1983 Small Island, Starting From a Large Farmer

After the smuggling was destroyed, the smuggling wave that had been getting hotter in recent times was slightly stopped.

All the villagers also followed suit and started to work. Otherwise, seeing those who smuggled out could make so much money in a month, they would not be able to settle down at all.

Around the end of March.

Li Duoyu drove a tin boat to inspect the kelp fields. After almost four months of cultivation.

The kelp has grown to more than one meter long. It may be because of the intensive cultivation that the nutrients in the seawater cannot keep up.

This year's kelp is not as good as expected, but it is not particularly bad overall.

What really affects the quality of kelp is the weather, if there are many rainy and cloudy days in spring.

If the kelp does not get enough light, it will naturally not grow well, and it may even have holes and dissolved leaves.

Fortunately, the weather this year is pretty good. There are not as many rainy days as last year. If the weather continues to be good for the next one or two months.

This year, kelp can make farmers earn a lot of money, but Li Duoyu thinks that the reality may not be as good as imagined.

The weather in April and May on Dandan Island is not very stable. It is not uncommon for typhoons to come early.

Many kelp farmers on Dandan Island have been worshipping Mazu recently.

Pray for good weather and good harvests.

Because the area of ​​kelp cultivation on Dandan Island is really large this year, in order to prevent farmers from harvesting kelp at the same time.

Li Duoyu listed several time periods, namely early May and mid-May, late May and early June.

Let farmers harvest in batches to prevent them from colliding at the same time, otherwise there will definitely not be enough sampans to transport kelp and land for drying kelp on the island.

Most kelp farmers choose mid-May. According to the weather on Dandan Island, the climate has warmed up at this time. If it is sunny and windy, the kelp can be dried in one day.

Some are more worried and plan to start harvesting in early May.

There are fewer applicants in June because it is very easy to have heavy rains in Dandan Island in June, and it will be difficult to dry the kelp at that time.

Because the kelp cultivation area is so large, the price of workers is very competitive. Lao Lu, who has cultivated several acres of kelp this year, has put up a recruitment sign outside his house:

[Kelp harvesting workers, starting from 10 yuan a day]

[Kelp drying workers, starting from 5 yuan a day]

Passing villagers occasionally stop to take a look, and sometimes directly ask: "Boss, what is your starting price of 10 yuan, and when will you start collecting."

Lao Lu, who is sitting outside the door: "We will collect in mid-May, but it will not be less than 10 yuan. At that time, it depends on how well you do. I will pay according to the situation on the spot."

The villager who asked the question laughed and said: "This price in mid-May is not good. Wang Jinshan, the boss, has already offered 10 yuan, and Director Li may very well offer 10 yuan."

Old Lu snorted, "No matter how much money they make, it's none of my business. They make so much money, but they don't even give me some."

The villagers shook their heads and said, "You can't recruit workers with this little money, and you're the boss. Can you stop being so stingy and be more generous?"

Old Lu looked at them unhappily, "Your wages are so high, and you make all the money. We still make a little money. By then, all of us who grow kelp will work for you."

The villagers laughed and said, "Who told you to grow kelp? Blame us for the lack of workers. If you think the wages on the island are expensive, you can go outside to find them. Maybe you will have to pay for your family's accommodation."

Li Duoyu, who was passing by, was also a little speechless. The wages have indeed risen rapidly in the past two years.

Three years ago, earning two yuan a day was already a lot. Now ten yuan a day is not enough.

The key reason is the supply and demand relationship. Everyone knows that the time for kelp harvesting is only a little over a month.

Almost every family in the village raises kelp to some extent. When the time comes, they will definitely give priority to helping their relatives. If they don’t find someone early, it will be very embarrassing.

It’s still too much kelp farming. There are nearly 10,000 acres of kelp fields. If all the young men on Dandan Island go out to harvest kelp, the manpower shortage is still quite large.

It will take at least a month to harvest Li Duoyu’s own 3,000 acres of kelp fields.

And their entire Li family has nearly 6,000 acres in total, which is not something that can be done by dozens of workers.

And the workers in the breeding base cannot be transferred casually. One carrot has one job. If they are asked to come to help, if there is a problem with the breeding project, it will be a bit of a waste of time.

Li Duoyu directly placed an advertisement in Rongcheng Daily [Minlong Company recruits general workers for one and a half months, with a daily salary of 10 yuan, including food and accommodation].

As a result, in less than a week, nearly 300 people signed up, and Li Duoyu selected 50 of them.

In addition to the labor problem, drying kelp is also a problem. There are not many places on Dandan Island where kelp can be dried.

If he wants to dry the more than 3,000 acres of land, there is really no condition on the island. After thinking about it, Li Duoyu decided to move the drying place to Qixing Bay.

During this period, the workers have been on the beach, building simple bamboo frames. When the time comes, after the kelp is salvaged.

It can be directly transported to Qixing Bay and hung on the bamboo frame for drying. It is really good to have your own land, otherwise it will be really difficult.

In view of the fact that leaders are always changing, Li Duoyu really wants to extend the lease of the Qixing Bay land to thirty or forty years.

By the way, rent more land. For a large-scale breeding company, two thousand acres is still too little. You can rent out the entire surrounding area.

Speaking of which, since the Rongcheng Aquatic Products Processing Factory at Qingjing Wharf changed its leadership, its cooperation with Dandan Island has come to an abrupt end.

Li Duoyu didn't know the other party, so he didn't come to find him. The new leader also pretended that nothing had happened.

Both parties have a tacit agreement not to contact each other. This kind of scene is in line with Li Duoyu's fixed impression of the system.

The new leader will definitely shuffle the cards, overturn all the projects of his predecessor, and start over with his own projects.

Of course, there is a lot involved in this, such as oil and water, profit distribution, etc., because Li Duoyu is so familiar with Factory Manager Liu.

It makes sense that the new factory director has no intention of cooperating with him.

Li Duoyu salvaged some kelp. The kelp in late March was not particularly fat, with a width of about ten centimeters and a thickness of only two or three millimeters.

According to the fruit, the kelp in his hand is not yet mature, but the kelp can be eaten even if it is immature.

Even kelp seedlings can be eaten. The current size of kelp is very suitable for making salted kelp.

Salted kelp is different from dried kelp. Salted kelp can retain the deliciousness of kelp to the greatest extent.

Compared with dried kelp, which is often used to make soup, salted kelp is more suitable for cold dishes.

Generally speaking, when making salted kelp, you really don’t need particularly thick kelp. Li Duoyu is just right to hold these “냭grown” kelp in his hands.

Li Duoyu boiled a pot of water and boiled the kelp directly in the iron pot.

Blanching is the key to processing kelp. The time and water temperature must be mastered. If the time is too long, the leaves will soften and become prone to fading and deterioration.

If the time is too short, the middle part of the kelp leaves will turn brown and the color will be uneven, which is not good-looking.

Generally, it is best to control the water temperature for blanching kelp at about 10 degrees, if the temperature is too high.

It is easy to scald the skin of kelp, and the scalding time is generally about one minute. The color of the kelp picked up is mostly brown.

The kelp will immediately turn green after being boiled.

In the past life, some tourists who came to Dandan Island were surprised when they saw the kelp: "Isn't the kelp green?"

Sometimes Li Duoyu is in a good mood and will explain to them: "Kelp is basically brown, and green kelp must have been boiled."

After fishing for a while, Li Duoyu found that the color had begun to turn green. Li Duoyu fished out the kelp and placed it in seawater with ice cubes to cool it.

After the kelp is cooled, you have to put the kelp into a wooden box with mesh, put some heads directly on it, and stack it directly to pressurize the water.

After squeezing out the water, 늀녦 adds salt to the kelp. Here Li Duoyu uses table salt.

This step reminded Li Duoyu of the time when he was a salt industry. The health of Chinese food is really hard to describe.

At that time, they didn’t particularly understand the dangers of industrial salt. Instead, they just wanted to save money.

After adding the salt, stir and knead with your hands, then pour the salt water from the vegetable body into the brine pool to soak, and marinate for more than a day.

The salted kelp is finished.

Sequences like this are relatively old. When Li Duoyu returned to Dandan Island in his previous life, he had been completely taken away by automatic machinery.

You just need to clean the kelp and put it on the machine. When it comes out, it is already cut into salted kelp shreds.

Unlike dried kelp, every part of salted kelp is a treasure, and there is no distinction between good and bad.

The most disliked scraps of dried kelp, 껩늀 is the edge of kelp. For salted kelp, 땤 is the best-selling part.

Because the taste of salted kelp is more important, the edges of the kelp are thin and crisp, so it is suitable for adding into shredded kelp and instant kelp.

The middle section of kelp is thicker and is more suitable for making kelp rolls. As for the head of kelp, which is hard and thick, it is mostly used for pickled products.

Another advantage of salted kelp is that it is not restricted by the weather, even if it is rainy, it can be used.

In the past life, if there was too much rainy weather, kelp farmers would take all the kelp to the factory and have them make salted kelp.

After the salted kelp was produced, Li Duoyu carried a bucket of shredded kelp to the canteen of the Qixing Bay breeding base.

When the chef in the cafeteria saw Li Duoyu, he said with a smile: "Duoyu, why did you put away the kelp so quickly?"

The chef in the canteen here is considered a relative of Li Duoyu, the third son of his uncle's family, named Zhang Ada.

In terms of seniority, he is still Li Duoyu's uncle. Li Duoyu has forgotten the specific name.

Their Li family is considered a big family in the village. As long as they meet anyone who is two rounds older than themselves, Li Duoyu will call them "uncle" and those who are one round older than him will be called "brother".

"Uncle Da, I will add another dish for you today."

"Okay, just tell me what to do and I'll handle it."

"It's my turn today. You can watch from the side first. If the response is good, this dish will become a permanent dish in our canteen from now on."

Li Duoyu 껩놇 made kelp shreds at home two years ago, and the response was quite good, and it is very delicious.

Li Duoyu plans to test it in the canteen today. If everyone thinks it tastes good, then there will be no need for any field inspection.

Discuss with Chen Yuansu directly and start selling it directly.

Li Duoyu fiddled with it for a while, rolled up the kelp, and then cut it into strips on the spot. The chef on the side was wide-eyed.

He knew that Duoyu was a good cook a long time ago. After seeing it today, he didn't expect that her knife skills were amazing, even better than his.

After cutting the kelp strips, Li Duoyu picked up various seasonings, such as salt, MSG, soy sauce, sugar, minced ginger, chili, garlic, rice vinegar, sesame oil, and light soy sauce.

Li Duoyu thought about it, and then said, "Uncle Da, why don't you just help me cut some cucumber strips."

The cold kelp strips are very particular about the taste of the sauce. The ingredients are heavy, and the cucumber strips are just enough to relieve the greasiness.

Of course, the soul side dish-coriander must be added at the end.

For Li Duoyu, if there is no coriander in the cold dish, it is equivalent to losing the soul.

Li Duoyu cut a bunch of coriander and couldn't help but put it in front of his nose to smell it. He felt that the coriander of this year was still the best.

In his previous life, when he went to the market to buy coriander, he must grab the coriander and smell it. Maybe it was because he bought it quickly, he always felt that the taste of coriander was much lighter.

In addition, the owner of the vegetable stall said that coriander would taste good only if it was cut. The coriander of this year, even if it was not cut, was full of fragrance when it was just put in the hand.

Seeing that Li Duoyu used so many sauces to make a dish, Zhang Ada felt distressed.

He probably couldn't use so many seasonings to make ten big pot dishes. These seasonings are not cheap.

After Li Duoyu mixed it cold, he sprinkled some white sesame seeds and directly put the kelp shreds into a large iron basin.

The chef picked up some kelp shreds with chopsticks and tried a few bites. His eyes widened: "Duoyu, this tastes really good. Teach me the ingredients just now. I seem to have forgotten them a little. I'm afraid I can't make this taste."

"Don't worry, I'll write a recipe for you later."

After dinner time.

The employees in the factory came to the cafeteria one after another. After seeing the new dish in the big iron basin, they all became curious.

"Uncle Da, what kind of dish is this? How come you have time to develop new dishes today?"

The chef smiled and said: "This dish is not made by me. It was made by our General Manager Li himself. I helped him."

"Director Li made it himself, so we have to give him a favor and eat more."

The villagers all knew that Li Duoyu could cook. Someone once wanted to invite Director Li to be the chef when he got married.

After eating kelp shreds, the people eating in the cafeteria all had rich expressions: "Fuck, it's a bit unreasonable if this kelp shreds don't go with wine."

Zhang Ada said: "You can drink, but we have to charge for beer in our cafeteria."

"Charge, charge, we can still afford a bottle of wine."

"I want a bottle of beer."

"Tomorrow, will there be any kelp shreds? If there are, I will apply to bring my granddaughter to eat together."

The food in Minlong Cafeteria is famous for its deliciousness. Now these people can't wait to spend money to get their relatives to eat in the cafeteria.

Li Duoyu, who was eating in the cafeteria, saw that everyone had such a high evaluation of kelp shreds, and he immediately gained confidence.

And summer is coming soon. This thing is very suitable as a snack. As long as the taste is good, the sales will definitely be good.

By then, food stalls and restaurants will definitely be needed, and Li Duoyu feels that he can still make money.

After dinner, Li Duoyu said to Chen Xiaoyan: "Please contact Secretary Zhu later and tell her that we have new kelp products here. Ask her to pick a time to come and have a look."

"Understood, Mr. Li."

As the time spent at Minlong got longer and longer, everyone's way of addressing Li Duoyu began to change. Chen Xiaoyan no longer called him Director Li or Brother Yu.

Coastal fishermen are a little taboo about the word "boss". Chen Xiaoyan now usually calls Li Duoyu Mr. Li when she sees him.

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