"These days, the business of the restaurant is not very good!"

"You are the general representative of the chef, the company wants to use your fame, those diners come to our restaurant, and they will be more relieved to see that you are in charge!!"

Su Mucheng said this, led Lin Lan, and walked into the hall.

I saw the front welcome desk with Lin Lan's personal card.

[Lin Lan, the general representative is in charge, you can rest assured that we can rest assured]

The personal card is very large, as long as you enter the restaurant, you can clearly see it.

"This ......" Lin Lan cracked, he didn't expect that the company would take advantage of his inattention, just arrange so much, and use his name to publicize.

"You don't mind, do you?" Su Mucheng stopped suddenly, turned around, his brown eyes had a hint of inquiry, and the corners of his mouth smiled.

"Mind, what's the use?" Lin Lan secretly complained in his heart, chose not to bother, and walked towards the kitchen: "If I only need to cook, then I shouldn't need you to teach anything, I'll go to the kitchen first to familiarize myself."

For this matter, he still trusts the company!!

Now that Bihai Restaurant is not doing well, I want to borrow him to promote it, which is a reasonable and legal means, and he was originally an employee of Orange Juice Catering Company.

Su Mucheng came to the restaurant for nothing else, just to follow Lin Lan, he went to the kitchen, and he naturally wanted to follow and help.

However, when Su Mucheng arrived in the kitchen, she was a little hungry at first, especially when she saw the dishes that Wei Jian was preparing.

Although it is open at 10 o'clock, there are some dishes that if you don't cook in advance, you won't be able to eat them for half a day.

"Lin Lan, the restaurant invited you, and it can be regarded as saved!"

Wei Jian, who was busy, greeted warmly.

He is actually very guilty about the bleak business of the restaurant, as the head chef, he can't leave the diners in the restaurant.

"If this is the case, I won't cook a few dishes, Wei Jian, are you going to make roast pigeons?" Lin Lan looked at Wei Jian, who was dehairing the pigeon.

"Yes, this is a specialty of the restaurant, and customers often order it!" Wei Jian nodded, and said with a smile on his face: "Lin Lan, since the restaurant invited you over, then today, I can also learn a few hands from you."

"Hah!" Lin Lan smiled bitterly, didn't dare to admit it, didn't dare to shirk, and looked at Wei Jian working: "You haven't learned anything from me, but I have started to learn from you, I really have never done this roasted pigeon, I have to study hard today."

At this time, dozens of pigeons all plucked their hair, and Wei Jian put them into a large pot full of boiling water to blanch them and remove the fish.

It takes a long time to blanch it to get rid of the fishy smell!

After blanching, it is necessary to drain all the water on the surface of the pigeon.

The white and tender pigeons are worn and hung on ropes, and they look very cute.

"The adjuncts are shallots, ginger, garlic, and onions, and cut them all into small cubes."

Wei Jian poured all the accessories into the bowl, and immediately put in some cooking wine, some light soy sauce, a few drops of oyster sauce, a spoonful of honey, a handful of salt and other seasonings to enhance the flavor, holding a small spoon, and stirring quickly.

Lin Lan watched very attentively, this was indeed the first time he had seen a roast pigeon, he had always been very studious about new things, and he could not give up such a good learning opportunity.

Soon, everything in that bowl was stirred evenly, and the soup was very dark yellow, exuding an extremely rich aroma.

Wei Jian took a small brush, dipped it in some juice, and began to color the pigeons, carefully brushing, brushing over and over again, and every part of each pigeon was brushed with juice by him.

This is a very complicated job, just brushing the juice does not really make the pigeons color, it has to be repeated many times.

Of course, you can also choose to soak the pigeons in the sauce and refrigerate them in the refrigerator to marinate and color, but that is not so fresh.

Good pigeons don't taste too fishy, so it's just right!!

Maybe Wei Jian also saw that Lin Lan really wanted to learn, so he handed it to Lin Lan

A brush, let him brush with him, and the two of them began, brushing the pigeons together.

After more than ten minutes of back-and-forth, the white and tender pigeon meat has been thoroughly colored, turning into an attractive dark red, and the color is bright.

After that, all the pigeons are put into the steamer, and the rest of the juice is poured on top and steamed for up to 20 minutes.

The waiting for this period of time must be torturous, but for Lin Lan, he does not feel bored, but feels very much looking forward to it, and he even feels that he can learn how to roast pigeons once he learns it.

Before you know it, twenty minutes have passed.

When the pigeon in the steamer was brought out, a smell of meat wafted out.

Su Mucheng's saliva flowed, if it weren't for Lin Lan in the kitchen, she would definitely show off a few roast pigeons after roasting.

"I want to eat it, hurry up!" Su Mu stared at the pigeon with orange eyes, took out her mobile phone and glanced at the time, there were five minutes left, the stock market opened, and under the temptation of the fragrance, she decided to open the market and leave the kitchen again.

Drain all the pigeons, remove the onions and garlic from the surface, brush with honey and a little olive oil.

Nowadays, it is basically not allowed to use open flames in all parts of the summer country, so roasted pigeons can only be put in the oven, which is a little worse than the container.

Place on an oven tray with a layer of tin foil. The pigeons are placed in a preheated oven at a temperature of 230 degrees for 25 minutes.

This one looks simple, but it's not that simple!!

Wei Jian needs to observe the condition of the pigeons in the oven at all times, and if he finds that the temperature is not right or the condition is not right, he needs to adjust it, otherwise it may lead to too long roasting time or too high temperature.

This point is that an open flame is better than an oven, you can see it clearly with an open flame, but with an oven you can get in the way and you can't see all the pigeons.

"Be sure to keep an eye on the clock and lower the temperature if necessary!"

Wei Jian was teaching Lin Lan here, Su Mucheng looked at the time, it was nine o'clock, and said to Lin Lan, if there was something, he ran out of the kitchen in a panic.

It must be smashed as soon as it opens, otherwise what's the point!!

Su Mucheng ran out of the kitchen and came to a secluded room, holding two mobile phones, one for contacting Han Shangyan and one for himself to control.

[Han Shangyan: Miss, the market is open, the Tang Dynasty is blue, and the stocks in your hand are directly thrown away, or you buy them directly at a high price, and then smash them]

[Su Mucheng: Throw it first, don't throw it at a high position, wait for when, wait until they feel that the floor price is reached, let's smash it again, the speed must be fast]

After Su Mucheng sent the message, he immediately manipulated his mobile phone and began to sell the shares of Shengshi Blue Sky Group and Wang's Group in his account, which he had bought a few days ago, just to wait for such a day.

And at this moment, I don't know how many people are also throwing together!!