Border Cook

Chapter 548: Bastard

As expected, the two most uncontrollable things in this world besides sneezing are love.

Their love for delicious food can be seen through the movements of their hands even if they cover their mouths...

So, now that things have come to this, let’s just throw the jar into the ground!
Everyone looked at each other, and Fan Jinglan took the lead, "Madam Xia, this pot-fried pork is really delicious."

“Not ordinary delicious!”

"Luckily this plate is made of porcelain. If it were anything I could swallow, I think I could eat the plate as well!"

"You're already eating the plate, so should I be a little bit aggrieved and eat the pot?"

Everyone was talking excitedly, except Yin Lingyou, who remained silent, so that all inquiring eyes were fixed on him.

Under everyone's gaze, Yin Lingyou hesitated for a long time, and finally let out a breath, "How about doing more tomorrow?"

It is better to block than to open up!

It’s better to be happy.

As I said, in life, the only real word is joy. If you restrict and discipline yourself in everything for the sake of so-called longevity, and end up being dissatisfied in everything, wouldn't it be a suffering to live to such an old age?

There might be a big flood tomorrow, why think so much!
Just let her go!

However, although Yin Lingyou thought so, he still gave Xia Mingyue advice on keeping in good health, and often urged Xia Mingyue to rest more and exercise more with Zhuang Cui.

After this illness, Xia Mingyue also learned some lessons. She tried to delegate some chores to others and no longer had to worry about everything. She controlled the time she spent in the kitchen to a reasonable range every day and also carried out physical exercise with Zhuang Cui as planned.

However, Xia Mingyue's physical condition was indeed much worse. At first, after practicing a few simple boxing techniques with Zhuang Cui, she was out of breath and exhausted.

Zhuang Cui knew Xia Mingyue's condition, and as she had just recovered from a serious illness, she did not force her. She started with just simple warm-up exercises and proceeded step by step.

Xia Mingyue also gritted her teeth and persevered. After a few days, her body gradually adapted and she was able to finish a meal in the time it takes her to complete a meal, instead of the initial quarter of an hour.

It can be said that with nourishing medicine and proper boxing and fitness training, Xia Mingyue's complexion has improved visibly.

Another good shop is Wufu Workshop.

As the business became more and more prosperous, the workshop's output also increased continuously. Along with this, the reputation of Wufu Workshop gradually spread.

In some villages and towns close to Changzhou City, people began to go to the city every day to buy tofu, thousand-piece tofu, dried tofu, etc. from the Wufu Workshop and sell them.

In response to this situation, Manager Wu of Wufu Workshop, based on Xia Mingyue's suggestion, worked out a set of wholesale systems after much discussion.

If you come to wholesale for the first time and spend 100 coins at a time, you can enjoy a 10% discount on the retail price.

For wholesales of 500 coins or more, enjoy 15% off. For wholesales of 2 taels of silver or more, enjoy 12% off. For wholesales of 10 taels of silver or more, enjoy 78% off. For wholesales of 20 taels of silver or more, enjoy 75% off...

The final discount will be capped at 40%. At the end of each year, certain rebates and rewards will be implemented based on the amount of wholesale purchases.

Once this policy came out, the peddlers, who originally could only purchase at retail prices and barely make a living as errand boys, became more interested and simply drove their ox carts to purchase goods.

Because of this, the business of Wufu Workshop has reached a new level.

Taking advantage of the current good momentum, Xia Mingyue simply let Wufu Workshop start experimenting with making yuba.

Just like hiring Gao Fusheng and Lao Liutou before, they still adopted the method of hiring master chefs with high salaries. On the one hand, they could learn from and use their rich experience, and on the other hand, they could avoid competing with the people for profits and ensure the livelihood of those who were originally engaged in this industry.

The process of making yuba is not complicated, and there is overlap with the making of tofu in the early stage, which is still soaking beans, grinding soy milk, and filtering bean dregs.

Pour the filtered soy milk into a large pot in several batches and cook over low heat, stirring constantly to prevent the pot from sticking. Cook until a layer of bean foam forms on the surface of the soy milk. Use long bamboo chopsticks of a certain width to pick up the bean membrane, fold it into long strips, hang it on a bamboo pole, and dry it in a ventilated place until it is completely dry and becomes dry yuba.

Dried bean curd sheets can be bundled and stored for a long time in a cool and ventilated place, and are also convenient for transportation and sale.

Bean curd sheets were soon added to the Wufu Workshop’s store, and the workshop also started selling bean curd sheets wholesale.

The overall business can be said to be growing rapidly like the blossoming sesame seeds.

As the output of Wufu Workshop increases, the output of tofu dregs is also increasing.

In order to avoid waste, the tofu dregs originally produced in the Wufu workshop were all made into daily food.

The stir-fried tofu dregs made by stir-frying tofu dregs, minced pork, shredded carrots, garlic sprouts and other ingredients have a strong bean flavor and are very filling. They are very delicious.

Fried tofu dregs meatballs are made by mixing tofu dregs, flour, eggs, shredded radish, etc. into a thick paste, which is then squeezed into meatballs. The fried surface is golden and crispy, and the meatballs taste crispy and delicious, with a strong fragrance. Using such meatballs to make a big pot of fragrant meatball soup and serving it with pancakes is simply a great enjoyment.

Mix tofu dregs with flour and water to make a paste, and spread it in a frying pan to make thin tofu dregs pancakes...

The chef of Wufu Workshop has good cooking skills. The tofu dregs can be made into various kinds of food, all of which taste delicious and are very popular among the people.

Although the tofu dregs are delicious, the number of people and appetite is limited. In addition, the production rate of tofu dregs is increasing continuously. Even if a group of people eat meals made from tofu dregs every day, they still cannot completely digest them.

Therefore, after Xia Mingyue and Zhang Heming discussed it, the tofu dregs in the Wufu workshop were taken out separately and sold at a lower price to local residents who were unable to enter the workshop to make a living and who had difficult family conditions, or to refugees who were temporarily settled in Changzhou Prefecture.

This way, the tofu dregs from the Wufu workshop can be disposed of.

Secondly, although tofu dregs sound unpleasant, they are made from beans, have a certain taste and nutritional value, and are sold at a low price. They are a very suitable food for some poor families. It can also be regarded as a disguised poverty alleviation strategy when the government's economy is limited.

Thirdly, a certain amount of silver was charged and the amount was limited to five kilograms to prevent some people from doing bad things or getting tofu dregs for nothing, which would cause waste.

A pound of tofu dregs only costs two cents. If a family has three or four people, they can buy three or four pounds of tofu dregs, mix them with wild vegetables picked outside or vegetable leaves picked from the vegetable stalls, and a little bit of flour, and steam them into tofu dregs steamed bread, and then cook some thick tofu dregs porridge. It is enough for the family to eat for a whole day and keep them full.