Chapter 190 Seasoning Planting and Adjustment of Private Kitchen
As the vegetable base began to produce batches of crops, Li Youran also began to reduce the space for planting and harvesting local crops, and gradually handed over the work as planned.
At present, it seems that the handover process is relatively smooth.[..com]
A large number of crops in the space are no longer harvested, but are left to wait for their natural growth and flowering and fruiting.
In this way, many fields began to become idle. After consideration, he planned to plant some condiments with short growth cycles first.
Baozi Pu and Si Fang Restaurant have always used space vegetables, but the various condiments in the kitchen are still ordinary goods bought from the market. Li Youran thought that although the final taste of the food largely depends on the quality of the raw materials, the chef is cooking
The use of various condiments in the process cannot be ignored. Using space to grow condiments will definitely be much stronger than similar varieties in the real world, which can further enhance the taste and taste of food.
Of course, he doesn't have the ability to do anything comprehensive, that is, all the raw materials for food production are produced in space, and there is absolutely no need for that. In fact, in the production process of a food, one or two good main ingredients are enough.
It tastes very delicious, but the premise is that the other ingredients cannot be too inferior.
After some thought and screening, I decided to start with three common seasonings, namely chili, green onions and ginger.
Originally, he wanted to get more varieties, such as peppercorns, aniseeds, etc., but these are all tree fruits and the growth cycle is too long, so they are not worth getting.
So, Li Youran first sowed the pepper seeds bought from the farmer's market on the land in space, which were of the Chaotian pepper variety.
Chili pepper is one of the most important condiments. In the past, it was mainly eaten by people in the south. Now with the development, many areas in the north cannot do without it. Chili pepper is different from other seasonings. Fresh chili peppers can be used directly in cooking, while dried chili peppers can be used directly.
Used as a seasoning, it has many uses.
Then there are the seeds of scallions. Needless to say, scallions have a unique and rich aroma that makes most Chinese cooking indispensable.
Finally, there is ginger. Its use is similar to green onions. The planting method is simply to use sprouted ginger pieces and bury them in a shallow layer of soil. When this refers to land in space, there are some other troublesome procedures in reality.
It took about two hours to complete the planting, and all that was left was to wait.
However, the main purpose of growing these condiments is not to directly supply the kitchen. It is still necessary to cultivate the seeds like other vegetables, and after success, the seeds will be handed over to the vegetable base for planting.
In the future, the space land will mainly be reserved for seed fields. Then the other part will be considered for planting some flowers, plants and medicinal materials.
Of course, the latter two are more complicated. In addition to the ginseng planted in the early stage, he also needs further study and research to find the most suitable varieties.
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At Youran Farm Si Fang Restaurant, as the supply of special vegetables has increased, the backyard fish pond has increased the breeding density, and there is no delay, the time is now ripe to continue to expand business.
This morning, Li Youran summoned the two chefs Liu Senjiang and Chen Chuanzhong to the office for a meeting. The topics were two: first, expanding the business; second, dividing the banquet into different levels.
After discussion, the three people first decided to expand the Si Fang restaurant from two tables to four tables every day. As for whether to open two tables at noon and two tables in the evening or open four tables directly in the evening, this will be decided by the two chefs based on the actual situation and customer response.
Come and decide.
But even with the latter plan, it doesn't matter. Si Fang Restaurant has a total of four private rooms, and currently only half of them are used, leaving two empty. If the business is expanded, all four private rooms can be used. As for the name
, originally distinguished by numbers 1, 2, 3, and 4, it really has no style or characteristics.
Li Youran suggested using the four gentlemen of "Plum", "Orchid", "Bamboo" and "Chrysanthemum" for identification and then use the corresponding font size when addressing them. For example, a certain guest booked a private room with the font size of "Bamboo", which is both nice and elegant.
, and easy to manage.
Although this suggestion is not the first of its kind and has already been used in some high-end restaurants, it was still adopted by chefs Liu and Chen.
In addition, regarding the issue of food and wine banquet quality, we plan to further deepen it based on the results of the last meeting.
The original method of setting a table without ordering food is still maintained, but some modifications need to be made. It cannot be too rigid. In the past, many ideas could not be realized due to the limitations of raw materials. Now these problems have begun to be gradually solved, so the quality of the farm's si-room dishes must be further improved.
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Li Youran suggested that Youran Farm Restaurant should be a golden sign. In this case, it should establish some signature dishes, not only to make guests praise the fresh and delicious raw materials, but also to leave a deep impression on the unique cooking dishes.
impression. Of course the latter requires the joint efforts of two chefs.
Liu Senjiang also agreed that creating a golden signature of farm food was in line with his wish.
Since there are no problems with the quantity and variety of raw materials supplied, the style of dishes can also be easily solved. His idea is this. Each table should decide on the number of main dishes, the number of side dishes, soups, cold dishes, dried fruits, fruits, etc.
etc., as well as factors such as the combination of meat and vegetables, which can be determined in a standard form.
However, the specific dishes are flexibly controlled by the chef according to the season and supply conditions.
Then, Si Fang Restaurant creates several special signature dishes, ensuring that each banquet table includes one or two signature dishes.
In addition, some high-end fish have been added to the backyard fish pond. He and Chef Chen also went to the site to check. These edible fish are very good and can fully meet the usage requirements.
Regarding the issue of increasing the price of banquets by grade, which Li Youran had told them earlier, he also thought carefully about it.
This matter can be solved in this way, setting the banquet table of 10,000 tables as the standard banquet, with a level of C, and then above it are B and A, with an additional price of 2,000 and 5,000 yuan respectively on the base price.
When guests make a reservation, they can indicate what level of banquet they want.
The three levels of banquets are not necessarily distinguished by the dishes, but more by the materials. For example, the chrysanthemum fish and steamed fish in the standard banquet are carp and grass carp levels; in the second-level banquet, this dish is
The dish will use seabass, mandarin fish or other fish of the same grade; for a Class A banquet, the raw material of this dish will become anchovy or fish of the same grade.
Of course, as far as he knew, the logistics department had not yet obtained the materials needed for the Class A banquet, and they needed to continue working hard.
After Liu Senjiang's analysis and summary, the grade system of Si room dishes became clear and could meet the requirements of different types of guests. Li Youran nodded frequently after hearing this.
Next, Chen Chuanzhong also made some additions.
In this way, after the three people discussed together, the issue of banquet class classification in Si Fang Restaurant was finally finalized.