Rise From the Humble

There are still three days left in the vacation that Emperor Jiajing gave him, and things in the store have to be stepped up. After spending a long time looking at the decoration in the morning, Zhu Ping'an left a design drawing for Liu Mu and talked about some precautions during the decoration. He asked Liu Mu to stay here and stare at the decoration.

Liu Mu is the most careful and steady among Liu Dadao and Zhu Pingan. Liu Mu is left to stare at the decoration, and Zhu Ping'an couldn't be more relieved.

To open a store, in addition to decoration, it also needs to recruit people, mainly chefs and waiters.

As for the chef, Liu Mu and Liu Dadao unanimously recommended Old Uncle Liu, who was from Yunmeng Village. When Zhao Daying sent troops to kill good people and take credit, Old Uncle Liu only escaped death when he went out to fetch water.

Old Uncle Liu is a famous ladle chef in his village. He has been cooking for half his life. His cooking skills are passed down by word of mouth among the neighbors. Everyone who has tasted the food cooked by Old Uncle Liu will give them a thumbs up. The master chefs in the restaurant were full of praise for Mr. Liu's craftsmanship. When there are banquets held for weddings and weddings in eight nearby villages, they all feel proud to have Old Man Liu as the chef. As long as Old Uncle Liu is the chef, the banquet will be well-prepared.

The four of them, Liu Dadao and Liu Dachui, took the heads of their fellow villagers back to Yunmeng Village for burial. When they returned from Yunmeng Village, they consulted Old Man Liu's opinion and returned to the capital with Old Uncle Liu.

The other five hunters who were imprisoned at the beginning settled in a cottage at the foot of the graves of their fellow villagers in Yunmeng Village. They agreed to observe mourning for their fellow villagers for one year and then join Liu Dadao and the others to repay their kindness to Zhu Ping'an.

In order to return to the capital as quickly as possible, Liu Dadao and the others worked hard all the way. They were young and strong and were fine. However, Old Man Liu's old arms and legs were not good. He was shaking all the way. He rested when he returned to Linhuai Marquis Mansion yesterday. .

Zhu Ping'an went back to see Old Uncle Liu yesterday. Old Uncle Liu was in his fifties and in good health, but he was too mentally exhausted.

It's like a horse-sick sight. Why are you on your way in such a hurry?

Zhu Ping'an was both moved and speechless at how fast Liu Dadao and the others rode.

Old man Liu couldn't sit still and wanted to come over early this morning to help, but Zhu Ping'an insisted that old man Liu rest in the house for one more day.

So, as for the chef, it's Old Man Liu, and with Liu Daqiang volunteering to be Old Man Liu's helper, there should be no problem as a chef. Liu Daqiang often helped Uncle Liu cook when he was in Yunmeng Village. He was considered half a nominal apprentice of Uncle Liu. He was still recognized by Uncle Liu for washing, cutting, and cooking vegetables.

Of course, if the business is busy, we can find a few more cooks for Old Man Liu and Liu Daqiang. As for the waiters, Liu Dadao and the others have already volunteered.

Next is custom equipment.

This piece of Zhu Ping'an was handed over to Liu Daqiang and Liu Daxu. Liu Daqiang was very familiar with pots, pans, plates, chopping boards and the like. When he worked as a cook for Old Man Liu, he often went to town to help out. Liu Daqiang is a veteran at banquet parties handling these matters, negotiating prices, and so on.

Therefore, Zhu Ping'an gave Liu Daqiang 15 taels of silver and asked him to take Liu Daxe to buy these equipment and buy seasonings for cooking. He especially emphasized that they buy more peppers imported from Nanyang.

Panjiao is also called chili pepper. There is no specific record of when chili pepper was introduced to China.

However, the earliest recognized record of peppers is the "Eight Notes of Zunsheng" (1591) written by Gao Lian of the Ming Dynasty. This book records: "Pan peppers grow in clusters, with white flowers, and the fruit looks like a bald pen head. It tastes spicy and is red in color. It is very impressive." ".

According to the records in this book, modern people generally believe that pepper was introduced to China in the late Ming Dynasty.

Zhu Ping'an thought so at the beginning, but this is not the case. It is now the 30th year of Jiajing (1551 AD), and peppers have already appeared on the streets of the capital city of the Ming Dynasty. They are already a kind of seasoning of the Ming Dynasty. Of course, they are The degree of discovery of chili peppers is far inferior to that of modern times.

Even when Zhu Pingan was a child, he first met Li Shu, who was still a little lolita, in the town. In the town near the south, the bun shop already had chili noodles mixed with vinegar to make a sauce.

Well, when you have time, you need to write some articles like Gao Lian, such as "Safety Notes" or poems, and leave written records to prove that the consumption of peppers was much earlier than the late Ming Dynasty.

Well, let’s talk about this later when we have time.

Now I have to buy ingredients.

The vegetables and meats in this era are all natural and pollution-free. They are all grown in soil and fertilizer. The quality is absolutely guaranteed, which is very reassuring. Zhu Pingan took Liu Dachui and Liu Dadao to the nearby vegetable market. Plan to compare prices and quality to understand the market situation. If possible, make a long-term supply agreement with the stall owner and ask them to deliver directly to the store.

After walking for about twenty minutes, we arrived at the vegetable market closest to the store.

The vegetable market is called "vegetable market", which is somewhat similar to the modern vegetable market, but the management is stricter. There are two clerks sitting at the door of the vegetable market drinking tea, and there are two whips on the table to protect the food market. order.

There are many vegetable sellers and vegetable buyers in the vegetable market, which is very lively, but it is chaotic but not chaotic.

Zhu Ping'an led Liu Dachui and Liu Dagang into the vegetable market, which was divided into two areas, one for vegetable sellers and the other for aquatic products and meat.

Zhu Ping'an and the others first went to the vegetable shopping area, where there were radish, lettuce, cabbage, onions, garlic, spinach, green vegetables, taro and other common vegetables as well as expensive vegetables. After asking about the price, the prices among the vendors were also the same. The difference is not big. If you purchase in large quantities, the price per kilogram can be reduced by one or two cents, and it can basically be delivered to your door.

Of course, it seems that there is not much difference between the various vendors, but when purchasing in large quantities, the differences are still quite large.

In addition, the vegetables from various vendors may seem similar, but there are still some differences, such as freshness, quality, origin, etc.

There are many doorways here.

A dish in different restaurants, which one is delicious and which one is not delicious, apart from the cooking techniques, the key is the ingredients.

Zhu Ping'an compared the ingredients for a long time, but he couldn't help but feel confused, and still couldn't tell the quality of the ingredients. I decided to bring Old Uncle Liu and Liu Daqiang over next time and make a decision. Old Uncle Liu and Liu Daqiang are more professional in this kind of matter.

Moved to the aquatic and meat area.

In fact, Zhu Ping'an came to the vegetable market just for aquatic meat. To be precise, it was pork, and to be more precise, it was pork heart, pork liver, pork belly, pig kidney, pig intestine and other offal products.

It seems that I often complain about the pig-in-water plot of some modern time-travel novels, so I think I should apologize to them.

Ancient people preferred to eat beef and mutton, and less pork, especially before the Song Dynasty. Although pork became popular in the Ming Dynasty, some people still couldn't make it to the banquet. Pigs are rich in meat and cheap, which is far inferior to modern times. .

Pork is only eaten by common people and poor people, let alone pigs. Pig hearts and livers are better. As for pig intestines, basically no one cares about them. The price is so cheap that no one buys them. Butchers generally They all lost their jobs immediately.

In fact, the main reason is that the ancients did not know how to deal with pigs in the water.

In modern times, these are all good things. The famous braised pork and braised pork are mouth-watering delicacies.

As a grassroots foodie, when he is short on money and greedy, Zhu Ping'an always buys a stewed dish, slaps a plate of cucumbers on his own, and eats like a whirlwind with a cup of hot tea until the plate is empty and the bowl is dripping with sweat. , so uncomfortable.

As a foodie's most basic accomplishments, Zhu Ping'an still knows how to handle pig waste and braised pork.