Chapter 877 Pikachu
Amy needed to study in Urien’s place today. Mag took her there, and then took Firis to the market.
“Pikachu! A freshly caught pikachu! Its at is tenderer than rabbit! A rare 1st-tier electric-type magic beast. Co and buy it!”
“Ice and fire lotuses, freshly picked from the Kachar mountain, 1000 gold coins each. They are perfect tonics for prolonging life!”
“Blood python from the black swamp, alive! Only 100 gold coins! Don’t worry about killing, draining blood, and cutting out the gallbladder; I’ll do it for you. Although it’s extrely poisonous, its blood and gallbladder are both very nourishing, and they are particularly helpful to detoxify your body. Its at can be used to make soup, which is divine!”
Mag and Firis were greeted by cries of sellers as soon as they entered the market.
There were all kinds of beasts and ordinary livestock hanging on at racks. They had been skinned. So butchers were killing animals in their stands. The scene was quite brutal and bloody.
Mag took a look at the penguin-like creature in the cage at a stand. Although it was yellow and looked just like a pikachu, it didn’t seem to be able to release a 100,000 volt thunderbolt. Its teeth were deford and rotten. Obviously it could not make a good pet. It could only lie there pitifully, waiting to be eaten.
This was the first ti that Firis had co to the market. The sight of bloody at hanging on racks and beasts struggling in the hands of butchers was too much for her. She hid behind Mag, her face pale like the white of a hardboiled egg.
Mag looked back at Firis and quickly understood her fear and confusion. He smiled, and said, “This is the market. Residents of Chaos City can buy all kinds of ingredients here, and then they take them ho to cook. It’s sowhat different from obtaining ingredients directly in the wild. Most of the butchers in charge of slaughter are not hunters. They buy ga from hunters or rcenaries, then kill and sell it in the market. Buyers just need to co here to get the ingredients they want. That is the division of labor and cooperation in the market.”
“Division of labor?” Firis echoed, thoughtful. She watched as a man in front of a stall pointed to a piece of at, paid so coins, and then took the at directly.
The elves of the Wind Forest lived a life of self-sufficiency. So of the elves were in charge of hunting, and so of them were responsible for cooking. They didn’t have to pay for food, unlike the people here. Buying things from people she didn’t know seed strange to her.
“Markets are product of social developnt,” said Mag. “When people produce more than they can consu, superfluous product appears, which can then be traded. The use of currency greatly facilitates the trading of goods. Most parts of the Norland Continent are very developed; you can buy almost anything you want anywhere as long as you have money. You elves prefer to keep to yourselves. You don’t use money unless you do business with other races.”
“Currency, product...” Firis had never used money in the Wind Forest. She could find everything she needed in the forest or in their warehouse. Only then did she realize that the world outside the forest was so different.
“Let’s buy so beef first. I’ll teach you how to make beef kebabs today,” Mag told Firis, and then he went straight to a beef stand.
Making the sauce and adjusting the temperature of the cookfire required skills. The kebabs had to be watched over by soone all the ti and kept turning to avoid being burned. Mag had to do everything himself, so he often overcooked so kebabs, and sotis even burned a whole batch. It hurt him to waste expensive ingredients.
It would be great if soone could help him make beef kebabs.
Of course, the most important thing was there were many people who ordered kebabs, so he could make huge profits off this dish every day.
Mag had first planned to have Firis start with Yangzhou fried rice, but he had thought better of it. It would be much more difficult and take a longer ti for her to master Yangzhou fried rice.
The eggs had to be perfectly wrapped over the rice grains and not be damaged in the process of stir-frying. All the ingredients had to achieve their perfect tastes at the exact sa ti. Furthermore, wielding a heavy iron wok required skill as well as strength. So, Mag had decided not to teach Firis cooking Yangzhou fried rice.
Besides, Mag could operate four woks at the sa ti.
After careful consideration, he felt beef kebabs were undoubtedly the best for Firis to learn.
Firis quickened her pace to catch up with Mag. “You’ll teach how to grill cubes of beef over a cookfire?” she asked, her voice full of pleasant surprise.
“Yes.” Mag said, looking over the beef on the rack.
A bright smile blood on her face. The way Mag cooked the beef was totally different from what she had seen before. She had never seen anyone cut beef into small pieces and grill them on skewers, but the taste of that dish was to die for.
She would soon be able to find out what secrets lay in that dish. She was extrely excited, but she managed to calm herself down and watched Mag select beef. Learning how to choose ingredients was the first step to becoming a good cook. That was what Mag told her on their way here.
“I’ll have the chuck part,” Mag said, pointing. “Could you please cut off the lean at at the bottom? I don’t want that.”
“This at is very good. Stew it in a pot, and you’ll get yourself a perfect dish to go with wine. You really don’t want it?” The butcher smiled and picked up the at.
Mag shook his head. “Good as it is, I don’t need it.”
“OK, I’ll cut it off for you.” The butcher said nothing more. He cut off the lean at, weighed the other part, tied it with a length of straw rope, and handed it to Mag.
Mag paid the money and took Firis to the next beef stand.
Firis looked at the at in Mag’s hand. Thin lines of fat ran through the beef. Beautiful.
Yet, she didn’t understand why Mag chose the chuck part, because most people preferred to eat lean at.
Mag saw the doubt on her face. “Chuck at is the best when it cos to making kebabs. The fat in it is the secret. Put the at on the fire. You don’t need to brush much oil over it. The fat will lt and co out and make the at tenderer and juicier,” he explained with a smile.
“But not all chuck at is good enough. Look at the at I chose. The fat is evenly distributed, and the at is fresh. This chunk of at is top grade, but that one is not,” he said, pointing to a piece of at hanging on a rack.
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