Yunsha Island has a bumper harvest of coconuts, and Lao Dou, who is in charge of logistics, then accepts the research topic of coconut-related food.

To say that Lao Dou is not simple, these days of working on the island, he has put a lot of effort into cooking. Coupled with the original foundation, whether it is frying and frying, stewing pot soup, or pasta, cold spelling, it is all neat and tidy, quite a bit of the style of a big chef.

As for baking, I'm naturally not a novice. He spent hours tinkering in the kitchen with Shi Suo'er, who used his tablet to look up relevant information on the Internet and provide first-hand technical support.

On the breakfast table the next day, a few glasses of milky coconut milk and two large plates of desiccated coconut cakes appeared.

According to Lao Dou, coconut milk is to cut the coconut meat into soybean-sized pieces, then put it in the soybean milk machine, add water and grind it into a paste, filter it, heat it in a small pot, and finally add a little wild honey and stir it well, so the natural coconut milk produced on this island was born.

The steaming milky coconut milk is fragrant and rich, smooth and unhindered, and the taste is sweet and delicious, pure and generous, and the coconut water that was drunk directly yesterday is two very different styles, each with its own merits.

On weekdays, in order to enhance everyone's nutrition, the logistics department regularly transports the purchased carton milk as a breakfast drink.

The finished carton milk is usually okay for everyone to drink, but now compared with this homemade coconut milk, it immediately falls behind, no matter from which aspect.

Of course, this is also to be expected, and everyone here is used to it. If one day the island-produced ingredients are worse than similar ingredients in the outside market, it will surprise everyone. There must have been something wrong in some way.

There is also the residue left after the coconut milk is filtered, which is very beautiful like frost and snow, and its scientific name is called desiccated coconut, which also comes in handy, that is, the best ingredient for making zuò coconut cakes.

The process of making a homemade coconut cake is not complicated, and it can be cooked under ordinary cooking conditions.

Use a few ingredients such as cake flour, vegetable oil, egg mixture, sugar, baking soda, etc., add desiccated coconut and mix well, then scoop up the batter with a spoon and roll it round and flatten on the panel. Then rest on a baking sheet lined with tin foil and send it to the oven. Bake for about a quarter of an hour to about twenty minutes, and the golden brown and fragrant desiccated coconut cake is freshly baked.

It's a dessert, fluffy, tasty, and easy to digest. High in calories and rich in nutrients. It is best used for breakfast by the body and workers.

The above two new dishes. Everyone was full of praise, which also made Lao Dou's face red, and his hard work was not in vain.

After meals. The crowd sighed again.

Because they know that this coconut milk and coconut cake are limited by the season and production, and it is impossible to become a regular food on the island like oyster pancakes and egg and green onion pancakes, and they can enjoy them as much as they want.

According to the convention, as a raw material supply base for the catering industry, only a small part of the high-grade ingredients produced on the island can be left, and the big ones will definitely be shipped out to join the ranks of catering products of Dingxiangyuan and Koufuduo to obtain commercial profits.

Therefore, this kind of oral blessing has limited opportunities and is worth cherishing.

As for the use of the newly produced coconut, Jiang Yichen has already planned it, and basically treats it the same as several batches of fruits in the early stage.

Some were given to the main managers of Ding Xiangyuan and Koufuduo, and the rest was used to make zuòkoufuduo coconut milk flavored ice cream, which was also built by Qingqing.

She learned from Gu Zifen that the Fuduo series of ice cream in the market is now in great demand, and the consumption rate of various fruit raw materials prepared in front of it is extremely fast, and there is not much inventory left. made Zhang Fenglan very annoying.

Jiang Yichen agreed to this plan, the total output of this batch of coconuts is not small, and it should be able to last for a while.

After all, Koufuduo ice cream is a new product, although the market response is good, but the reputation is just established, if it is out of stock for a long time, it is not a good thing.

Subsequently, he joked with Qingqing again, saying that the market supply was tight, and Director Ding also had an unshirkable part of the responsibility, because she not only increased her personal consumption sharply, but also lured Su Xiaojia to become a friend, which squeezed out a large share of market supply.

This statement made Qingqing angry on the phone, and she was angry and put on the hat of a miserly boss for Jiang Yichen, and compared him with the landlords and capitalists in the old society.

In addition to the main business, Lai Shuner also began to prepare for crickets.

First, they patrolled around the island to check on the cricket activity this year.

Then I found out the 50 cricket jars stored in the cave warehouse, cleaned them again, and cleaned them again, all of which were purchased from the flower, bird, fish and insect market last year for special recuperation of fighting insects.

In addition, stone carpenters were arranged to make a batch of finely woven slender bamboo cages as collective dormitories for insects. Of course, the inside is divided into single rooms to avoid unnecessary losses caused by these naturally brave and ruthless little guys.

Preparations are ready, and it only takes a few days to start catching bugs.

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In mid-September, after careful preparation, the second branch of Dingxiangyuan Beicheng Songshi Road was officially opened for business.

The store manager's name is Wang Weicheng, a native of Lingjiang, who used to be the deputy lobby manager of the main store, that is, Liu Minxiu's deputy. Now Chinese New Year's Eve, in the prime of life, people are still relatively capable, this time the branch opened, after the management inspection and selection, finally appointed him as the store manager.

Wong Wai-shing has a total of 15 shop assistants, about half of whom are newly recruited, and the overall operation model is still based on the mature operation mode of bringing the old to the new.

As for the source of customers, the management's idea is very simple, which is to divert from the main store. Recently, a notice has been posted in the lobby of the main store and at the entrance of the store to make full publicity.

With the continuous rise in popularity, the current reception capacity of the main store has been overwhelmed. For most of the day, the business hall is crowded and chaotic, and despite the best efforts of the staff to maintain order, it inevitably leads to a deterioration of the dining environment, an increase in friction, and complaints from customers.

In order to alleviate this situation, Wu Damiang and Liu Minxiu discussed and adopted the mode of entering in batches by numbering to control the number of people in the dining area.

However, due to the limited size of the main store, there is no special waiting space. Since the number of people on site is limited, a large number of customers can only line up in a long and winding line at the gate, and it is even more sinful to catch up with the rainy day.

This policy was implemented for only a few days, and it ended in the face of strong protests from many customers.

Now the appearance of the second branch of Songshi Road has made the majority of customers very happy. A considerable number of them live in the north and east of the city, and it is not very convenient to come to West Shuijing Street, but now they have a choice, which is really a happy event.

On the morning of the opening of the second branch of Songshi Road, a large number of diners called friends and brought their families to the venue as promised, and the diversion effect was obvious, and the congestion of the main store was alleviated to a certain extent.

At the same time, because the store launched a 20% discount reward activity, the atmosphere was warm, which produced a herd effect, gradually affecting the pedestrians watching the bustle on the roadside and some local residents on Songshi Road, driving them to join in one after another.

Compared with the previous Dingxiang Garden, the opening of this time can be said to be a matter of course.

Such a lively scene also attracted the attention of other businesses around Songshi Road.

At first, they thought that in order to promote the opening of the new store and create momentum, they did not hesitate to spend money to invite people to eat and drink for free, but they were quite unimpressed, thinking that such a large store would be too extravagant and wasteful.

When they looked at the business hall through the floor-to-ceiling glass windows, they found that the inside was very different from what they imagined the guests to be feasting on.

I saw those customers lining up in front of the cash register, holding white and pink lists in their hands, paying for and getting number plates, and then going to pick up the food at the reception counter in another place, and then finding their own seats to eat.

Multiple staff members were busy maintaining order on site, guiding customers and explaining various issues.

When they saw the situation clearly, the little bosses were suddenly very surprised.

Generally speaking, the initial start of a new store is often relatively light, and it takes a period of accumulation, publicity and persistence before the business situation can slowly improve. Especially in places like Songshi Road, the geographical location is already a bit remote, and it is a new neighborhood, so it is even more difficult to do some business.

But the Dingxiangyuan in front of you doesn't seem to be the kind of so-called famous store that has been famous for a long time and has chains everywhere. However, on the first day of opening, it was full of customers and became very popular, which is rare in my life.

The small bosses were envious of this, so they asked each other what this sacred was. (To be continued......)