How to eat pineapple buns on the immigration ship

Chapter 205 Making Mayonnaise

"Actually, this salad dressing really doesn't require so many people." While directing the kitchen AI to bring the ingredients she needed, Xiangchuan kindly advised the people from Class 8 of Grade 1 who came to "watch", "This thing hardly requires any fire. I'll take Yating and the other three to prepare the ingredients and then stir it up and it'll be almost done."

This is the truth. The raw materials for the mayonnaise that Kagawa is going to make later are very easy to handle.

"Kagawa-san, what you said is wrong." Class monitor Lu Daiqing pushed up his decorative glasses. "You once confidently told Ouyang and the others that 'fried eggs are a very easy dish to make', but when the three of them actually tried it, it took them several times longer than you expected to learn how to make a decent fried egg."

"Before the school anniversary, we made omelets under your guidance, and it took us more than a week. During the field training, we learned your way of handling ingredients immediately, but making any kind of food was the first time for all of us to experience it ourselves. For you, Kagawa, what you are going to do next may be simple, but it may not be the case for us."

"Besides, don't forget our class motto—"

——If you don’t try, you are doomed to fail.

Class monitor Lu Daiqing's rare long speech successfully shut Xiangchuan up. She sighed in her heart, wondering whether it was a good thing or a bad thing to teach this famous quote to the young people in the class so that they could learn the unity of knowledge and practice.

Judging from the current situation, this group of guys in the class already has the potential to make Class 8 of Grade 1 the pinnacle of the entire grade and even the entire school.

Is this a good thing or a bad thing? If these guys are led astray, their parents won’t have any objections, right?

With a little uneasiness, Kagawa began to direct the kitchen AI to deliver the ingredients here.
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This time, Kagawa plans to make ordinary mayonnaise.

It’s not that she can’t make other salad dressings, but whether it’s sesame paste or vinegar, olive oil or sesame paste, soy sauce and the like are indispensable, which are condiments that have not yet been mass-produced in modern times or have not even seen the shadow of the raw materials.

Mayonnaise, as the name suggests, is mainly made of egg yolk.

Although this stuff has a very high oil content, it is still very picky about the type of oil. The cooking oil in modern people's kitchens is converted through material conversion technology. Based on his experience of hanging around his mother in the kitchen at home during his student days and his actual tasting experience, Kagawa concluded that the sample of this stuff is definitely peanut oil.

Kagawa was once confused: Since such advanced technology of material conversion is used, why can't it be replaced with lard?

Later, I thought about the fact that pork has a lower status in modern people's minds than freshwater fish, and I felt relieved.

In the past, modern people only needed to make solid and liquid foods, and the production process was simple, so they didn’t care much about the type of oil.

Kagawa: Well, only people in the 21st century are more concerned about their diet and lifestyle, right?
Before, Kagawa was only doing simple cooking and frying, and he was not picky about the type of oil, but now it was salad dressing's turn, and he was in trouble.

Because salad dressings are usually served with fried foods that are high in oil and salt, or vegetables and fruits like today, salad dressings other than vinegar are usually refreshing and refreshing, but will become greasy if you eat too much. Therefore, lighter oils such as olive oil or corn oil are generally used when making salad dressings.

This would not be a difficult task in the 21st century, but it is now 30,000 years later.

The corn and olives are probably still lying somewhere in the botanical garden!
Therefore, Kagawa's priority is to find a substitute for mayonnaise.

There are a lot of ingredients that need to be prepared: eggs, milk, flour, sugar, salt, white vinegar, salt, and water.

Actually, the most difficult step in the whole production process is the first step - taking the egg yolk! Kagawa cracked the eggs into a bowl, then picked up two spoons, scooped up the egg yolks left and right, and put them into another empty bowl.

After repeating this three or four times, Kagawa looked at the people in Class 8 of Grade 1 with an uneasy look and said, "Can you separate the egg yolk and egg white like this?"

It’s not that she was worried about everyone failing and messing up. If the separation failed, the worst that could happen was that she would add a few more servings of scrambled eggs with tomatoes or double the amount of eggs in fried rice to the dinner menu.

As soon as she said this, Ino, who was standing next to her, asked with a confused look on his face: "Can't we let the kitchen AI do this job?"

In the past, when making liquid foods, flour and rice needed to be sifted to ensure a thick texture, and other vegetables were also filtered after juicing - that is to say, the kitchen AI had sifting supplies, and filtering egg whites could be completely left to the kitchen AI.

And it won’t bring out as much egg white as when Kagawa did it.

Kagawa: “…”

Why didn't you say so earlier!
After the misunderstanding, Kagawa could only turn around and proceed to the next step.

She put two egg yolks, sugar, salt, flour and milk into a large bowl in turn, and then quickly stirred them until the flour particles in the bowl disappeared completely to the point where they were invisible to the naked eye. Then she continued to put about 10 ml of white vinegar into the bowl and continued to beat for a while.

At this time, the boiling water that Kagawa had just instructed the kitchen AI to prepare had just boiled. She placed the large bowl on the boiling water and instructed the kitchen AI to stir at a faster frequency than her. While giving instructions, she adjusted the power according to the whipping speed of the kitchen AI.

There was no other way. Kagawa had always used an egg whisk before. She didn’t know whether the stirring frequency of the kitchen AI was appropriate, so she could only use her own speed as a sample and slowly adjust the speed.

Fortunately, with Kagawa's data for comparison, at least there was no tragedy of the mixed egg liquid shooting out in all directions when stirred. After more than five minutes, the liquid in the bowl became milky and Kagawa quickly called a halt.

Kagawa glanced at his personal terminal. There was still more than an hour before dinner, which was just the right time to eat mayonnaise. Kagawa quickly asked the kitchen AI to put his mayonnaise in the refrigerator.

When she turned around, she saw that everyone in Class 8 of Grade 1 was eager to try.

These guys are usually assigned by Kagawa to cut and wash vegetables, but they don't often have to do work like this kind of mixing. It's so cool!

Seeing these young people so motivated, Kagawa originally wanted to ask the kitchen AI to take over the mayonnaise making work, but now it was difficult to ask. She hesitated for a long time and could only squeeze out one sentence: "Don't stir too hard."

It’s not a big deal if you stir slowly, at worst you can ask the kitchen AI to help. But if you stir too quickly and for too long, and eventually the oil and water separate, then there’s really no way to save it - maybe there is a way to save it, but Kagawa can’t just take out his personal terminal in public and open Geegle to check “How to remedy the situation when oil and water separate when making mayonnaise”!

After receiving Kagawa's order (Kagawa: It's not me, I don't have it, don't talk nonsense), everyone immediately cheered and dispersed.

Kagawa stood in the corner and watched the students in Class 8 of Grade 1 busying themselves with mayonnaise. While staring at their movements, she frantically recalled the recipes she had seen on the Internet before.

The main thing is, the egg whites left over from making mayonnaise are wasted if not used.