The clay pot with brine has been brought, and there is a stove room in the backyard, and when I return to the store, I start cleaning the ingredients non-stop.

Ji Yu counted it, and the new varieties were braised pig heart, braised pork liver, braised pork skin, braised pork belly, as well as braised chicken thighs and braised duck legs, braised chicken wings.

They are all relatively "high-end".

In addition, there are braised gluten and braised peanuts.

Originally, I wanted to marinate some pig's trotters, pork belly and fat intestines, but these things were not easy to deal with, and the time for light code flavor was not enough, so I gave up.

Xu Laifu and Xiaozhou still have to take care of the business in front, and Ji Yu can only rely on herself.

But as soon as she rolled up her sleeves, she was pressed by Guan Shan and sat on the stool next to her.

"Tell me the way, you rest."

Guan Shan was not there when he was busy yesterday, which made Ji Yu tired, and he probably didn't want to go.

Ji Yu really hasn't rested yet, but she can't help but leave Guan Shan alone.

I know that it doesn't make sense, so I deliberately find fault with this, that's not right, or it's slow or it's too late...... Finally succeeded in joining the work team.

When Xiaozhou came over to deliver tea, he happened to see Guan Shan, who was extremely tall in his heart, silently letting the owner find fault.

It seems that the owner is still powerful......

When the store was not very busy, Xu Laifu came over and told Ji Yu what he thought.

"Since our lo-mei can be supplied to Hongfu Restaurant, can it also be supplied to other restaurants and restaurants in the city?"

"I do have the plan, but not yet."

First, the fame of lo-mei has not yet been hit, and secondly, manpower is a problem.

You can't borrow people from Yideoktang and Hongfu Restaurant every day, right? It is obviously not realistic for her to be on her own.

It's not that I haven't thought about recruiting, but ......

"You can't put the cart before the horse, as I said before, we don't open restaurants, nor do we specialize in lo-mei restaurants."

Ji Yu's plan is to wait for the dehydrated vegetables to be delivered in a few days, and leave some more people from that group of helpers to specialize in lo-mei.

Xu Laifu also understood.

Although lo-mei is important, it is not the main focus of Ji's flavor industry after all, and Ji Yu's main purpose is to use it to drive the business of soy sauce, vinegar and spices.

Ji Yu does not deny it.

"Don't look at the fact that it is very profitable to be robbed now, if you look at it after a while, these worthless things will definitely become more and more valuable. Our procurement costs have gone up, the price will definitely rise, and the freshness of the guests has passed...... Profit margins are bound to shrink. It's still profitable, but it's not a huge profit, and instead of making it the protagonist, it's better to extend it and sell the marinade package directly. ”

"The marinade is sold to others, and the lo-mei in our store is still sold?"

"It's not to sell it immediately, postpone it for a while, and wait until our signboard is unshakable."

What's more, she has a lot of marinade recipes in her head, and the best ones must be kept for herself.

And just sell marinade, by the way, teach how to use it.

The specific operation process varies from person to person, and the difference in detail processing will also lead to Baijia Baiwei.

All they need to do is make sure that their tastes are unique and irreplaceable.

If you are really worried about competition, it is a big deal to sell brine directly.

"Speaking of signboards...... Just call it Halo Incense Fang, right? Baiwei Fang, Sauce and Vinegar Fang, Luxiang Fang, as soon as you hear it, it is one. ”

Guan Shan definitely won't say anything, so what else can Xu Laifu say.

"The owner is right."

After all the required ingredients are cleaned and cleaned, they are either boiled or pickled, and then marinated in two batches. Except for the chicken and duck attachments with spicy marinade, all the rest are made of yesterday's red marinade.

Now that we have decided to raise halogen, we must not be able to mess around anymore.

Like dried eggs, tofu, gluten, peanut skin, etc., I made a small pot separately, and mixed some brine from the large pot to marinate them.

When the braised eggs are boiled, a separate package of coarse tea is added, and the braised eggs after a long time are really with a faint tea fragrance.

Coupled with the two barrel stoves that can burn charcoal given by Shopkeeper Hong, there are three stoves in total, but there are only Ji Yu and Guan Shan.

Guanshan is a big man, and there are really few places to help.

Although Xu Laifu and Xiaozhou will take turns to come over from time to time, at most they will watch the fire, and it would be good not to help.

Ji Yu tried her best to speed up the progress, and also made a reasonable match according to the time required for each ingredient, despite this, by the time the red brine part was all marinated, most of the afternoon had passed, and the spicy brine part had not yet started.

There are many kinds of marinated chicken and duck accessories, and Ji Yu finally chose the recipe of Jingwu duck neck.

This brand once swept the country, because it originated in Hankou Jingwu Road to get its name, in its heyday there were more than 60 duck neck shops on a small street less than a kilometer, once making this place famous.

Later, for some unknown reason, most of the store was closed.

Some say that it is because of the rectification and demolition, and some say that it is because of the dispute of "Jingwu first". It should also be related to many rising stars, such as Zhou Heiya and the like.

But in any case, Ji Yu still likes that taste.

It has been improved on the basis of Sichuan flavor lo recipe, so the taste still has a Sichuan spicy style, fragrant and delicious, and full of aftertaste.

Ji Yu herself has made some upgrades a little.

Boil water, add eight chicken racks, simmer for half an hour and then remove to make fresh soup.

The spice packet is composed of 18 kinds of spices, including angelica, tangerine peel, cinnamon, long pepper, galangal, and cardamom.

Add three catties of pepper king and half a catty of peppercorns, after the fire boils, turn to low heat and boil for nearly an hour, pour in cooking oil, and continue to boil.

When the heat is almost the same, remove all the dregs, add salt and sugar, and a pot of old soup is ready.

The red brine part just ended, and Ji Yu didn't dare to rest, so she started to marinate the chicken and duck accessories seamlessly.

After repeated rinsing, the duck neck is marinated with green onions, ginger, salt wine and red yeast powder, taken out directly, put into a pot of cold water, and purify the blood water over high heat.

The red brine has been filled into the jar, the pot is just empty, take some old soup and put it in, add a new spice packet, in addition to a few wine salts, and a little pepper.

Boil over high heat for about 10 minutes, add an appropriate amount of sugar and red yeast powder, and then add the duck neck.

After boiling for about 20 minutes, stop the heat and simmer, remove it for half an hour, and the marinade is completed.

Considering the customer base who don't eat spicy, the non-spicy ones are also marinated, and the previous red brine is used.

The duck neck is marinated, and the rest is much simpler.

Chicken thighs and duck legs, chicken gizzards and duck gizzards, boil over high heat, and marinate for no more than half an hour.

Duck feet, duck heads, chicken wings, etc., start the timer when you get out of the pot, and start the pot within two quarters of an hour.

Finally, throw the duck intestines that have been washed with salt into the boiling water and stir well until the two ends of the duck intestines begin to roll up to the middle, scoop up and shower, put in the braised soup, and marinate for seven or eight minutes to get out of the pot.

Duck heart, duck liver, and chicken wing tips are also about the same time.

Hurry up and hurry, and by the time the finishing touches are all done, it's already dark outside.

Xu Laifu felt that it was so cold and that he had to travel at night, which was a little inappropriate, so he suggested that the couple simply stay in the store for one night.

In fact, he didn't quite understand that the rooms in the inner courtyard had already been cleaned up, just for emergency use.

But no matter how late the store is busy, Ji Yu and Guan Shan never sleep, at most they take a nap in it when Dabao comes.

How did he know that there was only one room in the room, only one kang, and a quilt......

Ji Yu and Guan Shan glanced at each other and twisted their heads.

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Chapter 421: Stay overnight