Chapter 79 Tofu Pudding
In the afternoon,
Du Shaojie went to the cafeteria to work on time.
"Master Du, what are you going to cook for dinner?"
As long as he is there, he has the final say in the food arrangement. Therefore, as soon as he arrived at the kitchen, Qin Xiaomei and Li Guixiang asked in unison.
"Let me see what ingredients are prepared today."
Some ingredients can be stored in the warehouse, while some need to be purchased outside.
Du Shaojie took a look around the kitchen and the warehouse, and then he had an idea: "I'll make fried noodles with fried dough sticks for dinner, you go and prepare it."
The daily diet in the north is very different from that in the south. The north is mainly based on pasta, and rice dishes are rare nowadays. This is mainly due to the different grain production areas and poor logistics.
In the future, this situation will be greatly improved.
At this point, Du Shaojie suddenly remembered something and asked Li Guixiang: "Sister Li, I just saw some soybeans in the warehouse. Are they newly purchased these two days?"
"Yes, the manager said that many people like to eat tofu, so he purchased some soybeans and asked the canteen to grind tofu."
Now it is not necessary to push the mill manually or pull the mill by donkey. The canteen has electric tools, so it is still very convenient to make tofu.
"Is that so? How about we make a pot of tofu pudding tomorrow morning to change everyone's taste."
Du Shaojie suddenly had an idea and planned to make tofu pudding for breakfast tomorrow.
Tofu pudding is actually simple to make. If you can make tofu, you can make tofu pudding. The key is to "add brine". Tofu should be "older". The middle state is tofu pudding, and the tender state is tofu pudding.
"That's great. I'll soak the beans before I get off work."
Li Guixiang and Qin Xiaomei looked at each other and both laughed.
After everyone's efforts, the canteen's breakfast has been enriched in variety, but it is not enough. When they heard Du Shaojie say that he was going to make tofu pudding, they were really looking forward to it.
Afterwards, Li Guixiang went to mix the dough, while Qin Xiaomei washed and cut the vegetables.
When the time was almost up, Li Guixiang and Qin Xiaomei began to pull the noodles, while Du Shaojie started to cook.
Chili peppers, tomatoes, celery, and a little mutton.
Fried noodles are a kind of fried noodles, which is a combination of food and vegetables, saving time, labor, and money. It is a very common home-cooked meal in the local area.
After the noodles are cooked, they are taken out and poured into the cooking pot for stir-frying. Finally, they are sprinkled with minced garlic and served.
"I don't even need to look with my eyes, I know it's Master Du's craftsmanship just by smelling it."
When it was time to get the meal, Zhao Dajun walked in with a rice bowl.
His wife went back to her parents' home in the afternoon, and he was left alone to eat in the cafeteria. As soon as he entered the door, he smelled the unique aroma and said with a smile.
"It doesn't matter who makes the home-cooked meal? Come, I'll personally serve the meal to the director, so that he won't say anything strange again."
Du Shaojie heard the voice and walked out of the kitchen to take over Li Guixiang's meal.
Zhao Dajun didn't care. He squatted outside the canteen after getting his meal, not caring about his image at all.
"Director, I want to go home for the National Day, is that okay?"
Later, Du Shaojie, who had finished his work, came out and squatted beside Zhao Dajun.
"Okay, you arrange the canteen work yourself, and I'll give you leave."
The busiest days have passed, and there are not many things left in the farm, nothing more than taking care of livestock, field management of winter wheat, and production of vegetable greenhouses.
Zhao Dajun agreed to the other party very happily, without hesitation.
"Thank you, Director."
Du Shaojie thanked him and got up to go to the kitchen. He hadn't eaten yet.
After dinner, he and Qin Xiaomei and Li Guixiang moved some soybeans, washed them several times, and then poured them into a basin to soak. The beans should be softened before grinding soybean milk, otherwise it would not be in time for tomorrow's breakfast.
After getting home from work, Du Shaojie, who had nothing to do, continued to study [Chef Training Video Materials], and time passed quickly.
His current life is both monotonous and fulfilling. He lives in a remote farm and silently hones his cooking skills. At this stage, he can't lose this job, otherwise what will happen to his family?
"Oh, it's so late, let's go to sleep for
a while." Du Shaojie "woke up" from his focused study and got up to wash up.
Before going to bed, he entered the simulation training scene as usual and began to practice the dish [Scallion-fried Sea Cucumber].
This dish is already very familiar in theory, but there are many shortcomings in the simulation operation. The top chefs in the scene pointed out the problems one by one and demonstrated continuously.
After 8 hours, he finally received a "bad" simulation evaluation and then quit.
[Duration: 189 hours\510 hours]
There are still 189 hours left in the simulation training, which is enough for him to upgrade the level of the dish [Scallion-fried Sea Cucumber] before National Day.
The next day.
Du Shaojie got up early, exercised as usual, and then went to the cafeteria.
"Master Du, good morning!"
"Aunt Qin, Sister Li, are you all here? Let's get started."
Qin Xiaomei and Li Guixiang had arrived early. They both had impeccable work attitudes and were capable people. They usually shared a lot of work for Du Shaojie.
After greeting each other, the three began to grind soy milk.
The ground soy milk should be filtered first, then poured into the pot and boiled. Then turn to low heat, add brine, and stir gently. Remove
the pot from the heat and let it sit for a while. When the soy milk in the pot solidifies, the tofu pudding is ready.
Put the tofu pudding into the thermos bucket, and Du Shaojie began to make the marinade. The marinade is not complicated. It contains auxiliary ingredients such as day lily, fungus, and mustard tuber. In addition, some chopped coriander and ready-made oil-splashed chili are placed outside for everyone to use at will.
The local tofu pudding is naturally salty, and it is similar in the north.
The staple food is still steamed buns. There is not enough time to make pancakes, and frying dough sticks is too oily, so this is the only way.
"Wow, there is tofu pudding today, so good!"
When it was breakfast time, the employees who came to eat were overjoyed to see the tofu pudding. Serve a bowl of tofu pudding, pour marinade on it, add a spoonful of oil and chili, sprinkle with coriander, and it tastes delicious.
Then, Zhao Dajun walked in slowly. He could only eat in the cafeteria these days. Who told him that he couldn't cook?
Unexpectedly, there was tofu pudding to eat early in the morning. He couldn't help but praise Du Shaojie, Qin Xiaomei and Li Guixiang. This proactive work attitude is worth learning for everyone.
After finishing breakfast, Du Shaojie went to the back of the cafeteria to feed the chickens as usual.
After feeding the chickens, he sat outside in the sun.
It looks like he is in a daze, but in fact he is looking through various materials. Including [Chef Training Video Materials], [Food Identification Encyclopedia], [Hotel Management Tutorial].
Although these materials are theoretical knowledge, they are very useful.
His learning method is to learn theory first and then practice. Every day he has new gains and a little improvement, which makes him never tired.
"Master Du, the weather is a bit cold. Don't catch a cold sitting outside for so long."
Li Guixiang came out of the warehouse and saw Du Shaojie still sitting there, so she walked over and said something.
"Ah? I'll go in now."
Coming back to his senses, Du Shaojie stood up and stretched.
Perhaps because of his daily exercise, he didn't feel cold, but it was time to prepare lunch.
Then he and Li Guixiang went into the kitchen together and began to arrange the lunch.
Arranging meals is also a technical job. Under the existing conditions, if you want the employees to eat a little better, you have to work hard on cost management.
The meal combination should be reasonable, including the combination of coarse grains and fine grains, the combination of meat and vegetables, the combination of various meals, and so on. It's not okay
to spend money before it's due, and it's not okay to overspend. In short, it's very troublesome.
(End of this chapter)
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