In Space Field No. 4, Li Youran was squatting on the ground, observing the matsutake that he collected from Lingfeng Mountain last time. The matsutake was in good condition, and the gray-white cap had grown to about ten centimeters in diameter and reached a height of
Nearly twenty centimeters tall and looks very strong.
What’s even more surprising is that dots of white young mushrooms began to appear around the big matsutake. Because this matsutake was grown alone and not placed together with other edible fungi, it can be confirmed that these small white spots are its young mushrooms.
.
I didn't expect that the prototype of a matsutake family would be born so quickly. The ability of No. 4 to stimulate the growth of mushrooms is really strong. If you continue to let it grow and multiply, it is expected that it will not take long before this edible fungus will be included in the menu system of private restaurants.
The powerful addition of the King.
Based on past experience, the quality of the edible fungi grown in Site 4 exceeds that of similar wild fungi in the real world, and it is estimated that matsutake mushrooms will be no exception.
In addition, matsutake is something that needs to be eaten fresh. It itself is very easy to deteriorate. Those mountain people used flashlights to go up the mountain to pick matsutake in the middle of the night. After picking, they immediately used ice packs to cool down the mushrooms. They only have three days of preservation time. Beyond this period, the quality will deteriorate drastically.
Decline until they become rotten. Of course, it is not known how long the matsutake mushrooms produced in space can stay fresh.
The biggest inherent advantage here is that it can be used at any time. It can be sent to the kitchen for processing in just ten minutes. The freshness will be unparalleled. Under the careful preparation of the two chefs Liu and Chen, it has become
It is not difficult to find new signature dishes in private restaurants.
However, the initial output will definitely be very low, so it can only be used for VIP banquets first.
Ang Ang also squatted next to Li Youran and sniffed the edge of the matsutake mushroom cap with his nose, but he moved very carefully.
"Ang Ang, these little white dots are the sons of the big matsutake, don't touch them." Li Youran pointed at the young mushrooms and said to Ang Ang.
Ang Ang snorted twice to show that he understood.
Li Youran straightened up, stretched his waist, and then walked around in this mushroom world.
Mushrooms reproduce by spores, and there is no strong wind in the space. However, breezes still appear from time to time. The wind can blow away the mature spores under the mushroom caps, making them scattered and distributed without being too dense.
From the initial sowing of edible mushroom bags to the present, various mushrooms have been reproduced for several generations, forming their own large families, layered on top of each other, in various shapes and forms.
The management of the mushroom field is also very hassle-free, except for letting Ang Ang sprinkle some water sometimes. There is almost no need to care about the rest, and it is not much different from the wild state. When needed, just pick up the big harvest.
Unknowingly, I walked out of the mushroom field and came to two caves on the hillside where wine was stored.
He stopped and looked at the closed entrance of the cave, thoughtfully.
Mr. Qu’s puree wine and Chef Liu’s rice wine have been stored for a while. Especially the former, which is almost two months old.
The puree wine was five years old when it was brought in. What changes have taken place now?
The growth rate of crops in space plots 1 to 3 is about ten times higher than in reality. The mushrooms in plot 4 also grow very fast, but since they have not been planted in reality, it is not easy to compare.
Therefore, the effect of wine cellaring is still a mystery at present. But this thing is hidden deep in the cave and is not as clear as crops.
Li Youran suddenly felt an urge to open the cave and take out the ceramic bottle to see what was going on.
He took a step forward, but quickly stepped back.
If you open it rashly now, if the cellar wine inside does not meet the requirements, all your previous efforts will be wasted and you will have to start over.
It would be safer to wait for a while. Thinking of this, Li Youran took a deep breath, suppressed his curiosity, and put away his thoughts.
Ang Ang leaned over, sniffed in front of the earth-sealed cave entrance, and called out twice, as if he smelled something.
At this moment, Li Youran thought of Ang Ang's drunk appearance last time, and suddenly felt that this guy seemed to have the potential to become an alcoholic. He had to remind him.
So, he stepped forward and patted his head, telling him not to touch the wine cellar.
After finishing these things, Li Youran immediately exited the space and returned to the bedroom.
Now that Matsutake's situation is clear, we can talk to Chef Liu about the VIP banquet.
Li Youran took out his cell phone, dialed Chef Liu and asked him to wait for him in the office.
Ten minutes later, the two sat on the sofa in the office and began to discuss related matters.
"Master Liu, have you tried the special nano water I brought you the day before yesterday?" Li Youran asked.
The day before yesterday, he brought a five-liter flat bucket filled with space stalactite water to Chef Liu and asked him to mix it with special water to test the effect, so that he could have an intuitive feeling.
"I've tried it, and it's really good. The fish soup tastes more mellow and delicious, and the vegetable soup is also good." Chef Liu spoke highly of it.
"That's good, but this kind of nano water is very expensive and can only be used in small amounts as a dispensing liquid." Li Youran nodded and said.
He then told Chef Liu about his recent idea of using more advanced and comprehensive ingredients, tea and water, including fresh matsutake mushrooms soon, to launch a VIP-level banquet, and wanted to hear his opinion.
Chef Liu did not express any surprise at this. He had been following Li Youran for a long time and had already developed considerable immunity to the constant emergence of high-end ingredients, so he was not surprised.
And this was one of the fundamental reasons that attracted him to work at Baozi Pu in the first place.
Chef Liu considered all aspects of the matter and felt that this idea was feasible. At present, customers in private restaurants can easily consume Class A banquets, and there is a trend of supply exceeding demand, so it is not a big deal to introduce higher-level banquets, and
Large private rooms for ten or twelve people are more convenient for customers to entertain guests, and personnel arrangements are more flexible.
The dishes may not be fixed and may be decided by the chef on a temporary basis based on the supply of ingredients. However, even so, it will not cause any worries to customers, because the private restaurant has been operating for a long time and has accumulated a good reputation and a die-hard consumer group.
Since the general direction is OK, the next step is to negotiate the price.
The current price of a Class A banquet is 15,000 yuan for eight people. Since the VIP banquet needs to be different from it, the price of course cannot be too close.
Chef Liu suggested calculating it at 2,500 yuan per person, so a seat for ten people would be 25,000 yuan, and a seat for 12 people would be 30,000 yuan.
Li Youran thought about it for a while and felt that the price was not bad. It was obviously different from the Class A banquet, but not too outrageous. Customers who could afford the Class A banquet should have no problem affording it.
Now that the two of them have reached an agreement, the plan for the VIP-level banquet has been finalized. Chef Liu will consider and arrange other details and processes by himself. Li Youran will only be responsible for providing the special ingredients and water.
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