"I'm not as good as you think. I just feel that Shu Yun and I are already full. What if you two are not full and lose weight compared to us? As good sisters, we have to slowly gain weight together!"

As soon as it was sent out, Zeng Xiaoqi broke the defense:

"I didn't expect you to be such Wenjing, so insidious!"

"Then you don't have to come to eat [picture][picture][picture][picture]"

Dou Wenjing sent a bunch of photos of salted fish and eggplant stew, which made Zeng Xiaoqi greedy and swallowed back her harsh words about not going to the restaurant to eat:

"Sinister people have small breasts, I hope you do too!"

"Sorry, I'm 32D~"

Zeng Xiaoqi:??????

Mr. Chen has a 34D, and Shu Yun has the same 36C as sister Zhiling. I didn’t expect that even the sinister Dou, who usually doesn’t show off, also has a 32D.

So...

It’s me who is flat-chested?

Fortunately, the boss lady is not in this group, otherwise I would cry to death?

After Lin Xu finished working in the kitchen, he came outside and said to Dou Wenjing, who was arguing with Zeng Xiaoqi in the group:

"Sister Jing, why don't we go upstairs and have a chat?"

"Okay, I'll listen to you."

The two of them came upstairs along the stairs and found an unoccupied private room. After the waiter poured the tea, Lin Xu said with a smile:

"Sister Jing has been in the company for more than a month and has developed the company from scratch to this. She also opened a chain of fried pancakes. Thank you for your hard work."

After speaking, he picked up the tea and toasted Dou Wenjing.

Dou Wenjing pushed up the rimless glasses on her nose, feeling very happy.

Being recognized by the boss showed that more than a month of hard work was not in vain, she said with a smile:

"You gave me the space to perform. If I had to restrain myself, I would definitely not be able to do it well."

Only by completely delegating power to Lin Xu can he flex his muscles. Without his full trust, he would not be able to reach this point.

After the two exchanged business blows, Lin Xu expressed his thoughts:

"I don't know what agreement you have with my father-in-law. Let's start with the fact that your ability is obvious to all and your grades are improving steadily, so I plan to increase your annual salary to 600,000, plus bonuses and dividends at the end of the year.

,Sister Jing, are you satisfied?"

If you want your horse to run, you have to feed it more grass.

This number seems to be a lot, but it is only the profit of Ziqiang Shengjian for two months. If we go back and open more stores, maybe the profit can reach this much in one month.

Dou Wenjing's eyes widened, she didn't expect that Lin Xu would give so much.

In her opinion, it would be good if it could be raised to 500,000.

Unexpectedly, this handsome boss is more generous than I imagined. They say that a scholar will die for a confidant. Although I am not that high-minded, I am really lucky to have a boss who treats me so well.

She said with some excitement:

"Thank you boss, I will definitely work hard in the future!"

Six hundred thousand, almost catching up with the income of the financial director of Shen Group.

And the most important thing is that having a catering company that is booming is left to me to take care of. This is a scenario that I would never even dream of.

After the two chatted for a while, they left the private room.

When they came downstairs, Chen Yan and Zeng Xiaoqi had already arrived. Che helped them heat up the remaining dishes, and they were eating at the moment.

Seeing the surprise on Sinister Dou's face, Zeng Xiaoqi pulled her and asked in a low voice:

"What are you so happy about? Tell me and listen."

Dou Wenjing didn't hide anything and told her about the salary increase.

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Chen Yan took a mouthful of rice and said with a smile:

"Brother-in-law is not a picky person. Keep up the good work and your salary will be higher in the future."

Although an annual salary of 600,000 sounds like a lot, when converted into a monthly salary, it is only 50,000, which is not as high as the salary of Brother Qiang, whose hair is thinning day by day.

In Chen Yan's view, this is just normal income.

But Zeng Xiaoqi’s eyes widened:

"Here I go, even if your cup size is bigger than mine, your income is so much higher than mine. It makes me want to quit my job and work for Boss Lin."

But considering that the company has the sinister Dou of 32D in charge, and the store is managed by Shu Yun, it seems that even if I resign, I won’t get any room to show my talents.

Oh, I’m so envious!

At three o'clock in the afternoon, Lin Xu finished his work and took some dried Xianggu and some day lilies from the warehouse.

During the cooking process of the Sixi Roasted Bran dish, in addition to the roasted bran, four other ingredients including dried Xianggu, day lily, black fungus and peanuts are also used.

The four ingredients are the so-called four joys.

Logically speaking, this dish should be called Sixi BBQ Bran, so that everyone will not wonder why there are five ingredients in Sixi BBQ Bran.

Wash the dried incense with warm water first, remove the dust on the surface, and then soak it.

The water used to soak the Xianggu should be more, because during the cooking process, the water soaked in Xianggu needs to be added to the dishes to make the dishes more aromatic and taste better.

After soaking the Xianggu, he picked up another basin and put the day lily in.

Daylily is an ingredient that is available in many areas of the country and is taken from the flowers of Forgetwort.

Forgetwort is a very interesting plant. It is poisonous and cannot be eaten when it is in bloom. But when picked and made into dried products, it is no longer toxic and can be eaten with confidence.

High-end daylilies are flower bones that have not yet bloomed, and they taste like meat.

After soaking the day lilies, Lin Xu clicked on the special item bar in the points mall. It would be refreshed in a dozen hours. Calculating the time, it happened to be tomorrow morning.

I don’t know what props can be refreshed.

I have little expectations.

Recently, he has become proficient in using the Eye of Discrimination.

For all dish ingredients, etc., as long as you pay full attention, an explanation of the ingredients or dishes will appear, and a rating will appear if it exceeds the passing level.

He tested the skills of the chefs in the store and found that everyone was very careful when cooking and the quality of the dishes was very stable.

After soaking for two hours, the daylily buds have been completely soaked.

Lin Xu washed the flowers twice and fished them out. First, he aligned the bottoms and cut off the excess pedicels. The pedicels had a slightly old texture and were not tasty, so they had to be cut off.

Then pick out the blooming day lily and cut off the flower core inside with a knife.

The flower core of daylily has a slightly bitter taste, so it is best to cut it when eating, so that the taste will be better.

After cleaning up the day lilies, he soaked some peanuts, and then brought over the roasted bran for the evening.

This is fresh roasted bran that is relatively rare in the north. Lin Xu put the roasted bran into water. After the roasted bran has absorbed the water, he pressed it hard to squeeze out the water inside, so that part of the sour taste can be brought out.
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Squeeze it several times until the water in the basin becomes turbid, then change the water and wash it twice.

After washing, take a basin and break the roasted bran into pieces slightly smaller than mahjong with your hands.

The modern way of making Sixi roasted bran is to cut it into cubes, but the traditional way is to break it apart by hand, so that the surface of the roasted bran becomes irregular and can catch more sauce.

But the hand-cut ones are not beautiful, so they are now replaced by knife-cut cubes that look better.

After breaking it off, it’s time to move on to the most important step in making roasted bran - oiling.

The biggest difference between roasted bran and gluten is that roasted bran is more sour. In order to remove the sourness and make the roasted bran taste better, you need to put the roasted bran into an oil pan and fry it again.

Lin Xu searched for online tutorials before making it, and they basically said that it should be fried in high-temperature hot oil like fried eggplant, otherwise the bran will be filled with grease.

This is not right.

Because if you only fry the surface, the sour smell inside the bran cannot be removed with high-temperature hot oil.

The correct way is to fry in hot oil.

Lin Xu burned a pot of oil on the stove, poured the roasted bran into it before the oil was hot, and stirred it twice with a spoon.

Then turn the heat on the stove to the minimum and let the oil in the pot slowly come up to temperature.

During the heating process, the sourness inside the baked bran will be blown out, and the loose honeycomb structure inside will become more flexible.

This kind of flexibility is reflected in the taste, which is the highest requirement of Shanghainese for baked bran - chewiness!

While he was busy, Dai Jianli suddenly sent a message:

"Brother, the kitchen behind Building No. 18 is making dipping sauces for dry dishes tomorrow morning. Come over and I'll teach you how to make dipping sauces for dry dishes. I'll also treat you to some high-quality Sichuan cuisine that you can't eat outside!"

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Chapter completed!