Chapter 231 Fried Skewers are on the agenda
In this way, she would come up with the recipe, Lu Hongwen would manage it, and Xiaozhi would control the overall business model. Investment and profits would be distributed proportionally. She only needed to be a shareholder and share the profits. Wealth could be accumulated slowly, and she and Shuzi could become wealthy without any financial worries.
By then, she could concentrate on researching dishes in her own restaurant. She wouldn't need to serve too many customers every day, and would only make high-quality dishes that could test her cooking skills. Then, she would slowly light up her path to becoming a chef...
"Here, let me mention one more. I've been away a lot lately, so thank you all for your tolerance and support! I also want to especially thank the mirror. I just said it the other way around. Without you, I wouldn't be who I am today. Let's drink one together, just enough to keep to yourself, and everyone can drink to your heart's content!"
Zhao Xiaojing was thinking with her head down when Su Yuchen beside her raised his glass again.
A group of people picked up their cups and drank lively, then put braised pork intestines, tripe, mutton, air-dried intestines, various types of beef, frozen tofu, ring rolls, fried bean curd skin, cowhide dried tofu and the like into the pot. By the time everyone remembered to add some vegetables to balance the nutrition, they were already about 70% to 80% full.
Zhao Xiaojing observed and found that the fastest eaten part was the fatty part of the beef chest, followed by other parts of the beef, and then the four braised hot pot dishes.
It was Zhao Xiaojing's first time to eat beef brisket fat. When the boss recommended it to her, she didn't want it at first because it looked white and a bit greasy, full of fat.
But they were already quite familiar with the boss, who assured them that the food was delicious and that it arrived that same day. He said that it was originally going to be frozen and left for the Chaoshan boss. Zhao Xiaojing tried it out of curiosity and followed the boss's instructions. She froze it for a while, cut it into the thinnest slices, and cooked it for two or three minutes.
As a result, the fat on the beef chest looked even greasy after it was taken out of the pot, with the white fat in large particles that could not be concealed by the red oil.
Lu Hongwen was the only one at the table who had eaten it. The others were inspired by Lu Hongwen's excitement and their trust in Zhao Xiaojing's cooking skills, so they took a piece.
Unexpectedly, as soon as they tasted this piece, a group of people started to grab it, and this part of the meat was the first to be finished.
The beef brisket is not fat-laden, but rather crispy, with a light milky aroma. It's chewy and smooth, and the more you chew, the more fragrant it becomes, stimulating your taste buds. After finishing a piece, you can still taste the beef's rich aroma, giving you a very satisfying meat-eating experience. However, when you think about it, you can't think of any other meat that has a similar texture or taste.
The meal took nearly two hours. In the end, only two plates of meat were left, most of the soy products, mushrooms and vegetables were left, and a 20-jin bucket of rice wine was drunk.
The shop had already been cleaned. Zhao Xiaojing packed the leftovers and put them in the refrigerator. The others wiped the tables, picked up the plates, washed the dishes, and moved the tables. In less than ten minutes, the last chores were cleaned up, and everyone went home. Before leaving, Geng Mingyan carefully took three bags of garbage with her.
The next morning, Zhao Xiaojing handed the task of cooking and cleaning vegetables to Su Yuchen, and rode her bike to the farmers' market.
All the tools for frying skewers have been purchased, and several large steel basins for marinating meat have been bought. The shop next door has also been cleaned up and started to be used as a restaurant yesterday. It is time to put frying skewers on the agenda.
Although this is not the first time I have made fried skewers, I now have a shop and have been dealing with various meat and vegetable sellers for some time. Naturally, I can't just buy ingredients right away, but have to negotiate the price.
After talking to various order-taking bosses in the vegetable market, Zhao Xiaojing happily returned to the store with daily prepared vegetables and 100 kilograms of chicken breast.
"How did the negotiation go? What did you buy today?" Su Yuchen started unloading the goods in no time, and asked while carrying two sacks of food effortlessly.
Behind her, Zhao Xiaojing was equally relaxed, carrying dozens of kilograms of vegetables. Their long-term Tai Chi practice had given them both exceptional physical and mental strength. "It's all settled. The chicken breast I bought today is priced at 8.5 yuan per kilogram. I see it's good quality meat. If orders come in later, I can get a discount of 1 yuan."
We've already negotiated with the other companies, and the prices are negotiable. Just call ahead and let us know."
The chicken breasts in the market are divided into frozen and fresh ones. Zhao Xiaojing fried them on the same day and ordered the fresh ones directly.
But fresh goods are divided into several grades. Although they look similar, the quality of the meat is actually different. Zhao Xiaojing picked and chose a mid-range one with acceptable meat quality and price.
A piece of chicken breast weighs about 200-250 grams of meat, which is sliced in the middle but not broken. It is the big chicken fillet sold in fried chicken shops.
However, Zhao Xiaojing runs a restaurant that serves chicken with gravy. Considering that customers may not be able to finish a chicken chop after ordering one, she simply cuts one piece in half to make small chicken chop of about 100 grams.
The cost of frying a small chicken fillet is about 1.75 yuan. Adding oil, seasoning, and various losses, the cost of frying the chicken fillet is about 2.4 yuan. Zhao Xiaojing directly priced it at 6 yuan. It doesn't seem like much, and it's cheaper than the fried chicken shops outside, but it's still quite profitable.
"Good results! I'll tell Ouyang and the others later and promote it when taking orders." Su Yuchen said as he wrote in red pen at the end of the day shift: This week's special: fried chicken fillet for 6 yuan.
"We've already put up a sign, so there's no need for verbal promotion. It's a waste of time and efficiency. The aroma of fried chicken is the best promotion. Besides, we only bought 100 kilograms today." Zhao Xiaojing blinked.
100 kilograms of chicken breast can produce about 500 chicken fillets. Based on the current flow of people in the store and the number of orders for each new dish, as long as people notice it and start ordering, there will be no worries about sales.
And today is the first day, Zhao Xiaojing wants to give Geng Mingyan and Hou Guihua a buffer period to let them adapt to the rhythm.
Before nine o'clock, Zhao Xiaojing and Su Yuchen just started working, and Geng Mingyan and Hou Guihua arrived at the store early.
"Xiao Zhao, after they're marinated, you can watch us fry them a few times first, so we don't mess it up on the first day of selling." Geng Mingyan looked nervous, and Hou Guihua nodded nervously beside her.
Zhao Xiaojing handed over the frying business to them and gave them a commission. She was very happy, but she felt a little uneasy because she had handed it over to them completely and Zhao Xiaojing was not watching over them, fearing that something might go wrong.
"Don't worry, Sister Geng and Sister Hou, I will go with you after the pickling is done and watch you do it a few times.
The constant temperature fryer is automatically controlled. I set the timer, and you just put the chicken fillet in, press the button, and wait for it to rise before adding the seasoning. It's very simple, and you'll learn it in a few seconds. You won't make any mistakes."
While Zhao Xiaojing was preparing the seasoning for the fried chicken fillet, she turned her head and smiled to comfort the two of them.
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