Chapter 1053
Leaning back in his back chair, Superman Lee looked at the news paper in his hand and had to admire the charm of this LL company, although it was only a branch of Future Technology, but even he had to re God this time as an agent.
That young man, it is really a new generation of talent, a new generation of old people, and he, too, is considered to retire from the curtain stage.
As his age approaches a hundred, he is also worried, his own son, in the younger generation is also considered excellent, I do not know whether it is too much, can support the Li family.
His own two sons, compared to that young man, are more than a step behind, and even he, in comparison, is somewhat dwarfed.
Cheung Kong Holdings also has a property business, but over the years Hong Kong property has not been very prosperous, like the sunset of despair.
Superman Lee looked sideways at his eldest son sitting on the sidelines, a smile surfaced on his wrinkled face and asked, "Jui, what do you think of that LL agent?"
Without much hesitation, Li Jui replied straight back, "Father, it can be done, and it should make as much money as you can in a year."
"Hey, you're still thinking too superficially, it's not just a matter of making money, it also represents a facade. Think about it, if our family didn't grab the agency and the Chen family and Wang family did, how do you think the people of Hong Kong in the city will look at us, the Li family is gone!" Superman Li shook his head and waved his hand, a little long in the tooth, not quite satisfied with his son's answer.
Li Superman picked up the hot tea on the table, tasted it, narrowed his eyes and said after a moment of contemplation, "That young man is very clever, he didn't open direct shops overseas, instead he acted as an agent, by doing so, he didn't offend anyone, instead he made those rich people befriend him, a fixed amount of a year's net income of several hundred million dollars, that's a lot, anyone's eyes are red."
Li Jui thought about it, but his father thought deeply and comprehensively, so he asked, "Father, how much is the right amount to shoot down, we can't lose money."
"This time I will go myself, and you will go with me. We have three copies here, but there is only one agent, so we are not splitting them up.
Li Superman looked at the northwest direction, there is a dragon hidden in that place, this agency right, our own family must shoot, there is no room for loss, snatching it is victory.
......
The country of baseball, Gyeonggi Province, Seongnam City, Samsung Plaza Building.
Here stands the largest company in Seoul, and even in the cold country, the Samsung Group.
Samsung's subsidiaries and several other corporate bodies have established nearly 300 corporations and offices in nearly 70 countries and regions, employing a total of more than 200,000 people, with businesses in electronics, finance, machinery, chemicals and many other fields.
However, over the years the Samsung Group has fallen somewhat in terms of electronics development, accounting for a decreasing share of the world, and the company's shareholders are pondering whether to enter other industries.
Last year the group's main Samsung Electronics, with an annual turnover of $170 billion, had a profit of $21 billion, a decline compared to previous years, although the super generation of mobile phones this region is Samsung in the agency, or a decline.
Li Jianxi is sitting in the main seat of the conference room, rich face also rare show a sad cloud, looked around the group's various senior, asked, "LL company recruiting agents, you all know, right?"
Lee Jae-yong looked at his father and replied without much thought, "Of course, all consortia around the world should know its significance, making money is nothing, but its impact is huge, as evidenced by the impact of the LL Rose shop in China on the surrounding real estate, and it is also an opportunity to increase our company's influence."
Other shareholders also said, "Mr. Li is right, our company has been circling in this area of electronics development, but also to other areas to test the water, not to mention that this is clearly profitable."
Then other people also expressed their own opinions and discussed around the agency of LL.
The president, Li Jianxi, saw that everyone basically agreed and said, "Well, we must get the agency, even if we don't have a physical shop, but that can be built, or a part of the mobile phone physical shop, or buy a large piece of land for development, or cooperate with other real estate developers, which will certainly ensure that the location is the future commercial centre. "
......
At night, Yue Zhao hurriedly caught the last underground.
The last underground was not crowded, and Yue Zhao was able to grab a seat.
Yue Zhaoge leaned back in his back chair and let his exhausted body take a breather while squinting his eyes.
It had been a busy day, nearly twelve hours of intense work, and he was exhausted.
Yue Zhao is 24 years old and is a chef, a sashimi chef to be precise, at a large stall in the Tianhe district of Sui city, a senior water table for fish handlers.
The people of Suicheng like to have a nightlife habit and he didn't get off work until after 10pm, dragging his tired body for a kilometre, luckily catching the last underground.
He lives in an urban village, far from his workplace, and needs to take the underground for half an hour and walk another ten minutes to rent a room.
On the underground, most of the passengers were talking about the Future Technology Group, especially in the past two days, when he heard more about it at work, but he was really busy and didn't have time to check his phone.
"Future Technology Group is hiring chefs, nn, they need five thousand, so many, I heard it's specifically for the snack city."
"Well, the treatment must be very good, the minimum salary is 5,000, and the accommodation is also included, but the requirements must be very high, must have many years of experience as a chef to be allowed, if I could, I would have applied."
"There are other incomes besides the salary, the profit sharing, and there is also housing, which is being built, I heard it is at least one room."
"Well, than the general blue-collar treatment are better, but the main is the future of science and technology ah, I believe that the future of science and technology group will not treat the staff, I am also thinking, they recruit what is suitable for me, chef is a technical work, I do not know."
"Haha, cleaning and sanitation is good, have physical strength on the line, just do not know if it is needed."
Yue Zhao listened to the passengers chatting freely next to him, and when he heard the attraction, a bright light appeared in his eyes.
A minimum salary of 5,000 yuan? And a room at least?
The treatment is really very good ah, or the future technology group, the salary does not include the shop profit share, even one percent, it should be quite a lot.
Chapter 1054
Yue Zhao opened his mobile phone to see the news of Future Technology, about twenty minutes later, he finally understood the various requirements and treatment of Future Technology's recruitment of chefs, and could not calm down for a long time, various thoughts haunted him, and also longed for that wonderful life.
Compared to his current job, his monthly salary is 3500, food is not included, and in order to save money, he lives very far away, or that kind of narrow dormitory, less than ten square feet.
Yue Zhao usually does not spend much, and can save two or three thousand a month. After working for a few years, he has saved nearly 100,000 yuan and intends to save more to build a house in his hometown village and marry a wife to live a small life.
Yue Zhao's hometown is a small village in Qian Province, a very poor, remote village. A few years ago, he followed the introduction of people in the village and came to work in Sui Cheng, starting with a simple job, a line of water table, that is, killing fish in a stall.
At the beginning, he was not very good at killing fish. The job seemed simple, but it was not. He was often stabbed by the fins of the fish, and sometimes he was accidentally cut by the knife, and his hands were full of scars on the palms and backs of his hands, and sometimes the wounds became inflamed, especially in winter, when the wounds were very prickly after soaking in water.
After a year on the job, Yue Zhaoge had killed and cleaned many fish and was many times more efficient, and rarely got himself stabbed by the fins.
So, the owner of the stall asked him to start working as a real fish cutter.
This part of Spike City is particularly keen on sashimi - what is sashimi? I guess many people don't know.
Sashimi, also known as sashimi, is a dish of fresh fish and shellfish sliced raw and dipped in seasoning and eaten straight away.
Commonly used in sashimi are tuna, salmon (salmon), snapper, halibut, bonito, tuna, amberjack, trevally, sea bass, mullet, etc.; there are also freshwater fish such as carp, crucian carp and grass carp.
However, due to the price, people tend to choose freshwater fish as the raw fish for sashimi.
Since it is sashimi, the fish must be carefully selected.
The best fish to choose are those that are alive and well, preferably from farms with good water sources, such as ponds with mountain peaks at their backs, and large reservoirs second best, and free-range fish that are not fed with feed.
Among freshwater fish, grass carp is the best choice for sashimi. The reason is that grass carp live in an environment where the food is mostly water and grass, which is not complicated. Sashimi is very complicated to make and is very much about the beauty of the fish.
Although it is prone to parasites, people don't give up this delicacy all the same because of its unique flavour.
The fish must be drained of blood, then the gills are removed and the guts are gutted. The fish is naturally selected from both sides of the spine, and the knife is inserted a few centimetres up from the tail, the back of the knife is pushed along the spine towards the head of the fish until the head is cut off.
The next step is more of a knife-working technique, removing the bones of the fish. If the bones are removed, if the knife is poorly done, the fish will not be cut out flush and the fish will have less meat.
The normal method is to start with the knife in the thick flesh, next to the ribs, with the back of the knife angled flat against the ribs, not perpendicular to the ribs, otherwise the ribs will be cut off, and the back of the knife angled down slightly to slowly remove the ribs.
The skin of course has to be removed, which is also quite difficult to handle. If you don't do it properly, the flesh will break up, especially if the fish is small, the flesh is already small and the fish is too tender to rot.
To remove the skin, of course, you also tear the fish from the thickest part of the skin, and you can only tear it slowly, pulling it to the thin part of the skin and cutting it with a knife, so that the skin is not easily torn.
After pulling out the skin, you need to take a clean handkerchief or paper to wrap the pulled fish, mainly to absorb the excess water in the fish and keep the taste, and then you can put it in the freezer to keep it fresh.
There are many different spices for sashimi, and everyone has different preferences, so the selection is different.
However, in the two regions, there is a preference for ginger, coriander, spring onion, mustard, shredded radish and even drinking high levels of white wine to sterilise and remove the fishy taste. Generally shredded tastes better than chopped. On a clean, water-free board, shred the condiments, and the knife must also be used thinly, otherwise it is difficult to shred.
There are also other condiments such as peanut oil, soy sauce and vinegar (brewed), sesame seeds, fried peanuts, shredded daikon, garlic, etc.
The most important part is the final process, slicing the raw fish, which must be thinly sliced, the thinner it is, the better it tastes.
Each piece of raw fish is mixed with other ingredients, and in the mouth, the taste is so delicious that you feel like you are not eating fish, but swimming in a sea of aromas, which is so enjoyable and fascinating.
Yue Zhao of course knows how to make sashimi, and he does it very well, with extremely fine knife work, which he has practised for many years, but the salary his boss pays him is really not high.
Yue Zhao returned to his rented room and looked at his bedroom of less than ten square metres, with a small bed and a desk, he could not put down any other furniture. The bathroom was shared, which was very inconvenient.
In urban villages, many landlords have built these rooms, especially in summer, because the buildings in urban villages are too close to each other, there is no ventilation at all, so living in the room feels like being steamed by a furnace, and having air conditioning is no better.
Yue Zhao had originally planned to save up more money to build a house back home and get a wife, but that was all he could do, but it was also quite difficult for him.
Sitting on his bed, looking at the job posting for Future Technology again, the more he thought about it, the more he couldn't hold down his heartbeat, feeling the love and excitement bubbling up from every marrow of his bones, imagining himself as the chef in that snack town.
He was also thinking deeply about the comparisons; continuing to work at the chop shop, with the same salary, would never change his life.
If he left to apply for a job, he might not be hired, and he would have no income if he couldn't work for a while in between.
At best, he would be hired, and at worst, he would have to come back, but after so many years of working at the water station, he would probably be able to find a job at will, which would be much better than his original job.
When Yue Zhao thought of this, he had already made up his mind to resign and was going to apply for a job as a chef at the Future Technology Group.
Ten days later, Yue Zhaoge left Sui Cheng and arrived at the New Oriental. Looking from afar, he saw many applicants gathered at the school gate, a real crowd of people.
He also found out that from the beginning of the official selection process, thousands of people came to apply for the job every day.
The initial selection was simple, looking at people's faces, and if they passed, they were asked how many years they had worked as a chef, and if they passed, they were given a formal application form, but even though it looked like a simple selection, most people still failed.