Rebirth: Starting from the Cafeteria

Chapter 74 Wild Mushrooms

Du Shaojie stood up and took the bucket, which contained several fish of different sizes.

He and Chu Xiaowei had no reason to be polite, and they carried the bucket into the kitchen. The fish in the bucket had been slaughtered and cleaned, and he only needed to cut and marinate it.

After marinating the fish, he came out of the kitchen and saw Su Dapeng and Chu Xiaowei chatting animatedly. The three of them were threading the skewers while talking, and their efficiency was quite high.

"Shaojie, you are a clever boy, and the things you make are really good!"

Du Shaojie walked over and sat down. Chu Xiaowei pointed at Su Dapeng and gave him a thumbs up.

He is not like Du Shaojie, who only looks at the surface, but he can see many details of the craftsmanship.

This is the difference between knowing the business and not knowing the business.

"Yes, Dapeng has already graduated and is doing well in the hardware factory."

Du Shaojie laughed, Su Dapeng showed a smug expression, and the atmosphere became more harmonious.

Later, Du Shaojie took the skewered lamb and started grilling. The aroma quickly spread out, drifting with the wind, and could be smelled by people passing by outside the yard.

"Aunt Qin, why hasn't Doctor Wang come yet? Go next door and call her."

Du Shaojie had already told Wang Liwen that he would come to her house in the evening to eat roast lamb, and she had agreed, but there was no sign of her until now.

Qin Xiaomei responded and just as she stood up, she saw Wang Liwen walking in carrying a bunch of things.

"I'm here, I'm here. Sorry, I was out this afternoon, so I'm a little late. Master Du, here are some naan and some cleaned mutton offal. Let's roast them later."

Wang Liwen met Du Shaojie when she was at work in the afternoon. He asked her to come to his house in the evening to eat roasted lamb, so she asked someone to buy some naan and mutton offal.

The main reason was that it took some time to clean and process the mutton offal, otherwise she would have come earlier.

"Not too late, not too late, the time is just right."

Du Shaojie grilled the first batch of lamb skewers, put them on a plate and placed them on the stone table.

They were all a little hungry, and several of them quickly cleaned up the roast lamb on the plate.

Du Shaojie continued to roast the next batch, while Qin Xiaomei and Wang Liwen cut the lamb intestines, hearts and livers, put them in a basin, brought them out, and continued to skewer them.

After finishing the work, they went to wash their hands and came back. Du Shaojie then put the roasted lamb skewers and naan on the table.

Afterwards, he grilled two fish and some lamb intestines, lamb livers, and lamb hearts before everyone started eating.

"Master Du, the wine is not good, let's just drink it together."

Chu Xiaowei took out the bulk of Lao Baigan, and Su Dapeng hurried into the house and brought the wine glasses.

Eating barbecue and drinking Laobaigan is really pleasant.

Compared with the past, life nowadays is only slightly better. Scenes like eating meat with big mouthfuls and drinking wine with big bowls are rare.

"The old director and Chief Engineer Zhai might as well stay here. I heard that they are so tired every day that they can't even straighten their backs. They do all the dirty and tiring work, and they don't get any good results."

Chu Xiaowei was very emotional. He became a security officer this year and his monthly salary increased significantly.

There is no need to talk about Wang Liwen. After graduation, she was assigned to the Heavy Industry Bureau at administrative level 23, and her salary was twice as high as Du Shaojie's when he was an apprentice.

The slight improvement in life formed a contrast with the ups and downs of reality. Many people, including Chu Xiaowei and his wife, and Wang Liwen, were confused in various ways.

Just like Chen Jizhou, Zhai Yucheng and others, although they resumed their work, they did not return to their previous positions, but instead suffered hardships on the production line.

"The old director and Chief Engineer Zhai are not afraid of hard work, but they are afraid of having nothing to do. They would feel very depressed if they stayed on the farm. Although they are busy now, they may feel more fulfilled."

Perhaps because he can see the general trend, Du Shaojie is always more optimistic than others.

What was it like ten years ago? What was it like five years ago? Even three years ago, it was hard to eat a white flour bun. Now the proportion of coarse grain supply has dropped a lot, and refined grain has reached 60% to 70%. This is progress.

Perhaps Chen Jizhou, Zhai Yucheng and others cannot see the future clearly, but with the keenness they have developed over the years, at least they will not be pessimistic.

Du Shaojie ate some barbecue and drank a few glasses of wine, then stood up and continued to grill food. The moon was at its zenith, and Chu Xiaowei and his wife and Wang Liwen said goodbye and left.

There was still a little mutton and two fish left in the bowl. The mutton offal was eaten up, and there were only three naan breads left.

Su Dapeng took a shower and went to bed. Du Shaojie tidied up and put the charcoal fire from the barbecue stove into the kitchen furnace.

Then heat the pan, add a little oil and fry the remaining mutton until dry. The mutton can be stored for many days and can be used for cooking or making soup or rice.

The pickled fish is hung over the furnace to smoke for a while, dyed and then hung under the eaves to continue drying.

Not having a refrigerator is a hassle, but there are also many ways to store food for longer.

The next day.

Chu Xiaowei took Du Shaojie and Su Dapeng to the river to fish. It was fun to catch fish with a fishing net, but it lacked some fun.

However, the two of them were not very lucky today. After spending half a day trying, they only managed to catch a few small whitebait.

Du Shaojie and Su Dapeng didn't care, they put away their fishing gear and asked Chu Xiaowei to row them to the other side of the river. They followed Chu Xiaowei to the mountains and picked some Codonopsis pilosula.

We also harvested a large bag of wild mushrooms.

"Master Du, you are really good at recognizing people. You are better than me."

The most difficult part of picking mushrooms is to identify whether the mushrooms are poisonous or not. Chu Xiaowei often goes into the mountains, so it is normal for him to be able to distinguish them clearly. But Du Shaojie almost never goes into the mountains, but he also has this ability.

This made Chu Xiaowei look at him with new eyes.

"You think chefs only know how to cook, right? A good chef must first be able to identify ingredients. If you can't tell the difference between good and bad ingredients, you'll be a joke if you tell others about it."

What Du Shaojie said is both right and wrong. A chef should be able to distinguish whether the ingredients are fresh, whether the ingredients are spoiled, and whether there is any situation of selling dog meat under the guise of mutton.

But not every chef can tell whether a mushroom is poisonous or not.

Who is like him, who has a set of [Food Identification Encyclopedia] in his mind, and can refer to it at any time when he can't remember clearly.

"The wild mushrooms we picked are mixed fungi, but they taste delicious. Master Du, what dish do you plan to make with these mushrooms?"

It’s not that Chu Xiaowei is greedy, he is not rare for this thing at all, he can often pick it.

He just wanted to ask how wild mushrooms can be cooked.

"Wild mushrooms are very fresh and can be used to make soup or stir-fry. For example, they can be used to make chicken soup, mutton and mushroom soup rice, mutton and mushroom noodles, etc."

Du Shaojie started talking, and everyone was a little hungry.

When he got home, he made a pot of mutton and mushroom soup with rice, and served it with a plate of sauerkraut. The three of them enjoyed the meal happily.

"Shaojie, I'm leaving tomorrow. When will you come home to visit?"

After dinner, Chu Xiaowei said goodbye and left.

Du Shaojie didn't have to go to the cafeteria to work today, so he sat in the yard and chatted with Su Dapeng.

"The canteen will pickle spicy cabbage in a few days, and I want to make some kimchi. I can go home after I'm done."

Du Shaojie has already made a plan. After this busy period is over, he will go home and rest for two days.

He lives a comfortable life now. Everyone on the farm gives him some face money, so he doesn't have to worry about food and drink. He gives most of his salary to his family. He rarely spends money here, and even if he keeps ten or eight yuan, it will last him a long time.

As they were talking, Chu Xiaowei ran in hurriedly again.

"Dapeng, your family just called the field office. There's something urgent, and they want you to go back immediately."

　Thanks to the big guys: Youfang Taoist Yousifang (500 points) for the reward, and Lakeside Town Hogg (1000 points) for the reward.

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(End of this chapter)