The third child only thinks that Lin Shan is stupid, and it is indeed like he said, her own brother and sister-in-law don't want her anymore, and she is a conscienceless person, so she is not worth caring about.

"To each man has a life. At the beginning, she couldn't be her own master, but when she was able to be the master later, she was so stubborn that she didn't listen to persuasion, but she made herself even more involuntary than before. Lin Yu said with emotion.

"By the way, did you just see Taicai?" The third asked.

"No, Hanyu said, Taicai was sent out for training, and he has been out for three or four days."

"Listen to your eldest brother, I want to take him back and be lively, but the result - alas! In the end, it's still a good one, unlike the two in my family, who are still playing with soil at home. ”

"After a while, I will take all the children over, and go to a school or something, which is better than being in the village, and I can't read a single big character."

"Well, let's wait until we're done for a while!" The third child answered.

When the third child went home, he still didn't say anything about Lin Shan. Although he doesn't understand, he will keep his mouth shut and not cause trouble to Lin Yu.

The sixteenth opened, and the fifteenth to the market had to set up stalls and publicize by the way, so a lot of preparations had to be done today. Among them, it includes making pickles.

To make pickles, you need soy sauce.

But Lin Yu bought soy sauce once during the Chinese New Year, and it cost fifty yuan to get one or two, of course, the taste is not ordinary mellow, and it is incomparable to modern soy sauce containing many additives.

However, as Mother Li said, the salt itself is expensive, and how expensive is it to put soy sauce in it?

At this time, pickles were simply salted, and they were not as varied as they were in modern times. If you want to win here, Lin Yu always feels that soy sauce is very necessary.

She remembered going to the countryside as a child.

At that time, the rural economy was still very backward, and the soy sauce was filled in large barrels and I didn't know what brand of soy sauce it was, regardless of whether it was light soy sauce, dark soy sauce or fresh soy sauce. Each house has a soy sauce pot or soy sauce bottle. When it was time to cook, he found that there was no soy sauce, so he asked the child to take the bottle and beat half a catty of soy sauce. That's why everyone always jokes that "kids know how to make soy sauce."

Although soy sauce is not expensive, in that era when you can't drop eight petals for a penny, there are many people who are reluctant to eat soy sauce. In this way, many people began to think about boiling soy sauce by themselves.

Traditional soy sauce is made from soybeans, wheat bran and other things through oil-making, fermentation and other processes, and the process is very complicated. But at that time, people thought of a different way, which was to put white sugar in a pot and boil it black. Add salt and boiling water. With a little stirring, it becomes soy sauce.

Actually, this thing is not strictly speaking, soy sauce. However, because of the salty and sweet elements and the strong color, people think of it as soy sauce. Although the taste is a little worse than that of traditional soybean soy sauce, it was already a good thing for rural people at that time. After all. Everything in it is really edible. In fact, it is completely possible to boil it every time you make pickles. But this thing is time-consuming and laborious, and it is better to make it in batches.

Lin Yu remembered this method, but he didn't want to spread it. Not much secrecy, because it's really not real soy sauce. If this thing is made, it will flow into the market. That would have a big impact on the real soy sauce. At this time, soy sauce is still an ancestral skill, and I can't use what I have blended to impact other people's business.

So. Lin Yu called the things she boiled out "vegetable introduction", and the method of making zuò didn't even tell the golden flower. Each time, two catties of sugar, one catty of salt and ten catties of water can make more than ten catties of vegetables. These dishes are enough for her and her employees to eat for a year.

With the vegetable introduction, you can make zuò pickles. Lin Yu has been thinking about her sun-dried radish tassels. At this time, because he wanted to keep it for a restaurant, Lin Yu asked the third child to go to the countryside to buy some. In addition, I bought some very small potatoes.

Jin Hua and Li Mu followed Lin Yu to learn how to do it. The small potatoes are washed with the skin, and the radish tassels are also soaked in advance. First, heat the pot and add some soybean oil. After the oil is hot, cut the fatty pork belly into small pieces and put it in, and refine it for a while to refine all the oil inside. Then add ginger, green onions, star anise, Sichuan pepper, etc., wait for the fragrance to come out, and then pour in the cabbage. Once boiling again, add the washed potatoes and radish tassels and simmer.

This is a time-consuming process, and if you want to taste it, you can't do it in less than an hour. This process of thickening and drying the soup is called "熇" (kao, pronounced "by"), and everyone also calls it "boiling pickles". Finally, it is good to boil the small potatoes until they are crumpled and become a little hard. At this time, people should stay by the pot all the time, turning the contents of the pot from time to time to prevent the pot from sticking.

However, compared with the established practice, Lin Yu added some glutinous rice flour to it with ingenuity. In the pot of potatoes, the water has just boiled, pour the glutinous rice flour evenly dissolved with water like a thickening, pour it on the dish, and then stir it well with a spoon, so that the pickles that come out are shiny and look very appetizing.

This method is not only limited to using small potatoes and radish tassels, but also can replace them with cowpeas, gourd strips, sweet potato stalks and other things. The dried radish strips that were "boiled" in the same way were also very delicious, and Lin Yu also made some.

For other traditional pickles, Lin Yu used the method of "mixing". Wash the pickled radish, screw vegetables, cucumbers and other things from the surface of the salt, add chopped green onions, vinegar, sugar, etc., and mix slightly, and the taste will increase a lot.

On the hot pot, Lin Yu went to customize a batch of special copper hot pots. This kind of hot pot has a partition in the middle, just like a modern mandarin duck pot. In this way, people can choose whether it is a traditional sauerkraut pot, or Hushan-style mutton shabu, or Lin Yu's special mushroom soup pot and spicy pot.

The mushroom soup pot and spicy pot follow the concept of modern hot pot completely, separating the sauce from the soup base. The soup base is chicken bone stock and pork bone stock, and the seasoning is sesame paste, chili paste, leek sauce, soy sauce, sesame oil, etc. There is no need for a dish here, because the hot pot has to be eaten, so the taste of soy sauce can meet the demand for seasoning. Therefore, the mushroom soup pot and spicy pot are more expensive than the traditional hot pot, which is more expensive than the sauce.

In terms of personnel preparation, in the hotel kitchen, Lin Yu let Jinhua and Li's mother take charge of the spoon, Luan Feng was the deputy, and hired a vegetable washer and a dishwasher. In the hall, the third child in the front was the runner, and a girl was hired as a waitress in the back. The dessert was made that morning, and if someone needed a dessert, Jinhua had also learned some from Lin Yu these days.

Lin Yu originally wanted to recruit a bookkeeper, in fact, she could do it, but she was still busy with other things, and she was always overwhelmed, but the bookkeeper always had to find someone who could be trusted. (To be continued)