Before the opening of a new store.

The most important job in the kitchen is to try the dishes.

Therefore.

On the evening of the 17th day of the first lunar month, all the staff of the new store gathered.

The reason why the time for tasting the dishes was chosen in the evening......

It's not because Xuanxuan is cute!

Huang Tao, the pet girl madman, in order to satisfy Xuanxuan's appetite, deliberately chose the time of tasting dishes after Xuanxuan got out of school.

It's a lot of painstaking work!

For this food tasting, Huang Tao also specially invited the professional Lao Qin, as well as his good friend Gu Zhihao and his girlfriend Zhang Linya, as well as Xuanxuan's two teachers - Ye Wen and Xu Weiwei.

Of course.

Jiang Mingtao, Ding Cheng, Ma Junwen and other rich second generations were also invited.

After all, they have helped Huang Tao a lot during this time.

Contribute to the effort!

Pay for the money!

And Huang Tao, who has nothing to repay, can only talk about his gratitude in this way.

In the evening, after Huang Tao received Xuanxuan, he came directly to the new store.

"From now on, Dad will be working here!"

As soon as he entered the new store, Huang Tao excitedly offered treasure to his baby girl, and he was like a child who had not grown up: "Xuanxuan, do you think the new store looks good?" ”

Since buying a new store, Xuanxuan has not been here again, and when she comes, she is very happy, stepping on small black leather shoes, happily jumping and running in the store, watching.

The little guy's silver bell-like laughter, as if accompanied by butterflies dancing in the flowers, melodiously plays in the store, embellishing the excitement of this area.

Hearing his father's words, the little guy ran over excitedly, his big eyes full of joy, and he blinked: "It's beautiful, it's even better than the original decoration of the hot pot restaurant!" ”

"Dad loves to hear this!"

Huang Tao smiled slightly, reached out to rub Xuanxuan's soft black hair, and asked softly, "Then Dad, will you cook how delicious it is here in the future?" ”

Xuanxuan became more and more cheerful because of her father's words.

She tilted her little head and asked with crooked eyebrows: "Baba, you bend down......"

"What's wrong......

Huang Tao had doubts, but he still unconsciously listened to her request and lowered his body.

"Whoa!"

A loud sound echoed in the empty and quiet restaurant.

Huang Tao was stunned.

Subconsciously raised his hand and touched a little crystal clear saliva on the side face, and the corners of his mouth were filled with a touch of joy.

Didn't you do anything?

was actually rewarded by her daughter!

And was rewarded with a soft kiss by her daughter.

Then, the soft voice sounded in his ears again: "Thank you, Baba." ”

"Baba, you're so nice!"

It's only two short sentences, but it's comparable, a thousand words.

made Huang Tao's heart bloom, and the smile on the corner of his mouth was about to grin to the root of his ears, this was a proud smile, without a trace of concealment.

At this time.

"Boss Huang......"

"Boss Huang, I'm here."

Ma Junwen and his entourage of more than a dozen mermaids rushed in, and when they saw Huang Tao, they took the initiative to greet each other, with smiles on their faces.

"Ma Junwen..."

Huang Tao responded politely one by one, and then said with a smile: "Here, let's sit down for a while~"

"Okay"

They sat down at the nearest table.

I came in a hurry yesterday and didn't enter the store to take a closer look, so I naturally had to take a closer look at the decoration of the store.

"If you look at it closely, this decoration style is very good, and it grows on my aesthetic point."

"Boss Huang, how many dishes can you try tonight? Can you reveal that? ”

"To open such a big store, you have to have at least twenty or thirty dishes!"

Huang Tao smiled and replied: "Just three dishes, Longjing shrimp, boiling cabbage, and yellow stewed soft-shelled turtle." ”

"Wow!"

Ma Junwen was surprised: "It's not easy!"

During this time, eating those main dishes made by Huang Tao has already been shocked.

However, the three dishes I tried today are also famous dishes.

The hearts of these rich second generations have begun to look forward to it.

"Boss Huang, are you here in the future? Do you still go to the old street in the west of the city? ”

Huang Tao responded: "Basically, this side is the main one, and Xu Hao and Jiang Chao are in charge of the old street in the west of the city." ”

Jiang Qihang said disapprerovingly: "Okay, anyway, we have already bought a house here, no matter which side you are, we have no problem." ”

Ma Junwen nodded and said, "Yes, where is Boss Huang, where are you, where can we buy our house!" ”

Huang Tao: "......"

These two guys, are they here to show off their wealth?

For a second, he regretted inviting them to try the dishes.

And the other rich second generations also echoed and said: "That's right, that's right, where is Boss Huang, where are you, we will buy the house." ”

If you are rich and capricious, you can just be happy~

Huang Tao said that he didn't want to talk to this group of rich second generations, and threw a handsome big white eye at them.

"Brother Tao!"

Gu Zhihao held his girlfriend's hand, and before he entered the door, he heard her first.

Huang Tao was a little surprised: "Your kid came so early, you won't skip work, right?" Aren't you afraid of being deducted from your salary? ”

"Brother Mo Ruotao, who knows me, you also ......"

Gu Zhihao smiled and hugged Huang Tao's shoulders and responded: "If I can eat the new food you made, Brother Tao, even if I skip work and my salary is deducted, it will be worth it." ”

"Besides, I work near here, so it will be much more convenient to come here in the future."

That's the beauty of food!

Of course.

Only made by Huang Tao.

After another twenty minutes or so, everyone else arrived.

Huang Tao saw that everyone had already arrived, and after a little greeting, he handed Xuanxuan over to Ye Wen and Xu Weiwei to take care of, and then asked Li Chengzhan and other waiters to help greet the other people in the store, and went to the back kitchen by himself and began to prepare the first dish.

The store is large, and the biggest advantage is that you can see the whole process of Huang Tao's cooking.

A group of people sat around the kitchen, looking out.

Lao Qian took the other assistant chefs and was busy in the back kitchen.

Be well prepared for tomorrow's opening.

Seeing Huang Tao coming, Lao Qian stood aside, waiting, waiting for the dispatch, looking like an apprentice.

Lao Qian has been following Huang Tao these days, and everyone knows that he is the former chef of Zhiweiji, and he deliberately gave up the position of chef of Zhiweiji for Huang Tao's sake and applied for Huang Tao's store.

Even the apprentices were brought over!

From the initial surprise, now it is familiar.

The first dish Huang Tao wants to make is naturally Longjing shrimp.

In order to make this dish, he also deliberately asked Lao Qian to purchase wild river shrimp.

At this time, these river shrimp were still fresh, and Huang Tao and Lao Qian started to peel the shrimp together.

The so-called peeling shrimp.

To be exact, it should be squeezed shrimp.

It is to pull off the shrimp head of the shrimp first, and then squeeze it forward along the shrimp tail, and the Q bomb shrimp will jump out of the shrimp shell at once.

And Huang Tao, who has the blessing of systematic experience, although it is the first time to squeeze shrimp, the speed is no less than that of the seasoned old money, and even faintly has the potential to crush the other party!

And his manipulation movements are fast and neat, and none of them are superfluous.

In the eyes of everyone, this hand is simply miraculous.

"Boss Huang even peeled the shrimp so pleasing to the eye."

"That's fast! It's only been a few minutes, and the shrimp in this large pot have been peeled. ”

"I always thought I had a talent for cooking, and when I saw this scene of peeling shrimp, I realized that I was a waste, don't ask why, just ask me that I can even peel shrimp."

"Forget it, I'd better be a quiet foodie!"

These rich second generations looked at Huang Tao's method of peeling shrimp, and then looked at their own hands, and really felt that they were just a waste who couldn't do anything and was the first to eat.

Lao Qin shook the folding fan lightly, the old god was there, and he couldn't see the change in his expression, but he was also surprised by Huang Tao's fast shrimp peeling technique.

He had seen Huang Tao's knife work when he was slicing ducks, and he had also seen Huang Tao's knife technique of cutting Wensi tofu, and knew that Huang Tao's knife work was quite exquisite.

I didn't expect that the method of peeling shrimp is also very good, and the speed is also fast!

Ye Wen only felt that Huang Tao, who was serious about cooking, was handsome and worthy of appreciation, and finally understood why some people said that they wanted to be a chef.

What's more, it's such a handsome, serious and good cooking Boss Huang......

Who can withstand it?

Xuanxuan also held her little face and looked at her father with full eyes.

Huang Tao first washed the shrimp twice with clean water, and washed off the residue in the internal organs and the layer of mucus on the surface of the shrimp.

"Old money, you pick out the shrimp line."

"Good!"

Both of them each held a toothpick and picked out the long shrimp line among the shrimps one by one.

That's it.

Huang Tao put these shrimps into clean water and washed them again.

This shrimp!

It needs to be washed several times, so that it will be white.

If these steps are missing, if the shrimp are boiled directly in the pot, the shrimp will turn red.

In this way, it is not Longjing shrimp.

After all.

Authentic Longjing shrimp, but the color is required to be white.

After cleaning, Huang Tao took the baking soda from Lao Qian's hand.

Cleaning with baking soda can not only clean the mucus on the surface of the shrimp, but also improve the taste of the shrimp and make it more crispy.

After washing, he wiped the water off the surface of the shrimp with kitchen paper and began to starch it.

The purpose of sizing is to make the shrimp more crispy and tender, and also to prevent the shrimp from coming into direct contact with the hot oil and becoming sticky and greasy on the surface.

He put all the shrimp in the controlled water into a stainless steel basin.

Scoop in a spoonful of table salt.

Beat the shrimp with your hands in one direction until the glue is formed.

The purpose is to make the protein on the surface of the shrimp coagulate, so that the taste will be more crisp and easy to starch.

After about five minutes, when the surface of the shrimp was visibly sticky, Huang Tao stopped and put two egg whites into the basin.

Keep whipping.

Because of the addition of egg whites, the shrimp, which was originally a little sticky on the surface, has become a lot more slippery!

After whipping for a minute, when the egg whites become a little sticky, he adds a handful of dry starch to the shrimp to lock in the moisture in the shrimp so that it does not lose water during the cooking process.

Continue blending for thirty seconds.

The surface of the shrimp is also covered with a layer of white slurry.

So far.

Sizing is done.

To prevent the shrimp from depulping and to prevent the shrimp from sticking during cooking, he poured half a spoonful of peanut oil into the shrimp.

Stir a few times.

Set aside and marinate for about 10 minutes.

While waiting, he was not idle, but filtered the tea leaves made with the old money in advance.

Separate the tea leaves from the tea.

Immediately after, he brought a bowl and began to prepare the sauce needed for the dish.

Pour a spoonful of salt, sugar, and a little dry starch into the bowl, and then use the tea to make the sauce.

Using tea seasoning juice can make the tea flavor in the dish stronger and taste better.

Wait until the shrimp are marinated.

He set up a wok and poured less than half a pot of peanut oil into the pan.

When the oil temperature is 30% hot, gently pour the marinated oil into the oil pan.

Holding the spoon, gently push it on the bottom of the pan to prevent the shrimp from sticking to the pan.

About 20 seconds, Huang Tao saw that the shrimp in the pot were distinct and did not stick to each other.

He took out all the white shrimp from the pot.

Set aside to control oil.

Then pour out all the hot oil in the pan, leaving only a little base oil in the pan.

Pour the shrimp into the pan, stir-fry a few times, and then pour the prepared sauce into the pot.

Continue to stir-fry.

When the soup was all wrapped around the surface of the shrimp, he poured the tea leaves that had been brewed in advance.

Stir-fry for another 10 seconds or so.

Remove from pan and serve.

The whole cooking process is actually very short.

Whether it's over-oiled or the final frying, it's almost always measured in seconds.

And the biggest difficulty of this dish is to keep these shrimp white in color, followed by the tea leaves put in, but also the leaves are complete, not wrinkled, and green.

And so it goes.

This dish can be regarded as truly perfect.

(End of chapter)