Wei Minsheng knows that in the real world, people have put forward higher requirements for food safety, but the restaurant industry is facing various taxes, house rents, labor costs and price competition in the same industry, and the operating pressure has been very great.

In addition, the whole society does not have a complete set of integrity evaluation mechanism for individuals, the cost of integrity management remains high, and people who cheat and shoddy make a lot of money.

Even if there is a food safety problem, without causing casualties, at most it is just a revocation of the business license, and the big deal is to reopen in a different place and store name, and the cost of violating the law is outrageously low.

The frequent occurrence of the above problems has led to some families with slightly better economic conditions preferring to ask someone to cook and eat out as little as possible, which has greatly reduced the original scale of the market.

Wei Minsheng's Minsheng Canteen also faces the same problem, but he has some advantages that other catering operators cannot have: extremely low labor costs and gradually self-sufficient sources of ingredients, as well as the space and time difference that can be used freely, these conditions are enough to compress the cost of various dishes in Minsheng Canteen to the extreme, which is the greatest guarantee that Wei Minsheng's Minsheng Canteen can provide high-quality and low-cost dishes.

For the selection of ingredients, Wei Minsheng put forward very strict requirements, and the cooking process of Huaxia Villa is vividly reflected in the cooking process.

Although pig farming in the villa has not yet developed, and the source of meat is mainly purchased by Wei Minsheng from the real world, there are also strict requirements for the processing of meat.

Liu Laosan used to be a butcher in Zigui City, specializing in killing chickens and dogs, killing pigs and sheep, etc., and only got a son in his twenties.

After a period of study, Liu Fugui successfully became an official member of Huaxia Villa, and by the way, he also brought Liu Laosan's family into Huaxia Villa and became a temporary member of Huaxia Villa.

Among the jobs released by the villa this time, there is a job of pork splitting.

Liu Laosan thinks that he is the best butcher in Zigui City, and it is not a matter of getting his hands dirty to do this job well.

As a result, when I arrived at the newly built "food pretreatment center" of the villa, I found that the owner of the villa had almost reached a demanding level of requirements for various ingredients, and if he did not have the help of his son Liu Fugui, he could not distinguish how to deal with the various different parts of the pig.

Liu Fugui took a copy of the information printed by Xiaobao, and said to his father while reading: "Father, according to this information, the meat on a pig should be divided into more than 20 kinds, each of which has a different cooking method, because the meat quality of each part is different, so it must be distinguished according to the requirements, so as to facilitate the production of various dishes in the next step." ”

Liu Fugui looked at the information, looked at the pig body that had been cut in half, found the location shown on the data map, and said to Liu Laosan: "Father, the lean meat under this keel connected to the big ribs is called tenderloin. There is no gluten in the meat, it is the most tender meat in pork, and it can be sliced, shredded, diced, fried, boiled, fried, and fried. It should be placed in this basin with 'tenderloin' written on it, and if you can't recognize so many words, just remember the number '1' in front of it.

This part of the meat is called rump meat, all are lean meat, the meat is tender, although it can also be used as a substitute for tenderloin, mostly used for frying, boiling, stir-frying, but according to the owner's requirements, it should be separated, should be placed in this basin with '2' written.

The meat of this part is called sitting rump meat, located above the hind legs, and the lower buttocks of the buttocks are all lean meat, but the texture is older and the fiber is longer, and it is generally used as white cut meat or back to the pot meat, and it should be placed in this basin with '3' written

……”

Due to the lack of guidance from someone they were familiar with, the father and son spent a morning separating the various parts of a pig according to the marks on the data map.

Liu Laosan looked at the more than 20 stainless steel basins on the shelf, wiped his sweat, and said: "This owner is really worthy of being a fairy, eating pork is so fine, how can we just cut it into a few pieces." ”

Liu Fugui said: "We are just dividing the flesh and bones, according to those cooking menus, these things have to be cleaned with hot mountain spring water, after removing some fascia and broken bones on it, and then cut into smaller pieces of meat, plus the ingredients processed by others, and finally put in front of the chef is not these 20 pots." ”

Liu Laosan also said: "It seems that it is not so easy to be a chef, if you are not literate, you can't even distinguish these ingredients, let alone cook." ”

Liu Fugui said: "Don't worry, the owner has arranged more than a dozen literate people to specialize in side dishes according to different dishes, and those chefs only need to choose the ingredients according to the cooking requirements." ”

Liu Laosan said: "The owner of the village is still thoughtful. ”

Liu Fugui said: "Look at the newly built "food pretreatment center" in this villa, in addition to us, there are hundreds of people working here, some of the seasonings and ingredients processed here, I have never seen them in my life, I really don't know where the owner found these. ”

Liu Laosan cleaned up the knives on the board, looked around, and said to Liu Fugui: "Fugui, you took away all those pigs in the water?" ”

Liu Fugui said: "I didn't collect it, those materials said that these sewer treatments are also very delicious ingredients, and they should be collected by people in the villa." My father's job is only responsible for handling the bones and flesh. ”

"So that's what we did today?"

"Now everyone is in the learning stage, the amount of ingredients is still small, and it should be more than this in the future, and if you can't do it alone, the villa should send someone to help."

"Now that the work here is done, let's go and see what your mother is doing."

Liu Fugui said: "My mother's job is not in the same area as ours, and the villa divides this 'food pretreatment center' into five areas: coarse, fine, raw, cooked and washed, and stipulates that staff in different areas are not allowed to enter other areas at will, saying that it is for hygiene and to avoid cross-contamination between ingredients, so we can't help, only wait for my mother to come back from her work." ”

Liu Fugui's mother, Liu Zhang, is also illiterate and can do some simple needlework, but such a "skill" obviously has no market in the villa.

Due to the increased investment in cooking, Liu Zhang can still do it because of the increase in investment in cooking, and some simple jobs have been added recently, such as cleaning things such as onions, ginger, and garlic.

Because of his son Liu Fugui, the family entered Huaxia Villa, and now they have this job again, and when they have something to do, they can increase their income by at least 10 Huaxia coins a day.

Although the work requirements are very detailed and a little tiring, Liu Zhang feels that he is not eating white food, and his mood is different from staying at home all day.

Even when I was working, everyone in the villa was required to wear headgear, masks and other things, and there were a lot of requirements, which everyone felt a little unaccustomed to.

But Shopkeeper Li said that this is the owner's request, if anyone can't do it, don't do it in this position, so no matter how unaccustomed you are, you have to do it as required.