"One or two specialties are enough for a restaurant to survive. It would be even better if these two or two specialties were still the most popular dishes, such as pineapple shrimp balls and the like. Xi Mengjuan said.

She's going to split the dish into several price points. Because she knew that Lin Musen couldn't seem to make every dish a delicious dish. Her cooking skills are not good enough.

If it is a vegetable grown by Lin Musen, in Dong Wu's mouth, the level of the dish will be improved a lot.

"Shrimp can be dug in a pond to raise, it's not a big problem. ”

Lin Musen looked at the courtyard in front of the house and behind the house, and said suddenly. Unfortunately, the groundwater in the city is estimated to be unusable. Water can only be brought in from the outside.

Lin Musen knows that shrimp are divided into sea shrimp and river shrimp. Regardless of salinity, there are always suitable shrimp to survive.

What's more, as long as the shrimp are raised in special water for a few days, the meat quality will improve. Therefore, you can buy shrimp from other places to raise them.

Here, you can even catch the shrimp fresh, either by the waiter or by the guests themselves.

As long as it tastes good, it doesn't have to be big.

"Can we dig a pond in the yard? Why don't we just raise shrimp and fish in it for the restaurant?"

Xi Mengjuan's eyes lit up and said:

"Do we have to add special water to the pool? Then we will have to add a glass lid to this pool in the future. ”

Xi Mengjuan didn't answer Lin Musen's question, and directly decided that shrimp could enter her restaurant.

Xi Mengjun picked up the phone again and arranged for the workers to tidy up the courtyard, asking them to come over today and dig the pond. Digging a pond is not just about digging a hole, the bottom of the pond should be covered with more fine sediment to reduce water leakage.

After talking about the phone, Xi Mengjuan said to Lin Musen: "Send the fish fry and shrimp fry over today, raise them early, and you can eat them when the restaurant opens, and it should be enough time to raise them for half a month." ”

"The fish fry and shrimp fry don't grow very fast, and getting some half-sized fish and shrimp is enough for this restaurant. Half a month, are you sure that the renovation can be so fast?" Lin Musen asked curiously. His water spirit grocery store seems to have taken a lot of time.

"The speed of the renovation depends on how many people we invite, and I need to hire a few more team members. That's why I want so much money.

The people who decorate the yard and the house are people from different companies.

It's better to give the yard to a company that specializes in courtyard design, and we don't subcontract through an architectural design company.

I'm more idle now, so I can come over and watch them work. They don't dare to be lazy.

As for you to start a family, we don't have to go far away, there is a breakfast shop owned by my friend nearby, and I used to help out at her house.

Let's go and borrow a pot from him, and just have the ingredients.

I'm going to make an omelet for you to eat, the quiche is a simple ingredient, you two should have not eaten when you two went out so early in the morning, right?"

"Do you have to do more, the last time the things were for the birds, and they weren't enough?" Dong Wu's saliva flowed. For the oil that Lin Musen took out and the things that were cooked, he only gave a thumbs up, compared with the special water, the taste is more fragrant, this fragrance is not just smelled by the nose, it is deeply penetrated into the rice.

"Then I'll help you add more turnip cakes, turnip cakes are easier to eat and your stomach is fuller. However, it doesn't matter if it's a semi-finished product from a breakfast shop, right?"

"Eat, look, you should have eaten a lot before, you can make a comparison. Lin Musen thought about it and said.

Xi Mengjuan took Dong Wu and Lin Musen to a nearby breakfast shop, the business in the store was very good, the students of Cheng Kung University came and went outside, and people kept coming in here to buy breakfast.

"People say that students at Cheng Kung University never get up early, so many people buy breakfast, it is estimated that it is a partial generalization. Dong Wu sighed when he saw the college students.

"You don't look at what time it is, it's already eleven o'clock, do you still call getting up early now?"

"Hehe, after the store is stable, I usually get up at eleven o'clock, unless, I'm active in your territory. Miss Xi Mengjuan, can I trouble you to make a coffin board?

Since it is a Western-style breakfast shop, there should be no shortage of toast, and if the filling is not available, we can go and buy it. There should be a wet market around here. ”

The coffin board is a famous snack in Tainan, and the name sounds a little scary at first glance, but the taste is really good, and the filling has also changed with the changes in the tastes of the guests.

The coffin board was created by Mr. Xu Liuyi, a chef who sells eel pasta and eight-treasure braised rice.

When he was young, Mr. Xu Liuyi had a high interest in cooking.

When Dayuan Island was just recovered, Western food was also scattered sporadically along with the U.S. military station.

Mr. Xu Liuyi also had the opportunity to learn about Western cooking.

Using the principle of Western cooking, the coffin board was invented with ingenuity.

Whether it is made of toast and the tools and forks it eats, it can be said to be very Western.

And the name of the coffin board, there is a very interesting story, it was originally called "chicken liver board".

In the 40s, chicken liver and other offal were the best ingredients, and Mr. Xu Liuyi used chicken liver as its main filling and named it chicken liver board, and the delicious chicken liver filling is similar to the traditional French food foie gras.

Chicken liver plates were already very popular at that time, and diners, both local and foreigners, would definitely order chicken liver plates as a reward for their five internal organs temple when they came to Sakariba.

Since it is a square toast to hollow out the middle, fill in the materials of the gourd, and then put on the lid made of toast, the shape is like a coffin, Mr. Xu Liuyi's friend thinks that this "chicken liver board" is similar to the stone coffin we are excavating, after Mr. Xu Liuyi heard it, he suddenly thought why not name the chicken liver board coffin board.

The name "coffin board" has become a household name, representing the traditional dim sum snacks of Fucheng.

In the coffin board method, the special bread is first fried, and after frying, the middle is hollowed out to make the shape of the coffin board, and then the filling is filled with a hot and fragrant mouth.

In order to conform to the eating habits of modern people, the filling was changed from chicken liver to milk seafood and vegetables.

When eating, cut the bread into pieces with a knife and fork and eat it with the filling, so that the crispiness and smooth ロ feel are blended together. The taste is unforgettable.

"I have prepared two flavors for you, one is the traditional chicken liver offal, which Westerners prefer to eat. You know, in the past, the U.S. military used to be stationed on Dayuan Island, so there was a lot of American food. Our Dayuandao people now have more Western tastes. The other is that the seafood that is more popular now has no milk, so you can all eat it. ”

"After eating so much, can we still go and continue to visit Tainan food?"

"You stupid, we'll eat salty now, and we'll eat sweet later. Fucheng Douhua is also very famous!"