Next, Su Tingyun and Xu Fei went to purchase ingredients.

Lu Rong then went to the kitchen to select the tools he would need next.

at the same time.

It was right next to Lu Rong and his group, at stall number 87.

Xie Wei called eleven or twelve chefs from the Kyoto International Hotel, who were also his regular colleagues, to come and help.

The event did not mandate a specific number of people per booth; anyone who could work at their booth was welcome.

A stall is about 20 square meters, and it's just about enough for about ten people to stand in, although it's a bit crowded.

However, it can still function if coordinated properly.

These people are all elites from the Kyoto Grand Hotel, each a seasoned chef with many years of experience, and they are all experts in preparing gourmet food.

Looking at his enormous entourage, and then glancing at Lu Rong and his group beside him, especially that bunch of school leaders who seemed only interested in eating, he couldn't help but laugh.

"Hahaha, those old, weak, sick and disabled people think they can compete with me? I'm afraid they won't even be able to sell 200 yuan a day."

Having learned from last year's experience, Xie Wei has gained some insights into this food festival.

Last year, he sold spicy beef steak and cumin-roasted lamb.

Although business is very good, with daily sales exceeding one million.

However, he also discovered a problem with roasting lamb: it takes a long time.

Moreover, the profit margin isn't as high as that of steak, so he decided to only sell steak this year.

Of course, it's different from last year's version; it has already been upgraded based on last year's version.

This year, he's making black pepper and wine-flavored grilled steak.

Although beef costs 40 to 50 yuan per kilogram, a steak actually only weighs two or three ounces, and the cost is less than 20 yuan. This year, he decided to sell it for 129 yuan a piece, with a profit of more than five times.

Yes, he not only wants to win the championship, he also wants to make a lot of money.

The black pepper and wine-flavored grilled steak was something he started preparing for this year after winning the food festival last year.

After a full year of research and numerous repeated experiments, the flavor has been adjusted to the highest level.

Moreover, he had found an assistant to accompany him six months ago for this competition.

And he taught them how to make this dish.

The dozen or so people around him now each have a clear division of labor, and they have all reached a level of mastery in every step of the production process.

This year he has only one goal: to achieve sales of 10 million within seven days.

Break his record from last year.

Because the staff had already divided their tasks and were familiar with each other, they got busy as soon as they arrived at the stall.

They bought over a thousand kilograms of beef tenderloin and placed it on a large iron plate.

Then two tall chefs took meat tenderizers and pounded the meat vigorously.

It may seem rude, but it is actually quite meticulous.

Pounding the meat until it's tender but not crumbly is beneficial for creating the desired texture later on.

After being hammered, the meat is passed to the next person, who uses a sharp knife to quickly prick countless tiny holes in the surface of the meat and makes two horizontal and two vertical cuts.

This way, the meat won't shrink when it's grilled later.

Then it flows to the next person.

He marinated the meat with a variety of ingredients, including red wine, oyster sauce, and black pepper, while massaging the meat to help the flavors penetrate.

Xie Wei was responsible for the final step in the process.

bake.

After all the previous steps were completed, he took the prepared steak and put it into the oven.

Modern ovens are high-temperature ovens, which bake very quickly.

However, it also places higher demands on the chef.

When it comes to steak, whether the cooking time is a little too long or too short, it will greatly affect the taste.

Therefore, it must be carefully observed by a very experienced chef.

Make sure every steak is served at its most delicious moment.

Xie Wei is responsible for this job.

Meanwhile, Xie Wei also asked an advertising company to hang several banners on his stall.

It says: Last year's champion, superb taste, don't miss it.

He's smart; he knows how to leverage his reputation from last year to gain more advantages in this year's competition.

When the audience sees this, they will definitely be more willing to come to his show.

After all, they were last year's champions, so they should give it a try.

............

At the same time.

On Lu Rong's side, Su Tingyun and Xu Fei had already bought all the ingredients.

Looking at the mountain of chicken feet piled on the ground, Lu Rong took a deep breath.

"Let's get started, everyone, good luck!"

After this period of adjustment, Lu Rong, Su Tingyun, and Xu Fei have become very compatible.

Lu Rong decided to first explain the entire production process to them in detail, as well as the parts that required their cooperation.

At the same time, I tried to make some myself first.

On the one hand, it serves as a demonstration, and on the other hand, it allows everyone to try it.

Only when you are well-fed can you have the energy to work.

It's already past 10 o'clock, and the food festival is about to officially begin.

There are already many people waiting outside, and the security guards will let them in as soon as the time comes.

They would flock in and sample all kinds of delicious food.

Even from quite a distance, he could already hear the noise of the crowd in the distance.

To make crispy, spicy chicken feet, the first step is to blanch them.

Lu Rong poured a large basin of mineral water into the pot, and then put several kilograms of chicken feet in.

Add salt, cooking wine, scallions, and ginger to remove the fishy smell.

Then bring it to a boil over high heat.

At the same time, we began preparing the corresponding ingredients.

Lu Rong turned around, took the scallions, ginger, garlic, and chili peppers he had prepared beforehand, and put them all into a blender to grind them into large pieces.

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