Siheyuan: My Northeastern Farmhouse

Chapter 172

The fat old man waved his sleeves and floated away. What is a master?This is!

After the fat old man went around all the workshops, he asked the technician about the engine performance parameters needed by Jingcheng Agricultural Machinery Factory. After examining them, he closed his eyes and thought for a moment.After that, I immediately took out my notebook to write and draw again, and then told the technician that with the current steel quality, in order to achieve the steel performance parameters required by this engine, the processing method must be modified.

The first is to ask the steel rolling mill to find Li Youshan. The hydraulic press needs to be modified. The subsequent processing process must be hot-rolled throughout, and then cooled before testing.

Secretary Huang was confused, Director Nie was confused, and Director Yang who came behind was also confused. Where did this monster come from?
Of course, Gu Weijun, who was working in the school dining room at this time, didn't know. Even if he knew, he would just curl his lips. Isn't this normal operation?One of three coins!
Why work in the dining room?Answer: Tsinghua students take turns to help in the dining hall every week, such as washing, peeling, chopping, and of course cooking, etc. This week it is the turn of Gongwu Class 01.

It is already winter now, and there are usually no vegetables in the school. The most common vegetables are potatoes and cabbage. In November, the school also arranged students from other classes to help the school collect vegetables. The cabbage from Tsinghua University is directly supplied by train. Pi directly took him to the school gate, and then organized students from all grades to move into the warehouses in each dining room in groups of two.

Peeling potatoes at this time was not like the later generations who used a peeling knife to scrape off the skin along with the flesh. Instead, they used a steel spoon (spoon) or broken glass dipped in water to scrape the skin of the potatoes little by little. Lose.Fortunately, there was always hot water in the school dining room. Even so, some students would have chapped hands the next day.

After the peeled potatoes were rinsed with water, they were served to the classmates who had just peeled the cabbage and cut them into pieces. My goodness, everyone really showed their ability when cutting vegetables. They could be cut into strips, blocks, semicircles, ovals, in short, they could be cut into any shape. Yes, fortunately, I eat it myself and no one dislikes it.

The students worked happily. Class 01 was all male, and few of them usually cooked. This experience was also a novel one for them. Until the meal time, they were still chatting with other students in the department. The classmates in the class joked that the potatoes with this shape were cut by me.
The poor life did not dampen the joy of the students.

Gu Weijun had always heard that the chef in Dining Room 10 was a master chef, and he was the most skilled among all the chefs in Tsinghua University.While waiting for the master chef to cook, he watched from the side. The master chef was very particular when cooking. He wore a hat, sleeves and a mask. Even after watching the big pot of food for a long time, Gu Weijun didn't notice anything. It was just oil. , salt, sauce, vinegar.

Oh, by the way, the shredded potatoes are cut by the chef in the dining room.

Gu Weijun took advantage of the master's rest, took out a peony from his pocket and handed it over, lit it for the master, and then began to get close to him, "Master Mou, where did you learn cooking skills? You can also watch this big pot dish. It doesn’t come out? I think I can do it, just boil the oil, throw all the vegetables in and stir it up.”

Master Mou is quite old, over 50 years old. He has a big head and a thick neck. He looks like a cook at first glance!
Master Mou held the cigarette between his thumb and forefinger and squinted his eyes, "Hey, classmate life is good, Peony!" Then he replied disdainfully to Gu Weijun, "Just now I saw you, a classmate, standing behind me as if you were trying to steal my teacher. If I want you to learn it so easily, will all my years of cooking be in vain? I have been an apprentice for three years and seven years of service in Fengzeyuan, and I have developed such a skill. If it is so easy, do you still need to learn it? "

Gu Weijun was surprised, "Hey, Master Mou, you are still the chef of Fengzeyuan? Why did you come to our school to be the master chef? Isn't the salary less?"

Master Mou smiled proudly, "The wages are about the same, not much less. Besides, it's easier here than in Fengze Garden. In addition, I'm not talented enough, and I can't compare to my brother and his apprentice in Fengze Garden! It's better to get it early!" Give up the stove!"

It turns out that Master Mou was also a cook at Fengze Garden before, and his brother is still a chef at Fengze Garden, and he is already a special chef!

On the one hand, Master Mou felt that his cooking skills in Fengzeyuan could not surpass his brother's. On the other hand, he was getting older and wanted to take it easy. Tsinghua University also provided good treatment. He only cooked a few dishes every day, and the taste didn't matter. Too particular.Moreover, Master Mou turned out to be a second-level chef. This is also because he did not participate in the rating later. However, the first-level chef estimated that the problem was a bit difficult and his taste was not good.

Have you ever been a chef in Fengzeyuan?In his own impression, he seemed to have heard that Sha Zhu worked as a cook in Fengze Garden, and his father He Daqing, so Gu Weijun asked casually.

When Master Mou first heard the name, he thought about it for a long time but didn't think of it. Then he listened to Gu Weijun's description: bald, big head, thick neck, big bags under the eyes taking up half of his face, always looking like he was awake.
Master Mou suddenly realized: "Oh, there seems to be such a person? But at that time, he was called Dahun, I almost can't remember. He was a cook who worked in Fengze Garden for a period of time, mainly responsible for side dishes. , he also had a son who was an apprentice with Wang Yijun at that time, but it was a pity that he couldn’t endure the hardships and he never came again!”

Speaking of Wang Yijun, Master Mou said with regret and pride, "There were so many apprentices back then, but I have to look at Wang Yijun. That boy worked hard and never lazily or complained. He could still handle more than 100 large spoons a day." Remember every cooking chef’s cooking habits!”

"No, Wang Yijun became a disciple of my brother Mou Changxun in 57, and he was already a first-class chef in just a few years!"

Gu Weijun's eyes widened when he heard this, "Master Mou, is this Wang Yijun so powerful? He was an apprentice with Sha Zhu, so he was only about 30 years old, right? He is now a first-class chef?"

If Master Mou is honored, "No! When I was awarded the title in 55, he went to Zhongnanhai to be the cook for the "General's Banquet"!"

If I go, I will indeed be the top scholar!

Gu Weijun also loved cooking. He had read the book "Chinese Famous Recipes" before, but he was able to talk to Master Mou in a clear and logical manner, which made Master Mou more open to conversation.Later, they talked about Tan’s cuisine. Master Mou said: “Now if you want to eat Tan’s cuisine, you have to go to Beijing Restaurant. Premier Zhou specially arranged to go there! Otherwise, those cooks will starve to death. How many of them can eat it these days?” Can you afford Tan’s cuisine? The key to Tan’s cuisine is the broth. The ingredients are so good that ordinary cooks like us have no chance to learn it.”

Gu Weijun said jokingly: "Master Mou, do you know the chef of Tanjia Cuisine? Can you take us to see him together someday?"

Master Mou slapped his thigh, "Hey, I still want to try it. I'm not familiar with it! It was a government dish that was passed down from family before, so it's different from ours. Now it's moved to the Beijing Hotel. We ordinary people It’s even more unaffordable! A meal for a table costs hundreds or even thousands of dollars!”

"But our Shandong cuisine also has many high-end dishes, such as sea cucumbers roasted with green onions, three-shredded shark's fin, and royal pen hericium."

Listening to Master Mou's introduction, Gu Weijun's mouth watered. Hey, I haven't eaten at Fengzeyuan for a while. To make arrangements, I still have more than a year to go there. As for Tan's cuisine in Beijing Hotel, ugh , we can’t get in with this identity!

By the way, I heard that there is a new friendship store on Donghuamen Street, which sells foreign goods. Unfortunately, you need a passport and a foreign work permit or overseas Chinese permit to enter.
Alas, just hold on, I can’t spend it even if I have money!

Is there anything more painful in life than this?
(End of this chapter)