"Are you going to kill the pig tomorrow?"

After being silent for a long time, Zhou An asked Liang Yu.

"Well, there is one to kill tomorrow, Yao, it's the one in the pen!" Liang Yunu gestured to a big black pig with smooth and shiny fur in the pigsty.

Zhou An nodded, "Then you kill it well, remember to leave me a little, it's the few things I just said, leave me a few catties for each of them, I want to try to make new dishes!"

Liang Yu nodded, "Okay, you can get it yourself at noon tomorrow?"

"Hmm. ”

Liang Yu: "Then I'll try to kill as late as possible tomorrow morning!"

Zhou An patted his arm, "Thank you." ”

……

This incident really made Zhou An realize the difference between being a boss and being a pure chef.

In the past, when he was the master of the spoon, if he wanted any raw materials, he could just ask the master of the board to place an order, and if the raw materials were not bought the next day, he could question them with a black face.

He didn't need to worry about the specific process of buying raw materials at all, he said that he wanted black pork, and the next day he would send white pork, which he could throw directly to the master who made the staff meal, and then he didn't have to bear the responsibility that a certain dish could not be delivered.

Say yes to potato starch, you buy me corn starch, and say "take it for exchange!", the person who is engaged in procurement can only change it obediently, and you have to pay him a smile.

But now he is his own boss, and his subordinates do not specialize in procurement, all kinds of raw materials have to be bought by him personally, just like the various raw materials for this pig killing dish, he wants the freshest black pig pork belly, pig blood, etc., if it was used to give people a spoon, he moved his mouth, and the next day someone naturally prepared the goods for him and sent them.

But now, he realized how difficult it was.

It is not difficult to ask for the freshest black pork and other raw materials for a day or two, but every day, Liang Yu, who sells pork every day, has no choice.

Between selling pig-killing vegetables and mutton, Zhou An's heart is inclined to kill pig-killing vegetables.

Because compared to the high price of mutton, the price of pig-killing vegetables is more affordable to the people, and there are far more people who eat pork than mutton, at least here in their Yinma County.

Therefore, pig-killing dishes should be easier to promote and easier to make popular.

It's just that the raw materials are a difficult problem, Zhou An just thought of several plans, and finally decided to try it first.

This trial is different from the purpose of his previous two pig killing dishes, and the things he wants to verify are also different.

The first time I tried to make a pig-killing dish before, it was just a whim for him to entertain his two uncles.

The second time, not to mention the trial, that time was mainly to make Xu Shiya happy, and by the way, to meet Cao Yilan's request, to give the big boss of the food city a taste.

And this trial, Zhou An wants to verify that the pig-killing dishes made from the freshest raw materials are placed in the kitchen for half a day, one day, two days, or even three days, how have the five aspects of color, flavor, shape and quality changed, and is there a big difference?

He must be cautious in choosing the main dish for his store, and he is still worried about not being able to keep improving.

At first, what he thought was that he must sell the freshest pig-killing vegetables every day, do it on the same day, and try not to sell leftovers.

But now the objective conditions do not allow it, and he can't do it if he doesn't want to do it, so he can only do the experiment by himself first.

Color, flavor, shape and quality are the five criteria for judging the success of a dish.

Among them, the "quality" is often ignored by many people, thinking that "quality" and "taste" are the same thing, but in fact, the taste can be adjusted through various condiments, but the "quality" of a dish is determined by the quality of the raw materials themselves, and the grade of raw materials is not enough, and the "quality" cannot be high.

For example, fish.

A live fish and a dead fish must have a different taste when made by the same chef, and even if the two fish are cooked together, the freshness of the fish must be different.

From a nutritional point of view, leftovers are certainly not as nutritious as fresh dishes.

However, in terms of flavor, the flavor effect and deliciousness of leftovers sometimes exceed those of freshly prepared fresh dishes.

It's almost impossible to have the best of both worlds.

What Zhou An wants to know now is that the finished pig-killing dishes will be placed for one to three days, and during this period, how much will its situation in all aspects change.

The taste will be better, he is mentally prepared, but if the taste is too bad, he still won't sell this pig-killing dish.

It is not easy for a small shop to make a reputation, once the reputation is broken, it will be difficult to make a reputation again, and he cherishes the current reputation.

……

The next morning, Zhou An went home early, took the pork belly and other materials reserved for him by Liang Yu, and drove back to the store first and started to try to make the crayfish at home without waiting for the crayfish at home to choose.

Tian Lu was on the side helping while studying.

Different from the previous two casual actions, this time Zhou An paid attention to all aspects.

For example: pork belly, fat sausage, pork liver, etc., he no longer fried them in the pot like the previous two times, but after all of them were washed, they were put into a large soup pot and boiled out in a pot.

Different from the common way of marinating, he did not put too many spices, in order to try to make these ingredients as close as possible to the effect of cooking.

Then there are small ingredients such as green onions, ginger, garlic, etc.

Slice the shallots, cut the ginger into diamond-shaped slices, and slice the garlic as well.

Sauerkraut is all cut into toothpick-thick filaments.

There is a principle in the side dishes, which is called dicing with dice, slice with slice, and silk with silk.

For example, green peppers with shredded potatoes should be shredded, potatoes in a large plate of chicken should be cut into pieces the size of chicken nuggets, and every ingredient in kung pao chicken should be diced.

The purpose is mainly for aesthetics.

But rules are dead, people are alive.

Zhou An wasn't sure what shape the sauerkraut was cut into in the authentic pig-killing dish, and it was estimated that it was likely to be sliced, but he was now cutting the sauerkraut into shreds.

The purpose is twofold.

First, in order to highlight the main ingredients such as pork belly, fat sausage, pork liver and pig blood, the main ingredients such as silk are matched with slices, and the flaked main ingredients must be the first to be noticed.

The second is that the sour and refreshing flavor of the cabbage can be burned out as soon as possible and integrated into the main ingredient as quickly as possible. Cut into shreds, the speed of flavor is definitely better than that of slicing.

"Xiao An, what are you doing today differently from last time?" Tian Lu looked puzzled.

"Of course, what you eat for yourself is not the same as what you sell to customers!"

Zhou An replied casually, but his hand did not stop.

After cutting the sauerkraut, go to the stove to make soup, stir-fry the ginger, green onions, dried chili peppers, water chili peppers, and then add the hanging broth, and then season with soy sauce, salt, chicken essence, monosodium glutamate, concentrated chicken juice, white pepper powder and other condiments.

"Bring a few small clay pots!"

When the soup was about to be ready, Zhou An instructed Tian Lu.

"How many?"

"Eight!"

……

Finally, Zhou An used the chopped cabbage leaves at the bottom of each small clay pot, then put the cut tofu, and then put the boiled things such as pork belly slices, fat intestines, pork liver, and pig blood wang that were evenly cut in size and thickness along the edge of the clay pot.

After the yard is completed, each small clay pot is full of eight points.

Zhou An first took two portions to the liquefied gas stove not far away, and then scooped the flavored soup into the clay pot.

The soup has just submerged the neatly stacked ingredients.

"Smack"

"Smack"

With two soft sounds, the two stoves of the liquefied gas stove ignited, and the two small clay pots began to burn in flames.

Tian Lu saw the end from the beginning, and at this time he still didn't come back to his senses, and sighed: "It's really much more beautiful to do this!"

Zhou An smiled and did not answer.

If there were fresh ingredients every day, he would have been ready to go this far, but now?

He still has to wait two or three days to see the results of the daily tasting.