The chef industry is very special, and you can directly create value with your skills and skills.

A piece of meat bought in the market, after processing by a good chef, the price can roll up, and the resulting price difference is the most intuitive evaluation of a chef's ability.

Of course, this is a bit too simple and crude, the chef industry also relies on platforms and teams, the same chef works in a snack bar and works in a star-rated hotel, and the value generated by labor must be different.

Now a braised stall and a braised stall ready to open are not a platform, they all need the product to speak for themselves, and rely on the quality and taste of the product to create their own market.

Therefore, in the end, it is the dishes that have the final say, and in the face of the final consumer, the recognition of the people is the evaluation of a chef's craftsmanship.

Yao Yuan has now decided to prepare a pot of marinated goods every day and sell them on the street in the morning.

For his own craft, Yao Yuan must have enough confidence, the so-called marinated goods, Tiannan Haibei is divided into several schools, from the well-known brine of the southern school to the smoked sauce platter of the northern school, as an old chef who has worked for decades, he must have been in contact with it, and this kind of thing is all touch-by-side things, and it is not difficult to make it.

The only thing that needs to be seriously considered is the taste and acceptance of diners, and which style of marinated goods can be more popular with the public.

People in each region have their own favorite taste, and finding this flavor is a test for chefs, and passing this test is even if it is another type of wealth code in the kitchen.

Pingcheng is a northern city, eating mainly salty, so in the preparation of brine must also follow this principle, the taste buds of northerners may not be so delicate, not very able to distinguish the complex medicinal aroma in Chaoshan brine, and like some places in the south of the fresh sweet drunken flavor, for the rough appetite of northerners is also slightly light, these flavor types need to be avoided as much as possible.

On the contrary, the northern style of smoke sauce may be more in line with the local appetite.

Pingcheng people are good wine, if there is a plate of meat platter with a strong flavor and smoky style on the table every day, the price is cheap and satisfying, and the Pingcheng specialty of the two-pot head shochu is the most complementary, such a product is estimated to be sold without worry.

Before preparing to dry, Yao Yuan had already had some plans to control the taste of his products, and he was a little sure in his heart.

But for the current division of labor and cooperation of several people, Yao Yuan will not dare to be nonsense from now on.

If you want to do things well in the kitchen, you can't do without a good team; If you want to develop your business in the long run, partners and even cooperation methods will be crucial.

At the beginning, it was just three classmates playing a stew stall, there were no rules at all, they could come as much as they wanted, it didn't matter how much money they made, the most important thing was to be happy.

But now it's different, first of all, there is an assessment goal, in the remaining 27 days, you have to earn enough 30,000 yuan to keep Xie Zhenhua's bungalow, which is a package ticket with Aunt An in person.

Again, once the stewed stall and the stewed goods stall that have invested effort are successful, it is necessary to consider the follow-up existence and development issues, and no one will be willing to give up halfway.

Yao Yuan began to warn himself that from now on, he could no longer rely on his temperament, and he had to think about the long term.

"What's going on in the city? Do you think this job is coming? If you think it's easy to do it with us, and give you a salary of 20 yuan a day, it's much better than if you raise pigs, right? Yao Yuan was half joking and half serious.

Man Cheng was squatting there, scrubbing the pig's trotters in the warm water.

Pig's trotters are delicious, but the production process is more complicated, first of all, the pig's trotters need to be burned by an open fire, and the oil sludge and pig @ hair on the top are removed, this process can also remove some of the bad taste of the pig's trotters themselves, and then the roasted pig's trotters need to be soaked in warm water, and then the black stains formed by the roasting on the top are brushed clean with a steel brush, and the whole process requires a lot of patience.

Of course, there are also trouble-saving methods, some unscrupulous merchants will directly put the pig's trotters into the hot asphalt to remove the hair, although this is trouble-free, but lack of morality! Yao Yuan would definitely not do that.

Mancheng, who was quick with his hands and feet, was working hard, and suddenly heard that Yao Yuan was about to give him a salary of twenty a day, so he was startled, and raised his head to look at Yao Yuan: "What are you talking about?" It's just a matter of friends helping to help, why don't you have any money? ”

Yao Yuan smiled slightly, and he was not pretentious: "Okay, anyway, you're not okay these days, just help us more." ”

Man Cheng already knew that these two classmates set up stalls to sell goods at a young age, just to raise money for Xie Lao'er's grandmother to see a doctor, and he had already sighed a few times in his heart: "This year, it is not easy for people in big cities!" ”

In this case, of course, Mancheng has to do his best to help, and no matter how hard he makes it, it is impossible to take another share of the money from it.

Yao Yuan is not in a hurry, what he likes is Mancheng's honest and down-to-earth temperament, everything does not need to be in a hurry, just take your time.

Today's boiling fire is managed by Xiao Fat'er and supervised by Yao Yuan.

When he saw that Xiao Fat'er had already put all the ingredients into the pot and there were no major mistakes, Yao Yuan began to prepare another pot of braised soup today.

Clove, Angelica dahurica, cardamom, licorice, mountain @ nai, ginger, bay leaves, cinnamon, star anise, cloves, cumin, sand kernels, pepper, pepper and other more than 20 kinds of spices together, carefully selected, in proportion to the compatibility, began to add to the pot stir-fry, and at the same time added to the fishy and fragrant ginger, onion garlic, cooking wine, soy sauce, yellow sauce, soybean sauce and other seasonings.

Man Cheng watched intently from the side, Hu Xiaopang watched carefully from a distance, and Xie Laopao began to fry tofu piece by piece.

After filling the pot with boiling water, boil the spices for a few minutes, then remove them, wrap the ingredients in a whole bean wrap cloth, and then put them back into the soup pot.

"This step is mainly to make the soup cleaner, without so many impurities, and it will not stick to the finished product and affect the appearance." Yao Yuan still explained while doing it, and now he can't wait for the city to learn to master the entire production process.

The parts of each pig have been pre-processed separately, after two or three hours of soaking in water, the blood in the meat has been fully analyzed, and then through a process of cold water flying water, the fishy smell has been initially removed.

The cleaned pig parts are not at all pickled just now, and the color is white and tender and slightly revealing the aroma of meat.

There were two pots of braised soup, Yao Yuan put two bamboo grates into the two large soup pots to cushion the bottom to prevent the pot from sticking, and then pointed to Mancheng, and put the ingredients into the pot according to the different times when the ingredients were ripe.

"How about this pot for one hour and forty-five minutes, another pot for three and a half hours, and then the original soup is soaked overnight and the flavor is alive. Trouble-free, right? Yao Yuan rubbed his hands and looked at everyone proudly.

Man Cheng nodded: "Whether this braised soup tastes good or not, the key is your spices, right?" ”

"Wrong, spices are only one aspect, they are the icing on the cake, the most important thing is the mastery of salt, salt is the king of flavors, it is the handsome mouth in a dish, and the various flavors of a dish are all based on salt." Yao Yuan is willing to introduce a lot of experience in the kitchen to this potato white.

But Man Cheng's eyes dimmed imperceptibly, because in his opinion, that spice packet was the secret recipe for this braised soup, and since it was a secret recipe, people would definitely have reservations, and it was impossible to teach it to an outsider.

"As for this material package, each master has his own experience, don't look at it as some spices and seasonings, but like our traditional Chinese medicine, we all pay attention to a problem of compatibility between monarchs and ministers, according to the different ingredients, which taste is the main taste, which taste is supplemented, there is a certain amount of exquisiteness, can not be generalized, let alone immutable, but if you need it, I will copy this recipe to you when I go back, you can make a reference." Yao Yuan seemed to see the careful thoughts of the city.

"Master Yao, you drink water." Hu Xiaochubby didn't know when he walked to Yao Yuan's side, and handed Yao Yuan a big tea jar in his hand.

Yao Yuan stretched out his hand and gave the little fat man a scoop on his head: "Just your stinky child, staring at the two pots of stew and boiling for me first!" If there is a guest who eats something wrong at night, you will have to brush the bowl for a week! ”

Yao Yuan's attitude made Xiaohua'er on the side feel quite satisfied, and laughed out loud, Hu Xiaochubby looked at Yao Yuan, and then looked at Yao Xiaohua on the side, rolled his eyes and twisted his fat ass back to his stove.

Man Cheng unconsciously changed Yao Yuan's title: "Master Yao, didn't you say that we want to make smoky flavors?" When the time comes, will these pig's trotters and pork belly still have to be smoked? ”

"There's no rush for this, just smoke it for a few minutes before you go out of the stall tomorrow morning, so that the smoke will be stronger and more attractive when you come out of the stall. Besides, these don't necessarily have to be smoked, I want to try it, such as elbows, pig's trotters, etc., no longer smoked, just sell the original flavor. Pork belly, pig tail and the like are slightly smoked, and when you sell them, compare them to see which one will be more popular. We can't take our products for granted, we must listen to the opinions of customers and make adjustments at any time according to everyone's reactions. Seeing what Yao Yuan meant, he couldn't wait to lift the heavenly spirit cover all over the city and pour the knowledge he knew into it.

"And what do you smoke it with?" The city is also getting better and better at learning.

"It's simple, sugar and tea are enough, put a little more orange peel to add a little compound fragrance, yes, buy a little orange at night, you are responsible for eating and then leave the peel for me." Yao Yuan suddenly remembered.

Frying tofu is a chore, especially on this dog day afternoon.

Xie Laopao'er finally fried all the tofu, covered with sweat as if he had just taken a shower, turned off the gas, took three steps and two steps to the courtyard, picked up a jar of tea that had been cooled a long time ago, and poured it into his stomach.

After the cow drank a few sips, Xie Laopao'er suddenly stopped, shrugged his nose and sniffed in the air: "Damn!" No way! What is this, it smells so good! ”