Roast duck sauce supplier discusses cooperation
The girl standing next to the adjutant is named Jiang Siwei, and she is 15 years old.
Jiang Siwei came to visit her brother, Jiang Sili.
Jiang Sili is the S-class general who oversees the top sentries of the hospital, and his experience is quite "legendary".
Born into a wealthy family of commoners who went into business, none of his ancestors had awakened a spiritual body, yet he became the first.
After awakening the S-class ancient spiritual body Tengshe, he was admitted to the Empire's military academy. However, after graduation, he rebelled and joined the space pirates, traveling around the star system for hundreds of years. He then accidentally defeated the Zerg that were invading the border and was reinstated by the Empire.
He was promoted to general after helping the empire complete several foreign expeditions.
After the Tengshe uprising, he left the army and wandered aimlessly in the stars.
Until the establishment of Black Tower, General Aso was unable to suppress these Sentinels by himself, so at the request of an old friend, he came to Black Tower to settle down.
When Jiang Siwei was born, Jiang Sili had already been on Black Tower Star for decades.
As her parents grew older, the task of visiting her brother regularly fell to her.
Her parents weren't too worried about her safety. The Zerg were lurking on the borders of several star systems, and as her guide, they wouldn't harm her in the slightest, even if she encountered space pirates. Besides, she had a renowned older brother.
Among the sentinels on Black Tower Star, Jiang Sili had the best mental stability. He was naturally optimistic and open-minded, and rarely had moments of mental instability. However, since his ancient spiritual body lacked a method for self-regulation, it was only a matter of time before it collapsed.
Jiang Siwei, who was about to enter military academy, heard during her visit to Jiang Sili that a guide with special mental manipulation techniques had arrived at the base. She was very curious.
They happened to run into the adjutant who was delivering supplies to the hospital, so they asked the adjutant to bring him over.
Sangye scratched his head, somewhat helplessly handing each of them a cup of osmanthus roasted milk tea, letting them experience it for themselves.
Jiang Siwei only took one sip before his mind was filled with spiritual energy.
Baked milk has a richer and more mellow flavor than regular milk. After being heated and baked with dried osmanthus flowers and sugar, the special aroma of osmanthus has permeated the milk, spreading to every part of the body along with the heat of the milk, bringing warmth throughout the body.
Subtle spiritual energy was meandering through my body, like a small brush gently stroking my scalp, which felt incredibly comfortable.
"The Jiang family started by running small commodity supermarkets, and now they own the largest chain of shopping malls in the capital city," the adjutant whispered to Sangye.
The best-selling product was a tranquilizer, and it was showing signs of monopolizing the market in the capital planet.
When General Jiang Sili was still serving in the military, the Jiang family operated several cargo routes, specializing in transporting goods to different star systems and planets, accumulating considerable wealth.
The general later left the army, retaining his title but no longer holding a position of real power. No other high-ranking officials or new sentries or guides were born in the family.
To ensure their safety, they retained the operating rights to only one route, decisively returning all other routes to the Empire for redistribution. The remaining routes were protected by Jiang Sili's former subordinates.
The psychological comfort products also continuously expanded their sales channels through this shipping route.
After that, the Jiang family began investing in other industries, with both profits and losses.
But after Jiang Siwei's birth, everything will be different. The benefits a guide can bring to the family far surpass those of a sentinel of the same level.
Moreover, Jiang Sili is still alive, and his influence remains. Former colleagues or subordinates in the military will likely support Jiang Siwei, so her future is bright.
As he listened, Kuwano remarked that wherever there were people, there were bound to be conflicts of interest and undercurrents.
Kuwano's attention was entirely focused on "the largest chain shopping mall in the capital city".
They had used similar sales methods in the past. The Shifangwu restaurants in various places would make a large number of buns, steamed buns, snacks and other treats every day and sell them in snack shops or larger breakfast shops.
After deducting costs, the proceeds from the sale are split 70/30. Costs, apart from labor, are negligible.
This "consignment sales" model not only expanded the reputation and customer base of Shifangwu Restaurant, but also reduced the restaurant's own pressure to receive customers. At the same time, it also allowed people to benefit from the profits, enabling them to find other ways to make a living besides farming.
As soon as Sangye's thoughts began to stir, Jiang Siwei had already gulped down all the roasted milk and was looking at Sangye expectantly.
Sangye smiled slightly: "The roast duck is almost ready, would you like to have some with us?"
Jiang Siwei had never eaten roast duck before, but the aroma of roast duck was constantly lingering around his nose, making his mouth water.
The robot stayed by the roasting oven, turning the ducks to ensure they were heated evenly.
The oil from the roast duck skin dripped down onto the burning lychee wood, sizzling and igniting a small flame. The oil made the flame burn even more fiercely.
The aroma of oils mixed with the fruity scent of lychee wood constantly stimulates one's taste buds.
Sangye stood to one side of the roast duck oven door, gently pulled it open, and after the first burst of scalding heat subsided, the caramel-colored roast duck was revealed, its honey-moistened skin glossy and crispy.
She picked up the bowl of honey water next to her and used a small brush to apply another layer of film to the roast duck to make the skin crispier.
The brush gently scrapes across the duck skin, producing a series of crisp sounds. If you were to poke it lightly now, fine cracks would appear on the surface of the duck skin.
After brushing on the last layer of honey water, bake for another half hour before taking it out of the oven.
Once the roast duck is out of the oven, a cut is made in its belly, and a basin is placed underneath to catch the broth. The duck's belly is filled with steaming hot duck broth, which has been thoroughly soaked in oil, scallions, ginger, garlic, and apples before being roasted.
Using duck stomach broth to make the braising sauce for roast duck will make it more flavorful.
Yes, the roast duck made by Sangye is from the Nanjing cuisine, not the Beijing roast duck that was modified after it was introduced to Beijing. It doesn't have the skin sliced or pancakes; it's only served with a secret sauce.
Prepare a mixture of star anise, cinnamon, fennel seeds, licorice root, cloves, cardamom, and rose salt in the correct proportions, and then add a small amount of rock sugar and Sichuan peppercorns.
After crushing the rock sugar, stir-fry it in cold oil until it caramelizes. Add duck tripe broth to the pot and bring it to a boil. Then add the prepared seasonings and wait for it to boil again. Filter out the residue of the seasonings with fine cheesecloth, and the roast duck gravy is ready.
Sangye didn't add too much seasoning to prevent the spices from overpowering the original aroma of the duck tripe soup. "The original soup enhances the original flavor," meaning that just a little seasoning is enough to bring out the rich and mellow taste of the duck tripe soup.
The plump roast duck is placed on the table. The moment the knife pierces the skin, the fat splatters out with a "plop" as it cuts into the skin, filling the air with its aroma.
Beneath the crispy, caramel-colored skin lies a layer of fat about one centimeter thick, followed by three to four centimeters of duck meat. It perfectly embodies the phrase "plump and meaty duck."
Peking duck in Yanjing is best eaten with its skin sliced. After slicing the meat into curved pieces, it is served with a thin layer of dough, cucumber strips, garlic strips, and then coated with a layer of sweet bean sauce.
The remaining duck carcass is deep-fried, then sprinkled with pepper, salt, and cumin powder. If available, a moist sauce can also be brushed on. The remaining duck meat clings to the carcass, making it fragrant and delicious, with the carcass crunching softly.
Nanjing roast duck is not sliced, but cut into pieces.
The forefoot has thick, fatty, and oily skin, and the bone structure is prone to dislocation.
The hindquarters have thin skin, tender meat, and a good chew, but the leg bones tend to form small fragments that scatter among the meat.
Pour the sauce over the meat and let it soak in; even the thickest duck meat won't feel dry.
The roast duck sauce can also be used to mix with noodles. Blanch three or four handfuls of small green vegetables, take them out and spread them evenly on the noodles, mix with the fragrant roast duck sauce, sprinkle with chopped green onions, and it's ready to eat.
When the food was served, Sangye felt as if his place had turned into a small restaurant, and more and more people were coming to eat.
The ducks that were just pulled out of the cave were very fresh, and the cut meat still had a rainbow-like green hue on it.
Originally, Sangye was wondering how to bring it up with Jiang Siwei, but unexpectedly, after this seemingly young girl finished eating in silence, she took the initiative to ask about the shelf life of the food, whether it could be stored for a long time, and whether Sangye could produce it in large quantities.
Perhaps because emotional comfort also has a "shelf life," she is particularly knowledgeable about these things.
Born into a family of businessmen, she seemed to have been born with sophisticated instruments in her brain, and had already begun to calculate the profits that this product could bring upon its release.
Kuwano happened to be planning to collaborate with her, so he explained the details to her.
Foods like roast duck and fresh noodles are difficult to preserve, and noodles tend to clump together quickly after cooking.
Foods that are particularly difficult to make and require special kitchen utensils are not something that everyone can make; at the very least, they require a period of culinary training.
However, Sangye can provide some raw materials and semi-processed products, such as instant noodles, sauces, braised dishes, dried fruit, milk, etc.
If Jiang Siwei is willing, she can pack some of the ingredients and processed food and give them to Jiang Siwei to take back and sell in the mall.
At the same time, she also needed Jiang Siwei to test the shelf life of the ingredients and whether the capital planet had better preservation technology.
What Sangye didn't say was that if her food products actually sold well, she could find ways to mass-produce them, master the recipes and raw materials, find a processing plant to manufacture them, and then put them on the market. With a large volume of goods, the sales revenue would be very considerable.
Just like the model of past food processing plants that she saw online.
This processing model still exists in the interstellar world. For example, the mental comfort drugs monopolized by the Jiang family are produced in their own factory, which is why they can control costs to the greatest extent and achieve amazing profits.
Perhaps driven by his businessman nature, Jiang Siwei actually proposed to buy out Sangye's recipes, especially the instant noodles, sauces, and braised dishes.
Although Jiang Siwei had no prior experience with gourmet food, it didn't stop her from quickly grasping its similarities to medicine, psychological stimulants, and nutritional supplements. Without special ingredients, the formula was paramount.
Actually, this is a good thing for Sangye, because it means that the Jiang family must have the ability to mass-produce.
Sangye shook his head and smiled, saying, "These recipes aren't exactly secrets. The StarNet and the National Library still have written records of them from the past, so they're not worth much. But only I have the materials. Even if you get the recipes, it won't help you."
Jiang Siwei frowned, not quite understanding. In her understanding, how could there be such a precious material that only a B-rank guide like Sang Ye, who had no family background, could possess?
Sangye smiled slightly. She had no intention of explaining, nor did she plan to reveal her cave and storage ring.
"Today I will make 100 servings of instant noodles and sauce for Ms. Jiang to take home. Consider this a free gift from me. Ms. Jiang can try selling them and see how they sell and how the price goes. If they sell well, then we can talk about other things."
A note from the author:
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