Doomsday I Have A Super Survival System

100 Chapter 100

This is the first little life born in the shelter, and also the first little life born after the nuclear explosion…at least in the shelter.

To celebrate, Ankai killed a boar specially.

This is the largest pig in the breeding house, weighing several hundred catties, and the oldest pig. Pigs need fresh blood, like this old pig, you can keep it, and it doesn’t matter if you eat it.

But today is to celebrate after all, so An Kai has no psychological burden at all.

He has the skill of [Chef], so this celebration meal was all handed over to An Kai to complete.

An Kai immediately thought of the pig-killing vegetables he had eaten in the countryside.

The so-called pig-killing dish was first popular in the Northeast rural areas, and then gradually spread to the whole country, but the most popular place is undoubtedly the Northeast region in the previous life.

For the rural people in the past, the pig-killing dish was a very important dish.

The fat pigs that have been raised for a year are slaughtered, and the meat and oil for the new year and even the following year will be available.

In rural areas, slaughtering pigs is very seasonal. Most of them have to enter the twelfth lunar month, at least after the winter solstice at the earliest, and before the beginning of spring at the latest.

On the one hand, pigs can only grow bigger and save more meat only when they are raised for enough time. Another reason is that people in the village have said that once new year pigs are slaughtered before the winter solstice and after the beginning of spring, the pork will be stained with “spring.” Qi” is very bad.

This “spring breath” statement sounds mysterious, but in fact this statement is also the scientific experience of the ancestors through long-term observation of the laws of nature.

Farmers’ pork is stored for one year. In ancient times, was there such a convenient and diverse preservation method as modern. Even with various preservation measures such as pickling, smoked roasting, sealing, and air drying, it is difficult to guarantee that there will be no mildew, maggots, and corruption in the spring and summer.

Therefore, people have to find ways to extend the storage period of pork. The period after the winter solstice to the beginning of spring is the lowest temperature of the year. Butchering pork can minimize the temperature. If combined with other fresh-keeping technologies, the pork will be broken. The probability will be greatly reduced.

Killing pigs is a major family event for a farmer after the winter, and it is also a major event for the whole village. In the past years, there were professional butchers in almost every village. After a family discussed the matter of killing pigs, the first thing was to make an appointment for the butcher, and the second thing was to make an appointment for “boiling water.”

To kill pigs, you need to use a bucket filled with boiling water. Throw the killed pigs into boiling water and scald them. Only after pulling the hairs and skins will they be smooth and clean. The small family only has one pot, and the boiling water cannot meet the capacity of the bucket. This requires the neighbors to help boil the water. At that time, five or six families and seven or eight buckets will supply boiled water.

After the bucket is scalded and cleaned, the pig is “out of the bucket”. The first thing the butcher does is to remove the pig’s head.

The blood shed during pig slaughter is also reluctant to waste. It will be put into a basin, mixed with flour and seasoning, and steamed into “blood tofu.”

The collar meat is also called scalpel meat. The scalpel meat is quickly put in the pot, and the blood tofu is put in the basket at the same time. The owner quickly prepares other ingredients to serve the dishes in the shortest time.

When the pork has been cut into pieces and placed neatly, the kitchen is also full of fragrance. Use fat cut meat, red and tender blood tofu, and cabbage, vermicelli, potatoes, golden needles and other ingredients to “fish and dragon” and reunite. The pig-killing vegetables in the pot are cooked.

Of course, this is a relatively simple version. With the development of society, the dishes of pig-killing dishes have gradually become richer. The pig-killing dishes that Ankai has eaten consist of many dishes, large and small.

Of course, he doesn’t know whether it is authentic or not. He has heard that there is only a smorgasbord of pig-killing dishes, and he has personally tasted pig-killing dishes composed of multiple dishes. Which one is authentic? He, an outsider, really does it. Not sure.

Anyway, the one time he had eaten, there were a few very delicious dishes.

For example, garlic white meat is cooked with large pieces of pork and sliced ​​into large slices, dipped in salt noodles or garlic sauce, to relieve greasiness and enhance the flavor, the most original and delicious flavor.

There is also garlic heart-protecting meat. The part of the meat between the pig’s heart and liver has a chewy texture. It should also be eaten with garlic sauce.

Firewood bones are also used for demolition, which is pure lean meat removed from big bones. Saying “demolition” means that a large piece of lean meat has to be torn apart by hand; saying “chai” is because the shredded meat will look good after the meat is cooked. The dipping sauce is made from soy sauce, vinegar, chili oil, garlic, mustard, fermented bean curd, sesame sauce, etc.

His favorite is a sauerkraut stewed with white meat and blood sausage.

The sauerkraut must be made from northeast long cabbage by natural fermentation, and the color is slightly yellow and translucent; the white meat is a large piece of pork belly with skin; the blood sausage should be made with fresh pork blood, add chopped green onion, salt and other ingredients to season and pour it in Casings, when cooking, take a long needle and prick the blood sausage from time to time. When the needle eye does not bleed, it will be out of the pot immediately to ensure the freshness of the blood sausage.

These three flavors were simmered in a pot of gurgling, and the fat in the pork had been removed by the sauerkraut.

It’s a pity that he doesn’t have sauerkraut, so he can’t make this dish.

The process of killing pigs is very simple. It is all mechanized operation. It is very magical. It is obviously a very simple automatic equipment, but in the end, it can even do things like killing pigs, and it does it very well.

The whole process, if viewed from An Kai’s perspective, is quite fantasy. The pig was pushed into the slaughter room and then dismembered after a few brush strokes. Pig skin, pig bones, pork, pig blood and internal organs were put away separately. Even pig hair and trotters were left behind. Even the stuff in the pig’s intestines was cleaned out, and only transported into the biogas converter.

However, in the eyes of others, the whole process of killing pigs is very complicated. This is the cognitive distortion of the system to them, and this point need not be introduced.

The various ingredients that have been cleaned up are all very clean, and there is no need to clean them again.

As the chef, An Kai determines the content of today’s meal.

First of all, the most important and hardest dish is bone stew. In this respect, the system is very smart, but there is no thorough bone separation, but just like a normal pork shop, a part of the meat is left on the bone.

This kind of bone meat tastes the most fragrant. After blanching the big bones, throw them into a large pot, add seasonings such as star anise, pepper, green onion, and soy sauce. Bring to a boil on high heat and simmer for a few hours on low heat. …It’s almost, drooling thinking about it.

In addition, he filled with blood sausage, marinated pig head and trotters, made skin jelly on pig skin, made barbecued pork belly, and left a lot of pork, which he put in the cold storage. Such a big pig, if you save a little bit of food, it will be enough for them to eat for a long time.

Under the action of the system, the piglets can reach adulthood in only two months, and then they can give birth or kill and eat them in a month, so as long as they persist for a while, the shelter will soon be able to live without lack of meat. Life.

[Chef] The advantage of the skill is that even if An Kai has never done it before, as long as he has eaten it, he can replicate it almost perfectly. And he can also develop new dishes by himself. As long as he has an idea in his mind, he can judge for himself whether the research and development can be successful, and he can always find the right direction during the research and development process.

Everyone who ate this meal was full of greasy mouths. To be honest, although the food in the shelter has always been good, there is actually no fresh meat. For a long time, all they ate were canned meat.

Canned meat is okay to have an occasional meal, but in the final analysis there is still a lot of starch in it. No matter the texture or taste, it can’t compare with fresh meat.

Choosing canned meat is really helpless.

Now that he finally had fresh meat, Curry even burst into tears in his eyes.

Fresh meat can supplement many trace elements required by the human body and provide a large amount of animal protein. The most important thing is that the fat provided by meat can reduce the demand for other things.

Why can people eat before? On the one hand, it is because of the huge consumption, on the other hand, it is also because there is no oil and water in the stomach. It is also because there is no oil and water, so the body’s digestion speed is very fast, and more food is needed to supplement the body’s needs.

Because modern people can eat meat with meals, the body is in a state of adequate nutrition for a long time, so the consumption of food is actually constantly decreasing.

And eating more meat is definitely better than eating more carbon water, so the supply of meat is actually more important than food supply from a certain point of view.

Of course, the premise is that the food can be full. If the food itself is not full, or simply is in a state of scarcity, meat alone will not be able to meet the needs of the body.

In short, everyone is very happy to eat pork.

The atmosphere of the sanctuary has become a lot lighter and joyous in just one meal.

It’s a pity that the meat supply in the shelter can’t keep up. In a short period of time, everyone has to save food. At least one quarter later, the meat supply in the shelter can be completely opened.

After dinner, Emma and Joanna went to wash the pots and dishes, Ankai called Kent and Philip, and other people who could provide combat power together, and he was about to have a meeting.

The main content of the meeting was to clean up the upgraded zombies in the riverside area. Although the nuclear explosion wiped out most of the zombies, there are always “lucky ones” who can survive. When Philip took turns to collect supplies before, he encountered surviving zombies, and they were upgraded models.

Different from the original walking zombies, the upgraded zombies found this time were lying on the ground. Like a spider, their limbs and joints were upgraded, and they moved so fast that they almost injured George. If it weren’t for Philip to shoot through the zombie’s head three times in a row at the critical moment, maybe the shelter would be downsizing.

And this is just one of the zombies they found. In fact, this time Philip and George found more than 30 groups of zombies. The existence of these things has seriously affected the collection of materials in the shelter, so An Kai has decided All these zombies must be cleaned up.

Calling everyone over is to discuss an appropriate method together.