Food Intelligence King

Chapter 155 Preparing for New Releases
Steamed buns with chives, eggs, and dried shrimp are a common combination in coastal cities.

After picking and washing the chives in autumn, chop them finely, seal them with sesame oil, and lock in their moisture.

Then there's dried shrimp.

You can't just mix the filling directly; you have to heat oil in a pan and fry it first.

Over medium-low heat, sauté the dried shrimp until golden brown and crispy.

The hot oil brings out the umami flavor of the dried shrimp, and the caramelized aroma makes it very appetizing.

Use a fine-mesh strainer to scoop it out and drain off the excess oil.

The originally snow-white shrimp shells have now turned golden yellow.

When gently shaken from side to side, the crispy shrimp shells rub against the fine mesh of the mesh, creating a soft, rustling vibration.

Both the color and the feel.

All of this indicates that the stir-frying temperature was just right.

The remaining oil in the pan is used to fry the eggs.

Add salt to the egg mixture first for seasoning, then slowly pour the egg mixture into the pot while stirring with chopsticks. When the egg mixture solidifies, it will become yellow and tender small pieces.

The so-called "three delicacies" are simply chives, eggs, and dried shrimp.

These are all very common ingredients, so it's all about eating with peace of mind.

Make steamed buns and put them in a pot to steam.

The operations in the store are so familiar to me.

Once it was cooked through, it became part of today's staff meal.

The appearance of the steamed buns is typical of what the shop usually does.

Handmade has a quality that machines can never replace.

There is an emotional connection between the chef and the customer, but while Chen Zhou is busy in the kitchen, he can see the customers waiting in line outside.

I could feel the other person's anticipation and their satisfaction after eating the buns, so I'm giving them a thumbs up!

Customers outside can probably see the chefs making steamed buns in the kitchen.

Of course, aside from the shape variations that come with handmade buns, the fillings in the shop also differ somewhat in appearance.

Based on fresh meat, cooked meat buns are darker in color and slightly oily.
It's a vegetarian dish with a hint of green.

Because of the network structure of the leavened dough, steamed buns tend to be dry when eaten.

Fresh meat buns contain scallion and garlic water, cooked meat buns contain meat broth, and soup dumplings contain water directly.

Vegetarian Three Delicacies relies on the ingredients themselves.

This refers to the moisture that the chives retain.

When you eat it, you can taste the natural sweetness and spiciness of autumn chives, paired with the rich aroma of eggs and the seafood flavor of dried shrimp.

The freshness, this flavor, also becomes more layered.

While Chen Zhou was having lunch with several employees, he received a series of positive reviews from them.

Xiao Hou can indeed eat a lot, but initially he maintained a certain level of restraint.

But he really couldn't resist eating two more.

"Boss, I noticed yesterday that the food at your restaurant is really good."

Chen Zhou told him to eat a variety of foods, as eating only chives might cause heartburn, as they irritate the stomach and intestines.

"There's also chili oil and vinegar; add whatever you like."

The seasonings used in the community canteen each have a little story behind them, which can be told to later employees.

Sitting opposite the two was Zhao Yilin.

When the junior sister eats something delicious, she'll mutter a few words.

"These steamed buns are really delicious, senior, but I can only eat the chive filling after get off work. I can't have them for breakfast, hehe, they're so flavorful."

Front desk staff, besides needing to maintain a neat and presentable appearance,

Of course, it's also undesirable for your breath to smell like chives or garlic. That would be disrespectful to the customer.

My junior colleague is very dedicated.

Chen Zhou told her to take a few back. "If you like them, I'll take a few back for you."

The junior sister blinked and smiled, "No need for that today, senior brother."

Chen Zhou shook his head and smiled; it seemed the young lady had dinner planned for the evening.

It was Friday, and the community canteen didn't make up for the missed days; it was closed as usual on Saturdays.

My junior sister bought this little electric scooter herself.

Aunt Zheng didn't need to say anything more; she walked back to her residential compound.

The newcomer, Xiao Hou, also relies on his legs.

Chen Zhou asked curiously, "I remember your house is quite far. Did you walk here?"

Hou Wen nodded. "I walk in the morning so I don't sweat. After get off work, I run back, and it's exactly ten kilometers in one loop." "Okay, that's quite self-disciplined." Chen Zhou watched the last employee leave.

I thought to myself, the young man used to steam buns at home, and his fuel consumption per 100 kilometers was calculated based on the number of buns.

However, Xiao Hou does have the skill of making noodles, although they are just ordinary fresh noodles, but he can make use of them in the future.

Multiple toppings.

Then, Chen Zhou made a phone call to Ms. Lin.

The customers are full, the employees are full, and there are still two people at home.

Chen Zhou asked her if she wanted to eat the newly made vegetarian three-delicacy buns that night.

Ms. Lin responded with an "Mmm."

Judging from the tone of voice, he probably really wants to eat it.

Chen Zhou laughed and said, "I'll pack a steamer of food for you and your daughter tonight."

Ms. Lin habitually asked if she was busy or tired.

Firstly, she already trusted her husband's business to a certain extent; secondly, Chen Zhou himself would say so. There was a certain tacit understanding between the long-married couple.

Chen Zhou said, "Business is pretty good today. Adding this young man has made things a bit easier."
-
"That's very good."

"Okay, let's take a break at noon."
-
"You too."

Chen Zhou chatted with his wife for a few minutes, then picked up a bundle of freshly picked chives and headed home.

With more manpower available, the first feeling was that it relieved some of the work pressure.

Especially during the morning rush hour.

Back when it was just me and Aunt Zheng working in the kitchen, we were never idle for a moment.

Now that we have an extra person in the kitchen, every step, from preparing the filling, kneading the dough, rolling out the wrappers, filling the fillings, to steaming, is much less rushed.

By noon, Chen Zhou was able to prepare some snacks without delaying the sale of steamed buns.

You can concentrate more.

Then, the restaurant's food preparation efficiency also improved.

Once a community canteen has established a certain reputation, its business can basically reach saturation.

The shop is always packed, even around 10 a.m., when it's a little quieter, there's just no need to queue. They make enough buns to sell, so they can stay open for a while.

Nowadays, the lines are visibly shorter.

However, the number of diners has increased; judging from the positive reviews alone, there are 422 new positive reviews.

Finally, after business hours, the changes are reflected in the revenue.

Turnover has also increased.

Today, 4,500 people paid by scanning the QR code, not including the 300 steamed buns made for Maixiangji canteen.

I communicated with the person in charge of liaison at Mai Xiang Ji this time.

After it's delivered, their cafeteria will steam it themselves.

The price of the steamed buns was indeed discounted, but Chen Zhou was a little surprised by the quantity.

The sales guy who was in charge of the initial contact said that the cafeteria only had about 30 people ordering meals on Fridays.

If we maintain this number of people, then each person would need ten steamed buns.

I don't know if it's because more of their employees took the food away, or because more people were eating in the cafeteria.

Anyway, it was all treated as a prepayment for buying flour.

There's a growing trend that Chen Zhou is making money off their company.

Pick up the kids, cook dinner, and the family enjoys dinner together.

Chen Zhou's daily routine.

But today is a little different.

Tomorrow is Saturday. Ms. Lin will be at work, and Ms. Chen will be in class.

The store didn't make up for the lost day; instead, they had a day off.

"Oh, Dad, let's switch places. You go to kindergarten for me," Chen Taotao pleaded.

Chen Zhou laughed: "That won't work, Dad is too old to go."

Ms. Lin also disagreed with her daughter's opinion.

She's only had two proper days of school, and we've finally managed to get her holiday routine back on track. We can't let her run wild like that!

"Your father can't go to kindergarten."

She's been led astray by her husband and children.

She changed her tone and said, "Listen to me, Tao Tao, you're a kindergarten student now."

Unable to get her parents' support, Chen Taotao could only let out a soft "Aww~".

(End of this chapter)