"Using cobblestones for cooking? Will it explode?"

In the kitchen, Zhuang Yizhou and others gathered around these stones, occasionally playing with them, their eyes full of curiosity.

Everyone has never seen food cooked with stones. Stone buns, which can be seen in many places in the north, are made by baking bread in hot stones.

There are also sugar-fried chestnuts, which are cooked by putting the chestnuts into stones and baking them.

In addition, delicacies such as stone pot bibimbap and stone-fried pork are also closely related to stones.

But these are using stones as tools and containers, and are not directly used for cooking dishes.

When Chef Xie came just now, he said that he would use these stones to heat them for cooking.

What can be done if these pebbles are heated and fall apart?

During the high temperatures in summer, I have always heard that the stones in some places are cracked by the sun. If you heat the pebbles directly, the possibility of cracking will be greater, right?

Lin Xu also felt a little surprised.

It stands to reason that senior brother is the head chef of Diaoyutai and would disdain such gimmicks, but what happened today?

Just now, Xie Baomin came over with a bag of stones, said that they would be used for cooking at noon, and left in a hurry, which aroused everyone's curiosity.

"Boss, what did Chef Xie do?"

"I went to the boarding school to deliver clothes to his children. I will know how to use these stones when he comes here at noon. Car boy, wash the stones later and talk about cooking when my senior brother arrives."
p>

I have to serve fried noodles today, so I am quite busy.

Since last night, the company has been promoting it overwhelmingly.

After all, one thousand copies had to be sold in three days, and at least three hundred people had to choose fried noodles for two consecutive meals. Such task requirements made Lin Xu pay special attention to the preparation of fried noodles at noon.

The pastry department even has a dedicated hand-rolled noodle workbench, where Niu Chuang and two other chefs are constantly rolling out the noodles.

In the cooking area, several stoves specially designed for making fried noodles have also been specially moved.

Lin Xu plans to challenge himself to make fried noodles this time and control four stoves alone.

Well, when I was making hand-made noodles in the past, I could make more than a dozen bowls of noodles at a time, and cook them directly after rolling them out. The reason why sales were high when the store first opened was because it took advantage of the advantages of mass production.

To make fried noodles this time, in order to prevent being judged as cheating by the system, he planned to make fried noodles himself and challenge his physical limits.

I have been busy with my business recently, so it’s time to experience the feeling of being so busy when I first opened the store.

In order to save time for frying noodles, Lin Xu now asked the kitchen helpers to prepare the meat slices and side dishes for making fried noodles.

Later, stir-fry the vegetables and prepare the stew.

When you start making fried noodles, just fry the noodles directly.

It can save the time of stir-frying the ingredients, stir-frying the vegetables and making the stew. Relatively speaking, this has saved about half of the time.

When it comes to the specific cooking process, Lin Xu can also plan the time reasonably.

For example, after frying the noodles, adding the stewed soup and vegetables, you can leave it to the chefs to take care of it. Whether it is simmering or taking out the pot and putting it on the plate, Lin Xu does not need to be involved.

Using this method, Lin Xu felt that there was no problem managing four stoves.

In fact, the main difficulties in making fried noodles are the heat of frying the noodles and the amount of braised soup. If these two points can be achieved, the noodles will not be too unpalatable.

Lin Xu completed the key steps and left the rest to the kitchen assistant. This not only increased the amount of fried noodles, but also maximized the use of human resources in the kitchen.

While making arrangements, Wei Qian came over:

"Can you do it alone? Don't tire yourself out. The boss lady will be unhappy later."

Lin Xu smiled and said:

"It's okay. I haven't been too busy before the Mid-Autumn Festival. It's time to move around to prevent my body from getting rusty."

"Can you handle it during peak hours?"

"It should be possible. One pot can make four or five servings of fried noodles. The four stoves are quite powerful. I think I can keep up with the demand of customers."

When Wei Gan saw that Lin Xu didn't seem to be joking, he said to the helpers:

"The boss is going to use a big move today, so be smart and follow suit."

In the past, only apprentices were qualified to work in the back kitchen of restaurants, and assistant cooks were not allowed to get close.

Nowadays, some big hotels still follow this rule.

However, Lin Ji is not so rigid and dogmatic. As long as you want to work hard and make progress, the chefs in the kitchen, including Lin Xu himself, will enthusiastically explain the essentials and techniques in cooking without hiding anything.

After all the ingredients were prepared, Lin Xu set up a large wok, began to stir-fry the meat slices, and made the side dishes and stew needed for the fried noodles.

While he was busy, Wei Qianye and Zhu Yong also began to use large soup buckets to cook hot and sour soup for fried noodles.

After feedback from those customers last night, when I ate fried noodles without soup, I felt a little choked, and I felt a little tired at the end of the meal.

So I need a bowl of hot and sour soup to relieve fatigue and appetize.

Because vinegar and pepper are added to the hot and sour soup, it not only relieves tiredness, but also has an appetizing effect. It is the best partner for fried noodles and pancakes.

At 10:30 in the morning, Lin Xu had prepared two hundred dishes and soup for fried noodles.

Originally, he only prepared a hundred copies, but after seeing the comments and updates online, he felt that one hundred copies might not be enough.

Because the enthusiasm of customers is really too high.

Some have asked for sick leave, some have lied about coming out to meet clients, and some have dragged company leaders into the trap.

In order to eat delicious fried noodles from their hometown at noon, they really tried their best.

"Get ready for lunch. It may be a fierce battle at noon. Everyone should try to eat as much as possible. Don't get hungry in the middle of the day."

Today’s lunch is fried noodles made by Wei Gan.

He made a large bowl, which looked like stewed noodles, but when the employees took a bowl and tasted it, they found that it was better than stewed noodles.

While everyone was eating, Xie Baomin came to the store.

Everyone looked over and wanted to know how those stones were used.

"You all want to learn, right? Come on, I'll do it for you and see."

Xie Baomin didn't hide his secrets. Seeing that everyone was interested and even curious, he took the initiative to invite everyone to come to the kitchen to study together.

"These pebbles were picked up from a creek when I went to Xishan last time. After I picked them up, I washed them many times and used them several times. They are very useful."

The reason why he brought Shitou here is because his lover Su Peipei’s school went to Haidian Middle School for exchange today.

Haidian Middle School is a stone's throw away from here, so I planned to come to the store for lunch and experience the grand scene of Linji Food during the lunch rush.

When the daughter-in-law comes to eat, the husband will naturally have to work harder.

Xie Baomin brought the stone here and planned to cook a dish that his wife was addicted to recently. He also taught Lin Xushi the cooking technique.

Well, since the master is away, he, the senior brother, has to teach on his behalf.

Only in this way can we complete the instructions given by the master before leaving and improve his junior brother's cooking skills.

Only with certain cooking skills can you learn Master's more high-end dishes.

"Do you have Artemisia japonica? I want some tender ones."

When he came to the kitchen, Xie Baomin started giving orders.

The dish he is going to make today is called stone-cooked Tonghao, which means using stones to cook Tonghao. It is delicious and has a long-lasting taste. It is a must-have whether it is served with rice or wine.

Soon, the driver brought a basket of washed wormwood.

Xie Baomin looked at it, casually pinched off a few old stems of Artemisia japonica, and then said:

"Find a clean ceramic basin, the kind that can be placed on the stove."

Is this about to begin?

Zhu Yong quickly brought over a white porcelain basin for making soup.

Xie Baomin checked it over, nodded and said:

"Yes, you must use pure ceramics to make this dish, otherwise it will easily collapse."

He used kitchen paper to wipe away all the moisture inside and outside the basin, then put it on the stove, turned on a low fire, and began to heat the empty basin.

Then put a wok on the stove next to it, add water to the pot, pour the stones in and start to blanch the water.

"When cooking with stones, you must choose pebbles with a relatively fine texture. They should not be too big, probably slightly smaller than an egg. If there are white pebbles, choose white ones."

Wei Gan asked curiously:

"Why did you choose white, Chef Xie? Is it because white is more resistant to high temperatures?"

"No, it's more beautiful."

The people around me gasped for breath, thinking it was some amazing trick, but cooking with white stone does have a bonus in terms of appearance.

Lin Xu thinks that this dish can be learned, and maybe it will become a best-selling dish in the store.

In addition to the unique and attractive stone-cooked techniques, the most important thing is that the ingredients are Artemisia vulgaris, which is relatively healthy and very beneficial to the human body.
To be continued...