After my divorce, I opened a gourmet restaurant

In recent days, white-cut chicken has become a hot dish in the old Han restaurant, and Han Yan's sweat beads in the back kitchen are bleeding all over the place.

In addition to tea restaurants in the Northeast, saliva chicken may be common in restaurants, and white-cut chicken is relatively rare.

And these two dishes look similar, just one is drizzled with dipping sauce and the other has nothing in it.

Actually, these two dishes are two cuisines.

White-cut chicken is a dish of Cantonese cuisine, the best selection of three yellow chicken, made to be refreshing and delicious, the skin is tender and the meat is smooth, when doing it is also the whole chicken in the pot, the practice pays attention to three hot and three mention, this dish is not right to say that it is boiled, more specific point should be scalded out with boiling water.

The saliva chicken is a cold dish in Sichuan cuisine, and you don't need to make a whole chicken, you can make it with a chicken leg, and you don't need to be too picky about the choice of chicken.

Because of the rarity, there are a lot of people who come to the store to eat this dish recently, and Han Yan finally experienced the feeling of sweating in the kitchen.

At about two o'clock in the afternoon, there was no one in the store, Wang Aihua looked at the running water in the past few days, and the whole person was numb with laughter.

There is only one restaurant in the nearby community, and most of the rest are barbecue, hot pot, spicy hot, authentic Anhui plate noodles....

This authentic Anhui plate is very confusing, there is an Anhui roommate at Hanyan University, and he was stunned when he came to the Northeast for the first time.

I've been in Anhui for so many years, why don't I know about Anhui noodles?

In short, it's very confusing.

Because there is no competition, the net profit of the restaurant has reached more than 10,000 yuan in recent days.

In fact, there have always been people opening restaurants in the nearby shops to do business, but it didn't take long for them to turn yellow.

The old Han restaurant has been open in this location on this street for more than 20 years, Han Daqiang has become friends with many customers, and his cooking skills have been trained by the old man, although he has not been in the eyes of the old man, but in the mouth of outsiders, the dishes he makes are delicious.

Wang Aihua patted his eldest son on the shoulder and said: "Smash, if you don't go to the city, according to the momentum of 10,000 net profits, our family can be regarded as a rich man, what are you doing when you go to the city and suffer from that crime, you can't eat or drink well, I know that the big city is good." "

You young people have a saying, your hometown can't accommodate the body, and the soul can't be settled in another country, but you went to Shangcheng and went to a distant place, and you became a walking corpse without a soul, and your mother was distressed!"

Han Yan was about to speak when he was interrupted by Wang Aihua.

"How good it is now, you stay at home to help me and your father, give you 20,000 yuan a month, and keep the rest of the money to buy a house when you get married again, and when I get old with your father, this store will be given to you, although the days are dull, but comfortable, compared to most, our family life is good."

Han Yan was reluctant in his heart, but Wang Aihua spoke seriously, and he didn't know how to answer for a while.

After a while, he said: "Mom, I'll go to Shangcheng for half a year, and after a while, I'll learn a few more dishes and leave, and I'll only stay in Shangcheng for a year, and if everything is unsatisfactory after a year, I'll come back, and I won't toss anymore." "

Han Yan wants to go back to Shangcheng, not because of how charming that fancy world is, but where his face has been lost, and where his dignity has been lost.

Even if there is no system, he will go back, he wants to get back the lost dignity, he wants to find Ye Qian, sit in front of her, and tell her sentence by sentence, you have seen the wrong person.

Make a name for yourself, and when he has said this, he will come back.

If others knew that he had this mentality, they would definitely laugh at him as an idiot, and the task given by the system was to open a restaurant, a store, where it could not be opened, why take that risk to go to the city?

But he has always had a hurdle in his heart, although he has never told anyone, but he is in a panic, and if this matter is not solved, he will be aggrieved for the rest of his life.

People say that in the rivers and lakes, beating people is a grudge, and slapping the face is a mortal enemy.

What kind of emotion is for Ye Qian, Han Yan himself can't tell, he is confused, so be it!

Wang Aihua persuaded for a long time, and when he saw that he never said that he could not move his son, he would inevitably not get angry, and threw this little rabbit cub a white eye.

Han Daqiang came over with a smile and hugged his daughter-in-law, "If the child wants to go out, let him go, and after doing a good job and making a lot of money, we will spend his money to travel all over the country."

"I will come back after a year, and after he takes over the hotel, we will still travel to the whole country." Han

Daqiang coaxed Wang Aihua for a long time.

Han Yan secretly praised his father, but in the final analysis, Wang Aihua has always been a good woman with stable emotions, if it is the kind of person who loses his temper twice in three days, even Han Daqiang's good temper will be worn out.

At noon the next day, Han Dingtian came back, the old man looked a little tired, it seemed that the long journey was very draining on his energy

, and as soon as he entered the house, his expression changed, "This taste is white-cut chicken."

Du Ying was instantly in awe, this old man's nose is too godly, he can smell the smell of white-cut chicken in so many dishes.

"Grandpa Han, Han Yan is cooking chicken in the back kitchen.

Han Dingtian nodded and walked over.

When Han Daqiang saw the old man, his eyes lit up.

Father... I

haven't eaten the old man's food for several days, and no matter what Han Daqiang eats, it's tasteless.

However, Han Dingtian didn't pay attention to his son, and walked directly in front of his grandson.

At this moment, Han Daqiang's moved expression froze on his face, and he finally understood what it meant to be a next-generation parent.

After the next generation of relatives left his grandson, the old man no longer recognized him, a 210-pound baby.

"Xiaoyan, why do you want to make

white-cut chicken?" "It's nothing, I suddenly heard my cousin say white-cut chicken at the dinner table that day, and then I made it.

Han Daqiang nodded.

Han Yan made chicken, and Han Daqiang watched from the side, which made him feel a lot of pressure, as if he had returned to the time when he was a child and cut straw with a kitchen knife.

Fortunately, after a few days of practice, this dish is already very handy, the surface of the chicken is shiny and yellow, and the skin is not damaged at all.

"Eldest grandson, how do you know that a thin thread is tied to the neck of

a chicken?" Seeing that the chicken was tied with a thin thread around its neck, Han Dingtian's one-meter-eight body shook obviously, and he hurriedly asked.

"We don't have a special hook, so in order not to destroy the skin of the chicken, we can only tie a thread around the chicken's neck.

Han Yan shamelessly said the originality of the grandmother as his own idea.

"When your grandmother used to make white-cut chicken, she also used this method, and I really miss her a little bit when you do it.

Han Yan was the least comforting, he took the chicken out of the pot without saying a word, put it in the water, and when it was cold, he disemboweled the chicken and cut it into pieces.

After mixing a dipping sauce, the dish is complete.

Han Dingtian took a bite, and his fingers trembled imperceptibly.

This dish is exactly the same as what my mother made back then.

Although the years are long, this dish has a deep memory for Han Dingtian and is unforgettable.