Food: Random stalls, customers chase me all over the country

Chapter 372-Production, Braised Prawns and Cabbage
After saying that, Zhuo Qianqian took out her cell phone and went to call her mother.

Zhuo's mother's school is on vacation, but she still has some work to do, otherwise she would come over to help.

After receiving the call from her daughter, Zhuo's mother smiled and said, "What's the matter? Can't you wait until you get home to tell me?"

Zhuo Qianqian said, "Mom, this is the case. We're quite short of staff here. Aren't there a few needy students in your class? I think we can contact them and see if they have time to come over and help. The boss is always very generous when it comes to hiring people."

There are indeed many rich people in their town, but there are also poor people everywhere. Some children have never even seen their parents and have to depend on their grandparents for support. Some even have lost their grandparents and have to rely on the town's relief money to survive, so naturally they don't have much money.

"And Mom, do you think we can keep making those beef balls? Let those needy students and their families do it together. I think that way we can have a stable source of income. The boss said that these beef balls are easy to make. It's just a matter of effort, not too much technical skills. I think it's quite suitable for them."

When Mrs. Zhuo heard what Zhuo Qianqian said, the images of several children appeared in her mind.

Thinking about the taste and texture of the beef balls I ate yesterday, I couldn’t help but feel excited.

The beef balls don’t have to be exactly the same, as long as they have 8% of the texture and taste, they will definitely sell well!

If this thing can really be accomplished, it will really solve their life problems.

"Xiao Fan, are you willing to teach them well?"

This is the issue that Zhuo's mother is more worried about. After all, as a teacher, she knows that teaching students is a very troublesome thing, and why should she teach people who have no reason to do so?

Zhuo Qianqian chuckled: "Don't worry, Mom, the boss is very kind. He has taught several people before, and now their business is doing very well."

The first ones were the brothers Feng Haoyu and Li Wei, the later two brothers who helped in the kitchen, and the guy from Guangfu who Wang Fan taught him the fried chicken recipe, now their businesses can be said to be very popular. As soon as they open their shops, the people lining up can leave them far behind.

Mother Zhuo hummed and said, "Well, you go talk to Xiaofan first. If he's willing, I'll contact those students."

Zhuo Qianqian hung up the phone and asked Wang Fan, "Boss, there are a few needy students in my mom's school. Although they are only eleven or twelve years old, they have been very hardworking since they were young. Do you think you can ask them to come over and help? If possible, I think we can also teach them how to make beef balls, so that they can have a way to make a living in the future."

Wang Fan smiled and said, "That's great, as long as they are willing to come."

He had been taken care of a lot in his previous life, and the sentence he heard most often was "Don't thank me, just do what you can when you have the ability."

Clearly, this is all he can do.

What he didn't expect was that his small decision was like the butterfly of fate gently flapping its wings.

Zhuo Qianqian pecked Wang Fan on the cheek excitedly: "I knew the boss was the best! I'll go tell mom."

Wang Fan looked at Zhuo's father who was glaring at him with a guilty conscience, coughed lightly and pretended to handle the cabbage carefully.

Braised prawns and cabbage is a classic Shandong dish, which is frequently seen in all major Shandong cuisine star-rated hotels.

Wang Fan ordered sun-dried yellow-heart cabbage, which is perfect for making this dish.

The main use of Chinese cabbage is the leaves, and the stalks are kept to mix with pickles as a welfare benefit, since they are not worth much anyway.

The main point of the order was the braised cabbage with prawns, so he simply prepared this dish first. He poured oil into the pan and stir-fried the cabbage, sprinkling a little salt to release the moisture from the cabbage so that it could absorb the prawn broth later.

After the water is drained, the cabbage becomes a little soft, so take it out and put it in a colander to drain the water.

Pour oil again, and with a "sizzle", put the shrimp heads of the shrimp naan directly into the pot.

Many people do not remove the shrimp heads when making this dish, let alone stir-frying the shrimp heads alone. However, the shrimp oil produced by stir-frying the shrimp heads alone is still richer than that produced by directly stir-frying them.

A large pot of shrimp heads, shrimp feet and shrimp shells can only produce one bowl of shrimp oil. Wang Fan did not throw away the scraps he took out. He put them into a blender and crushed them directly, and then filtered out all the scraps with a sieve.

Heat the pan again, sauté the scallions, ginger and garlic, pour the filtered shrimp oil into the pan and stir-fry. The golden liquid looks extremely tempting, and the rich aroma makes everyone feel delicious.

"Honestly, I'd buy this soup even if it's only 15 yuan a portion. It's so delicious! I can make three bowls of it with just any noodles."

"Of course, that's why Boss Wang's food is so delicious. Every step is absolutely perfect."

"I feel bad for selling this dish for 15 yuan. It's too cheap. If I put it in other hotels, it would cost at least or yuan."

"You should be content with getting a good deal. I guess Boss Wang also wants to boost sales for this seafood farm, so he's giving us a big profit. At most, he's just making a hard-earned income."

Wang Fan ignored the whispers of the crowd. The shrimp oil in the pot had gradually turned amber, and only a small half of the shrimp oil at the bottom of the pot had been left.

Pour the shrimp oil into a bowl on the side, clean the pot and pour the shrimp oil boiled for the first time into it.

The onions and garlic are sautéed, and the shrimp meat is pushed into the pot and quickly turns pink. The rich and mellow aroma is so thick that it seems insoluble.

Pour the cabbage with the soup strained into the pot, add a little rice wine, a little salt and a little sugar, stir-fry briefly for a few times, then pour the bowl of amber shrimp oil into the pot.

The soft cabbage becomes oily and attractive after being soaked in shrimp oil. The rich umami flavor mixed with the fragrance of cabbage seems to become even more tempting.

While stir-frying, Wang Fan also grabbed a handful of coriander stems into the pot, that is, coriander without leaves.

The diners stared at the pot eagerly, and everyone pursed their lips carefully, for fear that their saliva would accidentally steal the show.

This dish was also improved by Wang Fan.

The most important point is the ginger added when boiling the shrimp oil for the second time.

Because the shrimp oil is poured into the pot at the last moment, the ginger will not affect the taste of the shrimp meat, but it still has the unique flavor of ginger.

“Out of the pot.”

Wang Fan uttered two words lightly, and everyone became excited instantly. The people who had been queuing up for a long time had no other thoughts now, they just wanted to buy the braised shrimps and cabbage quickly, and then eat them into their stomachs in big mouthfuls!
Use each of your taste buds to fully experience every bit of the deliciousness of this dish.

(End of this chapter)