Chapter 242 Let him be as arrogant as he wants, the bright moon shines on the river
"So extreme?" Su Yuchen originally wanted to comfort Zhao Xiaojing and tell her that she was overthinking it, but she didn't expect Dazhuang to be so sure.
"Yes. You can look through the comments on my previous videos. As long as there is a little bit of traffic, there will be people in the comment section criticizing it, or even cursing it. All kinds of stereotypes and doubts are flying around. The more traffic, the more harsh the criticism.
But what can I say?" Da Zhuang tilted his head and glanced at Zhao Xiaojing.
“I personally think it doesn’t matter, just adjust your mindset.
Whether it is the video or catering industry, the target customers are the general public, and it is always difficult to satisfy the general public.
If they have never eaten there and just avoid your restaurant because you are a young girl, then there is no benefit in having such extreme people come to your restaurant.
Even if you come, they still won't acknowledge your excellence. Instead, they will use stereotypes to think that you are just a gimmick as a chef, saying that the dish was not cooked by you, but by a male chef. If you cook in front of him, he will say that you must have added additives that should not be added, and used oil that should not be used, otherwise it would not be so delicious.
In short, no matter how you prove yourself, they would rather believe all kinds of absurd statements than acknowledge your excellence.
So there is no point in caring about them. Just give up on this part of customers. They can only disgust you but cannot hinder your development.
Let him be strong as he pleases, the breeze blows over the hills; let him be arrogant as he pleases, the bright moon shines over the river."
"You seem to be very open-minded. Does this count as screening customers?" Zhao Xiaojing smiled bitterly.
"Maybe it's a two-way choice? After all, there are only a small number of mean people, while people who are neutral and objective, and who have an inclusive mentality, will know that what is said in the video is not a lie after trying it once." Da Zhuang said slowly after taking a sip of water.
Zhao Xiaojing nodded. "Alright, let's put it this way."
"Then should we just send it out as it is now?" Su Yuchen asked.
Da Zhuang's expression changed again, and he shook his head like a rattle, "No, no, I still have to delete some of the clips where Zhao shows his face, leaving only the key and vague ones!"
"Huh? Didn't you just say it doesn't matter?" Su Yuchen was confused again.
"It doesn't matter, but try to weaken it as much as possible to prevent possible risks." Da Zhuang said seriously.
Zhao Xiaojing breathed a sigh of relief. "I think it's better to reduce it a bit, too."
The matter was finalized, and Yun Yongyuan and his colleagues gradually arrived for work. Zhao Xiaojing and Su Yuchen also stood up and prepared to go to the kitchen. Seeing Dazhuang directly re-making the video, Zhao Xiaojing politely invited him to stay for dinner. "If you're working too late, you don't have to order food. If you don't mind, you can have the staff meal with us. It will just be a little later."
Da Zhuang was just thinking about how to take advantage of the free meal and was about to refuse, but then the large and rich staff meals of Zhao Xiaojing and her colleagues and the tempting aroma during each photo shoot appeared in front of him, and he immediately swallowed the words that were about to come out of his mouth.
"Then I won't hesitate. I'll move the computer to the front desk when guests arrive."
The front desk seat is very spacious, more than enough for two people to sit. Moreover, Su Yuchen and Ouyang Yidan did not stay at the front desk all the time after scanning the code, collecting the money and printing the receipt. Instead, they ran back and forth to help.
"Okay." Zhao Xiaojing nodded, turned around and went into the kitchen.
On the kitchen counter, the fresh mutton bought in the morning had been soaked to remove the blood, rinsed twice by Yun Yongyuan, and placed in a clean vegetable bowl.
The mutton was bought specifically for Wen Jin's hot pot. Wen Jin's company had been taking 33 orders for two meals a day since its opening, but recently they called to change the delivery method.
Firstly, the company has become busier. Originally, two meals were provided because we had to work overtime at night, but recently the company has been making some big moves (Wen Jin was vague about it on the phone, and Zhao Xiaojing didn't understand it either). The work and rest schedule has become reversed, and the 33 people have been divided into several groups, and they don't eat at the same time.
Secondly, the weather is getting colder and colder. Even the hottest meals have already lost their temperature by the time they arrive at the office after half an hour of delivery. Although the company has a microwave, heating them up always leaves them with that dry, wilted taste that microwaves often have. If you don't heat them up, they always end up feeling cold in this weather.
So Wen Jin simply changed the way of ordering food. Some people who worked during the day could go to the store to eat at noon, and the bill would be recorded and settled once a month.
For some people who stayed up late at night and couldn't get up at noon, we simply added 10 yuan to their meal allowance and ordered hot pot for dinner. Then we asked Zhao Xiaojing to prepare the hot pot, shabu-shabu dishes, and disposable bowls and chopsticks. A group of people set up an electric hot pot in the tea room and cooked and ate at the same time. They only needed to take turns washing the pot and cleaning it every day.
Fortunately, these people are not picky about food and have no dietary restrictions, which gives Zhao Xiaojing plenty of room to play. She makes hot pots of various types and flavors in turn. Today it's light and tomorrow it's spicy. There are light mushroom soup pots, tomato pots, sauerkraut pots, and even sweet water chestnut pots, as well as spicy beef oil pots, spicy pots, spicy hot pots, sour and hot pots, and dry spicy pots. Zhao Xiaojing tried them all.
These were recently researched in the virtual space and I have practiced them countless times, but I have always been troubled by the lack of opportunity to put them into practice. Finally, someone gave me a pillow when I was sleepy.
As a result, not only is Zhao Xiaojing full of energy and feels a great sense of accomplishment every day, but Wenjin's employees are also so overwhelmed by the fragrance that staying up late and working overtime has become a welfare benefit.
Zhao Xiaojing chopped the green onion into large pieces with a few strokes, broke up the large pieces of ginger, then grabbed a few slices of white radish and put them into the pot with cold water along with the mutton.
After blanching, remove the mutton and wash it, discarding the remaining ingredients. After the hot pot, heat the oil in a pan and add the fat from the specially cut lamb chops to stir-fry until the mutton fat is released. Then remove the browned mutton fat residue that has shrunk dozens of times.
Add ginger slices and stir-fry for a while, then add mutton and stir-fry until a slight layer of fat on the surface turns golden brown. Then add garlic, scallion segments, star anise, cinnamon, angelica, bay leaves, dried chilies and other seasonings and one-sixth of the hot pot base and stir-fry evenly.
Although hot pot base is considered a lazy method, Zhao Xiaojing has also studied it in the virtual space. In fact, whether it is homemade hot pot base or directly adjusting the flavor of mutton hot pot base, it can be made in the same way.
But whether it is homemade hot pot base, or directly preparing mutton base, the effect is not much different from using ready-made hot pot base and then adding or reducing seasonings yourself. The subtle differences after heavy oil and spicy taste are not easy to taste, and it is too time-consuming and labor-intensive to make it yourself, so just use ready-made ones.
The mutton in the pot, mixed with the aroma of various seasonings, began to fry under medium heat. Zhao Xiaojing saw that the time was almost right, so she covered the ingredients with a pot of boiling water, switched to a pressure cooker, and started stewing for half an hour.
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