Chapter 125
So, in the evening, everyone at the table looked at each other in bewilderment at a big clay pot and a table full of raw ingredients.
A small stove was placed on the table, and the porridge in the clay pot had already started to boil.
Ye Jiayin swallowed and said, "Miaomiao, is this porridge hot pot? Do you just put the food in and cook it like today?"
"Yeah, it's just like our hot pot, except that the soup is replaced with porridge. I added some fragrant rice to the porridge and added more water. It was cooked until it was milky white and translucent, with the rice grains blooming.
First, blanch the ingredients, then drink the porridge. The porridge absorbs the essence of all the ingredients and it is simply a heavenly delicacy!"
Su Yu couldn't wait to say, "Miao! Let's start quickly, my mouth is watering."
There are not so many dishes suitable for hot pot on the market now, and Su Miao has tried his best to choose.
Meat dishes include pork belly and fish fillets, which are relatively easy to obtain. There are also pure fish balls. The way of selling fish balls is relatively primitive, with a large bowl full of beaten fish paste.
The boss will use a spoon to put the amount you want into a small plastic bag and weigh it. After you buy it, you can manually make the meatballs yourself.
Grab a ball in your hand, squeeze it into a small ball with your thumb and index finger, and scrape it with a spoon to make a fish ball.
It is a bit troublesome, but the advantage is that the freshly caught fish is real and fresh, and it is very delicious without any excessive seasoning.
What is more special is the several plates of thin slices of fatty beef. The supply of beef and mutton is not much now. The high price is one thing, but mainly you have to go early to choose the part you like.
Usually I buy beef brisket to make beef brisket pot, or buy beef tenderloin to stir-fry with green peppers or bitter melon. Today may be a little special, there are not many people buying beef, and I still bought her some fatty beef so late.
Beef is rich in fat, with a special butter aroma and a hint of milk flavor. Many people like to eat it roasted or fried. Today Su Miao is going to use it for hot pot.
After Su Miao demonstrated how to eat, everyone at the table fell into deep immersion in eating. The usually bustling table was unusually quiet today.
Everyone is focused on the steaming hot pot and the small dipping sauce that adds the finishing touch.
When eating, put the freshwater fish, meat dishes and then vegetables into the pot in the order of order.
The thick juice can lock in the freshness of the fish fillets and fish balls. The addition of meat dishes further increases the oiliness of the porridge base. The last vegetarian dish absorbs the freshness and oil of the previous ingredients. It is really like eating grass and it is as delicious as eating meat.
When the ingredients were almost finished, everyone was already 90% full, and Su Miao poured the remaining pork offal into the pot.
"Aunt Ye, Sister Jiayin, do you like eating wolfberry leaves? Wolfberry leaves with pork offal are delicious and can reduce internal heat, but I'm afraid you won't be used to it."
"It doesn't matter, we can eat it, we can eat anything."
So sprinkle a handful of wolfberry leaves into the porridge and stir for two seconds, and you're done.
Everyone was served a bowl of porridge. They took a sip and found the warm porridge sweet, soft and smooth like soup.
The porridge base, which has absorbed the essence of various delicacies, is now thick, snow-white, and fragrant.
The slightly bitter wolfberry leaves have a unique fragrance, which complements the already rich pork porridge very well.
Ye Han finished the porridge in his bowl and breathed a sigh of satisfaction. "This porridge hot pot is really inclusive. It can hold anything that flies in the sky, swims in the water, or runs on the ground. Just like Miaomiao said today, everything can be cooked. Why don't you consider making porridge hot pot directly?"
Su Miao shook his head: "We are currently taking the fast food route, focusing on convenient ordering and quick pickup. Our current prices are not high, and we need a satisfactory turnover rate to achieve a certain profit.
"Eating porridge hotpot is time-consuming, and the preparation is labor-intensive. A meal can take over an hour, which impacts the restaurant's already established fast-food system. Therefore, the more convenient option is to eat porridge."
Ye Han nodded: "I see. However, this porridge hotpot is delicious and novel. It is indeed a good idea. It would be a shame not to make it."
"I actually feel it's a bit of a shame, but as the saying goes, 'one should be able to put as much rice as one can into a bowl.' With our current size, we can't do more. We can only develop steadily step by step. When we reach a certain scale, we can open another store and pursue a different business direction."
After listening to Su Miao's business experience, Ye Han smiled and said, "You are really precocious. Sometimes I feel that you don't act like a twelve-year-old. You have to take care of both your studies and your business. You should not push yourself too hard. You should relax when you can."
"Yeah, I see. Thank you, Aunt Ye."
Su Yuanzheng felt a little sad when he heard Ye Han's words. Children from poor families grow up early, and children from single-parent families become sensible early. If her parents had not divorced, his Miaomiao would have been a carefree little girl who knew nothing about the world.
Starting from the second day of the tasting, diners who had failed the experiment began to ask about the launch date of the raw porridge.
Su Miao looked at the expected situation and nodded with satisfaction, and the plan could be put into practice.
First I went to the market to buy new equipment, three small stoves and twenty clay pots, twelve small ones and eight large ones.
The small size is suitable for 1 to 2 people, while the large size is suitable for 3 to 4 people, allowing customers to choose according to their needs.
Su Yuanzheng and Su Yu's work content is relatively central and they are unable to spare time, so the important task of cooking the porridge is handed over to Sister Yingzi. When someone orders porridge, she goes into the kitchen to cook it. If not, she remains on mobile duty.
Of course, she was only assigned the task of adding ingredients and cooking them for the second time. The pre-cooking of the porridge base and the marinating of the ingredients were all completed in advance by Su Yuanzheng and Su Yu.
The first three items to be introduced were the three that were sampled that day: pork offal porridge, fish fillet porridge, and minced meat and mustard greens porridge.
Pork offal is her family’s signature dish, and they use a lot of it every day, so she can get a good price for it.
Minced meat and mustard greens are also readily available. As for fish fillets, you can buy fish by parts in the market. You can buy just the head or just the body.
Su Miao and his father went to talk to a fixed partner, initially ordering 15 kilograms of fish bodies every day, and then increasing the amount as needed.
The fish seller looked at their order quantity and asked, "Are you a restaurant owner? How do you plan to cook the fish? If you have a specific order, I can help you cook it, but please remember that the net weight should not be taken out of the viscera when weighing it."
Su Miao replied, "Uncle, we want to make fish fillets, the kind used for hot pot."
"Oh! That's easy, look at me!"
The fish seller picked up a piece of fish body that had been headed and gutted, wiped off some water on the fish with a cloth, and with a few strokes of the knife, cut the meat on the fish into crystal thin slices.
Wow!
Su Miao and Su Yuanzheng were amazed, saying that professional matters should be left to professionals, and the film was produced so quickly!
Then they ordered this one, and after the boss filleted and packed the fish for them every day, he also put the remaining fish bones and tails in another bag, saying that these would also be first-rate for making soup and not to waste them.
Sure enough, the service in the southern vegetable market is really five-star!
Continue read on readnovelmtl.com
