The next day, after Fang Yuchen finished practicing, he still brought a little hen back to stew soup. Lin Xiaoxiao's illness requires long-term recuperation, and there is no other good way for a while.

After breakfast, Fang Yu began to make kimchi.

To make kimchi, you must first choose a good jar, and the most suitable kimchi jar is made of clay as raw material and glazed on both sides. The glass jar looks beautiful, but it is not as delicious as the clay jar.

The special kimchi jar has a covered bowl on top and a sink on the string. The jars found in the utility room were specially made, and each could hold dozens of catties of kimchi.

Fang Yu once lit a few pieces of paper with a fire and put them in the jar, covered the altar lid and added water to the altar strings, and after a while, a large amount of water was sucked into the jar. This phenomenon shows that the jar is particularly well sealed, and the glaze is also very beautiful, all of them are top good altars.

Fang Yu had already washed and dried the jar a few days in advance, and the main work today was to put the ingredients into the tank.

Fang Yu divided the vegetables into piles, cucumbers, cabbage, radish, garlic, and scallion can be put together to make a sweet and sour taste, lotus white, lettuce and green vegetables are salty and fresh separately, and green beans should be soaked separately with white alkali.

You can't be in a hurry when you soak fish and sea peppers, and those crucian carp have to spit out dirty for half a day before they can be raised in rice water. Do the math, except for leaving one ready to try to make fruit pickles later, a few large jars just come in handy.

After dividing the vegetables, you have to prepare spice packets, antelope grass and pepper to remove the smell and remove the smell, pai weed, Sannai and star anise to increase the fragrance, pepper and white fungus to enhance the flavor, and the same spices are put into the gauze bag in proportion.

Fang Yu made more than a dozen spice packets in one go, because the jar is relatively large, the four corners must be placed, and they have to be changed every three or five days, otherwise the taste will be uneven.

Preparing the spice packet, Fang Yu suddenly thought of one thing, he didn't have the old salt water on hand.

Compared with Korean kimchi, the biggest advantage of Sichuan Shu kimchi is its compound flavor type, a jar of old salt water, absorbing the essence of every spice and material, the accumulation of time, the richness of the years, all in it.

Some people say that as long as there is old salt water, you can throw any dish into the kimchi jar, and all that comes out are Sichuan-style kimchi, which is sour, fresh, crisp and sweet, and fragrant for a long time.

Fang Yu was a little worried, of course it was okay to make brine from scratch, but in the short term, the taste was the level of "bath" kimchi. Although the "bath" kimchi is also loved by many people, it is not mellow and authentic in the mouth of connoisseurs.

Seeing that Fang Yu was worried about the old salt water, Lin Xiaoxiao smiled and pointed out a clear way. Although Liu Zhenqiang opened a teahouse opposite, he had the best kimchi on the whole street. The "bath" kimchi that Lin Xiaoxiao made before was so delicious, it was soaked in salt water given by Lao Liu.

The problem of the old salt water was solved, and the rest of the work was smooth.

Fang Yu put the piles of vegetables in several small bamboo baskets, the bamboo baskets were tied with thin threads, and the other end of the thin thread was tied with green corn stalks. When the jar is filled with salt water, the green corn stalks float on the water.

This is the idea of the flavor chopstick, as long as you make a good mark, you can carry any kimchi you want to eat in the future, and you don't need to work hard in the big jar to fish.

Moreover, fresh green corn stalks have a very fragrant taste, and when placed in a kimchi jar, it can also add a bit of umami to the kimchi.

Before building the jar, the chopsticker also asked Fang Yu to add a few sections of washed and dried red sugarcane to the jar, which is said to not only prevent mildew, but also make the kimchi better in color and crispier and sweeter.

In the next few days, Fang Yu continued to run the business of opening the store, while carefully taking care of the large jars of kimchi. Change the altar from time to time along the water and keep it clean.

A few days later, Lin Xiaoxiao's design plan was also completed, with a total of three versions, all of which are Chinese style, one version is antique from the Han and Tang Dynasties, one version is the Republic of China style, and the other version is a fast food restaurant layout combined with the Sichuan and Shu ethnic style.

Fang Yu and Lin Xiaoxiao discussed repeatedly, and also asked Liu Zhenqiang and Wang Jinrong to consult together, and finally chose the layout of the fast-food restaurant with a national style, because this style is more in line with the current positioning of the small store and is more down-to-earth.

Although the other two designs were not used, Fang Yu still carefully put away the drawings. While cleaning up Fang Yu, he also said to Lin Xiaoxiao, this is your painstaking work, you can't give up casually, and if you have money to open two more branches in the future, you will decorate according to this design. Lin Xiaoxiao was happy for a while.

With the drawings, the decoration team introduced by Wang Jinrong came the next day, led by a contractor surnamed Xu. There are not many people in the renovation team, and there are only six people in the five types of work of demolition, water and electricity, masonry, carpentry, and painting, and most of them are from nearby counties.

Only two middle-aged men had just come from Guixi Province. One of them, surnamed Qin, is a muddy water worker, and his youngest son is studying at the famous University of Political Science and Law in Sichuan Gorge Province, so he also came here to work so that he can visit his children nearby. It is estimated that because of frequent inhalation of dust, Lao Qin coughed very badly.

Fang Yu's temperament is relatively straightforward, and he is also generous, and he has lunch, snacks, and mung bean soup every day. Several decorators saw that the boss was so good, and they did the work in their hands very carefully, and they did not rush the schedule casually. Especially Lao Qin, he is very good at mud and water kung fu, and he does it quickly and well.

Once Liu Zhenqiang came to Xiaolou to find Fang Yu, saw the work done by Lao Qin, praised him again and again, and specially left his phone number, and asked Lao Qin to do it when renovating the teahouse.

On the morning of this day, Fang Yu received a notice that the pre-application for the business license had been approved, and the name of the restaurant operated needed to be confirmed.

Fang Yu remembered that he hadn't thought of the name of the shop.

Fang Yu scratched his scalp and meditated: "Is it true that the names are 'Noodle Ba' and 'Unified 100', which seems to have a feeling that braised beef is old jar sauerkraut."

I really couldn't think of it, so Fang Yu decided to discuss with Lin Xiaoxiao, a talented student in the design department, what is the best name?

Because the first floor was still being renovated and noisy, Fang Yu pulled Lin Xiaoxiao to hide in the room on the second floor to chat.

"Xiaoxiao, I'm about to apply for a business license, what's the best name for this shop?" Director Wang used to propose that it be called 'all-encompassing', but now I only have a few kinds of pasta, and I think it's crazy to call this name, and it's easy to be struck by lightning. Fang Yu made a scared expression, which made the shy Lin Xiaoxiao laugh out loud.

"Xiaoxiao, you look good when you smile, smile more in the future. Usually you always frown, and the neighbors in the neighborhood think that I am always bullying you. Fang Yu couldn't help but start teasing Lin Xiaoxiao again.

"I'm sorry, Brother Fang..."

"Don't don't, why are you polite to me again. I know you want to help me, but you've done a lot for me. Your design is particularly in line with my heart, I have been thinking, when the lobby is renovated, the guests will definitely like it, in case you don't want to go, we can't expand a piece of accommodation business. Fang Yu said with great interest.

Lin Xiaoxiao was shy and happy when she heard Fang Yu praise her so much, and two red clouds appeared on her pink little face.

Looking at Lin Xiaoxiao's shy expression and the slender jade neck like a swan, Fang Yu felt a little dry and hurriedly lowered his head not to look.

It didn't matter if he lowered his head, the white and delicate calf exposed by the table made Fang Yu feel hot somewhere on his body. Can't think about it, if you think about it again, something will happen, Fang Yu hurriedly launched a diversion of attention to Dafa.

Fortunately, Wei Zhen has been hiding in the kitchen on the first floor and napping recently, and he is not very willing to follow Fang Yu, otherwise he will be ridiculed by it again. Although I don't know why it needs to take a nap with a chopstick essence, but without the company of the chopstick, Fang Yu is sometimes a little unaccustomed, but sometimes it feels very good, such as now.

"Xiaoxiao, what is the name of our shop?"

Lin Xiaoxiao's delicate eyelashes trembled slightly after hearing Fang Yu say the word "we", and a name blurted out: "'One side of the edge', let's call it 'one side of the edge', Brother Fang." ”

Fang Yu was stunned for a moment, and immediately remembered the first time he saw Lin Xiaoxiao, and there seemed to be something sweet and sour in his heart.

In order to hide his mood, Fang Yu hurriedly pretended to pat his thigh: "Okay, good name, really a good name." Xiaoxiao, you're so smart. ”

The name of the noodle restaurant was decided, and Fang Yu decided to strike while the iron was hot and immediately finalized the application for a business license.

Unexpectedly, as soon as he went out, he bumped into Liu Zhenqiang and was pulled by him.

"Hurry up, someone wants to see you."