There are also names such as quick-formed kimchi, lazy kimchi, and simple kimchi in other places.

The names are different, but the methods are similar. They are all the same. They are soaked in the ingredients with salt and then added to special water. They can basically be eaten overnight, which is very convenient.

After a simple opening remark, Lin Xu boiled a pot of water on the stove, put pepper star anise and a few bay leaves in it, and simply boiled a pepper water.

Making quick kimchi with pepper water can make the kimchi more flavorful.

The pepper water doesn't need to be boiled for too long, and it can be turned off and cool in about five minutes.

This kind of kimchi must be completely cooled before it can be used, otherwise the kimchi will become soft and lose its crispy texture.

After the peppercorns were boiled, Lin Xu began to process the ingredients.

All the radish is cut into strips of uniform thickness, about 1.5 to 2 cm square and five to six cm long. This is not only convenient for marinating, but also more suitable for placing.

Cut the celery into sections, tear the cabbage into pieces first, then fold it up and cut it into slices.

After cutting all the ingredients, put them in a basin, sprinkle half a fried spoon of salt in it. After sprinkling, start stirring in the basin with your hands to make the salt stick evenly to the surface of the ingredients.

The water-killing effect of salt is very obvious. As soon as you start to stir, water begins to seep out at the bottom of the pot.

After stirring evenly, set aside to start killing water.

Taking advantage of this time, start preparing the ingredients you need to make kimchi.

Cut a bowl of millet spicy with dry water vertically opposite the sides, slice the ginger, cut the garlic in half, and cut the coriander into small pieces.

"These ingredients are not necessary. Even if you don't add them, you can make sweet and sour, crispy kimchi. But if you add them, the flavor of kimchi will be better. So I hope you don't be lazy when making them. After all, no one wants to eat imperfect kimchi, right?"

When Lin Xu was busy, he explained to the camera the necessity of putting ingredients.

After preparing these ingredients, it will take a while for the water-killing of the ingredients to waver, then wave to the photographer, pause the shooting, and then continue shooting after the water-killing is over.

Washing hands, he walked out of the kitchen and saw Geng Lele sitting in the booth and rubbing his stomach, looking like he was overeating.

In front of her was an empty bowl and an empty plate.

Apart from a few peppercorns and dried chili peppers, there was not even a single soup on the plate, making it impossible to guess what dish it was.

"It's just a cabbage, is it going to be like this?"

When Lin Xu spoke, Dou Wenjing finally finished the phone call.

She held the steamed bun and stepped on her high heels and walked towards the booth. While she was walking, Geng Lele spoke:

"I was very happy after Sister Dou asked me to eat it, but Sister Yun came to grab it with me, almost making me not enough... Sister Doudou, please see how clean I eat, it's not wasted at all."

Dou Wenjing:??????????

"I mean, let you leave some for me!"

Just a phone call, the steamed buns in my hand were left, and the cabbage I thought of was squeezing and someone ate them clean, and I couldn't even dip the soup...

What kind of tragic life is this?

Geng Lele: “!

”

So that's the case?

Fortunately I didn't understand!

Lin Xu looked at the two of them with laughter and cry:

"Or why I'll make another one, it's not a valuable thing. Are you two the ones that?"

One of them made a phone call for 10 or 20 minutes and still missed it, while the other even continued to stuff it into his stomach when he was over. Those who didn't know thought they had never eaten in their eight lives.

"What's delicious... who asked you to make the taste so good..."

Dou Wenjing muttered, broke the half steamed bun in her hand and then opened the can containing chili oil on the table, and used the small spoon in the can to dig some chili oil into the crack of the steamed bun.

It's about the same time to squeeze the steamed buns and take a bite.

Yes, it smells good!

Although she didn't get the torn cabbage, she couldn't send the steamed buns back to the kitchen. She chewed the steamed buns and looked at Lin Xu and asked:

“Kimchi is ready?”

"No, I have to kill the water."

"Then I'll just report to you. Brother Qiang's company is going to hold a Mid-Autumn Festival group meal. Under his request, the company's boss is going to use the meals in our store as a group meal."

Mid-Autumn Festival group meal?

This is a good thing.

I like this group meal business. I don’t have much work, but I earn a lot.

Moreover, when ordering group meals, they are old customers, and they have dealt with them, so it is easier to handle business.

Dou Wenjing bit the steamed bun and continued:

"But we don't have a special banquet hall, and their company is relatively cramped and cannot let the employees gather together for dinner, so things are stuck here."

No venue?

It is really not easy to find a relatively larger venue in Yanjing.

Lin Xu asked:

"Then how are you going to solve it?"

"I want to rent the tutoring class upstairs next to the building, simply decorate it into a banquet hall, and then create a small stage. The rent is not high anyway. Even if we are alone in hosting group meal customers, we will make a profit."

Lin Xu didn't understand these, but the tutoring classes on both sides of Yingchun Street were indeed empty, and the landlords are basically renting out for fractures now.

It would be quite appropriate to rent it out and set up a banquet hall to receive group meal customers.

He said to Dou Wenjing:

"You look at Sister Jing, I believe your vision."

Anyway, there is funds in the account now, and there is indeed a lack of a venue in the store that can place more than ten tables at the same time.

Why not take this opportunity to do it well.

Hearing Lin Xu's words, Dou Wenjing stuffed the remaining steamed buns in her mouth:

"Then I will contact Zheng Xiaoguang to start the decoration. If you only do the most basic decoration, you can put it into use in a few days without delaying the Mid-Autumn Festival group meal."

After saying that, she stepped down the stairs in high heels.

Back in the kitchen, the vegetables in the basin were almost dead, and a lot of water had appeared at the bottom of the basin.

Although you need to kill water when making kimchi, you can't go through it, otherwise the taste of vegetables will be unpleasant and soft.

Use a colander to remove the ingredients in the basin, then add half a basin to cool and boil, and pour the water-killed vegetables in and wash them twice.

At this moment, the ingredients have a high salt content, so you have to clean it before entering the jar, otherwise the kimchi made will become pickles.

Starting from the cleaning step, the jar of pickled kimchi and the ingredients and seasonings that are placed in the jar cannot touch raw water and grease, so as not to rot or deteriorate.

Put the vegetables washed with cool white boiled rice into the glass jar, and then add the prepared millet, spicy ginger, garlic and other ingredients.

Finally, pour in a tablespoon of white vinegar and three tablespoons of big red Zhejiang vinegar.

The purpose of enlarging the red Zhejiang vinegar is to increase the beauty, so that the pickled kimchi will have a light rouge color, which is more beautiful than the color of using white vinegar.

Then add table salt and sugar twice as much as table salt.

Quick kimchi has a sweet and sour taste and a crispy taste, so the amount of sugar should be appropriately more.

After putting it in, open a pack of wild peppers and pour the wild peppers and the soup inside into the jar.

The soup of wild mountain pepper contains the fermented bacteria that kimchi likes. Putting it in can make the kimchi have an attractive flavor in a short period of time.

After putting it in, fill the jar with pepper water.

Then cover the lid, seal it with water and let it stand and marinate.

"Tomorrow morning, remember to come and take pictures of the opening scenes and the tasting shots, so that the whole video will be complete."

Lin Xu carried the jar in the corner and explained to the two photographers.

"Okay boss!"

"We'll come here early and won't delay recording."

After the two photographers left, Lin Xu returned to the kitchen and took a walk around. Everyone was busy with their own duties, and the whole kitchen was busy without any chaotic.

After seeing it, he was about to go downstairs to the braised product department, Che Zai suddenly came over and asked:

"Boss, you asked me to send the roasted bran I bought, but I think this thing looks exactly the same as oily gluten. Why is it called roasted bran?"

Exactly the same?

Lin Xu said with a smile:

"It's different, there's a clear difference between the two..."

———————
Chapter completed!