The Female Supporting Role Shows Out: 281. Cannon Fodder Female Matching Mom 44
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This is the anti-theft chapter . The price of the new shop is very cheap, only less than twenty taels of silver. It is almost the same as the previous grocery shop. But expensive has its advantages, and cheap has its disadvantages. The reason why this shop is so cheap is its location.
If you are not very familiar with the local terrain, it is simply impossible to get around the seven, eight, and nine alleys here. Qi, who almost passed out in the alley, is now too worried to eat, for fear that his daughter will lose everything.
While packing up the tables and chairs, Lin Dan comforted her: "Mother, don't worry, it's not unreasonable for me to open the shop here. Can you see what shops are all around?"
"What is it? The gambling field, the arena, the dock, the brothel are all inferior places, and the people who come and go are all inferior things. I really don't understand why you opened the shop here. Since The Yan family can’t tolerate us. Let’s leave the capital to have a happy birthday. Mother don’t want you to fight for family property, and don’t want you to be higher or lower, mother as long as you are safe and secure.” Qi said while pulling her daughter’s wrist. .
Lin Dan patted her comfortingly and explained: "The residents of Nancheng are all foreigners. Their identities are indeed complicated, but they are also better than Beicheng. Don’t think that the people of Nancheng are inferior. In fact, there are dragons and tigers hidden here. Qifeng, there are all kinds of people, it is not a simple place. If you do business here, it is much better than in North City. Look at the gambling field, arena, wharf, brothel, whether there are people coming and going. If a restaurant is in the market, this is natural popularity. Whether a restaurant’s business is good or not, the culinary skills take the first place, followed by the popularity. The culinary skills are good and popular, the business will naturally rise. My culinary skills are here, let’s borrow another one. Borrowing the popularity of the surroundings, I am not afraid that I will not make money. You will know when I open the store."
"The popularity of the surroundings is indeed not bad, but you don’t see if your store can borrow their light. Only this alley has to go around 17 or 8 turns. Can anyone find you here? Open a restaurant It should be opened on the street. My mother has never seen a shop in a dead end." The Qi family is still worried.
"The fragrance of wine is not afraid of the depth of the alley, this is not a big problem." Lin Dan chuckled and waved his hand, not caring.
The guy she brought with him was very swift, so he cleaned up the store in a long time, and put a small flag at the door so that he could do business.
The Junwei man delayed some work in the morning because of something. He didn't come until noon. He first picked up the local snakes. Then he brought in the catchers nearby and asked them to take care of Lin Dan. Then he went to the store to report. Of course, these things were done behind Lin Dan's back, lest she would have any burden in her heart.
"Why are you here again? What are you doing?" Lin Dan looked surprised when he saw the man.
"You never seem to ask my name?" The man asked instead.
Lin Dan froze for a moment, then chuckled lightly, "Okay, who is your last name and how old is this big brother?"
"I have six in twenty this year, my surname is Tang, Xing Jiu, you call me Tang Jiu brother, or just call me Jiu brother." The man saluted the Qi clan as a junior, and then picked up the axe. firewood.
"Tang? This is a good surname." Lin Dan smiled lightly. She is a chef and has a natural affection for soup and water.
The man thought about it and knew what she was laughing at. The deep eyes couldn't help but let out a few soft light. Even the interchangeable name can be associated with the dishes, Lin Dan is really "three words not to leave the line."
The signboard of the restaurant has been made by a carpenter and can only be delivered in the afternoon. Lin Dan did not plan to do business today, so he only asked his servants to bring three large pots for hanging the soup, a pot of clear soup, a pot of milk soup, and one Pot stewed soup. Because the price of the noodle shop is very cheap, she still has a lot of silver left to spend, so she cooks almost at no cost. She stuffs the whole chicken and duck into the pot, and also adds elbows and pork bones. Boil in water.
"I learned the craftsmanship of this soup from a master in the north. Although he is not an imperial cook, his cooking skills are extremely good. After three years of learning with him, I only learned a little bit of fur. Clear soup needs to be used The milk soup needs to be flushed with a high fire. You have to pay attention when you add firewood." Lin Dan speaks very modestly, but the method of hanging the soup is very sophisticated, boiling, boiling, sweeping, and hanging.
Tang Jiu stared at a few cauldrons, with a slightly worried tone: "With enough ingredients, can you make back the cost?"
Lin Dan said with a chuckle: "Don't look at my pots of soup with enough ingredients. It seems to be a waste of money, but you have to know that these pots of soup are enough for me to cook hundreds of dishes, hundreds of bowls of noodles. It’s not wasted. My store’s noodles are hidden too deep, so I have to boil some old soup to hang guests. The so-called "wine fragrance is not afraid of deep alleys", here is "tangnong is not afraid of deep alleys", when the soup is boiled, there will always be Someone found it smelling it."
Both the clear soup and the milk soup are boiled, Lin Dan put the spice bag into the stewed soup, boiled over a high fire, boiled for a quarter of an hour and put in the knuckles, pork bones, pork belly, pig skin, etc., and then covered the pot after boiling. Cover, cover all sides with wet wipes to prevent steam from escaping.
"This pot of marinade will be boiled over a low heat until tomorrow morning. Let's rest and leave alone to watch the fire." When everything was ready, Lin Dan clapped his hands and dismissed everyone. The caravan still had a dry goods business to run. Several servants packed up and left the capital.
Lin Dan was preparing to cook lunch for his mother and Tang Jiu, but a man suddenly ran in outside the door, but it was the second person from the bridge garden restaurant, and his expression was a bit angry: "I found you a liar! You said, you sold it to my restaurant. What are these things, how can they be shoddy!"
"Don't worry, little brother, I'll talk to you when you return to the Bridge Garden Restaurant." Lin Dan was not annoyed, and generously poured a cup of hot tea for Xiao Er.
Dian Xiaoer was here to arrest people, and hurriedly pulled her. Tang Jiu gave her a cold glance and was timid, so she had to invite people back in a good voice. The fair-skinned and handsome little cook had already been waiting in the store. He was obviously a victim, but his skin was very thin, and his tone of crusade was very soft, "The ingredients you sold to me may be problematic, and I can't make the taste of top ingredients." Try it. This is a dish made with the glutinous belly you sold to me. It was bought from the Yan's restaurant. They are all the same seafood. Why is the taste of ours so different from that of hiss?"
Lin Dan tasted the dishes on both tables and couldn't help laughing. When she was worried about how to fight back against the Yan family, the little cook handed the knife up. Anyway, she can't fight the Yan family, someone will fight for herself.
Thinking about this, she waved her hand and said: "Go to the kitchen and let me see how you cook. My dry goods are picked up little by little from hundreds of thousands of goods, each one They are all top-notch and there will never be any problems. Since the ingredients are okay, it must be a problem with your cooking techniques. Let’s look for the cause from the source."
The little cook nodded and agreed without even thinking about it, and then walked towards the back kitchen, acting incredibly well-behaved. The old shopkeeper glared at Lin Dan, as if he wanted to scold her for being ignorant, but because of the hostile Tang Jiu, he dared not speak up. The group arrived at the back kitchen and started cooking.
Lin Dan stared at the little cook for a long time, then shook his head and said: "You have a solid basic skills, but you lack some experience. Cooking with dry goods, the seven successful husbands are soaking the hair, and the three successful husbands are seasoning the hair, your soaking skills. If you haven’t cultivated home, you can’t cook good dishes."
"For example, you can't just soak the black ginseng in water. If you just cut it into sections and stir-fry, you can barely use it. If the whole black ginseng is used in the dish, the meat will be soft in some places and hard in some places, and the taste is very good. It’s not even and tastes bad. I’ll teach you a secret method. It’s best to bake the black ginseng on a hot iron plate before it is soaked in water. Then use a small fire to burn the outer layer of skin to black, and finally use a knife to scrape off the black. Peel, then boil it in water. Why do you want to do this? Because the dried black ginseng still contains some moisture, only if the moisture is completely removed, its taste will be even. Boil three times and let cool three times. It’s really through, and you can pinch a mark with your hand. It feels very tender and smooth."
She was dealing with the black ginseng while explaining, a pair of skillful hands flew up and down, watching everyone. The little cook realized afterwards that this shopkeeper Lin was not only a dry goods seller, but also an experienced cook. Her unique skill in soaking black ginseng, without three or five years of research, can anyone think of the key? However, not only did she think about it, she also taught others without hesitation, her moral character was also excellent.
In order to learn more, the little cook quickly took over the work of sending black ginseng.
Lin Dan wiped his hands with a kerchief and continued to process the fish maw. While boiling the oil, he explained: "You don’t have a wide belly. You have to use oil to make it taste smooth and soft. First use 50% hot Soak in oil twice, let it cool, and fry it on a low fire, then take it out and soak it in clean water to fully absorb the moisture, then add the gray water, tap it with your hands to wash away the grease, and finally rinse off the ash with clear water The astringent taste of water, so you can eat it. The oily fish belly tastes very soft and creamy, no matter how it is cooked, it will not lose its deliciousness, not to mention the top wide belly, even the poorest quality flower heart fish belly can be made Delicacy."
Speaking of cooking, Lin Dan was eloquent, and he didn't take any work off his hands. He quickly burned a pot of oil and threw the fish maw into it. Whether the chef has any real skill, you can tell when you get on the stove. The little cook looked at Lin Dan, his eyes getting brighter, as if he had found a treasure.
While waiting for the oil temperature to cool down, Lin Dan said again: "Look, this pot of rock ears is not right, boiling water is not enough. You have to add a little coarse salt to soak and soften it, and then grind away the fluff on the back. ……"
"Yes, right, right, you are right! Shopkeeper Lin I was wrong. I misunderstood you earlier. Your lord has forgiven me a lot this time. I am not good at cooking, please teach me! For a while, Yan’s Restaurant launched a new dish called Squirrel Mandarin Fish. The presentation and taste are superb. It has already taken away some of the remaining diners in my house. If I don’t grow up, I will be the signature of the "Yu Shan Shi Jia". It really fell in my hand!" The little cook clasped his hands together to make Lin Dan confiding. To say a word of conscience, Lin Dan is not inferior to his father and grandfather just by looking at the craftsmanship of soaking hair, and he is more than enough to be a master.
Lin Dan smiled and glanced at him. Then he cut a piece from the awake dough, and quickly pulled it into thin silver noodles, put it in the boiling spring water, and lined up five large sea bowls at the end. , Respectively scoop a spoonful of milky bone soup for later use. When the noodles were cooked, she cut the stewed pork into thin slices and placed them neatly on the noodle soup. She added a few boiled green cabbage leaves, cut half of the stewed egg and lay in the soup, and sprinkled with chopped green onion and coriander at the end. .