Crayfish and rice noodles are shocking! A dignified imperial marshal has fallen so low…
Lin Changli had already told Sangye last time that the base had its own processing plant. Daily necessities, machinery production and maintenance, and even some nutrient solutions were produced here.
However, from Rong Cheng, Sangye learned that Aso Mente owned 30% of the processing plant, but due to the special nature of the base, she was not allowed to hold the majority stake. The remaining 70% was entirely controlled by the royal family.
And this processing plant is profitable.
Because of its large number of lawless Sentinels, Black Tower possesses military strength and combat capabilities comparable to a small legion. The most dangerous place is also the safest; Black Tower has become one of the Empire's sizable weapons manufacturing plants.
With its own mineral resources and no transportation losses or costs, the profits are very considerable.
No one dared to question how the royal family's share of the annual dividends was distributed, but Aso Mente's share went straight into her pocket.
Aso Ment has an eccentric temperament, and it's not so much that she loves money; rather than being greedy, it's more of a hobby.
Aso Mente disliked Sangye to begin with, and Sangye was flirting with someone else on her turf. Did he really not want to stay in the business anymore?
Kuwano hadn't considered this at first, mainly because Aso Ment usually kept quiet and didn't bother with her. Kuwano felt she wasn't good enough for her and was safe enough.
Tableware and kitchenware were not rare items to begin with. Although they are less common now, noble families and wealthy households would still have three or four of them.
There are countless factories capable of processing this, but this particular task has little market potential and profit, so most factories don't do it.
It's only profitable to sell ingredients tied to Sangye.
"General Aso may not want to associate with you, but you can submit an application to her or ask someone to make the connection. You provide the ingredients and negotiate cooperation with Jiang Siwei; the General provides the raw materials and energy, and arranges for the processing plant to ship regularly; let the profit be higher, and split it 20/80."
Rong Cheng looked at Wu Jia Ning, who was standing to the side with the mud figures, but was interrupted by Sangye before she could speak.
Sangye shook his head: "We can't use other people's children as a raft."
No parent would be happy to find out that someone is using their child, especially such a young child. If Wu Huansheng found out, they probably wouldn't be able to maintain their current relationship.
But Kuwano didn't intend to take the initiative to curry favor with her, as that would always put her at a disadvantage and prevent them from having an equal dialogue.
But there's no need to rush; opportunities take time to come.
For now, we can continue with the original cooperation method, producing some ready-to-eat semi-finished products for Jiang Siwei to sell.
Besides rice and noodles, there is another staple food that is also very popular: rice noodles.
It has a smoother texture than rice and various noodles, and it absorbs the aroma of sauce more easily. When coated with a generous amount of sauce, it becomes even more flavorful.
There are many types of noodles: rice noodles made from rice, wide rice noodles and sweet potato noodles made from sweet potatoes, potato noodles made from potatoes, and vermicelli made from mung beans...
Generally, to make rice noodles, you need to choose high-quality long-grain rice or glutinous rice with plump grains and a bright color. Then soak the rice in water overnight to allow it to fully absorb water and become plump, making it easier to grind into a paste later.
Grinding rice into a paste, as the name suggests, involves mixing rice and water together, grinding them thoroughly, and turning them into a rice paste. The most important step in this process is to pay attention to the water ratio; too much water will make the rice paste too thin and unable to form rice noodles.
Sangye set up several layers of steamers, evenly spread the rice batter on the smooth steaming cloth, and steamed it for several minutes to form rice noodle sheets. After taking them out and letting them cool for a while, he brushed them with a layer of oil. Several sheets stacked together would not stick together, and with a few quick cuts, they would become rice noodles.
Then let it air dry.
Of course, there are also ways to not dry the rice noodles. Both wet and dry rice noodles have their own flavors. However, wet rice noodles are easier to break but have a richer rice aroma. Dry rice noodles are more chewy and are suitable for beginners who are not good at judging the time to simmer for a while longer.
The crayfish raised in the backyard have reached maturity. At first glance, they look perfectly fine, large with thick claws, and have a swaggering air about them.
Once it's made, we can know whether the current outdoor environment is suitable for cultivation.
Moreover, the agreed-upon twenty days are almost up, and the base will soon enter the next round of weather changes. Who knows which season will come next? It might be the coldest time of winter, the worst of the seasons, enough to freeze even shrimp to death.
As for the sweet crayfish that I promised Lin Changli, Sangye plans to make some of them into a sweet and spicy flavor. Who dares to say that sweet and spicy isn't sweet?
Sangye, carrying a bucket and a small net, led Rongcheng and the energetic Wujianing in a grand procession towards the pond in the back garden.
If you have that kind of patience, you can naturally fish for lobsters like you would fish for fish, but none of the four people sitting here, including the one upstairs, are ninjas, except for Kuwano.
Wu Jia Ning is too young to amount to much. The other two, I'm afraid they'll end up burning the pond down while they're fishing. Then the crayfish will be deliciously fragrant ahead of time.
Crayfish are naturally inclined to burrow. As soon as they see someone coming, they immediately burrow into their holes, splashing mud all over themselves and muddying up the originally clear water.
As Sangye had predicted, Wu Jianing and Rong Cheng became increasingly anxious as they grabbed at the mud, eventually even plunging into the water to stir it up.
After filtering the muddy water with the net, they managed to scoop up quite a few pieces.
Avoiding the splashing water, Sangye calmly and effortlessly caught the crayfish that had been startled by the two and scurried to the other side of the pond.
Sangye plans to catch all the crayfish in the pond. If they are not caught, they will not survive the winter. They will either be fresh or die from overeating.
As a result, the number of fish that were pulled up was quite considerable. Perhaps because they were nourished by spiritual energy and the spiritual spring, they were not only large in size but also extremely numerous.
The small pond yielded over a hundred pounds of fish.
She had already decided which flavors to make.
Sweet and spicy was something I promised Lin Changli long ago; Thirteen Spices, minced garlic, and spicy flavors are also essential; the braising liquid can't be wasted, so I'll cook a pot of it too; oil-braised and stir-fried dishes have unique textures; salted egg yolk and lemon sour soup are innovative ways to eat them, those who can accept them will love them, and those who can't will not be able to eat a single bite.
Anyway, there's plenty of stock, plenty of people to eat, and plenty of food at the base hospital.
We'll cook everything at once so everyone can enjoy a delicious meal together.
Catching crayfish is fun, but cleaning them becomes very difficult.
After all, in the water, the crayfish's only goal is to escape; but as they get closer to the pot, the crayfish reveal their true colors, raising their two pincers to prevent anyone from getting near.
Wu Jianing screamed in pain as the shrimp were pinched, which angered her so much that she summoned her robot. She had the robot grab one shrimp in each hand while she angrily scrubbed her belly and head with a toothbrush, muttering, "You pinched me! Are you still fierce now?"
Sangye and Rongcheng watched, laughing and shaking their heads at the same time.
There are so many crayfish that even if all the robots were on, they wouldn't be able to clean them all in time.
Sang Ye, driven by a sudden urge to do evil, went upstairs and knocked on Lin Changli's door.
He wasn't angry that Sangye had taken his sea-view room, so he moved into the "resettlement room" opposite her without a care.
"Come and cook some crayfish." Sangye smiled. "I'll make you something sweet after you're done cooking."
Lin Changli looked like he had just woken up, with a few strands of hair hanging down his forehead. He was feeling a bit lazy at the moment: "Can I not wash my hands? I want to eat something ready-made."
He has the air of an old man, but he's also open to discussion.
"Sweetie, we're going to be overwhelmed. The base has very limited manpower. And if we call for help, we'll have to share with everyone. If we share, you won't have any left to eat." Sangye coaxed him gently, as if he were a child.
Lin Changli thought for a moment, then obediently followed Sang Ye downstairs and sat on the small stool she had prepared, his long legs tucked in a rather pitiful way.
Rong Cheng watched with admiration as Sangye walked into the kitchen and prepared various spices.
Lin Changli wasn't afraid of being pinched by crayfish. He wasn't a delicate child like Wu Jianing who had no combat experience. He treated the crayfish as an enemy and could pinch its wicked claws with just two fingers, rendering it unable to move. The crayfish would then constantly extend and retract its tail in protest.
Lin Changli didn't care. He vigorously brushed the shrimp from under its head to its tail, removing all the impurities. Then he rinsed it with water and threw it into a clean basin—the crayfish was now only half alive—and that was it.
His movements were swift, precise, and ruthless; the crayfish couldn't harm him in the slightest.
What's most remarkable is that he actually has the patience to scrub each shrimp one by one. When Sangye looked through the kitchen window at the steaming scene of shrimp being scrubbed at the door, his understanding of Lin Changli was refreshed once again.
Sweet and spicy, fragrant and spicy, garlic, and braised are all relatively simple to make. You only need to prepare scallions, ginger, garlic, star anise, and seasonings of the corresponding flavor.
Starting with the Thirteen Spices, you need to put in some effort. Thirteen Spices is just a general term; in reality, it may involve fifteen or even twenty spices, depending entirely on personal taste. Star anise, fennel seeds, black pepper, orange peel, hawthorn, cloves, nutmeg, galangal, dried ginger... not only do they need to be mixed in the correct proportions, but they also need to be stir-fried to bring out their aroma.
For braising and stir-frying, you need to prepare enough lard to melt first;
Salted egg yolks require a lot of duck egg yolks. Each one is peeled and the salted egg yolks are taken out. On average, two pounds of lobsters require ten salted egg yolks. Sangye peeled out a hundred in one go, and his fingernails hurt a little from peeling.
To make lemon sour soup, you need to prepare plenty of tomatoes, lemons, and passion fruit. First, sauté the tomatoes, ginger, and a small chili pepper for flavor. After the tomato juice is cooked until it becomes mushy, squeeze in the lemon juice and passion fruit juice. Then, add broth and simmer together to make a soup base that fills several pots.
With his years of experience as a chef, Sangye can tell how much base sauce to make just by looking at the number of crayfish, and even if there is some left over, it won't be too much.
The preparation of ingredients is equally important. You can tell whether the base sauce is too salty or too bland, too sour or too sweet.
By the time Sangye had prepared all the base ingredients, even with the range hood and ventilation system running non-stop, the kitchen and garden courtyard were already filled with all sorts of mixed aromas.
And because it's mixed with pork, it becomes especially tempting.
Rong Cheng first brought in a bowl of crayfish. Before adding the base sauce, all the crayfish had to be stir-fried.
This was a huge undertaking, so Sangye simply prepared a one-meter-deep oil drum and kept it at a high temperature so that the oil could be fried quickly.
Then he instructed Rong Cheng to keep a close eye on Wu Jia Ning and keep her away from the oil drums. The child was naughty and didn't know her own strength, and a moment's carelessness could easily lead to disaster. Although the presence of a spiritual body would prevent any loss of life, she would still have to endure the hardships.
Wu Jianing had worked so hard that her little hands were all wrinkled from being soaked in water. Sangye quickly rescued her from the shrimp-cleaning operation and led her to a small cubicle to change into clean clothes.
"Ningning, why don't you call your parents and ask them to come here for dinner? Crayfish taste best when they're fresh out of the pot, and we're making a lot today. We can also get many different flavors here."
Wu Jianing nodded obediently and skipped out the door.
In the courtyard, only Lin Changli and Rong Cheng were left, diligently cleaning the remaining ten or so kilograms of crayfish. The remaining robots were taken to the kitchen by Sangye to fry the crayfish.
So when Mr. and Mrs. Wu Huansheng arrived as agreed, they were met with this horrifying scene:
On a messy ground, the former Imperial Marshal sat on a small stool, almost soaked to the bone. His long hair fell over his shoulders, and his expression was serious and focused, as if he were dealing with urgent official business. However, he was busy cooking, and his clothes reeked of crayfish. Ignoring all that, and disregarding his actions, his handsome face and focused demeanor made him particularly charming.
Their daughter, looking refreshed, skipped and jumped around, occasionally running over to catch the shrimp that jumped out of the bucket out of frustration and were unwilling to be eaten, and then brought them back to Lin Changli.
Before they even stepped into the courtyard, Lin Changli noticed their arrival, but he didn't even bother to look up or pay them any attention.
Wu Huansheng and Mu An were already used to his attitude and were not surprised by it, but they still continued to give the military salute.
Wu Huansheng was now able to talk to Sangye a bit more, looking at her with a hint of teasing: "You're really something."
Despite the splattering oil, Sangye remained calm: "This is the dish he ordered."
They made no mention of their own desire to eat it.
After Lin Changli finished cleaning the crayfish, he couldn't stand the fishy smell on him. Being quite clean, he immediately went back to the small building and took a shower for a full half hour, constantly using scented shower gel to remove the fishy smell.
He's really going to great lengths just to have a bite to eat.
The phoenix in his mental vision kept urging him to go down, hurry up and get closer to the guide, or else he would cause trouble.
Lin Changli was really puzzled. What was so special about her?
There was no need to dry his body; the moment he stepped out, all the water vapor on his body evaporated.
He walked to the window that was slightly ajar. His muscles were not very prominent in his relaxed state, but they were full of power. His body formed a perfect inverted triangle as he looked down.
The aroma and spiritual energy emanating from the kitchen reached the small building. The spiritual energy that was constantly emanating should have been of great benefit to the sentinels, at least to the other sentinels in the base.
But he wasn't like that; he only felt comfortable and relaxed within the spiritual range of this guide.
Lin Changli's gaze was deep and somber.
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Author's Note: My next book will be "Spring and Autumn Snack Shop," please add it to your favorites!
Copywriting:
[Food, management, and farming – a relaxed and enjoyable experience]
When Man Weiying transmigrated, her biological father had been missing for half a year and was presumed dead;
The mother, Manxun, was frail and sickly, and the younger sister was an infant.
Grandparents and her uncle's family were eyeing Manxun's dowry of houses and land, waiting to devour it all.
Man Weiying packed up several strings of copper coins and fled the snake and ant nest with her widowed mother and younger sister overnight. They endured wind and rain all the way back to Man Xun's maternal home - Yunmeng Mountain in the State of Jin.
The mother and her two daughters, weary from their journey, were stunned when they arrived home to find their once magnificent two-story tile-roofed house inexplicably smashed to pieces! Their fertile fields had also been abandoned for a long time!
Fortunately, with Yunmeng Mountain at its back and the bustling Yunmeng City at its foot, Man Weiying set up a stall in front of the dilapidated house with her culinary skills. Starting from selling breakfast, she repaired the house, opened a restaurant, and made a prosperous life for her mother and sister!
*
The people of Yunmeng City have been discussing something lately:
The defeated only daughter and granddaughter of the Man family are back! Apparently, they were kicked out by their in-laws! The granddaughter is an excellent cook, preparing a bunch of dishes that no one had ever seen before—
Soup dumplings, pork floss bread, Sichuan-style boiled chicken, pickled fish, medicinal chicken, Yunnan rice noodles... one after another, it's all so novel!
An insider dismissed the title with disdain: "What's with all this talk about granddaughter? She's surnamed Man, she's just trying to establish her own household!"
*
On Yunmeng Mountain, it is said that the disciples have recently been running down the mountain, apparently because they have fallen in love with the food in the small eateries at the foot of the mountain, and even look down on the cooking skills of the chefs on Yunmeng Mountain.
Wang Xu thought that it had been a while since he had gone down the mountain to see the bustling world, so why not go down the mountain and try what was so special about this "Manjia Small Eatery"?
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