mortal train conductor

Chapter 334
In front of Station F, Liu Qun and Zhang Lan carried out shift work.

Liu Qun first emphasized the precautions with the successor, and then carried out a normal handover with Zhang Lan. Liu Qun specifically told Zhang Lan to focus on monitoring the drop-off of the track inspection car when arriving at Station F.

After using the video recorder to record the dropping and hanging process, it is important to ensure that the luggage car door at the rear of the train is locked in place.

But Zhang Lan didn't take the track inspection car too seriously.She thinks that the track inspection car itself has little to do with the passenger section. Besides, it has already arrived at the station, so there is no business for the passenger department. She only needs to be responsible for checking the lock status of the luggage car door at the rear of the train.

Liu Qun had already done the preliminary work perfectly, so Zhang Lan didn't pay too much attention.

Zhang Lan made a bowl of noodles in leisure time after taking over.

According to Wang Mengmeng's introduction, she first washed the bowl of noodles with boiling water, and after waiting for more than 10 seconds, she poured out the bowl of boiling water again, basically avoiding the first boiling water, so that the noodles can be cooked A lot of grease on the surface was removed, and then, the boiling water was connected again to start making noodles.

After the first cleaning, put the bowl of noodles in a fast food cup, pour hot water for the second time, Zhang Lan stirs the noodles while pouring them until the noodles are completely scattered, then cover the noodles, and do the second time Pour off all the water, and add hot water to soak again for the third time.

After these few steps, the fat content on the surface of the bowl noodles is very low. Although it is impossible to achieve a state of no fat at all, but at this time, it is basically safe to eat.

Zhang Lan threw away the sauce packs and seasoning packs, leaving only the vegetable packs, and then took out two bags of dehydrated vegetable packs she bought from the Internet and put them in.

There are many varieties of this kind of dehydrated vegetable bag, also known as rehydrated vegetable, which is a kind of dried vegetable made by washing and drying fresh vegetables to remove most of the water in the vegetables.

The original color and nutrient content of the vegetables remain basically unchanged.

It is not only easy to store and transport, but also can effectively adjust the seasons of low and high seasons for vegetable production.

When eating, just immerse it in clean water to restore it, and retain the original color, nutrition and flavor of the vegetable.

Looking at the colorful vegetable grains floating on the net, of course I took a deep breath and felt very appetizing.

Since knowing that bowl noodles are not so unbearable in the legend, everyone is not so resistant to eating bowl noodles.

In fact, the first brewing is the same as washing tea. When it comes to the term "washing tea", I am afraid that everyone who likes to drink tea is familiar with it. From the meaning of the word, it means "washing the tea leaves".

Especially when brewing Gongfu tea with a teapot, people are used to flushing the teapot with water and soaking for a while, then pouring out the first brewed tea, which is called "washing tea".According to research, the term "washing tea" began in the Northern Song Dynasty and has been used in the process of making tea for nearly 700 years.

The "Washing Tea" article in the "Chinese Tea Dictionary" explains: "Washing tea means washing away impurities on the surface of loose tea, and can induce tea fragrance and tea taste."

It can be seen that "washing tea" does have the effect of washing away the dust and powder on the surface of the tea, but the main purpose is to soak the tea leaves, help the tea leaves to stretch and the tea juice to leaching, so that people can quickly feel when making tea. Tea aroma.

Up to now, more tea lovers call "washing tea" elegantly as "running tea" or "waking tea".This is a ceremony and a courtesy to the guests, and it is an indispensable link in the tea ceremony.

The diameter of most of the noodle cakes in the general bowl of noodles is not too large, just to achieve the purpose of fast water absorption.When producing instant noodles, the noodles are steamed and then fried at high temperature to remove water. The water content of the noodles is only about 3% to 5%. This can prevent the growth of microorganisms and naturally extend the shelf life. Everyone knows this Afterwards, I realized that bowl noodles do not need additional preservatives.

Many employees also searched for relevant information, and Zhang Lan learned that what really needs attention when eating a bowl of noodles is not the noodles, but the seasoning or sauce package that comes with the bowl of noodles.

Among them, the sodium content in the seasoning package is very high, in addition to sugar, monosodium glutamate, nucleotides, and seasonings added depending on the flavor, etc., high sodium and high fat in noodles, which are also recommended by many nutrition experts to eat in moderation reason.

Zhang Lan uses her own stainless steel fast food cup for brewing.

Nowadays, stainless steel tableware slowly occupies many people's kitchens. This kind of tableware is bright and clean in appearance, beautiful and gorgeous, clean and hygienic, wear-resistant and light in weight, easy to scrub and disinfect, and durable. Its chemical properties are very stable, and it is relatively acid-resistant and resistant Alkali and corrosion resistance, it has become an indispensable new tableware for modern families.

Today's stainless steel tableware has a wide variety and novel styles. It has been scientifically proven that the rational use of stainless steel tableware is beneficial to human health.

The main components of stainless steel tableware are iron, chromium, and nickel alloys, each of which has 60%-75%, 10%-20%, and 2%-10%. In addition, it also contains trace metal elements such as manganese, titanium, cobalt, and molybdenum. These are indispensable trace elements for the human body. The human body cannot synthesize them by itself and must be ingested from the outside world.

According to research, food cooked with stainless steel tableware contains higher amounts of iron, chromium, and nickel than those cooked in other pots, and also contains trace elements such as manganese, molybdenum, and cobalt, which are extremely low in ordinary food. Tiny, but if the human body lacks one or several trace elements, it will suffer from many diseases.

The trace element chromium participates in the metabolism of sugar and fat, can enhance the decomposition and excretion of cholesterol, and reduce the incidence of coronary heart disease.

Nickel is a cell membrane component that can activate insulin and lower blood sugar levels.

Manganese is involved in bone growth and development and hematopoiesis, and is closely related to reproductive function.

Molybdenum is a component of various enzymes in the human body and directly participates in the metabolism of the body.

Cobalt is the active center of vitamin B12, which promotes erythropoiesis (“hematopoiesis”) and also affects the absorption and metabolism of phosphorus, magnesium and iron.

Well-known nutritionists pointed out that long-term lack of trace elements such as chromium, nickel, manganese, cobalt, and molybdenum in the diet will increase the incidence of diabetes and cardiovascular and cerebrovascular diseases (such as coronary heart disease, stroke, etc.).Therefore, the common use of stainless steel tableware will benefit the elderly, especially the elderly with diabetes and cardiovascular and cerebrovascular diseases, and it will also benefit the growth and development of children.

However, special attention should be paid to the selection of stainless steel. If you are not careful, you will buy inferior stainless steel.

At present, there is a cheap stainless steel product in the society, which only contains iron and chromium. It showed its original shape, blackened and rusted little by little. Wang Jian once bought such a fast food cup, and the price was one-third of Zhang Lan's fast food cup.

After the blackening, Wang Jian could remove it with a little wiping at first, but more serious rust spots would appear soon, and the frequent wiping would cause the epidermis to gradually fall off, making the surface uneven and affecting normal use;

The most important thing is that some chromium stainless steels even contain heavy metals that are toxic to the human body, such as aluminum, cadmium and lead.

Therefore, Liu Qun also conducted a comprehensive science popularization to everyone. When buying fast food cups, don’t be greedy for cheap. Be sure to buy authentic stainless steel. There are many benefits. Good-quality fast food cups are durable and good for human health.

(End of this chapter)