And that video is quite popular, and it should arouse the enthusiasm for making silver wire rolls all over the Internet, so before other stores have reacted, be the first to launch silver wire rolls and seize business opportunities.

Thanks to such an incident, Lin Xu, who originally planned to go to Diaoyutai for a meeting, was unable to make the trip.

"Ramen noodles are too difficult for you, and the efficiency is not high, so I think you should use a noodle machine to make them, but the noodles must be well mixed and you must be willing to put in the ingredients."

"Okay boss, we will."

In line with the principle that the smaller the pasta, the more delicate it looks, and the more delicate it is, the more money it sells for. Lin Xu and Ji Minghui specially made the silver rolls small.

Put it in a delicate wooden steamer, close the lid when serving, and then open it after serving, which will look more stunning.

"The silver rolls are tentatively divided into milk flavor and brown sugar flavor. If they sell well, other flavors will be added later."

The milky flavor is the original flavor that Lin Xu made yesterday, but on the basis of yesterday, milk powder was added when kneading the noodles to make the milky flavor more obvious.

As for the brown sugar flavor, the brown sugar is boiled in advance, and the brown sugar syrup is directly brushed during the oiling process. The silver rolls produced in this way are difficult to taste.

While he was busy, Wei Qian came to the pastry department:

"Lin Xu, your father-in-law is here."

Oh?

Recently, my father-in-law has been happily eating fat-reducing meals at home every day and doing aerobics happily. Why did he suddenly come to the store today?

Lin Xu patted the flour on his hands and said to Ji Minghui:

"Practice more and don't be afraid of waste. At worst, all the staff meals for these two days will be silver rolls. I'll go out and take a look first."

When he came outside, he saw Shen Guofu, whose belly had obviously shrunk. He was wearing a black hooded fleece sweater and a denim jacket. From the back, he looked like he was meeting someone of his own age.

"Dad, your clothes really make you look younger."

"Your mother-in-law said that I look good dressed like this, but she also praised me for being more handsome than twenty years ago...Isn't it better than wearing trousers and a Polo shirt all day long?"

It's definitely much better than that. The clothes he wears are comparable to his uncle's status as the dean.

Lin Xu wanted to ask with a smile:

"He's very handsome. Do you have anything to do today?"

Ask first what you are here for. If you have anything to do, deal with it. If you want to have dinner here, let's stew the meat now.

My father-in-law has lost so much weight all of a sudden. It’s time to eat some meat to replenish his body.

"Lao Tan called me and said he hadn't drank for a long time. I discussed with your mother-in-law and planned to come to the restaurant to eat tonight. A friend happened to give me some golden pomfret. They were quite big and of good quality, so I decided to

I brought it to you, what do you think would be more appropriate?"

Golden Pomfret?

Lin Xu saw a large foam box on the table. After opening it, he saw several Haichang fish that were as big as a plate. They were all golden. This should be the origin of the name Golden Pomfret, right?

With such fresh fish and such high quality, you have to think carefully about how to prepare it.

He thought for a while and said:

"How about dry frying? It's suitable for drinking. For such a fresh fish, only dry frying can bring out the flavor of the fish to the maximum extent."

Shen Guofu naturally has no objection.

He smiled and said:

"Just watch and do it. You can do whatever you want. Anyway, today is just a little indulgence to satisfy your craving."

To satisfy your craving, let’s make a dry-roasted golden pomfret with pig fat.

One is dry-fried and the other is dry-roasted. Although the names are the same, the taste and texture are completely different.

Dry roasting is the same as braised braised, but the soup is less. After cooking, the soup is cooked until only the fat is left. It tastes plump and the meat is soft and rotten.

For dry frying, the fish is marinated in advance to add flavor, and then fried in a pan until both sides are golden and crispy.

Compared with deep-frying, dry-frying is less greasy and has a richer aroma.

It was also four o'clock now. Lin Xu brought some snacks and braised meat for Shen Guofu to eat first, while he took the fish to the kitchen. Whether it is dry-roasted or dry-fried, the fish needs to be marinated in advance.<

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The golden pomfret cuts off its fins that are prone to frying in the lake, trims the fish's tail into a "V" shape, then disemboweles it, and cleans the fish completely.

After finishing this work, use a kitchen knife to make cross cuts on the fish, then start marinating it.

Take a large piece of ginger, break it up with the back of a knife, and put it in a basin. Then take a handful of washed green onions, knead them into a ball, and put them in the basin as well.

Then add three small spoons of salt into it, and rub the onion and ginger with your hands while the salt is in use.

This chapter is not over yet, please click on the next page to continue reading!

Pour the scallion and ginger juice on the fish, then add a tablespoon of rice wine, a tablespoon of light soy sauce, and a small spoon of white pepper. Stir evenly to coat the fish with the sauce.

Finally, cover the fish with the rubbed onion and ginger, seal it with plastic wrap, and put it in the refrigerator to chill.

By refrigeration, the fish can be marinated more properly, making it more delicious.

Dry-fried Jinchang fish needs to be marinated for at least half an hour, but dry-roasted Jinchang fish can be made by marinating it for a while.

When Lin Xu was busy, he did not forget to arrange for the kitchen to prepare some good meals for his family.

"Wei Gan, leave me a portion of ginger duck. My mother-in-law likes to eat this. You can cook it more properly."

"No problem."

"Xinghai, bring me some sausage. My father-in-law hasn't eaten meat for a long time. Give him some delicious sausage to cheer him up."

"Okay, this is simple."

"Yizhou, prepare a Wensi Tofu. Uncle Tan is a very particular person, so I finally came here to cook him a more particular dish."

"Okay boss, I'll prepare now."

"Chezi, has the mutton been soaked? Once it's done, I'll start making braised mutton. We'll have mutton for dinner today."

Everyone in the kitchen was very excited when they heard about braised mutton.

It's quite cold at night now, with the temperature even dropping to single digits. I really need to eat some mutton to replenish my energy.

With so many people in the shop, one meal would require twenty or thirty kilograms of mutton.

It would be unthinkable to leave it at any other store, but it is a common occurrence at Lin Kee.

Guo Xinghai was particularly uncomfortable when he first came here. There was no cost limit on employee meals, allowing employees to eat better than the customers in the store. What a waste.

But later I discovered that the wasted cost was nothing compared to the improved efficiency.

Only when employees are well fed can they work hard and feel that there is hope and success in life.

If you play tricks on your employees, you will ultimately suffer the consequences.

I believe that after this meal, if the customers who come to eat ask the waiter what they had for dinner, they will definitely say the words braised mutton with a proud look on their face.

This kind of pride and pride cannot be seen on the faces of other catering workers.

Lin Ji has become an upstart in Beijing's catering industry in just a few months, and has also become a "holy place to work" in the hearts of countless practitioners. This has a lot to do with this pride and pride.

For decades, all walks of life have emphasized "taking the factory as home", "taking the store as home" and "taking the company as home", but there are only a few companies that truly treat their employees as family members.

Guo Xinghai has been feeling very deeply recently. He feels that his restaurant should also learn from Lin Ji in terms of management.

When Shen Baobao got off work, Han Shuzhen, Chen Yan, Zeng Xiaoqi, Dou Wenjing and others also came to have dinner after get off work. They all knew that they would have braised red wine tonight, so no one wanted to miss it.

Lin Xu stewed the braised mutton and cooked the dry-roasted fish.

Then take the marinated Jinchang fish out of the refrigerator, wipe off the moisture on the surface with kitchen paper, and start dry frying.

Heat the pot, add oil and slide the pot.

Slide it twice, add a little bit of oil to the bottom of the pan, heat it up, put the golden pomfret in, and start frying.

The surface of the marinated golden pomfret needs to be wiped dry before frying, otherwise the pan will collapse and the hot oil in the pan will splash around, which can easily cause accidents.

Put the fish into the pot without flipping it, fry it slowly over medium heat, and shake the pot gently while frying.

This not only allows the fat on the bottom of the pot to fry the fish better, but also allows the fish skin to separate from the bottom of the pot, preventing the skin from breaking and sticking to the pot.

When the fish body is almost fried, you need to tilt the wok and fry the fish head and tail as well.

In the process of making fried fish, this step is often ignored.

After frying one side, use a large turning spoon to fry the other side as well.

Fry both sides until the surface is browned, and when there is a crackling sound when you tap it with a spoon, you can take it out of the pan and put it on a plate.

"Come on, come on, try today's dry-fried golden pomfret. Eat this while it's hot. The skin will lose its crispy texture when it gets cold. This is the essence of dry-fried fish."

Upon hearing this, everyone held up their tachyons and began to taste them.

Shen Baobao inserted the tachyon into the fish, and when he heard the snapping sound, he was immediately seduced by the sound:

"I like this kind of fish with crispy skin the most. The sound makes me want to eat it."

She picked up a large piece and put it into her mouth for a taste. The skin was quite hot, and the surface was full of rich burnt flavor. It tasted fragrant and crispy, while the meat inside was surprisingly tender.

The meat is very tasty, with a salty and umami flavor and the taste of onion and ginger.
To be continued...