Zhuxian was officially released, and Zhang Shaoyu also had a matter in his heart, as for the rest of the work, he still needs to wait until Zhuxian has at least tens of thousands of words before he can continue to operate.

As the agent of Zhu Xian.

Bah!

Liu Bo's agent.

He was very brazen and thought of a few ideas to hype up Zhu Xian, but under the premise that Zhu Xian didn't have many words, there was no way to implement it, so in the next few days, he was still relatively idle.

As for the hype plan, he had already thought about it, and he could start the plan as long as the number of words in Zhuxian was thirty or fifty thousand.

Idle, Zhang Shaoyu said goodbye to Zhao Gang, got off the plane, and returned to his 'studio'.

"It takes some money to implement the plan, what should I do?"

Zhang Shaoyu couldn't help but have a big head, the original world, from graduating from college to working, he never lacked money at all.

I never thought that when I came to this world, I would become a poor bastard, poor and white, and I didn't have a deposit of thousands of dollars!

Reaching out to ask for money from the family, although he can get 8,000 yuan, but he doesn't want to be counted down by his father, and when his grandfather finds out, he will force himself to close the studio.

As a last resort, he would never ask his family for a penny.

The big guy is calling!

Less than half an hour after returning to the house, Zhang Shaoyu's mobile phone called again, and the phone with the big head called, "Brother Yu, I'm a little busy today, can you come and help me?

"It's done!"

The big head grew up with Zhang Shaoyu since he was a child, and the Luo family was also in this courtyard before, just because he wanted to open a Sichuan restaurant, so the family moved to the snack street near the school.

It's just the beginning of school these days, and there are more students returning to school, so it's busy.

The big head called for help, Zhang Shaoyu responded without saying a word, and then changed into very old clothes, and set off on the bus. There is no way, the kitchen itself is easy to stick to all kinds of greasy, even if you throw away old clothes, you don't feel distressed.

A quarter of an hour later, Zhang Shaoyu arrived as promised.

"Yo, business is really good!"

Before entering the store, Zhang Shaoyu saw that the Luojia restaurant was full of customers, and some students rushed to eat breakfast, such as spicy noodles, soybean milk, porridge, buns, fritters or something, and some were preparing lunch and breakfast to eat together, and ordered a large table of dishes, such as what back pot meat, mapo tofu, fish-flavored meat, etc., slowly a large table, and a lot of beer.

"Yu Wazi is here, it's good, it's good!" Aunt Luo, who was settling the bill for the guests, also watched Zhang Shaoyu grow up, and it was not a life.

"Brother Yu, don't ink, come and pick noodles for me, I'll make spices!" Luo threw an apron over his head, and hurriedly rushed to the side to get seasonings, his forehead was already covered with sweat.

"Come on!"

Tie his apron, Zhang Shaoyu picked up a pair of noodle chopsticks at least two feet long, walked to the noodle pot specially used to cook noodles, and shouted decently, "And the teacher ordered spicy noodles?"

"I'm me, I'm here, I have two bowls of beef noodles here, no coriander!"

"Okay!"

"And my three-wristed spicy noodles here, remember that the spicy taste is a little heavier!"

"No problem!"

"I'll have a bowl of mixed sauce noodles here, please hurry up, I'll have to rush to the station to take the train later!"

"Right now, three minutes!"

"Yu Wazi, bring Aunt Zhu a clear soup noodle and eat it with a little hoe!"

"Oh, rare guest, how old is the little hoe?" While still putting the noodles into the noodle cooking pot, Zhang Shaoyu chatted with the diners around him.

Since the opening of Luo's restaurant, he has come to help a lot, and the neighbors around him have already known him.

And Zhang Shaoyu's previous personality was very upright and cheerful.

So I had a great time with everyone.

If it weren't for the fact that he entered the workplace and suffered a blow in a row, 'Zhang Shaoyu' would not have collapsed, and finally chose to commit suicide.

Sunny, cheerful, and upright, is the real Zhang Shaoyu.

In five minutes, the seven bowls of noodles were already hot out of the pot, and with the help of Aunt Luo, they were sent to the table, Zhang Shaoyu saw that no one was eating noodles for the time being, and he went into the kitchen again, "Uncle Luo, I'm here to help you, what do you want to fry?"

"Two portions of fish-flavored shredded pork, one portion of back-to-the-pot meat, and one portion of braised pork, you help Uncle Luo burn the braised pork first, that thing is more time-consuming!" Uncle Luo, who had a big waist and a round waist, was not polite, and commanded directly.

"Gotcha!"

After so many years in the Luo family, Zhang Shaoyu also learned a lot of cooking skills from Uncle Luo, and Uncle Luo was barely half of his cooking master.

Braised pork, one of the eight major cuisines, Sichuan cuisine series of famous dishes.

It has been inherited for a long time in Sichuan Province, Wudu and other places, but Zhang Shaoyu's cooking method of cooking braised pork is a little different, and he didn't learn from Uncle Luo, and the one who taught him to cook braised pork was precisely the grandmother who was only responsible for cooking for his grandfather every day.

The braised pork in my grandmother's hand was passed on from my grandfather, who had already suffered from asthma and couldn't cook.

According to his grandfather, he also learned the secret method of braised cuisine from an old comrade-in-arms when he participated in the revolution. The ancestor of this old comrade-in-arms is Master Chen Yuhua, one of the four famous Sichuan imperial chefs who rely on the braised series of cuisines and is famous in China.

What is braised pork?

The most important word is burning!

What to burn with?

Charcoal fire!

Moreover, there is no open flame of charcoal to burn slowly, and the sauce and spices used to cook braised pork have a very clear proportion.

Even meat is in high demand.

It is necessary to have the pork belly close to the front hooves, because the pork belly here, which is often exercised, is much more evenly distributed than the hind leg pork belly, and it is not as greasy as the hind leg pork belly.

Of course, you can't slow down in Luo's restaurant, otherwise hungry diners will definitely be able to smash this little broken restaurant.

However, Zhang Shaoyu didn't play sloppy, at least the meat is still a piece of pork belly with evenly distributed lines, suitable fat and thin, and the sauce is also the original sauce, the only thing that is bad is the fire.

The preparation of sauce is not simple, including bean paste, pickled pepper sauce, glutinous chili sauce, ginger and garlic, aged vinegar, grain soy sauce, brown sugar juice and more than ten kinds of small ingredients, spices are even more numerous, the main ones include star anise, fennel, cinnamon, white buttons, lemongrass, angelica, grass and fruit dozens of kinds!

The braised sauce in Luo's restaurant was made by Zhang Shaoyu in advance, just because of the braised series of roasted dishes, Luo's family is such an ordinary small restaurant, and it has made a name for itself in Beicheng.

I have to say that this may be due to Zhang Shaoyu's family.

The pork belly is turned into long strips of meat with the thickness of a thumb under the chopping board master's kitchen slice knife, and is finally sent into the pot by Zhang Shaoyu, where it is stir-fried, then added with sauce and then fired in a broth made from bones.

The low heat didn't work, and he was in a hurry, so he chose a pressure cooker.

Five minutes, Zhang's braised pork is freshly cooked.

The braised pork with an attractive color is completely cooked and soft, presenting a light burgundy color, and when you touch it with chopsticks, it is refreshing and tender, and the aroma is rich, just seeing it, you have a strong appetite.

Every time Zhang Shaoyu cooks, he has a habit, that is, he tries a piece first, well, he is satisfied, and then he can give it to the guests, otherwise he would rather pay for it himself than give the undelicious dishes to the guests.

It's his own habit, and he also calls it: tasting dishes.