried back to the kitchen, and began to inspect the pork that the two young men had brought in.

I saw him pick up a piece of fat and thin pork belly and turn it over, after looking at it in 360 degrees, he felt a little wet when he touched it with one hand, there was no blood on the meat, and there were no extra rubber bands.

I pinched it with my hand again, pressed it, and said excitedly: "I'll go, this pork belly is elastic, the meat texture is snowflake-shaped, how does it grow? Sure enough, it's the same as Pork Rong said, it's first-class to make braised pork and barbecue." ”

Chef Jin has been in the chef industry for more than ten years, and now he is a well-known master in the chef industry, with a monthly salary of tens of thousands of yuan.

Although he was not as familiar with pigs as Zhu Yurong, his eye for the ingredients was not bad, and he soon realized that what he had just said was too early.

"The intern, you go and take a stand, if there are any guests ordering braised pork?" He has itchy hands for such a good piece of meat!

After receiving the chef's order, a trainee chef who was busy washing abalone immediately trotted to the menu to check the guests' menus, and found that a customer had just ordered it, so he replied, "I came to the menu two minutes ago, and it happened to be a little braised pork." ”

"Come on, it's going to be done!"

Then, Chef Jin washed the piece of pork belly in his hand and cut it into mahjong pieces.

Then, heat the oil from the wok, add the green onion, ginger slices, garlic slices and stir-fry until fragrant, add the meat pieces and stir-fry until golden brown, add an appropriate amount of fresh mushroom soy sauce and stir-fry well, then add mountain spring water until the meat surface is submerged, and add cooking wine, an appropriate amount of rock sugar, and at the same time put in the secret material package, turn to low heat and simmer slowly after boiling over high heat.

When the soup was almost at the bottom, he quickly turned on the heat to collect the juice and put it on a plate, and then brought out a plate of braised pork with a bright red color and attractive aroma.

He picked up a piece with chopsticks and put it in his mouth, the lean meat was crispy and tough, dry but not woody, the skin of the meat was smooth and sticky, and the bite was between the seeming and nonexistent. With a puff of the tongue, the middle layer sandwiched with a layer of fat that had already gone out of oil melted in the mouth at once, and the deliciousness was almost ready to come out, completely beyond my imagination!

Chef Jin knows very well that the deliciousness of this braised pork is not due to his superb cooking skills, because he uses completely ordinary methods, but the quality of the pork belly he chooses is extremely good. If you change it to the pork belly used in the past, you can't make that delicious taste when you kill it.

This time I really said it to Pork Rong, no wonder the boss has no opinion on receiving sixty yuan. It seems that he still looked away at the beginning and underestimated the more than 100 catties of pork.

"Don't wash the abalone just yet. Go and get the boss over, I have something important to report. Chef Kim said to the trainee chef on the side.

Hearing this, the intern chef hurriedly put down the abalone in his hand and went to the big office to find the boss. However, he soon came back and told Chef Kim that the boss was busy with something and would come back later.

After all, there are not one or two chain high-end restaurants opened by Boss Deng, there are dozens of them in the province, and they have even developed outside the province.

"Got it, then you ask the food server to bring out this plate of braised pork first. ”

When a plate of delicately plated and fragrant braised pork is served, the customers at the front and back tables are attracted by its aroma, and they can't help but drool when they look at it, and the aroma of the meat goes straight to the taste buds, and there is really an urge to clip a piece of it.

"This braised pork seems to be more delicious than usual!"

"The waiter is here, we want to add a plate of braised pork!"

"What's so strange about braised pork? ”

……

The diners at that table looked at the plate of braised pork on the table, their appetite instantly opened the gate, and the chopsticks in their hands quickly stretched out.

As soon as he took a bite, the middle-aged man's eyes immediately bulged bigger than a bull's eye, and his expression was very intoxicated: "The softness of the pigskin and the sticky glutinous meat complement each other, a thick aroma of meat explodes in the mouth, and the aroma of the sauce rushes straight to the heart and spleen, melts in the mouth, fat but not greasy, the chef of the high-end restaurant is different, there is a level!"

Seeing that their companions were eating so with relish, the others also quickly stretched out the chopsticks in their hands to the braised pork in front of them, picked up the pieces of meat and put them in their mouths, and they all praised them in unison.

"It's delicious, I feel like the pork I used to eat is fake. It has nothing to do with high-end restaurants, but mainly the chef's cooking skills. Didn't we go to many high-end restaurants before? It's still a foreign brand store, and I eat just as well. ”

"This meat is full of pork flavor, the taste is delicate, and it is so fragrant!"

"I'm used to eating abalone and cucumber wings, and I found that pork can be so delicious!"

"Hee-hee, the price of this braised pork is also very beautiful!"

"It's not bad for a few dollars, it's just delicious!"

"Waiter, another pot of braised pork. ”

Seeing the guests shouting to add dishes, the waiter couldn't believe it, the first time he encountered the situation that he would kill a pot of braised pork in three or two minutes, and then have to come to another pot, and he was stunned for a while before he reacted to add an order to the guest.

At the same time, several tables of customers next to him were also infected, and they called the waiters to say that they wanted to add a dish of braised pork.

Suddenly, a large group of people added some braised pork, and the restaurant manager was also dumbfounded, and immediately notified his boss.

Boss Deng rushed to the kitchen to find Chef Cai to confirm the situation, after all, it was 60 yuan a pound of pork recovered at a high price, and he also tested the water first.

"Boss, I'm just looking for you! Where did you get the pork sent by Pork Rong today? Many guests have added some points, hurry up and ask Manager Liang to buy as much as possible, otherwise it will be too late for others to find out!" Chef Jin blurted out directly as soon as he saw Boss Deng.

The response of the guests and the opinions of the chef are surprisingly unanimous, so you can let go and get going.

"Okay, I'll call Manager Liang as soon as I'm done. After speaking, Boss Deng picked up a piece of braised pork and put it in his mouth, immediately gave a thumbs up, swallowed it quickly, and took out his mobile phone to make a call without wiping the juice on the corner of his mouth.