Chapter 3: So greedy, so greedy

Author: Nian Beifeng

Chapter 3: So greedy, so greedy

After coming out of the snack street, I went straight to the electric vehicle market. I looked left and right and picked out an electric three-wheel truck. I spent more than 7,000 on Zhou Mochen, which made his already small savings worse.

"You will be rewarded if you pay." Zhou Mochen also comforted himself in his heart. Counting the salary just settled today, there is still almost 30,000 in the card. No wonder he feels distressed.

I turned to the vegetable market and bought a lot of animal offal and then rode home. The gate was just big enough for the car to park in the yard.

I found the phone number for buying farm tools in the morning and asked him to deliver ten shrimp pots and five large fresh-keeping boxes. Xiao Qianqian went out again.

After everything was delivered, Zhou Mochen began to place the shrimp pots. Since he was going to do business, he had to prepare enough goods. There happened to be a row of pools in the yard that could temporarily hold lobsters. He could also try to see how many lobsters he could net in a day.

June is the most plump season for crayfish, but this conclusion is not very easy to use in front of Zhou Mochen. Most of the lobsters on the market are farmed. Crayfish can reproduce and grow in water temperatures of 10 to 30 degrees, so a year

There is something to eat in all seasons, and the best months are from May to September.

Some are farmed in rivers, and some are farmed in lakes. The quality is different, and the better ones are also high-quality and low-grade. The top-grade ones are rare, let alone the top-grade lobsters. You can imagine that once Zhou Mochen's crayfish comes out of the market,

Will crush the shrimps.

The shrimp and crab pots that were just placed at noon were full again when I lifted them up. I dumped all the crabs into the lake. I am not planning to start a crab business now. The pool of crabs in the yard is enough to satisfy my craving. I can eat them again when I want to.

Just catch them. The average number of mitten crabs is 6 taels each. Zhou Mochen is really reluctant to use them to make spicy crab business. It's too luxurious.

During the process, I took a short video of the process of raising shrimps and the environment of the lake. I didn’t dare to take a panoramic video. I was afraid that netizens would search for the lake with human flesh. If some good people went out to search for the lake, it would be a big joke. I only took pictures of the lake.

The aquatic plant environment in the shallow water area. Zhou Mochen’s photography skills are still good, and at least he has a good eye for scene selection.

I found some tools to process the crayfish, euphemistically calling it a test dish. After all, I was still greedy.

The crayfish in the lake are very clean. There are not many residues in the shrimp threads, which also saves Zhou Mochen a lot of work. In order to shoot the video, he still has to complete the process seriously. Remove the front end of the shrimp head and start from the neck.

Pick out the offal and shrimp threads.

Shrimp with clean water quality can be obtained in this way. If it is replaced by ordinary waters, then the shell of the shrimp head needs to be completely removed, and all the contents of the shrimp head must be thrown away, otherwise it will not be fun if the heavy metals exceed the standard.

Cut the shrimp tail shells in half from the middle to facilitate the flavoring. Finally, wash them again and drain them.

The crayfish in the lake are all about the same size, about 1 tael. The shrimps on the market are graded into 4 to 6 cents, 7 to 8 cents, and 9 cents or more. About 1 tael is the largest.

Zhou Mochen processed 5.6 kilograms of lobster and made two flavors to taste first.

The auxiliary ingredients are all prepared in advance. The old procedure is to heat the pan and pour the oil. After the oil temperature comes up, pour in the crayfish and pour the oil. The amount of lobster should be poured in appropriately. If there are many lobsters, it is better to pour the oil in two times.

It heats evenly.

Look at the color of the lobster shell to judge the cooking time. Pour in the oil again and stir-fry the spices over low heat. Soak the spices in warm water in advance. When the aroma comes out, add the lobster and stir-fry, then season and continue to stir-fry. Add a small amount first.

Stir-fry all the ingredients with beer, then pour in an appropriate amount of beer, add two tablespoons of oil and start simmering. The soup is slightly dry and ready to serve. A serving of crayfish is not that delicious if you want it to be.

Easy. Seasoning is important, and control of the heat is also important. Don’t overdo it, otherwise the meat quality of the shrimp will be destroyed, which will greatly affect the taste.

The braised crayfish is ready, and the garlic paste is next, and both videos have been recorded.

I took a bottle of Fanpin primary fruit wine from the wine cellar. Paired with crayfish, it was addictive. The shrimp meat was sweet, chewy, and tasted amazing. The seasoning with these spices was really great. Spicy and delicious. Paired with the fruit wine.

The mellow aroma is irreplaceable for a big meal.

After drinking and eating, I made a pot of tea and lay in the yard. It felt quite comfortable.

Click on Qin State's largest short video software, Shanxu. The video software and instant messaging software produced by Shanxu Company is the originator of Qin State. With a market share of 70%, it has a pivotal position in the industry.

Everything is easy for users to do, especially gaming, which is unique.

Flash video is also a favorite tool for people to spend their free time. Everyone can publish the video they have recorded, but they must also pay attention to the scale. The Qin State is still very strict on the accountability of the Internet. After all, the Internet is not a place outside the law.

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Zhou Mochen changed the nickname of his flash video, Qinghe Yipin, which is also the name of the store. He has never posted a video before, and he doesn’t really like this kind of thing. He hasn’t used it much. He just applied for an account when he first started promoting it.

, and then nothing happened, without a single fan or attention.

I cut it with the editor and added a piece of light music. It was officially released. I turned off my phone and stopped paying attention. It was still early anyway.

I brought a book from the study room and flipped through the pages, starting from the most basic ones, including the classification of ingredients, growth environment, functions, classification of spices, taste, functions, and taboos.

This is a huge learning project. A man who can get into Soochow University must have a high IQ and memory. Zhou Mochen also likes cooking, so learning these things can get twice the result with half the effort.

In addition, they are all video teachings, and while Zhou Mochen's physical condition is slowly improving, his memory has also been greatly improved. After watching it once, he can vaguely remember it. Although he still can't forget it, he still has a photographic memory.

Maybe in the near future.

I finished reading a book and realized that it was only around 6pm. Usually this time is the busiest, but today I was suddenly free and I felt a bit uncomfortable.

I changed my clothes and went out. I have never taken the first-level chef certificate test before. Firstly, I have no time. Secondly, I don’t know how to take the test and what content is required. Ordinary chefs are divided into first, second and third levels, and those above the third level are star chefs.

Star chefs are also divided into levels, and the ones above are Xiao Zong and Da Zong. At this level, they are usually national masters. Of course, there are also such masters in the private sector, but they are just not certified. Above the Da Zong is the God of Cooking, and the God of Cooking is the only one.

A position every chef aspires to.

Generally, hotels with better conditions have star chefs in charge. The third-level star chefs in Suzhou City are at the top. There are not many of them. The ones above are not something ordinary people like Zhou Mochen can understand. The God of Cooking knows it, because he

It’s so popular. Ouyang Shaoqi, 45 years old, is known as the youngest chef in history, and is also known as the Hell’s Chef. He defeated masters from more than 10 countries in the five-year Master of Chef competition and was awarded the title of god.

Of course, these are not things that Zhou Mochen can worry about. He is just an apprentice without a certificate now.

Zhou Mochen arrived at the library. An area of ​​more than 400 square meters was filled with books related to cooking, cooking tools, ingredients characteristics, basic knowledge of seasonings, catering service management, etc. There were also many people reading here. People of all ages.

have.

After reading the book, I found out that only those who have relevant apprenticeship experience or have graduated from a vocational school and meet the academic qualifications can take the exam and register independently.

Opening a hotel or restaurant in Qin requires a chef qualification certificate. Of course, a night market snack bar certified chef apprentice is enough. Another way is to ask a certified chef to sign an agreement, so chefs with qualified certification are also very popular. Qualification

The issuance of certificates is very strict, and the whole world attaches great importance to this area. The field related to physical health cannot be ignored by the country.

The knowledge of cooking is interoperable, and Zhou Mochen has the inheritance of the God of Cookery. Even his skills need some adjustments, but not much. After all, the food culture of Qin is not as great as that of China.

The differences include food hygiene, folk customs and eating habits. It is also necessary to have a preliminary understanding of the folk customs and eating habits of other regions at home and abroad. After all, they are two worlds, and differences are inevitable.

There is no need for a chef certificate yet, so Zhou Mochen still has plenty of time. The qualification certificate exam will be held 10 days before the beginning of each quarter.

I selected the books I wanted to use and applied for a library card with the help of the lady at the service desk. The borrowing fee was very low, and it was limited to books related to skills. This is why the country supports everyone to have skills.

It’s an obscure policy. Every city also has professional skills schools in various industries. Free skills learning is limited to novices to apprentices. If you want to further your studies, you need to go to a professional training institution or school, and go directly to a hotel to work for someone.

Apprenticeship is also possible.

Carrying the book and slowly returning home, Zhou Mochen, who had nothing to do, flashed into the Star Bead. After working hard all day, he didn't care about the vegetables he planted.

Plants of various vegetables are slowly taking shape beside the fields. Many vegetables with many uses, such as onions, ginger and garlic, are planted, and there are also different varieties. Green onions and spring onions have different functions. There are some in the book I read in the afternoon.

Detailed records, and now I started to apply what I learned.

The seeds that were planted have also sprouted. It seems that there will be no need to raise seedlings in the future, which saves a step.

I went to the warehouse and picked up a bunch of fruit seeds. Zhou Mochen is also a fruit lover, but he is usually not willing to buy them. In such a city, fruits are of course more expensive than meat, so he is not willing to part with them. There is one of his favorites in his hometown courtyard.

My favorite fruit, three decades old grapevines. Old trees with no grafted varieties. The taste is very good. It has moderate sweetness and sourness, and plenty of water.

There are also many grape seeds in the warehouse, of various types. Plant some to satisfy your craving. There are more than ten acres of land that can be planted, and Zhou Mochen only used 2 acres. Although it is semi-mechanized planting, it is still quite tiring.

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It took Zhou Mochen a long time to plant an acre of land. He was not in a hurry. There was still plenty of time. There would definitely be a large area of ​​land in the sealed area outside. There would be a chance to bring back some automated planting machinery in the future.

According to the foodie nature of the God of Cookery, it is not difficult to guess that there are other natural scenery. Take the tea leaves as an example, there must be an area where tea trees grow.

I wiped the sweat off my face and felt much better after moving around. The originally slightly bloated figure also changed a little, and the round face gradually gained angular features, restoring the original handsome face.

After taking a shower, Zhou Mochen opened the flash video, and the number of followers increased by a hundred or ten. Zhou Mochen was very happy and had a good start.

"The water environment here is okay. It has reached the A2 standard. The quality of the crayfish is definitely not low."

"Just look at the color of the lobster shell. It must be a good product. Where can I buy it? Send me the link. We won't discriminate against you."

"It's the same as above, good things must be shared."

"This guy's craftsmanship is good, but I don't know what those spices are? It's a bad review, and they didn't specify the specific ones. I can't recognize them all."

"I can feel sweat dripping from the corner of my mouth even when I put the screen on it. It smells so good. It's so sinful. I'm still losing weight."

"You can tell from the name that this guy is definitely going to open a shop. It's a normal operation. Just wait patiently. Forget it, I'll just make a box of crayfish to satisfy my craving."

Looking at the comments from netizens, Zhou Mochen's lips curled up slightly, achieving his intended goal. The online traffic will definitely be much better than the publicity effect in reality. In the Internet age, there are endless possibilities.

Gradually, netizens' buildings became crooked.

"Brothers and sisters, capture a rich man alive. Guess the cost of the kitchen and restaurant."

"If you didn't tell me upstairs, I wouldn't have noticed. This guy is awesome. That knife is extraordinary at first glance. The workmanship and lines are so beautiful."

"You all don't pay attention to the main point. The main point is the restaurant. Look at the texture of the tables and chairs. Does anyone know what kind of wood it is?"

"You can tell at a glance that it is a huanghuali in mahogany, or a whole piece, and the grade is not low. I saw it at the beginning, but I couldn't believe it. Someone used it as a dining table, which was a waste of natural resources. Fortunately, the chopsticks are not

, or beat him to death."

"Brother, are you selling your tableware? I bought it at a high price, and I also want the set of wine bottles. The price can be easily negotiated."

"It looks like an antique. What kind of fairy family is this?"
To be continued...