Time passed by unknowingly and a few days passed.
As October progressed, the factory began preparing winter vegetables.
Truckloads of cabbage, turnips, potatoes and radishes were transported into the steel mill, and the entire kitchen became busy.
Put the winter stored vegetables into the cellar warehouse, and then start pickling sauerkraut and making pickles.
Winter is coming soon, and it is impossible for the factory to have fresh vegetables to eat every day like in summer and autumn. Therefore, it is necessary to pickle vegetables to prepare for the winter.
The winters of this era are not only colder than those in later generations, but also last longer.
From November to April or May of the following year, the temperature will be minus 20, 30 or 40 degrees Celsius for at least five to six months.
In this kind of temperature and time, it is impossible for the factory to feed the workers cabbage stewed with potatoes every day. If a person eats this every day, he will not have the enthusiasm to continue working.
If the workers lose their enthusiasm for work, how can they complete the tasks assigned by their superiors?
Therefore, at this time every year, the factory kitchen would pickle a few kinds of delicious pickles and occasionally use them instead of cabbage stewed with potatoes to improve the workers' meals.
That’s right, pickles were considered a delicacy to improve the workers’ diet in winter in that era.
However, the way people of this era pickled pickles was very different from that of later generations.
Whether in taste or variety, there is a huge difference.
Therefore, when it comes to pickling pickles, Jia Dongsheng has the most say among all the chefs in the cafeteria.
There’s no way around it, later generations have made pickles into something even more creative.
There are at least eight hundred kinds of pickles, if not a thousand.
Although Jia Dongsheng had not done any special research, he worked in the kitchen in later generations. Although he had not seen pork, he had seen pigs walk. He knew about one or two hundred kinds of pickles.
In addition, perhaps because it was getting closer to January, Fang Zhuo gradually let Jia Dongsheng take charge of the canteen affairs, including other canteen staff. If there was any collective task, Jia Dongsheng was in charge.
This made Jia Dongsheng vaguely guess that his position as deputy director of the cafeteria was almost decided.
Jia Dongsheng felt happy when he thought that he was promoted to deputy director less than a year after joining the factory. It was too fast.
After becoming the deputy director, he no longer had to spend every day in the kitchen, and he had more free time.
However, Jia Dongsheng also understood that since he had been promoted out of turn right after arriving, some unpleasant words would probably spread throughout the cafeteria.
Therefore, taking this opportunity, Jia Dongsheng also had a preliminary contact with the staff of each canteen.
Moreover, he brought out thirty kinds of pickles, each of which was very delicious, which completely stunned the kitchen staff.
The most impressive thing about a chef is his cooking skills.
Is there any need to say more about Jia Dongsheng’s cooking skills?
It’s just that most people had only heard of it before but had never seen it, so now they can get to know it again.
In this way, a good foundation has been laid for Jia Dongsheng to take over the position of deputy director.
Thirty kinds of pickles consumed more than 100,000 kilograms of various green vegetables.
However, Jia Dongsheng still felt that this number was a little insufficient, so he pickled a full 50,000 kilograms of sauerkraut before he was basically satisfied.
There is no way. No matter what the number is, it is nothing in front of a large factory with tens of thousands of employees.
More than 100,000 kilograms of pickles were distributed among individuals, and each person only received ten kilograms.
It seems like a lot, but it needs to be eaten for half a year, so ten kilograms per person is just enough, and the bulk of the food still needs to be stored in winter vegetables.
Or on cabbage, potatoes, turnips, and radishes.
These four are the vegetables that can be stored the longest.
It took more than a week to pickle the pickles and sauerkraut.
As to whether it is enough, time will tell.
There is no way. The achievement of becoming a large factory with tens of thousands of employees was only achieved by the factory in the 1960s, and other people do not have much experience.
You can only take one step at a time and see what happens.
If it is really not enough, there is nothing we can do. We can accumulate experience and get more next year.
After work that day, after being busy for so long, Jia Dongsheng planned to go to a pub in the evening to have some drinks and play a few rounds of games to relieve the fatigue of the busy days.
But who knew that as soon as he walked out of the steel mill gate, he was stopped by Xu Damao.
"Dongsheng, don't leave yet. I have something to talk to you about."
"Da Mao, why did you leave work on time today? Don't you usually leave early?"
Seeing Xu Damao, Jia Dongsheng made a joke as usual.
After spending a long time with Shazhu, Xu Damao and others, Jia Dongsheng felt that he had also developed a habit of talking too much.
I have the habit of touching people's chins no matter what. It's quite interesting to see others choking on me.
"Dongsheng, don't talk nonsense. I never come in late or leave early. I work hard every day."
Hearing Jia Dongsheng's nonsense, Xu Damao hurried over to interrupt: "Dongsheng, stop talking nonsense at the gate. What if the leader hears it? I'm planning to transfer to another position in January."
"Transfer?"
Jia Dongsheng was a little curious: "What position are you transferring to?"
"The publicity officer, of course!"
Speaking of this, Xu Damao had even forgotten why he had come to see Jia Dongsheng. He said with a smug look on his face, "Our department leader has seen how hard I work and has hinted that I should be transferred to the position of publicity officer in January to do publicity work."
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