Emperor Jiajing gave himself three days of leave left, the shop things have to be stepped up, after staring at the decoration for half a day in the morning, Zhu Pingan left Liu Mu a design, and said some notes in the decoration, then let Liu Mu stay here to stare at the decoration.
Liu Mu is the most careful and secure among Liu Dazhou, leaving Liu Mu to keep an eye on the renovation, Zhu Ping’an couldn’t be more relieved.
In order to open the shop, apart from renovation, there is also a need to recruit people, mainly chefs and waiters.
For the chef, Liu Mu and Liu Dazhou unanimously recommended Liu Laobo, the old man from Yunmeng Village, who escaped death only because he went out to fetch water when Zhao Dajing’s soldiers killed Liang and risked his life.
Liu Lao Bo is a famous master of their village spoon, burned half a lifetime of dishes, cooking skills in the neighbourhood between the townspeople by word of mouth, all who have tasted the dishes Liu Lao Bo burned, all thumbs up, that is, the master of the town restaurant’s masters of the spoon Liu Lao Bo’s craftsmanship are full of praise. Nearby ten miles eight villages to do red and white wedding banquet, all to invite to Liu Lao Bo spoon as a pride, as long as there is Liu Lao Bo spoon, this is a banquet is to have a row of face.
Liu Dazhou, Liu Dahammer, the four of them with the head of the folks back to Yunmeng village burial, return from Yunmeng village, with reference to Liu Lao Bo opinion, with Liu Lao Bo returned to the capital.
The other five hunters who were initially locked up in the prison, hutted at the foot of the grave mound of the folks in Yunmeng Village, agreed to observe mourning for the folks for a year, and then come back to join with Liu Dazhou and their reunion to report the grace Zhu Pingan.
Liu Dazhou them in order to return to the capital faster, all the way to the horse whip, they are young and strong all right, but Liu Lao Bo this old arm and leg will not work, all the way upside down fast fall apart, yesterday back to Linhuai Marquis House on the rest.
Zhu Pingan went back yesterday to see the old man Liu, Liu old man more than 50 years old, the body is very good, but the spirit is too tired.
Completely the vestigial feeling of horse sickness, rushing to do what in such a hurry ……
Zhu Pingan was both touched and speechless by Liu Dazhou’s fast horse riding all the way.
Old Uncle Liu couldn’t sit still and was going to follow over early this morning to help, but Zhu Pingan insisted that Old Uncle Liu rest in the mansion for one more day.
So, if Liu Lao Bo is the cook, plus Liu Dajun volunteered to be Liu Lao Bo’s helper, the cook should be fine. Liu Dazhun in Yunmeng Village often to Liu Lao Bo helped cook, is Liu Lao Bo’s half of the titular apprentice, wash vegetables cut vegetables simple fried vegetables are still get Liu Lao Bo affirmation.
Of course, if the business is busy, then give Liu Laobo, Liu Dajun they find a few helpers.
The next step is to customise the equipment.
This piece of Zhu Pingan handed over to Liu Dazhun, Liu Daxue, for the pots and pans and plates and chopping boards and so on, Liu Dazhun is more than familiar with it, when he used to give Liu Lao Bo as a chef, he often went to the town to help host banquets for the family to buy these things, bargaining ah and so on, Liu Dazhun is an old hand.
Therefore, Zhu Pingan gave Liu Dazhun 15 taels of silver, let him take Liu Dazhou to buy these equipment, and by the way, then pick up the seasonings used for cooking, especially stressing that they buy more peppers imported from the South Seas.
Pepper is also known as chilli, chilli is when it began to be introduced to China, there is no specific record.
However, the earliest accepted record of chilli is the Ming dynasty Gao Lian compiled “Zunsheng eight paper” (1591), this book records: “pepper bushes, white flowers, the fruit is like a bald pen head, taste spicy colour red, very impressive”.
According to this book, it is commonly believed that chilli peppers were introduced to China at the end of the Ming Dynasty.
At the beginning of the time Zhu Pingan also think so, however, the fact is not so, now is Jiajing thirty years (AD 1551), in the capital city of the Ming Dynasty has appeared on the market chili pepper, has been one of the seasonings of the Ming Dynasty, of course, on the chili pepper all right to the extent of the excavation is far less than the modern era.
Even as a child, when Zhu Pingan first met Li Shu, who was still a little loli, in a town near the south, there was already chilli pepper mixed with vinegar to make sauce in the baozi shops.
Well, when he has time, he needs to write something like Gao Lian, such as Ping An Xiao Ji or a poem or something, leaving a written record that proves that chilli peppers were consumed much earlier than the end of the Ming Dynasty.
Well, that’s something to talk about later when I have time.
For now, it’s time to go shopping for ingredients.
Vegetables and meat in this era are all natural and harmless, they are all grown with earth fertiliser, the quality can definitely be guaranteed, it’s still very reassuring, Zhu Pingan took Liu Dahammer and Liu Dagang to the nearby vegetable market. The plan is to compare and contrast the price and quality, understand the market, and if possible, set up a long-term supply agreement with the stall owners, so that they can deliver directly to the shop at that time.
After walking for about twenty minutes, I arrived at the nearest market.
The vegetable market is called “vegetable market”, which is somewhat similar to the modern vegetable market, but the management is a bit more strict, there are two petty officials sitting at the entrance of the vegetable market to drink tea, and there are two whips placed on the table to maintain the order of the vegetable market.
Inside the vegetable marketplace, there are many sellers and buyers of vegetables, many very lively, but mixed but not chaotic.
Zhu Pingan led Liu Dahammer and Liu Dagang into the vegetable marketplace, which was divided into two areas, one area for vegetables and one area for aquatic meats.
Zhu Pingan first went to buy vegetables area, inside the radish, lettuce, cabbage, green onions, garlic, spinach, bok choy, woolly taro and other common vegetables or expensive vegetables have everything, asked about the price, the price between the vendors are not very different, if a large number of purchases, the price per catty can be further reduced by one or two Wen, basically all can be delivered to the door.
Of course, it seems that the difference between the vendors is not big, but when purchased in large quantities, the difference is still quite a lot.
In addition, each vendor’s vegetables may seem similar, but there are still not small differences, freshness, quality differences, origin, etc..
There’s a lot more to it than that.
A dish from different restaurants, which one is good that one is not good, in addition to the practice of craftsmanship, the key is the ingredients.
Zhu Pingan compared half a day, can not help but head big, still can not distinguish between good and bad ingredients. He decided that he would bring Liu Lao Bo and Liu Dajun over next time to decide on this kind of thing, as Liu Lao Bo and Liu Dajun are more professional.
Turned to the aquatic meat area.
In fact, Zhu Pingan came to the vegetable market is to run aquatic meat, exactly pork, and then exactly some is pig heart, pig liver, pig belly, pig kidney, pig intestines and so on under the water.
It seems that one often spits out the pig underwater bridge of certain modern travelling novels ……It seems that one should apologise to them.
Ancient people prefer to eat beef and mutton, pork to eat less, especially before the Song Dynasty is more so, although the Ming Dynasty began to popular eat pork, but still some can not get on the table, pigs more meat cheap, far less than the modern.
Pork are civilians, the poor only eat, not to mention pig jowl, pig heart and liver is better, as for the pig intestines and so on, basically no one asked for, the price is cheap to the extent of the degree of white, no one to buy, butchers are generally thrown out of the matter directly.
In fact, the main thing is that the ancients will not deal with pig offal.
In modern times, these are good things, the famous brine, brine meat are mouth-watering food.
As a grassroots foodie, shy and greedy time, Zhu Pingan is to buy a halibut, their own pat a plate of cucumber, with a cup of hot tea and ate like a cup of hot tea, dish dry bowl net sweating, a solution to the gluttony, a good time.
As a foodie’s most basic cultivation, Zhu Pingan for the treatment of pork offal, as well as the practice of brined meat is still well versed.
