NFBE Chapter 190 Adjustment Menu
Chapter 190 Adjustment Menu
"Sure, the app for ordering milk tea also has options like adding ice, less sugar, and adding pearls. It's the same thing, I can just go back and study and add it.
Let me think, why not have the rice with toppings not be divided into large, medium or small portions, and just keep the same portions as in the store, so that if the takeaway is divided but the store doesn't, offline customers will complain, and then add a side dish and rice to choose a large or small portion, right?" Lu Hongwen thought for a while and looked up and asked.
"No need, just divide it into large and small portions. The store also sells them in large and small portions, which is more in line with the purpose of our "Clean Plate" campaign." Zhao Xiaojing raised the corner of her mouth.
Lu Hongwen provided her with a better idea for finishing the meal. It could be divided into large and small portions, and customers could add more rice according to their needs. This would probably increase the finish rate, and she would have hope of getting revenue reward experience points again.
"Okay, I agree. So now, are the portions we sell large or small?" Su Yuchen asked.
"It must be a medium portion! Because there are often girls who eat one portion for two people and ask me for a small bowl. There are also often uncles who eat one portion by themselves and then refill a full plate of rice and ask me to go to the kitchen to help him pour some soup. So it is considered a medium portion, because those with big appetites will not get enough, and those with small appetites will not be able to finish it!" Ouyang Yidan answered quickly.
"Actually, this is considered an extra large portion in our restaurant." Yun Yongyuan is a man of few words. After asking Zhao Xiaojing for her evaluation of the dish, he ate in silence. He was the first to finish and spoke while burping.
"Well, now this is considered a large portion, and for a small portion, I'll make it 1/3 smaller than it is now, and I'll adjust the price later.
Oh, by the way, let’s adjust the menu as well. Since Senior Brother Yun is here, it’s a good time to add a few varieties.
Senior Brother, please add your specialty dish."
Zhao Xiaojing was eager to try. In fact, she had just completed the fire lesson and wanted to change the menu and practice cooking more dishes that were stir-fried over high heat.
"Okay, then how about I add some twice-cooked pork and stir-fried yam slices?"
"Okay." Zhao Xiaojing nodded.
Around two o'clock in the afternoon, Ouyang Yidan, Lu Hongwen and Yun Yongyuan went back to rest after cleaning up the shop.
Ouyang Yidan and Lu Hongwen live on campus, while Yun Yongyuan's home is in Jiangcheng, which is not far away.
Finally, there was no need to make sweet soup today. Su Yuchen went home at Zhao Xiaojing's persuasion. Zhao Xiaojing stayed in the store alone. After thinking for a while, she changed the menu on the whiteboard and divided it into large and small portions and set the prices.
The minced meat tofu, chopped green pepper and egg, and shredded pork with grandma's vegetable on the original menu were relatively poor sellers. Many customers felt that the prices were not low, and at first glance, the meat did not appear as much as in other dishes. As a result, sales were average, so Zhao Xiaojing simply removed these three dishes.
In addition, there are stir-fried beef, the recently made stir-fried pork with chili, Yun Yongyuan's twice-cooked pork and stir-fried yam slices, as well as a dish of braised spareribs that can be prepared in advance.
Finally, Zhao Xiaojing thought that there were not many vegetables, so she added a stir-fried seasonal vegetable rice, which was priced quite cheaply, 10 yuan for a large portion and 8 yuan for a small portion. If there were suitable vegetables on the day, she would buy them back, and if the guests did not order them, she would eat the leftovers herself, so that the nutrition would be balanced.
After making all the changes and re-pricing the small portion of rice, Zhao Xiaojing began to study the water chestnut soup dumplings that had been put on hold due to being too busy.
The water chestnuts and pig skin were bought three days ago. It seemed that the moisture on the surface had been lost and they had become a little dry.
But it doesn’t matter. On the first day after buying it, Zhao Xiaojing had re-projected the kitchen and saved it using the scene saving function of the virtual space, so the ingredients in the virtual space are still very fresh.
Anyway, mid-November is the season when water chestnuts are off the market, but pig skin is always available. You can practice making it in the virtual space and then buy fresh ones.
Zhao Xiaojing went straight into the virtual space and started doing experiments.
First, make the jelly according to Sun Dehai’s instructions.
Zhao Xiaojing spread the purchased pork skins one by one on the chopping board, burned them with a blowtorch, and then scraped off the roots of the burnt pig hairs on the surface with a scraper. Then she put them in a pot with cold water, added white wine, and boiled them for five minutes before taking them out.
At this time, the pork skin is slightly curled, but the gelatin has not been cooked out and the essence has not been lost. After taking it out and washing it with cold water, you can see white fat on the surface.
Zhao Xiaojing held the skin with one hand, tilted the knife, and used slicing techniques to remove the white grease on the surface. The remaining grease that could not be removed was then scraped off carefully until the skin became translucent.
After this step, 80% of the fat on the pig skin has been removed. Only by removing the fat can the cooked pig skin jelly be clear and transparent, not fat or greasy, and full of collagen.
After scraping off the grease, cut the translucent skin into strips as thick as chopsticks. Then put the strips into a basin, add alkaline noodles and water, and rub them vigorously with your hands for about three minutes. Rub until the skin is no longer sticky, then start rinsing.
This step is still to remove grease. After rubbing with alkaline noodles, the grease on the pig skin can be absorbed well.
After the first rinse, many oil spots can be seen on the surface of the skin, and the water becomes turbid after adding water to the basin.
After rubbing it several times, Zhao Xiaojing continued to change the water. It was not until the third change that the water became clean and clear.
In fact, the steps from removing grease from pig skin to grabbing and washing pig skin can be completely replaced by the quick module, because all it requires is time and patience, and the only skills are knife skills.
But this is the first time that Zhao Xiaojing is making pork jelly. She wants to be involved in the whole process from beginning to end. Only by experiencing the production process herself and seeing the changes of the ingredients in her hands can she fully understand the ingredients.
After all, a good chef can use tools but cannot rely entirely on them. Otherwise, if he is useless without tools, can he still be called a chef?
After soaking the pork skin strips in water and setting them aside, Zhao Xiaojing began to boil the water for the skin jelly.
The cooking water does not require too complicated seasonings, just add large pieces of onion, ginger, star anise and bay leaves.
Add water to the spices and cook on low heat for ten minutes until the flavor of the spices is completely absorbed into the water. Then remove the spices and leave only the spice water.
Zhao Xiaojing took out the pork skin strips and put them into the pressure cooker, then poured in the spice water in a ratio of 1:6, covered the lid, turned on the pressure for 20 minutes, then turned off the heat, and simmered for another half an hour before opening the lid.
Zhao Xiaojing thought about it and divided the cooked pork skin soup into two portions. For one portion, she took out the pig skin, wrapped it with plastic wrap and put it directly in the refrigerator to freeze.
The other portion was put into a blender and crushed with the soup and skin, then the impurities in the soup were filtered out using the quick module, and it was also wrapped in plastic wrap and frozen in the refrigerator.
This was mentioned when I called Sun Dehai that day to inquire. Sun Dehai had never made soup dumplings, but when he made skin jelly himself, he froze the skin and soup together in the refrigerator, and he ate it with the chewy texture of the jelly skin.