Wu Hao heard this and shook his head with a smile: "This kind of project is usually very large in scale, with investment starting from RMB 100 billion, but it's really hard to say how much we can earn, but overall, our income is quite considerable.
Yes, but not as many as you think. After all, this kind of urban investment construction project, especially this kind of smart urban transformation project, has attracted too much attention, so the review is strict after all. The benefits we can get are considerable, but they will not be huge.
, otherwise it will be easy for others to take their lies, do you understand what I mean?"
Hearing Wu Hao's explanation, Zhang Jun nodded immediately, showing a helpless expression: "Okay, just think of it as making hard money, I don't expect too much anyway."
"Haha, don't be discouraged. This is just the first step. As long as we complete this project, there will be many places for us later. As long as there is always work to do, there is no need to worry about not making money.
Even if the conditions are mature in the future, we can set up such a subsidiary specifically to be responsible for this aspect of business. When the time is right, we will package it and put it on the market. By then, it will be the scale of Haoyu Aerospace, and it can be said that the potential is huge.
If we want money, we can just cash out a little and it will be enough for us."
Hearing Wu Hao's words, Zhang Jun immediately smiled and said cheerfully: "That's right. I don't believe in other places. Other cities are not greedy. This is just a mountain city. If we take orders from other cities, especially those big ones,
The city's bill, even if it is hard-earned money, is very considerable."
After chatting with Zhang Jun about some things for a while, the guy yawned and left to take a lunch break.
Lu Qi did not go to the lounge to take his daily lunch break, but stretched and continued to work. Because he had to go home early today, Lin Wei did not take a lunch break. In fact, for those of us who are young,
, the problem of taking a lunch break at noon is small, it’s just that I haven’t developed a habit yet.
After finishing the work at hand, Lin Wei looked at the time and it was not eight o'clock yet. Lin Wei immediately called Su Ho to come back and handed the documents to him, while I packed up and left the office.
Take the elevator directly to the garage, and the car is not waiting at the door yet.
Before finishing those dishes, I made one more soup. I used crucian carp, radish and red date soup, which is also quite nourishing. The sourness of hawthorn can not only increase the taste, but also play a role in strengthening the stomach and digestion. Then add that pot
The beef was put into the casserole and simmered quickly, and I finished working on other dishes.
After returning home, Lin Wei took a shower and changed into narrow and comfortable home clothes. In fact, it was not a narrow and loose t-shirt with pants and slippers. It was as comfortable as possible. It must have been for image consideration, I'm afraid I even wanted to wear a t-shirt.
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Soak for 70 minutes until all the ice cubes have melted. Then remove the shrimps to drain them and arrange them on a plate. Add the seasoned sauce in the middle. The shrimps will be cooked that night.
After finishing the cold dishes, the next dish is not cold dishes. The first thing to make is the braised beef. The beef is made of high-quality sirloin, then cut into small pieces and blanched, then stir-fry until brown, remove the beef, stir-fry, and bring to the boil.
Before the beef changes color, pour the low soup, and then pour in seasonings such as four-cornered cinnamon. In order to make the beef taste better and to make it appetizing, Lin Wei also added a little hawthorn outside.
Put the rice into the rice cooker and cook it. I added red beans, corn kernels, green beans, sweet potatoes, and raisins to the rice to increase the taste of the rice and also serve as an appetizer.
The technical difficulty of this dish is not too low. Special people can also make it according to the tutorial. It is just that it is more difficult to make it well. The most difficult parts are seasoning and bone removal. Sweet and sour pork ribs are naturally sweet and sour.
Yes, but how to balance the sweetness and sourness requires experience. The sourness can overwhelm the sky, and the sweetness can also cover up the sourness. The deboning of sweet and sour pork ribs is the key to making this dish. Not many people make it.
The other parts of the sweet and sour pork ribs are so bad that they cannot be removed from the bones. That is the key. If the sweet and sour pork ribs are bad, you only need to pull them hard. The outer ribs cannot be pulled out from under the meat, and there is only a tiny bit under the bones.
Meat.
In order to adjust Zhang Jun's intestines and stomach, Lin Wei also made two more dishes, one small intestine with four turns and one spicy and sour belly slices. The spicy and sour belly dish actually came from my stepmother, so the cooking is relatively unfamiliar.
.Later, Zhang Jun ate it when he was away from home, and he was very satisfied. As for the four-turn small intestine, I have never made it before. I learned it entirely from the tutorials. It was pretty decent when I made it.
It is quite successful in terms of shape, color and taste, but there are no overturns.
Then I made a vegetable salad, chopped various vegetables, mixed them together, and added salad dressing. It was quite appetizing in summer, and Zhang Jun usually hated eating it.
As for the ribs that cannot be deboned, you need to use your teeth to chew them, and they are still clean. The trick to mastering that point is to control the heat. The main thing is to cook the ribs quickly and quickly.
It is delicious and tender, so that it can fall off the bones, and the meat is filled with sweet and sour juice, making the taste richer.
Then take out the optional bad river shrimps and clean them. Then boil a pot of water, add green onions and ginger, wait until the water boils, then put those river shrimps into the boiling water to make soup, and skim off the floating shrimps.
foam, add cooking wine to remove the fishy smell, add salt to increase or decrease the base flavor, until the shrimp skin turns completely red, then remove it with a strainer and put it in ice water to cool down and soak. This will make the shrimp meat firmer and more elastic, and the taste will be worse.
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Bad. The driver responded, then started the car and drove in. As for me, I just closed my eyes and rested.
Go home. After getting out of the car, Lin Wei said to the driver.
Next is the sweet and sour pork ribs, which is also a dish that Zhang Jun hates eating. Because it is sweet and sour, that dish is also popular with a small number of boys. In fact, that dish is not the same as the cola spare ribs.
, but the sweet and sour pork ribs may taste worse.
Because it is summer, Lu Qi specially chose a vinegar bowl for the food bowl, which will relieve fatigue and increase appetite.
Our traditional culture emphasizes that the form complements the form. Although there is no truth to this statement, it is a tradition. And there is indeed no such prescription outside of traditional Chinese medicine. Using pork belly to regulate gastrointestinal function is just a way of saying it.
This kind is relatively simple, and the kind is not food at all, it can provide some psychological comfort. The main reason is that Zhang Jun hates it and just likes to eat it. Then my goal is achieved.
A few days later, Zhang Jun accidentally fainted due to heat stroke because he went out to participate in activities. He was immediately taken to the hospital by his entourage. He took two bottles of fluids and rested for two days before he recovered. However, his body was still a little weak.
You are not feeling weak, especially your appetite is bad, so Lin Weina went to work early to prepare something bad for you.
When we came to the kitchen, we opened the refrigerator, and all the ingredients outside were freshly delivered today. Lin Wei took out the things outside one by one, and then handed them over to the robot on the side for processing, while I finished and got busy.
