Return To 1998

One afternoon.

The van slowly parked in the parking space on the side of the road in front of Daolin Barbecue Gate.

The doors of the driver's cab and the passenger's seat opened one after another, and Ge Lianghua and Xu Tongdao got out of the car.

The two walked into the store one after another.

Xu Tonglin, Xi Dongyang and others walked through the hall. Hearing footsteps, several people looked around and saw Xu Tongdao and Ge Lianghua.

All smiles.

Xu Tonglin got up, took a roll of paper from the tissue box on the table, wiped his hands, "Come on? I'll pour tea for you!"

Xu Tongdao smiled and did not refuse.

He and Ge Lianghua often come here recently, about once every two days on average.

Every time they come, Xu Tonglin is always the first to get up and pour tea.

The weather in September was very hot and the air-conditioning effect of the van they drove was not as good as the electric fan, so he was really thirsty.

He didn't speak, and looked at the kitchen with Ge Lianghua behind him, and asked, "Where is Chef Li? Are you still busy in the kitchen?"

The chef Li he spoke of was Li Xiaoshan, the chef Xu Tongdao dug from the fog.

For more than a month, Li Xiaoshan has been studying recipes for hot pot bottoms, dipping sauces, spicy oil and so on. When they came last time, Li Xiaoshan said that they were almost done.

They said yes that day-when they come back today, Li Xiaoshan will officially make a hot pot for them to taste.

Very formal taste.

Although every time they came before, they often tried the hot pot base, dipping sauce, or spicy oil newly developed by Li Xiaoshan.

But every time I tasted it, it was a separate one.

For example, taste the taste of the newly-researched hot pot base separately.

Or a newly-researched dip.

Or spicy oil.

What is the taste of the official hot pot made by combining several of them? Ge Lianghua hasn't tried it, and Xu Tongdao hasn't tried it either.

"Well, he personally went to the vegetable market early this morning to pick out pork leg bones, beef leg bones, chicken frame bones, and fresh big crucian carp. They said they were all used for hanging soup. Prepare some dips in the kitchen..."

Dongyang, who was still wearing strings in his hands, answered Ge Lianghua without hesitation.

When he said these words, Xu Tongdao walked into the kitchen with some expectation.

Li Xiaoshan, who is thin, wears a white chef's uniform and wears a black cloth apron, is cutting garlic on the cutting board at this time.

Li Xiaoshan patiently sliced ​​the garlic seeds that were not much bigger than peanuts. Hearing footsteps, he turned his face and looked at Xu Tongdao.

He gave a smiling face, nodded, greeted him, then looked back, and continued to cut his garlic.

Xu Tongdao looked at it with a smile.

A piece of garlic was sliced ​​into nail-thick thin slices by Li Xiaoshan, a small pile was cut, and the slices were put together with a knife, and these slices were patiently cut into silk.

This time the cut is a bit different in thickness.

But this is also normal. If it can be cut into even-sized filaments, it will be abnormal.

After shredding and cutting, his knife skills became frantic. After a period of horizontal chops, vertical chops, and diagonal chops, he chopped the small pile of garlic on the chopping board into minced garlic.

Standing by the kitchen door with a smile, Xu Tongdao saw this and asked with a smile, "Are you all ready?"

The reason for asking this is because he chopped garlic from Li Xiaoshan, and he was so patient and came up with such a trick, and he saw that Li Xiaoshan should be quite idle.

If you're busy, who has a leisurely heart to chop garlic like this? Also slice first, then shred?

Li Xiaoshan took a white disc, shoveled the minced garlic that had just been chopped on the cutting board, and shoveled it into the plate. When the cutting board was cleaned, he smiled and nodded, "Well, it's almost there, let’s cut a few more spicy rice." Do you want to serve the bottom of the pot and hot dishes now?"

Xu Tongdao's smile remained unchanged, "Well, let's go! In order to be more accurate, I didn't eat a bite of rice at noon today, so I ate an apple, and my stomach was already very hungry."

"Okay! Wait a minute!"

As Li Xiaoshan said, he quickly took a few millets and put them on the chopping board. After a while, he cut them into small circles.

...

When he was making the hot pot soup base, Xu Tongdao did not leave the kitchen, he stood not far away and watched with a smile.

Watch him put **** slices, garlic diced, green onion slices, shallots, red dates, wolfberry, angelica, sauerkraut, rock sugar, newly developed hot pot base, monosodium glutamate, pickled peppers, etc. into the prepared copper hot pot. Wu, watch him uncover the lid of a half-meter-deep stainless steel barrel and scoop out a spoonful of milky white soup from the barrel.

When the stainless steel bucket lid was uncovered, Xu Tongdao sniffed his nose and smelled the strong aroma of bone broth.

Very pure!

Based on his experience as a chef in the past few years, when he smelled the aroma of this bone broth, he knew that the bone broth was really a broth from various bones, not a fake blend of various additives that many hot pot restaurants like to use. goods.

When Li Xiaoshan brought the bottom of the pot out of the kitchen, out of curiosity, Xu Tongdao walked over and fished it out of the stainless steel soup bucket with a long handle.

He found a lot of bones in the bottom of the barrel.

There are pork bones, thick beef leg bones, chicken frame bones, and three large crucian carp wrapped in white sand cloth.

He can also hang soup.

In general small restaurants, there is no such program as Diaodangtang.

Because small restaurants take the route of high quality and low price, if you use broth, the cost will rise steadily, and the price of the dishes cannot be maintained at a low price.

Otherwise, it is determined to lose money.

However, larger restaurants, and restaurants that pay attention to word-of-mouth, generally like to use broth to season their dishes.

To put it a bit longer-in the previous era when there was no MSG and chicken essence, the most important way for chefs to season dishes was a variety of secret soups and sauces.

Of course, hot pot restaurants use the most broth.

But the hot pot restaurant that I like to cheat in the broth the most.

No way, most of the hot pot restaurants follow the parity or low-price route. If you really use the real soup, the profit will be thin and the loss is very likely.

Xu Tongdao...If it weren't for his Ximen Yipin hotpot restaurant which is being renovated~www.wuxiaspot.com~ in the most popular Datong Food Street in Water Bird City, he would not dare to be there if it hadn't been because there were plenty of customers every day. In my own hot pot restaurant, I use genuine broth.

This thing is too expensive.

...

Li Xiaoshan adjusted two hot pot soup bases for everyone.

One part is the bottom of the red soup pot and the other part is the bottom of the clear soup pot.

In addition, he also prepared a dozen hot dishes, such as chicken wings, ham sausage, mutton rolls, beef rolls, tofu skins, etc., all.

In addition, he also personally asked everyone's taste, and personally helped everyone prepare a taste dish that suits everyone's taste.

When all his dishes were adjusted, the soup base in the two large copper pots was also boiled by charcoal fire.

Ge Lianghua has already prepared liquor and drinks for everyone.

Li Xiaoshan stood aside and stretched out his hand to signal, "Please, everyone!"