mijobooks Chapter 3: A Great Board!
Chapter 3: A Great Board!
Cooking requires preparing ingredients, and I have very little money left.
That made things easier. Xu Liang said to Zhao Hongzhi, "Mom, my salary won't be paid until next month. I really don't have any money to buy groceries!"
After Xu Liang finished speaking, Zhao Hongzhi easily handed him the private money she had just confiscated from Xu Guisheng.
"This is your dad's secret stash of money. Here, take it and buy groceries!"
The secret stash of money turned into money to prepare dishes for Xu Liang to test his cooking skills.
Xu Guisheng swallowed hard, unable to bear it any longer.
"Okay, Mom, I'll take it."
"I just grabbed a basket from inside the house and went to buy groceries."
Zhao Hongzhi nodded slightly, but this time she didn't say a word.
Xu Liang's house is a two-story brick and tile house with a floor area of over 100 square meters. The door to his house is very large and has an iron curtain. Next to it is the main room, where various tools are stored.
He rushed into the main room and took out the vegetable basket that Zhao Hongzhi often used to carry vegetables. The basket was neither too big nor too small, and could be used to carry small items or vegetables.
After taking the vegetable basket, Xu Liang walked past Xu Guisheng, Xu Tian, and Zhao Hongzhi, and happily headed towards the town's vegetable market.
On the way, he couldn't forget about the system panel, and subconsciously opened it in his mind.
As a result, the panel reappeared, and it still showed the same two beginner tasks.
But thinking that the more the merrier and to improve his cooking skills, he didn't need to overthink it and accepted both beginner tasks without much thought.
He saw a rounded rectangle icon indicating "In Progress" for the first beginner quest.
However, the problem he's facing right now is that Xu Liang is currently undertaking the first beginner task: renovating a small restaurant. Unfortunately, he doesn't have enough money to complete this task.
This is why Task 1 cannot be completed temporarily.
The order of Task 1 and Task 2 is reversed. I don't know if this panel allows switching tasks while they are in progress, like in a game where there are multiple options, such as canceling spellcasting.
Xu Liang examined all the clickable icons in the taskbar on the interface. When he clicked the undo icon, the option was...?
Exit the task/No
[Friendly Reminder: After exiting a quest, the progress of the quest cannot be retained. If the player re-enters, they will have to start over.]
However, although you can't switch tasks, you can exit one task and then take on another.
Moreover, this panel isn't an unlocking task; it's a task that's given out, allowing you to choose and unlock dishes from the menu.
If it's an unlocking task, then the next task cannot be started until the previous one is completed.
Throughout the journey, he remained conscious, his gaze focused on whether there were any cars or pedestrians approaching through the panel. After all, Xu Liang didn't want to be distracted and get hit by a car, knocked down by a pedestrian, or bump into a telephone pole while walking.
Operate on the panel and exit the first task.
The second task remains the same as always.
2. The system provides recipes for you to try out the dishes for your opening.
[Accept or reject, and the level completion reward will unlock a new skill]
He clicked "OK".
[Ding! Player Xu Liang has successfully taken over the second beginner quest. There are currently multiple recipe cards on the interface, but beginners can only select two.]
With a "whoosh," many recipe cards appeared on the panel.
But you can only choose two.
Furthermore, the menu of unlockable dishes on the homepage is not yet available.
He thought about it.
Let's have the Spicy Beef Noodles and the Century Egg and Lean Pork Congee!
The production method is explained clearly below.
In his previous life, Xu Liang also searched for tutorials on social media. After returning to 1995, he transmitted the recipe information into his brain through panel cards.
Before his rebirth, Xu Liang was a chef who had worked for many years. After his rebirth, he became a chef's apprentice in a factory. He had some understanding of the techniques for making these dishes, so it shouldn't be too difficult for him to understand the process of making these dishes.
Xu Liang immediately revealed a satisfied and happy expression.
Of course, everyone is very familiar with spicy beef noodles. It is a well-known delicacy in the Sichuan and Chongqing areas. It is not only spicy and numbing, but also inexpensive to make.
Most importantly, the beef shank in the noodles is tender and lean with plenty of tendons, and has an excellent texture.
The broth is rich and flavorful, with red chili oil mixed in, giving it a perfect bright red color that instantly whets the appetite. One bite and you feel incredibly satisfied.
Before his rebirth, Xu Liang, who was used to living in other places, would always go to a restaurant and order a Sichuan-style noodle dish whenever he returned to Chengdu for the Chinese New Year.
Because the noodles in the southwest region are different from those in the north, and also very different from those in the Central Plains, not to mention the noodles in Hubei and Hunan.
Northern noodles are sweet and salty, while those in the Hubei and Hunan regions are spicy and sweet and spicy. In the Central Plains region, noodles with sesame paste and vinegar are the familiar choice, and Sichuan noodles are spicy and numbing.
People from Sichuan and Chongqing love noodles just as much as people from other parts of China.
After all, each place has its own unique characteristics.
Then there's congee with preserved egg and lean pork, which is also a common meal, and it's really good for the stomach when served at breakfast.
This porridge is made with indica rice, which makes it softer and more glutinous. It includes minced pork tenderloin, preserved egg, ginger, scallions, and salt, all evenly mixed in the bowl.
Simmer over low heat for about 1800 seconds.
The result was a perfectly cooked rice porridge, thick and flavorful meat and eggs. After a few spoonfuls, you'd want to drink it a second time.
However, there are always some new ways to make preserved egg and lean pork congee in Sichuan and Chongqing, such as adding a little pepper to enhance the flavor.
If you're a local, you'll find it incredibly delicious.
In less than half an hour, Xu Liang arrived at the town's vegetable market.
The vegetable market in 1995 was different from the one before Xu Liang's rebirth. In the vegetable market of 1995, the vegetable farmers, butchers, and wholesalers all set up stalls to sell their produce, and every household had a stall.
Nowadays, people either buy vegetables wholesale at supermarkets or go to stalls in the vegetable market. Street vendors are rare; if they are, it's mostly because older generations aren't used to it.
There's also something called online shopping, like Duoduo Maicai and Meituan Youxuan, which have all kinds of vegetables available. They're not only cheaper than offline, but you can also order them anytime.
First, Xu Liang decided that of the spicy beef noodles and the preserved egg and lean pork congee, the one with slightly more stringent preparation conditions was the preserved egg and lean pork congee.
Its preparation requires fresh pork loin to be minced or cut into thin strips, and the slow simmering process is relatively time-consuming.
Therefore, he considered it and decided to buy the ingredients for both dishes while he still had enough money. He would then only make the spicy beef noodles and try making the other dish later.
You should know that Sichuan people are naturally good at talking, and bargaining is essential no matter the occasion when buying things.
Xu Liang was no exception.
He wandered around the market for a while, first buying the vegetables.
It contains ginger, scallions, bok choy, alkaline noodles, and more.
Then Xu Liang walked toward the stalls selling pork and beef.
For vegetarian dishes, the prices are roughly the same, so there's no need to haggle. However, the prices of pork and beef differ significantly.
Moreover, beef is generally more expensive than pork because Sichuan is not the origin of cattle. If you go to Xinjiang or Inner Mongolia, beef is not something you can buy with just your hands.
Not only that, but they can also be killed and roasted on the spot, making them crunchy and delicious.
So Xu Liang weighed out two jin of pork for twelve yuan, which, to be honest, was a reasonable price.
On the contrary, beef is more nutritious and tastes better. So if Xu Liang wants beef to be as affordable as pork, he needs to use his eloquence to negotiate the price with the vegetable vendors.
Walking to the stall with the lowest price, I saw a sturdy man with a thick beard and a somewhat serious expression.
Xu Liang also watched him from a distance for a long time, only to find that the man was kind and friendly, and warmly welcomed his customers.
A simple cart was parked there, with meat hanging at one end and a scale at the other. The knives for cutting meat were arranged in order from smallest to largest.
Seeing everyone lining up, Xu Liang followed suit.
Soon it was Xu Liang's turn.
He greeted the man first.
"Hello, boss!"
"Hello, young man!"
"What a coincidence! I just happened to run into your stall today. I'll patronize your business. May I ask how much you sell your beef mantis shells per pound?"
"Eleven dollars and two cents!"
Eleven yuan and two mao was the standard market price at the time, but Xu Liang wanted to negotiate the price with the shopkeeper.
If you successfully negotiate the price, you can use the extra money to buy more side dishes for your preserved egg and lean pork congee.
"Can you give me a discount, boss? Look, this is my first time buying from you. You want the 'new customer care' package? Give me a dollar or two off, okay?"
"Young man, it's not that I don't want to give you a discount, but eleven yuan and twenty cents is already the lowest price on the market. Besides, go ask the other vendors; they're selling it for one or two yuan more than me, really!"
Surprisingly, upon hearing this, Xu Liang did not fall silent for a moment, but continued again and again.
"That's why I came here specifically to buy from you. Everyone knows you're a generous and kind boss!"
"Think about it, if you give me a discount when I'm a new customer, and you give every new customer a discount, they'll come back to buy next time, and you'll bring a whole bunch of people to you for wholesale, including me. Boss, you'll make a fortune!"
After Xu Liang's series of combo attacks, the man should have gained some understanding.
The man said, "Young man, alright then, I'll charge you nine yuan per jin this time!"
"Thank you, boss! You're so generous."
After buying the beef, he didn't forget to take a few beef bones with him and used the remaining money to buy some side dishes.
Then, Xu Liang carried a basket of vegetables back home and saw Xu Tian doing her homework at the wooden table in the yard, while Zhao Hongzhi was supervising her as she peeled garlic.
But Xu Guisheng was nowhere to be seen.
"Brother's back!"
"Liangwazi is back!"
Zhao Hongzhi temporarily stopped what she was doing, took the vegetables from him, and Xu Tian also helped carry some in, and they all went into the kitchen together. After that, she went to do her homework.
Xu Liang then entered the kitchen and saw the large pot in his house.
The kitchen at home isn't very big, but it's not a big problem to cook two or three simple home-style dishes.
"Liangwa, let's get started. I've put the vegetables in the sink for you."
At this moment, he used his mind to open the semi-transparent panel, which only Xu Liang could see, but Zhao Hongzhi, who was watching from the side, could not.
The information on the panel is displayed.
【牛腱子肉300g、硷水面200g、生姜3片、大蒜5瓣、干辣椒段1小把、花椒1小勺、郫县豆瓣酱半勺、生抽2勺、老抽半勺、盐少许、葱花香菜、白芝麻、菜籽油少许】
Xu Liang looked at the ingredients and seasonings, and then searched in the cabinets in the kitchen.
In no time, everything on the panel had been gathered.
Under Zhao Hongzhi's watchful eye, Xu Liang began to tear the bok choy by hand, picking up the leaflets with his fingertips and letting them fall into the iron sieve.
Place the beef in a porcelain bowl and rinse it under running water to remove the surface grease. If it is not cleaned properly, a lot of foam will rise to the surface when the cut beef is boiled in water.
Finally, crush and mince the ginger and garlic.
Zhao Hongzhi witnessed Xu Liang's entire process of preparing the ingredients and felt that Xu Liang was a completely different person. In the past, Xu Liang could hardly even get food into his mouth, but now he was able to handle all these ingredients, big and small, neatly and efficiently on his own.
Everything is ready, except for starting the cooking.
Xu Liang picked up the white oil drum, poured nearly two shovelfuls of rapeseed oil into the pot, added the prepared dried chili peppers and spices to the cold oil, picked up a few fresh peppercorns, and poured in garlic and ginger from the plate.
Add a pinch of salt, half a spoonful of Pixian chili bean paste, and a small spoonful of sugar to enhance the flavor.
Holding the large pot in my left hand, I stir-fry it around the bottom of the pot with my right hand, then quickly stir it, and finally sprinkle white sesame seeds on the surface.
The oil temperature is low but not high, resulting in just the right amount of chili oil.
Pour it into a Western-style bowl, and a spicy aroma will fill the air.
After finishing the task, Xu Liang took the bamboo pot brush from the windowsill, scrubbed off the chili peppers stuck to the pot, put the pot into the sink, rinsed it with the tap, and cleaned it thoroughly with the help of the old loofah.
Zhao Hongzhi stared blankly at the chili oil that Xu Liang had fried.
She never expected that her chili oil, which was already quite good, would be so inferior when she saw Xu Liang's chili oil, which was brightly colored, looked very appealing, and had a wonderful aroma.
However, it is too early to draw conclusions, because food that looks good does not necessarily taste good.
For example, the soy milk in old Beijing looks no different from soy milk. Not only does it have an unpleasant smell, but it also tastes terrible.
Therefore, Zhao Hongzhi remained silent.
She was looking at the final result.
After processing the chili oil from the spicy beef noodles, Xu Liang took out fresh alkaline noodles from the transparent plastic bag he bought groceries and placed them in an iron bowl.
Naturally, it was time to make the broth. Xu Liang meticulously processed the beef bones and beef, breaking the beef bones and removing the fat from the beef a second time, then stewing both together in one pot.
While simmering the broth, Xu Liang asked Zhao Hongzhi, "Where's my dad? Isn't he going to work?"
"Are you stupid, kid? It's Sunday, why are you working? Your dad? I'll make him kneel on the washboard and face the wall in repentance."
These words evoked sympathy in Xu Liang; it was inappropriate for women from Sichuan and Chongqing to interfere with their husbands' behavior.
He could only try to persuade Zhao Hongzhi.
"Don't always be like this. You're in charge of all my dad's money, so just be polite and generous and fatten up this money-guzzling beast."
"Actually, everything is negotiable, but I can't tolerate your dad hiding money from me, and I'm too lazy to explain to him."
They chatted for what seemed like an eternity, until the broth was almost ready. The pot was filled with a milky white beef bone broth, which included large chunks of tender and well-cooked beef shank.
The beef shank was sliced into thin slices that were neither too thin nor too thick on the cutting board.
Finally, blanch a few tender yellow baby bok choy leaves.
Add cooled chili oil to a bowl, scoop out alkaline noodles and put them into the bowl, then ladle in the broth with a large spoon.
A simple bowl of spicy beef noodles is ready.
The aroma of spicy and numbing flavors wafts over you, and the milky white broth floats on the surface—a unique kind of romance found in Sichuan and Chongqing.
Xu Liang picked up the chopsticks and handed them to Zhao Hongzhi.
Zhao Hongzhi took the bowl of beef noodles and stirred the noodles in it again and again. Looking at the slightly amber-colored red soup, she realized at this moment that she had already lost to Xu Liang just from the color.
She took a bite, found it incredibly delicious, and couldn't resist taking a big gulp.
"Liangwa, when did your cooking skills become so good?"
Faced with Zhao Hongzhi's question, Xu Liang couldn't refuse, so he just gave a sheepish smile instead.
"It's all thanks to my master's excellent teaching!"
Zhao Hongzhi ate with increasing delight and said, "It seems your master has some skills."
Then, he slurped up several large mouthfuls of beef noodles and finished them off completely, leaving only the broth swirling in the bowl.
"That's awesome!"