Chapter 43
Su Guoer quickly cut a plate of braised meat and asked Li Si to bring it over. After Li Si handed the meat over, he turned back and said, "Boss, what should we do with this remaining braised meat soup? We can't just pour it all out, can we? I can smell the aroma of this soup and I know there are a lot of good things in it. It would be a shame to just pour it out."
Su Guoer didn't forget to answer him while washing the vegetables: "The braising soup will not be thrown away. All the braised meat shops know that the braising soup is divided into original soup and aged braising soup. Every time the original soup is boiled, a little aged braising soup will be added into it. This way, the braised meat will be more flavorful."
Or if there is a customized large pot, all the stewed soups can be put into a large pot, but that would require more manpower, and her store is not big, so she didn't do that.
Li Si nodded: "So that's how it is?" He suddenly realized, and seeing Su Guoer busying herself, he stepped forward and asked: "What are you doing, boss? How about I help you?"
Seeing him busying around, Su Guoer had some ideas: "I can have Fatty help me here. You go outside and watch those workers prepare the stove, or go to the winery to buy some wine that the customers like to drink. Come back and report to me. If the wine is good, I will go and talk to them."
She has prepared everything in her store, except for the wine, which has not been brought in yet.
Su Guoer can make wine herself, but the process is too complicated, and the yard is small and can't store much wine, so it would be better for her to buy wine from other wineries and sell it here, which can also add another skill.
But it can't bring in much profit. Her restaurant is too small, and the big wineries don't look down on it. They won't supply wine directly to her, but will only allocate some wine to her restaurant for consignment.
The wines in this winery are all clearly priced, so even if they are sold on consignment, they cannot be sold too expensively. The profit per bottle is only a dozen cents, which is not even as much as the profit she makes from cooking a dish.
Better than nothing!
Only after sending Li Si away could Su Guoer cook with peace of mind.
With Chunniang and Cui Niang watching over the shop in front, nothing will go wrong. Fattya is helping her in the back, so washing vegetables, watching over the pots and lighting the fire are all possible. The two of them are enough.
Li Si was standing outside alone and felt bored, so it would be better to send him away so that he wouldn't be a nuisance to her.
Her braised pork recipe is not to be passed on to others, and it would be inconvenient for her to do anything with Li Si here.
In order to prevent others from knowing, she even crushed the herbs and spices into crumbs, wrapped them in white cloth, and cooked them in a pot, to ensure that they could not tell what the seasonings were.
After all, this braised pork is the best dish in her shop. It sells well and the cost is not high. The profit now depends entirely on this braised pork.
It is inevitable that some people will be greedy.
Don't say that she is too cautious. Being alone outside, she dare not be careless.
There were three tables of individual guests who ordered a total of more than ten dishes. Liu Chunniang was serving them outside alone, so Madam Cui came down to the kitchen to help her.
This made Su Guoer feel that she was probably still short of two apprentices. She might as well recruit two more later, otherwise she would not be able to handle the kitchen alone.
Heat oil in a pan, put the thinly sliced pork slices in, stir-fry until the lard comes out, when the pork is cooked, take it out and pour water into the pan to cool it down, then add oil and sliced green peppers, garlic, leeks, etc. and stir-fry until a pungent aroma comes out, then pour the pork in.
Just stir-fry twice and add some salt and it is ready to serve.
This dish of stir-fried pork slices is ready.
She didn't give any fancy names to the home-cooked dishes ordered by the guests. These dishes can be made in any small restaurant. The rest depends mainly on the control of the heat and the taste of the seasoning.
Su Guoer added a few more side dishes, so the dish tasted good without much seasoning.
The next dish is fish fillet soup, which is served with sliced golden kohlrabi and sauerkraut. Put it in the pot and cook it. Put some bean sprouts and green vegetables on the bottom, and then pour the cooked fish fillet soup on it. An appetizer is ready.
The golden soup fish fillet was ready, and Su Guoer asked Madam Cui to bring it out. She kneaded some dough, made pancakes, and stuck them to the edge of the copper pot. Then a clay pot chicken dish was ready.
In addition, they also made a dish of cold seaweed, stir-fried lotus root and shredded gourd, and as for the braised meat, each table ordered a portion. Su Guoer cut a large plate full of it.
There are also three servings of sweet soup and fruit tea.
After the dishes were served one by one, Su Guoer was happy to see that the diners were enjoying the food and couldn't stop praising it. She thought that it was a sure thing, and the reputation of her snack bar had been established. If it continued to run normally like this, the income would be stable within a month.
There will only be more guests coming in the future, not fewer.
Because there is braised meat, those who like it will definitely come to eat it.
She can launch other dishes accordingly.
The three tables of customers over there were chatting and laughing, while Chunniang and Cui Niangzi were busy in the kitchen, and one was standing by the pillar, waiting for the diners to give her instructions.
No one knew where Li Si had gone and he hadn't come back yet. Su Guoer didn't care about him and just waited for him to come back before asking him.
There was no need to take so long to buy wine, right? Or maybe she should go buy it herself next time and give Li Si some new work.
Can't see him being too idle.
It was not dinner time and there were no other customers coming to the restaurant, so Su Guoer felt bored and picked up a pen and paper to plan her dishes in front of the counter.
There are three types of dishes. One of them is the signature dish, which is her main dish and others cannot learn to make. For example, the braised meat is made with the marinade she prepared herself.
The second specialty is pot stickers, which is a specialty dish she learned from somewhere else and is not created by herself. Of course, it is highly replicable. The main thing she sells is the taste. Whoever makes the best pot stickers will have more diners.
The third is home-cooked dishes, such as the popular dishes in Bianjing City such as fried bracken with three shreds, Dongpo pork, sticky bean buns, fennel wontons, noodles with whistle sauce, stir-fried lotus root, stir-fried lamb with green onions, etc. These are home-cooked dishes. Almost everyone in Bianjing can make them, and they taste pretty good.
You can also add money to order your own dishes.
This is Su Guoer’s own idea.
Diners can pay her to try to recreate the food they remember.
Of course, the taste may not be good, but it is thoughtful. If you want to eat Qianweilou's glutinous rice chicken or sweet and sour lotus root cubes, she can also replicate it. It just depends on how much money the other party gives.
If you give her a lot, she will try it and it will definitely taste good.
However, replicating the signature dishes of other restaurants is a bit unauthentic, but...
As a chef, being able to replicate other people's skills is a symbol of strength.
This was not a big deal in Bian Jing, and there was no suspicion of infringement. No one even cared. As long as you didn't say it was your signature dish, no one would bother you and would just turn a blind eye.
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