Morning.

Lin Xu went to the store after breakfast and started working.

At about ten o'clock, he and Shen Jiayue, who had never seen the industrial practice of Qiuli paste, drove to the logistics department with the Luo Han Guo, licorice, dried lilies, red dates, loquat leaves, Sichuan clams, honey and other ingredients and herbs that Lao Huang had delivered in the morning.

Street.

When he arrived, he saw stacks of empty cardboard boxes inside.

All three thousand kilograms of Sydney pears have been taken out of the box, some are soaking in the pool, and some are in the cleaning machine.

In the bucket next to the machine, there are pears that have been cleaned and cored one by one.

"Boss, what should we do with these Sydney pears? Just tell us the steps, and we will operate the equipment without you having to do anything."

Having a person in charge who works wholeheartedly makes people worry less.

Lin Xu said:

"Just put it in a soymilk machine and crush it, then pour it into a jacketed pot and cook it.

"Okay, let's start preparations now."

Wang Ziqiang agreed and went to work, while Lin Xu cleaned all the medicinal materials to be used, then broke open the monk fruit, removed the core of the red dates, and modified the medicinal materials such as licorice.

Three thousand kilograms of Sydney pears is a lot.

Even though the large-capacity commercial soymilk machine is used here, it still needs to be whipped more than ten times to complete.

After enough for one pot, Lin Xu put the medicinal materials and honey into the sandwich pot according to the proportion and started to cook.

When cooking, turn on the stirring function of the sandwich pot, which can not only stir the medicinal materials evenly, but also effectively prevent the occurrence of sticking to the bottom of the pot.

While it’s cooking, it’s almost time to eat.

Wang Ziqiang was just about to ask someone to prepare lunch when Che Zi drove the store's grocery cart and delivered lunch.

Braised chicken nuggets, stewed pork knuckles with soybeans, stir-fried cabbage leaves with dried shrimps, braised tofu with minced meat, handmade fish ball soup, rice.

Standard four dishes and one soup.

Lin Xuchong said to the employees:

"Don't cook for lunch today. Lin Ji has made a staff meal. If you can't take care of eating in the morning, you can also ask the store to deliver it. Just let us know in advance."

After speaking, he explained to Wang Ziqiang:

"It's not okay to recruit a few more people until we have to worry about food."

There is actually no shortage of food here.

For example, soy milk, yam juice, pumpkin juice, etc. can be drank openly.

There are also various fillings. You can make buns with some bread, stuff them into the steamer, and the hot buns will be ready in no time.

But there are not enough manpower, and everyone is so busy that they can’t even think about making food.

Most of the time, I just make some meat, add some cabbage, tofu, vermicelli, etc., stew it in a pot, and add it with the sesame seed buns bought at the street corner, and it's a complete meal.

This kind of food combination is not very scientific, so Lin Xu decided to ask the store to make more and deliver food here.

We are all our own employees, we cannot favor one over the other.

What's more, the profitability of Ziqiang Shengjian is even higher than that of Lin Ji.

If you don’t make fast food, you don’t know how high the interest rate is, so you still haven’t let go of those high interest rate projects in Shangxin. If you do, the interest rate will be even higher.

These vegetables are all served in basins, and the rice is served directly on the steaming plate.

Everyone took bowls, chopsticks and plates and began to serve themselves rice and vegetables.

Lin Xu and Shen Jiayue didn't go back to eat. They took the two bowls of rice handed over by Che Zai, took the dishes that had been put on the plate, and sat around the dining table with Wang Ziqiang, Che Zai and others to eat.
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Today's lunch was prepared by Guo Xinghai and Zhuang Yizhou. It has a strong style of Huaiyang cuisine and Cantonese cuisine. The dishes are not spicy, but fresh and flavorful enough.

Especially the hand-made fish ball soup and fried cabbage leaves with dried shrimps, the word delicious is simply engraved into the dishes.

Cabbage leaves are soft and tender, and are very easy to cook. Put the cabbage leaves into the crispy shrimp skin cooked in high-temperature hot oil and stir-fry over high heat. When it is about to come out of the pan, drizzle with some shrimp oil.

As soon as you take a bite, the freshness of the cabbage itself, the rich umami flavor of the shrimp skin, and the shrimp oil drizzled when it is finally out of the pan are really unparalleled.

As for the fish balls, fresh fish is deboned and then scraped bit by bit into minced meat. After repeated beating, the fish balls are finally made into elastic fish balls.

This kind of fish balls is paired with thick soup made from fish bones and some lard, and it has all the aroma, flavor and texture.

After taking a sip of the soup, it feels like a sea breeze is blowing in your face.

"Today's food is so delicious, I feel like I'm overdosing it again."

Shen Jiayue pouted, feeling that every time she wanted to lose weight, foodies headed by Lin Ji would jump out and cause trouble, causing her, a girl with a vest line, to almost lose her vest line.

Wang Ziqiang was eating cabbage and sighed:

"I didn't expect that shrimp skin can be used in this way. In the past, I thought it could only be used in stuffing or soup. Today I really learned a lot."

Lin Xu smiled and said:

"Relatively speaking, shrimp skin is more suitable for frying chrysanthemum. Young leafy ingredients with softer texture, such as cabbage leaves, can be cooked together with shrimp paste to make it more delicious."

The car guy next to me carefully wrote it down:

"Shrimp paste? This is good. I'll try it later."

Although he could have three meals a day in the store, sometimes when he returned from get off work, he, Xu Xinhua, Niuchang, Ma Zhiqiang and others would prepare two dishes to go with wine, drink some wine and then sleep.

Since the boss said that shrimp paste is more suitable for cabbage leaves, I will buy a bottle and try it later.

Let’s see how it tastes.

Lin Xu picked up a piece of chicken and saw that it was a chicken wing. He immediately put it into Shen Jiayue's bowl, picked up a chicken foot and chewed it slowly.

This braised chicken nugget is very authentic. When making it, I didn’t use soy sauce, but used sugar.

It tastes like a light caramel aroma, which is something that cannot be produced with dark soy sauce.

The chicken is firm and chewy, and tastes salty and fresh. It's very enjoyable to eat a bite of chicken steak and a bite of rice.

After lunch, all the employees’ faces were filled with smiles.

In the past, I just made do with what I had to eat, but it was a bit unbearable to eat such delicious food.

Lin Xu stood up and looked at the cooking situation in the jacketed pot. It was almost ready to be taken out of the pot. It would have to continue cooking after filtering.

Wang Ziqiang turned off the fire of the sandwich pot, then operated the equipment, poured the pear soup in the pot into a large basin, then added the uncooked pear and continued to cook.

As for the poured snow pear soup, the temperature is too high at the moment and cannot be filtered. It needs to be cooled first.

When it is almost dry, push the filter used to filter the soy milk, pour the pear soup in, and start filtering.

This kind of filter not only filters out the juice, but also directly squeezes the residue twice to squeeze out as much water as possible.

"Boss, are these residues still useful?"

Wang Ziqiang's original intention was to throw it away directly, but Lin Xu was still thinking about fertilizing the flower pond on the roof and said with a smile:

"Put it in a bag and I'll take it home to fertilize the flower pond."

Pour the filtered pear juice into the soymilk machine, turn on the heating function, and stir while heating.

This process is relatively slow. Fortunately, there are two soymilk machines, so the work here will not be delayed.

After the second pot of pear soup is boiled and filtered properly, clean the sandwich pot, pour both pots of pear juice in and simmer.

At this time, the pear juice in the soy milk machine has become thicker. Stir it with the second pot of pear juice to prevent the taste difference between the two pots of autumn pear paste.

When Lin Xu crushed Sichuan clams into powder, the truck driver delivered more than 300 washed and sterilized glass jars.

As soon as she heard that three thousand kilograms of snow pears would be used to make Qiuli ointment, Dou Wenjing had already started to purchase the necessary glass jars. In addition, she also asked the advertising company she often cooperated with to make some stickers to put on the jars.
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In the middle of the sticker are the words "Qiuli Gao", with the words "Inheritance of Ancient Methods" and "Produced by Lin Ji" printed on both sides.

There are also food safety certificate codes and other contents below. These procedures were completed in advance by Dou Wenjing in advance. However, because Lin Ji does not have an online store, he did not apply for an online sales license.

When the Qiuli ointment was almost ready, the butler who took charge of the overall situation drove up.

Lin Xu looked at her and asked:

"How many bottles does Sister Jing want today? I'm not in a hurry to sell this time. I'll give some benefits to my own people first."

Dou Wenjing smelled the delicious Qiuli ointment in the pot, smiled and said:

"Send a bottle to each of my parents, and leave a bottle in the office to drink."

Shen Jiayue asked:

"Wouldn't relatives and friends give it as a gift?"

Dou Wenjing shook her head:

"No, if I let them know that I am living a good life, I might need to borrow money again. I am very annoyed. Last time, I specifically told Yang Lin not to talk nonsense to the people in my hometown."
To be continued...