(Thanks to my friend Snail for the encouragement of writing tips, thanks to my friends for watching the sunrise at midnight, Hu headache, book friend 20170201000419373, book friend 20170212205612279 monthly pass encouragement)

The most interesting thing about life is that you don't know when some little surprises will come you.

The pig-killing dish was originally just Liu Heming's plan to have fun before the New Year, and by the way, he relieved his cravings, who would have thought that after a round of tasting by these guests, it would be very popular.

It's not just a welcome to join in, it's really popular.

"Those pickled cabbages have completely lost the taste of cabbage, whether they are fried or boiled, they are very good. ”

"I never thought I'd love pork one day, it's incredible. ”

"Oh my God, I feel so sick when I watch it. Really, Dexter don't blame me, that's exactly what I thought at the time. But after tasting the flavors of these dishes, I found that I had sunk ......"

"Trust me, really believe me. In the past, you didn't have to try Dexter's signature dishes, but you should definitely try those special dishes, which are very good and very cheap. ”

"You can also refer to my opinion, in fact, I think the best or happiest way to eat is to ask Dexter for the bones with meat, and grab and gnaw directly, which will make you proud. ”

……

All kinds of comments poured into the ranch's homepage the next day, and the comment section here is a place for everyone to communicate. After all, auctions are not held every day, so you can communicate here when you are not auctioning.

The real feedback of these people suddenly made the pig killing dish popular, and in the small restaurant, the pork consumed every day must be the size of two pigs.

This is only for the pig-killing dish, and does not count the pork that needs to be consumed for the rest of the dishes. Anderson thinks it's amazing because the amount of beef he's buying has plummeted.

"Well, if we had known that, we would have had more pigs. Liu Heming looked at the restaurant's turnover in recent days and said helplessly.

"It's true that we can raise more, anyway, our ranch is very large. And in the future, with our own slaughterhouse, we can slaughter directly, which will be much more convenient. Don said with a deep smile.

"Now I feel a little bit like a chef, otherwise I used to cook with too much chicken and beef, and I was a little unaccustomed to it. ”

"Actually, even now our menu has been adjusted, and we still don't have a good grasp of the tastes of these tourists. ”

"Boss, can we choose the most popular dishes in the restaurant, so that we can have a preparation when we prepare the dishes in the future?"

"You can discuss this with Lan Duoqian and see if she can add a small program like this to our comment area. In fact, you don't have to have so much pressure, our restaurant is such a specialty. What we want to do and how we do it, that's our business. Liu Heming nodded and said.

"Regardless of whether we can be rated as a Michelin star in the future, whether the number of knives and forks given to us will increase, this is not something we need to worry about. ”

"Our restaurant is only for the guests who come to our ranch and don't have to follow the recommendations of the Michelin Red Guide. That would be very stressful, even if it is given to us no matter how high the star rating is, no matter how many knives and forks there are, it doesn't mean much. ”

Tang was deeply stunned for a moment, and looked at Liu Heming with some puzzlement.

"You don't feel it yourself, do you? You chefs have been caring too much when you're cooking. It's not that it's bad, but it's going to be really hard for you. Liu Heming said with a smile.

"There is no really uniform standard for whether you do this dish well or not. Because the customers you serve are not the same person, everyone's taste preferences are different, and there will always be subtle differences. ”

"And now you are too serious and you have lost your individuality. You're like me, you never think about that when you're cooking. Sometimes the amount of seasoning added will also vary. ”

"We are not machines, and we can't make products that can be used on the assembly line. Let our dishes and our chefs have more personality, so that our dishes will have a taste. ”

"Why is your spicy lobster so popular when it first comes out? It's not that people think that the meat of the lobster is real, the key is your creative combination. ”

This is also a problem he has recently discovered, in fact, not to mention Tang Shenshen, even himself, is very concerned about the evaluation of the Michelin Red Guide.

But he thinks now that it's good to be self-motivated, but your only goal is to rush up, but you ignore the joy of cooking itself, and it doesn't help these chefs to improve their skills.

Therefore, he thinks that everyone should adjust the goal of cooking, it should be more simple, just to dedicate the best craftsmanship to the guests, as for whether the restaurant can be upgraded, that is a matter of incident.

"Like, I've been feeling a lot more tired lately than before, and I thought I was studying the chef. Don frowned deeply and thought for a moment and nodded.

"Tell these chefs not to tie themselves down and be bold in the development of their dishes. On the basis of maintaining our Chinese cooking skills, there is a breakthrough, which is the improvement of culinary skills. Liu Heming said with a smile.

"It's up to you to take care of the things in the restaurant, you can do whatever you want. Your boss won't care about those false names, there will be more people during the Spring Festival this year, and everyone will have to work hard at that time. ”

After Liu Heming finished speaking, he slipped outside, pretending to be a master for a long time, and he couldn't pretend to be able to pretend again.

Anyway, he is also a cook, and he feels that he seems to have a little awkward feeling when cooking recently, and he can't let go of his hands and feet, and he doesn't have the joy of cooking before.

When I came outside, I first went to the greenhouse to find some spinach, then cleaned the spinach, put it on the steamer and steam the spinach to soften.

According to the recipe given by the system, you can dress those pork legs with spinach today. For the production of this ham, Liu Heming is also very much looking forward to it.

The recipe given by the system also uses spinach, which is definitely a strong combination. As long as you are serious, you may be able to launch a peerless delicacy.

It's also a delicate job to cover all of these spinach leaves over the pork legs, but not too thick in some places. Why can't he know, this is a requirement of the system, will people explain it to you?

Covering the spinach leaves one by one, Liu Heming pinched off the stems below, and it took more than half an hour for a pig's leg to be completed.

It looks a little nondescript, the spinach leaves are green, and anyway, looking at this pork leg is a little improper.

If you are not serious, Liu Heming has to continue. A total of ten pork legs, all wrapped. This is a lot more proficient slowly, otherwise it would have taken him a long time to wrap the pork leg in spinach leaves.

After wrapping them all, he put the pork legs in a basin and carried them directly outside.

He has not been idle in the past two days, he built a smoker by himself, he didn't use that kind of machine, the machine is worry-free, but the effect is not as good as that of his own.

There are many methods of smoking, including cold smoking, warm smoking, hot smoking, and culture smoking. The latter two are not suitable, the hot smoking method will dry the ingredients, which is a quick smoking method, and the final smoking method will roast the ingredients.

It's winter now, so Liu Heming chose the cold smoking method this time. The smoking temperature is relatively low and the smoking time is longer. The time given by the system is between 15-20 days.

The hams are hung high in the smoker, and then the wood is laid in the ground of the smoker. These timbers include oak and cherry, as well as some that have been left out of other pastures.

If you smoke Liu Heming with good wood, you will still feel distressed, and the wood of those crooked melons and inferior dates around the pasture is just right for smoking.

It was also the first time he had done this job, and it was a bit more difficult than roasting duck in the oven or roasting whole lamb. This cold smoking method smokes for too long, and during this time, it is necessary to keep the smoke in the smoker and the temperature not too high.

He himself stared here for more than an hour before he gradually figured out some doorways. Today is the first day, and I have to stay up all night at night, and I have to master the time to add wood.

He didn't plan to sell these ten pork legs, but ate them at home. For him now, there are too many ways to make money, so he dares to make it like this.

But more often than not, he still puts his family first. Just like he always thinks that the small sweet potato is the first crop rewarded to him by the system, he no longer sells it, so he keeps it at home and eats it himself.

The same is true for the ham this time, I have tasted enough at home first, and then I push it out. The version that will be launched in the future cannot be made by him himself, and he will find workers. Although the quality will be worse in the future, it will not be too bad, after all, it is the formula given by the system, and the starting line will be high.

After looking at it for a while, adding some wood to it, he walked back to the house.

The remaining spinach stalks can't be wasted, blanch them with water, and get an old vinegared spinach in the evening. Don't look at the Chinese New Year, there is a lot of meat to eat during this time, and he can't eat it himself, so he has to make some light meals tonight.

The big boom lanterns have also been picked up, and all the buildings in the ranch are on them, and it is quite joyful to look at. It's just like what I said that day, no matter how lively it is, I don't feel like spending the Spring Festival in China.

But there is no way, I can only try to adapt, and I will have the opportunity to take my wife and children home to wave in the future.

In the past two years, I have worked harder, made more money, and laid a solid foundation. I have a lot of time to play in the future, and it's not bad for these two years.