The father and daughter talked as they walked, and before they knew it, they had reached East Street. When I was about to arrive at the door of Qingfeng Building, I happened to see the shopkeeper Wang standing at the door to see off guests. Zhao Siniang, the guest who sent her away, looked a little familiar, and after thinking about it, it turned out to be the shopkeeper of Hengyuan Cloth Store on South Street who had discounted her.

After the shopkeeper Wang finished sending off the guests, he caught a glimpse of Zhao Yongzhong's father and daughter coming, and hurriedly asked the guy to take over the car pushed by Zhao Yongzhong, and personally welcomed the father and daughter to the private room on the second floor.

Sure enough, as Zhao Siniang expected, Shopkeeper Wang not only prepared some exquisite refreshments in the private room a long time ago, but also personally brewed a pot of fragrant new tea to treat them warmly.

Zhao Siniang saw that her father was so flattered that he didn't know where to put his hands and feet, and she was secretly amused in her heart. But she also knew that her father was embarrassed and a little nervous at this time. In order to let her father relax early, she didn't care about tasting tea, and directly cut into the topic with Shopkeeper Wang.

Regarding soy products such as fermented bean curd, Zhao Siniang is willing to supply it to Shopkeeper Wang at a discounted price of 7% off, and also teaches some simple eating methods for free.

As for the recipe, Zhao Siniang doesn't plan to sell more today, but only plans to sell the two dishes of bean curd meat and boiled dried shreds to Shopkeeper Wang.

For the recipes provided by Zhao Siniang, Shopkeeper Wang was naturally very convinced, and even these two dishes just listened to Zhao Siniang describe the taste, and did not let her go to the kitchen to try them, so he immediately said that he wanted to buy them.

It's just that "fermented bean curd meat" is easy to understand, which is the literal meaning. But for what is meant by "boiled dried shreds", Shopkeeper Wang is very curious. It's just boiling, why is it called "big boiling"? Ask for an explanation.

"The so-called 'big boiling' is to blanch first and then cook. Why do you want to burn it first? It is to remove the beany smell in the dried tofu. You should have eaten dishes made of dried tofu in our shop today, and you want to know that our dried tofu is roughly divided into two types, one is brown and called dried tea, and the other is white called fragrant. But to be honest, whether it is dried tea or dried incense in our shop, it has not been scalded. After all, our family is mainly engaged in dock business, which is small and small, and is not so particular. But you have been in the business of a big restaurant for many years. I don't know how many distinguished guests we have received. I don't know if you have ever met a very particular guest, saying that he can't stand the smell of beans and can't get used to eating tofu? Zhao Siniang asked.

"Yes, I've never met such a guest." Shopkeeper Wang is like meeting a confidant. Nodding his head again and again.

"The dried shreds in the boiled dried shreds are the filaments cut from fragrant dried shreds. How fine is the filament? Of course, the finer the better. Put the dried shreds into boiling water and blanch them quickly, and then blanch them when the water comes out. This completely removes the beany smell and leaves the discerning guest impeccable. Zhao Siniang saw that the shopkeeper Wang showed a teachable look, and continued to explain carefully: "As for why don't you blanch it for a while, make it hot all at once." Want to go through the trouble of splitting into two? This is for fear that the dried silk will be scalded and stiffened. Then soak the blanched dried shreds into the chicken broth with skimmed oil, first add a flavor, then add lard and dried shrimp to boil over high heat, then add fine salt and simmer a cup of tea over low heat, and simmer the umami in the soup into the dried shreds. When served, it is served with shredded chicken, shredded bamboo shoots, shredded fungus, shredded shiitake mushrooms, shredded egg skin, shredded foreign silk and shredded ham, etc., then garnished with blanched green leafy vegetables on a plate, and finally sprinkled with a little ginger on top. ”

Shopkeeper Wang never thought that there would be so much knowledge hidden in the simple tofu dish, and he admired it convincingly. Originally, he planned to follow the precedent of Maruko. Each recipe is priced at twenty-five taels of silver. After Zhao Siniang's explanation, she immediately decided to raise the price to a high price of fifty taels per course.

After talking about this business, the shopkeeper Wang continued to beckon the father and daughter to drink tea and eat snacks, and after a while, he was a little eager to speak and stopped: "Siniang, I have a reluctant ...... invitation"

Seeing that Shopkeeper Wang was embarrassed, Zhao Siniang hurriedly said: "Grandpa Wang, if you have any difficulties, just say, if you can help, we will definitely help." ”

Shopkeeper Wang cautiously asked, "Do you think in addition to these two recipes, can you also sell me the secret recipe of your braised pork?" ”

Zhao Yongzhong, who was sitting on the side, was very curious. What's the secret recipe for this braised pork? Their old Zhao family is usually reluctant to eat meat, but in the thirtieth year of the Chinese New Year's Eve, they will definitely burn a bowl of braised pork to worship their ancestors. His mother will know this dish, and so will his daughter-in-law. Even most of the daughters-in-law in the village will, is it necessary to spend money to buy them?

But Zhao Siniang secretly praised: Shopkeeper Wang really knows the goods! is worthy of being the shopkeeper of a large restaurant for more than 20 years.

You must know that among the many recipes in Zhao Siniang's hands, this braised pork has the highest gold content. The other recipes were either shared by her from food lovers, or she collected them through the Internet and other means, even if a small part of them came from the "Zhao Family Shop" in her previous life, but those were not great secret recipes. Even in the previous life of information development. The signature dishes of many restaurants are still a secret, and although the recipes she found by herself can imitate other people's signature dishes, the real essence cannot be comprehended. Those recipes can be quite popular in this time and space, but they are the first to take the lead, and the advantage lies in "innovation". But compared with the secret recipe of other time-honored brands, it is still a "fine".

However, this recipe for braised pork is different, and it contains real kung fu. It is true that everyone knows the recipe that seems to be braised pork, and almost everyone knows how to make braised pork, but there are very few who can really do it well. Her grandfather in her previous life was a complete glutton, and he loved to eat all kinds of food, among which his favorite was braised pork. In order to make the best braised pork, her grandfather managed to collect a variety of recipes for cooking braised pork, and through continuous improvement, finally combined the "gold medal" braised pork. This kind of braised pork is fat but not greasy, sweet and soft, melts in the mouth, and has a strong sense of layering, making people never get tired of eating it. My grandfather had to eat two or three times a week, and he enjoyed it for more than 20 years. It wasn't until later in life that he had to give up this high-sugar delicacy due to high blood sugar. It's not that she boasts, it's an excellent recipe, and after more than 20 years of subtle adjustments, this secret recipe is definitely not inferior to any time-honored brand with braised pork as its signature. The best thing is that she is so relieved that she doesn't have to worry about anyone copying it, and she is confident that even those who understand it will find it extremely difficult to see through the mystery.

Seeing Zhao Siniang bowing her head and muttering, Shopkeeper Wang was a little breathless, and said busily: "I know this request is very embarrassing for you, but I am willing to pay a high price of five hundred taels." Siniang, think about it again! Since Shopkeeper Wang ate this braised pork in Zhao Siniang's shop this morning, he immediately realized that this dish can definitely surpass his family's ancestral "sweet and sour carp" and become the golden sign of his shop. With this golden signboard, my son's new store in the most prosperous market in the county can stand more steadily, even if there are many restaurants there, there is no need to be afraid.

To be honest, this price made Zhao Siniang very excited, but she planned to use this dish as a treasure to press the box if she was interested in going to a big city for development, and she never planned to sell it in any recipe.

"Siniang, this recipe is the same as the recipe for meatballs, after you sell it to my restaurant, you can't sell braised pork to the outside world for three years. After three years, you can make the dish as usual. Shopkeeper Wang continued to persuade bitterly.

Zhao Siniang said in her heart, don't say it's been three years, just with the ace taste of this dish, you can help your shop make a name for itself within three months. Three years later, even if the braised pork I make is exactly the same as your family's taste, people will only recognize your brand.

Seeing that Zhao Siniang seemed to be about to refuse, Zhao Yongzhong couldn't help but call her name. No way, with such a high price, no matter how honest a person is, he can't sit still!

Interrupted by Zhao Yongzhong, Zhao Siniang thought about it, now that the family needs money everywhere, it is better to change it to living money than to guard Zhang Die's prescription. As for the signature dishes of the shop in the future, she slowly pondered it. If my grandfather can come up with such a secret recipe, can't I come up with another secret recipe?

Zhao Siniang, who was overconfident, finally nodded in response.

When the shopkeeper Wang saw it, he was overjoyed, for fear that Zhao Siniang would regret it, so he hurriedly made a contract. Immediately afterwards, he put away the recipe for the braised pork along with the contract.

Zhao Siniang, who received six hundred taels of silver tickets on the spot, was very responsible, and took the initiative to go downstairs to the back kitchen to demonstrate the three recipes sold today one by one, and explained the points of attention in detail. When Shopkeeper Wang said that he understood everything, Zhao Siniang said goodbye to him. (To be continued.) )