"Sister Suqin, from tomorrow, you don't have to do the work of washing vegetables, mopping the floor and wiping the table, let the two new employees do it!"

After the interview, Huang Tao came to the back kitchen and announced to Ding Suqin, who had just finished cleaning all the ingredients.

"Boss, what should I do then?"

Ding Suqin was a little lost.

Suddenly, she didn't have to wash the dishes, mop the floor, and wipe the table, and she felt that her workload was suddenly lightened too much.

It's a little confusing!

These words made Huang Tao laugh dumbly: "You just guard the counter cashier, and be responsible for making drinks!" However, for now, you should be in charge of making mung bean paste milk first! ”

"Okay, boss."

Ding Suqin thought that the workload had plummeted, would the salary also plummet?

She asked in a low voice, "Boss, is the salary going to be reduced by ......?"

I'm not done yet!

Seeing Huang Tao, he smiled and said, "The salary is still the same." ”

"Huh? Still according to the original? ”

Ding Suqin was a little uneasy.

After all, the workload has plummeted, and she still gets so much salary, which makes her a little unhappy, because when she used to work part-time, the workload was reduced or the time was not enough, and the employer would deduct some money, but now the boss did not deduct it at all, but according to the original, it was really a bit incredible for her, but she was unhappy.

Huang Tao got what she thought again, and said with a smile: "The customer flow in the store is now a lot more than before, the demand for this drink mung bean paste milk is also large, and your workload is actually a lot, besides, there will be new drinks in the store in the future, and when you learn, you will be solely responsible for doing it, like the coconut milk popo smoothie to be launched at noon, and I will teach you when I have time, and you will be responsible for doing it in the future, and you helped me share the work of this drink, so that I have time to enjoy my free time, There's more time to cook other dishes, and it's worth it for me to give you this salary. ”

Ding Suqin was silent, and Huang Tao's words inspired her.

Why do you have to think about whether the boss should give him so much money? Why don't you think about how you can make yourself worthy of your boss's salary?

She once saw such a sentence on TV: "The value of an employee does not lie in his own ability, but in how much benefit he can create for the company!" ”

So, she's going to work harder!

Ding Suqin showed her white teeth and smiled brightly: "Okay, boss, I will work hard and study hard." ”

Turning her head, she worked diligently, actively going to the counter to wipe the counter, and at the same time, she was also thinking about how to improve her skills in making drinks.

"Good!"

Huang Tao smiled slightly, looked at Li Chengzhan and Lin Qiyu not far away, and said with a smile: "Chengzhan and Qiyu, the same is true for the two of you, you don't need to dry clean vegetables and wash dishes, just focus on packing meals and serving dishes!" ”

"Okay, thank you, boss."

Li Chengzhan and Lin Qiyu were not at all afraid of this, and while they were happy to come down, they also felt that their boss was really good and would sympathize with their employees.

They also specially recruited people to share their work.

Unlike other bosses, they try to extract the value of their employees' surplus labor.

It is also their blessing to be able to have a boss like Huang Tao!

In the kitchen.

Xu Hao and the three assistant chefs were also busy preparing the preliminary processing of various dishes to be sold at noon, Huang Tao looked at the order, and mentioned the order from time to time.

Wait for the preliminary work to be dealt with.

Huang Tao began to prepare their own lunch again, and by the way, he made some ginger and walnut eggs to try his own skills.

In fact, the method of mixing eggs with ginger and walnuts is very simple.

The key is to choose the best ginger.

Squeeze the ginger freshly into juice and do not mix with water.

The ginger juice is yellow in color and overflowing with ginger aroma.

In the boiling ginger wine, pour the well-stirred eggs and chopped brown sugar walnuts.

Stir gently and steam in a pot.

Once the custard is formed, sprinkle the mixture of walnuts and brown sugar on the surface and continue to steam for a few minutes before serving.

Xu Hao and the others saw their boss cut the washed and peeled ginger into small pieces and put it like a food processor to break it, so they knew that he wanted to make a new dish for everyone to eat at noon.

The classmates in the school envied him and Lin Zifeng, and they could eat the really delicious food they dreamed of almost every day.

But they don't know that usually the boss will occasionally think about making all kinds of novel and delicious food for their employees.

The appetite was greatly satisfied, and Xu Hao and Lin Zifeng looked a lot stronger, and they were too thin before.

He smiled and asked, "Boss, what are you going to cook here?" ”

"I'm going to get some ginger walnut eggs to try, do you like to eat this ginger walnut egg?" Huang Tao kept moving his hands and responded with a smile.

Xu Hao nodded: "It's okay." ”

This is also true, they have eaten this local specialty before, and it is also known as "Chinese soufflé"... Ginger ale and walnut eggs.

That's it!

This spicy and sweet taste made them feel a little uncomfortable at first, but after eating, they felt that the taste was not bad.

It's just not bad!

Of course, they are still looking forward to their boss's version of ginger walnut mixture.

Jiang Chao is a surprise, he loves to eat ginger and walnut eggs, the boss has been tossing new dishes and drinks recently, just saw him cut the peeled ginger pieces and put them on the food processor, and guessed that there may be ginger dishes today.

Because he had been prepared, he took a deep breath and smelled the spicy scent of ginger quite enjoyably.

It will.

Huang Tao took out the beaten ginger puree, filtered it with gauze and squeezed out the ginger juice.

The reason why I don't use the ginger juice sold on the market directly is mainly because the ginger juice is mixed with water, and the taste is not so pure!

Pour the ginger juice into the pot, then add an appropriate amount of rice wine and cook together.

During this time, he cut the walnuts into small pieces.

After seeing that the ginger juice was boiling, he poured the ginger juice into the enamel bowls prepared in advance and let it cool for later use.

Then, pick up the pan again, put the chopped walnuts into the pot, and stir-fry over low heat to bring out the fragrance.

Put it in a bowl, wait for it to cool some, add an appropriate amount of brown sugar, and mix well with chopped walnuts for later use.

Take some eggs, put them in each enamel bowl filled with ginger juice, knock three eggs, beat them and stir well, and sift them.

In this way, the steamed taste will be more tender.

Add the chopped brown sugar walnuts that have been stirred well in advance and continue to stir well.

He brought a spoon and brushed off the surface of the foam.

Then, according to the traditional practice, in a large iron pot, light the tiles and heat them.

Then put the pre-mixed walnut crushed egg mixture into the iron pot with the bowl.

Turn on high heat and dry steam.

After steaming for almost 10 minutes.

He turned off the heat and let it simmer for another 5 minutes.

After it comes out of the pan, sprinkle a little more brown sugar and slightly sear the surface with a spray gun.

Add some caramel aroma for a stronger flavor.

That's it.

A bowl of eggnog with ginger ale and walnut flavor, and it's ready.