Chapter 536 The traditional village banquet looks simple but elegant! The second main task! [Please subscribe]

“Oh, we’ve prepared so much meat!”

After lunch, several village banquet chefs came to the courtyard of the farm restaurant. When they saw the freshly slaughtered pork, everyone was stunned. They had no idea there was so much meat.

Zhang Chunsheng took the cigarette case, took out a few cigarettes and handed them to the masters:

"We are also giving out benefits today. We will sort out the meat for tomorrow's banquet later, and the rest will be given to employees as benefits. How much meat will be used in the afternoon will be reserved later."

"Okay, let's add up the total first."

Several people found Shi Wenming and asked straight to the point:

"How many tables will there be tomorrow? How many dishes will be prepared? Let's reserve the amount of pork here first."

Shi Wenming had already communicated with Lin Hongqi and his wife about the guests they would entertain. He said:

"There are twenty tables in total. They are all our relatives, classmates and friends. The harder the food, the better. You can use the pork as you like. Chickens, ducks, goose and sheep will be delivered later. There are also big fish in the reservoir. You can do whatever you want.

Toss."

The chef who cooks village banquets likes this kind of family the most.

Although it's not a table reservation, and you can't earn the same kind of money as a one-time deal like a table reservation, the supply of this kind of ingredients is open, and the owner has no restrictions at all, which gives people a little more room to play.

They discussed it, and after the big items were confirmed and the ingredients were abundant, they worked out the dishes for tomorrow with Shi Wenming.

There are twenty-two dishes in total, two soup dishes, two beet dishes, four bowl dishes, and the rest are other dishes besides the big ones.

"There are more dishes. Don't be stingy. If you don't have enough meat, you will buy more. Don't worry."

Shi Wenming's words made several masters immediately gear up.

As long as there are enough ingredients, you will definitely perform well.

At this time, an uncle drove an electric three-wheeler and delivered chickens, ducks and geese collected from the village. Behind him was a car belonging to an old sheep herder from a nearby village, who came to deliver live sheep.

Dundun, who was basking in the sun, took a look and immediately came over to join in the fun. When he saw the goose in the cage, he jumped onto the tricycle, stepped on the cage containing the goose, and roared.

Fortunately, the goose was not released at this moment, otherwise this little guy would definitely realize that the status of the village hegemon is not so easy to challenge.

Everyone was busy unloading the ingredients from the car and then started slaughtering them.

Lin Xu took out a 50-pound plastic pot from the kitchen. When her second aunt Lin Hongxia saw it, she asked curiously:

"Niece, what's in this?"

"The chicken braised soup was prepared by the people in the store before I came here. After I prepare the braised chicken, I will make the chicken into roasted chicken. After braised, the pot of braised chicken will be left in the kitchen. From now on we will

You can make roast chicken exactly like the one in the Beijing store at home."

Upon hearing this, Lin Hongxia's eyes suddenly lit up.

When she went to Beijing this time, she was deeply impressed by the roast chicken from Linji Food.

Especially when eaten hot, the roast chicken is delicious but not salty, which is simply amazing.

If the restaurant can make roast chicken with that kind of taste, the business of the scenic spot will get better in the future. Foodies in Yinzhou will come here often just for this roast chicken.

Lin Xu said:

"Before the Spring Festival, I will teach my uncle some dishes suitable for serving here. Then we will promote it again, which should be able to drive the income of the scenic spot."

The purpose of setting up scenic spots, regardless of tickets or attractions, is to retain people.

If tourists stay in the scenic area for one more minute, they may create new consumption, and these consumptions will eventually be converted into income for the scenic area.

There is no scenic spot in the country that is famous for its gourmet food. Lin Hongxia feels that as long as her husband can learn 30% to 40% of her eldest nephew's cooking skills, Longqishan Mountain may be the first scenic spot in the country to be famous for its gourmet food.

Thinking about a scenic spot becoming a popular pedestrian street and food street, this is really exciting.

On the other side, Chen Meiliang came to the reservoir, opened the small iron house next to the pier, took out the fishing nets, then drove an assault boat and lowered the fishing nets into the reservoir.

Then he took out the trawl net and hung it on the assault boat, and started wandering on the west bank of the reservoir where fish are more likely to appear.

I bought this trawl net in the summer. The mesh is huge, and the fish that can be caught in the net are basically big fish weighing more than three kilograms.

After walking around for a while, we arrived at the shore. Chen Shaokang and others who were shooting cannons in the distance were attracted. The hunting gene in everyone's bones was activated, and they all started to help.

Chen Meiliang originally didn't want the juniors to touch the water, but considering that these little troublemakers are well fed and drunk, instead of having nowhere to vent their energy and causing havoc everywhere, it's better to let them do some work.

So he changed from a fisherman to a fishing boat owner, directing these nephews to pull the fishing nets, pick the catch, adjust the fishing nets and other tasks that were originally his.

The harvest from the first net was average, with only two carp, one silver carp and one grass carp. The silver carp was the largest, weighing about ten kilograms, and the others were four or five kilograms in size.

The rest are some aquatic plants and debris.

Chen Meiliang asked Chen Shaokang and others to put the fish into the small pond next to where the fish were temporarily stored. At the same time, they cleaned the fishing nets and threw the aquatic plants and debris on the garbage pile.

Then, the second network started.

This time the effect was better, four or five carp, two silver carp, and two grass carp.

After a few times, the catch was ready, and just when he was about to call it a day, Chen Shaokang asked curiously:

"Dad, my cousin said that the whole fish is best about a pound and a half. Are these fish too big?"

Chen Meiliang then remembered that when eating at the banquet, all the fish he encountered seemed to be less than two kilograms, so he changed a set of nets and caught more than 20 smaller carp.

In addition, we also harvested several soft-shelled turtles, several snakeheaded fish, as well as common freshwater fish in the north such as blue carp, silver carp, and silver carp.

Take these fish out of the small pond and take them to the restaurant on a tricycle.

Lin Xu, who was making roast chicken, saw these fish catches and thought that his second uncle had emptied the fish stalls in the wet market.

"There's so much fish, let's add some smoked fish, so that everyone can taste the dishes in the Beijing store as much as possible."

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Chen Meiliang saw the two sheep and curiously asked Lin Xu:

"What are the sheep going to do?"

"I think the quality of this sheep is good. Let's make it into salt-fried mutton tomorrow, just in time for everyone to try it."

Standard Datong salt-fried mutton, just add a little salt, no need for those messy peppercorns, just the delicious flavor of the mutton itself.

However, this kind of local goat in Yinzhou may not be as good as the mutton in Datong.

So Lin Xu plans to add some chili pepper and other ingredients when making it tomorrow to suppress the goat's smell as much as possible and make the eaters more appetizing.

After Lin Xu finished speaking, Chen Meiliang smiled and said:

"This is good. I've eaten in Datong several times in the past. The method of making mutton is quite simple. Stew it first, stew it until there is no more soup, and then fry it with the fat of the mutton itself. It tastes special... So I can't kill it today.

Is it a sheep?"

"We can't kill it anymore. Let's kill it again tomorrow morning. Kill it now and cook it to ensure the freshness of the mutton as much as possible."

Chen Meide, who was rolling up his sleeves to collect ducks, reminded:

"You have to save the sheep's urine tomorrow and make it into haggis soup. If you don't drink it for a few days, you'll be in a panic."

Lin Xu agreed:

"Okay uncle, keep the haggis tomorrow and make haggis soup later."

Everyone continues to work on the whole fish dish. Lin Xu plans to make sweet and sour carp, which is more common in northern banquets. It just so happens that the winter vacation has begun, and there are more children here. This sweet and sour dish should be very popular with them.

.

At four o'clock in the afternoon, employees from the scenic area came over to prepare for receiving this year's Spring Festival benefits.

The master chefs of the village banquet have already selected the meat required for each dish. Lin Hongqi divided the remaining meat and began to distribute benefits.

Each employee has twenty kilograms of meat, two barrels of peanut oil, a fifty kilogram bag of noodles, a fifty kilogram bag of rice, a 600-yuan supermarket shopping card, and a thousand-yuan New Year red envelope.

The Chinese New Year is just to make employees happy.

Originally, he wanted to directly convert all the rice, noodles and peanut oil into money, but then he felt that it was not impressive. It would be better to have everyone driving their cars.

Only by returning to the village in this way can we attract more villagers to come work.

While he was busy distributing benefits to his employees, Lin Xu and Shi Wenming worked together to make six stewed pig heads, dismantle the bones and make pig head stew.

Originally, Lin Xu wanted to save a pig head for his family to grill and roast the whole pig head, but found that he didn’t have much time.

Tomorrow we will finish the flowing banquet, and the day after tomorrow will be New Year’s Eve. Then there will be a table full of dishes. Even if the whole pig head is grilled, we won’t be able to eat much.

It’s better to go back and buy a pig head and make it separately.

Not far away, several master chefs heated up the pot, applied a thin layer of grease with a brush, then scooped up a spoonful of egg liquid and poured it into the pot in circles along the edge.

After pouring in the egg liquid, lift the pot and turn it so that the egg liquid evenly covers the bottom of the pot.

A spoonful of egg liquid should cover the entire bottom of the pot. When the egg liquid is completely solidified, lift the egg skin with your hands, carefully lift it out and place it on a bamboo grate aside.

These egg skins are used to make fried rolls.

When the egg skin has dried to the point where it is no longer hot to the touch, spread it out on a chopping board and brush it with a layer of starch water for binding.

Dig a large spoonful of the just-mixed meat filling on top, use your hands to organize the meat filling into a long and even strip, and then roll it up with egg wrap to completely roll up the meat filling.

Finally, brush a little starch water on the interface, carefully hold it and put it into the steamer.
To be continued...