Siheyuan (traditional courtyard house): Starting with the Korean War, returning home to take charge

The kitchen was filled with steam and fumes, the air sticky and clinging to the skin. He Yuzhu no longer just wiped the stove; he occasionally touched the ingredients—slicing ginger and chopping scallions. Manager Zhou's fifty-yuan bonus was like a small stepping stone, allowing him to barely move from a "sweeping apprentice" to "stoveside." This half-step difference, in the hierarchical kitchen, had already attracted the sidelong glances of many apprentices who had been there a year or two earlier.

He didn't care. His knife moved steadily, slicing the potatoes evenly, each strand distinct in the water. What he was thinking about was the remaining 2,500 points from the beginner's quest. Time waits for no one; earning money legally was simply too slow.

Around 3 PM, a waiter rushed in, whispered a few words in Manager Zhou's ear. Manager Zhou's expression immediately tensed. He waved for the waiter to leave, then paced back and forth twice with his hands behind his back, his brow furrowed.

"Old Zhang!" he called out to Chef Zhang, who was resting with his eyes closed.

Chef Zhang, in his fifties, was a pillar of Fengzeyuan Restaurant, possessing solid Shandong cuisine skills and a stubborn temperament. He opened his eyes, calmly asking, "What's wrong, Manager? Has the sky fallen?"

"It's more troublesome than the sky falling down!" Manager Zhou lowered his voice, but the kitchen was quiet, and everyone could hear him. "Section Chief Chen of the Military Control Commission's Logistics Department is taking the frontline heroes out to dinner tonight! He specifically requested 'Braised Sea Cucumber with Scallions,' saying that an old commander really likes it, having had the authentic version in Shandong years ago and has been craving it ever since!"

Master Zhang sat up straight, his face solemn. The Military Control Commission personnel were there to welcome meritorious officials; this meal was no small matter. "Are the sea cucumbers ready?"

"Normally, it was issued yesterday morning," Manager Zhou said, rubbing his hands together. "But I still don't feel at ease. Section Chief Chen is picky, and it's at this crucial time..."

Master Zhang stood up: "I'll go take a look."

The sea cucumbers were kept in a large ceramic basin in clear water. The dozen or so sea cucumbers were plump and looked soft and tender. Master Zhang picked one up, squeezed it, and sniffed it. He frowned slightly but didn't say anything.

"I think it's alright." The uncertainty in his tone was noticeable to the experienced craftsmen around him.

"Old Zhang, shall we try one first?" suggested Master Li, who was in charge of the cutting board.

Master Zhang nodded: "Let's have a special meal prepared separately."

The tasting took place in a small corner kitchen. Everyone watched with bated breath. The pan was heated with cold oil, and scallion segments were fried until golden brown and removed. The sea cucumber was cut, briefly fried, then cooked in sauce and simmered over low heat. Finally, the scallion segments were added, the sauce was thickened, and a drizzle of sesame oil was poured over it.

The steps were meticulous, and the cooking time was precise. It could be served as a dish, but after Chef Zhang tasted a piece, his face darkened.

Manager Zhou and Chef Li each took a bite.

Manager Zhou clicked his tongue: "The taste is the same... but it feels like something's missing? Not quite right?"

Chef Li was even more direct: "The scallion flavor didn't penetrate, and the sea cucumber tasted a bit raw; the cooking time was slightly off."

Chef Zhang put down his chopsticks, staring silently at the plate of sea cucumbers. The problem lay in that "slight difference." The sea cucumbers might not have been properly prepared, making them difficult to infuse with flavor during cooking; the fried scallions might have been fried at the wrong temperature, lacking aroma. Normally, customers wouldn't notice the difference, but tonight…

The atmosphere in the kitchen was tense. Several chefs discussed in hushed tones, trying minor adjustments, but nothing quite quite right. Time ticked by, and Manager Zhou's forehead was beaded with sweat. If this dish was ruined, offending the Military Control Commission would put Fengzeyuan in a difficult position.

He Yuzhu quietly tidied up the stove, his eyes observing everything. He didn't understand advanced techniques, but his basic knowledge of "ingredient identification" gave him a vague sense of the ingredients' condition. The sea cucumber looked ready, but it still felt... "tight."

On a whim, he brought up the system interface.

[Do you want to perform an in-depth composition and condition analysis on the target item "Processed Sea Cucumber"? Requires 5 points.]

Analysis also requires points? He Yuzhu's lips twitched slightly, and he selected "Yes". 5 points were deducted, leaving 9875 points.

My gaze fell upon the sea cucumber basin, and a few lines of small text appeared:

[Target: Sea cucumber (dried product being processed)]

[Current status: Moisture content approximately 75%, well-expanded appearance, surface soft tissue has softened.]

[Core issue: Due to slightly lower water temperature or insufficient soaking time, the inner fibrous tissue has not fully expanded, leading to increased resistance to penetration during subsequent cooking and a reduction in flavor absorption efficiency by approximately 18%.]

[Recommendation: Supplement with high-temperature steam treatment, using 100℃ steam for 3-4 minutes, which can effectively soften the inner tissue.]

Meanwhile, another analysis appeared next to the fryer:

[For frying scallions, the optimal oil temperature for flavor extraction is 70% heat (approximately 210℃). Current oil temperature: approximately 195℃. Aroma extraction efficiency is insufficient.]

The problem has been found. Its specifics are surprisingly clear. But He Yuzhu relies on the system.

But how could this get out? Should we tell Master Zhang directly, "Your sea cucumbers weren't fully rehydrated because the oil temperature was too low"? That would be a slap in the face to the veteran chef, and he could forget about staying there afterward.

He lowered his head, pretending to wipe the countertop of the second stove. The second stove was run by Chef Qian, younger than Chef Zhang, with solid skills, but he had always been overshadowed. At this moment, he too was frowning.

He Yuzhu brushed past him and, in a voice only the two of them could hear, muttered as if to himself, yet also with a hint of doubt: "Strange... this sea cucumber feels soft to the touch, but is the inside still a bit undercooked? It's like steamed cornbread, the outside is cooked, but when you break it open, the inside is still a bit sticky... Does it need a little more heat? And the oil too, when I put the scallions in the pot, the bubbles seemed... not very strong?"

Master Qian was already annoyed, and upon hearing this, he subconsciously glanced at the sea cucumber, then recalled the oil splattering from frying the scallions. He was an expert; some things were as clear as a thin sheet of paper. He Yuzhu's words were like a small needle, gently piercing through the barrier.

"What are you thinking about..." Master Qian wanted to scold him, but he stopped himself. He quickly walked to the basin of sea cucumbers, picked one up, and forcefully broke the thick middle section to feel its resilience. Then he went to the stove to look at the oil pot.

He turned around, approached the silent Master Zhang, and whispered, "Brother, I'm thinking... isn't this sea cucumber a little too soft? The tendons inside haven't completely collapsed. Maybe... we should steam it for a few more minutes? And perhaps the oil for frying the scallions should be heated a bit more."

Master Zhang suddenly looked up. These words revealed the key point he had vaguely sensed but couldn't quite grasp. Without saying much, he took action.

He boiled water again, put the sea cucumbers in the steamer, picked out the last few, and steamed them over high heat. Meanwhile, he heated the oil in a wok, holding the oil in his hand to feel the temperature.

Three minutes later, the sea cucumber was removed. It was darker in color and had a noticeably softer, more translucent texture.

When the oil temperature is just right, add the fresh scallion segments to the pan. With a "sizzle," the oil bubbles violently, and the rich, caramelized aroma of scallion oil bursts forth.

Re-fired.

The only sounds in the kitchen were the crackling of the stove and the soft clatter of the spatula. Everyone watched Chef Zhang's every move.

Plate it and drizzle with sesame oil.

Master Zhang took a bite first. He chewed slowly, and his tense face finally relaxed, letting out a long sigh of relief.

It became.

The sea cucumber is tender and flavorful, with the sauce and scallion aroma permeating it from the outside in, without any raw taste. The aroma of fried scallions is fully infused into the sauce, rich yet not overpowering.

After Manager Zhou and Chef Li tasted it, they also showed relieved smiles.

The banquet went smoothly. News came back from the front hall that Section Chief Chen and the meritorious officials praised the braised sea cucumber with scallions, and the old leader said "good" three times, saying that it tasted just like it did back then.

After the banquet, Manager Zhou returned to the kitchen, beaming with joy. He went specifically to Chef Zhang: "Old Zhang, this dish saved the day! The team was very satisfied, and Section Chief Chen praised us!"

Master Zhang wiped his hands, not taking credit, but instead pointing to He Yuzhu in the corner, then looking at Master Qian: "Today, thanks to Junior Brother Qian's keen observation, he noticed the difference between the sea cucumber and the oil temperature. And Zhu Zi..." He paused, "That kid muttered a few words, which gave Junior Brother Qian a heads-up. He's got the makings of a chef, with a sharp eye."

Manager Zhou looked at He Yuzhu and Master Qian in surprise. Master Qian smiled and did not deny it, tacitly agreeing to give He Yuzhu credit for the "reminder".

Manager Zhou's smile widened, and he walked over and forcefully patted He Yuzhu's shoulder. The sixteen-year-old boy swayed from the impact.

"Good lad! You're quick-witted! Not only do you know how to buy scallions, but you also have a keen eye and a good understanding of the job!" Manager Zhou announced on the spot, "Starting tomorrow, Zhu Zi, you'll be working alongside Master Qian at the Second Stove! Your wages... will be increased by 300,000 per month, according to the Second Stove apprentice system!"

Three hundred thousand old dollars! That's equivalent to an extra three new dollars a month! A collective gasp and whispers rose from the crowd. From handyman to second-in-command apprentice, this leap was too fast.

He Yuzhu quickly bowed and thanked him, his face showing gratitude.

A mental screen appeared:

[The system detected that the host achieved a promotion and a fixed salary increase through indirect skill application.]

[Equivalent to approximately 30 points per month. Long-term benefit, one-time conversion to task progress: 300 points.]

[New player quest "Startup Capital" progress update: 800/3000.]

[Ding—Hidden mechanism triggered: The host successfully applied knowledge to solve a practical problem in a non-combat area (culinary arts) and gained professional recognition and promotion. Reward: Culinary arts related experience points +100.]

Eight hundred points have been earned. Plus, some experience points.

He Yuzhu lowered his head, concealing the glint of shrewdness in his eyes.

The road has widened by an inch.