It was almost ten o'clock when I finished this, and then I started peeling and cutting potatoes non-stop. Soak the cut potato shreds in water to prevent them from turning black and discolored.

Around 11 o'clock, she started steaming the rice. According to the ratio of flour in the morning, it would take about ten or twenty kilograms of rice. Because the rice could not be controlled one by one like steamed buns, she had to prepare more, so

It was determined to be twenty kilograms.

She started eating at 11:30 at noon, so as soon as the rice was steamed here, she quickly cooked the vegetables there.

After the cooked pork is drained of moisture, mix it with Sichuan peppercorns and fry it in a pan. Remove the oil and set aside. Leave some oil in the bottom of the pan and add bean paste, sauté the green onion and ginger until fragrant. Then put a bottle of Lao Gan Ma (Tao Huabi founded the company in 1996).

), then add the meat and start stir-frying, the color will suddenly become bright and attractive.

Then add onion slices, pepper segments, salt and other seasonings in sequence, and then pour in starch water before taking it out of the pot. Adding starch can make the flavors better blended. The starch will melt when it comes into contact with water and will be cooked when exposed to high temperature, making the taste better.

Once done, the dishes you get will not be dry in the front and oily in the back.

She did not pour out the water for soaking the potatoes, because there was potato starch in it. With this water, she made another tofu soup. She was afraid that there would be some leftover, so she only made a small pot of soup and used two kilograms of tofu and a handful of coriander. She added a little

Chop the green onions, break in two eggs, there is no need to add too much seasoning to the soup, a pepper is almost enough. When it comes out of the pot, stir in some starch, pour in light soy sauce, garnish with a little sesame oil, and it's ready to serve.

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After the twice-cooked pork slices were cooked, I fried some shredded potatoes with vinegar, one meat, one vegetable and one soup. Isn’t lunch quite a sumptuous meal?

The price of this meal is 86 yuan.

Five pounds of meat costs 23 yuan, four yuan per pound more.

Potatoes are 4 cents, cut into ten pounds, which is four yuan.

Tofu, coriander, chopped green onion, eggs, etc. add up and cost two yuan.

Adding onions and peppers together costs only one yuan at most.

You need more oil, salt, sauce and vinegar than in the morning, because the meat is deep-fried, so it costs four yuan.

Rice costs 1.1 per kilogram, and twenty kilograms is 22 yuan. All costs combined, it costs about 56 yuan, so there is still a profit of 30 yuan.

In fact, it is not difficult to see that after cooking two meals, the profit at noon is bigger. Breakfast and dinner actually make no money at all. A slight addition can exceed the principal. Gong Mingxia quickly calculated an account in her hand. If

If she can make a difference of twenty yuan for a day's cooking, she will undoubtedly earn six hundred yuan a month. If she makes thirty yuan, that is equivalent to nine hundred yuan a month.

In addition to her own salary, which is undoubtedly one to two thousand yuan, she could earn this amount in the 1990s, which is quite a lot.

However, generally speaking, imagination is beautiful, but reality is very skinny. It depends on whether she can delegate power to her. If she can have absolute control over buying groceries and entrusting her with the kitchen, it will last for a long time.

Keep doing it.

Facts have proved that as long as you work hard, you will naturally get a good response. This mid-day meal allowed everyone to witness her "strong" strength.

Haha, she is not bragging, cooking delicious food is really addictive.

Because it is not static and gives you absolute room for imagination and free play, many meals are born from constant thinking.

For example, this big pot dish, although it is not as exquisite as the stir-fry, but if you can cook the big pot dish well, it is also a sign of strength.

Vinegar potato shreds couldn't be simpler, and they are also a very common large pot dish, but being able to make your own specialties is also a memorable skill.

Her vinegar-stuffed potato shreds must be put in a handful of minced garlic before serving. After adding the minced garlic, the potato shreds have a special aroma. When mixed with white vinegar and a little sugar, the taste is fresh and delicious, and the potato shreds
Chapter completed!