Rebirth: Starting from the Cafeteria

Chapter 79 Tofu Nao

in the afternoon.

Du Shaojie went to the cafeteria to work on time.

"Master Du, what are you cooking for dinner?"

As long as he is there, he has the final say on food arrangements. Therefore, as soon as he arrived at the kitchen, Qin Xiaomei and Li Guixiang asked in unison.

"Let me see what ingredients we have prepared today."

Some ingredients can be stored in the warehouse, while others need to be purchased outside.

Du Shaojie took a look around the kitchen and the warehouse and came up with an idea: "Let's make fried noodles with jue slices for dinner. Go prepare it."

The daily diet in the north is very different from that in the south. The north mainly eats noodles, and rice dishes are rare nowadays. This is mainly due to the different production areas of grain and poor logistics.

In future generations, this situation will change greatly.

At this point, Du Shaojie suddenly remembered something and asked Li Guixiang, "Sister Li, I just saw some soybeans in the warehouse. Are they newly purchased in the past two days?"

"Yes, the manager said that many people like to eat tofu, so he purchased some soybeans and asked the canteen to grind tofu."

Nowadays, we no longer have to push the mill manually or pull it with a donkey. The canteen has electric tools, so it is very convenient to make tofu.

"I see. How about we make a pot of tofu pudding tomorrow morning to change everyone's taste."

Du Shaojie suddenly had an idea and planned to make tofu pudding for breakfast tomorrow.

The preparation of tofu pudding is simple. Anyone who can make tofu can make tofu pudding. The key is to add brine. The tofu should be older. The middle state is tofu pudding, and the tender state is tofu pudding.

"That's great. I'll soak the beans before I get off work."

Li Guixiang and Qin Xiaomei looked at each other and both smiled.

After everyone's efforts, the breakfast in the cafeteria has been enriched in variety, but it is still not enough. When Du Shaojie said he was going to make tofu pudding, the two of them were really looking forward to it.

Afterwards, Li Guixiang went to knead the dough while Qin Xiaomei washed and cut the vegetables.

When the time was almost up, Li Guixiang and Qin Xiaomei began to pull the noodles, while Du Shaojie started to cook.

Chili peppers, tomatoes, celery, and a little lamb.

Fried pork slices are a type of fried noodles. They combine rice with dishes, saving time, effort and money. They are a very common home-cooked meal in the local area.

After the noodles are cooked, take them out and pour them into the frying pan and stir-fry. Finally, sprinkle with minced garlic and serve.

"I don't even need to look at it. I can tell it's Master Du's craftsmanship just by smelling it."

When it was time to get food, Zhao Dajun walked in unsteadily carrying a rice bowl.

His wife went back to her parents' home in the afternoon, and he was the only one left to eat in the cafeteria. As soon as he entered the door, he smelled the unique aroma and said something with a smile.

"It doesn't matter who makes the home-cooked meal. Come, I'll serve the meal to the director myself, so he won't say anything weird again."

When Du Shaojie heard the sound, he came out from the kitchen and took over Li Guixiang's job of serving food.

Zhao Dajun didn't care. He got his meal and squatted outside the cafeteria to eat, not caring about his image at all.

"Manager, I want to go home for the National Day, is that ok?"

Later, Du Shaojie, who had finished his work, came out and squatted beside Zhao Dajun.

"Okay, you arrange your work in the cafeteria and I'll grant you leave."

The busiest days have passed, and there is not much left to do on the farm, except taking care of the livestock, field management of winter wheat, and production in the vegetable greenhouse.

Zhao Dajun agreed readily without any hesitation.

"Thank you, Director."

Du Shaojie thanked him and got up to go to the kitchen. He hadn't eaten yet.

After dinner, he, Qin Xiaomei and Li Guixiang moved some soybeans, washed them several times, and then poured them into a basin to soak. The beans had to be softened before grinding soybean milk, otherwise it would not be ready for breakfast tomorrow.

After get off work, Du Shaojie returned home with nothing to do, so he continued to study the [chef training video materials], and time passed quickly. His current life is both monotonous and fulfilling. He lives in a remote farm and quietly hones his cooking skills. At this stage, he can't lose this job, otherwise what will happen to his family?
"Oh, it's so late, go to bed."

Du Shaojie "woke up" from his concentrated study, got up and washed up.

Before going to bed, I entered the simulation training scene as usual and started practicing the dish [Braised Sea Cucumber with Scallions].

This dish is already very familiar in theory, but there are many deficiencies in the simulated operation. The top chefs in the scene pointed out the problems one by one and continued to demonstrate.

After 8 hours, he finally received a "poor" simulation evaluation and immediately withdrew.

【Duration: 189 hours\510 hours】

There are still 189 hours of simulation training left, which is enough for him to upgrade the level of the dish [Braised Sea Cucumber with Scallions] before National Day.

The next day.

Du Shaojie got up early, exercised as usual, and then went to the cafeteria.

"Morning, Master Du!"

"Aunt Qin, Sister Li, are you all here? Let's get to work."

Qin Xiaomei and Li Guixiang had arrived early. They both had impeccable work attitudes and were capable people. They usually shared a lot of the workload for Du Shaojie.

After greeting each other, the three of them began to grind soy milk.

The ground soy milk should be filtered first, then poured into a pot and boiled. Then turn to low heat, add brine, and stir gently.

Remove the pot from the heat and let it sit for a while until the soy milk in the pot solidifies, and the tofu pudding is ready.

After putting the tofu brain into the thermos bucket, Du Shaojie began to make the marinade. The marinade was not complicated, with ingredients such as day lily, fungus, and mustard tuber added. In addition, he also cut some coriander and ready-made chili oil and placed them outside for everyone to use at will.

The local tofu pudding is naturally salty, and it’s similar in the north.

The staple food is still steamed buns. There is not enough time to make flatbreads, and frying dough sticks consumes too much oil, so we have to do this.

"Wow, there's tofu pudding today, it's really good!"

When it was breakfast time, the employees who came to eat were all overjoyed to see the tofu pudding. A bowl of tofu pudding, topped with marinade, a spoonful of chili oil, and coriander, tasted delicious.

Afterwards, Zhao Dajun walked in slowly. He had to eat in the cafeteria these days. Who told him that he couldn't cook?
He didn't expect that he would have tofu pudding to eat early in the morning. He couldn't help but praise Du Shaojie, Qin Xiaomei and Li Guixiang. This proactive work attitude is worth learning from for everyone.

After finishing breakfast, Du Shaojie went to the back of the cafeteria to feed the chickens as usual.

After feeding the chickens, he sat outside in the sun.

It looked like he was in a daze, but he was actually looking through various materials, including [chef training video materials], [food identification encyclopedia], and [restaurant management tutorial].

Although these materials are all theoretical knowledge, they are very useful.

His learning method is to learn theory first and then practice. He gains something new every day and makes some progress every day, which makes him never tired of it.

"Master Du, the weather is a bit cold. Don't catch a cold sitting outside for so long."

Li Guixiang came out of the warehouse and saw Du Shaojie still sitting there, so she walked over and said something.

"Ah? I'll go in right away."

Coming back to his senses, Du Shaojie stood up and stretched.

Perhaps because of his daily exercise, he didn't feel cold, but it was time to prepare lunch.

Then he and Li Guixiang went into the kitchen and began to prepare meals for lunch.

Arranging meals is also a technical job. Under the existing conditions, if you want employees to eat a little better, you have to work hard on cost management.

The dietary combination should be reasonable, including the combination of coarse grains and fine grains, the combination of meat and vegetables, the combination of various meals, etc.

It's not okay to spend money before it's due, and it's not okay to overspend either. In short, it's very troublesome.

(End of this chapter)