Food: How Did I Become a Chef When I Set Up a Stall?

 Chapter 97 Have you heard of my story? !

Jiang Feng went to understand the situation in Liyuan Street in advance.

 He came to the systematically designated stall area and looked towards the back.

 At the back is an office building with huge slogans on each floor.

　　# Bucks Gym, men need strength#

　　　　 Haichao fitness swimming#

　　　　　　　　#

　　　　　　#

Jiang Feng finally understood that this area was mostly populated by fitness enthusiasts, as well as dance and music enthusiasts.

The style of the entire block is biased toward a science and technology park.

 In such a place, the flavor of life is less and there are more young people struggling.

 There are also many people with various interests and hobbies gathered here.

There is a fitness club here called Hujiamen. There are several strong men who specially compete in bodybuilding competitions, and they also accept apprentices who are particularly talented.

Jiang Feng is not interested in fitness.

 But people who keep fit should be very interested in barbecue.

 So as long as the business is open, it will definitely be easy to do.

Jiang Feng also confirmed the location of the stall.

Jiang Feng followed the system instructions and came to a small shop.

There are some tables and chairs here, and a barbecue grill inside.

Jiang Feng went in to find out and found out that this barbecue stall had been open for a month and had just closed due to poor business.

 The boss is now planning to sell the equipment to get some profit, and then put up an announcement of "sublease of prosperous shop" and rent out the small shop.

Jiang Feng immediately chose to rent it.

"rent?"

When the boss heard this, he was slightly startled.

 “How long will the rent be for?”

"one week?"

“Are you kidding me? Who rents a shop for a week? Who do you think I am?”

 “Pay one month’s price.”

 “Let’s make a plan.”

"Including today, there are eight days in total. These things are all left for me. I can just use them."

The barbecue stall owner looked at Jiang Feng as if he was lying. When he chatted with Jiang Feng again, he suddenly remembered something.

 “I remembered it, and I said, why do you look so familiar!”

 “It’s that popular stall owner, right?”

“There are so many customers queuing up there!”

“You change the place every time you set up a stall for seven days!”

 “It’s you!”

 The owner of the barbecue stall slapped his thigh and suddenly realized.

 It’s reasonable.

I was originally thinking of renting the shop for seven days. Maybe they wanted to resell the barbecue grills, refrigerators, pots and pans in the shop.

Now that it’s Jiang Feng, it makes sense.

 “It seems that you are indeed talking about me.”

Jiang Feng smiled.

 The two talked about the details of cooperation.

It’s also simple. Jiang Feng rents all these things and earns his own income. After paying the rent, whatever money is left over is his own.

The store is very new, after all, it has only been open for a month.

"Why are you thinking about transferring? The weather is not too cold now, so barbecue is still very popular."

 “And you also have a place to sit indoors.”

Jiang Feng asked.

Hao Fei, the owner of the barbecue stall, is a down-to-earth person and said directly:

“You shouldn’t open a barbecue in this place. They are all fitness fanatics, and the coaches are very responsible and have strict management of their students.”

 “They don’t eat high-oil, high-fat barbecue.”

“Those who dance and swim will not eat either.”

“Just buy some from those who open cat cafes and do DIY crafts.”

“If the barbecue stall only relies on these, it will be difficult to pay the rent.”

“The person next door sells diet meals and the business of buying chicken **** is very good.”

“I’m also surprised that the barbecue can’t sell a plate of green vegetables?”

 “The tastes of young people nowadays are so unique.”

Hearing this, Jiang Feng nodded slightly.

 It seems that setting up a stall here is more difficult than I thought.

 As long as you have business.

 “Approximately how many orders do you receive in a day?”

Jiang Feng asked again.

 “About fifty or sixty orders.”

"good."

Jiang Feng felt relieved.

 Fifty or sixty is an odd number. It may be two people, or it may be four or five people.

So as long as the business is done, completing the task is not a problem.

Jiang Feng chatted with Hao Fei again and said that he wanted to find a cashier and dishwashing employee, and he would be paid 2,500 for 7 days.

 After hearing Jiang Feng’s quotation, Hao Fei immediately said:

“2500? Just let my wife come.”

 “My wife will do well.”

“I have to find a buyer for the barbecue grill. I can’t get away during the day, so I can help out at night.”

 The two hit it off immediately.

 After the dust settled, Jiang Feng went to check the condition of the barbecue grill and charcoal fire.

 The most important thing about barbecue is the ingredients first, and the second is barbecue skills.

Although the method is to roast the meat over a fire, the temperature of the charcoal fire and how to roast it so that it can be heated evenly require experience and skills.

Sometimes there is no need to apply additional oil, and the fat of the meat itself can make the barbecue shiny.

Jiang Feng officially took over the barbecue stall.

 This closed barbecue stall will have a new owner starting tomorrow.

 At about 11 a.m. the next day.

 After Jiang Feng’s ordered ingredients were delivered, he and Hao Fei’s wife began to make sticks together.

 You can rest assured that you can skewer the barbecue yourself. Jiangfeng plans to open at 4 p.m.

 He has prepared all the common types on the market.

Although Jiang Feng only obtained four common barbecue recipes, the barbecue methods are all similar, as long as the heat is controlled.

 When you are busy, time passes quickly.

Hao Fei's wife is a diligent person and does her work very neatly. This makes Jiang Feng feel relieved and has no worries.

Four p.m.

 The barbecue grill is outside.

 There are five or six tables around.

 It is only mid-September and the weather is still a bit hot.

 Many people like to get together at night and come to barbecue stalls to drink beer and eat barbecue.

 But this place is really not suitable for barbecue.

 The people coming and going in the evening are all people working out and dancing. These people rarely sit in front of the barbecue stalls to eat and drink.

 But there are still orders.

Jiang Feng saw people starting to walk toward the office building outside, preparing to do some fitness.

Jiang Feng immediately lit a charcoal fire, put the mutton skewers on the grill, and grilled ten skewers first.

This step is to bake out the flavor and wait for the diners to come over.

The mutton chosen by Jiang Fengxuan is fresh mutton, and it is fat and lean.

This kind of fat and lean mutton skewers do not need to be brushed with too much oil. You only need to grill out the fat, and the mutton skewers will become shiny.

The condiments are also simple, just add salt, cumin, and chili powder.

 He is confident in his craft.

 High-end mutton kebabs often require only the simplest cooking method.

 Nowadays, there are also grilled and marinated mutton skewers, or mutton skewers brushed with sauce.

Jiang Feng prefers the original flavor.

Each skewer of mutton skewers has very large meat, alternately fat and thin.

The charcoal you buy is also good. It will not catch fire, and even if the grease drips, there will be no flames.

When the carbon temperature came up, Jiang Feng placed the large mutton skewers on the oven and evenly sprinkled some salt on them.

Then, there is no need to turn the mutton skewers, just wait.

Jiang Feng held a torn cardboard shell in his hand as a fan.

If you feel the charcoal fire is not warm enough, fan it twice.

 The lower side of the mutton skewers was originally red and white raw meat.

 Under the high temperature, the structure of the meat gradually changes.

 The red lean meat begins to turn brown and firm.

 Lean white meat is roasted to produce oil.

These oils are like a hazy layer of water mist clinging to the surface of the mutton skewers.

 Oil has good heat resistance and can better absorb the temperature of the charcoal fire.

 After absorbing the temperature, it also turns into a heat source, roasting the mutton.

 The ingredients are undergoing wonderful changes.

Jiang Feng stood in front of the oven and waited, only fanning the fire occasionally.

At this moment, countless small oil droplets gathered together along the surface of the mutton, gathered into a larger oil droplet, and then dripped down.

  “呲~”

The oil droplets fall into the charcoal fire and vaporize instantly after making a sound.

 This is a sign that the lamb is done.

Jiang Feng held a handful of mutton skewers in his left hand and a handful of mutton skewers in his right hand.

 Swish the fat from the roasted side to the other side a few times.

 Then, turn the two skewers of mutton over and grill them over the charcoal fire again.

 The aroma of mutton wafts out instantly.

Jiang Feng was also careful. He deliberately placed the oven farther outside.

 In this case, passers-by will notice the mutton skewers on the oven.

The average person can’t stand the mutton skewers with such plump meat, shiny oil and attractive color.

 And Jiang Feng deeply knows the hearts of passers-by.

 He set up a sign next to it and wrote the price directly in very large characters.

Today’s special barbecue food:

 Large mutton skewers: 3 yuan per skewer

 Large beef skewers: 4 yuan per skewer

Grilled chicken wings: 5 yuan per skewer (2 pieces)

You can also buy a bunch of them individually, welcome to taste them!

 Normally, barbecue stalls do not do single skewer business, and passers-by are too embarrassed to mention it.

Jiang Feng wrote it directly. If you want to buy it, you can buy it. You can also buy a bunch.

This is so attractive.

Jiang Feng didn’t move too much and didn’t need to turn around.

Hao Fei's wife occasionally turned her head and glanced here.

 She felt something magical.

 When I watched Hao Fei barbecue before, it was very busy.

 From time to time, I would grab a handful and turn them over.

 Occasionally, brush with oil and sauce.

 Nowadays, Jiangfeng grills mutton skewers with very few movements.

 Just wait until one side is cooked before turning the other side.

 The materials used are also very few.

 Just sprinkle some salt at the beginning, then sprinkle a little cumin and chili powder at the end of the roast, and that's it.

 But the mutton has large, plump grains and sharp edges. Just by looking at it, you can already imagine how elastic it feels when you bite into it.

 The fat in the mutton is roasted out, the lean meat appears firmer, and the whole meat is covered with a layer of fat.

 Even the oil on the upper surface of the skin may cause small bubbles.

 The fragrance spreads outwards.

 A passerby glanced at the oven and couldn't walk when he saw such a big and fragrant mutton skewer.

 Jiang Feng’s strategy worked.

There seemed to be a voice whispering in his heart:

 Small sample, I can’t stop craving you.

 (End of this chapter)