Chapter 50 Huibinlou (Update 1)
Because there is enough sauce color, the braised lion head is extremely bright in color, and the soup is full and rich. The round meatballs taste very meaty, and the crisp texture of the crispy yam and the rich and fragrant flavor, it can be said that the mouth is full of fragrance.
Moreover, braised lion head can be said to be a pure meat dish. After eating one, you will feel very satisfied and it will definitely make you feel addicted.
As for the last dish, which Su Yujin said was available in her own restaurant but not in other restaurants, after discussing with Zheng Mingyuan, they finally decided on fruit wood roast duck.
As for the reasons, Su Yujin thought there were three.
First, although ducks are relatively common in Qinghe County, eating duck meat is not very popular here. Also, duck meat is difficult to cook, and the meat is not as tender as chicken when stewed, and the soup is not as fresh and fragrant as chicken soup. Therefore, people are curious about the delicious duck.
Second, the roast duck has a crispy skin and tender inside. It tastes rich and not greasy, which suits the taste needs of local people. It is more acceptable than the salted duck and sour radish duck soup sold in other restaurants.
Thirdly, roast duck should be served slice by slice on a plate and wrapped with small pancakes such as shredded green onions. It is more troublesome to eat than ordinary dishes, and it also seems more ceremonial. It feels more refined and presentable than the sauced duck that can be eaten casually with chopsticks.
In short, Zheng Mingyuan also felt that what Su Yujin said made sense. He spent a few days using the branches of the apple tree to roast a truly crispy on the outside and tender on the inside, with a bright brown-red skin, and let Su Yujin taste it.
The duck slices are just the right amount, with the right amount of fat and lean, and the taste is rich, refreshing and long-lasting.
"It tastes very good." Su Yujin nodded repeatedly.
Even compared to the authentic capital roast duck she had eaten in the modern world, it was not much worse.
With such a taste, once the restaurant opens, it will surely be packed with guests.
Su Yujin felt that she didn't need to worry about the food at all.
You also don't have to worry about the daily management of the restaurant and the hiring and selling of waiters.
Li helped introduce two shopkeepers, one surnamed Wu and the other surnamed Guo. They were both about the same age, around 35 or 36 years old. They had worked for the Zhou family for many years and were very experienced shopkeepers.
Su Yujin asked around and found out that Wu Jiantong was quite fond of food, had great experience in detail management in business operations, and was more active and enthusiastic about this position than Manager Guo.
Finally, Su Yujin decided that Wu Jiantong would be the future manager of the restaurant. In addition to the monthly salary he was supposed to receive, he also gave Wu Jiantong half of the restaurant's shares, which would allow him to receive a certain amount of dividends.
Wu Jiantong was very happy about this and was very grateful to Su Yujin. He felt that he, as the boss, was quite capable and had been working very hard since the early stages of preparing for the restaurant.
As for the waiters, because of the tight money and long-term considerations, four waiters were hired, mainly to do purchasing and help in the kitchen. The rest of the waiters, accountants, etc. were found from outside and were very experienced people.
Everything is moving forward in an orderly manner.
Even the door plaques and colorful silks, the red lanterns hanging at the door, the arrangement and washing procedures of cups and plates, and other details were taken care of by Wu Jiantong, so Su Yujin didn't have to worry about anything at all.
It's like drinking tea, basking in the sun, and taking a walk every day. It couldn't be better.
The corners of Su Yujin's lips curved again and again, and she only called Ai Cao and Liu Mama to help her make sugar-roasted chestnuts and hawthorn balls to eat.
Before frying, cut the wild chestnuts into small pieces and put them into a pot of fine but evenly sized stones. Add honey and sugar, and stir-fry continuously so that the chestnuts are heated evenly. The fried chestnuts fill the yard with their fragrant aroma.
Hawthorn balls are also made by frying, but sugar is used directly. After frying until it becomes sticky, hawthorn is added and the hawthorn is evenly covered with icing sugar, forming a round snowball.
Sugar-roasted chestnuts are sweet and powdery, filling your mouth with fragrance. Hawthorn balls are sweet and sour, and are good for the spleen and appetite. If you are tired of eating chestnuts, eat a few hawthorn balls to relieve the greasiness.
My stomach feels empty after eating the hawthorn balls, so I eat half a plate of chestnuts to fill my stomach...
It’s a perfect match!
The twenty-second day of the winter month is an auspicious day with no taboos.
The restaurant opened on this day.
Wu Jiantong invited suona, gongs and drums, and lion dancers to perform, and there was a great party at the entrance of the restaurant. He scattered money for the opening, and amid the sound of crackling firecrackers, he unveiled the red silk covering the plaque hanging on the main entrance of the restaurant.
Three large golden characters immediately appeared in front of everyone - Huibin Building.
During the first three days after Huibinlou opened, dishes were 20% off, drinks were 10% off, and anyone who spent more than one or two taels of silver would receive an extra small portion of pickled grass carp.
Of course, the special dish Mapo Tofu is not included in the discount.
But the price of this dish is low enough, and the appearance and taste are both excellent. In addition, there are overall promotions, and the restaurant is a new one. The dazzling array of paintings on the sign at the door is really tempting.
What are the dishes like chopped pepper fish head, hugging carp, jade belt shrimp, fish-flavored eggplant cake, steamed chicken with rice flour, preserved vegetable braised pork, Dongpo pork, deep-fried bell pepper, preserved plum spareribs, jade duck tongue, assorted honeycomb tofu, glutinous rice chicken...
On the first day of the Huibin Building, the place was packed with guests and it was very lively.
On the second day, the Huibin Building was packed.
On the third day, Huibinlou's business was booming.
On the fourth day, Huibinlou made a fortune.
On the fifth day, Huibinlou's business continued to grow...
…
After half a month of bustle, Huibinlou's business is still booming, and it has even quickly surpassed other existing restaurants and ranked second.
Seeing that he could receive dozens of taels of silver every day, Su Yujin smiled more and more.
Based on this income and her share of the profits, the net profit she can get is about three or four hundred taels of silver a month. It will take about half a year for the restaurant to break even, and it will be pure profit after that.
The future is promising!
It is the 29th day of the twelfth lunar month. When the sky is overcast, the chilly northwest wind is like a knife, and snowflakes are flying all over the ground.
Su Ji is now managed by Shuang Ye and Qing Kui, and Huibin Building is managed by Wu Jiantong, so Su Yujin doesn't have to worry about any of them. She is afraid of the cold, so on a day like this, she stays in the house drinking tea and reading storybooks.
When he was really bored, he called Ai Cao and Mother Liu to cut some fresh mutton and make barbecue.
A small charcoal stove, an iron plate rack, put some marinated chicken wings on the edge and simmer slowly, rub some oil in the middle, add some garlic slices, put the thinly sliced mutton on it, it will be cooked when it changes color, and it is the most tender and delicious to eat it directly over the charcoal stove.
The author is still working hard on the writing. I will try my best to update three chapters today~ (End of this chapter)
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