After Huang Tao finished handling the trivial matters on Old Street, he drove to the downtown area.

Old Qian and the other assistant chefs were busy in the back kitchen.

They were busy preparing the complex dishes to be sold at noon in advance.

Seeing Huang Tao coming, Old Qian couldn’t help jokingly saying to Huang Tao, "Hey, really jumped to the wrong place. Originally thought working here would be easier than over at Taste Memory, but it’s even more tiring than Taste Memory. So much food came in yesterday, sold out clean. Your business is really good, no one believes a new shop could generate such sales."

To be honest, Huang Tao didn’t expect business to be so good yesterday, absolutely surpassed what he imagined...

"Let’s have breakfast first! Eat your fill before working."

Huang Tao placed the breakfast brought from Old Street on the dining table, and together with Old Qian and every employee, they sat around the table and began eating heartily.

During the meal, Old Qian didn’t idle but reported the accounts to Huang Tao.

The wholesale prices of seafood and meat ingredients had risen a bit compared to yesterday.

The increase was around 2 yuan.

This invisibly increased some costs.

Old Qin couldn’t help but said, "Boss, back when I was working at Taste Memory, they also purchased zombie meat and frozen seafood. Those zombie meat and frozen seafood are much cheaper than fresh meat and new seafood..."

He hadn’t finished speaking!

Huang Tao interrupted him: "Old Qian, I’m telling you, no matter how cheap zombie meat and frozen seafood are, we cannot use them. This is not just a question of earning more or less money; it’s a matter of a restaurateur’s bottom line."

"I’d rather earn a bit less money than compromise my conscience for these small profits."

The so-called zombie meat and frozen seafood are meat and seafood frozen for years.

Not only does their taste fail to compare to fresh ones, but they also pose significant risks in terms of food safety.

Of course.

There are quite a few restaurants using such ingredients.

It’s unnecessary to list them one by one here.

Anyway, Huang Tao doesn’t care how other restaurants operate. He can’t stop them; he can only demand of himself not to ruin his conscience for money.

After all, Huang Tao has always emphasized the safety and quality of ingredients in his restaurant business!

The same goes for the branch over here.

Old Qian was just mentioning it casually initially, but he didn’t expect his boss to react so strongly the moment zombie meat was mentioned.

No wonder those customers favor Delicious Restaurant so much. With the boss’s attitude, it’s only right that he earns big money and makes a fortune!

Old Qian and Hu among the crew, admired Huang Tao deeply and sincerely.

After eating and drinking to their satisfaction.

Each employee took a brief rest then got busy.

Huang Tao and the assistant chefs, including Old Qian, also went to the kitchen and began preparatory work.

By the way, they planned to trial the garlic-flavored ribs first, then launch this new dish at noon.

He carefully scrubbed the cleaned ribs again with baking soda.

There are mainly two reasons for doing this.

Firstly, these garlic-flavored ribs, if done kindly, cannot undergo parboiling, which means the impurities, odors, and blood in the ribs cannot be thoroughly removed.

Therefore.

This baking soda comes into play.

This material’s cleaning effect is no less than that of parboiling, even more effective.

Secondly, using baking soda to soften protein allows the rib’s meat to become more tender and improves taste.

After rubbing the ribs with baking soda, he immersed them in clean water for about half an hour.

During this time.

Huang Tao washed the garlic, cut off the garlic tips with a knife, then put them in the blender. He added a few cleaned small chilies, several star anise, a spoonful of salt, and some cool boiled water, and began making the garlic paste for marinating the meat.

Once the garlic paste was ready, the ribs had soaked sufficiently.

He dumped the water from the basin and cleaned the ribs again.

Then, he squeezed as much water as possible from the ribs with his hands, put them in a clean basin for later use.

Next, started marinating the ribs.

Mix the prepared garlic paste with some oyster sauce, soy sauce, pepper powder, and salt by hand.

He took the plastic wrap from Hu, covered the basin, and put it in the fridge for marinating.

At this very moment.

"Papa..."

Came running in from the door.

"Hey!"

Hearing the voice, Huang Tao immediately smiled broadly, quickly wiped his hands, instructed a few words to Old Qian and others, and walked out of the kitchen to hold Xuanxuan who came rushing in.

He smiled and asked, "Did you brush your teeth and wash your face properly this morning?"

"I washed well too~"

Xuanxuan turned her face proudly and said, "Papa, smell me, I even applied fragrance."

Huang Tao’s nose touched her little face and sniffed hard, then he raised a thumbs-up and praised, "Mm, smells nice!"

"What about breakfast?"

"I had it, grandpa and grandma took me to the shop on Old Street to eat~"

Xuanxuan nodded repeatedly and then counted on her little fingers like treasures: "I ate six things: two stuffed buns, two pan-fried mushroom pork buns, two marbled eggs, a bottle of milk, half a bowl of century egg lean meat congee, and fried dumplings too. Look at my little belly, so full, almost bursting."

Saying that, she lifted her clothes slightly, wanting to show Huang Tao her little belly, proving she didn’t lie.

"Awesome~"

Huang Tao planted a big kiss on her cheek as a reward from the loving father.

Xuanxuan giggled.

Huang Tao smiled and pinched her nose: "You’ve been so good this morning, so daddy will make you a new dish for lunch, garlic-flavored ribs, okay?"

Oh~

Garlic-flavored ribs~

Must be delicious!

Recalling the deliciousness of last night’s sweet and sour ribs, Xuanxuan started looking forward to garlic-flavored ribs, instinctively licking the corner of her lips while she nodded eagerly, "Okay!"

"Thank you, papa. You’re the best!"

Finally, she gave Huang Tao a peck on the face.

"Then be a good girl with grandpa and grandma; daddy will go busy first, I’ll teach you when it’s done."

Huang Tao nuzzled her little face, handed her over to his parents for care, and returned to the kitchen to get busy.

Close to ten o’clock, he brought out the ribs from the fridge, asked Hu to pick each rib, and wipe off the excess garlic paste, then replaced them into a clean basin.

He poured half a pot of peanut oil into the pan, heating it.

Taking advantage of this moment, he found a plate, poured some cornstarch into it, and rolled the cleaned ribs in the starch to cover their surfaces.

This method guarantees the ribs achieve a crispy outside and tender inside.

Moreover.

This layer of starch locks moisture inside the ribs, keeping them juicy and enhancing the texture.

When the oil reached 70% of the heat, Huang Tao started frying using the temperature-lowering frying method.

Placing the ribs one by one into the pot.

Once the ribs changed color in the pot, Huang Tao turned down the heat.

Soon, the oil temperature dropped in the pot.

About five or six minutes later, Huang Tao turned the heat high to increase the oil temperature again.

This way.

The excess grease in the ribs can be fried out, making the ribs taste less greasy.

It also saves complex procedures.

Once the ribs are fished out, the second batch can quickly go into the pot, without waiting for the oil temperature to rise again.

When the oil temperature reached 70% again, Huang Tao took an exquisite white porcelain plate, placing an oil-absorbing paper beneath, and scooped the ribs out of the pot.

Observing Old Qian making Honeyed Ham, he commented smilingly seeing Huang Tao’s frying technique, "Oh, boss’s using the ’temperature-lowering frying method’."

"I’ve heard of this temperature-lowering frying method, but I’m not sure about the specific operation yet?"

Meng Bo, not quite understanding, suddenly became interested.

Old Qian laughed and said, "This temperature-lowering frying method means when the ribs go into the pot, the oil temperature must be high, at least 70%. This rapidly fries the ribs’ surface dry, locking their moisture inside. After the ribs are set, turn down the heat to slightly lower the oil temperature. Because under high-temperature hot oil, ribs are easy to burn, and pork ribs are relatively thick, short frying durations struggle to cook them through. Using this lowering method extends the frying time, easily solving this problem."

Meng Bo and other novice assistants showed expressions of having learned and enriched their knowledge.