Chapter 1318

Zhang Yiwei smelled the gossip and leaned over: "Boss, are you really in debt?"

Wang Xiaoming ignored him: "You would recommend a mobile phone to me."

Zhang Yiwei said: "Buy a Huawei or Xiaomi. They are better among domestically produced machines and have good value for money."

"Okay, you can accompany me to buy one later." Wang Xiaoming felt that it was time to change his mobile phone. He couldn't always rely on rats to help manage his Weibo, and Yang Ming also wanted a mobile phone for easy communication.

In order to reduce Yang Ming's burden, Wang Xiaoming made breakfast by himself. When Yang Ming came back, the hot three-fresh rice noodles were already out of the pot. Yang Ming looked at Wang Xiaoming who was wearing a mask: "Why didn't you wait for me to come?"

Wang Xiaoming waved his hand: "It's okay, I'm already fine. Ahem, I wore a mask when I did it, so I won't infect you."

Yang Ming glanced at him, then turned around to pick up the dishes. Several people helped unload the dishes, and Yang Ming rode a bicycle to pick them up again. In the three days since its opening, the store's business has not fluctuated much, and the attendance rate is always full. Today is the first day without discounts, so I don’t know how the business will be, but they still prepared the same dishes as usual.

After breakfast, Yang Ming made Wang Xiaoming a dish of Sichuan clams with rock sugar and snow pear: "For cough relief."

Wang Xiaoming said: "No need, I still have cold medicine."

"This is specially used to treat coughs." Yang Ming placed the snow pear in front of Wang Xiaoming and went to work.

Wang Xiaoming looked at the snow pear in the soup cup, feeling warm and happy in his heart. Regardless of the taste of the Sichuan clams, he ate the pear in one go. In fact, it was not unpalatable, but rather sweet. You know, big Nothing the chef handles is unpalatable.

When making preparations in the morning, Yang Ming did not let Wang Xiaoming wash vegetables, only let him cut vegetables. He gave Zhang Yiwei and Zhao Xiaoyang a few more radishes and asked them to practice knife skills after washing the vegetables.

Zhang Yiwei lowered his voice and said to Wang Xiaoming: "Boss, Brother Yang Ming is really good to you. He takes better care of me than my mother."

Wang Xiaoming looked at him and said, "If you are sick, he will definitely give you a prescription."

Zhang Yiwei shrugged: "How can I have such a good life? He doesn't bother to care about me."

Wang Xiaoming glanced at Yang Ming who was cutting meat, and thought that Zhang Yiwei's friendship with Yang Ming was definitely not as good as Zhang Yiwei's, but he was really kind to him. It was really reassuring to have such a solid backing.

There were still many people eating at noon, the occupancy rate was still 100%, and there were still people waiting outside. Looking at this gratifying scene, Wang Xiaoming breathed a sigh of relief. As long as he had the skills, he really wouldn't have to worry about lack of customers.

After 1:30, the peak customer flow has passed, and the kitchen is not so nervous. Wang Xiaoming and Yang Ming talked about going out to buy mobile phones later, and an aunt came in with a menu: "Yang Ming, I met a strange customer. He ordered two dishes that were not on our menu and asked if you could cook them."

Yang Ming asked: "What dish did you order?"

The aunt glanced at the menu: "Pine nut fish, fresh fish and mutton. We don't have this dish in the store. Yang Ming, can you make it? They also said..."

Before she finished speaking, Zhang Yiwei came in from outside and shouted directly: "Emma, ​​what did the guests at the table order just now?"

Wang Xiaoming felt strange when he heard this: "Awei, do you know those guests?"

Zhang Yiwei chuckled: "The owner and chef of Hongyun Restaurant next door."

Wang Xiaoming remembered that Hongyun Restaurant was the restaurant next to their house. It was quite large and had three floors. "Do you know them?"

Zhang Yiwei chuckled: "I have been to their house for dinner, and I have seen the boss and the chef." It was fake that he went to eat, but it was real that he went to collect protection money.

Wang Xiaoming knew that Boss Li had been squeezed out by Hongyun. He was surprised and said: "Isn't the business in their store very good? Why do you have time to come to our house for dinner at this time?" He wondered in his heart, whether he was here to steal his skills again. Bar.

Zhang Yiwei said: "The business in our store must be so good that we have taken away their business. They have no customers, so they want to come and see if our food is really that delicious."

The aunt finally took the opportunity to finish what she hadn't said just now: "The customer also said that if we don't know how to make it, our store doesn't deserve to be called Haibawang."

Yang Ming took the menu, took a look at it, and sneered: "Boss, come here to help, someone is here to kick off the restaurant."

Wang Xiaoming said with a smile: "It's really a good match."

Auntie said: "Do you want to do it or not?"

Yang Ming said: "Yes, of course I will. Eminem, kill a chicken for me."

"Okay."

Wang Xiaoming went over to take a look. There were boiled chicken, stuffed tofu, fish with pine nuts and fresh fish and mutton on it. Everything else was fine, but fresh fish and mutton Wang Xiaoming had never heard of before: "Where is this dish?"

"Anhui cuisine. You first help me chop the meat and make Yong Tau Fu. Ah Wei, go help me grind sesame powder and use white sesame seeds. I'll kill the fish." Yang Ming caught a two-pound grass carp and started to kill the fish.

Wang Xiaoming picked the best piece of pork belly and watched Yang Ming handle the fish while chopping the meat. Fish with pine nuts is also considered a local cuisine, but because the method is too complicated and time-consuming, Yang Ming did not include it in the recipe.

Yang Ming scraped off the scales and gills of the fresh fish, cut off the internal organs, used a cloth to absorb the water from the fish, cut off the head, cut off the whole fish meat against the backbone and sternum, and then used a diagonal knife to Cut the fish into dices horizontally and vertically without breaking away from the skin. Cut the fish, marinate it with rice wine, salt, etc., and then start to paste it again.

When Wang Xiaoming saw this process, he felt that it was extremely complicated, time-consuming and labor-intensive. No wonder it was not included in the menu. If anyone ordered such a dish, they would probably only be able to cook a few fish like this for that meal.

This fish alone took less than half an hour to get down. Yang Ming was very agile and even took the time to steam the chicken that his aunt had killed.

As for fresh fish and mutton, it is not as complicated as pine nut fish, but the selection of ingredients is very particular. It is said that gill fish is the best, but they don’t have this fish here, so they can only use crucian carp instead.

It was already forty minutes after the meal was ready. Wang Xiaoming personally delivered the food, but the other party was already a little impatient with the wait, and was still complaining to the waiter that the food was too slow.

Wang Xiaoming was carrying fish with pine nuts, Zhang Yiwei was carrying fresh fish and mutton, Zhao Xiaoyang was carrying boiled chicken, and auntie was carrying stuffed tofu. As soon as the dishes came out, the diners around them all twitched their noses and said, "What are you doing?" Food? It’s so fragrant.”

"What's that golden thing? I haven't seen it in the recipe." Someone said.

A foodie recognized it: "It looks like pine nut fish, but it's not on the restaurant's menu."

Wang Xiaoming put down the plate: "I've kept you two waiting for a long time, but by chance, it's just come out of the pan, so you can eat it while it's hot. Please use it slowly."