Lin Xu asked in a low voice:

"Master, are you going to be with Aunt Leopard?"

Uncle Gao nodded helplessly:

"I can't use tricks, I can't get rid of them, I don't have any other choice."

Tsk tsk tsk...

So if you can’t beat it, then join, right?

Lin Xu is very supportive of this. He feels that the master is old and really needs someone to take care of him.

But for ordinary people, it is really difficult to control this old Neptune who often resorts to tricks. Only the more skilled Leopard Print Aunt can subdue him steadily.

Well, I agree to this marriage!

"Master, I think you are suitable for marriage, and I support you!"

Uncle Gao sighed helplessly:

"What's the use of your support? The key is that Lucy and the others don't support it..."

I'm going!

Do you want to have such fun?

Lin Xu said in his heart, "What a good guy, one Lucy is not enough, there is actually one of them hanging behind me, Master, you are really strong and strong.

Aren’t you afraid of losing your waist?

You'd better worry about this problem by yourself.

I'm a newbie in relationships, so I can't give you any good advice.

Lin Xu continued to work with his head down, unable to help his master's troubles.

The dish of stir-fried yellow beef should not only highlight the tenderness of the beef, but also have enough spicy flavor, so that it will be appetizing and delicious, and will make people want to stop eating.

In order to make the dishes more delicious, Lin Xu chose green and red peppers from green and red vitex trees respectively.

Two kinds of Erjing tiao are cut into diamond-shaped sections with an oblique knife, which not only allows the peppers to be fried quickly in the pot, but also allows the spiciness in the peppers to quickly penetrate into the beef.

The beef is tender and spicy at the same time.

After marinating the beef for about ten minutes.

Lin Xu set up the wok and started making.

The preparation steps of the stir-fried yellow beef dish are not complicated, and can even be described as simple. The difficulty of this dish lies in the control of the heat.

It should be accurate to the point where the beef is just ripe after the dish is placed on the plate.

This kind of beef tastes tender, delicious, spicy and appetizing.

Heat the pot, pour a spoonful of oil, slide the pan out, and then add three tablespoons of cold oil.

No matter what kind of food you are frying, it is best to slide the pan before frying. This will not only prevent the ingredients from sticking to the bottom of the pan when cooking, but also extend the service life of the wok.

When the oil temperature is 70% hot.

Lin Xu poured the marinated beef into the pot, and then stirred it quickly with a spoon to spread the beef quickly in the oil pot.

This step must be done quickly.

Otherwise, the meat slices will be unevenly cooked.

At this time, the benefit of marinating the meat in cooked oil is revealed. All the meat slices spread out quickly in the hot oil and change color quickly.

Under the influence of soy sauce, the surface of the beef has a light red sauce color.

After all the meat pieces change color.

Lin Xu placed the colander on the oil drum, then picked up the wok, poured the meat slices and fat into the colander, and filtered out the excess fat through the colander.

This way the meat slices will not taste greasy.

The filtered fat can be used again when frying things.

After pouring out the oil, put the pot back on the stove.

First, use the base oil in the pot to stir-fry the minced onions and garlic until the aroma comes out. Then add the chopped green and red peppers into the pot and stir-fry over high heat. While frying, tap the peppers with a frying spoon.

This not only allows the peppers to cook faster, but also allows a thin layer of tiger skin to form on the surface of the peppers, making them taste better.

"Oh, this spicy smell, you can eat a big bowl of rice just by smelling it."

While he was busy, Shen Guofu opened the door and walked in.

Behind him was a woman in her thirties, wearing business attire and rimless glasses.

I saw Lin Xu was busy.

Shen Guofu did not bother him, but held Dundun in his arms and whispered to the woman next to him:

"Xiao Dou, from now on, you will be responsible for filing the tax for this store. Now the daily turnover is 50,000 to 60,000 yuan. How do you think it is more appropriate to file the tax?"

The woman surnamed Dou is the tax manager of the finance department of Shen Guofu Company, and her name is Dou Wenjing.

She thought Mr. Shen brought her out to expand new business, but she didn't expect that he was filing taxes for a small restaurant, which made Dou Wenjing feel like an anti-aircraft gun was shooting mosquitoes.

Because it is very simple for such a small enterprise to file taxes, any employee in her department can do it.

But the turnover is 50,000 to 60,000?

Dou Wenjing pushed up her glasses and asked in disbelief:

"No way? So high?"

This small restaurant is only over 100 square meters at best, and there are not many seats inside. How does it achieve such a high turnover?

"You will understand why the turnover is so high after you have a meal here."

Holding Dundun in his arms, Shen Guofu felt as if he was holding his own grandson.

Looking back, when Yueyue and Xiaoxu get married, their children will be so well-behaved, right? After all, the son-in-law is a gentle and gentle boy, not naughty or troublesome.

But when I think of my daughter...

Shen Guofu feels that it is hard to say whether his future grandson will be as well-behaved as Dundun.

"Mr. Shen, this store is..."

As a migrant worker, Dou Wenjing quickly got into the groove.

She wants to know who owns this store.

Only in this way can we plan in a targeted manner.

"My son-in-law's."

When she heard that it was Mr. Shen's son-in-law who opened the shop, Dou Wenjing immediately became interested:

"With such a high turnover, it no longer meets the national micro-enterprise declaration standards. I think this store should be changed to a catering company as soon as possible. Through company tax filing, not only the tax rate is lower, but also employees pay social security, purchase equipment, etc. Convenient..."

In the kitchen.

Lin Xu doesn’t know yet that he is about to become the general manager of the company.

He fried the chili peppers in the pot until they were raw, and then poured the filtered beef into the pot again.

Stir-fry twice to mix the chili pepper and beef evenly, then pour a little cooking wine along the side of the pot, and use the volatilization of the cooking wine to take away the odor in the beef.

Then start seasoning.

A small spoonful of salt, a small spoonful of sugar, and a little light soy sauce.

Continue to stir-fry for 30 seconds, stir in the seasonings, then remove from the pan and serve on a plate.

"It tastes good, and the beef is fried just right."

Uncle Gao, who was worrying about his emotional problems, looked at the beef on the plate and his eyes suddenly lit up.

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Among the green-red peppers are slices of ruddy beef. Both the peppers and the beef are shiny with oil, but not much oil is visible on the bottom of the plate.

This method of only smelling the aroma of oil but not seeing any grease is the most effective test of cooking skills.

Because accidentally, the beef was cooked dry and woody due to too little fat, and even the green and red peppers were fried.

Lin Xu smiled and said:

"This is a method I was thinking about blindly, but I didn't expect it to turn out quite well."

Uncle Gao smiled and said:

"Since you can make stir-fried yellow beef so perfectly, you should also be able to make stir-fried pork and stir-fried pork liver, right? It's all the same routine."

Really?

Then you can try it later.

Lin Xu said:
To be continued...