Previously, Wang Jinrong had suggested that Fang Yu decorate the lobby on the first floor of the small building. After all, if you want to attract business, it is easier to attract customers if the store is clear and beautiful.

It's a pity that Fang Yu was shy at that time, so this matter could only be delayed for the time being, and Lin Xiaoxiao made the design drawings first.

Later, thanks to the initiative of Chang Xiude, the captain of the logistics brigade, Fang Yu had a lot more money in his hands, so he thought of asking Wang Jinrong to find someone to decorate it.

Liu Zhenqiang happened to be having dinner with Wang Jinrong yesterday, and Wang Jinrong asked him to talk to Fang Yu by the way, and he had already helped Fang Yu contact a familiar decoration company, and the boss still had the project in Wang Jinrong's hands, so he could use it with confidence.

Fang Yu was very happy to hear this, after all, he didn't understand the market when he first came. Now that Wang Jinrong has face, many problems have been solved, and he is one step closer to the opening of the small store.

Liu Zhenqiang still had something to do in his own teahouse, and he was about to go back as soon as the word arrived, Fang Yu hurriedly asked him to take Zhao Lei's senior chef certificate away and return it to that guy.

Zhao Lei's self-esteem has been beaten hard today, and Fang Yu's anger has almost disappeared, since Liu Zhenqiang said that this Huangmen has an extraordinary background, and he has no grudges with others, there is no need to compete with others in this little matter.

A guy who can only stake his documents if he loses, Fang Yu doesn't expect him to redeem any good things, so it is better to return the documents directly and show his generosity.

Liu Zhenqiang was quite supportive of Fang Yu's decision, and repeatedly praised him for his extraordinary strength, patting his chest to ensure that he would not suffer a loss in this matter.

After Liu Zhenqiang left, Fang Yu saw that it was still too late, explained a few words to Lin Xiaoxiao, and also went out to apply for a business license.

Fang Yu went to the district industrial and commercial office to apply for the pre-registration of the name of individual industrial and commercial households, because the audit results were not so fast, so Fang Yu turned around to the nearby farmers' market after leaving the industrial and commercial bureau, ready to look for some fresh ingredients.

A few days ago, Lin Xiaoxiao found a few large vats when she was cleaning up the utility room, and judging from the shape, these vats were used to pickle pickles. It was also because of seeing these jars that Lin Xiaoxiao thought of learning the practice of "bathing" kimchi.

Miso saw these kimchi jars and immediately had an idea.

It said to Fang Yu that during this time, Fang Yu had almost learned several methods of Sichuan-style noodles, but the difference was that the techniques were not mellow enough, the understanding was not thorough enough, and there was no way to improve and innovate on his own.

This is not something that can be achieved in a while, except for the basic skills of daily contact, Fang Yu can try to learn some new dishes.

Fang Yu's eyes lit up with joy when he heard that there was something new to learn, although making noodles was also quite interesting, but after doing it for so long, he also wanted to change something else to play with.

However, Miso suggested that if you want to make a new dish, you must first learn kimchi.

When Fang Yu heard this, he immediately pretended to be clever and said, "Wei Zhen, you are going to teach me how to make cabbage." I love spicy fried rice cakes, and I also love bibimbap... La-la-la... Yes! ”

Before Fang Yu's ridiculous song was hummed, he was given righteous electrotherapy by the weizhen.

Fang Yu asked depressedly: "What the hell are you doing, you are sick, it's okay to play with me." ”

"Do you have medicine? If you have, eat it yourself, and don't give up the treatment. ”

Fang Yu had no choice but to say helplessly about this elusive chopsticks spirit: "What do you want, my Uncle Weizhen, why did you change your face when you said it well." ”

"You are because you said the wrong thing, as a native of Sichuanxia, how can you think of Goryeo as soon as you say kimchi, you really forget your sect."

"Uh...... Well, I admit this pot. But you can't tell me what you're going to teach me. ”

Wei Zhen was not in a hurry at all, and said slowly: "During this period of time, you have memorized several basic food codexes. Now I'm going to test you, how many flavors of Sichuan cuisine are there? ”

"Do you mean the basic flavor or the main flavor? If it is the basic flavor type, it is numb, spicy, fresh, salty, sour, and bitter, of which spicy is tactile, and umami is actually five flavors.

If it is the main flavor type, then there are many, Sichuan cuisine is known as 'one dish, one taste, one hundred dishes, one hundred grids', and the common ones are spicy, pickled pepper, tangerine peel, fish fragrance, lychee, sweet and sour, etc., which can be divided into at least 24 flavors. ”

Wei Zhen smiled: "The back of the book is good, now you can guess what dishes I want to teach you." ”

"Hey, you're too winding, just say no. Kimchi as the main seasoning ...... Oh, I see, do you want to teach me the pickled pepper series or the fish flavor series? ”

Wei Zhen "gritted his teeth" and said, "I recently used the 'Way of Taste' to check the Sichuan and Shu cuisines in this world, and found that the flavor here is much less than the Sichuan cuisine in the dream world." Known as the six famous dishes of Sichuan cuisine, there is no 'fish-flavored shredded pork'. As the person in charge of the 'Way of Taste', I can't bear it even if my uncle and aunt put up with it. ”

"Oh, that's the fish-flavored series," Fang Yu automatically filtered the performance of the chopsticks, "'Fish-flavored shredded pork', well, it sounds very emotional, I really want to taste it, just thinking about it makes my saliva flow down." Let's go buy chili peppers. ”

"Don't worry, since you want to make kimchi, don't just soak one, in addition to chili peppers, remember to buy ginger, garlic, cowpeas, ferns, radish, cabbage, cucumbers, lettuce, so big jars to make the best use of things. Oh, and remember to buy a few palm-length crucian carp to go back. ”

"A carp the size of a palm? It's too small, and there's not much meat when it's braised in the red. ”

"Whoever said it was braised for it, it was for kimchi."

"Make kimchi with crucian carp! Can you eat it? I've never heard of this kind of kimchi, it's disgusting, you have a proper dark dish. ”

Wei Zhen laughed at Fang Yu disdainfully: "If you don't understand, don't talk nonsense, where does the 'fish fragrance' come from without adding fish." ”

Fang Yu also pretended to retort disdainfully: "In the past, I was deceived when I read less, but now you still want to tease me?" I remember that the food dictionary I memorized clearly stated that the fish flavor is made with garlic, pickled peppers, chives, ginger slices with soy sauce, vinegar, sugar, cooking wine and other condiments. It's called 'fish flavor' because this ingredient used to be used to make fish, but it doesn't really have a fish flavor. ”

"Hehe, it's going to teach me a lesson, I'm growing, go on, why don't you say it."

When Fang Yu heard this, it was wrong.

Well, General Zilong said it well, Fang is a true hero who advances and retreats freely.

Fang Yu immediately changed to a smile: "This is also the teaching of the Great Immortal, the Great Immortal is mighty, and the small one respectfully asks the Great Immortal for guidance." ”

Wei Zhen sent a "I am very relieved to see you lost" in Fang Yu's mind:

"You're right, that's exactly what the average chef does when he prepares fish-flavored dishes. But if that's all you have, then how can you live up to the super high style of 'Taste of the Way'.

You should know that the earliest origin of the fish flavor in legend is because the hostess used leftover roasted fish juice to cook. But it is impossible for a normal chef to cook a fish every time he cooks the flavor of the fish, so he had to use the condiment of the roasted fish, but fortunately, the taste is really good.

However, people came up with the solution, and later a smart person came up with a trick to make the condiment itself have a fishy fragrance.

This trick is called pickled fish and sea pepper, and it is the supreme method of authentic fish fragrance. I'll pass on this method to you today, Xiao Yuzi, don't thank you quickly. ”

"Well, I'll thank you for it." Fang Yu saw that Wei Zhen was in a good mood, so he accompanied him to make trouble.

"Xiao Yuzi is good, listen to me slowly." Wei Zhen changed his tone and started the class: "This pickled fish and sea pepper must be made of live crucian carp from the rice flower field, it can't be big, and the palm is just right."

Of course, this live crucian carp can not be directly used to make kimchi, it must be put into clean water for two or three days, so that the crucian carp can spit out all the dirt in the stomach.

After spitting out the viscera, take out the fish, and then put it in clean rice washing water to feed it for a day or two, and after the gills and internal organs of the crucian carp are spit out and take in the new ones, they will have a healthy body shape and a delicious physique.

Finally, these live crucian carp after "spitting water" should not be scaled, but directly put into a pickle jar soaked with red peppers, cover them tightly, and let the fish play with the peppers by themselves. Marinate it for at least sixty days, and when the hour comes, open the lid of the altar.

Hehe, at that time, there was a special fish flavor, and the bright red soaked sea pepper was done.

This pickled sea pepper is not only fatter, but also penetrates the umami of crucian carp, and it is already sweet and sour when eaten directly, making it difficult for people to eat themselves.

If it is used to make fish-flavored shredded pork, oops, that 'fish-flavored' taste, who really knows who eats it. ”

Fang Yu listened to the description of Wei Zhen's painting, only to feel that his cheeks were sour for a while, and saliva poured out without money, "Don't say it, I was told that I was hungry." Hurry up, buy chili peppers, buy crucian carp. ”