The chicken skin will pop open once it's cooked and the frozen water will fall off. Then slowly turn on the fire and wait for it to boil. All the dishes here are handmade. I don't have pre-made dishes. 1... 2... 3... Did you look at me? video? Definitely! I follow you closely on YouTube. Hello everyone, my name is Brother Zu. I have been working in the catering industry and hotel industry in Hong Kong for 41 years. I have been working in the hotel industry for about 30 years, and I have the opportunity to go to the mainland for development. I have been working in the mainland for about 10 years. Around 2011, I worked as the executive chef at the Langham Place Hotel in Pazhou. I worked there for about four years and then went to the Lisboa Hotel in Macau as the executive chef. Then I encountered the epidemic and cleared customs, then returned to Hong Kong. Now I am working in a five-star hotel in Hong Kong. Is this the case for all jobs in hotels ? Is there any longer one? Yes, I am now... What you are asking for is that the screen needs to be attached to the wall . It will be more convenient to make a hole here and put the tableware directly . You can put it on the cart or on a plate. Then you should put it like this. When you enter, it turns into this door. You have to open it frequently. The staff will close it after moving. They don't move it often. This table should be placed here instead of here. Is the size you ordered wrong? At the beginning, I planned to buy a shorter one, but he said that I would buy it even if I wanted it. Can this big one touch the bottom? Is it touching? Yes, that’s what’s wrong in the first place. The bottom of the pot has to touch the stove surface. If it touches the bottom, it will be easily scorched. It will be burnt , and there is no need to touch it. Yes, in these 41 years In my working life , of course, if you see me wearing a chef's uniform, you must have been a chef for a long time, around 1997. I have participated in some competitions and won gold medals, honorary gold medals, etc. I have participated in the Federation of Trade Unions as a cooking instructor worked as a food stylist in the advertising industry for more than 10 years. You don’t want someone to take photos? I’m a photographer. I’ve done this before, but I didn’t. I have been doing this for many years and I took photos for the hotel ... So many dishes here are 1/3 of my menu. There are about 10-20 dishes. Today I came here just to... try the dishes. Although I I am the manager here and after I have taught my colleagues how to cook them, I want them to meet my standards in terms of presentation and taste , so today I will try the entire menu of about 60 dishes , but now the countertop is only about 1/3 , not including drinks . Let me introduce a few to you. This one is called Thai King Curry Crab. We use whole meat crabs to make this crab. The taste of this crab is an authentic Thai taste. The Tom Yum Goong soup made with enough ingredients is definitely not sloppy. In addition, there are also grilled crabs. Chicken, open-air fish, and this one. This is a Thai seafood clear soup, all full of seafood . Here, we also have beef ribs as side dishes. We also have beef tenderloin cubes here. Although they look like Chinese dishes, Our pickling method is completely using Thai marinade. You know I work in a hotel. I designed some dishes and taught my colleagues how to make them. But my colleagues couldn't understand and made mistakes. So I had an idea and shot a video. I'll teach you how to do it once and then show you the video so that you won't do it wrong. After I took three videos, I met a customer one day and the customer said to me: Brother Zi, your eloquence is great, but your appearance is not as good as that. You put it on the platform and try to shoot it. Then I replied, but I don’t understand. Then I thought about it. I have also taken a few videos. Why don’t I put it on it and try it ? How do I know when I wake up after putting it on the platform ? 100,000 people have watched my videos. This is a coincidence. I think it turns out that the videos I make are so simple and can teach people how to make them. They can also learn a lot of cooking skills . How about I continue to shoot them? At least they can teach me. I share so many years of experience with everyone because in my videos I will teach you some Hong Kong-style tea restaurants, Thai dishes, some simple Cantonese home dishes, and even pan-fried steaks made in five-star hotels. I usually teach besides how to cook them. I will explain to the audience the techniques for cooking this dish, because actually the technique is more important. As for portion size, in my concept, because everyone’s mouth and tongue are different , you have to follow your own taste of salty, sweet and sour. Adjust the spiciness . This is the photographer I often talk about. This is the photographer I often talk about. In fact, it is my wife. Are you ready? Okay, today I will teach you how to make Tom Yum soup. I will teach you how to make Tom Yum soup today in my Thai restaurant kitchen. Three teaspoons of Thai chili paste. This is one teaspoon of Tom Yum paste. What I am teaching today is Tom Yum soup. One more thing I want to tell you is that you need to have chicken soup . If you don’t have a whole pot of chicken soup at home, Add as much sugar as you need and as much spicy food as you want. If you don’t add sugar, the spiciness will overpower it. So if you want to put the sugar -cooked shrimp, you have to put in one...two... Okay, that's it for the video. If you have any questions, please leave a message in my message area and ask me, and I will answer it for you. Thank you all for my store. I specialize in volcanic bones, Thai Hainanese chicken , pork neck, some barbecue items such as grilled shrimps , and most importantly, the most popular curry in Thai food. These are all my research on Thai food and questions. After passing many Thai chefs around me , the taste will be richer because the ingredients I choose will be more. Also, I would like to mention that our volcanic bone method is different from that of other restaurants because we put How about cooking this volcanic bone pork ribs with about 12 kinds of ingredients ? The ribs are here. The one making the volcanic bone, come here, come over, come over, come here. Today I will teach you how to make the volcanic bone, okay? First we use some pork backbones , but the pork backbones we choose should be thick and meaty. You will be surprised if they are meaty because they have a lot of meat. Only when you cook them will the guests taste lemongrass, galangal , lemon leaves, chilli pandan leaves. This is the nine-layer pagoda , garlic, shallots , and this lime juice. These are the basic flying water. You must get a base. Do you understand first? Otherwise, the food you cook will be tasteless. We have to use a base of flavor to freeze all the ingredients and then wait for the water to boil. If you put hot water in hot water, put in the blood water and the smell, it will be sealed in the meat. Because as soon as you drop the hot water, the heat will overwhelm the surface of the pork, and the blood and smell on the surface of the pork will remain inside the ribs , so be sure to freeze the water and then slowly turn on the heat to let the soup boil. Remember, this volcanic bone is a volcano. In addition to eating volcanic bones, you can also drink this soup . 1.5 teaspoons of sugar . You will scare the pretty boys when you look at it. This is our signature dish of volcanic bones. Don’t waste these ingredients. We are going to put back some green coriander. Come and see if you look good? Is the color, presentation , and this plate a good look for customers? Look at it! In fact, I have been doing this for so many years and have many friends who have opened tea restaurants, Western restaurants, and even other types of shops. But I found that one thing is that the pressure on opening a shop in Hong Kong is relatively high, and the operating costs are relatively high. For example, everyone knows that rents in Hong Kong are expensive , labor costs are high, ingredients are high, and there are many other operating costs including taxes. As operating costs increase there, your monthly turnover must be high. Otherwise , your monthly turnover must be high. You will lose money. This is a very simple reason. Compared to you in Hong Kong, if you are a novice and have no experience in opening it, it will be more dangerous. For example, if you take a Thai restaurant as an example, you can open an ordinary restaurant in Hong Kong. For example, if there are 60-80 people sitting there, you will invest more than 2 million and care about your decoration... The price will be even more different if it is more beautiful, because the configuration requirements of Hong Kong kitchens are relatively high , or the range hood required to be used needs water filtration and there must be a A Taiwan water machine is as big as a cabinet. All the equipment involved costs a lot. A range hood hood in Hong Kong is about 200,000-300,000 yuan. Ordinary ones are these hoods. Of course, in China, it may be about 20% of the price in Hong Kong, which is already very good now. Many shops in the market are group-operated, which has no advantage for small businesses like us. It doesn't mean that we can't do it , but it doesn't necessarily mean that we can do it... The chance of success is not high. The cover in Hong Kong is already 200,000-300,000 , and then the underground is 50-50,000. 600,000 adds up to 700,000 to 800,000. Normally, this does not include the decoration inside and outside the restaurant, does not include your furniture and miscellaneous items, does not include your bowls, chopsticks and chopsticks. In addition, you also need to rent an additional shop and pay a deposit in advance. When you hire someone, you have to pay a deposit. About two million yuan is not too much to open a tea restaurant. Of course, if you are a group operator and already have your own decoration company, your own marketing, and your own resources , your costs may be lower, but... you have to support this team. In fact, people are all the same in the end , but in general terms in China , for example, it costs about 2 million to 2 million to open a tea restaurant in Hong Kong , and it may cost about 600,000-800,000 in China. This price is already quite good. You should be able to get whatever you want . Ask him to buy them first. If he doesn’t buy them, he must have some plus-size clothes. When the time comes, buy one or two more to increase the sizes ... Damn you! Hold on! You can do it and I won’t think it’s too small. You don’t want it. If you don't button your buttons , you're like a gangster . So, should I button them or not? We all need to pay attention to the needs of our guests. If you are not familiar with it, you can ask me. I will go with everyone to serve the guests. I will not go into the kitchen today because I have taught the brothers in the kitchen how to make our dishes. The first guest is Impression is so important. We have to have a small smile as if we are seeing a guest and ask the guest if he or she needs anything. After eating, we ask the guest again, Mr. or Ms., what do you think of today's dish? Is there anything that needs improvement? I told you before that the dishes need to be prepared. Are you ready? Get ready, get ready, right? Everyone, try your best to show off your cooking skills today. Before the guests come back after eating, I told everyone about hygiene. We must follow the taste of the food, pickle it, and prepare the dishes. We have also discussed it, right? So are our stockings good enough today and in the future ? After enough waiting, some fans will come over and local guests will come over. So I hope everyone can prepare some dishes for the guests tonight to meet our guests’ expectations and my requirements, okay? "Okay!!!" Okay! Thank you! Thank you, thank you, thank you, business is booming, good luck, Hong Kong brother YEAH! Thank you, thank you. Where are you from? I will go back to Hong Kong on the 15th and come back in a few days. You can use a non-stick pan. It doesn’t matter. In short, the bottom is flat. You can’t fry it like this. I came all the way from Guangzhou to eat this vermicelli. From now on, I will spend two to three days in it every week. How about a crab curry here ? Crab! Yes! Crab! Hahaha, thank you very much, Brother Zu, for coming over to take pictures today. If you come to Shenzhen or Nanshan and want to eat Thai food , you can come to "Thai Wanwei" and give it a try. If possible, we will continue Cooperate to make more good videos for everyone and fans to see. Thank you all. See you in the next video. Remember to LIKE for support.
