After the celebration banquet, Dr. Yang went to Zhang Zhuanglong and said: "Shopkeeper, you are not rewarded for your merits. Today's red envelope is too big, and Yang deserves it."
Wang Zhuanglong changed his face and said: "You deserve it, I'm giving you the red envelope for this celebration, and I'm giving you the red envelope for the whole year. From tomorrow on, you don't have to work in the restaurant, and the accounts will be settled until the end of the year, lest anyone say
The Wang family is stingy."
"Why did you reply to me? How can I feel sorry for Wang's Restaurant?" Dr. Yang asked angrily: "I have been working in the restaurant for more than ten years and work hard every day. I must have some conscience."
"Why are you replying to me? Don't you have any idea in your own mind?" Wang Zhuanglong sneered a few times and said, "The Wang family will not pay you even half a penny at the end of the year. It is considered the most polite thing to do."
It turned out that Wang Zhuanglong was extremely worried about him eating at Fat Heart Restaurant some time ago. He was worried that he had become extrovert and the barbecue recipe he had just obtained was leaked. It is difficult to prevent domestic thieves, so it is better to drive them away in advance.
Dr. Yang was inexplicably sad and angry. His bedding had been packed by his colleagues and he had no place to live when he returned. Although his home was not far away and he had just received a huge amount of money, he would be ridiculed by others if he was fired and returned home. He carried his bedding on his back in despair.
Walking out of Wangjia Restaurant, I felt like the heaven and earth
He was so big that there was no place for him, and he couldn't help but feel sad. Unknowingly, he came to the door of Fat Heart Restaurant again. Zhang Fangsu came out of the door, saw him, and greeted him warmly: "Dr. Yang,
Where are you going with such a big burden? Is there something urgent at home?"
Hearing his greeting, he felt that he had suddenly met a confidant and wanted to vent his bitterness to him.
Dr. Zhang let him into the restaurant and found a private room to sit down. Now, it was not lunch, and there was no one in the restaurant. After Dr. Yang poured out the bitter water, he felt a little more relaxed. Dr. Zhang said: "Our shopkeeper
Although you are young, you are thirsty for talents, how about you come to our place?"
A restaurant generally only needs one tea doctor. If you have one more, the dividends will be diluted. After hearing what he said, Dr. Yang immediately stood up and said: "I understand your kindness, and you can't compete with your brother for your job."
"Wherever, the shopkeeper wants to reopen the Fat Heart Restaurant by the pier, and is looking for candidates." Dr. Zhang said with a smile: "We are short of people."
This was a good way out, but in this way, Wang's restaurant was given the excuse to think that he was really a traitor. He suddenly couldn't turn around: "I have to think about this."
"You sort it out first, and I'll call the shopkeeper over." After finishing speaking, Dr. Zhang closed the door.
After a while, Zhu Tonjian came over in a hurry. As soon as he entered the door, he bowed and said, "It's Zhu's great luck to have Dr. Yang join our restaurant today. Fat Heart Restaurant plans to reopen, and I would like to invite Dr. Yang."
How about joining the Doctor as the second shopkeeper of the wine shop, and taking charge of the Fat Heart Winery by the pier with Mr. Zhang?"
What, not a doctor of tea and wine, but jumping three levels in a row to become the second shopkeeper? He was stunned for a moment. Zhu Tonjian ordered to pick up the wind for him, and they talked while eating.
Huang Nangua was busy preparing to make an eight-sheng hot pot. Thinly sliced chicken gizzards, thinly sliced chicken breast, thinly sliced pork loin, thinly sliced squid, thinly sliced beef tenderloin, cut goose intestines, minced river shrimps, and chicken kidneys were placed on three separate plates.
, called eight lives.
Fried and sliced fried dough sticks, soaked Longkou vermicelli in cold water until soft, cut tofu into cubes, peeled winter bamboo shoots, washed and sliced.
Wash the wok and put it on a high fire, add clear soup, then add winter bamboo shoot slices, pickled mustard greens, and refined salt. After boiling, skim off the foam, add lard, green onion slices, and ginger slices and pour them into the hot pot; add eight raw vegetables and fried dough sticks.
, wash the spinach, lettuce, vermicelli, and tofu and serve them together; arbitrarily choose "eight raw" and "four-color vegetables" to boil in water, and then dip them in hot sauce, sesame sauce, minced coriander, pepper and other small ingredients.
"Royal Street Tour·Autumn Day."
The name of the hot pot is "Basheng". It has eight kinds of ingredients, including land and water. Squid, goose intestines, beef tenderloin, pork loin, chicken gizzards, chicken breasts, goose intestines and shrimps are coveted by thousands of people.
Deep-fried fried dough sticks and cut into slices, tofu cubes, winter bamboo shoots strips. Longkou vermicelli soaked in cold water, boiled in clear soup over high heat. Choose the dishes you want, simmer in water, and taste with the sauce.
When the hot pot arrived, Dr. Yang was still immersed in surprise and couldn't figure out what Shopkeeper Zhu saw in him."
Seeing this, shopkeeper Zhu smiled slightly, picked up his wine glass and said to them both: "Both of you are wondering why you were chosen as shopkeepers directly. What does the restaurant do? Small restaurants deal in dishes, while big restaurants deal in people and sophistication. Stove head
You can hire someone, but it’s hard to hire a talented person. If you want to be experienced in people, you must be the manager of the wine shop."
In Wang's Restaurant, the old shopkeeper learned that Dr. Yang had been returned and hurriedly summoned his two sons. He was shocked and said: "Shu Zi, go and invite him back quickly. If it's too late, this talent will be snatched away by others."
Wang Zhuanglong thought, today I am the shopkeeper, a doctor of tea and wine, not a core figure, but I already have different aspirations. Why does my father value it so much? He was busy trying to explain to him, but before he could speak, his younger brother Wang Zhuanhu pulled his sleeve.
, asked his father for a tassel and said: "Father and brother, don't be impatient. I'll wait for my son to find him first."
Things couldn't be solved in a hurry. Shopkeeper Wang thought that since he had passed the throne to his son, he would interfere less with his son's personnel affairs, so he turned around and asked, "The quality of the food depends on the restaurant. How are the new dishes prepared?"
Wang Zhuanglong breathed a sigh of relief and said: "The roasted suckling pig is being made in the kitchen, please give me some advice, father."
The chefs of the Wang family, Wu Bushi and Zhou Zhujiu, were roasting suckling pigs with vegetables. They slaughtered the piglets, bled them, removed their hair, removed their internal organs, and cleaned them. Then, they split the piglets along the spine from the inside of the buttocks and removed them.
Suet, remove the three ribs on the chest and shoulder blades. Remove the ribs from the belly.
Cut the pig into pieces and dig out the internal organs. After washing the suckling pig, rub five-spice powder and salt into the pig's abdominal cavity, then add seasoning sauce, fermented bean curd, sesame paste, sugar, minced garlic, minced shallots, and onions.
Mix antler, cornstarch, Fenjiu and five-spice powder thoroughly, and apply it on the pig belly
Then pickle it inside. Use wooden strips to support the pig's abdominal cavity to shape the suckling pig, and then insert two steel forks on the front and rear of the pig's body to facilitate roasting. Blanch the supported suckling pig with hot water.
Wipe dry the surface moisture. Apply a layer of maltose syrup evenly. Let it air dry.
Heat the furnace red, put in the forked suckling pig, and roast it on the fire. At the same time, brush the oil and wipe off or smooth the oozing fat to prevent it from flowing on the skin and affecting the appearance. Put the roasted suckling pig
After taking the pig out, brush a layer of sesame oil on the surface while it's still hot, and the finished product comes out.
"Drunk Man Cao, Roast Suckling Pig"
Slaughter, remove the hair, bleed, and remove the internal organs. Split the pig and remove the three ribs on the chest. Cut the pig belly with a knife and remove the internal organs. Stuff the belly with spices, season with seasonings, and marinate the pig again.
Supported by wooden strips, the shape is solid. An iron fork is used as the axis, scalded with hot water and wiped dry. Apply maltose syrup evenly, and air-dry in the furnace to burn red. Roast the suckling pig over the fire, with fat and charcoal dripping from the inside. After roasting, take it off the shelf and apply sesame oil on the surface three times.
rinse.
The aroma of roasted suckling pig is intoxicating, mixed with the mellow aroma of spices and meat, making people feel like they are in the most fireworks-scented feast in the world. This aroma can instantly arouse people's appetite, and people can't help but take another bite.