Chapter 74 Wild Mushrooms
Du Shaojie stood up and took the big bucket. There were several fish of different sizes in the bucket.
He and Chu Xiaowei and his wife had no reason to be polite. They carried the bucket into the kitchen. The fish in the bucket had been slaughtered and cleaned. He only needed to cut and marinate them.
After marinating the fish, he came out of the kitchen and saw Su Dapeng and Chu Xiaowei chatting enthusiastically. The three of them were threading the skewers while talking, and their efficiency was quite high.
"Shaojie, your childhood friend is very clever and the things you make are really good!"
Du Shaojie walked over and sat down. Chu Xiaowei pointed at Su Dapeng and raised his thumb.
He was not like Du Shaojie. Du Shaojie only looked at the surface, but he could see many details of the craftsmanship.
This is the difference between knowing the business and not knowing the business.
"Yes, Dapeng has already graduated and is doing well in the hardware factory."
Du Shaojie laughed, and Su Dapeng showed a proud expression, and the atmosphere became more harmonious.
Later, Du Shaojie took the skewered lamb to grill. The aroma quickly spread and drifted with the wind. People passing by the yard could smell it.
"Aunt Qin, why hasn't Dr. Wang come yet? Go next door and call her."
Du Shaojie had already told Wang Liwen that he would come to his house to eat roasted lamb in the evening, and the other party also agreed, but there was no sign of him until now.
Qin Xiaomei responded, and just as she stood up, she saw Wang Liwen walking in with a bunch of things.
"I'm here, I'm here. Sorry, I went out in the afternoon and came a little late. Master Du, here are a few naan and some cleaned lamb offal. I'll grill them later."
Wang Liwen met Du Shaojie when she was at work in the afternoon. The other party asked her to come home to eat roasted lamb in the evening, so she asked someone to buy some naan and lamb offal.
It was mainly because it took some time to clean and process the lamb offal, otherwise she would have come earlier.
"Not late, not late, just the right time."
Du Shaojie finished grilling the first batch of lamb skewers, put them on a plate and put them on the stone table.
They were all a little hungry, and several people swept away the roasted lamb on the plate.
Du Shaojie continued to roast the next batch, while Qin Xiaomei and Wang Liwen cut the lamb intestines, lamb hearts and lamb livers, and then put them in a basin and brought them out, and continued to string them.
After they were done, they washed their hands and came back, and Du Shaojie put the roasted lamb skewers and naan on the table.
After that, he roasted two fish and some lamb intestines, lamb livers and lamb hearts, and everyone officially started eating.
"Master Du, the wine is not good, let's just drink a little."
Chu Xiaowei took out the bulk Lao Baigan, and Su Dapeng hurried into the house to get the wine glasses.
Eating barbecue and drinking Lao Baigan is really pleasant.
Compared with the past, life now can only be said to be a little better. It is rare to see scenes like this, eating meat and drinking wine in big mouthfuls.
"The old director and Zhai, the chief engineer, might as well stay here. I heard that they are so tired that they can't even straighten their backs every day. They do all the dirty and tiring work, but they still don't get a good ending."
Chu Xiaowei was very emotional. He got promoted to security officer this year, and his monthly salary increased a lot.
Wang Liwen is not to be mentioned. After graduation, she was assigned to the Heavy Industry Bureau, which is administrative level 23. Her salary is twice as high as when Du Shaojie was an apprentice.
The slight improvement in life forms a contrast with the ups and downs of reality. Many people, including Chu Xiaowei and his wife, and Wang Liwen, are confused.
Just like Chen Jizhou and Zhai Yucheng, although they have resumed their work, they did not return to their previous positions, but suffered hardships on the production line.
"The old director and Zhai, the chief engineer, are not afraid of suffering hardships, but they are afraid of having nothing to do. They will feel very depressed staying on the farm. Although they are busy now, they may feel more fulfilled in their hearts."
Perhaps because he can see the general trend, Du Shaojie is always more optimistic than others.
What was it like ten years ago? What was it like five years ago? Even three years ago, it was hard to eat a white flour bun. Now the proportion of coarse grains has dropped a lot, and refined grains have reached 60% to 70%. This is progress.
Perhaps Chen Jizhou, Zhai Yucheng and others cannot see the future clearly, but with their years of sharpness, they are at least not pessimistic.
Du Shaojie ate some barbecue and drank a few glasses of wine, then got up and continued to grill food.
The moon was at its zenith, and Chu Xiaowei and his wife and Wang Liwen said goodbye and left.
There was still some mutton and two fish left in the basin, but the mutton offal was eaten up, and there were three naan breads left.
Su Dapeng washed up and went to sleep. Du Shaojie cleaned up and put the charcoal fire in the barbecue stove into the kitchen hearth.
Then he heated the pan, added a little oil and fried the remaining mutton until it was dry. The mutton that had been fried dry could be stored for many days and could be used for cooking or making soup and rice.
The marinated fish was hung on the hearth to smoke for a while, dyed, and then hung under the eaves to continue drying.
Not having a refrigerator is troublesome, but there are many ways to store food for longer.
The next day.
Chu Xiaowei took Du Shaojie and Su Dapeng to the river to fish. It was fun to catch fish with a fishing net, but it was less fun.
However, the two of them were not very lucky today. After half a day of hard work, they only caught a few small white stripers.
Du Shaojie and Su Dapeng didn't care. They put away their fishing gear and asked Chu Xiaowei to row them to the other side of the river. The two followed Chu Xiaowei to the mountains and picked some Codonopsis pilosula. They
also harvested a large bag of wild mushrooms.
"Master Du, you are really good at identifying mushrooms, better than me."
The most troublesome thing about picking mushrooms is to identify whether the mushrooms are poisonous. Chu Xiaowei often goes into the mountains, so it is normal for him to be able to distinguish clearly. But Du Shaojie almost never goes into the mountains, but he actually has this ability.
This made Chu Xiaowei look at him with new eyes.
"You think chefs can only cook, right? A good chef must first have the ability to identify ingredients. If you can't tell the good from the bad, it's a joke to tell others."
Du Shaojie's words are both right and wrong. Chefs must be able to distinguish whether the ingredients are fresh, whether the ingredients are spoiled, and whether there is a situation of selling dog meat under the guise of sheep.
But not every chef can tell whether mushrooms are poisonous.
Who is like him, with a set of [Food Identification Encyclopedia] in his mind, which can be consulted at any time when he can't remember clearly.
"The wild mushrooms we picked are mixed fungi, but they taste delicious. Master Du, what dishes do you plan to make with these mushrooms?"
Chu Xiaowei was not greedy. He was not rare to pick wild mushrooms.
He just wanted to ask how to cook wild mushrooms.
"Wild mushrooms are fresh in themselves. They can be used for stewing soup or stir-frying. For example, they can be used to stew chicken soup, or to make mutton mushroom soup rice, mutton mushroom noodles, etc."
Du Shaojie spoke without hesitation, and the few people were a little hungry.
When he got home, he made a pot of mutton mushroom soup rice, with a plate of pickled cabbage, and the three of them ate happily.
"Shaojie, I'm leaving tomorrow. When will you come home to see me?"
After dinner, Chu Xiaowei said goodbye and left.
Du Shaojie didn't have to go to the cafeteria to work today, so he sat in the yard and chatted with Su Dapeng.
"The cafeteria will pickle spicy cabbage in a few days, and I want to make some kimchi. I can go home after I'm done with it."
Du Shaojie already had a plan. After this busy period, he would go home and rest for two days.
He is living a comfortable life now. Everyone on the farm will give him some face, so he has no worries about food and drink. He basically gives all his salary to his family. He rarely spends money here, and keeping ten or eight yuan on him can last for a long time.
As he was talking, Chu Xiaowei ran in again.
"Dapeng, your family just called the farm office. There is an emergency and they want you to go back immediately."
Thanks to the big guys: Youfang Taoist You Sifang (500 points) for the reward, and Hupan Town Hogg (1000 points) for the reward.
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(End of this chapter)
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