How to eat pineapple buns on the immigration ship

Chapter 246: Kitchen Division of Work in Class of Senior

As the eight teams in the kitchen started to get busy, Xiangchuan began to assign tasks to Ouyang Yating and the other two. She sent them some information on the light screen. After the three of them looked through it, their expressions gradually became complicated.

"You really know how to order people around, President." Ino said gritting his teeth.

"Of course. I'm the president after all." Kagawa chuckled, patted his shoulder, and began to patrol the kitchen leisurely.

The three of them sighed lightly, feeling that this was a heavy responsibility, but since it was a task assigned by Kagawa as the president, they could only do it honestly.

Kagawa did not stop and began to carefully observe the production process of each group.

Squad leader Lu Daiqing's team is responsible for handling staple foods.

Since there was no rice, Kagawa had to choose pasta first. She originally planned to just order noodles and egg pancakes, but when she was slacking off during training, more than one person "accidentally" passed by her and "happened" to mention that they wanted to eat steamed buns, noodles, dumplings, etc.

As a result, the staple food team had to prepare more dishes.

After wheat flour is added with water and salt to form dough, it is divided into three portions by the kitchen AI's robotic arm and handed over to the staple food team to be made into noodles, dumpling wrappers and pancake wrappers respectively.

Of course, because the ratio of water and salt for kneading the dough was prepared in advance by Kagawa, the infinite cycle of "adding more water and more dough" encountered during the field training was avoided.

The students in Class 8 were not yet experienced in rolling and cutting noodles (Kagawa forgot to bring his portable noodle machine from home, so he could only cut the noodles by hand), so the noodles they cut were of varying thicknesses.

However, noodles are not so particular, at least that's how Kagawa treats noodles. Kagawa asked them to coat the thin noodles with a thin layer of flour and roll them into fist-sized pieces, then put them in piles. For the wide noodles, he asked them to roll them into flat sheets with a rolling tool, cut them into half the length of regular noodles, and then coat them with a thin layer of flour and put them aside.

Xiangchuan had only seen this kind of noodles at the old grandmother's house next door when she was a child. She had no idea what it tasted like because she didn't like noodles very much when she was a child. When she grew up and no longer restricted her diet, she was too far away from home and had no chance to taste this kind of handmade noodles.

At least judging from the way the neighbor's kid was slurping the noodles, the taste of these noodles isn't too bad.

Class 8 had practiced making dumpling and pancake skins during the school anniversary. Although everyone was a little unfamiliar with them at first, after Kagawa gave them instructions on the noodles, the thickness and flatness of the dumpling and pancake skins gradually became standardized.

In fact, as long as the skin of dumplings and pancakes is not too thick, these noodles will not be unpalatable. Xiangchuan, who does not like to eat thick noodles, thought.
-
Nancy's team is responsible for meat.

At present, chicken and beef are still circulating in the market. Everyone is familiar with these two kinds of meat, especially chicken.

The members of the meat group also shook their heads and said, "It would be great if the chickens they brought up were live chickens instead of cleaned ones. We could perform a chicken-killing show in front of the whole grade."

The other group members nodded when they heard this.

Kagawa: You can, but it’s not necessary.

The beef was divided into three portions according to their uses. Two of them were used for frying steaks and chopping into minced meat. As for the remaining portion, Kagawa did not ask them to do any special knife work, but directly put it into the soup that already had white radish and ginger in it and stewed it.

The chicken remains the same as usual, the whole one is used to make soup, and the cut chicken is prepared to be used for stir-fry.

However, this time, Kagawa asked the kitchen AI to keep some of the internal organs when processing the meat. The members of the meat team looked at the internal organs of the cow and chicken, and their eyes lit up and they were ready to try, which frightened Kenny and Reeve outside the kitchen. Kenny and Reeve: What...what are they going to do with these inedible waste ingredients?
In fact, within the past half month, the Agriculture Bureau approved the edible license for beef and chicken offal. Yuexiang Restaurant obtained the authorization for Kagawa's new recipe as quickly as possible and put dishes on the shelves in the store that mainly use beef liver, beef heart, beef intestines, beef brain and chicken liver, chicken heart, chicken intestines and other offal parts.

These internal organs were originally listed as inedible waste ingredients, so when some diners saw these things included in the menu, they instantly panicked: Is Yuexiang Restaurant trying to harm people?
Therefore, it has aroused a lot of doubts. However, among the loyal customers of Yuexiang Restaurant, there are many fierce people like the young gluttons of Class 8. When they see the new dishes on the shelves, they immediately choose to go and taste them as soon as possible.

The special texture and taste of beef and chicken offal instantly captured these warriors. They actively wrote about their eating experience on SNS in as much detail as possible, which attracted more diners who were just watching to try it, and then captured a bunch of fans.

In half a month, nearly 80% of the diners at Yuexiang Restaurant had tasted these poultry offal, and nearly 70% of them said they could accept them.

The customer data of Yuexiang Restaurant also became an important reference for the animal husbandry-related departments of the Agriculture Bureau to actively promote meat diversity in the market, but that was all later.

Because the Agricultural University Affiliated High School had the right timing, location and people, it was the fastest to reach a cooperation with Yuexiang Restaurant and introduced these offal dishes. Therefore, the students from other classes in the first year of high school who were watching the scene all knew how delicious beef and chicken offal were after being cooked, and their eyes were wide open.

You have to know that the supply of beef and chicken offal here is not as abundant as in the school cafeteria and the Yuexiang Restaurant on the main ship. It is absolutely on a first-come, first-served basis. Most of the people in Class 8 are definitely eyeing the offal dishes, and as for the rest... it will be a tough battle when dinner time comes.

The students outside the kitchen stared at the beef and chicken offal being processed in the cafeteria, rubbing their hands in anticipation.

Kenny & Reeve: ...are these kids serious?
-
The group led by cultural and arts committee member Mandy is responsible for processing the vegetables.

When we say processing, it actually means cutting, dicing, and chopping the vegetables according to the needs of staple foods and dishes.

The students in Class 8 have actually made great progress in cutting vegetables compared to the field training, but the quality of the cuts is still somewhat unsightly in Kagawa's opinion.

When dicing, the vegetables are cut too finely, almost like potato slices or carrot slices. When shredding, they are either cut into thin noodles or as thick as the little finger. Mincing is relatively better, but some are chopped too finely, almost squeezing out the vegetable juice.

But there is no shortcut to knife skills.

Or it is entirely handed over to the kitchen AI for standardized processing. For example, after being fine-tuned by Xiangchuan, the vegetables processed by the chef are already worthy of being used in the 21st century for knife skills to show off.

Or, you can practice knife skills by yourself. What Kagawa can do now is to cut radish into the thickness of two pencil leads. The three people from the Tongue Tip Club who are arranged by Kagawa to practice knife skills every week are relatively better. They can cut it into the thickness of half a pencil. The young people in Class 8 have not received any guidance from Kagawa, so it is considered good if they can cut it into the thickness of a little finger. At most, they can add one more knife to cut it thinner.
-
The last labor committee member, Fu Chengkai, was in charge of the dessert portion.

The ingredients currently available were not enough for Kagawa to show his talents, so he arranged some desserts that were easier to make for them, such as pudding, French fries, ketchup, cucumber salad, etc.

But the eight groups of gluttons felt that this was too little.

When Xiangchuan came over to inspect, Fu Chengkai came over and muttered:
"Kagawa, do you think you can make a few more kinds? I think we can make double-skin milk ones too..."

She looked at him expressionlessly and said:

"If you don't mind eating hot double skin milk, then I don't mind arranging it for you."

Just one sentence made the Taotie in Class 8 surrender.

——Double skin milk, of course it tastes better when it’s chilled!