This suckling pig was roasted really beautifully. It looked like it was made of gold. It had crispy skin, fragrant meat, crispy bones, overflowing aroma, and unique flavor. After taking a bite, the old and new shopkeepers of the Wang family were full of praise for it.
The quality of this dish can definitely surpass that of hot pot. The twelfth lunar month has come and it must be the first choice for worshiping ancestors during the winter solstice. Wu Bushi and Zhou Zhujiu were immediately rewarded with one tael of silver each.
After an hour, Wang Baohu ran back panting and said: "Dr. Yang was invited away by the Zhu Family Restaurant. I persuaded him to go back to the restaurant, but he refused. I talked about my father's long-lasting love and wanted to move him."
With love and understanding, he knelt down in the direction of Wang's Restaurant and thanked his father for taking care of him for more than ten years. He is now the second shopkeeper of Fat Heart Restaurant and will be loyal to Fat Heart Restaurant from now on."
What, he jumped to the second level as the second shopkeeper, and he will be on an equal footing with the rest of us in Pantan? Not only the new shopkeeper Wang Zhuanglong, but also the old shopkeeper was stunned. The shopkeepers are usually inherited from father to son, and there are also masters and apprentices if there is no father.
It’s a mutual inheritance. He and Shopkeeper Zhu are not related, and they can’t afford to give him such a high position. The old shopkeeper watched the new dishes being tried out, walked away with a smile on his back, and handed over his son with peace of mind.
Dealing with Wang's Restaurant.
The Wang Zhuanglong brothers privately invited Pantan's shopkeepers to try the dish, and recommended to them: "This dish is suitable for worshiping ancestors. If roast suckling pig is used at that time, consider discounting the price by 20%."
After all the shopkeepers tried it, they were very satisfied. The shape of the roasted suckling pig was beautiful, and the ancestors knew it, and it might really bless themselves. So they placed orders one after another, and ordered more than 20 pigs in total at once. Although there was a 20% discount,
The profits are still amazing.
In Fat Heart Restaurant, Fat Heart Restaurant will reopen in a few days. Zhu Toijian invited all the shopkeepers to have dinner with Zaotou to discuss the details of the opening. Dr. Yang looked at the hot pot on the table and had an idea: "Some people like spicy food, like
I don’t eat spicy food very much in autumn, can you divide the hot pot into two parts, one spicy and the other non-spicy?”
This was a good idea. Zhu Tonjian was very happy and immediately took a pot and asked the blacksmith to weld it in half with lead. Zhang Fangsu suggested that it could be made into a Yin-Yang Tai Chi type, which is both beautiful and convenient for picking up vegetables. After a while, the new pot was welded
Okay, Shi Weitian said: "This pot can be called a mandarin duck pot."
Now that the name was given and the ingredients were ready, everyone started trying it immediately. Take the tripe, shake off the debris, spread it on the table, straighten out the layers of tripe leaves, and then wash them repeatedly with clean water until there is no black film and grassy smell.
Cut off the edge of the belly, tear off the oily skin at the bottom, use a large leaf and a small leaf as a connection, cut along the grain, then smooth out each continuous leaf, cut it into slices, and rinse it with cold water. Beef liver, beef loin
, scalper's back
Cut the willow meat into large thin slices. Cut the onions and green garlic sprouts into finger-length sections. Wash the fresh vegetables with water and tear them into long slices. Place the wok on medium heat, add butter and heat until it is 60% hot, then add in chop
Stir-fried chopped watercress until crispy, add
Add minced ginger, chili pepper, and Sichuan peppercorns and stir-fry until fragrant, add beef broth and bring to a boil, put it into a casserole, put it on a high fire, add cooking wine, tempeh fragments, and fermented glutinous rice juice, bring to a boil to release the flavor, and skim off the foam to become the hot pot marinade.
When eating, boil the hot pot marinade and serve. When serving, put the beef spinal cord into the hot pot first, and put other meat and vegetable lettuce slices into small plates respectively, and serve them with salt and butter at the same time. Eat as many meat and vegetable ingredients as you like.
Blanch it, and add an appropriate amount of refined salt and butter according to the flavor of the soup. When serving, prepare a plate of sesame oil for each eater for dipping.
"Jade Butterfly, Mandarin Duck Feather Pot"
Shake off the debris from the tripe, straighten the leaves, and wash away the grassy smell. Cut off the tripe slices, tear off the oily skin at the bottom. Cut into slices, rinse in cold water, cut beef tenderloin, beef liver and beef loin into slices. Slice green onions and garlic sprouts.
, fresh vegetables torn into strips.
Mandarin duck. Spicy and clear soup, made into Tai Chi, the soup is divided into yin and yang. Butter on medium heat, add seasonings when 60% is hot! Boil until the flavor is boiled, and skim it off. Ask the guests if they like it spicy or fresh. You can choose by yourself. It is difficult to adjust the taste.
, mandarin duck flavor selection.
Zhu took a bite of the spicy one on the tip of his tongue, and then another one with clear soup, and said happily: "When Fat Heart Restaurant opens the day after tomorrow, both sides will launch the Mandarin Duck Hotpot at the same time."
Two days later, Yuanyang Hot Pot was launched at Pang Xin Restaurant and Pang Xin Restaurant. This new type of hot pot had a novel way of eating and a reasonable price. It aroused everyone's popularity in Pantan, and business was booming for a while.
The roasted whole lamb and roasted suckling pig launched by Wangjia Restaurant are equally famous, but only rich people can order a lamb or a pig. Except for the winter solstice ancestor worship, which received many orders, there are not many people who order on weekdays.
Much. I really made fame but not real money.
Seeing the waves of customers pouring into the newly opened Fat Heart Restaurant, Dr. Yang thought, no, from now on he must be called Shopkeeper Yang Shixin. He felt happy and treated every guest
Yingqin spoke flatteringly.
"After eating the Jiangshan cuisine, the business is connected to the three rivers. Thank you shopkeeper Hu for visiting our wine shop again." Shopkeeper Yang greeted with a smile on his face: "Brother Jiang, this ship of goods has gone out, and another ship of money has come back. The store clerk
I have to hold a banquet to celebrate you."
He was friendly and greeted the guests. From a distance, Wang Zhuanglong stared at him with a pair of hateful eyes. This ungrateful guy didn't work so hard in my store before. But I didn't expect that he was the shopkeeper now. It turned out that
He is just a doctor of tea and wine, and his treatment and status are worlds apart.
At this moment, his younger brother Wang Baohu came over and said, "Brother, I have something important to do with you. Let's go back to the counter to discuss it."
Wang Zhuanglong raised his head and asked listlessly: "What's the matter?"
"The two chefs came up with a new trick. I thought about it for a while. This trick can help us win back the business of Fat Heart Restaurant." Wang Baohu said: "We can't win business from Fat Heart Restaurant. It's not because the food is bad, but because of the pigs."
The lamb was too big, so the two cooks tried roasting the chicken in the same way as lamb and pig. It was so delicious that several people could finish it after ordering one.”
When Wang Zhuanglong heard this, he hurriedly returned to the restaurant with his brothers. He saw Wu Bushi and Zhou Zhuojiu handling a molted chicken, adding salt, cooking wine, Sichuan pepper powder, sea pepper powder, and pepper.
Mix the five-spice powder evenly, apply two-thirds of the mixture on the chicken, and marinate for half an hour;
Tie the chicken to the grill with thin wire and light the firewood at the same time. After roasting on the grill for half an hour, start brushing oil, brushing oil once in total. After roasting for an hour, the skin of the chicken will be yellow, and the meat under the skin will be
Fresh and fragrant, sprinkle with green onions. The wood-fired grilled chicken is ready. Take it off the shelf and serve it, and you can enjoy it.
"Businessman·Xianju Roast Chicken"
Add Sichuan pepper salt cooking wine and pepper five-spice powder. Apply 20% of the chicken body and marinate for an hour. Put the iron wire into the grill and make the charcoal fire strong. Brush the chicken skin with oil four times until it becomes golden, and remove it from the shelf to reward guests.
This roast chicken is indeed a rare and delicious dish, with crispy skin, tender meat and fragrant aroma. You can feel its mellow taste and unique flavor in every bite, making people linger over it.