The snorkeling is over and it's afternoon... It's time to go home, Zhang Churan took the three girls home, and then it was time to cook dinner, and the dinner was more luxurious, because there was a lot of time, Zhang Churan cooked a lot of dishes.

The three girls ate a lot, and when the dinner was done and the four of them were looking at the stars in the courtyard, everyone began to give their opinions on today's problem.

"Dude... What if we don't have any guests tomorrow?" Zhang Siyi leaned on Zhang Churan's shoulder.

"No, it won't.... Zhang Churan said with a smile: "Today is because of the rain, and when the weather is good tomorrow, there will be guests." ”

"Not necessarily, I feel like we're going to do something?" Zhao Liying looked at Zhang Churan.

And Di Li Reba, who followed behind, also said: "Brother Chu Ran, I don't think we sell too few things, can we do something more, in fact, there is no point when the guests come, there is only a claypot rice, some people don't like to eat, so they leave directly." ”

"Uhhh The girls' request also surprised Zhang Churan, but he felt that what the girls said was right, but what else could they do now, stir-frying, stewing, these are not appropriate.

Fortunately, at this time, Luo Tian walked in with a box of instant noodles: "You have finished eating, there is nothing left, I am still hungry." ”

As soon as he finished speaking, Zhang Churan laughed and said, "I know what else to sell." ”

"What else can you sell?" all the girls looked at Zhang Churan, and Zhang Churan smiled and said, "Sell instant noodles." ”

"Selling instant noodles?" The three girls frowned, and Luo Tian, who heard Zhang Churan's words, smiled hesitantly: "This is good, our gold owner will definitely be happy." ”

Looking at the happy Luo Tian, Zhang Churan smiled and said: "I'm not the father of the gold lord, but you must know that instant noodles are indeed a stearful item abroad."

Especially in prisons, where almost all inmates are frantically collecting instant noodles, and in prisons, as long as you have the source of instant noodles, you have the power in your hands.

This underground currency was first circulated because the prison reduced the prisoners' food expenses, and food became a scarce resource. Later, the prisoners discovered that instant noodles were a food that had more characteristics than the usual equivalent: they could be stored for a long time, they could meet their needs, and they would have absolute value preserved. This is prison economics.

Cigarettes, once the common currency in prison, are now instant noodles. This is the prisoners' own Bretton Woods system, which is called "fried gold" in the code of the trade

In prisons, instant noodles are more affordable than cigarettes, and two packs of 59 cents of South Peninsula instant noodles can be exchanged for an $11 T-shirt or five cigarettes worth $2, which is the usual exchange rate in most prisons.

But the most expensive instant noodles are none other than our fireworks, because our instant noodles are full of weight, rich in ingredients, balanced in nutrition, and have a good taste, and have become the top item in the ivory tower of the entire monetary system.

After a professor investigated and interviewed a large number of anonymous criminals, Dr. Michelle Gibson of the University of Arizona's School of Sociology recently published a new study in The Guardian stating that "instant noodles are becoming more and more valuable." ”

"It's not just about food. It is a hard currency, a currency. You can buy any illegal product and service with instant noodles – cocaine, X, and killers. ”

"You can not like instant noodles or even eat them, but you have to use them. In prison, instant noodles are money. Dr. Gibson said.

Whether the prison tycoons can manage his underground economy and prison status depends entirely on how many instant noodles he has stocked up in his lockers.

Mexican Gustavo has been with the CDC (California Corrections Center) for 20 years. With a rich stockpile of cocaine and instant noodles, and a single-handed cover on the Southern California and Mexican borders, business is booming despite being in prison.

Today, he runs the trade of instant noodles and D products in the CDC, and controls the exchange rate between KKY and instant noodles with one hand, and it is he who creates a gold balance of 10 packs of Huaguo instant noodles for 1 gram of cok.

"Yes, instant noodles have a premium, but you know, the dollar will depreciate, and instant noodles won't. "In prison, you have to follow my rules. ”

The value of instant noodles from Huaguo is the highest, followed by the instant noodles of Dongwajima and the worst in the South Peninsula. The exchange rate between them fluctuates between 1:2.2:5. ”

After Zhang Churan's words were finished, all the girls shouted in surprise: "Really?"

"Of course it's true. Zhang Churan laughed: "So tomorrow we will sell instant noodles, spicy, pork ribs, kimchi..." After speaking, Zhang Churan looked at Luo Tian and said with a smile: "Director Luo, we don't need to buy instant noodles, will the program team provide them?"

"Of course... Chu Ran, don't worry about this, I'll make a phone call, and any kind of instant noodles you want will be delivered tomorrow. Luo Tian said.

And Zhang Churan also smiled and nodded: "Of course, in addition to instant noodles, I can also make xiaolongbao." ”

"Xiaolongbao?" Zhang Siyi was overjoyed.

"Hmm... I will make the xiaolongbao, and then Sisi and Coco's mother will give it to passers-by to taste it for free, and I make TJ xiaolongbao, because TJ is used to calling it "baozi", so the saying is different. Gou ignores xiaolongbao, which has the characteristics of thin skin and large filling, and puts the buns in the steamer to make the buns more flavorful.

"Dog Ignorance" was founded in 1858. During the Qing Xianfeng period, there was a young man named Gao Guiyou in Yang Village, Wuqing County, Hebei Province (now Wuqing District, Tianjin City), because his father had a son in his forties, in order to raise a son safely, so he took the milk name "Gouzi", hoping that he could be as good as a puppy (according to northern customs, this name is full of simple and loving family affection). Dog came to Tianjin at the age of 14 to learn art, in Tianjin South Canal on the side of the Liu family steamed food shop as a little guy, the dog is ingenious and diligent and inquisitive, coupled with the careful guidance of the masters, the dog to make steamed buns continue to grow, practice a good job, soon became famous. After 3 years of school, the dog has been proficient in various crafts of making steamed buns, so he became independent and opened a snack shop specializing in steamed buns - "Dejuhao". He used a ratio of 3:7 of fatty and lean fresh pork with an appropriate amount of water, accompanied by pork rib soup or belly soup, plus small sesame oil, special soy sauce, minced ginger, minced green onions, seasonings, etc., and carefully mixed into a bun filling. The bun skin is made of half-leaved dough, and after rubbing the strips and putting the agent, it is rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap the filling, carefully pinch and fold with your fingers, and at the same time twist the folds vigorously, each bun has a fixed 18 pleats, the pleats are dense and consistent, such as the shape of a white chrysanthemum, and finally steamed in the furnace with hard gas.

Because of the noble friend's good craftsmanship, work very seriously, never adulterated, the steamed buns made have a soft taste, fresh fragrance and not greasy, similar to chrysanthemums, the color, fragrance and shape are unique, attracting people from all over the world to eat steamed buns, the business is very prosperous, and the reputation soon sounded. Due to the increasing number of people who come to eat his steamed buns, Gao Guiyou is too busy to talk to customers, so that people who eat steamed buns jokingly call him "dogs selling steamed buns and ignoring people". Over time, people shouted smoothly and called him "Gou Buli", and the buns he operated were called "Gou Buli Buns", but the original store name was gradually forgotten by people.

It is said that when Yuan Shikai was the governor of Zhili and trained the new army in Tianjin, he once sent the "Gou Buli" buns to Beijing as a tribute to the Empress Dowager Cixi. The Empress Dowager Cixi was delighted after tasting it, and said: "The beasts in the mountains and the geese in the clouds, the cattle and sheep on the land are fresh at the bottom of the sea, not as good as the dogs, and the longevity of the food." Since then, Goubuli Bun has become famous, and branches have gradually opened in many places. ”

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At more than 4 o'clock the next morning, Zhang Churan and Di Li Reba had already gotten up, they were going to start making stuffing for Xiaolongbao, as the saying goes, the meat of the bun is not on the folds, if you want the xiaolongbao to be delicious, the selection of fillings is very important, the fresh pork leg meat with fat and thin is the most suitable for filling, and the taste is tender and not fatty.

First of all, the flour must be snowflake powder, because only the dough steamed from snowflake powder is as thin as paper, so if you want xiaolongbao to be smooth and tender, you must also use snowflake powder, and other standard powders or fuqiang noodles are slightly rough compared to the delicate xiaolongbao.

Then there is an important Dingxi, that is, pork skin, adding meat skin jelly to the meat filling is the key to the juicy and thick soup of xiao long bao, although it takes more time, but it must not be tempted to save trouble, directly whip a lot of water into the meat filling, so the method of "water injection" is very undesirable.

"Brother Chu Ran... What should we do first?" Di Lieba asked as he looked at Zhang Churan.

"Of course, it's skin jelly... Reba, you wash the pork skin first, and then put the pork skin in the heat and cook it for five minutes... ”

In response to Zhang Churan's instructions, Di Lieba immediately nodded and said, "Oh... Got it. ”

Soon, Di Li Reba made the pork skin, and then took out the pig skin, and after it cooled a little, use a blade to remove the excess fat on the inside. Use a knife to scrape off the remaining pig hair and impurities on the surface of the pigskin, and then rinse it with water. Cut the pork skin into thin strips, put it in the pot again, add 1 tablespoon (15ml) of rice wine, 2 slices of ginger and 1200ml of water (you can also use chicken broth to boil the skin jelly, the xiaolongbao made is more delicious), bring to a boil over high heat, turn to low heat, cover and simmer slowly for 1 hour.

Remove the skin and ginger slices from the pot, pour the meat skin broth into a plastic lunch box, let it cool a little and then move it to the refrigerator for 45 minutes to allow it to cool and solidify completely. Then press the outside of the plastic lunch box with both hands to separate the jelly from the inner wall of the plastic lunch box, then buckle the jelly upside down on the board, cut it into 1cm square dices with a knife, and then put it in the refrigerator for later use.

"Are you alright?" Seeing Zhang Churan put the pigskin in the refrigerator, Di Li Reba immediately walked over and asked.

"Huh... Zhang Churan said with a smile: "It's okay to freeze the skin, just wait for it to freeze, but we still have filling." ”

Stuffing... Take 1 piece of peeled ginger (about 10g) and 4 chives, chop them and put them in a blender, then add 120ml of water and beat them into juice, then filter off the minced green onion and ginger with a sieve, and decant the green onion and ginger juice for later use.

Take the fresh pork leg meat with fat and thin, wash it with water, wipe it dry with a kitchen paper towel, first cut it into thin slices, then cut it into thin strips, then cut it into small cubes, and then chop it into minced meat repeatedly with a knife. Add 20ml of rice wine, 5g of sugar, 2g of pepper and 7g of salt to the minced meat, and beat evenly with chopsticks in the same direction. Then gradually add the green onion and ginger juice to the minced meat, during which continue to stir in the same direction with chopsticks until the minced meat is completely whipped together and has been strengthened, add 10ml of sesame oil and stir evenly.

"Alright... The stuffing is done. Behind it is the noodles. Zhang Churan wiped the sweat on his head.

And noodles... Take 300g of snowflake powder and pour it into a basin, then pour 200ml of boiling water slowly, and stir constantly in the same direction with chopsticks. Knead repeatedly with your hands to bring the flour together to form a complete dough. Let the dough sit in a bowl for 10 minutes and cover it with plastic wrap to make it softer and moister. Remove the dough, sprinkle with a little loose powder, and continue to knead vigorously with the outer edge of the palm repeatedly for about 5 minutes to make the surface smooth and smooth.

"Wow... It's so beautiful, Brother Chu Ran taught me to make stuffing. Di Li Reba was very happy to let Zhang Churan teach her how to make stuffing.

At this time, Zhang Churan said with a smile: "It's very difficult to wrap the filling, take 1 piece of dough, put it on the front of the palm, and put about 10g of meat filling into the middle of the dough." Take another 1 piece of jelly cubes and put it on top of the meat filling and slightly compact. Pinch the edge of the dough with the thumb and index finger of both hands, keeping a distance of about 1 cm between them, and press the edge of the dough into a fold with the thumb and index finger of the other hand holding the thumb and index finger of the dough outward. Then press the fold with the index finger on the free side, and pull the thumb and index finger of the hand holding the dough outward about 1 cm, and then continue to pinch the edge of the dough and fold. ”

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At 9 o'clock in the morning, Zhang Churan and others came to the restaurant, at this time, Zhang Churan put a steamer in front of the store and began to steam xiaolongbao on the spot, and after a while, it immediately attracted a lot of tourists.

When the xiaolongbao was ready, Zhang Churan gave each of them a xiaolongbao for everyone to taste... Rice vinegar (or red Zhejiang vinegar) and shredded ginger are indispensable dipping sauces for eating with xiao long bao, and it is naturally the best choice to relieve greasy and fragrant.

"Wow... It's really delicious. ”

The foreigners all showed excited expressions, and after eating, they all said that they wanted to have another cage, but the xiaolongbao is a little bit, so the hands are fast and the hands are slow, and the xiaolongbao is gone, what should I do?

At this time, Zhang Siyi and Zhao Liying came out and began to sell the claypot rice and instant noodles in their hands, don't say it, they were almost successful, the beautiful taste of the claypot rice and the delicious taste of instant noodles instantly caused an excited reaction from foreigners.

Zhang Churan raised his thumbs one after another, what is completely different from yesterday is that there are so many customers today, too many people come to admire it, and the business is booming all of a sudden!