"Yes, Mr. Lin has a lot of fans and a strong sense of community. When people go out to find Mr. Lin during live streams, he gets a lot of attention and receives many gifts."
These days, Ma Ming has been focusing on learning how to become a live streamer, and he has also learned a lot about making money and attracting traffic.
Regardless of anything else, when it comes to live streaming, you should definitely stream what your fans want to watch; that's the fastest way to make money.
This is much more money than he earned working after graduation.
When traffic is high, tips can reach tens of thousands of yuan in one night, and that's considered low.
He was incredibly enthusiastic about his work as long as he could make money.
When his parents saw the money he earned, they stopped talking.
The money they earned in one night was more than the combined monthly income of the two of them. Their life experience as parents was no longer applicable to their child.
They naturally spoke less.
With less supervision, Ma Ming felt more relaxed at home, and the family relationship naturally improved.
"You seemed to have found Koucheng during your last live stream but didn't go there, right? Do you want to go and take a look this time?"
Ma Ming thought it made sense.
Many of the diners knew that Boss Lin had previously set up a stall in Koucheng, but they didn't know the specifics.
If they go to Koucheng to find someone via live stream, it should generate a lot of buzz.
"Okay, then I'll buy a high-speed rail ticket to Koucheng today. I'll probably stay for two or three days. If I don't find it, I'll come back."
After a moment's thought, Ma Ming arranged the itinerary.
Neither Mr. nor Mrs. Ma had any objections.
The family enjoyed a delicious lunch together.
Ma's parents went to work, and Ma Ming packed his bags. He first posted a preview of his trip to Koucheng to find Boss Lin, and then booked tickets and a hotel.
Koucheng is close to Jiangdong, so there's not much to pack; just bring a couple of changes of clothes.
......
Lin Zhou single-handedly handled everything from buying the ducks to processing them, gutting them, and inflating them.
After a short rest, we boiled a large iron pot of water in the yard and started scalding the skin of the dead duck.
The dead ducks hanging on the iron pole were taken down one by one and picked up by hand. They were then scooped up and boiled with hot water.
When duck skin is scalded with boiling water, its pores shrink, making the skin firm and delicate.
Then apply a skin conditioner.
The preparation of the glaze is simple; it's just water and maltose mixed in a certain ratio.
Lin Zhou's skin glaze recipe also includes appropriate amounts of white vinegar and white wine to enhance the aroma and flavor.
The characteristics of baijiu (Chinese white liquor) are that it is volatile and flammable. Adding it to the rind helps the skin of the duck to dry and makes it easier to color. Adding a little bit is very good.
Adding white vinegar can effectively remove the gamey smell from duck.
This perfect glaze should be poured over the duck skin, ensuring even coloring for a beautifully crispy finish after roasting.
Fortunately, the outdoor sunshine temperature was sufficient.
After the ducks were watered, they were hung directly on an iron pole and left to air dry in the yard.
I feel like I'm a little overwhelmed by the workload.
Lin Zhou called Huang Zhenghao and asked the employee who had previously assisted him and was skilled in cooking to come and help.
When Da Dong received the summons from his boss, he jumped for joy.
He knew he had done a superb job of being a sycophant, and the boss would definitely remember him.
When the other employees heard that the boss had specifically asked Da Dong to help, their eyes were filled with envy.
"Damn it, I'm going to take the chef's exam too, and work as the boss's assistant. Then I can eat all the delicious food he makes! Da Dong is so lucky!"
"If I had known this would happen, I would have gotten a chef's certificate instead of all the other certificates I had, so I could have gotten on the boss's good side."
"By the way, who's going on the business trip with Mr. Huang? The boss needs someone to manage his newly purchased farm."
“I’m not going. The boss is in Koucheng this week, and I have to stay here to hold the line.”
"Where is the farm again?"
"The boss spends most of his time in Jiangdong and doesn't come to Koucheng often, but now that he's bought a villa, he'll probably be staying there more often from now on."
"I don't know, boss, we don't live in the building. I miss the staff meals you make, sob sob."
Upon receiving the news, Da Dong rushed to Lin Zhou's villa without stopping.
My eyes lit up when I saw the rows of dark red roasted duck embryos in the yard.
Wow, roast duck!
Who wouldn't love this!
Before he even opened his mouth, his mouth was already watering.
"Boss, I'm here. Is there anything I can help you with?"
Da Dong slurped his words and looked at Lin Zhou.
“Look at these roast ducks in the yard. The glaze is here. After it dries, if there are any uneven colors, just brush some on to fix them. I’m going back inside to make the roast duck seasoning.”
The most famous types of roast duck can be divided into Peking duck and Nanjing duck.
Each has its own way of eating, and the tastes are also different.
Nanjing roast duck, chopped into pieces, is drizzled with a special red braising sauce, slightly sweet and sour, with a perfect balance of savory and salty.
Peking duck, sliced, is served with spring pancakes, cucumber shreds, scallions, sweet bean sauce, and other ingredients, then rolled up and eaten.
Of course, there are many more ways to eat it.
However, Lin Zhou couldn't prepare too many ingredients by himself, so he just prepared them according to these two categories.
Following the system's task requirements, he didn't prepare anything and simply sold roasted ducks one by one, which was the most convenient and time-saving method.
But if you want to eat well, you'll have to put in some extra effort.
Otherwise, it would be a waste of all the hard work I put into preparing for those few hours.
The process of making roast duck is the most time-consuming food he has ever made since he started his stall.
Lin Zhou was busy kneading the dough while keeping an eye on the red braising liquid simmering in the pot.
The task of slicing scallions and cucumbers was left to Da Dong.
Once all the preparations are complete, the most important step remains.
Roast duck, roast duck, of course it has to be roasted!
The tricycles this week have been thoroughly modified by the system.
Above the counter is a work surface for placing items and hanging freshly roasted ducks.
The lower part of the carriage is like a giant oven.
There was a place to store firewood for fuel, and another place to hang roast ducks. One oven could hold twenty roast ducks, which was very large.
Lin Zhouyuan called this oven "black technology".
It looks very useful.
His desire to immediately roast a batch of ducks was very strong.
With time running out, Lin Zhou lit the fruitwood he had bought and put it in the oven to start a fire, then began hanging the roast ducks in the oven.
This specially made roast duck tricycle left Da Dong completely bewildered.
This must be expensive, right?
It looks expensive!
Da Dong estimated that this oven would cost at least tens of thousands of yuan, and with the addition of the parts that were modified from the tricycle, the tricycle itself would cost at least one or two hundred thousand yuan.
Rich people have hobbies, so even setting up a roadside stall isn't cheap!
Da Dong felt a pang in his heart as he watched.
I'm tired of saying the word "envy".
There are so many rich people in the world, what difference does one more make?
"I put all the rest of the roast ducks into a cooler box and then I had to go out to set up my stall."
"ah?"
Da Dong was still staring blankly at the tricycle and didn't react for a moment when he heard this.
So he set up his stall while roasting duck?
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