"How is it, are the guests still dissatisfied?" Seeing the little girl at the front desk coming to the back kitchen again, Chef Wei kept his face tight and didn't speak, but his apprentice couldn't help but ask.

"The guest said the meatball soup was delicious and wanted to have another one. ”

As soon as the little girl's voice fell, the solemn atmosphere in the back kitchen suddenly dissolved, and Chef Wei said nonchalantly: "It's rare for guests to like it, so let's add one." ”

In fact, if you follow Chef Wei's temper before, if you think the dishes are delicious, people may not be willing to serve the second portion, after all, the single-order dishes are made separately from the specific dishes, like Chef Wei has a lot of autonomy in the Hunan banquet, if he says that he refuses to make the second portion, many guests will feel pity, but most of them will not force it.

When the second meatball was made, it could be said that it was a matter of course, but on this side, Chef Wei still noticed the difference in this water chestnut.

Originally, he thought that today's pork was exceptionally fresh, so the soup was clear and not muddy, but when he made the second side, he found that the soup was so clear that it should be related to the water chestnuts.

Because there is a clear aroma of water chestnuts in the pork soup, the taste of the pork is largely masked, leaving only a tender taste.

"Xiao Xiao, help me prepare the materials, I want to fry a pot of lion's head. ”

"Master, I'm going to prepare glutinous rice. ”

"You don't need glutinous rice, just use this water chestnut. ”

The lion's head is also a famous dish in Huaiyang, the addition of water chestnuts makes the taste of the lion's head present a crisp feeling, and the taste is richer, of course, there are also glutinous rice or lotus roots, but Chef Wei makes the lion's head mainly to test the taste of this water chestnut.

When a batch of golden lion heads were fished out of the oil pot, Chef Wei did not prepare to continue processing this batch of lion heads, but directly sandwiched a piece of lion heads and tasted them.

Although pork does not have a strange taste, it is very easy to smell in the process of chopping the filling, because the meat is generally blanched before roasting to remove the smell, but there is no way to carry out this step when making the meat filling, so the lion's head meatballs have a high standard for the standard of pork and the chef's craftsmanship.

The pot of lion's head in front of Chef Wei tastes only the fresh aroma of pork, with a hint of fragrance in the middle, even after frying, it is not greasy, but the juice of the pork inside is tightly wrapped after being fried at high temperature, forming a crispy taste on the outside and tender on the inside.

"From tomorrow, the seasonal dishes of the Hunan banquet will be changed to braised lion's head and stewed meat ball soup, inform Manager Xu, and ask him to help our kitchen purchase a batch of water chestnuts in large quantities, preferably the kind with puree. ”

Xiangyan launched a new seasonal recipe in winter, which naturally attracted many old customers, and the lion's head is a common dish, but it is really a special thing to be able to make the common dishes delicious.

Since the last time he became popular with tomato dishes, Chef Lu of Jufengyuan has also had a name in Tongcheng.

But not long after, the tomato beef stew launched by Xiangyan still took away a group of diners, so Chef Lu fell in love with Chef Wei.

The winter seasonal dishes of the Hunan banquet, the lion's head and meatball soup, are naked provocations in the eyes of Chef Lu, you are a Hunan chef who puts so many spicy dishes and doesn't do them, and you come to make Huaiyang dishes, which is obviously to grab business with yourself.

So because of a small water chestnut, the masters of the two restaurants started a tug-of-war again.

"Master, on this matter, the new meatball soup and lion head in Xiangyan, this meatball soup is also equipped with fresh tender bean sprouts, and let the guests put it by themselves directly after serving. ”

"Let's try it, everybody. ”

As soon as the meatballs of Xiangyan were eaten, Chef Lu's brows furrowed, the crispy texture of the meatballs was a bit like lotus root, but the fragrance was not like this, so Chef Lu quickly locked on the water chestnuts.

"It turns out that water chestnuts are added to this meatball, but it is an authentic Huaiyang cuisine method, but why is this soup so bright, it seems that there is something special, the guy opposite is not only good at Hunan cuisine, but also good at Huaiyang cuisine. Do we have water chestnuts in our kitchen?"

"Yes, when you make a good harvest, you have to put water chestnuts. ”

"Let's try it too, make a batch of meatballs with water chestnuts. ”

Chef Lu's meatballs did not respond well after they were made, the meatballs were a little loose in the casserole, the soup was a little cloudy, and what was worse was that there were only meatballs and carrots in this dish, so the smell in the pork could not be covered.

"Dump these meatballs!" Chef Lu only said this sentence in the end, but after that, in the back kitchen of Jufengyuan, the atmosphere was very solemn for a while, and no one brought up the topic of meatballs anymore.

Unlike the water chestnut's good start in the Hunan banquet, the water chestnut that Kunyang put into the fresh fruit market was unexpectedly cold.

In the past two years, due to the improvement of preservation technology, more and more fresh fruits can be tasted in winter, water chestnuts are troublesome to eat, and the people who like them are relatively niche, so now many fruit stores can not see water chestnuts.

The downstream of the wholesalers don't sell water chestnuts anymore, and the wholesalers naturally won't go into this thankless fruit, or even water chestnuts, which should be considered vegetables.

Except for the Tongcheng Fruit Chamber of Commerce, which sells a batch of water chestnuts in its own supermarkets and wholesale markets, the sales of Kunyang water chestnuts are not up to par with other fruits.

But this situation did not last long, because although the water chestnut market is small, but there are not many sources of the same supply, people who originally wanted to buy water chestnuts will still use Kunyang's water chestnuts, such as Liao Ji Chaoshan beef hot pot is one of them.

"I want to eat spicy hot pot, I don't want to eat such a talkative Chaoshan hot pot. ”

"You have a big belly now, you should be satisfied if I can secretly take you out to eat hot pot, we have to walk around outside when we go back, otherwise the smell of hot pot will be on your body, and you will be nagged by your mother when the time comes." Obviously this is a young couple who secretly ran out to eat hot pot, and the wife's big belly shows their love for hot pot.

"Shrimp slippery, hand-beaten beef balls, crab sticks, frozen tofu and mutton, I want them all!" Obviously, the pregnant woman was hungry after not eating hot pot for a long time.

"Okay, okay, all meet you, by the way, there will be a bottle of copper orange No. 1 for one person. ”

"I want two bottles!"

After letting the bottom of the pot boil, it also means that the hot pot meal has begun.

"Help me catch a shrimp slippery. "The wife keeps commanding her husband, after all, her ten-month empress deadline is running out.

After a while, several shrimp slips were caught in the bowl of the pregnant woman, and water chestnuts were added to these shrimp slides, so the tender shrimp slips and the refreshing water chestnuts became crispy and delicious, and soon most of the shrimp slips entered the pregnant woman's stomach.

"Waiter, add another shrimp slip to this table. ”

On the same day, the shrimp in this hot pot restaurant became the sales champion, far surpassing the best hand-made beef balls sold before, and the humble water chestnuts also slowly opened the market with their own strength.

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