Her Cultivation Diary-Chapter 1840 - 1669: The Masters’ Calculations (Part 2)
Walking along the way, everything seemed to inspire a couple of dishes in my mind.
The place hadn’t arrived yet, but the people were already getting cheerful.
It wasn’t until the tricycle stopped at the factory entrance that Lun Chuan simply explained:
"Master Jiang is cooking here now, usually picking vegetables mostly in this field up front. But since they’re planted in scattered spots, feel free to go around the mountain and pick what you fancy."
"My friends aren’t picky eaters; any specific dietary restrictions can be communicated once you arrive."
"The mountain roads are long. If you’re able to ride a tricycle, one will be left for you. If not, I’ll get an electric bike instead."
"Okay, okay, okay..."
Master Chai was already responding perfunctorily.
At this moment, looking at the garden full of vegetables, he couldn’t wait to shout at Xiaozhou, "Come on, let’s go inside and check it out!"
Xiaozhou hurriedly caught up, just as Lun Chuan handed over a basket, which he quickly accepted and rushed ahead.
He paused when passing by the cucumber patch, hesitating for a moment before reaching out to twist off a cucumber and darting inside.
Lun Chuan: ...
Since it’s agreed upon, the chef can naturally eat freely, there’s really no need for this sneaky feeling.
...
There are many vegetable choices in the mountains, but today is firstly to test culinary skills, and secondly to consider the host’s taste preferences.
Master Chai didn’t flaunt any elaborate dishes, instead choosing four simple dishes with one soup.
Tomato scrambled eggs, bitter gourd with meat, cowpea minced meat, green pepper twice-cooked pork.
Seeing locals love Japanese parsley, he temporarily decided on a Japanese parsley tofu soup.
The vegetables were picked from Song Tan’s garden, and the tofu was specially bought from Aunt Zhang Hong’s tofu shop.
As for meat, Lun Chuan promised it could be taken from Lao Song’s family.
If it weren’t for the rush to make a big dish, Master Chai would have wished to bring back a whole pig.
Xiaozhou, having followed Master Chai for many years, instantly understood his intentions with these dishes—
Simple is simple, but it’s genuinely testing the culinary skills.
Chefs like them have mastered cooking to the point where it’s impossible for dishes to taste bad, it’s about whether it aligns with the host’s taste.
For example: Should sugar be added generously to tomato scrambled eggs or not? Should Japanese parsley tofu soup be thickened or not? Do cowpea minced meat prefer seasoning powder or fermented bean paste, or simply stir-fried? What’s the preferred heat for the peppers in green pepper twice-cooked pork...
Boss Lu mentioned his friends’ tastes lean towards Northern styles, kids don’t often eat sweet dishes, and elders prefer milder flavors...
Yet each person defines their taste differently.
In some places, mild refers to avoiding seasonings or powders, but chili, onion, ginger, and garlic are never missed.
Some people’s mild preference is just using oil and salt, even in small amounts.
Some claim not to enjoy sweet flavors, yet they can’t resist cola chicken wings and sweet and sour pork...
It’s tough pleasing everyone’s palate, but being a competent chef means adjusting flavors to suit everyone, striving for a crowd favorite with each meal.
Though it’s just a simple chef role in the village for half a month, Master Chai is committed and aims to leave a lasting impression.
— Hoping for the chance to return next time!
Of course, as the disciple Xiaozhou soaked and washed vegetables, he mused aloud:
"Master, you’ve considered so much, but with such great ingredients, even just blanching them in boiling water, people could taste the freshness, right? How do you even cater to various taste preferences?"
Master Chai paused in his action of heating up the pan.
Shortly after, he scoffed:
"What do you know? Even dragon liver and phoenix marrow have critics, this is all about fundamental skills!"
Back when Changleju first opened, if any table left a lot of leftover food, the boss would seek feedback and let the kitchen staff taste them!
Basic skills are fundamental!
Xiaozhou, being an obedient student, didn’t argue back. Just opened a jar, picked out a fermented bean, and tasted it before sampling the flavor...
It tasted just like those sent to the shop!
"I’ve heard these fermented beans aren’t the best yet, Master, do you think I can buy a jar myself when Boss Song makes them with fresh soybeans this year?"
Aside from that, after work, mixing it into some noodles or simmering sauce for the kids’ meals would make him such a great dad!
His wife’s takeout vouchers would be hard for her to spend!
Master Cai also came over to taste one, then commented with frustration:
"You want to buy; I want to buy too."
"Try the tofu sold in this village."
