Chapter 455 This Craft Will Definitely Make You Rich if You Go to Huaihai to Open a Store

When the doorbell rang, it wasn't someone else who came, but the Huo family's uncle and nephew.

It was Jiang Hua who opened the door, and she called out very politely: "Uncle Huo, hey, Xiaozheng, you are here too."

Huo Zheng was ten years younger than Jiang Hua, and because he didn't like reading, he went out to work as an apprentice cook very early. However, because of time travel, he actually lived five years longer. Now he is five years younger than Jiang Hua, and he will be twenty-four years old after the new year. The two also knew each other, because Huo Zheng would follow Huo Ying to Jianghua's house to pay New Year's greetings during the Chinese New Year.

"Hello, Miss Jiang Hua." Huo Zheng handed over the fruit he was holding.

"Come in, come in." Jiang Hua let the two of them into the house.

"Old Huo, here we come." Jiang Aijun greeted Huo Ying.

"Old Jiang, I have told you many times, you can't call me Lao Huo. It sounds like an old guy." Huo Ying was not very satisfied with the name Lao Huo, it sounded like a curse.

"Okay, old win." Jiang Aijun changed his words.

"Don't, don't call me Lao Ying, this name is weird." Huo Ying also doesn't like being called Lao Ying, this name is too easy to extend to other names. What eagle, what old whore...

"Okay, then I'll say it. What's the matter with you bringing Xiaozheng here early in the morning?" Jiang Aijun asked directly.

"I told you about Xiaozheng."

"Uh, it's not that I don't help with Xiaozheng's affairs. As you know, he cooks too much. It's like a volcano erupts to make a person who can eat fried chicken chops. Although it's a gimmick , but customers are always worried about his dishes. So I really dare not hire him." When Jiang Aijun heard that it was Huo Zheng's business, he was a little embarrassed.

Logically speaking, based on the relationship between him and Huo Ying, it would not be difficult to help him solve his nephew's work problem, especially since this nephew is a chef and his family runs a restaurant. But Huo Zheng's cooking is really different from ordinary people's. He has too many special effects, and they are DuangDuang's every time, which is even more exaggerated than Bawang shampoo.

"No, it's not for this this time. I also know your difficulties. I just watched Jianghua come back, so I want to ask Jianghua. Is there any good policy for returnees to start their own businesses in Huaihai? .” Huo Ying turned his attention to Jiang Hua.

Although Jiang Hua knew that Huo Zheng was a returnee, she was not in Shuangqing all the year round, so she didn't know exactly what Huo Zheng was like.

So Jiang Hua said: "Huaihai still welcomes returnees to come back to start a business. Because the hive city is built in Huaihai, it will become a future capital where returnees and power awakeners gather. Just like Zhang Tong, he is also The Home Returner, because he has the ability to cook, so the Home Returner Office quickly helped him fulfill his need to reopen the store." Jiang Hua said.

"All the procedures are simple, as long as he can prove that his ability will not cause harm to diners, and he will not do all kinds of illegal things, then he can open for business. By the way, I don't even know, where is the other world that Xiaozheng is going to? "

Huo Zheng himself was only 1.65 meters tall, and his body frame was relatively small among men, and his face was relatively tender. When asked by Jiang Hua, he scratched his head in embarrassment, and looked like a high school student: "Well, the other world I went to is a world where cooking skills are respected."

"So, you learned cooking over there?"

"right."

"Professional cooking?"

"It's considered serious cooking... right?" Huo Zheng wasn't very sure.

"It's not easy for you to open a stall in Shuangqing, so you want to go to Huaihai, where the policy is more relaxed, right?" Jiang Hua already knew the purpose of Huo Zheng and Huo Ying's coming here.

"Yes, Huahua, you are right." Huo Ying clapped his hands and said, "That's it. Can you help me inquire about the procedures for returning home to open a shop in Huaihai? Xiaozheng only has cooking skills, not cooking. Now I can only do express delivery, and the exhaustion of express delivery is not a long-term job. I thought that if I could invest in opening a small restaurant for him in Huaihai, food stalls would also work!"

"That's it." Jiang Hua was about to agree, but Jiang Aijun spoke first: "Huahua, let Xiaozheng show you what his skills are like. Then you are talking." Jiang Aijun was afraid The baby girl agreed without hesitation, but later found out that Huo Zheng couldn't help her, so it was very embarrassing.

"It just so happens that Xiao Zheng's cooking is actually quite good. Xiao Zhang is also cooking a dish today. Xiao Zhang, you might as well take a look at Xiao Zheng's cooking. Hua Hua said that you also cook in another world, you will wait Let's try to see if Xiaozheng's craftsmanship can stand up in Huaihai." Jiang Aijun said to Zhang Tong and Huo Zheng.

All right, Zhang Tong glanced at Huo Zheng, the young man looked a little shy. There are very few chefs like this in the back kitchen. Generally speaking, chefs are a group of scumbags, and at most they are bored without showing it. I don't know if this one is bored.

But since it was the future father-in-law who spoke, Zhang Tong, who met for the first time, would not be able to refute his face, so just do it. Just made lunch together.

Because the Chinese New Year is coming, Jiang Hua's refrigerator is full of various dishes, all of which are prepared for the Chinese New Year. There are chicken, duck, beef, mutton and pork, and there are also many frozen seafood.

As a chef, Zhang Tong can naturally cook Sichuan cuisine. The four kings of the Sichuan cuisine arena: twice-cooked pork, Kung Pao chicken, fish-flavored shredded pork, and mapo tofu. Although they are very home-cooked dishes, it is not easy to make them delicious. And these four dishes are also dishes that people in Sichuan and Chongqing often eat. This is like the famous fish head with chopped pepper in Hunan cuisine, but fried pork with pepper is the most commonly eaten in southern Hunan.

Zhang Tong decided to cook these four dishes. It has always been Zhang Tong's principle and method of cooking. There are no fancy seasonings and gimmicks, and the reputation won by solid basic skills is Zhang Tong's appeal.

Therefore, although Zhang Tong took out the pork from the refrigerator and shredded it, although it seemed simple, every knife was cut accurately, and the thickness of the cuts was uniform, so as to ensure that the shredded pork would have a uniform taste. And there is a small recipe in the back kitchen, which is to cut cattle and sheep horizontally and pigs vertically. To treat different meats, cut them from different grain directions, so as to ensure the soft and tender taste of the meat.

Jiang Aijun glanced at Zhang Tong's knife skills and nodded. There were no fancy things, just the fact that the shredded meat cut out by the knife like flying down the knife was even in thickness and even in thickness, which instantly killed all the chefs. This is obviously a person who has practiced the basic skills hard. If you don't practice the basic skills, you won't have this kind of knife skills. But in this day and age, many people have no way to calm down and practice basic skills. Because in the catering competition in modern society, the gimmick is often even greater than the taste, otherwise there would not be so many online celebrity shops.

Even if you can open a restaurant that sells instant noodles, you can open it, at least with something different. It’s like Jiang Aijun went to Hong Kong Island to eat the laksa beef instant noodles in the tea restaurant there, and also ate the fried green mango instant noodles and seafood fried instant noodles in Thailand. Although they are all instant noodles, the taste is very different from instant noodles. don't. There is even a noodle restaurant in Macau that uses Demae Yicho’s instant noodles for business, but the soup and stir-fry ingredients they use are very good, which complements the instant noodles that seem to be fast food. What makes Jiang Aijun very incomprehensible is that the so-called instant noodle cafeterias are purely boiled instant noodles. It's no different from making instant noodles in boiling water by yourself. You can add a poached egg and a slice of luncheon meat at most, and it will cost more than 30 yuan.

Have people who eat these instant noodles ever been shot in the brain? Jiang Aijun was really suspicious. He didn't think such a restaurant would last long, but as expected, this kind of online celebrity shop blew across the land of China like a gust of wind, and then disappeared without a sound.

Also because there are too many semi-finished dishes on the Internet, the threshold for catering entry is very low. You don't even need to learn how to cook. A novice who doesn't even know how to scramble eggs with tomatoes can open a restaurant as long as he can heat various cooking packages and semi-finished dishes.

This is the era when everyone is making quick money, learning how to cook, which needs to be calmed down, has become fast-paced. Internet celebrities, popular models, Douyin hotness, Kuaishou hot sales, these things have become the pursuit of many restaurants. Many chefs are not very good at cooking, but they try their best to participate in some variety shows, and they are actually called the Chinese God of Cookery. Jiang Aijun suspected that these people might not even be able to make three sets of ducks and whole fish without bones.

Zhang Tong's handling of ingredients is very clever, and his expression is very serious when cooking. It was a kind of concentration and seriousness, and he was enjoying the process of cooking. Enjoy the gorgeous transformation process of those ordinary ingredients in his hands.

Shredded pork, shredded winter bamboo shoots, shredded black fungus together with carrots and green peppers, and these materials were cut into a uniform thickness. The neatness seemed to be copied and pasted, which made Jiang Aijun amazed, and he couldn't help but nodded behind Zhang Tong. And whispered to Wang Qian: "Yes, being able to practice such basic skills hard proves that Zhang Tong is a person who can calm down and do things. There are very few people like this now."

Wang Qian gave Jiang Aijun a white look: "I said yes, I told you a long time ago, you don't believe me."

On the other side of Zhang Tong, Huo Zheng also started cooking his own dishes. However, compared with Zhang Tong's simplicity, ingenuity and ingenuity, his painting style is completely different. Huo Zheng really wants to be a chef instead of a courier. At least he is familiar with and likes being a chef. It's too tiring to do a courier. You never know that the courier and delivery boy in Shuangqing will arrive at the delivery (receipt) location, and then The feeling of desperation when they find out that the delivery (receiving) place is actually 20 meters below their feet (or above their heads). Because that's not a gap between floors, but a gap between two spaces!

What Huo Zheng is cooking is a big dish, which is the Sichuan version of Dongpo Pork. As for the ownership of Dongpo meat, Hangzhou and Meizhou have been fighting a lawsuit. One said that Dongpo meat was invented in Hangzhou, so it is Hangzhou cuisine, and the other said that Su Dongpo is from Meizhou, so Dongpo meat is Sichuan cuisine.

Anyway, this kind of forehead lawsuit is not easy to straighten out, even if Mr. Su Dongpo is alive, he can't handle it well. But what is certain is that the modern Dongpo pork is definitely different from Mr. Dongpo’s Dongpo pork back then. At least in the Song Dynasty, although Su Dongpo was the number one gourmet in the world, I am afraid he has never heard of many spices in modern times.

However, Dongpo pork is also divided into two genres in China. Dongpo pork in Hangbang cuisine is mainly sauce-flavored, and the taste is sweet and sweet, adding sugar to enhance the umami taste of the meat. The Dongpo pork in Meizhou, Sichuan and Chongqing is seasoned with chili. It is certain that Mr. Su Dongpo made Dongpo pork without chili, and at most put some cornel.

The Dongpo meat of Hangbang cuisine is salty and sweet, while the Dongpo meat of Sichuan and Chongqing is salty, sweet and spicy, and the taste changes more diversely. But it may not be to everyone's taste.

When a large piece of pork was presented in front of Huo Zheng, Huo Zheng, who was still somewhat shy, suddenly became extremely serious. Huo Zheng's hands exuded scorching heat, like red-hot iron plates, and there was only a creaking sound when his hands were printed on the surface of the pigskin, and the smell of pork began to permeate. This is not only to burn off the untreated pig hair, but also to make the surface of the pig skin have a burnt smell.

"Aha~!" shouted angrily, Huo Zheng threw a large piece of pork into the air, saw the pork flash in the air, and by the time it fell onto the plate, it had been divided into large pieces of even size shape.

Looking at all this, Jiang Hua couldn't help but gasped: "Here, is Xiaozheng always exaggerating like this when cooking? Does he even do acrobatics when cooking?"

Jiang Aijun nodded: "Exaggeration? No, the exaggeration is still behind. If this kid doesn't cook now, he won't even know how to cook."

And what Jiang Aijun said is not wrong, the exaggeration has just begun. The cut pork was put into the casserole. Huo Zheng patted the table, and the seasonings he had prepared were poured into the casserole instantly like a puppet being manipulated.

"It won't taste good like this. Dongpo meat needs to be marinated for a while." Jiang Hua was a little suspicious that Huo Zheng's Dongpo meat might taste bad if it hadn't been marinated.

And Huo Ying over there said: "No, Xiaozheng's superpower is cooking, just watch."

Zhang Tong, who was frying fish-flavored shredded pork, couldn't help but look at Huo Zheng who was cooking in a big way. Huo Zheng's face turned red, and he pressed his palms against the casserole to urge him. I saw the sauce in the casserole churning, and most of it was absorbed by the pork in an instant.

"What kind of principle is this!"

"Xiaozheng said that this is the martial art he learned to cook over there. It seems to use internal force to resonate the pork at a high speed, so that the texture of the pork expands like a water-absorbing sponge, so that the taste can be tasted quickly."

While cooking up to this point, Zhang Tong also found that Huo Zheng was indeed a bit unusual. Cooking by yourself can be regarded as quick-hand dishes, which are the kind of dishes that are more convenient and quick to make. And it's not gorgeous, but Huo Zheng has too many tricks. Not to mention how well the dishes are cooked, this battle alone can attract many people.

While Zhang Tong was cooking, Huo Zheng's Dongpo pork also started to heat up. Generally speaking, it takes at least two hours for Dongpo pork to simmer over low heat to soften, and if you want to catch up with the time for eating, those two hours are definitely not enough. After all, Zhang Tong has already cooked a dish.

Now there is only ten minutes for Huo Zheng at most, and Huo Zheng was unhurriedly striding his horse and pushing his palm, and the firepower of the casserole soared. And such a big fire did not crack the casserole, Zhang Tong was very curious how he did it.

And Huo Ying's explanation over there came just right: "Xiaozheng originally said that this seems to be the three-flavored zhenqi he learned in another world. It can activate the flame and protect food and cooking utensils. It made many people who would have taken a long time It takes time to prepare the stewed ingredients in a short time.”

Hearing what Huo Ying said, Zhang Tong couldn't help thinking that he had watched the clips in Zhou Xingchi's "God of Cookery". Cooking with kung fu? I never thought about it, what would happen if I cook with electromagnetic force? Do you want to try it yourself? Hmm... No, no, what if I fail like my own alchemy?

Although Zhang Tong thought a lot, he didn't stop. After another ten minutes, Zhang Tong's four dishes were all finished. Although they are all very homely Sichuan dishes, the color and aroma are both good. The color of the dishes is bright red, and the color contrast is very bright, just like when the saturation is raised when taking pictures. This gives people a strong visual impact, and just smelling the smell of fish can make your mouth water. Fish-flavored shredded pork, twice-cooked pork, mapo tofu, and Kung Pao chicken are all side dishes!

Especially mapo tofu and fish-flavored shredded pork, use a spoon to mix a large spoonful into the rice and stir evenly, and you will be full of satisfaction after eating it!

And the Dongpo meat, which was supposed to be stewed for more than two hours, now exudes a strong meaty aroma under Huo Zheng's cooking. Does it smell good? !

Huo Zheng was not afraid of being scalded, so he directly put the casserole on the anti-scald mat with his hands.

"My dishes are ready, can I open a shop in Huaihai like this?" Huo Zheng looked at Jiang Hua and Zhang Tong.

Zhang Tong grinned: "It's hard to say whether you can open a store, but the gimmick is enough. According to the urination of many people working in Huaihai, even if you don't eat your food, just watching your performance is enough." Zhang Tong What he said aroused Jiang Hua's approval.

Jiang Hua said: "If Xiaozheng's ability is like this, it is not difficult to open a store in Huaihai."

And Jiang Aijun shook his head and said: "It's not that simple, you won't know until you eat Xiaozheng's dishes."

Just when the whole room was about to eat and taste the dishes made by Zhang Tong and Huo Zheng, the doorbell rang again.

"Who is it? It's noon? Do you want to eat?" Although Jiang Hua said so, he still went to open the door.

"Hello, cousin Jianghua. I came here to apologize today. Yesterday my car broke down and left you on the road. I am very sorry. This is a fruit basket of apology." It was none other than yesterday. Cousin Jiang Daoliu with a 660,000 Mercedes-Benz.

"Hello, uncle, hello aunt." Jiang Daoliu was not polite, and went directly into the room to say hello to Jiang Aijun and Wang Qian. He didn't know Huo Ying and Huo Zheng, so he just nodded and smiled. But when he looked at Zhang Tong, he nodded and smiled a little stiffly.

"It smells so good." Jiang Daoliu was really not polite at all: "What a coincidence, I don't want to leave when I smell this scent. What's in this casserole? It smells so good." Jiang Daoliu said. Just take off the lid of the casserole.

Huo Zheng shouted: "Everyone protect your eyes!"

"Huh?" Everyone covered their eyes, only Jiang Daoliu, who didn't know why, lifted the lid.

A flash of golden light soaring into the sky flashed, and after the golden light dissipated, Jiang Daoliu fell to the ground in pain, covered his face and yelled: "Ah!!! My eyes, I'm blind!"

Everyone present looked at each other in blank dismay, Zhang Tong couldn't help but patted Huo Zheng on the shoulder, and gave a thumbs up: "Brother, you are really good at cooking." This was the first time Zhang Tong took the initiative to praise people like this.

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