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The chai eggs produced on Yunsha Island have been transported to the head office of Dingxiangyuan one after another. By now, RI has stored a dozen boxes in the warehouse, and it is time to come in handy for commercial use.

For this reason, Jiang Yichen once again convened a special meeting of the managers to discuss.

After brainstorming, as well as the comparison of various options. In the end, it was decided that it would be advisable to introduce assorted egg fried rice first.

There are several main reasons, one is that the main ingredient rice is easy to obtain, the cooking method is simple, and the chef does not need to master a high level of cooking to make a good egg fried rice.

Second, there is no need to make a major renovation of the existing cāo workshop, just put a small wok on the gas stove, and a master can make a stir-fry spoon cāo, and it does not take up much space.

In addition, the egg fried rice has a rich taste, the sè ze is bright, and it looks great when it is served out on a plate, which can play a role in advertising. And it is nutritious, the aroma is attractive, and the audience is very wide.

In addition, because of the diversity of ingredients, the consumption of simple eggs is not very large. After all, the production quantity of Yunsha Island is limited, and it is necessary to maximize its utilization value.

Several other options were eventually abandoned because each had many flaws.

Like Liu Minxiu's previous proposal of beating tomatoes and eggs into lo mein, just making zuò noodles requires a lot of preparations, as well as kneading and rolling noodles and other processes. As for Qingqing and Su Xiaojia's cake and dessert plans, it is even more complicated, and they have to get special oven tools, recruit professional pastry chefs, and so on. And selling desserts in a spicy hot shop doesn't seem to be very compatible.

Then there is the tea egg proposed by Aunt Wu, although the method is simple. It's also delicious. But there is a fatal problem, that is, it consumes too much raw materials. A firewood egg can only make a tea egg, and the utilization rate is too low.

Chu Liangui, the kitchen supervisor, was obviously thoughtful, and when he explained the above reasons in detail, everyone pondered for a while and was convinced.

Jiang Yichen also approved Chu Liangui's plan. He thought about it for a while, and felt that it would be better to classify the egg fried rice as a series of pastoral nostalgia, so that the product line of Ding Xiangyuan is not only rich, but also distinct, and customers can easily remember it.

After the adjournment of the meeting. Chu Liangui immediately went to the kitchen to try out a sample of egg fried rice. But Jiang Yichen stopped him and asked him to open the list of combined ingredients and discuss it again.

Since it is going to be launched as a formal Jing product, then the materials, production process, taste and appearance, etc. naturally cannot be as casual as eating at home.

Like the plate of egg fried rice that came to Shun'er to fry last time on Yunsha Island. The overall taste is not bad. But the appearance is slightly inferior. The rice is a little sticky and doesn't spread out enough, which also has a slight effect on the taste.

Chu Liangui took the pen and paper. After a little thought, I wrote out the list of ingredients on it:

Two eggs, rice, peas, diced carrots, diced ham, chopped green onions, etc. This is obviously the most common egg fried rice recipe.

Jiang Yichen negotiated with him, in order to save the island's ingredients, the eggs are matched with a chai egg and an ordinary egg, and the green onion is naturally made of special green onions, and the rest is ordinary goods.

In addition, the quality of rice also plays a key role in the quality of the finished product, so Jiang Yichen decided to use space white ice mixed with water to cook rice to improve the grade of rice.

So he handed over a bottle of space ice water to Chu Liangui, saying that this is special nutritional water, which is diluted with tap water at a ratio of one to two hundred, and it should be very good to cook rice.

Because this is the first time, it has not been used in the store before, so Chu Liangui will be skeptical. But without saying much, he walked out the door with the bottle.

After returning to the kitchen, he asked the man to go and wash the rice, and he followed Jiang Yichen's instructions, mixed water in a basin, and then poured the rice into it to soak it to fully absorb the water.

After soaking for nearly an hour, the rice is then steamed in a steamer, and the water in the pot continues to use a special mixture.

He didn't use the rice cooker that is commonly used by ordinary people, because the rice cooked from that thing is sticky and not suitable for making zuò egg fried rice.

Half an hour later, white air came out of the lid of the steamer, and a fresh fragrance overflowed, filling the entire kitchen.

Chu Liangui turned off the heat, but did not immediately remove the lid and let the rice simmer for a while.

"It's so fragrant, Master Chu, what's the trick here?" The guy next to him sniffled, admiring and wanting to inquire about the specific situation.

"Do your job, why do you ask so much." Chu Liangui glanced at him and did not answer positively.

The guy also knew that there were often some secret recipes involved in the restaurant, and there were many rules, so he scratched the back of his head, stopped asking, and lowered his head to continue cleaning the peas.

Seeing that the time was almost up, Chu Liangui stepped forward to open the lid of the pot, a large cloud of white steam rose, waved his hand a few times, and then scooped a ball with a spoon and put it into the bowl.

I saw that the rice was full and crystal clear, very beautiful, and the spoon shook and the grains scattered. As a rule of thumb, it has been a success in appearance.

I took the chopsticks and put it in my mouth, but I felt that the rice was fluffy and soft, and it was chewy and springy. Sure enough, it is a good product. Chu Liangui was quite surprised.

The main ingredient is solved, and it is cooled in the refrigerator. Chu Liangui and his buddies then prepared other ingredients.

Actually, overnight rice stored in the refrigerator works better, but today it is just a trial production, so I can't care so much.

Wait for a qiē to be ready and start cooking.

The process of making egg fried rice is very simple, with only a few steps. Note that peas and diced carrots should not be fried directly, but blanched for later use, so as to keep them bright and bright.

Mix the egg mixture, beat and stir-fry and set aside.

After cooling, stir-fry the rice in a pan, add peas, diced carrots, diced ham, and stir-fry for a while, then add eggs, chopped green onions, salt, etc.

As for the condiments such as chicken jing and weijing, there is no need for them at all, because the ingredients in them are fresh enough.

After a while, a plate of fragrant, hot assorted egg fried rice was freshly cooked.

Put it into the porcelain plate, only to see the red, green, white, yellow sè color harmonious matching, the visual effect is rich and colorful, the oil sè is also just right, not giving people a greasy feeling. The overall appearance is very beautiful and attractive.

Chu Liangui asked the guy to inform Aunt Wu, Liu Minxiu and others, and he went upstairs from the backyard to the 303 boss's office with a plate.

"It looks good." Jiang Yichen only felt that his eyes lit up, and he couldn't help but boast.

Just in terms of this appearance, it is much stronger than what Lai Shun'er did last time. Although Chu Liangui is not a professional chef, it seems that he still has two brushes.

I took a small spoon and scooped some into my mouth, and first of all, the expected egg aroma swept in, rich and mellow, and did not look abrupt because it was a mixture of two eggs.

Then the softness, sweetness and toughness of the rice also reflect the unique transparency of the ice water in the space.

The mellow flavor of the diced ham, the crisp and tender sweet taste of peas and carrots follow one after another, with clear layers and smooth connections. Special green onions are still the same as usual, playing the role of command and harmony.

If you take ten points as a full score, you can score seven points last time you came to Shun'er, and the current game can be scored nine points, which meets commercial standards. Jiang Yichen then made an assessment.

Aunt Wu, Liu Minxiu and others came to the office one after another, and Jiang Yichen hurriedly beckoned everyone to taste and appreciate.

After everyone tasted it, they gave it unanimous praise. Except that Aunt Wu thinks that the salt is a little heavier, and it is not completely even. But this is also a minor flaw, and it can be adjusted slightly in the future.

In this way, the idyllic nostalgia jing egg fried rice is basically finalized, and it can be prepared to be launched in the hall of Dingxiangyuan.

As for the price, Chu Lian Guijian was twenty yuan a piece. But after the sample came out, everyone felt that according to this quality, the price was obviously a bit low.

After some discussion, it was finally set at 35 yuan a piece, which is relatively modest.

Jiang Yichen also had a matter on his mind, and finally found a suitable way out for this main local specialty of Yunsha Island. Moreover, a plate of egg fried rice only consumes one chai egg, and the utilization rate is also quite good.

In this way, Dingxiangyuan's product line has also begun to take shape. It is mainly based on ordinary grade spicy tang, and then supplemented by the pastoral nostalgia jing product series, which currently includes three kinds of food: jing spicy hot vegetable skewers, fancy chicken skewers and jing assorted egg fried rice.

It can generally meet the needs of customers with different consumption levels......)