Chapter 190 Adjustment Menu
"Sure, the milk tea ordering app also has options like adding ice, less sugar, and adding pearls. It's the same thing, I can just go back and research and add them.
"Let me think about it. Why not just have the rice bowls have the same size as in the restaurant? That way, if takeout orders are divided but the restaurant doesn't, and offline customers complain, then we can just add a side dish and rice and ask for a large or small portion, right?" Lü Hongwen thought for a moment and looked up and asked.
"No need, just divide it into large and small portions. The store also sells them in large and small portions, which is more in line with the purpose of our Clean Plate Campaign." Zhao Xiaojing raised the corner of her mouth.
Lu Hongwen provided her with a better idea for achieving a clean plate. He could divide the food into large and small portions, and customers could add rice as needed according to their needs. This would probably increase the clean plate rate, and she would have hope of getting revenue reward experience points again.
"Okay, I agree. So now, are the portions we sell large or small?" Su Yuchen asked.
"It must be a medium portion! Because there are often girls who eat one portion for two people and ask me for a small bowl. There are also often uncles who eat one portion by themselves and then refill a full plate of rice and ask me to go to the kitchen to help him pour some soup. So it is considered a medium portion, because those with big appetites won't have enough to eat, and those with small appetites can't finish it!" Ouyang Yidan answered quickly.
"Actually, yours is considered an extra large portion in our restaurant." Yun Yongyuan was a man of few words. After asking Zhao Xiaojing for her evaluation of the dish, he ate in silence. He was the first to finish and said while burping.
"Well, now this is considered a large portion. For a small portion, I'll make it 1/3 smaller than it is now. I'll also adjust the price later.
Oh, by the way, let’s adjust the menu as well. Since Senior Brother Yun is here, it’s a good time to add a few more dishes.
Brother, please add your specialty dish."
Zhao Xiaojing was eager to try it. Actually, she had just finished her fire training and wanted to change up her menu by practicing some quick stir-fries over high heat.
"Okay, then how about I add some twice-cooked pork and stir-fried yam slices?"
"Okay." Zhao Xiaojing nodded.
Around two o'clock in the afternoon, Ouyang Yidan, Lu Hongwen and Yun Yongyuan went back to rest after cleaning up the shop.
Ouyang Yidan and Lu Hongwen live on campus, while Yun Yongyuan's home is in Jiangcheng, which is not far away.
Finally, there was no need to make sweet soup today. Su Yuchen went home at Zhao Xiaojing's persuasion, while Zhao Xiaojing stayed in the store alone. After thinking for a while, she changed the menu on the whiteboard and divided it into large and small portions and set prices.
The minced meat tofu, chopped eggs with green peppers and shredded pork with grandma's vegetables in the original menu were relatively poor sellers. Many customers felt that the prices were not low and at first glance there did not seem to be as much meat as in other dishes. Therefore, sales were average, so Zhao Xiaojing simply removed these three dishes.
In addition, there are stir-fried beef, the recently made stir-fried pork with chili peppers, Yun Yongyuan’s twice-cooked pork and stir-fried yam slices, as well as a dish of braised pork ribs that can be prepared in advance.
Finally, Zhao Xiaojing realized there weren't many vegetables left, so she added a rice bowl with stir-fried seasonal vegetables. She priced it quite affordably, at 10 yuan for a large portion and 8 yuan for a small one. She bought whatever vegetables were available that day, and if the customer didn't order any, she could eat the leftovers herself, ensuring a balanced diet.
After making all the changes and re-pricing the small portion of rice, Zhao Xiaojing began to work on the water chestnut soup dumplings that she had put on hold because she was too busy.
The water chestnuts and pig skin were bought three days ago. It seemed that the moisture on the surface had been lost and they had become a little dry.
But it doesn't matter. On the first day after buying it, Zhao Xiaojing had re-projected the kitchen and saved it using the scene saving function of the virtual space, so the ingredients in the virtual space are still very fresh.
Anyway, mid-November is the season when water chestnuts are off the market, but pig skin is always available. You can practice making it in the virtual space and then buy fresh ones.
Zhao Xiaojing went straight into the virtual space and started doing experiments.
First, make the jelly according to Sun Dehai’s method.
Zhao Xiaojing spread the purchased pork skins one by one on the chopping board, burned them with a blowtorch, and then scraped off the roots of the burnt pig hairs on the surface with a scraper. Then she put them into a pot with cold water, added white wine, and boiled them for five minutes before taking them out.
At this time, the pig skin is slightly curled, but the gelatin has not been cooked out and the essence has not been lost. After taking it out and washing it with cold water, you can see white fat on the surface.
Zhao Xiaojing held the skin with one hand, tilted the knife, and used slicing techniques to remove the white grease on the surface. The remaining grease that could not be removed was scraped off carefully until the skin became translucent.
This step removes 80% of the fat from the pig skin. Removing the fat ensures that the cooked pig skin jelly is clear and transparent, not greasy, but full of collagen.
After scraping off the grease, cut the translucent pork skin into strips as thick as chopsticks. Then put the pork skin strips into a basin, add alkaline flour and water, and rub them with your hands continuously for about three minutes, until the pork skin is no longer sticky, then start rinsing.
This step is still to remove grease. After rubbing with alkaline surface, the grease on the pig skin can be absorbed well.
After the first rinse, a lot of oil can be seen on the surface of the skin, and the water becomes turbid after adding water to the basin.
After rubbing it several times, Zhao Xiaojing continued to change the water. It was not until the third change that the water became clean and clear.
In fact, the steps from removing grease from the pig skin to grabbing and washing the pig skin can be completely replaced by the quick module, because all it requires is time and patience, and the only skill is knife skills.
But this is Zhao Xiaojing's first time making jelly, and she wants to be involved in it from beginning to end. Only by experiencing the production process herself and seeing the changes of the ingredients in her hands can she fully understand the ingredients.
After all, a good chef can use tools, but cannot rely entirely on them. Otherwise, if he is useless without tools, can he still be called a chef?
After soaking the pig skin strips in water and setting them aside, Zhao Xiaojing began to boil the water for the pig skin jelly.
The sauce does not require too complicated seasonings, just add large pieces of green onion, ginger, star anise, and bay leaves.
Add the spices to water and cook on low heat for ten minutes until the flavor of the spices is absorbed into the water. Then remove the spices and leave only the spice water.
Zhao Xiaojing took out the pork skin strips and put them into the pressure cooker, poured in the spice water in a ratio of 1:6, then covered the lid, turned on the pressure for 20 minutes, turned off the heat, and simmered for another half an hour before opening the lid.
Zhao Xiaojing thought about it and divided the cooked pork skin soup into two portions. For one portion, she took out the pig skin, wrapped it with plastic wrap and put it directly in the refrigerator to freeze.
The other portion was put into a blender and crushed with the soup and skin, then the impurities in the soup were filtered out using the quick module, and it was also wrapped in plastic wrap and frozen in the refrigerator.
This was mentioned when Sun Dehai was called to inquire that day. Sun Dehai had never made soup dumplings, but when he made skin jelly himself, he froze the skin and soup together in the refrigerator, and ate it with the chewy skin jelly.
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