Apocalyptic Hoarding Diary

Chapter 226 Making Cooked Food

Xu Xiaoyan plans to produce several staple foods and dishes in large quantities at the same time. First is rice. She opens two large bags of rice and pours them into two of the largest stainless steel basins. She adds water, washes the rice quickly twice with her hands to remove the dust, and then adds an appropriate amount of water to soak it. Soaked rice is easier to cook and saves fuel and time.

Next came processing the pork. Twenty-odd pieces of frozen pork were piled up next to the cutting board. She didn't have time to wait for them to thaw naturally, so she took the two largest pieces and put them into a large iron pot that was still warm. She used the slight heat from the bottom of the pot to quickly soften the surface. At the same time, she held a cleaver firmly in her hand.

Observing the texture and joint direction of the frozen meat, she raised the knife and brought it down steadily, accurately, and ruthlessly.

"Thump!"

"Thump! Thump!"

The dull, powerful chopping sound echoed in the cramped kitchen. Frozen meat cracked under the knife, ice shards flying everywhere. Her movements were swift and decisive, quickly dividing the large pieces of meat into smaller, easier-to-handle pieces.

She cut one portion into two-finger-sized cubes of pork with skin on, alternating between lean and fatty meat, to prepare for the pork and chestnut rice later; the other portion was cut into thinner slices to be stir-fried with cabbage.

Once the first batch of meat was cut, the surface of the two pieces in the pot had softened and could be cut further. This process was repeated, using the residual heat from the stove to aid in thawing, which greatly improved the efficiency of handling frozen meat. Her movements became faster and faster, with the knife rising and falling rhythmically. Sweat gradually seeped from her forehead, but she didn't care and her eyes were focused.

She had a bag of peeled chestnut kernels on hand, but seeing that there were still more unprocessed chestnuts in their shells in the space, she had an idea. Since she still had enough fuel and time, she might as well take advantage of this time to process those chestnuts as well, making them into candied chestnuts or simply boiling them for later use. Both would be good reserves.

Pre-processing chestnuts requires skill and patience, and cannot be done roughly. Xu Xiaoyan took out several heavy bags of chestnuts in their shells, first quickly rinsed them in cold water to remove the dust, and then took out a sharp knife to start processing them.

On the smooth, curved surface of each chestnut, she precisely and quickly made a deep cross-shaped cut that reached the flesh. The "shh" sound of the knife tip cutting through the hard shell had a regular rhythm. This work was tedious and repetitive, but she did it with exceptional focus. Her wrist was steady, and her cuts were precise. The cross-shaped cut not only had to open the shell but also slightly penetrate the flesh so that the shell could open smoothly after steaming.

After all the chestnuts were processed, she poured them all into a pot of boiling water. The boiling water instantly submerged the chestnuts, and dense bubbles rose to the surface. After cooking for a few minutes, observing the color change of the shells and the slight curling of the cross-shaped cuts, she estimated that the time was about right. She then quickly scooped them out with a slotted spoon, drained the water, and poured them into another clean large basin.

Now is the time when speed is most needed—peel it while it's still hot. She moves quickly, pinching the edge of the cross-shaped cut with her thumb and forefinger, and with a gentle pry, the hard outer shell cracks open, revealing the darker brown inner skin covered with fine hairs.

This skin is often tightly attached to the flesh and has a bitter taste, so it must be removed. She either scrapes it quickly with her fingernails or uses the tip of a knife to help pry it open. Sometimes she even has to roll and knead the slightly hot chestnut kernel between her fingers to make the brown skin curl off naturally. The golden, plump, and smooth chestnut kernels are peeled off one by one and fall into a clean bowl prepared next to her.

In the kitchen, where the temperature was below -20 degrees Celsius, she was constantly in contact with scalding hot chestnuts. Her fingers turned slightly red from the heat, but this actually brought a strange "warming" effect against the cold. The sensation of ice and fire intertwined at her fingertips, dispelling the stiffness and making her more focused.

After processing all the chestnuts, which filled a large basin, she breathed a sigh of relief, stretched her slightly sore fingers, and immediately moved on to the next task—processing Chinese cabbage.

A dozen large, sturdy cabbages with frosty green outer leaves were placed on the cutting board. She first cut off the root of the cabbage, then split the whole cabbage vertically in half. The thick and firm stem part was sliced ​​into thin, even diamond-shaped pieces by using a slanted knife technique with skillful wrist movement. This made it easy for the flavor to penetrate and also gave it a good texture.

She carefully tore the tender green or pale yellow leafy parts into appropriately sized pieces by hand, following the grain. She separated the stems and leaves and piled them in two large basins. The stems are more resistant to overcooking and can absorb the essence of the broth, while the leaves are sweet and cook quickly, providing a crisp texture and delicious flavor. Placing them separately allows her to control the timing of adding them to the pot during cooking.

All preparations were complete. The two heavy iron pots were already warm, and the firewood in the stove crackled and spewed steady flames.

On the left is a thick-bottomed, deep pot used to make fragrant chestnut and pork rice. The pot is heated hot enough that it is slightly emitting blue smoke. She first puts in the diced pork with alternating layers of fat and lean meat. As soon as the fat touches the hot pot, it immediately makes a pleasant "sizzling" sound. The transparent fat is quickly forced out and gathers into a small pool of clear oil at the bottom of the pot.

She kept stirring the meat with a spatula, watching the edges of the diced meat gradually curl up, the color change from pinkish-white to an enticing caramel color, the fatty parts become transparent and slightly shrunken, and it exudes a pure meaty aroma.

Next, the large bowl of golden chestnut kernels was poured into the pot with a splash, and stir-fried together with the caramelized diced meat. The surface of the chestnuts was quickly coated with a layer of oily sheen, and the edges became slightly translucent. The sweet aroma and the aroma of meat began to blend together.

She ladled in the right amount of soy sauce at the right time—the dark brown liquid poured down the side of the pot, releasing a rich aroma when heated, along with a pinch of salt to balance the base flavor and bring out a deeper level of umami.

After stir-frying evenly, she poured all the drained, glistening, and plump raw rice into the pot. The rice grains made a soft "pop" sound as they came into contact with the boiling oil, sauce, and ingredients. She stirred vigorously to ensure that every grain of rice was coated with the oily sauce and evenly coated with small pieces of meat and chestnut crumbs. The rice grains gradually became translucent, having absorbed enough oil and flavor.

Finally, add an appropriate amount of water, just enough to cover all the ingredients in the pot. This is the key to a successful rice simmering – too much water will make the rice mushy, and too little water will make it undercooked. She carefully measured the amount with a cup and slowly poured it in. The water blended with the soy sauce in the pot, turning into a light brown broth.

Cover the pot with the heavy wooden lid, turn the stove to the highest setting, and soon, rapid white steam begins to rise from the edge of the lid. A bubbling sound comes from inside the pot, and the steam trembles slightly against the lid.

The aroma of rice that was just about to cook, the rich, fatty scent of pork, the sweetness of chestnuts, and the savory flavor of soy sauce—all these wafted out from the cracks, permeating the entire kitchen.

The fire lasted for about five minutes. Once the steam was steadily and powerfully gushing out, she decisively used the fire tongs to remove most of the burning firewood from the furnace, leaving only a few pieces of glowing red charcoal and some embers.

The heat was reduced to a steady, gentle simmer, and the boiling sound in the pot gradually subsided, turning into a more soothing, low "bubbling" sound. White steam continued to escape evenly from the edge of the lid.

Meanwhile, in the iron pot on the right, she first put in a few pieces of the fatty pork that she had deliberately reserved, rendering out clear lard. When the oil temperature rose, she poured in thinly sliced ​​pork and quickly stir-fried it. The pork slices quickly changed color and curled in the hot oil, turning from bright red to grayish-white, with the edges slightly charred.

She quickly added a little cooking wine, and the aroma of the wine sizzled and rose up, taking away the last trace of fishy smell and leaving only a mellow fragrance.

Next, the first thing to be added is the tender cabbage stalks. The thin slices are stir-fried in the hot oil, making a "shh" sound, and gradually become transparent and soft, with the edges curling up slightly. When the cabbage stalks are cooked through and emit a sweet aroma, a large bowl of tender green cabbage leaves is poured into the pot.

The cabbage leaves wilt quickly upon contact with heat, shrinking in size and mixing with the meat slices and cabbage stalks. Continue stir-frying until all the cabbage becomes oily and tender, and the moisture has been moderately extracted.

The seasoning of this dish is relatively light, mainly salt, to highlight the natural sweetness of the cabbage and the savory aroma of the pork. The stir-fried cabbage and pork are placed in a large bowl for later use, leaving the oil and delicious broth in the pan.

She added an appropriate amount of water to the pot and brought it to a boil. Once the milky white broth in the pot was boiling, she poured in another bowl of rinsed and drained raw rice. The rice grains floated in the boiling broth. She stirred it slightly so that each grain of rice was evenly immersed in the delicious "broth".

She covered the pot with the lid on, and the heat needed to be gentler and more even. She simmered it slowly over low heat. When the rice was about 70-80% cooked, she lifted the lid and poured the large bowl of oily and fragrant cabbage and pork back into the pot. She quickly and gently stirred it from the bottom up with a spatula, making sure the rice, cabbage leaves, meat slices and broth were fully and evenly mixed together.

The sweet juices of the cabbage, the savory aroma of the pork, and the grainy flavor of the rice blend perfectly at this moment. Cover the pot again and use the residual heat to thoroughly cook the rice, allowing the flavors to permeate and meld even more.

When the pot of chestnut rice on the left emitted a pleasant, slight crackling sound, indicating the formation of crispy rice crust, and when the broth of the cabbage rice on the right had been completely absorbed by the rice grains, she decisively removed all the remaining fire from both stoves.

However, she doesn't rush to lift the lid immediately. Letting the rice "warm" in the residual heat of the pot for a while is a key step to make the flavors blend better and the rice softer and more moist.

She used those precious ten minutes to quickly tidy up the messy counter, put away the used bowls and plates, and lined up the large stacks of brand-new plastic lunch boxes on the open ground next to her, opening the lids and waiting for them to be filled.

When the time was up, she took a deep breath, then gripped the handle of the heavy wooden pot lid on the left with both hands and lifted it upwards with force—with a "whoosh," the long-accumulated white steam, mixed with an exquisite aroma, instantly filled the upper part of the kitchen.

As the mist dissipated, the rice in the iron pot on the left was revealed to be plump and glossy, with an enticing reddish-brown color. Golden chestnuts were nestled among the rice, and evenly distributed, fragrant diced meat was served. At the bottom of the pot, there was a layer of golden, crispy rice crust.

The cabbage on the right, after being simmered, has a unique sweet aroma that dominates, mixed with the savory fragrance of pork and the soft, fragrant rice soaked in the broth.

Xu Xiaoyan immediately began to divide the rice into portions. She carefully inserted the rice into the pot from the side, gently stirring it to break up the fragrant, crispy rice crust at the bottom and mix it evenly into the rice. Then, spoonful by spoonful, she pressed the steaming, fragrant chestnut and pork rice into the opened plastic lunchboxes, ensuring that each box contained as much meat, chestnuts, and crispy rice crust as possible. She packed it tightly, filled it up, and then snapped the lid shut with a "click," creating a temporary airtight space.

Next is the cabbage and pork stew rice. Because it is moist, it is easier to pack into a box, but you need to be careful not to spill too much soup. Pack it into the lunch box in generous portions and seal it tightly.

After packing a box, she had a sudden thought, and the box of cooked food instantly disappeared from her hands.

One box, two boxes, ten boxes, fifty boxes... She repeated the actions of dressing up, covering, and transferring the boxes.

Only after the last meal was packed into a lunchbox and moved into the space did Xu Xiaoyan finally allow herself to lean against the cold wall and catch her breath briefly.

However, this was just the beginning. For the next twenty-odd hours, in the final moments before the unified relocation to the underground city, Xu Xiaoyan barely closed her eyes.

Smoke billowed continuously from the chimney of the hut, and the coal and firewood in the stove burned fiercely day and night. She worked almost frantically between the stove and the cutting board.

I stewed a large pot of braised pork; I cooked the beans and grains stored in the space into a thick and substantial multigrain porridge, which I also divided into boxes for storage; I even used the last bit of time to stir-fry several large pots of easy-to-preserve meat sauce and mixed vegetables...

Just as she thought the fuel was about to run out and was preparing for the final cleanup, a thought flashed through her mind like a spark—she suddenly remembered that deep inside the space, there were still dozens of kilograms of fresh wild boar meat lying quietly!

This thing has extremely firm meat with thick muscle fibers, containing a primitive and rich wild flavor that is hard to match with domestic pork. However, it also carries a strong, unbearable fishy smell if not handled properly. If it is stewed directly like this, the taste is probably unbearable even for her.

"Fortunately... the spices I've collected these past few days are comprehensive and varied enough." She looked at the burlap sacks filled with various spices in the corner, let out a soft breath, and a resolute light rekindled on her tired face.

She was indeed tired, but a stronger desire to "make the most of everything" and not waste any resources acted like a stimulant, sustaining her.

There's still some fuel left over. It's best to take advantage of this last chance to stew these rare wild game with plenty of seasonings, process them into a cooked dish that can be preserved for a long time, and store them in the space.

With another slight thought, a large piece of wild boar hind leg meat, dark red in color, with golden fat layers and a distinct wildness, along with several strips of pork belly with distinct layers of fat and lean meat and tempting marbling, appeared on the freshly cleaned cutting board.