In the blink of an eye, it was already a warm spring day, and since the Tang Sect sent people to protect the Gu family, those mysterious people couldn't get a chance to get off the phone, and they disappeared at some point.

But Chen Jingting and the people of the Tang Sect did not dare to take it lightly, and protected Du Lan anytime and anywhere.

Duran was an idle person, and after the weather warmed up, he continued to run the restaurant for the sky.

In order to open up the sales of sauces, Duran was willing to accept apprentices from all over the country and open a chef school.

Thousands of miles in the sky, the wind and the sun are beautiful, the emperor officially canonized Gu Youan as the king of An above the court, Gu Youan was officially included in the royal family tree, and was renamed Xuanyuan Shi'an.

At the same time, the emperor issued a holy decree and canonized Duran as the deputy envoy of the Salt and Iron Division, and ordered him to take office in Beijing before the Spring Festival.

Through the battle of Dongcheng, the court was united and shouted the emperor's sage.

Gu You was so excited that he immediately told the emperor that Du Lan was his wife, and took the initiative to ask Ying to return to Luo'an City to pick up Du Lan into Beijing.

The emperor was very happy, and allowed Gu Youan to leave Beijing to pick up Duran.

Gu Youan hurried to Luo'an City.

And Duran doesn't want to stop at food, food must continue to innovate and keep pace with the times, Duran personally trained the guys in the restaurant, from the back kitchen to the front desk, Du Liang, Chen Jingting and others have helped to take on the responsibilities of the master.

Hundreds of apprentices came to study, and Duran divided fifty people into groups to set up classes and teach them how to open a restaurant.

She teaches her apprentices with all her heart.

In a corner tower in Luo'an City, Duran was taking a class with apprentices from all over the world.

"Do you know what is the secret of the restaurant's longevity?"

The apprentices replied one after another, the taste was good, and the stomach of the diners was firmly grasped, and the restaurant was basically invincible.

But when Duran asked again how to hold on to the appetite of the diners, the apprentices were dumbfounded, and Duran continued to ask, if the diners were tired of eating, the apprentices were even more speechless.

At this time, Duran told them the method: "We need to continue to develop new dishes and improve the ancient lo-mei recipe, and we must use my soy sauce, the marinade made with soy sauce is beautiful in color, mellow and unique, and the marinated meat is fatty but not greasy, soft and glutinous." Of course, the sauce in my food is specially made, and no matter how much money you spend, I won't sell the secret recipe. ”

"Then how can we open a good restaurant, and what else do we join." Everyone was a little discouraged after hearing this.

"Don't worry, I don't sell secret recipes, but I will sell you sauce packets, which is the root of ensuring the interests of franchisees."

The ingredients she sells are made from a variety of Chinese herbal medicines, including Sichuan pepper, star anise, cinnamon, bay leaves, cumin, licorice, grass fruit, cardamom, sand kernels, ginger, southern ginger, yellow gardenia, lemongrass, pepper, dried chili pepper, etc.

In her secret marinated bun, the licorice, which only has a fragrance but no sweetness, and does not play a big role in the brine, is replaced with rock sugar, which effectively improves freshness and thickening and reduces costs. And she prepared the ingredients to penetrate the bone fragrance, respectively, for cattle, sheep and poultry and other meats, with cloves this penetrating condiment combined with other different seasonings, so that the fragrance penetrates into the deepest part of the meat to the greatest extent and achieves the best effect.

These are all developed by years of research and development, how can they be easily taught to others, isn't this digging a self-grave and cutting off one's job.

After calming everyone's emotions, Duran continued to lecture: "Braised meat, but also pay attention to methods, I believe that the master who has many years of experience in braised meat understands, but everyone's foundation is not in a hurry, here I still need to repeat, those who understand, don't coax, what about those who don't understand, it's best to make a detailed note when listening, these you can only learn here in my Duran, even if you don't want to join me in the end, I also guarantee that you will not make this trip in vain." Listen, for different marinated products, the marinating time is also very different, such as a stick of incense on the tip of the chicken, a cup of tea on the chicken wings, and the longest marinating time for pig's feet, more than two quarters of an hour in an hour. "For the Academy

After listening to Duran's lectures, even the masters for many years suddenly became enlightened, they only knew that the taste was good, and never studied what kind of meat to marinate, how much time it needed, and how much time was the most suitable.

I thought that the longer it was, the more flavorful it became.

Duran couldn't help but think that everyone had learned to be complacent, and added: "These times are only applicable if you use my marinade pack. If you change your own package, I can't guarantee that the taste will not be good. ”

When they heard it, everyone thought that Duran was selling the material package, and they began to coax.

"Let me tell you this, my bags are carefully prepared, each spice penetrates into each other, what is the specific effect of that spice, let me leave a little secret. The so-called master leads the door, the practice is in the individual, after you have been engaged for a long time, you know the tricks inside, and those who are willing to jump out and do it alone will do it alone, everyone has eight immortals across the sea to show their magic haha. ”

Many of the cooks present have been working all their lives, and they have not figured out that there are so many tricks in the marinade, they only know what the function of each spice is and what fragrance it produces, but they don't know that the combination of spices and spices can also promote the flavor.

At this time, there are already many people who are eager to try and want to join out of their pockets, but Duran is not in a hurry.

"You know, running a restaurant also requires a method, and you don't just have to taste good to keep diners, you also have to know how to run it, how to promote diners to spend more money. Of course, if you want to open a restaurant on a large scale, you must be able to manage the internal staff of the restaurant and the customer satisfaction with the diners. ”

"What is customer fastness?" You've never heard that word before.

"It's this customer, who only eats your food, and doesn't go to other restaurants at all, you may think, I'm delicious. Wrong! No matter how delicious things are, eat them every day, and there will always be times when you get tired of eating them. At this time, not only do you have to come up with new dishes, but you also have to lock the wallets of diners, and you must be curious here, how to do it? The money is in the hands of the diners themselves, and I will analyze and explain it carefully for you later. I would like to say one more point below, that is, the internal management of the restaurant, the division of labor and cooperation between the chefs, you can make more dishes in a short time. We have to divide the chefs into head chefs, second chefs, tail chefs, cold chefs, pastry chefs, etc., and we must uniformly train the guys in the store, pay attention to service details, and also design marketing routines and cultivate service processes.

The next thing is to lock the wallet, which is to implement a membership system and other control systems. If you charge a certain amount, you will receive a certain amount of alcohol, which can only be consumed at the store and cannot be taken away. Complimentary drinks upon purchase of a certain amount.

In order to maintain the continuous development of the restaurant and the stability of employees, a strict assessment system has also been formulated to allow the chef to have a certain room for promotion. Systematic management of restaurants. In this way, which business is not booming. ”

Everyone was eager to try what Duran said, and most of them began to pay a deposit in advance to join the restaurant. Many businessmen came to learn from Duran, and Duran listed a detailed franchise plan, and those who agreed signed it.

Du Lan hooked his lips with satisfaction and chuckled, looking at this hot signing meeting, it must be less than a month, Cangli National Food is blooming everywhere for the Tian Restaurant, and it is time for the soy sauce she brewed to come in handy.

The businessmen who signed the franchise contract were still a little uneasy, because Duran's restaurant was so fresh that they had never seen it.

"I still have questions to ask, what is soy sauce, how to distinguish between good and bad, if you sell us bad soy sauce, or very poor quality soy sauce, which affects the taste of the dish, wouldn't we all be fooled, after all, it is not easy for everyone to make money."

"Yes, this boss asked well, let me explain to you what soy sauce is and how to distinguish good from bad soy sauce. Normal soy sauce has a bright reddish-brown color, a clear body, and no suspended matter and precipitation. In addition, when shaken, a lot of foam will be formed, and it is not easy to disperse; However, the soy sauce is still clear, no precipitation, no floating film, and relatively viscous. High-quality soy sauce should have a strong soy sauce aroma and ester flavor, delicious taste, mellow, salty and palatable, and no peculiar smell.

Soy sauce is a traditional Chinese condiment, which is a liquid condiment brewed with beans, wheat and bran, it is delicious, can promote appetite, as one of the condiments, it is very delicious. ”

After hearing this, everyone nodded as if they were being taught.

In order to let everyone present join her Shiwei Tian Restaurant, Duran also shared a little of his experience with everyone.

"To make standard brine, we should pay attention to the following major links: all animal raw materials should be treated with water before marinating to achieve the effect of removing the fish, otherwise after the raw materials are directly put into the pot, the blood stains will be mixed in the marinade, which will make the marinade taste worse, and the dishes will have a peculiar smell and the appearance is not good-looking. The correct way is to boil the raw materials in boiling water for one or two columns of incense, and at the same time add green onions, ginger, peppercorns, and wine; After removing the gore, rinse with running water.

In order to achieve special marinade, the prepared original chicken soup is divided into pots for later use, which is generally divided into a pot of marinated beef and mutton meat; Pigs, chickens and ducks for a pot. Well, who has any questions? ”

After saying this, everyone really admires Duran's cooking skills, how can they know so much about cooking.