"I said the boss can do business. At the beginning, he used a dollar of Mapo tofu as an advertisement, which attracted a large number of people to come over in a short period of time, and then slowly launched new dishes." Chen Ke said very admiringly, "In fact, the boss can restore Mapo tofu to its original price. With this taste and portion, even if it is sold for ten yuan, even fifteen or even twenty yuan, someone will pay for it, but he did not.

Instead, we continue to maintain a price of one dollar. Even if every customer who comes here orders a Mapo tofu, the money you lose in Mapo tofu in a month is probably tens of thousands of yuan. In addition, we can earn much more than that from other places.

Although we are only here for the first time to eat, today is a weekday. If you can be full on weekdays, it means that there will only be more people here on holidays or weekends.

Generally speaking, if you want to make your business bigger and bigger, you need to spend money to promote it. Whether you bid on Baidu or find various food bloggers to visit the store and post videos to write articles, or find marketing companies to publish soft articles on some platforms.

It’s even better to do outdoor advertisements like buses, and local life and livelihood public accounts to promote it. No matter which one, if it lasts for a month, the cost will not be that tens of thousands of yuan, unless you find a public account or blogger with no traffic or strength.

But that effect will be very average. Chengdu, where food is everywhere, is easy to become obsessed with everyone, and cannot make any splashes of water."

Xu Chunyan listened to her boyfriend talking like this, constantly catching stars from her eyes. Her current thoughts are not on what Chen Ke said, but on Chen Ke herself. Looking at her boyfriend's confident look, she likes the more she looks.

"So this is the cleverness of this boss! Even if not every customer will post on WeChat Moments or Xiaohongshu after coming, they will definitely tell their friends or family that have a one-dollar Mapo tofu shop in Chengdu."

"So amazing!" Xu Chunyan couldn't help but exclaim.

"Yes, I didn't think of this before. After coming here for a meal, and with some rumors I had heard before, I suddenly thought of the owner of this store that was really amazing." Chen Ke looked full of admiration.

"No, I mean you are very awesome. You can see so many things after you come here to eat once. My boyfriend is indeed the best!" Xu Chunyan said, and even put a pot of meat for Chen Ke into a bowl, "This is a reward for you."

"No, no." Chen Ke waved his hand quickly, "It's all my nonsense, it's not as powerful as you said!"

But although Chen Ke said this, his proud expression was beyond words. It was obvious that his girlfriend's praise was very helpful.

Xu Chunyan smiled even happier when she saw her boyfriend's appearance.

Chen Ke originally liked to watch his girlfriend laugh because he thought Xu Chunyan looked particularly good when she smiled, but at this time she couldn't help but be stunned. Xu Chunyan, who was smiling like a flower, hit his heart.

"It's so good to be young, look at the love story." Feng Honghong, who had just reported the dishes to Chen Nian in the kitchen, looked at the loving couple through the glass and couldn't help but sigh.

"Mom, look, it seems that another guest has come in." Chen Nian knew what she was going to say next when she heard her mother's words, so she quickly changed the subject and said.

As a result, as soon as Chen Nian finished speaking, Wen Hongxia, who was outside, just freed to meet the guests at the door.

"No, Xiaoxia is going." Feng Honghong was happy when she saw this situation, thinking that you still want to drive me away?

Predict what I will say in advance?

Predicted, but is it useful?

"Look at others, I have a partner at a young age, and I am still so loving..." Feng Honghong said as Chen Nian's lips moved, but if I get closer and listen carefully, I can hear what Chen Nian said is exactly the same as what Feng Honghong said.

"Look at you at such an old age, you don't even have a partner. You said you are not bad at all, why didn't you have a partner? When I was in college, I thought you could find a partner with your face, but until I graduated from college..."

Feng Honghong kept saying this, and Chen Nian kept muttering, obviously Feng Honghong said this more than once.

As for the others in the kitchen, they were doing their own work with serious expressions, but in fact they were all laughing and pretending not to hear.

"Mom is not urging you. Even if you have a girlfriend now, it's considered a good thing? At least there is a partner that can develop. No matter when you get married, it will definitely depend on your respective arrangements for the future.

But you have to have a partner, as well. If this continues, my mother will get older and older. At that time, my legs and feet are inconvenient and I can’t help you take care of the children. While I am still young now, if you have children, I can still help you take care of the children.”

After Chen Nian followed Feng Honghong to say this big paragraph word by word, Chen Nian promised her mother with a solemn expression: "Mom, I will definitely work hard."

"Oh, this is the other sentence. I see that you work hard in everything, but you don't work hard at all in this matter. Anyway, mom doesn't care about you since she was a child. As long as you want to make your own decisions, you will make your own decisions. But in this matter, mom has to urge you to do some."

After saying that, Feng Honghong knew that it would be useless if she continued to say this. Anyway, she just wanted to mention her son frequently and make him feel a little concerned.

Chen Nian sighed in his heart.

He didn't want to, but he was mainly afraid. After all, the first time he had someone he liked, Chen Nian didn't want to be too embarrassed. Moreover, many things happened to others, as an onlooker, and he could see clearly and give some suggestions.

But it was different for him. Chen Nian didn't know what kind of good friend, good buddy, or something else he was.

So if possible, Chen Nian still wants to wait for the other party to say it first.

Of course, if Chen Nian could be 100% sure that the other party was also interested, it would be fine to take the initiative to say it.

Sighing, Chen Nian continued to cook.

In this way, when Chen Ke and Xu Chunyan finished their meal and left, Chen Nian was still watching the couple with their eyes.

I thought to myself, because you two, I was urged again today.

However, since He Hai is not here today, the scallion oil noodles are not sold, so there are still a little fewer customers today than before. And because today is a weekday, there are fewer customers in the store after about nine o'clock.

Therefore, Chen Nian thought about getting off work early.

At around 9:20, when the customer came to the store, Chen Nian said that he had no food today.

And I told you that you can clean up and get off work first and go back early today.

Sometimes Chen Nian feels that there is still a big gap between the catering industry and some industries that people often mention. At least it is possible for other industries to get off work at 6:00 a.m., working again is considered overtime.

But at 6:00 a.m., it is the peak time for customers to come, so there is no saying that it is from 9:00 a.m.

As for what 996 is, it is even more impossible, especially in smaller hotels.

Even Chen Nian, who once condemned the 996 system, had no choice but to pay more wages to the employees in the store as compensation within his own ability.

Everyone was also full of surprise when they heard that they could get off work at half an hour earlier. For workers, being able to get off work half an hour earlier means that they can have more than half an hour of free time on this day.

Even if you just lie on the bed and do nothing, it will be a huge profit.

Just after everyone went back, Chen Nian took out many signs from the cabinet, which were used by his store to hang menus on the wall.

The names of dishes on each brand are written by Aged.

This time Chen Nian planned to add the small noodles.

The various ingredients used to make small noodles toppings were also told by Brother Liu that they would be delivered together tomorrow morning.

In the past period, Chen Nian has developed various toppings such as ribs, beef, peas, fried sauce, sauerkraut and shredded pork, and wrote them one by one on the brand, and then added vegetarian noodles.

After all, some people will order a bowl of vegetarian noodles if they don’t eat meat.

Then he wrote on it the prices ranging from ten to fifteen yuan. Of course, these are all prices of two taels.

One liang less is two dollars less based on the price tag, and one liang more is also two dollars more.

Generally speaking, it costs about three taels of beef noodles according to your own appetite, but it costs seventeen yuan.

After writing the price, Chen Nian thought of putting these brands aside and hanging them up after they were completely done tomorrow.

After the production is done, the old age returns to the kitchen...

Now the small noodles are ready to be fully launched, Chen Nian plans to continue to strike while the iron is hot and make the small buns.

In the general sense, there are actually two types of small green baobao. One is the soup dumpling made of dead noodles. The small green baobao has thin skin and large filling.

And after it is finished, the soup inside is very rich.

Many people choose to break the skin when eating, and then suck the soup inside and then eat the Xiaolongbao in one bite.

This kind of small bun is basically popular in Jiangsu and Zhejiang regions, such as the famous Hangzhou Xiaolong bun, Nanjing, and Shanghai soup dumplings.

Of course, especially Hangzhou Xiaolongbao is available everywhere in the country, but most of the signs with authentic Hangzhou Xiaolongbao are not from Hangzhou at all.

The versions that Chen Nian had eaten in the imperial capital include the old Northeast style Hangzhou Xiaolongbao, the Shaoxing Shengzhou version of Hangzhou Xiaolongbao, and various other versions.

But in fact, these versions of noodles that are used to make are what the old ones need to make. Although the good noodles are made, they also have soup after biting them, and they are basically incomparable to those soup buns in Hangzhou and Shanghai.

After all, the noodles are very absorbent. Even if there is soup in the small dumpling, it will slowly enter the noodles during the continuous steaming process.

But many times people eat this taste.

Although sometimes people who are used to eating soup dumplings will call the noodles-fried Xiaolongbao a small pork bun, while people who are used to eating the noodles-fried Xiaolongbao a different version will also say that the soup dumplings made of dead noodles are completely steamed dumplings with a different shape.

But Chen Nian felt that this kind of discussion was like eating sweet, salty, spicy, or braised tofu.

Chen Nian actually doesn’t know much about making Xiaolongbao, and his understanding of related practices is basically limited to the time when kneading. What direction should he do, and what is the fermentation mechanism, etc.

But no matter what you want to do, you must first match the filling and the dough.

During these two steps, Chen Nian chose to knead the dough first. After all, there will be a certain waking process after the dough is ready, so he will not waste time by taking advantage of this time to prepare the filling.

Since it was my first try tonight, I didn’t plan to make too much Aged. I first took out about one pound of flour and put it in a basin, and then put about six taels of warm water aside and set aside for later use.

Then put the yeast powder and salt into the dough, then slowly add water to stir. After the dough and water start to form a dough, use the kneading method instead of kneading.

I kept kneading and kneading. After Chen Nian felt that the dough had also begun to become tepid, knead it into a circle and then cover it with a lid on it to start waking up.

After estimating the time, it will take about fifteen minutes to wake up. I will take advantage of this time to get old and then mix the filling again.

The pork filling has been stirred, and then various seasonings are added into it.

About fifteen grams of minced ginger, chicken essence, MSG, salt, add a little more oyster sauce and a small amount of dark soy sauce, and some chopped green onion to season.

Regarding the meat filling, Chen Nian felt that since making Xiaolongbao, it would definitely taste bad if it was all lean meat, so he chose meat that was basically fat and thin.

In this way, some oil will be precipitated when the meat filling is steamed to make the soup.

After mixing the meat filling, put the whole pot in the refrigerator for refrigeration, which can also allow the seasonings to marinate the meat filling better.

It’s like putting a group of people in the snow and ice, they will naturally snuggle together and hold together to keep warm.

Taking advantage of this time, Chen Nian searched the Internet for the method of making buns.

Feng Honghong knows how to make buns, but Chen Nian doesn’t know much. However, after reading them, Chen Nian found that the way to make buns is really not very difficult.

In other words, it may be a little difficult for the novice of Chen Nian to make eighteen folds.

After watching for a while, the noodles almost woke up and began to become fluffy.
To be continued...