Chapter 060 Chapter 60 Oil Refining Residue
The big basin made by the research institute comes in handy now.
An Qing set aside one pound of the hundred pounds of flour for later use. She divided the rest into five portions and poured them into large basins, each containing nearly twenty pounds of flour. She looked at Ye Yu and the other five. "Do you remember how I added water last time?"
Ye Yu nodded, "Remember, add water little by little."
An Qing nodded in satisfaction. "Yes, you can add water later. Control the amount carefully. Don't add too much, otherwise the flour will be unusable."
"Yes." Several people responded in unison, their expressions very serious and solemn.
An Qing: "..."
That's not necessary.
But she didn't say much. She bought ten bags of yeast from the system. One bag of yeast can ferment about ten kilograms of flour.
An Qing took out five bowls and gave them to Ye Yu and the others, "One bowl for each of you."
Ye Yu and a few others came over, each holding a bowl.
An Qing gave them each two bags of yeast and said, "Open them and place them in a bowl. Then dissolve them in warm water. You know warm water, right? Just slightly warmer than skin temperature."
Several people nodded, this was known to them.
An Qing: "You don't need too much water, just enough to dissolve the yeast..."
An Qing stood by and watched them while talking.
Fortunately, these people were not clumsy, so there were no kitchen accidents like the ones she had read about in novels.
After the yeast dissolved, An Qing instructed them to pour the yeast water into the flour and stir it, then add water while stirring the flour continuously until the flour became flocs and then start kneading the dough.
An Qing didn't move her hands during the whole process, she just moved her mouth, staring at the movements of several people without blinking. Only when she saw that they did not make any mistakes did she breathe a sigh of relief.
"Take the basin outside to knead the dough. Bring a larger basin with you. Once the dough is smooth, apply a layer of water and cover it to let it ferment. Let it ferment for ten minutes. Then knead the dough firmly and smoothly, and continue to ferment. Repeat this three or four times and it should be ready."
Ye Yu and the other four carried the basin out of the kitchen and started kneading the dough in the hall outside.
Twenty kilograms of dough was indeed a large ball, and it was very laborious to knead it, but it was not difficult for Ye Yu and the other five people.
Several people were very strong and kneaded the dough easily. Soon the dough became smoother and rounder as they kneaded it.
An Qing watched them kneading the dough through the kitchen glass. Maybe next time she could try knife-cut noodles and ramen.
However, it is said that ramen noodles require high-gluten flour to be pulled out. I don’t know whether the flour produced by the system is high-gluten flour.
The snow pork and the fragrant incense buds were carried into the kitchen. An Qing handed the fragrant incense buds to Mu Chen, "Mu Chen, wash the fragrant incense buds first, then drain the water and cut them into small pieces, but not too small."
As she spoke, she gestured to indicate the approximate length.
Mu Chen nodded, "I understand."
An Qing observed it carefully and found that the aphrodisiac buds did not look dirty to the naked eye. There was no obvious dirt sticking to them, and no small insects were seen. It should be relatively easy to see clearly.
However, people in this world had never washed vegetables before, so she was still a little worried that Mu Chen wouldn't be able to wash them clean, so she took the aphrodisiac buds and demonstrated to Mu Chen how to wash vegetables in front of the faucet.
Although she had never cooked before, she had washed vegetables. When she was a child, her mother didn't let her help in the kitchen, but every time she took the initiative to help her mother wash vegetables, her mother was very happy.
After handing the aphrodisiac buds to Muchen to wash, An Qing looked at the snow pork next to her.
If there are not many fragrant buds, you need as much snow pork as possible. The more meat filling in the buns, the easier it is to feel full.
The skin of the snow pork has been peeled off and the bones have been removed, leaving only lean meat and fat.
She had seen it in a video before, saying that the pork belly was the most tender and delicious, and was best used for mincing meatballs, making meatball soup, or making dumplings, but she had no idea what the pork belly looked like or where it was located.
Moreover, these cuts of meat all seemed the same to her, and she couldn't tell which was the pork belly.
The ratio of fat to lean meat is about 30% fat and 70% lean. She doesn't know what the meat is like, but it is the freshest one slaughtered and delivered from the base.
An Qing took out a hundred pounds of meat and handed it to Tang Ming. "Captain Tang, please wash the meat and chop it into paste."
Tang Ming looked down at the snow pork in his hand and nodded, "Okay."
He walked over and started washing the pork next to Mu Chen.
Tang Ming's movements were not fast, but he washed very skillfully. He stared at the pork in his hand with a strange look on his face. In a trance, he had an inexplicable feeling, as if he had washed meat like this before.
But, how is that possible?
Moreover, for a moment, a picture emerged in his mind, although it was brief, it was very clear.
The person in the picture seemed to be himself, holding a kitchen knife in one hand, stomping on the meat on the chopping board quickly, and soon the meat was chopped into minced meat...
The scene was fleeting. Tang Ming blinked and continued to wash the meat calmly.
After washing the meat one by one, he put it in a basin and brought it to the table beside him, then took out a knife and started cutting the meat.
An Qing was a little surprised as she was thinking about what to do with the remaining meat. She was just about to tell Tang Ming to cut the meat into small pieces before chopping it, but he had already started cutting.
After thinking about it, it seems that there is nothing to be surprised about. Even if you have never cooked before, no one would be stupid enough to chop a whole piece of meat without cutting it, right?
An Qing withdrew her gaze and continued to stare at the remaining meat.
The meat has been delivered, so it must be cooked. Otherwise, it will not be fresh by tomorrow.
There seemed to be refrigerators and freezers in the base, but these were used by the research institute. We couldn't have someone take them back to the institute and send them to her tomorrow, right?
So, what’s the easiest way to cook this meat?
Looking at the thick fat of the snow pork, An Qing suddenly thought of something in her mind.
Oil residue!
Lard residue is a good thing. It tastes fragrant and crispy. When the fat soaks into the mouth, it is fragrant but not greasy and especially delicious.
When she was little, she ate oil residue, rice mixed with lard, noodles with oil residue, and cabbage with oil residue...
Just thinking about it makes my mouth water.
However, there was no lard in the pork delivered, and it is not known whether the lard had been thrown away.
Later, you can talk to Wei Xunyi and leave all the pork shanks, ribs, lard, large intestines, small intestines, kidneys, and liver to her.
These are all good things!
No matter how much the animals in this world mutate, they shouldn't mutate these things away, right?
An Qing sucked her saliva, and when she thought of the crispy texture of the lard residue, her saliva began to secrete crazily.
She picked up the knife, moved the meat to the chopping board, and trimmed the fat off it.
An Qing's knife strokes were precise and her hands were steady. She could accurately separate the fat from the lean meat. There wasn't a speck of lean meat on the fat, and not a speck of fat in the lean meat. The separation was very clean and neat.
Then she cut the separated fat into small pieces, which she would use to make oil later.
After refining the oil, what remains is the oil residue.
I just don't know which one tastes better, the oil residue made from fat or the oil residue made from lard?
After all, the fat residue she had eaten before was made from pig fat.
The bun skins haven't fermented yet, Tang Ming hasn't chopped the meat yet, and Mu Chen has been repeatedly washing the aphrodisiac buds and has just started cutting them.
An Qing took the wok and started refining the oil.
She looked at the wok and sighed helplessly. This wok was really not enough.
Turn on the fire and put pieces of fat meat into the pot. To prevent it from sticking to the pot, An Qing used a spatula to stir-fry again and again.
Soon, the pot became hot and a sizzling sound of oil came out of it.
After the temperature of the pot rises, the fat will release oil very quickly. After a while, the oil in the fat is refined and the volume of the fat becomes smaller and smaller.
Finally, the oil residue slowly turned golden, the surface became harder, and the rich aroma of lard emanated from the air.
An Qing took a deep breath, and the familiar smell of lard almost made her drool.
It seems that even if the pork is from mutant pigs, the lard still tastes like the one she is familiar with.
An Qing hurriedly fished out the oil residue from the pot, then poured the oil into a small basin, and continued to make the next pot.
A large crowd had gathered outside the restaurant.
Bai Feng is among them.
Ever since instant noodles appeared in the base, and then more and more food gradually appeared, he could clearly feel that the atmosphere in the base had become much more relaxed.
When he was working before, his colleagues rarely chatted with each other, and they would not speak unless it was necessary.
But now, when everyone is tired from work and takes a break, they no longer ignore each other, but discuss together what delicious food they had yesterday, look forward to what to eat today, and then complain that there are too few restaurants and there are already long queues when they rush over after get off work.
Actually, Bai Feng is the same.
He used to live next door to An Qing, and was lucky enough to have instant noodles delivered to his door by An Qing, which dispelled his original desire to commit suicide.
But after that, the restaurant business became better and better, and he hadn't been able to eat in the restaurant for a long time.
He couldn't even squeeze into a branch store.
Because today was a day off, Bai Feng made up his mind to come and queue up early this morning. As a result, he was so happy last night that he tossed and turned and couldn't sleep, so when he woke up in the morning, it was already bright.
He rushed over in a hurry, feeling very regretful. He had thought there would be a long queue when he got here, but he didn't expect that there was no one outside the main store.
Bai Feng was delighted and walked over quickly, and saw the sign at the entrance of the hotel.
Closed today?
What's closing down?
What business are you stopping?
Bai Feng was completely dumbfounded. He stood in front of the sign, staring at the word "Closed" written on it, wishing he could just wipe it off with his hand.
After a long time, he sighed and walked towards the branch store dejectedly.
The reason why he came to the main store instead of the branch was because he heard from his colleagues yesterday that the main store has limited food every day, and it is freshly cooked.
One of his colleagues bought rice balls yesterday and kept telling them how delicious they were, so Bai Feng thought of coming early, maybe he could buy today's limited edition food?
Just as Bai Feng was about to leave, a strange fragrance wafted out from the restaurant.
The aroma of fat filled the air, which was unfamiliar yet particularly attractive to Bai Feng.
For a moment, his two feet seemed to be fixed in place, unable to move.
He stared at the restaurant, wishing his eyes could penetrate the closed door and see what was going on inside. What was going on? How could it smell so good?
At this moment, Bai Feng felt that the taste of instant noodles was simply weak compared to this fragrance.
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