Rebirth: Starting from the Cafeteria

Chapter 71 Can burning vinegar be used for disinfection?

"You're wrong. I know a lot of dishes, but I can't cook even more. However, I will learn slowly, and one day no dish will be difficult for me."

Du Shaojie smiled and shook his head, saying that he had just started and there was still a long way to go in the future.

Although he said that, what Wang Liwen saw on his face was confidence and an air of being the best.

This may be the important reason why she is willing to get close to Du Shaojie.

"Master Du, open the door!"

At this time, there was another knock on the door outside the yard.

Du Shaojie got up and opened the gate, only to see Zhao Dajun standing there with a bottle of wine, a bag of fried peanuts and a bag of fried soybeans, smiling.

"Doctor Wang, you're here too. It's just right. Let's have a drink together."

Zhao Dajun was not surprised to see Wang Liwen. Everyone knew that Du Shaojie had a good relationship with her, and their houses were next to each other, so it was normal for them to visit each other.

He walked to the stone table, sat down, and placed everything he had brought on it.

Wang Liwen can drink a little bit of alcohol, like the "Yanghe Daqu" on the table, she can drink half a bottle without any problem. This is a hellhole, if you stay there for too long, you will really go crazy, drinking some alcohol can help you relax.

So she said, “Okay!”

"You guys take a seat first, I'll go get some food."

Du Shaojie took a look at the fried peanuts and fried soybeans and went straight to the kitchen.

The jar of pickled cabbage in the kitchen was brought by Qin Xiaomei. He picked out some pickled peppers, pickled ginger and a few pickled radishes from it.

Then he fried some spicy and sour chicken offal, and the three of them sat down and drank together.

"Captain, I can see that you are in a good mood today. Come, let's have a drink together."

After pouring three glasses of wine, Du Shaojie was the first to pick up the glass.

The three glasses clinked together, making a crisp sound.

After several people finished their drinks, Zhao Dajun put down his glass and said, "Next week, we will distribute food rations to farmers and workers, and provide benefits to employees. We will then take good care of the winter wheat and vegetable greenhouses, and life will be better next year."

Speaking of which, it's not easy for Zhao Dajun, the field manager.

The farm workers did not have a ration, so the farm had to solve the problem of food for them. If they couldn't even fill their stomachs, who would be willing to work hard?
The workers were much better off, with regular workers receiving a salary and a fixed amount of money, and if the family burden was not too heavy, life was basically acceptable. Add in some benefits, and it was considered good in those days.

Of course, the food would not be distributed all at once, and some would always be kept in reserve for emergencies. In addition, the canteen would keep some of the food, and the bran and straw could be used as feed for livestock.

The harvest this year is good, so as the farm manager he is naturally very happy.

"That's great. This is all thanks to the director's good leadership."

Du Shaojie flattered her half-jokingly and half-seriously, while Wang Liwen smiled secretly with her lips pursed.

Zhao Dajun was quite happy and kept praising the dish of [Sour and Spicy Chicken Offal] for being delicious and flavorful!

"Director, the number of people suffering from colds has increased recently. You need to talk to everyone and tell them to take precautions against the flu."

After a few drinks, Wang Liwen started talking more.

The turn of autumn and winter is the peak season for influenza. Recently, many more people have come to her for medical treatment, so she reminded Zhao Dajun.

It was just a coincidence that they met today, otherwise she would have gone to talk to the other party about this tomorrow.

"Okay, tomorrow the site office will issue a notice asking everyone to pay attention to hygiene and disinfect the place thoroughly inside and out."

Zhao Dajun nodded and continued to invite the two to drink.

By the next day, the whole cafeteria was filled with the smell of vinegar.

This is popular now. When there is an infectious disease, people burn vinegar in a closed space. It is said that this thing can disinfect and kill germs.

Du Shaojie didn't believe it, but he had no way to change everyone's ideas, so he might as well keep silent.

Wang Liwen, a professionally trained doctor, also did not say anything to stop him. This was the only condition, and even if it was just psychological comfort, it was better than doing nothing.

Du Shaojie felt that he was full of the sour smell of vinegar, so he moved a chair and sat down in the open space behind the cafeteria. It was a clear autumn day, and the warm sun made him feel drowsy.

【Bound chef: Du Shaojie】

[Level: First-class worker]

【Current work: Dezhou Braised Chicken】

【Overall evaluation: medium to low】

【Bonus: Hotel Management Tutorial (I)】

[Reward: Silver carp head (3 kg), simulation training time (30 hours)]

[Special Reward: None]

【Duration: 160 hours\450 hours】

After drinking some wine last night, after Wang Liwen and Zhao Dajun left, Du Shaojie took a shower and went to bed.

So he didn't have time to check the screen until the morning. As expected, the [Dezhou Braised Chicken] he made received an overall evaluation of "average".

In the morning, he gave Wang Liwen a chicken that had been soaked overnight. Wang Liwen took one bite and couldn't stop eating. The characteristics of [Dezhou Braised Chicken] are that the flavor penetrates the bone marrow, the five spices are boneless, and the meat is particularly tender. It is definitely a delicious dish.

For ordinary chefs, the preparation process of this dish is not uncommon, and even slightly more skilled chefs can learn it at a glance.

What is special is the recipe, that is, the types and proportions of various spices, which is the most important. If there is no master to teach or get the recipe, it is extremely expensive to figure it out by yourself, and the cost of trial and error and time cost are extremely high.

Du Shaojie now feels more and more the value of [simulation training], especially when he reaches the intermediate stage. The top chefs who guide him are all the best in the industry.

Different dishes are demonstrated and guided by different chefs.

Although he didn't know whether these "masters" really existed, the knowledge he learned was real.

"This time I was rewarded with three kilograms of fat fish head, so I can find a chance to make [Chopped Pepper Fish Head]."

Du Shaojie was also very satisfied with this reward.

Recently, he has mainly practiced two dishes in simulation training, [Texas Braised Chicken] and [Chopped Pepper Fish Head]. If the training results are to be reflected in reality, the dishes must be cooked honestly in reality.

He had originally planned to buy two silver carp heads to make the dish [Chopped Pepper Fish Head] when he got home to rest, but he didn't expect to have the ingredients in the blink of an eye.

The head of silver carp (bighead carp) is thick and big, so it is also called fat fish head.

As for chopping peppers, it was easy. There were many varieties of peppers grown in the local area, and he made some himself some time ago. This was a basic skill and not worth mentioning.

Afterwards, he took a quick look at the "Hotel Management Tutorial (I)", which started with the cost management of the kitchen.

This should be in line with the previous [Food Identification Encyclopedia], which talks about quality management and cost management. It will be useful whether you work in a cafeteria in the future or go out to work on your own.

So he began to study with great interest and was immersed in it unknowingly.

"Master Du, it's your turn."

When a person concentrates on doing one thing, time passes very quickly.

Du Shaojie felt that not much time had passed, but it was actually time to make lunch.

I made [臊子面] for lunch today. Although it was vegetarian臊子, the ingredients he prepared were quite rich. Li Guixiang and Qin Xiaomei rolled the noodles, and the hand-rolled noodles they made looked very good.

To be honest, there are not so many "big dishes" to cook in the cafeteria, but more home-cooked meals and snacks.

The [臊子面] at noon received good response, and Du Shaojie ate two big bowls by himself.

Several people started to clean up the kitchen, and Zhao Dajun walked in with Sun Qiang and a young man in his twenties.

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(End of this chapter)