Food starts with noodles

The taste of this duck is too bad, right?

Just as he was about to spit it out, he threw away the duck leg in his hand when Cao Kun, who had been sternly beside him, said, "If you dare to spit it out, I'll never end with you!"

It is unforgivable for Cao Kun, who likes to make lo mei, to have a duck leg removed by Jianguo arbitrarily from a good duck.

That is to say, for brother Xu Zhuo's sake, he couldn't turn his back on him.

If the group of senior brothers brought by Guan Junjie dared to do this, Cao Kun would have slapped him long ago.

Jianguo also felt embarrassed, dipped some ketchup on the duck leg, and ate all the meat from the duck leg with such force.

For a moment Xu Zhuo didn't know whether to call him stupid or praise him for his good teeth.

Making salted salted duck is actually a process of roasting the moisture and fat of the duck, and then dipping it into the stewed soup.

During this process, the duck meat has changed from plump to firm, the meat has changed from loose to firm, and the taste has changed from umami to stewed sauce.

But what Xu Zhuo has to do now is to boil a pot of stewed soup and marinate it.

There are many spices used in stewing soup, including benzoin, pepper, cloves, hay, amomum, black pepper, angelica, fragrant leaves, white cardamom, longan, grass fruit, ginkgo fruit, kaempferia, grass bandage, fennel, woody, sand Ginseng, star anise, cinnamon, galangal, white pepper, magnolia, tangerine peel, tangerine peel and other [-] aftertaste spices or Chinese herbal medicines.

Put these spices into the marinade bag according to the proportion, seal the mouth, and make a special marinade bag for sauced salted duck.

Then Xu Zhuo prepared half a pot of broth made from pork bones and old hens. Using the broth to make stewed soup is the secret to the deliciousness of the sauced salted duck.

However, the broth and spices alone are not enough, and the old oil boiled with the old soup must be added to increase the aroma of the salted duck, making the aroma of the salted duck even thicker and richer.

The cooking of old oil is actually quite simple. Xu Zhuo scooped out a small pot from the old soup of stewed sheep's feet, put some dried chilies in it, and then poured in about two or three catties of peanut oil, and boiled it on the stove Two 10 minutes.

Then filter it, it is the old oil for stewed soup.

There are many benefits to putting old oil.

The old oil can seal the heat in the stewed soup, so that the stewed soup can maintain a high temperature for a long time even if it is removed from the fire; it can also seal the taste of the stewed soup so that the taste does not leak out and can better penetrate into the duck in the meat.

In addition, putting old oil can re-immerse the fat into the duck meat, making the dry duck meat become oily.

In fact, not only sauced salted duck needs to be sealed with old oil, but almost all types of lo-mei have this step when making it.

Xu Zhuo poured the boiled old oil into the broth, put in the marinade bag and salt, and then put a small half basket of dried chili segments into the stewed soup, and then started to boil.

When the stewed soup was boiling, Xu Zhuo took a smaller stewed material bag, put two handfuls of red yeast rice in it, and put it into the stewed soup as well.

The purpose of putting red yeast rice is to color the sauced duck, so that the skin of the duck is rosy and maroon, which makes people want to eat it at first sight.

In addition, sugar must be added to the stewed soup, so that the duck meat will taste slightly sweeter, and it can also neutralize the spicy taste and the punch of spices, making all the flavors softer.

However, the sugar should not be added too early, you have to wait until the duck is put into the pot, and then put it in after the taste of the stewed soup has been soaked into the duck.

In this way, the duck meat will not taste sweet and greasy.

While Xu Zhuo was explaining to Cao Kun, he was waiting for the stewed soup to be ready.

In fact, there are many ways to make salted duck with sauce, and each family is different.

Xu Zhuo's method is relatively simple and easy to master.

After cooking for about an hour, the stewed soup was ready. Xu Zhuo put the ducks into the pot one by one, and then turned the heat to low so that the stewed soup in the pot would keep boiling.

This is the best time to make lo mei.

Because the stewed soup is sealed by the old oil, the taste and heat cannot be dissipated, and it will penetrate into the duck better.

After 10 minutes, Xu Zhuo turned off the fire, then poured half a bowl of white sugar into the pot, stirred it with a spoon, and then put the pot aside to simmer.

The duck has been dried in the oven just now, and the stewed soup is rich, so it doesn't need to be cooked for too long, 10 minutes is enough.

Then turn off the heat and simmer for another half an hour, so that the taste is completely immersed in the duck meat, and Hunan's unique salted duck can be out of the pan.

But even if they are out of the pot, these ducks cannot be eaten immediately, they have to be hung up to dry.

Xu Zhuo fished out the ducks one by one. Compared with the dry one before putting them into the pot, not only was the duck a little more oily, but the color also changed from golden yellow to deep red.

It looks a bit like Shandong air-dried chicken.

Very appetizing.

And the fragrant and spicy smell that comes out is even more mouth-watering.

Let the sauced duck dry first, apply a layer of sesame oil evenly on the surface with a brush, then hang it up and continue to air dry for a whole day, so that the sauced duck is really ready.

The reason why the sesame oil is applied is not only to add flavor to the duck, but more importantly, to seal the taste of the salted duck so that the taste of the duck will not disappear during the drying process.

The duck meat in sauce is delicious and delicate, which is a rare delicacy.

It is a perfect match with food or wine.

Duck in sauce also has therapeutic effects, which can "fill bone marrow, grow muscles, generate fluid and blood, and nourish the five internal organs". It can not only replenish fatigue, but also sterilize heat and facilitate urination.

Xu Zhuo asked Cao Kun to think through every step of making salted salted duck, and start making new ones after he figured it out.

But before launching a new one, you have to do a good job of publicity.

Just right, try Yuan Kang's depth...

Chapter 1001 Business Split

The next day, Xu Zhuo chopped up a dried salted duck into pieces, carried it upstairs, and walked into the office where the sales department was located.

"Yuan Kang, come and try my salted salted duck."

Yuan Kang, who was checking the sales records of the online store, raised his head upon hearing this, and glanced at the salted salted duck that Xu Zhuo was holding in surprise: "When did you learn it? It looks pretty good."

Xu Zhuo put down the plate and threw two pairs of disposable chopsticks on the table.

He sat opposite Yuan Kang, and then said: "Do you really think that I went to Changsha for tourism? I just stole my teacher."

Yuan Kang took a piece of salted salted duck between his hands and sniffed it, then took a bite, savoring the taste and texture of the sauced salted duck, and said after a long while: "It seems that you have succeeded in stealing a teacher, and this has almost reached the level of Xiangmanlou. It’s at the level of a chef... This duck tastes good, so let’s talk about it, as I have something to tell you.”

That being the case, Xu Zhuo was not polite, he looked at Yuan Kang and asked, "Tell me, if Sifang Restaurant sells this, what will be the effect?"

Yuan Kang recalled what he saw and heard in Sifang Restaurant these days, and said seriously: "It should be quite popular, but people in the Central Plains can't eat Hunan's spicy food, so if you want to sell well, you have to adjust the degree of spiciness. Come down."

Just this one sentence, it can be seen that Yuan Kang has not been lazy these days, he is really observing everything in Sifang Restaurant, otherwise he would not immediately think of the fact that people in the Central Plains cannot eat spicy food.

Xu Zhuo nodded, wrote it down, lowered the spiciness when making it later, and then asked a few people to try it, trying to conform to the eating habits of the Central Plains people.

He then asked: "What if it is sold in an online store?"

Yuan Kang was immediately delighted when he heard that: "Then you have to be prepared to be an enemy of the whole Hunan salted salted duck brand. People all over the country know that sauced salted duck is a special product in Hunan. It would be very difficult for you to make it so suddenly.

If it is salted duck in sauce, you have changed the spiciness, and even if the spiciness does not change, it will be on par with those big brands, and there is no special advantage.

But if you choose another name, someone will jump out and say that you copied the practice of salted duck. "

While eating the delicious salted salted duck, he analyzed several disadvantages of selling salted salted duck online.

After he finished speaking, Xu Zhuo raised his eyebrows: "Since your analysis is so thorough, you should have thought of a solution, right?"

Yuan Kang smiled, he really thought of a way.

The way is...

Borrow Yuan Desheng's name.

In terms of online fame, several Yuan Desheng are not as famous as Xu Zhuo, but in terms of status in the culinary circle, Yuan Desheng is naturally higher than Xu Zhuo.

A few days ago, Xu Zhuo had been helping Yuan Desheng promote Hunan cuisine and Xiangmanlou, which greatly improved Yuan Desheng's reputation. Many people knew that he was the master of Hunan cuisine.

So at this moment, it would be reasonable and reasonable for Yuan Desheng to promote this salted salted duck as a way of expressing his gratitude to Xu Zhuo for his help.

This can not only make Yuan Desheng's image taller, but also allow the salted salted duck to be launched justifiably.

And this interaction between the old and the young will also be cited as a good story in the culinary circle.

It can be described as killing multiple birds with one stone.

After hearing Yuan Kang's words, Xu Zhuo felt a little emotional.

You are really Yuan Desheng's grandson to make arrangements for your grandfather as soon as you leave the house.

However, after such an operation, Yuan Desheng's reputation should be greater, and it is estimated that it will not be long before he will become a banner for the promotion of Hunan cuisine, just like Guo Shuying's Anhui cuisine.

After Yuan Kang finished speaking, he made a small request: "Before our propaganda here, you must inform my grandfather first, lest he don't know about this and deny it."

Although he has 100 million yuan, Yuan Kang still dare not contact Yuan Desheng for fear of being scolded again.

Xu Zhuo fully agreed, and contacting Yuan Desheng was the right thing to do, after all, he wanted to borrow his old man's name.

After talking about the publicity plan, Xu Zhuo looked at Yuan Kang and asked, "Didn't you tell me something just now? What's the matter? Is it a bad place to live or what?"

Yuan Kang shook his head: "I don't care about food and housing, these can be overcome. What I want to say is, can our sales department move out of the restaurant as a whole?"

Xu Zhuo froze for a moment, not understanding what he meant.

Yuan Kang held a duck wing with his hand, and while gnawing on it, told Xu Zhuo the benefits of moving out.

With the booming business of the online store, the sales department has more and more people, and the small office here is completely overcrowded.

Moreover, Sifang Restaurant now has relevant departments such as operation planning, and each platform has people in charge of operations. In this case, everyone is crowded together to work, which is not only inefficient, but also affects each other.

In addition, customers in the store come and go, and people keep coming to the office to interfere with everyone's work.

"So, you mean move out to work?"

"Yes, to move out, it's best to move out all the people in the office area, so that people in the office area can freely arrange their commuting and commuting, which is beneficial to both parties."

That's true.

Because the people in the office area have different working hours from those in the store, the people in the store complained a lot.

They are all the same people. The busy people here have to do a lot of work, while the people in the office area only need to sit in the office and don't have to do any work.

Under such circumstances, the working hours of the people in the office area are still short, and they often leave work with their bags at [-]:[-] pm when the store is the busiest, which makes many people feel annoyed.

If the people in the office area move out as a whole, there will be no so many problems.

Of course, if they all move out, there will still be a few people left in the end.

For example, on the financial side, at least two accountants must be responsible for the running water and kitchen expenses in the store, and there must also be someone responsible for attendance and other matters in terms of personnel.

After deciding on this direction, Xu Zhuo began to look for a suitable place to work nearby.

Finally, an office building a few kilometers away was determined. According to the planning of all the departments in the office area, Xu Zhuo rented an entire half floor, and then contacted Chen Guifang to ask her to find someone to renovate.

After the renovation is complete, all online businesses will be moved out, including sales, operation and publicity departments, and most of the finance and human resources departments will also be moved out.

At night, when Xu Zhuo was lying on the bed and talking about this to Yu Keke, the girl sat up from the bed in shock.

"If they've all moved away, who is in charge of them? Do you command them remotely?"

Xu Zhuo smiled, raised his hand and pulled the girl gently, and laid the girl in his arms: "Don't you still have you? You will be the vice president of Sifang Restaurant in the future, and you will be responsible for all the business in the office area."

Yu Keke flapped her long eyelashes one by one: "What about you?"

"I'm in charge of the store. We are two swords, working hard to make money, and trying to move the restaurant to the capital as soon as possible..."

Just as he was talking, Yu Keke interrupted him: "Why did you move to the capital? Isn't it good to be in the provincial capital?"

Xu Zhuo: "..."

Damn it almost slipped my tongue.

Fortunately, the light was not turned on, so Yu Keke didn't notice the change in Xu Zhuo's expression.

After a little thought, he found a good reason for himself.

"My grandparents and your grandparents used to be in the capital. So many years have passed. Although they haven't mentioned it, they will definitely miss the life in the capital. As the younger generation, do you think you should help them realize this wish?"

"should."

"My grandfather's grandfather used to own a restaurant in the capital, and he was very famous. Later, because of the war, the family left the capital. Now that the country is peaceful and the people are safe, do you think I, as a younger generation, should realize the long-cherished wish of the elders?"

"should."

Yu Keke's two yeses made Xu Zhuo feel relieved.

Finally, I got rid of this girl, otherwise she would really ask the bottom line, and she really didn't know what to say.

But when he was about to change the topic and go to bed, Yu Keke asked another question.

"My grandparents and your grandparents are very rich. If they want to go to the capital, they can go anytime. Why should we join in the fun?"