Chapter 28 Braised Meat Workshop

Man Cheng, who got the secret recipe for braised pork, was like a poor man who suddenly picked up a gold ingot, and his waist was wrapped around ten thousand times overnight.

This little guy who came out of the poor countryside straightened his waist, and the feeling of being scared when he first arrived in the big city seemed to disappear, and the city was carrying all kinds of spices just purchased from the market, his eyes were shining, full of confidence and hope for the future, and he walked with the wind.

Suddenly it was overcast.

The sky in June is like a child's face, and the weather in Heicheng changes in summer.

Just now, the sun was shining and the summer heat was steaming, but in an instant it was cloudy, and after a strange wind blew, the raindrops the size of beans crackled and fell.

The rain rattled on the arid land, stirring up a choking smell of dust, and then the sky poured down as if a hole had been pierced.

Yao Yuan picked up Xiaohua'er and said hello to run, and then ran towards the small courtyard braised meat workshop in the depths of the alley, and the whole city followed behind, shouting "ahhhhhh

A heavy rain completely dissipates the heat of the summer afternoon, and the rainy weather is just the right time to close the door and study cooking.

Braised pork is both simple and complex for a professional chef.

It is said that it is simple, because people with a little kitchen experience will make it, after the raw meat is flying, as long as it is boiled and soaked in the soup pot, it will be alive if it tastes and colors it.

It is said that it is complicated, because the knowledge is all in that pot of old soup, the same ingredient, the soup base is different, and the marinated taste is very different.

The presentation of the final color, flavor and shape of the product is determined by the nuances of the chef's operating techniques.

There are hundreds of spices that can be used in Chinese food, and each chef will have his own unique skills, depending on the ingredients, heat, customer tastes and even the weather, any combination of hundreds of spices and spices, and the final taste of the product is presented with its own merits.

Taste is very subjective, personal tastes are different, it is impossible to say who is higher and who is lower, and there is no unified evaluation standard at all.

But there is only one criterion for judging the products that can be sold in the morning market, and that is the test of the market.

The reason why Yao Yuan is confident in his recipe is only because this recipe has been tested by the market, and it is a ready-made recipe called "Fool's Smoked Chicken Sauce Meat Factory", which is quite famous in later generations.

The workshop of this "fool's smoked chicken sauce meat factory" has a great reputation in Pingcheng for selling smoked chicken and sauce meat, and there are hundreds of stores selling braised meat, and each business is good.

This kind of product, which has been fully tested by the market, has no reason not to be popular at this time.

Speaking of which, this is the value of a good chef, the value of the ingredients can be increased several times or even dozens of times through the processing of the same ingredients and into food through their own technical processing.

As a human being in two lives, Yao Yuan did not grasp any stock trends and lottery numbers, but he was a qualified cook, and kitchen technology was a great weapon for him to change his living environment.

As a chef, he also has the advantage of being a latecomer, and the catering market in the past 30 years has not been static, but has continued to develop and change according to certain laws.

Now Pingcheng, the streets are full of a "red stewed mutton" hot pot from Henan Province, a large piece of mutton hot pot is boiling, the juice is thick and the sauce is thick, the meat is plump, and the heavy taste suddenly grabs the stomach of northern diners, so that all restaurants have followed suit, and for a time no matter how big or small the restaurant will provide this hot pot dish.

Don't look at everyone who sells this dish, but the good business is the first few to launch "red stewed mutton".

Three or five years after this "red stewed mutton" trend blows, Cantonese cuisine and Chaozhou cuisine will be popular on the street, and then there will be a Sichuan cuisine "Tan Yutou Hot Pot" sprung up.

Next is the popularity of Sichuan cuisine's "boiled fish".

The tastes of diners will change with the times, and the changes in the restaurant industry also have their rules.

Mastering this law is like mastering the wealth code, it may be a little difficult to get rich overnight, but opening a few restaurants to support his family, Yao Yuan feels that it is still very easy.

So the current Yao Yuan is not in a hurry at all.

"The core of the braised meat stall is this pot of braised soup, as the saying goes, 'a good cook has a pot of soup', this truth is the truth in the braised meat stall, the taste of the braised soup recipe is the foundation, and being able to raise a pot of old soup is the key!"

Yao Yuan pointed to the two large soup buckets on the stove and said, there were a lot of words today, so that the big jar of jasmine tea had been drunk without any taste.

The little fat man took the enamel jar in Yao Yuan's hand with great discernment, splashed the remaining tea on the corner of the courtyard wall, grabbed a small pinch of tea leaves, and re-brewed it, but his ears were always on the edges, listening carefully to his cheap master's words, for fear of missing a sentence.

"The last thing at the end of the day is to re-boil the soup, and if it's summer, move the soup bucket to the window to ventilate and shade, remember! Don't cover it! ”

Yao Yuan blew the tea jar, took a sip of tea, looked at Mancheng's inquiring gaze, and explained: "If the lid of the pot is covered, the water vapor will condense on the lid of the pot and flow back into the braised soup, which is extremely easy to deteriorate and ferment. ”

"But if you don't cover it, what if so many mosquitoes and flying insects fall into it?" It seems that Chubby has begun to pay attention to food hygiene.

Yao Yuan pointed to a few bamboo grates in the corner: "Oh, just use that, in the future, when you start work every day, first boil the braised soup, try the taste, and then re-add the new brine packet, generally speaking, maltose and rock sugar are added every day, as for salty salt, our kitchen calls it 'handsome', only with salt as the bottom taste, can the aroma of spices be more prominent, so how much salt to add every day must be cautious." As long as you work hard and accumulate over time, this pot of old soup will become our priceless treasure! Do you know that there is a 'Texas Grilled Chicken' in Luzhong? The old soup was handed down during the Qing Dynasty! ”

The whole city was confused: "But how much salt and rock sugar do you have to add?" ”

"Our Chinese chefs pay attention to experience, if you want to ask how much salt to put in, I can only tell you a little, which is related to the variety and quantity of your ingredients, don't worry, you can master it slowly."

There is really no more trouble-free food in the world than making braised meat, as long as it is done step by step according to the process requirements, the taste can be accurately controlled, then the rest of the thing is to boil the meat, after Yao Yuan's detailed explanation, Man Cheng and Xiao Fater also seem to have a little confidence.

There is a bit too much braised meat made today, and hundreds of catties of braised meat have begun to fill the air with an attractive fragrance under the busy work of three people.

Yao Yuan washed his hands, shook off the water, and pointed at the city with his fingers.

"I'll take you well before the start of school in the summer, with this small month, it is estimated that you can get started in the city, and this braised meat workshop will be dominated by you in the future!"

Yao Yuan's eyes stared at the city.

The city is a bit cramped.

The feeling of this day was like a big pie falling from the sky, smashing the whole city a little dizzy at once.

I can say that I have nothing, I can't fart, I never thought that when I came to Pingcheng, one day someone would teach me the craft of making money, and then said that I would hand over this ready-made braised meat workshop to myself.

Yao Yuan ignored Man Cheng's reaction, and then continued to talk about his plans.

"This workshop is not for you in vain, you are an apprentice before I start school, the task is to study hard, during this period, you will be given a salary, and all the rest of the income will have to support Xie Lao'er. When I go to school, you will be the main here, and you will take the lion's share of the income at that time! I'm in charge of quality control and new product development, so you have to set aside 20% of my profits, do you think it's okay? ”

Yao Yuan said it very clearly, but the city was still confused.

"What?! If you take 20% and give me 80%, that's not good! You're a master, so let's at least split it in half, right?! ”

Well, Man Cheng has already recognized Yao Yuan as a cheap master in his heart.

Yao Yuan waved his hand: "You don't have to say much about this, I will definitely not be able to help you when I start school, the catering industry is diligent, and it takes people to work hard if you want to do well, I have taken away a lot of two percent, it can be regarded as a technology shareholding, after all, you have little experience, I can give you a lot of guidance in terms of product changes in the future, and I can also give you an idea in terms of sales, so two percent is very reasonable, and you will know it in the future." ”

Yao Yuan ended the debate in the city with a few words.

On the side, the little chubby's eyes flickered: "Then after you start school, what will we do with our braised stall?" ”

Yao Yuan stretched out his hand and gave the little fat man a scoop on his head: "Let's talk about the boiled stall!" Won't you have to go to school when the time comes?! ”

The little chubby man purred his head: "I leave school at half past three every day, and I have time to make braised ......"

……

The work in the kitchen is hard, but the process of making money is really addictive, and the sense of accomplishment is really fascinating to see the bowls of stew in the pot being sold one by one, and the change in the satchel getting more and more.

Hu Xiaopang'er is so young that he has completely fallen into the eyes of money and can't get out.

Yao Yuan didn't know if he helped or hurt this teenage child by pulling him into the water.

……

After getting up early to set up a stall, Xie Laopao'er slept all afternoon, and now he came to the small courtyard full of energy, and as soon as he entered the door, he began to shout and take the little fat child to start preparing for the work of the stall at night.

Seeing that the preparations had been almost done, Yao Yuancai walked out of the courtyard gate step by step with Xiaohua'er, who had been waiting impatiently, and walked towards the Qianjiakou bus station.

Tram No. 103 starts from the zoo and runs through Qianjiakou to the city center.

And the American-style fried chicken fast food restaurant that Xiao Huaer has been thinking about is open in the bustling business district in the city center, and now seeing that the summer vacation has passed halfway, Yao Yuan is noisy in the face of Xiao Huaer's nagging and accusations every day.

There's really no reason to put it off any longer, so I have to take Xiaohua'er to the front door today and take my unruly sister to eat American-style fried chicken, so as to block her mouth.