Chapter 68 Love of Eggplant and Beans
"It's easy! I'm not busy now. I'll come over when I'm free. You can also send someone to the Academy of Agricultural Sciences to find me. I promise to tell you everything I know."
Sun Qiang was obviously a researcher and would not come with empty words. He immediately agreed.
Several other people also gave specific suggestions. One was the selection of winter wheat seeds, and the other was to strengthen field management.
Zhao Dajun asked the technical staff of the field office to take notes. The technical staff then raised some questions, and Sun Qiang and his colleagues answered them one by one.
"Everyone, it's almost lunch time. How about we go to the cafeteria first and chat while eating?"
Zhao Dajun checked the time and invited Sun Qiang and others to have lunch.
In the cafeteria.
Du Shaojie had already prepared the staff meal and was ready to cook.
Zhao Dajun had someone pass on the message that there were five guests and three accompanying them, a total of eight people.
The dishes arranged include [Fish-flavored Shredded Pork], [Dry-fried Carp], [Beef Stew], [Sautéed Lamb with Scallions], [Braised Eggplant with Cowpea], and [Stir-fried Lotus
Root]. There is also a soup, which is [Tomato and Egg Soup].
Six dishes and one soup, nothing particularly high-end, but definitely plenty of it. Under such conditions at this stage, this table of dishes is already full of sincerity.
When Zhao Dajun brought the guests to the cafeteria and walked into a separate room, Du Shaojie began to cook.
It didn't take long before various dishes were served on the table one by one.
"Director Zhao, it's too rich. How dare we come next time if you do this?"
"We are located in a remote area. How can there be good things in the corners? Don't be disgusted, everyone. Come, let's drink the fish head and fish tail wine first, and then try this [dry-fried fish]."
The host and the guest were polite, and Zhao Dajun and Sun Qiang clinked glasses, which is the so-called "fish head and fish tail wine".
Then the table of people started to use their chopsticks.
"This [Dry-fried fish] is really authentic and delicious! Director Zhao, where did you find such a great chef? This level is definitely the level of a chef in a state-owned restaurant."
Sun Qiang took a bite of the fish and immediately had a basic judgment of the level of the farm chef.
Although he has a bit of a "nerd" vibe, it doesn't mean that he doesn't like to eat or can't eat.
"Master Du used to work in the canteen of the bureau, and was transferred to the farm this year. Master Du is young, but his cooking skills are very superb. Now, within a hundred miles, anyone who has an important banquet will ask him to cook."
Zhao Dajun praised Du Shaojie a few words, and then asked everyone to eat more dishes.
Sun Qiang and others tasted each dish one by one, and they all felt that this trip was not in vain.
[Fish-flavored pork shreds] are salty, sweet, sour and spicy, smooth and refreshing.
[Dry-fried fish] is salty, spicy, and has a slightly sweet taste. It is a top-grade fish dish.
[Beef stew] highlights the aroma of roast beef very well, and at the same time perfectly integrates the flavors of various side dishes.
Several guests enjoyed the meal and secretly wanted to meet the chef.
Sun Qiang ate the dishes for a while, and the host and the guest raised their glasses and drank the wine in the glasses.
"What is this dish of cowpea and eggplant called? Fried cowpea and eggplant? Eggplant stewed with cowpea?"
The other dishes have official names, and everyone can call them out. Only this cowpea and eggplant, no one knows the specific name of the dish.
Zhao Dajun couldn't say it well, and at the same time, he roughly guessed what several people were thinking, so he stood up and called Du Shaojie in.
"This is Master Du from our canteen, Master Du, and these are technicians from the Academy of Agricultural Sciences."
Zhao Dajun introduced both parties, and then Sun Qiang and others said that they would toast Du Shaojie with a glass of wine.
"I dare not accept that, so, I toast you all a glass."
Du Shaojie is not a person who doesn't know etiquette, so he took the initiative to toast the guests.
Then he said that he still had work to do, and prepared to go to the kitchen.
"Master Du, excuse me. What is the official name of this dish? We are all very curious."
One of the guests suddenly spoke up and pointed to the plate of cowpea and eggplant.
Du Shaojie was a little confused. This is just an ordinary vegetarian dish. You can call it whatever you want. Is it necessary to be serious? In his memory, only restaurants in later generations would give ordinary dishes a very literary name.
For example, this [Braised Cowpea and Eggplant] was called [Love of Eggplant and Beans] in later generations.
Considering that today's guests are all intellectuals, Du Shaojie thought for a moment and replied: "This dish is called [Love of Eggplant and Beans]. Of course, it can also be called [Braised Cowpea and Eggplant]."
As soon as he said it, there was a commotion.
"Love of Eggplant and Beans? This dish name is really good."
"It is both vivid and beautiful. Just hearing the name makes me hungry."
Du Shaojie nodded at the guests and then left the room.
No wonder these people are called "stinky old nine". Sometimes when they get "sour", they are really deadly. Of course, this was just a joke. He still respected these experts from the bottom of his heart.
Although Sun Qiang and others had a bit of "scholarly air", they were never careless in their work.
After dinner, they gave a lesson to the relevant personnel of the farm, talking about how to choose winter wheat seeds, the precautions for field management, and the importance of filling the fields with winter water before winter.
"Director Zhao, please notify me before sowing. I will come and answer any questions on the spot."
Before leaving, several people also took samples, including soil and water samples, and said that they would help the farm to produce an analysis report for free.
The next day.
Zhao Dajun went to the bureau and asked for money in the name of reporting work.
Purchasing seeds, purchasing materials for building vegetable greenhouses, etc., all require money. The farm was very poor, and the products were basically handed over to the bureau. Of course, the bureau should allocate funds for such things.
Director Wu did not agree at first, but Zhao Dajun played tricks and said that if the bureau did not support it, the task of handing over next year would be halved.
His reasons were very good. He wanted the horse to run fast but didn't want it to eat grass. How could this be possible? It was more like wishing for something to eat.
Zhao Dajun was a straightforward man with a bold personality. He was also a good man when it came to grinding people. He not only looked for Director Wu and the old leader, but also all the bosses.
The bosses were almost annoyed to death by him for a whole day.
When it was almost time to get off work in the afternoon, the bosses held a meeting to study the issues of expanding production and the surrender plan of Laolonghe Farm.
In the end, Zhao Dajun got what he wanted. The next day, he got the approval for the funding and returned to the farm happily after finishing his work.
Du Shaojie didn't have to worry about these things. The arrival of Sun Qiang and others gave him a chance to practice, and the harvest was naturally good.
[Bound Chef: Du Shaojie]
[Level: First-class Worker]
[Current Works: Shredded Pork with Fish Flavor, Dry-fried Fish, Beef Stew]
[Overall Evaluation: Middle and Lower]
[Bonus: Food Identification Encyclopedia (XII) (XIII) (XIV)]
[Reward: Deer Meat (9 kg), Simulation Training Duration (90 hours)]
[Special Reward: None]
Of the six dishes made that day, three received an overall evaluation of "middle and lower".
The Food Identification Encyclopedia completes the last part, which is equivalent to an "Encyclopedia of Food Materials". Everything that flies in the sky, runs on the ground, and swims in the water is covered.
The reward also made him happy. Deer meat is an uncommon ingredient at the moment, and he can let his mother and two sisters have a taste of it when he returns home.
(End of this chapter)
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