When a new restaurant opens, there will always be some curious guests who come into the store to taste, not to mention, Zhou An's new store was also advertised before it opened.

Although because it is not the peak season for crayfish, he does not publicize it much in advance, but since there is publicity, it must have an effect.

Three days after the opening of the new store, all dishes and drinks will be discounted by 7%, which will definitely impress some people.

With the arrival of the opening time at half past four, customers have entered the store one after another.

There are residents of the neighborhood, diners who come to eat on this street, and of course, some students from nearby universities, mostly couples.

The more diners sit in the restaurant, the more popular they become, and the waiters in the front hall and the chefs in the back kitchen are busy, and there is no one else.

The side facing the street is a transparent glass wall, so you can feel the growing popularity of the store even from the outside.

At about half past five, a man with a stocky figure, slightly dark skin, a soybean-sized mole on his left cheek, and a few hairs growing on the mole stood under the street lamp not far away, smoking a cigarette while squinting to observe the situation in Zhou'an's store.

There was also a thin woman standing next to this person, with a thin and long figure, a thin and long face, jeans and pointed shoes on the lower body, and a long red down jacket on the upper body.

At this time, she also observed the situation in Zhou An's store.

While observing, he muttered to the man next to him: "Apo, this store opened on the first day, and the business is so good, will it affect our business in two months?"

Ah Bo, that is, a stocky man with a mole on his face and a few hairs on the mole, thirty or forty years old, when he heard this, he did not reply immediately with a calm face, took two puffs of cigarette, and said: "The new store is open, the store is so big, the discount is also large, the popularity is good today, it is normal, will it affect our business, we have to see it for two more days!"

The woman knocked on the melon seeds, thought for a while, and suddenly proposed: "Why don't we go in and try its taste? See how it tastes? It doesn't matter if anything else, the most important thing is to try its shrimp!"

Apo glanced at her, and suddenly walked towards the door of Zhou An's store, "Let's go!

The woman hurried to follow.

……

After they entered the store, they didn't order a few dishes, they asked for a crayfish, two cold dishes, two bottles of snow beer, and just ordered something.

While waiting for the food to be served, both of them quietly observed the environment in the restaurant and the discussions of the diners.

"A new store is a new store, and the environment is much better than ours, Apo, why don't we redecorate our store too?"

The woman whispered.

Apo looked around the store with a blank face and nodded slightly.

The woman suddenly sighed: "It's a pity that our store is not so big, even if it is renovated, it is estimated that it is not as grand as here." ”

Apo sneered, "Big has big benefits, small has small benefits, the size of the store is not the most important thing! Otherwise, everyone can compare whose store is bigger, and the small one will close directly, what kind of business will you do?"

The woman smiled, "I understand the truth, but looking at such a big store, I'm still a little envious!"

Ah Bo didn't bother to pay attention to her, silently paying attention to the discussion at the next few tables, he just chose the table, and deliberately chose an empty table with people at the next few tables.

"This crayfish tastes good!"

"Well, that's good! It's just that the shrimp meat is a little less. ”

"This fish is also good, so fresh!"

"Heh, this fish is called fish bites sheep, didn't you listen to the waiter just now? This dish is one of the signature dishes here, of course the taste is not bad!"

"What kind of farmhouse fried meat is this, it's also delicious!"

"Well, it's just a little less!"

"This piece of meat belongs to me, don't grab it!"

"Hehe, why are you here? I got it first!"

……

The conversations that came from time to time from the guests at the next table made Apo frown slightly.

He listened to it for a long time, but he didn't hear a word about the food in this shop, there was such a god? What surprised him the most was that at the table on the left, two young women were fighting and bickering over a piece of pork belly.

Apo couldn't help but wonder what kind of farmhouse fried pork it was.

At a glance, the amount is really exaggerated, a teacup size of a diagonal saucer, the appearance of a piece of bamboo, was obliquely cut off, because he was sitting, he couldn't see what the small fried meat inside looked like, but just looking at the size of the diagonal saucer, he could visually see that the amount of this dish was very small.

Of course, he didn't know that the farmhouse fried pork was one of the chef Zhang Honglin's specialties.

Zhang Honglin, who was born in Hunan cuisine, was specially recruited by Zhou An from the Regent Hotel to be the head chef of this new restaurant, and he took a fancy to his craftsmanship.

Hunan cuisine, among the eight major cuisines in the country, ranks among the top few, authentic Hunan cuisine is very delicious, a small fried meat from a farmer's house, when Zhou An worked with Zhang Honglin back then, he had witnessed Zhang Honglin how to do it many times, but for a long time, he couldn't understand what the principle of the seasonings used in this dish was.

Seeing this, some people may ask, it's just a dish, what is the principle? It's not a chemical test.

Be!

For many people, learning to cook a dish does not need to delve into the principle, anyway, no matter how you do it, at most the dish will not taste good, and there will be no danger to life.

But, how to say it?

Cooking is also knowledgeable, and Zhou An once read a book called "Culinary Chemistry".

And when he cooks, he likes to delve into the principles.

For example, when a dish is made, the raw materials need to be blanched, what effect is this blanching to achieve?

For example, a dish needs to be soaked and fried in an oil pan at low temperature, and then re-fried at high temperature, what effect is such a cumbersome operation to achieve? He will also figure it out.

Another example is the slightly yellowed green cabbage, when blanching, add a little salt to the water, and then add a little soybean oil, after blanching, the original yellow leaves of the green cabbage turned green and verdant, what is the principle?

He likes to ponder these things.

Because every time he understands a problem, his cooking skills will improve, and next time he can use these techniques to make other dishes.

But when he worked with Zhang Honglin back then, he couldn't figure out the principle of using the seasoning of Zhang Honglin's farmhouse fried pork for a long time.

Because Zhang Honglin spent too much time and used too many seasonings on this dish with very few portions, he was dazzled.

When it came out of the pot, the amount of this dish was only one-third of that of other dishes, but just like that, Zhang Honglin could fry on the fierce stove for a long time, and add oil to the pot again and again, not to mention, such as cooking wine, steamed fish soy sauce, light soy sauce, dark soy sauce, sesame oil, aged vinegar, oil consumption, chicken essence, monosodium glutamate, sugar, etc., he can add more than a dozen seasonings, so many types, it is outrageous.

Standing a little farther away, because the amount of vegetables in the pot is too small, it is easy to mistake Zhang Honglin for frying an empty pot.

.。 m.