I look at it like this, it's very delicate, but I'm afraid the blacksmith won't be able to do it for a while. Dong Chang folded the piece of paper again and put it in his sleeve.

"I'm not in a hurry, as long as I do it well, I can give it to me whenever I want." Du Mei smiled and waved her hand, this was just her whimsy, and she didn't make serious plans for the time being.

"Owner, the fish fillet shabu-shabu is selling too well today, but there won't be enough fish tomorrow." The fat steward said a little anxiously.

"I see, in one or two days of this weather, the snow on the road should melt away, and then the slaughterhouse will definitely have to buy, and the most difficult thing for us is to suffer for two or three days, so let's push a new dish tomorrow!" Du Mei looked out the window, and there was a bright moonlight projecting in.

"Push again?" The young cook's mouth opened in surprise.

"Ordinary restaurants, at most once a decade to push new dishes, let's ...... like this" The middle-aged cook stopped talking.

Before he finished speaking, Du Mei took over and said: "It's also expedient for us to do this, now every ingredient is not enough to support three days, only by changing the main dish every day, supplemented by other side dishes, we can pass this level, we can't say anything and close down as soon as it opens." Du Mei waved his hand, an unquestionable decision.

"What are we going to cook tomorrow?" Dong Chang couldn't figure out Du Mei, so he simply asked directly.

"Today, everyone eats mostly strong and heavy salty, fresh and spicy, and tomorrow we will come up with a light and nourishing chicken dumpling pot, which is still hot ~ sold." Du Mei seems to have already thought about the next day's dish when he was making the fish fillet shabu-shabu.

"Chicken soup and meatballs are not uncommon, so how can they be guaranteed to be attractive." The fat butler said with some concern.

"Ming'er, you use five hens to boil into broth in the morning, and then take seven annual roosters, take off the meat and chop it into minced meat to make chicken balls, and then make some pork balls and beef balls, these three kinds of balls are fried, and the largest herring is skinned and deboned, the fish meat is chopped and beaten evenly, and the fish balls are boiled out in the water, as for potato balls, taro balls, radish balls, and tofu balls, as long as they are ingredients that can be made into balls, everyone try to get some out." Du Mei commanded one by one.

"Only these are shabu-shabu, I'm afraid it's not flavorful enough." The young cook shook his head.

"This is a clear soup nourishing, if you add sour, numb, spicy, the taste will be all bad, but what you said is right, we might as well prepare some sauce, how the guests want to eat, feel free. Anyway, the ingredients for shabu-shabu are also chosen according to their preferences. Dumay quickly figured out a solution.

"This dish can be light or strong, suitable for all ages, but I am afraid that it is more popular than fish fillet shabu-shabu, tomorrow I will move Zhang Chang out a few times, put these balls on the plate one by one, let the guests look at the choice, which order you want to eat, you say, how about this idea?" Dong Chang said with some excitement.

"Okay, great idea!" Du Mei happily gave Dong Chang a thumbs up.

Du Mei also mentioned the side dishes, such as kelp knots, thousands of strips, fungus, mushrooms, tofu, vermicelli, etc., which are often ordered and must not be out of stock.

Everyone discussed enthusiastically, those who had ideas came up with ideas, and those who had ways to think of ways, the spring outside the house was cold, and the cold was bone-chilling, but the kitchen was full of enthusiasm and the fire was bright.

On the second day, everyone was busy, and there was a burst of kitchen knives chopping on the cutting board in the kitchen, and the young chef was wielding double knives to chop the pork delicately.

After the hour, the kitchen got up the oil pot fried balls, the aroma of oil mixed with all kinds of meat and coriander began to linger around the restaurant through the door and window, fried the balls, the cooks began to fry the spicy sauce again, the aroma has not faded, after a short time, the aroma of the rich chicken soup wafted again, mixed with the previous taste, so that passers-by salivated.

"Is there a new dish today?" The fat shopkeeper of the porcelain shop came back from delivery, passed by the restaurant, and came in smelling the fragrance.

"Brother Ren came at the right time, you see, today's chicken dumpling pot is the most suitable for sister-in-law and little nephew." Dong Changzheng commanded his men to set up a small plate with rounds, and when he saw him coming, he hurriedly greeted him.

"Chicken dumplings? It's a novel way to eat that I've never seen before, what is this all about? The fat shopkeeper stared at the various rounds on the plate, and his eyes were dazzled.

"This is made of pork, beef, chicken, the white is fish balls, the others are all kinds of vegetable balls, I especially recommend this shepherd's cabbage balls, you must try it when you arrive, the shepherd's cabbage is just bought this morning, fresh and tender, mixed with a little minced meat, boiled in the water, tender and fresh, look at it is very delicious!" Dong Chang enthusiastically introduced him one by one.

"Leave me a table, I'll go back and call someone immediately." The fat shopkeeper swallowed his saliva directly, left this sentence, and immediately went to find a friend.

Sure enough, as Du Mei expected, there are far fewer people who eat fish fillet shabu-shabu today than they eat chicken soup balls, and everyone prefers to look at the balls, all kinds of meat balls are quickly consumed and replenished faster.

At the current time of the food for two consecutive days, the mouths of the diners were all drunk, and some regular customers asked Dong Chang directly: "What new dishes will Ming'er come up with?" ”

"We'll find out tomorrow." Dong Chang didn't know what dishes would be produced tomorrow, so he had to smile in a foolish way.

The guests saw that he was reluctant to reveal everything, but they felt that they would have better food tomorrow, and they booked the next day's banquet, this scene flattered Dong Chang, who had been the shopkeeper of the restaurant for more than ten years.

Dong Chang was too busy, greeting guests back and forth, Lin Ying was his apprentice, helping to collect money on the counter, and when he took inventory at night, this girl saw the money in the drawer for the first time, and she couldn't count it, and she was sweating profusely, almost crying.

"Shopkeeper Dong, let's buy a scale in the future, otherwise, who remembers how many taels of these broken silver." Du Mei comforted Lin Ying and turned to Dong Chang and said.

"It's all the business of our restaurant, which one of the people who does business on this South Street still buys scales?" Dong Chang smiled, he entered the counter and began to teach Lin Ying to keep accounts and calculate money.

"Ming'er, what are we going to eat?" At dinner, the young cook was completely convinced by Du Mei, and he couldn't wait to ask.

It seems to have become a habit that as soon as the people in the restaurant gather around to eat, they will talk about tomorrow's dishes.

"Ming'er, shopkeeper Dong should send someone to the slaughterhouse to take a look first, eighty percent of the goods are going to be available, they may not have time to send them, we can't afford to wait." Du Mei said to Dong Chang beside him.

"Okay, Ming'er will let the steward run by himself." Dong Chang nodded, glanced at the fat steward, turned his head and asked, "What kind of dish is Ming'er pushing?" I've taken a lot of money here. ”

"All we have left is ducks." Du Mei buried his head in eating.

"This thing stinks, no one eats it on weekdays, if you do this, don't smash the sign!" Hearing this, Dong Chang hung his head and whispered next to Du Mei.

"What do you do when you know it's stinky, and you buy so much?" Du Mei asked him with some amusement.

"I'm not in a hurry because I don't have any food, so I'll collect everything first." Dong Chang was asked by her and smiled a little embarrassedly.

"In fact, I have made duck dishes at home, as long as it is handled properly, the taste will be very good, I see that you are all old ducks, if you make soup, you can relieve greasy fire, cough and asthma, if you do spicy braised food, although the therapeutic effect is poor, but the taste must be firm and bitten, accompanied by spicy taste, it must be very popular." Du Mei was still thinking about the duck blood vermicelli soup that modern Du Mei ate, she used her mobile phone to check the method, she didn't have so many ingredients on weekdays, but she could give it a try when she saw that Ming'er.

Everyone has seen Du Mei's cooking skills of turning decay into magic, and they admire her so much, in the restaurant, only they can't think of it, no Du Mei can't do it, for this reason, she said that tomorrow to make duck dishes, although the chefs have doubts, but they are more looking forward to it.

Early the next morning, the cook began to kill the ducks, and Du Mei caught the duck's blood with a bowl, washed the heart, liver, and intestines, and salted them with green onions, ginger, and soju.

If you want to make two kinds of ducks for dine-in, six is too little, Du Mei decided to make all the spicy braised ones, she asked the cook to cut off the two tendons on the duck's tail, and then cut it into pieces, use soju salt to burst a cup of tea, wash and set aside.

Heat the oil pot, fry the green onion and ginger, pour the drained duck pieces, put star anise, cinnamon, bay leaves, stir-fry quickly until the meat pieces change color, and the fat in the duck meat is forced out by high heat, dissolve the yellow oil and water, Du Mei sprays soju again, dries balsamic vinegar, pours soy sauce, adds pepper, chili pepper, soybean paste, she keeps stirring the spatula, so that all kinds of condiments converge together, and finally heat the water, boil over high heat, and simmer slowly over low heat.

Because it is a year-old duck, after simmering for half an hour, the duck meat in the pot has been shiny and shiny, and the soup began to become sticky ~ thick, Du Mei added salt, stirred fully, and cut the shallots, and sprinkled evenly on the duck meat.

The diners outside were buzzing, and the kitchen was extremely busy, from fish fillet shabu-shabu, chicken dumplings to spicy duck pieces, the guys who ran the hall walked one by one, and came to the kitchen to urge the dishes one by one.

"The fillet is gone!"

"The shepherd's cabbage balls are gone!"

"Beef balls, taro balls are gone!"

"Spicy duck is only the last one!"

The night is falling, the moon is bright and the stars are thin, the diners in the lobby are almost burning, Du Mei saw that the ingredients in the kitchen are getting fewer and fewer, she is busy cooking the duck blood and cutting it into thin slices, and the pickled duck internal organs are washed again, adding pepper, ginger, star anise, cinnamon and white water to marinate half a cup of tea, take it out to cool, change the knife into small pieces for later use. After that, I took the sweet potato vermicelli and soaked it in warm water, washed a few coriander and shallots, and finely chopped them.

"The host, the guests at the last table think that there are too few balls in the chicken dumplings, so they are making trouble with the shopkeeper Dong with the strength of the wine at this time." A guy ran up in a panic and said.

"You go and tell the shopkeeper Dong, just say that the kitchen will immediately cook an extra dish for that table, and apologize." Du Mei put down the kitchen knife, looked up and said with a smile.

"Whoa!" The man did not suspect him, and got the answer of the owner, and immediately went to tell the shopkeeper Dong.

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I've been writing about food for two days, and I don't know if you want to try it. Hee-hee.