After Huang Tao dealt with the trivial matters on this side of the old street, he drove to the city.

Lao Qian is busy in the back kitchen with other assistant chefs.

I'm busy preparing complicated dishes to be sold at noon in advance.

Seeing Huang Tao coming, Lao Qian couldn't help but half-jokingly said to Huang Tao: "Hey, I really jumped the wrong slot, I originally wanted to come to work with you, it was easier than in Zhiweiji, but I didn't expect it to be even more tiring than Zhiweiji, so many ingredients were bought yesterday, and they were sold, your business is so good, no one believes that this is the sales created by a new store." ”

To be honest, Huang Tao didn't expect that yesterday's business would be so good, it was beyond his imagination......

"Let's have breakfast first! Eat enough before drying. ”

Huang Tao put the breakfast brought from the old street on the dining table, and sat around the table with the employees of Lao Qian and ate it in a big gulp.

During the meal, Lao Qian was not idle, and reported to Huang Tao.

The wholesale price of seafood and meat ingredients has increased slightly compared to yesterday.

The increase is about 2 yuan.

This invisibly adds some costs.

Lao Qin couldn't help but say: "Boss, in fact, when I go to work in Zhiweiji, Zhiweiji will also purchase zombie meat and frozen seafood, and those zombie meat and frozen seafood are much cheaper than those fresh meat and fresh seafood......

He hasn't finished saying this yet!

was suddenly interrupted by Huang Tao: "Old money, let me tell you, no matter how cheap zombie meat and frozen seafood are, you can't use it, it's not just a matter of making more and making less, it's related to the bottom line of a catering person." ”

"I'd rather make less money than break my conscience for these small profits."

The so-called zombie meat and frozen seafood are frozen meat and frozen seafood that have been frozen for many years.

Not only can the taste not be compared with the fresh, but there are also great hidden dangers in terms of food safety.

Of course.

There are quite a few restaurants that use this ingredient.

I won't list them all here.

Anyway, Huang Tao doesn't care what other restaurants do, and he can't stop this kind of behavior of other restaurants, he can only ask for himself, and he can't break his conscience because he makes money.

After all, he Huang Tao does catering, and he has always emphasized the safety and quality of ingredients!

The branch is no exception.

And Lao Qian was originally just talking, but he didn't expect that as soon as he mentioned a mouthful of zombie meat, his boss's reaction was so big.

No wonder those diners are so praising really delicious restaurants, with the attitude of their own bosses, people deserve to make a lot of money and make a fortune!

Lao Qian and Xiaohu and other employees admired Huang Tao's character even more.

Eat and drink to your heart's content.

After a short break, the employees went about their work.

Huang Tao and Lao Qian and other assistant chefs also came to the back kitchen and began to busy making preliminary preparations.

By the way, I plan to try the garlic pork ribs first, and then launch this new dish at noon.

He rubbed the cleaned ribs with baking soda again.

There are two main reasons for this.

First, if you want to make this garlic pork rib delicious, you can't blanch the pork ribs, which means that some impurities, peculiar smells and blood in the pork ribs can't be completely removed.

So.

This baking soda comes in handy.

This thing, the cleaning effect, is no less than blanching, or even more effective than blanching.

Second, baking soda can soften the protein, making the meat of the pork ribs more tender and the taste better.

After kneading the ribs with baking soda, he poured them into clean water and soaked them for about half an hour.

and again during this period.

Huang Tao used a knife to remove the garlic tails, then put it in the food processor, and then put a few washed millet spicy and a few star anise, as well as a spoonful of salt, poured some cold boiled water, and began to make the garlic paste for curing meat.

When the garlic is ready, the ribs are almost soaked.

He drained the water from the basin and cleaned the ribs again.

Then use your hands to remove as much water as possible from the ribs, put them in a clean basin, and set aside.

Immediately after that, the marinating of the ribs begins.

Add some oysters, light soy sauce, pepper and salt to the beaten garlic puree and stir well with your hands.

He took the plastic wrap handed over by Xiaohu, sealed the basin, and sent it to the refrigerator for pickling.

At this time.

"Baba ......"

Ran in from the front of the store.

"Hey!"

Huang Tao immediately showed a big smile when he heard this, quickly wiped his hands, and explained a few words to Lao Qian and others, while walking out of the back kitchen and holding Xuanxuan who was rushing in his arms.

He smiled and asked, "Did you brush your teeth and wash your face well in the morning?" ”

"I've washed it well~"

Xuanxuan turned her face sideways and said proudly: "Baba, you smell it, I also wiped the incense." ”

The tip of Huang Tao's nose, pressed against her little face, sniffed hard, and then gave a thumbs up and praised: "Well, it's so fragrant!" ”

"Did you have breakfast?"

"I ate, my grandparents took me to the shop in Lao Cai to eat~"

Xuanxuan nodded like pounding garlic, then broke her little fingers, and said in a few words: "I have eaten 6 things, there are 2 soup dumplings, 2 fried buns with mushroom and pork filling, two braised eggs, a bottle of milk, half a bowl of preserved egg and lean porridge, and fried rice balls. ”

As he spoke, he also took his own clothes, wanting to show Huang Tao her little belly to show her that she was not lying.

"Awesome~"

Huang Tao kissed her the little cheek, giving the old father a reward.

Xuanxuan giggled.

Huang Tao smiled and scratched her nose: "You behaved so well in the morning, then Dad will cook you a new dish at noon, is it okay to make garlic pork ribs?"

Wow~

Garlic pork ribs~

It must be a good time!

Recalling the deliciousness of sweet and sour pork ribs last night, Xuan Xuan suddenly looked forward to the garlic pork ribs, and subconsciously licked the corners of her lips at the same time, the chicken nodded like rice: "Okay!" ”

"Thank you, Baba, you're so nice!"

At the end, he still "poofed" on Huang Tao's face.

"Then you obediently go with your grandparents, Dad will go and get busy first, and teach you when it's done."

Huang Tao rubbed her little face, and after handing her over to her parents to take care of, he returned to the kitchen again and started to work.

When it was close to ten o'clock, he took out the ribs in the refrigerator, asked Xiaohu to rub the ribs in the basin one by one, took off the excess garlic paste on it, and then replaced the ribs with a clean basin and put them in.

He poured half a pot of peanut oil into the pot and turned on the heat to heat it.

Taking advantage of this time, he found another plate, poured some cornstarch into it, and rolled Xiaohu's clean ribs in the starch, so that the surface of the ribs was covered with starch.

In this way, the fried pork ribs can achieve a crispy taste on the outside and tender on the inside.

And.

With this layer of starch, it can also lock in the moisture in the ribs, making them juicy and tasteful.

When the oil temperature was seventy percent hot, Huang Tao began to fry it by cooling and frying.

Put the ribs in the pan one by one.

After the ribs changed color in the pot, Huang Tao turned down the heat.

Soon, the temperature of the oil in the pan dropped.

After about five or six minutes of frying, Huang Tao turned the fire back on and let the oil temperature rise again.

And so it goes.

It can fry the excess fat in the ribs, making the ribs less greasy.

And frying it like this also eliminates the need for new complicated steps.

After the ribs are fished out, the second pot of ribs can be quickly put into the pot without waiting for the oil temperature to rise.

After the oil temperature rose to seventy percent again, Huang Tao held a delicate white porcelain plate, put a piece of oil-absorbing paper underneath, and then fished out the ribs in the pot.

Lao Qian, who was observing the honey juice fire recipe on the side, said with a smile after seeing Huang Tao's frying technique: "Yo, the boss is frying in the way of "cooling and frying"!" ”

"I've heard of this cooling and frying method, but I don't know exactly how to do it?"

Meng Bo, who didn't know much about it, suddenly became interested.

Lao Qian said with a smile: "This cooling and frying method is to wait for the ribs to go into the pot, the oil temperature should be high, at least more than seventy percent, so that the skin of the ribs can be quickly fried, so as to lock the moisture in the ribs." Once the ribs are set, turn down the heat and let the oil in the pan cool down slightly. Because pork ribs are easy to fry in hot oil at high temperatures, and pork ribs are relatively thick, it is extremely difficult to fry them thoroughly if the frying time is too short. And with this cooling method, extend the frying time, and this problem can be easily solved. ”

Meng Bo and other novice chefs had a small expression on their faces that realized their knowledge. (End of chapter)