Chapter 336: Like a Human Drinking Water
"I would like to remind you, the shopkeeper, should you talk to the chef and see if you don't need to use the ice cubes, or stop making such food for sale?"
"No." Shopkeeper Ge refused without hesitation, "These delicacies have become very popular recently, so we have to make them. And in order to ensure that these delicacies taste authentic, we have to use the ice cubes."
< b r> "But..." the accountant continued, "but these meals have been losing money, and the price of ice has been rising all the time. If we keep doing this, we will only lose more."
< br>“Although these foods are indeed popular among diners, if the same food keeps losing money, the more popular it is, the more it will lose. It seems that it is not worthwhile to lose money and earn praise?”
"You don't understand this."
Shopkeeper Ge chuckled, "As long as you sit in our Buyun Tower, you will have to spend at least a few hundred dollars, and most of them will cost several taels of silver. No matter how much we calculate here, we still have to earn 30 to 40%.”
“And here, many people come here for our cold drinks and snacks, which seems like a loss for a cold drink and snack. Got it A few pennies can make a table more money. Without these and less thoughts, there may be fewer guests, and the less money will be more.”
"Tell me, have we made a loss or a profit?"
When the accountant heard this, he suddenly realized, "I understand, we have made a profit, and the profit is still big money."
He always settles accounts all day long, but the calculations he makes every day are all small accounts. To handle such a big account, it still depends on the shopkeeper.
No wonder he boasts that he has read some books and has a child, but he can only be an accountant and cannot be a big shopkeeper.
Does this vision and thinking have something to do with reading? Yes, but it does not seem to be absolutely inevitable...
It is said that when a threesome walks, there must be a teacher, so don’t deceive me!
The accountant figured it out and went on to work with a smile.
Xia Mingyue heard the conversation between the two not far away, smiled, and then entered the kitchen.
Everything is safe, including Chef Wei who has been in the kitchen for a few days.
Chef Wei has experience in working in the kitchen, and is familiar with everything Lou Shanzi arranges. He is no stranger to it, and he can do it with ease.
Chef Wei came to learn cooking this time with great determination, and he never complained about being tired when doing things. Not only was he able to successfully complete all the tasks assigned to him, he even You can also proactively ask to do more things.
Chef Wei, who works steadily, has a positive attitude and is very friendly to the people around him, has naturally been respected by everyone.
Even in the back kitchen of Buyunlou, when everyone meets Chef Wei, they address him as "Chef Wei" to show respect.
And Chef Wei knew everyone's attitude towards him, so he worked harder and harder.
Just like this, he was learning crafts at Buyun Tower and in charge of the food in the small canteen at the county school. Chef Wei was running back and forth between the two places, becoming extremely busy.
In order to be able to turn around, Chef Wei often trots all the way when he travels between these two places every day. He has no time to rest during the day, and he sleeps very late at night and wakes up early in the morning. Quite early...
After a few days like this, Chef Wei lost weight visibly to the naked eye.
But people in the county school also found that the meals cooked by Chef Wei were always a little different from day to day.
They couldn't tell what the specific differences were, but what they could conclude was that the taste in the mouth was getting more and more comfortable, and it didn't seem to be as unpalatable as usual. Even the daily consumption of each person was The amount of food eaten has also been improved to a certain extent. Seeing the increase in the number of meals needed every day in the small canteen, Chef Wei also felt a sense of accomplishment and became more and more motivated to learn cooking skills.
The fact that Chef Wei went to Buyun Tower to learn cooking skills was soon known by Zhou Zhiqing and others.
A master was quite worried about this, "Chef Wei is already a few years old, so busy, and he will be ill after all. Is it time to persuade Chef Wei not to work so hard?" , and we don’t dislike the food he cooked.”
"I'm afraid the more you say this, the greater the pressure will be on Chef Wei's heart and the more upset he will be." Zhou Zhiqing disagreed, "The reason why Chef Wei wants to learn cooking skills from Madam Xia , You must make your own decisions, it’s better not to interfere too much.”
Chef Wei is an adult and has his own choices and pursuits.
"It's just..." Some people are still worried.
"Comparing our hearts, if there are learned and Confucian people willing to discuss knowledge with us, how can we be willing to give up such an opportunity?"
Zhou Zhiqing said, "For Chef Wei, the same is true. So, although he is working hard at this time, he is very happy. Why not let him continue to be happy like this? ”
All the hard work is worth it in his eyes.
Moreover, maybe in his eyes and heart, these are not hard work, but rather enjoyable?
Life is like drinking water. You know yourself whether you are hot or cold. The most taboo thing is to judge others and preach to others based on your own opinions and standards.
Seeing what Zhou Zhiqing said, the others gave up the idea of persuading Chef Wei to rest more and not have to go to Buyun Tower to learn cooking skills, and just let Chef Wei do whatever he wanted.
Chef Wei is not aware of these things, he just goes about his business every day.
Xia Mingyue went to Zhaojiazhuang again in the next few days.
The first batch of starch in Zhaojiazhuang has been prepared and it is time to start making vermicelli.
Sweet potato starch is mixed with a certain proportion of edible salt, stir it evenly, and cook it in a pot until it becomes a transparent and sticky paste to make mature gravy.
Knead cooked gorgon and dry starch into a gordon flour dough that is chewy and has a certain stretchability. Place the dough into a tool used to bake noodles, apply force evenly, and press it directly into a pot of boiling water.
Cook for a while, take out the cold water, let the vermicelli fixate in the cold water, take it out after it is completely cool, hang it on a clean and exposed bamboo pole, wait for the moisture of the vermicelli to be completely dried. Once completely dry, they can be gathered up and bundled for sale.
This is the entire process of making sweet potato vermicelli.
Xia Mingyue did not reserve what she knew about the skills of making vermicelli. She taught her carefully and carefully, and the people in Zhaojiazhuang also learned very seriously. During this period, she kept confirming some key points and repeated them. Practice in order to be able to make qualified vermicelli.
The process of making vermicelli is not difficult. The workers in the workshop learned carefully and were able to make vermicelli smoothly according to Xia Mingyue's process in no time.
After some inspection and even tasting, Xia Mingyue nodded with a smile, "Just follow this process and continue making."
The group of people who received Xia Mingyue's approval immediately became more confident and continued to make vermicelli. , cooked and dried in order to make vermicelli for sale as soon as possible.
The keyboard accidentally fell to the ground, and the connection between the data cable and the keyboard was broken. Another keyboard was broken...crying