Daddy's Gourmet Store

Chapter 482 Chinese Souffle

Chapter 482 Chinese Souffle

"Sister Suqin, starting tomorrow, you don't have to do the work of washing vegetables, mopping the floor and cleaning the table, let the two new employees do it!"

After the interview, Huang Tao came to the back kitchen and announced to Ding Suqin who had just washed all the ingredients.

"Boss, what should I do?"

Ding Suqin was a little confused.

Suddenly, she didn't have to wash vegetables, mop the floor, or wipe the table, and she felt that her workload was reduced too much.

I'm a bit at a loss!

Huang Tao couldn't help but laugh out loud at these words: "You'll be at the counter to cashier, and you'll be in charge of making drinks! But, for now, you'll be in charge of making milk with mung bean paste first!"

"Okay, boss."

Ding Suqin thought that the workload has dropped sharply, will the salary also drop sharply?

She asked in a low voice: "Boss, is the salary going to be reduced..."

The question is not over yet!

Seeing Huang Tao, he smiled and said, "The salary is still the same."

"Huh? Still stick to the original one?"

Ding Suqin was a little uneasy.

After all, the workload has dropped sharply, and she still gets the original salary, which makes her feel a little bit sorry, because when she worked part-time in the past, if the workload was reduced or the time was not enough, the employer would deduct some money, but now the boss does not It was really unbelievable to her that she didn't buckle it, but kept the original one, and she felt very sorry.

Huang Tao got what she thought again, and said with a smile: "The number of customers in the store is much higher than before, and the demand for this drink, mung bean milk milk, is actually quite a lot. Besides, in the future There will be new drinks launched in the store one after another. When you learn it, you will be fully responsible for making it, such as the coconut milk bobo smoothie that will be launched at noon. I will teach you when I have time, and I will teach you in the future. You are responsible for it, and you helped me share the work of this drink, so that I have time to enjoy leisure and more time to cook other dishes, it is worthwhile for me to give you these wages."

Ding Suqin was silent, Huang Tao's words inspired her.

Why do you have to think about whether the boss should give you so much money?Why don't you think about how to make yourself worthy of the boss's salary?

She once saw this sentence on TV: "The value of an employee does not lie in his own ability, but in how much benefit he can create for the company!"

So, she has to work harder!

Ding Suqin showed her white teeth and smiled brightly: "Okay, boss, I will work hard and learn hard."

Turning around, she began to work diligently, and while actively going to the counter to wipe the counter, she was also thinking about how to improve her drink-making skills.

"it is good!"

Huang Tao smiled slightly, looked at Li Chengzhan and Lin Qiyu who were not far away, and said with a smile: "Chengzhan, Qiyu, you two are the same, you don't need to dry clean vegetables and dishes, just focus on packing meals and serving dishes! "

"Okay, thank you boss."

Li Chengzhan and Lin Qiyu didn't have the slightest bit of shyness about this, and while they responded readily, they also felt that their boss was a really nice person and would sympathize with their employees.

Also specially recruit people to share their work.

Unlike other bosses, who try to extract the value of the surplus labor of employees in different ways.

It is also their blessing to have a boss like Huang Tao!

in the kitchen.

Xu Hao and his three chef assistants were also busy preparing for the pre-processing of various dishes to be sold at noon. Huang Tao looked at them and raised a few words from time to time.

Waiting for the preliminary work to be processed.

Huang Tao started to prepare their own lunch again, and by the way, he made some eggs with ginger juice and walnuts, trying his own skills.

In fact, the method of egg mixing with ginger juice and walnuts is very simple.

The key is to choose good ginger.

Freshly squeeze the ginger into juice without adding water.

Ginger juice is yellow in color and full of ginger fragrance.

Pour the beaten eggs and chopped brown sugar walnuts into the boiling turmeric wine.

After stirring gently, put it into the pot to steam.

After the custard is formed, sprinkle the mixture of walnuts and brown sugar on the surface, continue steaming for a few minutes, and then serve.

When Xu Hao and the others saw their boss cut the washed and peeled ginger into small pieces and smashed them like a food processor, they knew that he wanted to make a new dish for everyone to eat at noon.

The classmates in the school are envious of him and Lin Zifeng, who can eat the delicious food in the restaurant that they dream of almost every day.

But they don't know that the boss will occasionally think about making all kinds of novel and delicious food for them, the employees.

Their appetites were greatly satisfied, Xu Hao and Lin Zifeng looked much stronger, they were too thin before.

He smiled and asked, "Boss, what are you going to cook?"

"I'm going to try some ginger walnut eggs. Do you like this ginger walnut egg?" Huang Tao kept moving his hands and responded with a smile.

Xu Hao nodded: "It's okay."

This is also true. They have eaten this local specialty food before, and it is also known as "Chinese-style soufflé"...Ginger walnut egg.

That's it!

The spicy and sweet taste made them a little uncomfortable at first, but after eating it, they felt that the taste was not bad.

And just not bad!

Of course, they are still looking forward to their boss' version of ginger walnut egg.

Jiang Chao was pleasantly surprised. He loves to eat eggs with ginger juice and walnuts. The boss is always tossing new dishes and drinks recently. I just saw him cut and peeled ginger and put it on the cooking machine. I guess there might be ginger juice today. dish.

Because he was prepared, he took a deep breath and smelled the spicy scent of ginger with some enjoyment.

this will.

Huang Tao took out the mashed ginger, separated it with gauze, filtered it and squeezed out the ginger juice.

The reason why I don't use the ginger juice sold in the market directly is because the ginger juice is mixed with water, and the taste is not so pure!

Pour the ginger juice into the pot, then add an appropriate amount of rice wine and cook together.

During this period, he cut the walnuts into small granules.

After seeing the ginger juice boiled, he poured the ginger juice into the enamel bowls prepared in advance and let it cool for later use.

Immediately afterwards, I picked up the pan again, put the chopped walnuts into the pan, and stir-fried it over low heat to release the aroma.

Take it out and put it in a bowl, wait for it to cool down a bit, add an appropriate amount of brown sugar, and mix well with chopped walnuts for later use.

Take some native eggs, knock three native eggs into each enamel bowl filled with ginger juice, break them up and stir them evenly, then sift them.

In this way, the steamed taste will be more tender and smooth.

Then add the crushed brown sugar walnuts that have been stirred evenly in advance, and continue to stir evenly.

He took a spoon and wiped off all the foam on the surface one by one.

Then according to the traditional method, put tiles in a large iron pot and heat it up.

Then put the pre-adjusted walnut crushed egg liquid into the iron pot together with the bowl.

Turn on high heat and dry steam.

After steaming for about 10 minutes.

He turned off the heat and let it continue to simmer for 5 minutes.

After it is out of the pan, sprinkle a little brown sugar on it, and burn the surface with a spray gun.

Add some caramel aromas for a more concentrated flavor.

That's it.

Bowls of ginger and walnut eggnog are ready.

(End of this chapter)