Butter, garlic bread – a carb-fuel ecstasy
"What is this? I've never seen it before?"
The sentries began to whisper among themselves.
"Is this a newly developed nutrient solution? Or a healing agent?"
"That's not right. How can you detect someone's mental energy without them even drinking the nutrient solution?"
The aroma of the braised beef gradually rose as it soaked in hot water, while the commotion among the sentries grew louder and louder, reaching its peak the moment the lid was lifted.
The initial murmurs turned into gasps of amazement as people surged forward, greedily inhaling the aroma of the instant noodles, like a pack of big dogs wagging their tails.
Spiritual beings don't need to eat; they rely on the spiritual energy generated by their masters. But even with the overflowing spiritual energy of instant noodles, they all swarmed around, jumping, flying, perching on their masters' shoulders, tugging at their masters' pants... each one greedily consuming it.
The sentries pounced on the few forks Wu Huansheng and his men had brought, like hungry tigers, and practically ate them with their hands.
Like little pigs rooting for food, they quickly devoured the instant noodles, which looked pitiful in comparison to their numbers; even the ham that came along was quickly cut up, almost chewing the bones to pieces, not to mention the eggs that hadn't even been fried yet.
They didn't even get a bite of the crows' calls.
The hundred packs of instant noodles I brought, along with the sauce, were all drunk up with water.
Some sentries whose injuries were not serious felt their spirits become more active after eating, as if they had just undergone a mental cleansing.
Some sentries with slightly more serious injuries, although not as effectively treated, clearly felt their tense minds relax considerably, their mental bodies were able to catch their breath, and they were able to generate mental energy within their mental landscape.
Many people sat down to rest after finishing their meal.
"General Wu, this is so delicious! What is this? How did you get it?" a sentry who looked very young asked. She still had baby fat on her face and had been staring intently at Wu Huansheng and the supplies they had brought.
Wu Huansheng felt a pang of pain whenever she saw the sentinels who had been exiled to Black Tower Star at such a young age. Her grandmother had often scolded her for not being a qualified successor because of this "compassion".
She replied, "This is a new method of mental cleansing that the new guides sent by the Empire are trying out. They originally asked me to bring it here and test it on me first. But it seems that everyone is accepting it, and the situation is very good."
Who is that guide?
"Can she come over here?"
"Could she make more of this?"
......
Upon hearing Wu Huansheng's words, the sentries started asking questions all at once. They might not have dared to ask any other general, but Wu Huansheng was different. Although Wu Huansheng was known for his irritability in the base, he was quite lenient with his subordinates.
Wu Huansheng pondered for a moment: "The Snow Mountain Base channel is being severely interfered with by the mineral vein, making external communication difficult. I'll try to contact the outside world these next few days to see if they can produce more supplies and send them over. If we still can't get in touch, then we'll have to wait until the next shift change, and you can come back with me, and then we'll send someone to transport the supplies."
"Hehe, we're really lucky," the girl who had spoken earlier said with a smile that made her eyes crinkle. She looked at the thin slice of ham that remained in her hand, and an unreadable emotion flashed in her eyes.
*
Kuangye had no idea how much of a sensation her instant noodles had caused at the snow mountain base; she was busy entertaining her young guests.
With the help of a domestic robot, Wu Jianing practiced walking. At first, she could only walk for ten minutes, but gradually she increased the time. Her steps became more and more stable, and sometimes she could walk for a while without the robot's help.
That day, accompanied by her adjutant and the robot, she walked all the way to Sangye's "territory".
Kuwano is tending to her precious spice seeds in her small garden.
In just two days, she had harvested all the rice, melons, fruits and vegetables in her cave, but the little garden hadn't even sprouted yet.
Actually, this is just the natural growth rate; the cave simply increased the harvesting speed.
Since there is no natural rainfall in the base, Kuwano just connected the water pipe and watered the small garden with the robot.
Wu Jianing's voice rang out from behind: "Sister, what are you doing?"
Sangye turned her head and saw Wu Jianing standing steadily at the edge of the field, curiously peering at her and the suddenly appearing piece of land.
"What is this?" she asked curiously, having grown up at the base and never seen any plants or animals before.
Many planets use new plants developed by scientists to beautify their environment, but the cost is high; Black Tower, as a mining planet, will not have anyone bothering to green it.
“This is called land,” Sangye replied. “I’ve planted some seeds in it and am waiting for them to sprout and grow.”
All the terms that Sangye used were ones that Wu Jia Ning had never heard of or encountered before.
But the adjutant knew that she was looking at Sangye with some surprise, wondering where she got these expensive products from. Even a guide's salary wasn't that high.
"Have you eaten today?" Sangye squatted down and asked with a smile.
Seeing Wu Jianing grow legs and be able to walk again, thanks to her own healing efforts, fills me with an unparalleled sense of accomplishment.
Wu Jianing shook her head.
"How about I make you garlic bread?" Sangye wiped his hands and gently touched her somewhat thin cheek with the back of his hand.
"What is garlic bread? I want to eat it!" Wu Jianing's eyes lit up when she heard the word "eat". She knew that what this older sister made was much tastier than the nutrient solution.
I first learned about the word "bread" from some materials. After learning about how it was made, I found that this food was very similar to steamed buns and dumplings, except that the fermentation method and the process of making it were different.
Like steamed buns and dumplings, it can be stored for a long time after being vacuum-packed. However, because it contains a lot of butter and sugar, it tastes much better and is easier to swallow than steamed buns and dumplings.
People say that eating steamed buns can cause choking, but it's rare to hear of people choking on bread.
Wu Jia Ning wasn't supposed to come today, but Sangye was planning to do it anyway.
The adjutant originally took Wu Jianing out for a stroll during her work break, but Wu Jianing refused to leave.
"You go back first, I'll go back by myself after I finish eating." Wu Jianing climbed onto the high stool in the kitchen, looking like she wasn't going to leave.
The adjutant had no choice but to go back first and come back to pick her up after he finished his work.
Bread needs to be made with butter, as this ingredient greatly enhances the flavor of the bread.
Kuwano had never made this kind of material before, but that didn't stop her from quickly finding the recipe in the information.
She had already prepared the skim milk yesterday.
Regular milk is heated continuously until it boils and the fat layer floats to the top. After freezing, the pale yellow fat is skimmed off, and the milk is then whipped until it separates into oil and water. This is skim milk.
Sangye then had the housekeeping robot do this step. She found an arm that looked like an egg beater in the robot's spare compartment, tapped and tinkered it to make it into the shape of an egg beater, and then sent it aside to separate the butter.
Flour, milk, eggs, a spoonful of sugar, call out to the enzyme fairy to add yeast, and then you can start kneading the dough.
Knead until you get a rough membrane, which is about two fingers apart. The dough you pull out should be opaque and slightly thick. Set it aside to rest for a while.
The butter on the robot side has been separated. The butter crumbs have been scooped out, but this step is not yet complete. We still need to use a filter bag to squeeze out the water from the butter crumbs. Wrap the resulting butter blocks in plastic wrap, shape them into squares, and put them in the refrigerator to sit for a while to help them solidify.
However, making butter requires a lot of milk; it takes 10 kilograms of milk to make just over 100 grams of butter.
Sangye naturally wouldn't waste the remaining skim milk. Skim milk can be used to make egg milk pudding, which is also a new dessert she learned. Eggs are already a very oily ingredient, so skim milk can be used to make them coagulate and set more easily than regular milk.
Cut off a slice of butter and add it to the dough along with a spoonful of salt. Then knead the dough again, this time until a thin membrane forms. When you stretch the dough, the membrane should be clear and shiny, and you can see your fingers on the back of the membrane. At this point, the dough is ready and can be left to ferment at room temperature.
After careful observation, Kuwano discovered that the biggest difference between steamed buns and bread lies in the dough itself. Bread dough with added "ingredients" is "gluten-developed," making it very smooth and elastic when stretched; just like ordinary beef or chicken meatballs, which need to be repeatedly pounded and pounded to allow the meat to "wrap" together to achieve a chewy texture. The same applies to bread dough.
It is precisely because of the "gluten development" that bread has a soft and fluffy texture.
After the dough was prepared, Sangye began to prepare the garlic sauce.
Mix butter, minced garlic, chopped scallions, and a pinch of salt together. It's a very simple recipe.
Take out the dough that has been resting for half an hour, and Sangye pokes it. A dent immediately appears and it slowly springs back, which means it's done.
Then knead the dough again until smooth and fully fermented. Add butter and salt to make the dough even softer and more palatable.
The next step is to repeat the kneading process until the butter and dough are fully mixed and can be stretched into a thicker membrane.
Next, you start slapping and kneading the dough. This step is to make the dough more compact.
Making bread involves a continuous process of firming, relaxing, and firming, all for a better texture.
Wu Jianing was startled when she saw Sangye suddenly start slapping the dough, and she jerked upwards.
Sangye laughed as he watched, then tore off a small piece of dough and handed it to her, letting Wu Jianing hold it and play with it herself.
Wu Jianing kneaded the smooth, non-sticky, and easily deformable dough with great curiosity, her eyes filled with admiration for Sangye.
After kneading for about five minutes, the dough has taken shape. No matter how much Sangye continues to knead it, it will naturally return to a spherical shape. Then let it rest and relax on its own.
After waiting for half an hour, poke a hole in the dough again. The dough will not spring back, and you will be able to stretch it into a thin membrane.
Divide the dough into several equal portions, roll each portion into a triangular strip, and then wrap the dough that is sticking out from the sides into the center, just like making a bun.
As the Yangtze River Delta region gradually expands, use a knife to cut open the surface and squeeze garlic sauce into the opening.
Sangye preheated the oven first, so that the bread could be heated evenly.
While the oven was preheating, Sangye casually prepared the egg and milk pudding.
Beat the eggs, add sugar, and mix well. Then add skim milk, mix again, and strain through a mesh bag to remove impurities before pouring into a baking dish.
The baking bowls were a set of tableware that Sangye had pulled out of his storage ring; they were square and looked like little red stoves.
In their spare time, the fire-element disciples of Shifangwu also like to make some pottery tableware and kitchen utensils, which they then sell in the restaurant. Most of them are cute in shape and have rich colors, which has gradually formed a stable source of income.
The set in Sangye's hand was a gift given to her by her disciple named Rong Cheng. She was an expert in controlling the heat and once single-handedly controlled the heat of nearly thirty pots in the kitchen of Shifangwu Restaurant.
Whether it's braising, soup making, stir-frying, or steaming, she controls all the different cooking times perfectly.
Bake the garlic bread and egg milk pudding together in the oven for 20 minutes.
Wu Jianing grabbed the dough and ran outside the oven, staring intently at it.
Inside the oven, the dough seemed to stretch, and then it popped up and grew bigger.
"Wow!"
When the garlic bread was served, the aroma of garlic made Wu Jia Ning follow Sangye everywhere.
The freshly baked bread has a crispy crust and a soft, snow-white interior. The green onions mixed with the golden hues create a visually appealing dish.
The garlic sauce inside had been thoroughly mixed with the bread, and the oil from the bread had seeped into the garlic sauce, leaving a thin layer of oil glistening on the scallions and garlic.
Sangye handed one of the specially made "giant" ones to Wu Jianing; it was as big as Wu Jianing's entire face.
After sitting for a while, the caramelized crust of the bread stopped getting hot, and Wu Jia Ning could easily hold it. She eagerly took a big bite, enjoying the butter-soaked part—
After a crisp "crunch," the rich aroma of butter enveloped the intense garlic sauce, hitting the taste buds directly; it strangely neutralized the initially pungent garlic flavor, gently enveloping it. Yet, the flavors didn't clash at all; like musical instruments building upon each other, one layer enveloping the other, leaving Wu Jia Ning thoroughly satisfied.
The sugar and oil mixture brings the most instinctive and richest sense of satisfaction.
The egg and milk pudding is soft and smooth, and it slides into your stomach with a gentle touch, leaving a lingering fragrance on your lips and teeth.
Garlic bread is also easy to store. If it's been sitting for a while, you can just put it back in the oven for a minute or two and then take it out to eat.
While eating, Sangye wondered if he could make some for Wu Huansheng to take with him next time.
"Ding!" A message suddenly came from her terminal, and the details of the message made Sangye stop chewing.
A note from the author:
----------------------
Continue read on readnovelmtl.com