Emperor Jiajing gave himself three days left on the holiday, and the things in the store had to be stepped up, and after staring at the decoration for a long time in the morning, Zhu Ping'an left a design drawing for Liu Mu, and said some precautions in the decoration, so he asked Liu Mu to stay here and stare at the decoration.

Liu Mu is the most careful and secure among Liu Dadao, leaving Liu Mu staring at the decoration, Zhu Ping'an couldn't be more relieved.

For a store to open, in addition to decoration, it also needs to recruit people, mainly chefs and waiters.

As for the chef, Liu Mu and Liu Dadao unanimously recommended Uncle Liu, who was Uncle Liu from Yunmeng Village.

Uncle Liu is a well-known chef in their village, he has been cooking for half a lifetime, and his cooking skills are passed on by word of mouth among the neighbors. The nearby ten miles and eight villages hold red and white ceremonial banquets, and they are all proud to invite Uncle Liu to take charge of the spoon, as long as there is Uncle Liu in charge, this banquet is a row of noodles.

Liu Dadao, Liu Dazhui and the four of them took the heads of their fathers and villagers back to Yunmeng Village for burial, and when they returned from Yunmeng Village, they took Uncle Liu back to the capital with them after referring to Uncle Liu's opinions.

The other five hunters who were locked up in the prison at the beginning settled at the foot of the grave of the old villagers in Yunmeng Village, and agreed to keep filial piety for their parents and villagers for a year, and then come to Liu Dadao and them to repay Zhu Ping'an.

Liu Dadao and they in order to return to the capital as soon as possible, they were young and strong, and it was okay, but Uncle Liu's old arms and legs were not good, and they were about to fall apart along the way, and they rested when they returned to Linhuai Hou's Mansion yesterday.

Zhu Ping'an went back to see Uncle Liu yesterday, Uncle Liu is in his fifties and is in good health, but he is too mentally exhausted.

It's completely a sense of motion sickness, what are you doing in such a hurry......

Zhu Ping'an was both moved and speechless when he was quick to Liu Dadao.

Uncle Liu couldn't sit still, and he had to come over early this morning to help, but Zhu Ping'an insisted that Uncle Liu rest in the house for one more day.

Therefore, the chef's words are Uncle Liu, and Liu Dagun volunteered to help Uncle Liu cook, so the chef should be no problem. When Liu Dagun was in Yunmeng Village, he often helped Uncle Liu cook, and he was half of Uncle Liu's nominal apprentice, and he was still affirmed by Uncle Liu for washing vegetables and cutting vegetables and stir-frying.

Of course, if the business is busy, I will find a few more cooks for Uncle Liu and Liu Dagun.

The next step is to customize the equipment.

This piece of Zhu Ping'an was handed over to Liu Dagun, Liu Daaxe, for pots and pans and plates, plates and cutting boards, etc., Liu Dagun is very familiar, when he used to be a cook for Uncle Liu, he often went to the town's house to help with the banquet to buy these guys, bargaining or something, Liu Dagun is a veteran.

Therefore, Zhu Ping'an gave Liu Dagun 15 taels of silver, and asked him to take Liu Daaxe to buy these equipment, and by the way, he purchased seasonings for cooking, especially emphasizing that they buy more peppers imported from Nanyang.

There is no specific record of when chili pepper was first introduced to China.

However, it is recognized that the earliest record of chili peppers is the Ming Dynasty Gao Lian's "Zunsheng Eight Notes" (1591), which recorded: "Peppers are clustered, white flowers, the fruit is like a bald pen, the taste is spicy and red, and it is very considerable."

According to the book, it is generally believed that chili peppers were introduced to China in the last years of the Ming Dynasty.

At the beginning, Zhu Ping'an also thought so, but the fact is not so, now it is the thirtieth year of Jiajing (AD 1551), there have been chili peppers in the city of Daming Beijing, which is already a kind of Daming seasoning, of course, the degree of excavation of chili peppers is far less than modern.

Even when he was a child, when Zhu Ping'an first met Li Shu, who was still a little loli, in the town near the south, there were already chili noodles mixed with vinegar in the steamed bun shop to make sauce.

Well, when you have time, it is necessary to write some articles like Gao Lian, such as "Peace Notes" or poems, and leave a written record to prove that the edible age of chili peppers is much earlier than the end of the Ming Dynasty.

Well, I'll talk about that later.

Now it's time to shop for ingredients.

The vegetables and meat of this era are all natural and pollution-free, they are all vegetables grown from soil fertilizer, the quality can be absolutely guaranteed, and it is still very reassuring, Zhu Ping'an took Liu Dazhui and Liu Dagang to the nearby vegetable market. Plan to compare prices and quality, understand the market, and if you can, make a long-term supply agreement with the stall owner, so that they can deliver directly to the store at that time.

After walking for about 20 minutes, you will arrive at the nearest vegetable market.

The vegetable market is called "vegetable market", which is somewhat similar to the modern vegetable market, but the management is stricter, there are two small officials sitting at the door of the vegetable market to drink tea, and two whips are placed on the table to maintain the order of the vegetable market.

There are many people who sell vegetables and buy vegetables in the vegetable market, but they are not chaotic.

Zhu Ping'an led Liu Dazhui and Liu Dagang into the vegetable market, which was divided into two areas, one area for selling vegetables and the other for aquatic meat.

Zhu Ping'an and they first went to the vegetable shopping area, which contained radishes, lettuce, cabbage, green onions, garlic, spinach, greens, taro and other ordinary vegetables or precious vegetables.

Of course, it seems that there is not much difference between the various vendors, but when it comes to purchasing in large quantities, the gap is quite large.

In addition, the vegetables of each vendor seem to be similar, but there are still different differences, freshness or not, quality differences, origins, and so on.

There's a lot of doorway in this.

For a dish in different restaurants, which one is delicious and which one is not delicious, in addition to the craftsmanship, the key is the ingredients.

Zhu Ping'an compared for a long time, and couldn't help but be big, and he still couldn't tell the quality of the ingredients. decided to bring Uncle Liu and Liu Dagun over next time and settle down, this kind of thing Uncle Liu and Liu Dagun are more professional.

Moved to the aquatic meat area.

In fact, Zhu Ping'an came to the vegetable market for aquatic meat, pork to be exact, and more accurately pig heart, pork liver, pork belly, pig kidney, pig intestine and the like.

It seems that he often complains about some pig sewer bridges that are crossed in modern times...... It seems that they should apologize.

Ancient people preferred to eat beef and mutton, pork to eat less, especially before the Song Dynasty, although the Ming Dynasty began to eat pork, but still some can not be on the table, pigs are more meat cheap, far less than modern.

Pork is eaten by civilians and poor people, not to mention that pigs go into the water, pig hearts and liver are better, as for pig intestines and the like, no one cares about them, the price is so cheap that they are given away for nothing, no one buys them, and the butchers generally lose their things directly.

In fact, the main thing is that the ancients did not know how to deal with pigs.

In modern times, these are all good things, and the famous braised pork and braised pork are mouth-watering delicacies.

As a grassroots foodie, when he was shy and greedy, Zhu Ping'an always bought a stew, took a plate of cucumbers by himself, and ate a bowl of hot tea like a cloud of dry sweat, and was so comfortable.

As a foodie's most basic cultivation, Zhu Ping'an still knows the treatment of pig sewerage and the practice of braised meat.