How restaurant owners preserve

"Shrimp, meat... they'll turn sour if left out for even a short time!"

As the owner of two popular sandwich shops on Ly Chinh Thang Street (District 3) and Nguyen Thi Nho Street (Tan Binh District), Vay Huu Toan (32 years old) said that he is very meticulous in preserving the ingredients to make the best and highest quality sandwiches for his customers.

Toan's sandwich shop in District 3 typically uses meat and seafood ingredients, and he says he pays close attention to preservation.

Especially on hot and humid days like the present in Ho Chi Minh City, he pays even more attention to preserving the ingredients, because food can easily deteriorate in quality, especially when the dishes he sells use many fresh ingredients such as beef and shrimp.

"We go to the market to buy the freshest ingredients, then we have our own methods to preserve them in the freezer. We use them as customers buy them, ensuring that the ingredients retain their original quality, rather than leaving them out in the open beforehand. Shrimp, beef... in this weather, if left in the sun for even a short time, they will turn sour and become unusable," he said.

Regarding the sandwich bread, Mr. Toan said that the ingredients are always freshly baked every day and then immediately stored in the refrigerator. Instead of using hot bread immediately after baking and storing it at room temperature, he explained that using bread taken directly from the refrigerator creates a perfect crust texture and maintains the quality he desires.

This not only ensures the quality of the pastry crust by preventing it from being exposed to high temperatures, but it is also the secret to his shop's unique pastry recipe.

The store has its own tricks for preserving the quality of its ingredients.

"Not only on hot days, but even during normal times, we always try our best, especially instructing our staff to prioritize food preservation. No matter how delicious the recipe or how perfectly prepared it is, if the ingredients don't maintain their quality, it will still be a disaster," the owner said.

Every day, Toan's bakery is open from 6 am to 10 pm, but he says it's always highly rated by customers for its quality, which, according to the owner, is thanks to his secret recipe for preserving ingredients.

"Bring out as much as you can find!"

Meanwhile, a clam porridge restaurant on Nguyen Tri Phuong Street (District 5) is always bustling with customers. Serving fresh seafood ingredients such as blood clams, beef, abalone, oysters, scallops, etc., the restaurant owner said that the hot weather would affect the quality of these ingredients if not properly preserved.

A representative from the restaurant stated that, to ensure the freshest ingredients, they typically go to the market very early each day to select the best quality. The ingredients are then prepared and preserved using their own special methods.

The restaurant only brings out a portion of the ingredients at the counter depending on the actual number of customers; ingredients are brought out as needed to ensure quality.

"Having been in business for almost ten years, we estimate the number of customers at different times of the day to determine the appropriate amount of ingredients to bring out. We only restock as needed, rather than having everything on the counter at once, which would compromise quality. Fresh, high-quality ingredients are what make our restaurant's brand so special, so we take great care in preparing them," the owner added.

Ms. Tu Vy (26 years old, residing in District 8), a regular customer of this porridge shop, said that with the hot weather, she is even more cautious in choosing where to eat. She is hesitant to buy from shops that leave ingredients displayed in glass cabinets without any protection or preservation.

According to the customer, hot weather makes food spoil easily, and if not properly preserved, it can easily lead to food poisoning. That's why she's always careful in choosing restaurants and in preserving food when cooking at home.

Ms. Hoa, who sells sandwiches in the mornings under an apartment building on Ta Quang Buu Street, said that because she doesn't sell for very long, she doesn't have any special way to preserve the ingredients other than finding a shady spot to sell. The components of the sandwich, such as fresh vegetables, meat, and sausage, are all displayed in a glass counter to make it visually appealing and attract customers.

With the hot weather, many restaurant owners say they are being even more careful in preserving food.

"I only sell for a few hours, so I'm not worried about the quality deteriorating. I only sell in the morning, not all day. If it's sunny, I'm a little more careful, finding a shady spot. I know what I'm selling; I make it and sell it immediately, so it's still hot and fresh, and I'm not afraid of the quality being compromised," she added.

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