Chapter 501 Stop!
Monday, for Su Chen, is naturally another day when he can sleep until he wakes up naturally.
Anyway, he can decide the business hours freely this week.
Near noon, after he had lunch, he took the ingredients he had purchased on the system to the kitchen one by one.
The system releases a dazzling array of homemade pet food.
However, considering the actual situation of selling at stalls, some varieties that are too complicated to make, have a short shelf life or are not easy to carry have to be excluded.
After such screening, there are not many types left for Su Chen to choose from.
After some thought, Su Chen decided to make pet cooked food such as steamed buns today.
This kind of food is relatively easy to prepare, and a certain amount of meat and vegetables can be added to combine protein, carbohydrates and dietary fiber, making it very nutritionally comprehensive.
Su Chen had heard a lot about food called steamed buns from the older generation.
It originated in the northern region. Looking back in history, it was originally the staple food used by poor families to fill their stomachs.
I remember when I was a child, whenever Su Chen was picky about food, the elders in the family would nag him.
"Now that living conditions are so good, we should feed you bran and vegetables and steamed buns to let you know how hard life was in the past."
This gave Su Chen his first impression of steamed buns.
Another thing that left a deep impression on me was the lyrics sung by a certain thief named Bai in "Wulin Wai Zhuan": "Holding a steamed bun in my hand, there is not a drop of oil in the dish~"
Of course, with the development of the times, the traditional food of wowotou has also developed various ways of eating.
The most common dish in restaurants is the specially made small cornmeal steamed buns.
Fill the groove of the steamed bun with meat.
The steamed cornbread at this time has long lost its connection with the impression of poverty in the past.
More people use steamed corn bread as a substitute for refined staple foods in pursuit of a healthy lifestyle or to achieve their weight loss goals.
This time, Su Chen plans to make two flavors of steamed buns: beef and pumpkin and chicken and sweet potato.
He first washed all the ingredients carefully to ensure they were clean and hygienic.
After everything is ready, we start making it in an orderly manner.
Su Chen picked up a piece of fresh beef tenderloin and cut the beef into small pieces about two centimeters square according to the recipe steps that he had already memorized.
After cutting, he threw the beef chunks into a pot of cold water and added a few slices of ginger.
The spiciness of ginger can effectively remove the fishy smell of beef, making the taste of beef more pure.
As the water temperature rises, the blood color of the beef fades little by little.
After the water boiled completely, Su Chen turned down the stove fire to keep the water in the pot at a slight boil.
It is necessary to ensure that the beef is thoroughly cooked to effectively avoid possible parasites in the beef and ensure safety and health of consumption.
While the beef was cooking, the nannies also started to process the pumpkin.
Peel off the skin of the pumpkin, dig out the seeds inside the pumpkin, then cut the processed pumpkin into evenly thin slices, arrange them neatly on the steaming tray, and put them into the boiling pot for steaming.
Su Chen took out his cell phone and set an alarm for 10 minutes.
Meanwhile, the pot of beef cooking on the stove was bubbling with steam.
After a while, the beef was cooked.
Su Chen took out the beef, drained the water, placed it gently on the chopping board, and carefully chopped the beef into pieces.
Just as Su Chen finished processing the minced beef, the pumpkin was also steamed.
He took out the steaming tray and poked the pumpkin lightly with chopsticks. The pumpkin was easily pierced, indicating that the pumpkin was cooked.
Su Chen mashed the pumpkin into a paste, poured the chopped beef and pumpkin paste into a clean large bowl, and cracked an egg into it.
Eggs can increase the adhesion of the dough, allowing the steamed bread to maintain a good shape during the molding and steaming process.
Su Chen picked up the chopsticks and began to stir vigorously to thoroughly mix the ingredients in the bowl.
After stirring evenly, Su Chen began to add cornmeal and oatmeal flour into the bowl.
Add it in three batches and stir with chopsticks to allow the flour to fully blend with other ingredients.
The cornmeal needs to fully absorb water and gelatinize to ensure that the steamed cornbread tastes good.
If there is not enough water, the steamed cornbread will crack.
After some careful operation, the dough finally reached the ideal state.
It can be easily kneaded into a ball without getting your hands sticky, and the edges are slightly cracked.
After making the dough for beef and pumpkin, Su Chen took a short break, drank some water, and then continued to make chicken and sweet potato steamed buns.
Throw fresh chicken breast into a pot of cold water, set the timer, and cook for 8 minutes.
When the time was up, he quickly took out the cooked chicken, put it on the chopping board, and cut it into small pieces.
After processing the chicken, Su Chen started to process the sweet potatoes.
Carefully peel the sweet potatoes, cut them into cubes and steam them for 15 minutes.
After steaming the sweet potatoes, Su Chen crushed them into a paste.
In order to make the taste more delicate and suitable for puppies to eat, he specially prepared a sieve to sift the sweet potato puree to remove the fiber.
In another clean large bowl, Su Chen put the chopped chicken, mashed sweet potatoes and crushed cooked egg yolks in turn, and finally added oatmeal powder.
Su Chen kneaded the dough skillfully, and soon, the dough was ready.
At this moment, two basins of dough are placed side by side on the workbench.
Su Chen divided the dough into small pieces of even size, then rolled each piece into a ball, gently pinched out a depression at the bottom with his fingers, and made the dough into a cone shape that was small at the top and large at the bottom.
If it is pure wowotou without any additional ingredients, it can be sold directly after steaming, just like steamed buns.
However, this time he added more other ingredients to the steamed corn bread he made. In order to better ensure the appearance and taste, it is best to put the raw corn bread in the refrigerator to set its shape, and then steam it on the spot when setting up the stall, so as to better ensure the appearance and taste.
…
Five o'clock in the afternoon.
Butler Ding helped transfer the steamed buns to the dining cart that Su Chen had not used for a long time.
This time he prepared two flavors of steamed buns: beef and pumpkin and chicken and sweet potato. He made fifty of each flavor, which added up to exactly one hundred.
After all, this is the first day of setting up a stall this week. Su Chen thought to himself that he should first find out the specific sales situation.
And this week's mission has a special restriction. Customers must bring their pets when purchasing, which means that not just anyone can buy it.
Even if the stall was discovered by familiar old customers on the first day, not everyone has a pet, and not everyone can keep a pet with them at all times.
Su Chen packed up the dining car and set off.
However, just as he drove out of the villa and before he left the community, he suddenly heard a loud and powerful shout from behind him: "Master Su! Stop and don't move!"
(End of this chapter)
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