Morning.
After breakfast, Lin Xu went to the store and started working.
Around ten o’clock, he and Shen Jiayue, who had never seen the industrial thod of making Autumn Pear Paste, drove to Logistics Street with Luo Han Guo, licorice, dried lily, red dates, loquat leaves, Chuan Bei, honey, and other ingredients delivered by Lao Huang in the morning.
Upon arrival, he saw stacks of empty cartons inside.
All three thousand pounds of snow pears had been taken out of the boxes, so soaked in the sink, and others were in the washing machine.
In the ingredient bin next to the machine, there were snow pears that had been cleaned and pitted.
"Boss, how should these pears be processed? Just tell us the steps, and we’ll handle the equipnt. You don’t need to do it yourself."
A fully dedicated leader really eases the workload.
Lin Xu replied:
"Blend them in the soy milk maker, then pour them into the steam-jacketed kettle to simr.
"Alright, we’ll start preparing right away."
Wang Ziqiang agreed and got busy while Lin Xu washed all the herbs needed, cracked open the Luo Han Guo, removed pits from the red dates, and cut up the licorice and other herbs.
Three thousand pounds of snow pears is a lot.
Even using a large-capacity comrcial soy milk maker, it took about ten rounds to complete.
Once there was enough for one batch, Lin Xu added proportionate amounts of herbs and honey to the steam-jacketed kettle and began simring.
During the simring, it was about ti for lunch.
Wang Ziqiang was about to have soone prepare lunch when Che Zai drove up with the grocery car and delivered lunch.
Braised chicken, soybeans stewed with pork knuckles, stir-fried cabbage leaves with shrimp skin, minced at with tofu, hand-made fish ball soup, and rice.
The standard four dishes and one soup.
Lin Xu said to the employees:
"No need to cook lunch today. Lin Ji has prepared employee als. If you don’t have ti to eat in the morning, the store can deliver it; just give a heads-up."
He then instructed Wang Ziqiang:
"Hire more people. Missing als can’t continue."
Food was not lacking here.
For instance, soymilk, yam juice, and pumpkin juice were all available to drink.
There were also various fillings. You could make buns with so dough, put them in the steam cabinet, and soon have steaming buns ready.
But there weren’t enough staff, and when everyone was busy, they couldn’t manage to get food.
Often, they just threw so at, cabbage, tofu, and vermicelli together in a pot and used biscuits or stead buns bought from the street corner for a al.
This kind of al composition wasn’t very scientific, so Lin Xu decided to have more food prepared from the store for delivery.
They’re all their own employees, and he couldn’t favor one over the others.
Moreover, the profit margin at Ziqiang Shengjian was even higher than Lin Ji’s.
Without doing fast food, you wouldn’t know how high the profits could be. This was before even introducing high-profit items, which would increase the profit margins even more.
The dishes were served in basins, and the rice was brought along with the steaming tray.
Everyone grabbed bowls, chopsticks, and plates and began scooping rice and dishes for themselves.
Lin Xu and Shen Jiayue didn’t go back to eat either and grabbed two bowls of rice handed over by Che Zai, joining Wang Ziqiang and others at the table, devouring the food.
Today’s lunch was prepared by Guo Xinghai and Zhuang Yizhou, featuring rich Huaiyang and Cantonese styles. The dishes weren’t spicy but were fresh and flavorful enough.
Especially the hand-made fish ball soup and stir-fried cabbage leaves with shrimp skin—delicious couldn’t even begin to describe these dishes.
Cabbage leaves were naturally soft and tender and cooked easily. Adding them to the aromatic, crispy shrimp skin fried in hot oil and drizzling so shrimp oil just before taking them off the stove intensified their flavor.
One bite revealed the cabbage’s natural freshness combined with the rich umami of the shrimp skin and shrimp oil, offering an unmatched savory aroma.
As for the fish balls, they were made by boning fresh fish and scraping the flesh into a paste, repeatedly pounding it until springy fish balls ford.
These fish balls were accompanied by a rich broth, boiled from fish bones and enriched with a bit of lard, bringing out all the aroma, flavor, and texture.
A spoonful of the soup felt like a sea breeze in your face.
"Today’s al is truly delicious. I feel like I’m going to overeat again."
Shen Jiayue pouted, feeling that every ti she wanted to lose weight, Lin Ji’s culinary delights would co and sabotage her efforts, causing this figure-conscious girl to lose her toned figure.
Wang Ziqiang, while eating the cabbage, felt quite impressed:
"I never thought shrimp skin could be used like this. I used to think it could only be used in fillings or soups, but today I’ve learned sothing new."
Lin Xu laughed and said:
"Relatively speaking, shrimp skin is more suited for frying with Chrysanthemum. Ingredients like cabbage leaves, which are softer, are best cooked with shrimp sauce for a fuller umami flavor."
Che Zai, sitting next to him, seriously noted it down:
"Shrimp sauce? That’s great, I’ll try it next ti."
Though als were available at the store, after work, he, along with Xu Xinhua, Niu Chuan, Ma Zhiqiang, and others, would sotis whip up a couple of dishes to go with drinks before bed.
Since the boss ntioned shrimp sauce works better with cabbage leaves, they’ll buy a jar and give it a try next ti.
See how it tastes.
Lin Xu picked up a piece of chicken, noticed it was a wing, and placed it in Shen Jiayue’s bowl, while he took a Chicken Feet and slowly chewed on it.
The braised chicken was made authentically, without cutting corners using Soy Sauce, instead opting for caral coloring.
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