Ye Tian didn't expect that this Dongpo pork would also make her video account popular. In the short video, rows of white porcelain bowls and blocks of roasted pork in rich sauce looked quite shocking.
Since she opened her account, not only has her number of followers finally reached 1,000, but her comments and likes have also increased.
[Where is this cafeteria? Why is the food so good?]
[It looks so tempting, it must be delicious. ]
[Is your cafeteria still short of people to eat? ]
[It looks easy, but my hand says it can't do it...]
[Does your cafeteria offer takeout? ]
[The hand looks like a young lady. I really want to go to her house for dinner.]
…
Ye Tian chose to reply to a few comments, but did not reveal her real location. She still insisted on posting 2-3 cooking videos every week.
Seeing the gradual rise of the third canteen, the first and second canteens in the school can no longer ignore it, especially the original largest canteen, the number of people eating there every day has also decreased by about 10%.
The chefs in the first and second canteens were divided into two factions. One faction felt that the dishes they made were already very good, and that having fewer people eating would make their work easier and would not have much impact on them. The other faction felt that as the third canteen continued to innovate, more and more teachers and students would go there to get meals, and the number of people coming to them for meals would definitely decrease, so they also wanted to introduce new dishes.
The school's kitchen chefs, except for those who have gone home, all live in the same dormitory. The chefs from different canteens are familiar with each other and communicate privately. The logistics department also arranges for them to rotate between different canteens from time to time.
Lakeside University's cafeterias aren't outsourced and aren't for profit. The chefs' base salaries are similar, with only minor differences in overtime pay and bonuses. Generally speaking, the heaviest workload in cafeterias one and two ultimately pays out more than cafeteria three.
The persons in charge of the first and second canteens discussed privately and felt that it must be Lao Yun who took charge of the third canteen. He was a top-notch chef who had only been in charge of management before and was too lazy to do the cooking himself. No one knew why he took the initiative to cook.
They decided that since the three canteens were all doing so well, they couldn't fall too far behind, so they decided to introduce a new dish every once in a while or change up the menu more frequently.
Canteen No. 4, Canteen No. 5, and the staff canteen near the campus' artificial lake also followed suit upon hearing the news, but the final results were different.
The school's logistics department was perplexed. For years, they had been concerned about the quality of the school cafeteria's food, and every year they received suggestions to outsource the cafeteria. While outsourcing would save them significant effort, it would also make it more difficult to control the cost of meals. For students, rising meal prices would significantly increase their financial burden, so the logistics department had yet to outsource the cafeteria.
Unexpectedly, in the second half of this year, led by the unpopular Canteen No. 3, all six of the school's canteens began to revive, with fewer complaints about poor food. The logistics staff were certainly pleased with this success, but they also planned to secure a larger year-end bonus for the canteen staff.
Ye Tian didn't know about this, and of course she didn't need to worry about it. She just needed to focus on her studies, do her part-time job, and post some short videos.
…
Winter has arrived in Lakeside City unknowingly.
As a southern city, the temperature in winter is not low, but because there is no heating, there are one or two months when it is really cold to the bone.
Although it is not the coldest time yet, we still need to wear sweaters and thick coats.
As the weather turned cold, Ye Tian suddenly thought of dumplings. Unlike the north, the south didn't celebrate many festivals. Aside from the three essential festivals of zongzi, mooncakes, and tangyuan (sweet rice balls), dumplings seemed to be a staple on all other holidays.
But she felt that her classmates would be very satisfied if they ate a bowl of hot dumplings after class because they were cold.
Chef Sun also thought it was a good idea and ordered pork, leeks, cabbage, and green onions that day, and agreed to add dumplings for lunch the next day. As for why they didn't make beef filling, it was because beef was a bit expensive.
Recently, many students come to the cafeteria to eat. Although some students do not eat dumplings and choose other dishes, most students still buy one or two taels of dumplings (one tael is counted as 6 dumplings). Boys may also buy half a catty, so they have to make at least 1,000 dumplings.
Chef Xiao Du kneaded the dough, while Ye Tian and Xiao Li prepared the dumpling filling. With so much filling, they couldn't chop it all themselves; they had to use a meat grinder. They also chopped up several large bowls of chives and cabbage for the filling. The cabbage needed to be salted to remove any moisture, otherwise the filling would be watery and unpalatable.
Ye Tian likes to mix the meat filling separately before making the dumplings. She then adds chopped green onion and ginger, oil, salt, light soy sauce, oyster sauce, and pepper powder to the minced meat, and stirs it in a clockwise direction. After stirring, let it sit for 10 minutes until the meat filling is well-seasoned, then add leeks or cabbage and stir. Finally, add a little sesame oil. This way, the dumplings are full of flavor and juicy.
The best meat for dumpling filling is 20% fat and 80% lean, but if you prefer a fattier filling, you can go with 30% and 70%. If you have the conditions and time, you can cut the meat into mung bean-sized pieces and the vegetables into soybean-sized pieces. This will make the dumplings more granular, rather than a lump of filling sticking together, making them taste like firm meatballs.
While making dumplings, everyone in the cafeteria was busy except for Chef Sun, who was still cooking. Ye Tian rolled out the dumpling wrappers very quickly, but the dough was still not enough for five people.
Unexpectedly, Chef Xiao Du, who is not very good at cooking, can make dumplings at an amazing speed. When he is in good shape, he can make one in 5 seconds. He puts a spoonful of stuffing in the middle of the dumpling wrapper, pinches the middle with both hands, and a dumpling is wrapped.
But even at this speed, it took everyone more than an hour to make more than 1,000 dumplings.
When cooking dumplings, they are divided into several large pots and cooked as they are served so that they do not get cold before they are eaten.
Anyway, the students were very happy to have dumplings today, as they rarely had them in the cafeteria. Although there were restaurants outside the school that had dumplings, they were expensive, costing over 30 yuan per plate.
You can imagine how popular the dumplings in the cafeteria are today. The third cafeteria also prepared a bucket of dumpling soup outside. If you like to eat with soup, you can add it yourself. Add some chili oil and chopped coriander, and you will have a big bowl of hot dumplings. It tastes delicious.
After sending off wave after wave of students, several people in the third canteen cooked the last 100 or so dumplings, gave each person a bowl, and happily enjoyed the fruits of their labor.
Master Yun then spoke up, "Dumplings are really good. I see some of my classmates didn't get to buy them. How about we make them once a week? It's just that rolling the wrappers ourselves is too slow. I'm going to get an automatic dough-mixing and wrapping machine. Then we can just mix the filling and wrap them, which will be much faster."
"That's great," Aunt Liu said simply. She loves working at the school, loves the children here, and hopes they can have a good meal every time.
The feedback from teachers and students was of course very good, and dumplings were added to the [Third Canteen Food Collection].
Students also gave it a lot of positive feedback:
"Have you all eaten today's dumplings? They're so delicious!"
"I bought two taels of leek dumplings today. They are just as delicious as the ones my mom makes. Woohoo, I miss home!"
"The one I bought with cabbage filling is also very delicious."
"Unfortunately, I only bought one or two ounces at first, and I didn't eat enough. When I wanted to buy more, they were sold out!"
"It would be nice if it had celery filling, but cabbage or leek fillings would be fine too!"
"Upstairs, what kind of bike do you want? I haven't bought one yet!"
"One person wrote in blood, asking the Third Canteen to make dumplings every day."
"They wrote in blood, asking the Third Canteen to make dumplings every day."
"Three people wrote in blood..."
…
The other cafeterias were furious when they found out: "How could they bother making so many dumplings in the middle of the day? Is this really necessary? And they're not getting any pay raises!"
They didn't expect that the Third Canteen would later make dumplings a weekly menu item, offering them once a week, with the fillings changing from time to time. Dumplings are also served on occasions like the Winter Solstice and New Year's Day, hoping to give everyone a sense of ritual during school holidays.
When asked when other canteens would also sell dumplings, they simply gave up on the idea. Anyway, Canteen 3 has dumplings, so if you want to eat dumplings, go there and buy them!
…
In early December, the school will evaluate the calligraphy and painting works received and select the works of Ye Tian and several others to participate in the National College Students' Calligraphy and Painting Competition.
Several professors who understand calligraphy highly praised Ye Tian's works. They felt that her calligraphy was very powerful and did not look like the work of a little girl. Instead, it looked more like the work of a person with life experience.
The school staff even suspected that it was this ghostwriter. After repeatedly confirming with Ye Tian over the phone, they almost asked her to write it again on the spot before submitting the work for the competition.
Ye Tian was just doing it for the bonus and didn't take it seriously. She immediately went to do other things.
Lu Xinyi suggested that Ye Tian open another account to showcase her calligraphy. Many bloggers of this type have tens of thousands of followers, and they can also take on promotions such as pens, ink, paper, and inkstones in the future.
Ye Tian thought about it and decided to give up. Since she was a student from ancient times, she still needed to learn the knowledge of this world. The current part-time income was enough to live on, and she already ran a food account, so she should focus on doing this well!
There are not many good brands that have approached Lu Xinyi to promote recently, and many of them are unknown, so she didn't dare to accept them. She only took one lipstick order in the past month.
A few days ago, she used the promotional products to give Ye Tian a winter makeup look, and unexpectedly received extremely high praise and very good traffic. The promoter was very happy and gave away a lot of products.
She happily gave Ye Tian 300 yuan and a few lipsticks. Ye Tian was always grateful to Lu Xinyi for helping her make money. She never took credit for it and always said that the money she gave her was too little, saying that models outside were very expensive.
Ye Tian couldn't give anything in return for the time being, so she could only get a portion for Lu Xinyi in advance from the cafeteria when she was on duty cooking. It just so happened that she also liked the food Ye Tian cooked, but sometimes she was too lazy to queue up in the cafeteria.
Ye Tian spent 300 yuan to buy a fleece sweatshirt, leggings and a thick fleece jacket, which made her feel extremely warm.
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