Chapter 230: Steamed Meat Patties
Xiang Chuan used a small dish to serve up one or two pieces of fried pork collar, cutting them into small pieces with the compressed laser cutter (Xiang Chuan’s inner thought: This thing is really convenient. Since it’s laser cutting, there’s no issue of kitchen scissors contaminating cooked food with raw food contamination). After tasting the flavor, she nodded and handed the remaining pork collar to the kitchen AI.
As for how the Class Eight Gluttons gathered around the heating plate were struggling between desire and Xiang Chuan’s warning, that was no longer Xiang Chuan’s concern.
She came to the cabinet holding pork, opened Geegle, and pondered which part to use next.
Pork offal is relatively easy to handle. After using scallion ginger and salt to remove the fishy smell, blanch it in plain water, then make a dipping sauce dish with hot oil, chili powder, pepper, and chopped scallions. This guarantees the most basic texture of each part while providing taste impact from the dipping sauce paired with the pork offal.
It would be great if there was soy sauce. Xiang Chuan touched her chin. With soy sauce, she could simply braise it, then cook it in a pot for a while, and finally deep fry it—that flavor…
She swallowed her saliva and looked at the pork offal with a complicated expression. With modern preservation technology, packing these up to take home probably wouldn’t lose any fresh flavor, so it wouldn’t matter if she didn’t handle them now, but…
Xiang Chuan looked up at the camera floating in the kitchen airspace that was live streaming, and let out a heavy sigh.
Forget it, just treat it as a demonstration for modern people who have wasted quite a bit of beef offal up to now. Worst case, before going home tomorrow, she could ask Aksim General Manager and Chief Steward An Jing to help pack some fresh beef offal, beef bones, and the like.
Xiang Chuan called the kitchen AI and handed over the containers of pork lung, pork heart, pork large intestine, pork small intestine, and other pork offal to the robotic arm to soak and wash in water.
The Class Eight students around them, either craving the pork collar or experiencing the taste impact from pork without fishy smell, saw Xiang Chuan take out those pig internal organs that had brought them much mental impact, and each one held their breath.
Is it, is it coming? Pig internal organs that are even more impactful than pork…!
Even the usually bold and fearless Class Eight crowd felt goosebumps looking at the pig internal organs soaking in clean water in the sink.
Xiang Chuan, taking various pork ribs from the rack, saw the subtle expressions on these young people’s faces and couldn’t help but twitch her own.
If you guys don’t eat them, I’ll eat them all by myself later—Xiang Chuan really wanted to say that to taunt them, but thinking of the astonishing purine and oil content in pork offal, she decided to wait until it was done and trick Ainuo or Liang Gong into trying it.
Even if modern people’s lifespan is eight hundred years, that’s enough time for her to make all the 21st century rural gourmet food one by one with plenty left over, but she still cared a lot about her own health.
A healthy body means a good appetite.
——
Xiang Chuan handled the various ribs quite casually: pepper pan-frying, Chinese cabbage soup, tomatoes and red chili stir-fry, basically recreating all the flavors she used to eat at small eateries during her corporate slave days.
If the number of pork chops wasn’t still too few for the entire Class Eight, Xiang Chuan would even want to make deep-fried pork chop snacks, and conveniently fry some meat strips too.
Using the parts with a higher lean meat ratio for boiled pork slices and stir-fried meat was a good choice, and didn’t make Xiang Chuan hesitate too long.
Suitable cooking methods for pork belly (braised pork, braised pork, Dongpo pork, etc.) were all lacking ingredients and seasoning, so Xiang Chuan could only make simple crispy skin roasted meat with the lower pork belly (Xiang Chuan: Eating this without Guilin rice noodles is really wasteful). As for the upper pork belly, she straightforwardly chopped it into minced meat.
Xiang Chuan looked at the minced meat in front of her, and one idea after another came to her mind. Sure enough, when in doubt, chopping the meat into mince is the most convenient processing method.
What’s the most convenient and quick thing to make with minced meat? Of course, steamed meat patties.
Considering there would be other pork dishes and dishes to go with rice for dinner, Xiang Chuan didn’t chop too much minced meat. She took a small bowl, put in some pork mince, added ginger and water and mixed evenly, let it sit for a while, filtered out the water, then sprinkled some salt and beat in an egg.
Since it was preparing multiple portions of steamed meat patties, the Class Eight crowd was ultimately all dragged over by Xiang Chuan as labor. The preparation work didn’t take them too much time; the occasional mishaps were at the level of accidentally breaking the egg yolk when beating eggs.
After using up the minced meat, each person had made over three bowls on average, adding up to nearly over a hundred bowls, almost enough to cover the shares for all of Class Eight and the cadres in the animal husbandry management department.
“Classmate Xiang Chuan, how about we make all the pork into this thing?” Class President Lu Daiqing proposed. “Today’s goal is edible processing of pork, but if it’s just this much, it might be hard for others to know the taste of pork. Might as well make it all into this meat in the bowl. I see the pork usage isn’t much; a small fistful of meat can make one bowl.”
“What meat in the bowl? This is called meat patty.” Xiang Chuan corrected. However… she thought about it, and the class president’s proposal actually made some sense.
Mainly because, although she learned via Geegle how to cook pork from different parts, right now besides the freshest ingredients, the soy sauce and roaster needed for other cooking methods were all in A Bite of China Club—distant water can’t quench immediate thirst. Making buns was also difficult, since Yue Xiang Restaurant on the production escort ship hadn’t settled in yet, meaning no ready yeast for dough-making.
Might as well simply make meat patties, which can most intuitively show pork’s edibility. Each person gets a small portion, but it can satisfy modern people’s curiosity about pork without fishy smell, and paired with other dishes to go with rice can fill the stomach.
Most importantly, she wouldn’t have to rack her brains thinking about how to make other dishes.
“Let’s do as Old Lu said, but we’ll need to prepare more steamer baskets.”
With Xiang Chuan’s nod, the Class Eight crowd in the kitchen suddenly got fired up: This was different from the previous congee water, rice, and dishes to go with rice—it wasn’t just for themselves, but for other classmates in the grade! When they got back to school, they could brag to people: Seen that so-and-so from the next class? He/she ate the food I made!
After the series of activities during the school anniversary, the Class Eight crowd had started to somewhat get the fun of feeding others.
If Xiang Chuan knew their thoughts, she would definitely complain harshly: This is the drawback of modern people not raising pets—no cats, dogs, birds, or fish to satisfy people’s feeding desires, so they can only find ways to make their own kind eat more.
And the students from other classes, unaware they were becoming objects satisfying Class Eight Grade One’s feeding desires, boiled over upon hearing the dialogue in the live stream screen!
Oh my god! Were they going to taste pork processed with ancient edible techniques by the A Bite of China Club President? Was it really as delicious as the Class Eight group said? They could go back and brag hard to seniors from other grades or friends from other schools.
If it was bad, they could proudly say, “Hey, ancient pork is just as bad as modern, and I tasted meat processed with ancient edible methods.” If it was good, then expanding pig farming scale was inevitable. When main ship residents all got to eat this meat, they could brag, “Delicious, right? I was one of the first on the Fourth Escort Ship to eat meat processed with ancient edible methods!”
And if it really wasn’t bad, students from other classes with family in the food processing industry could immediately ask Xiang Chuan’s permission and have their families prepare first to handle the market impact from pork.
Either way, no loss, and even a high possibility of big gains!
