Reborn in the Apocalypse: A Commoner's Survival Log

The next few batches were cooked using the same method, and it took seven or eight batches to complete the process.

The dozen or so earthenware jars I bought weren't enough to fill them all. Luckily, I still had a lot of glass kimchi jars left over from when I finished eating, otherwise I wouldn't have had any room to put them.

Set the lard aside to cool and let it solidify naturally. Then put it in the space tomorrow morning.

Next, Zhou Yang poured all the pork cracklings back into the pot, added a few spoonfuls of salt, stir-fried them evenly, and then put them into a sealed jar and stored them in the space.

Seeing that it was still early, not even 9 o'clock, Zhou Yang took out a bag of flour and kneaded dough, making several dough balls in a row.

Set the dough with yeast aside to rise, in preparation for making steamed buns. Dough that doesn't need fermentation is rolled directly into dumpling wrappers using a pasta machine.

While that was happening, Zhou Yang took out a large piece of pork belly, a few eggs, a handful of scallions, and chopped up a whole basin of pork and scallion filling.

I learned to make dumplings and steamed buns from my mother when I was little, but I haven't done it in a long time, so I'm a bit rusty now. It took me several tries to get the hang of it.

It took more than an hour to wrap all the dumplings and buns.

Zhou Yang put the steamed buns and some of the dumplings into the steamer. As for the remaining dumplings, she decided to make half pan-fried dumplings and the other half boiled and then make a spicy cold dish.

After another half hour of this work, it was finally completed.

Zhou Yang quickly tidied up the kitchen and went back to his room to rest. But before going to sleep, he remembered to go to his spatial dimension to feed all the poultry and livestock.

The Qingming Festival holiday ended the following day.

Zhou Yang got up early in the morning, quickly washed up, and then sent a resignation letter to her boss on her computer.

Then he turned around and went into the kitchen to start preparing breakfast.

I pulled out a bag of brown rice, glutinous rice, and purple glutinous rice from the cupboard and decided to make some glutinous rice balls today.

However, since the brown rice and purple glutinous rice had not been soaked beforehand, Zhou Yang could only use an electric pressure cooker to cook the rice.

Wash the three types of rice in a 1:1:1 ratio and put them into a pressure cooker. Add an appropriate amount of water, set the pressure mode, and start cooking.

Then I took out a few fresh chicken legs from my storage space, cut them open, deboned them, and marinated them with Orleans seasoning for a while. Next, I took out a bag of sausages and put them in the air fryer to fry.

While waiting, Zhou Yang didn't rest. He took out a few cucumbers and carrots and cut them into shreds. He diced the vacuum-packed pickled mustard greens and dried radish. He fried the eggs into thin omelets and cut them into shreds. Finally, he added some seaweed and kimchi. The side dishes for the rice ball were complete.

After preparing the side dishes and marinating the chicken thighs, I put them directly into the oven to bake into chicken cutlets.

After the chicken cutlets were cooked, Zhou Yang cut them into small pieces.

Meanwhile, the rice in the pressure cooker is cooked and starts releasing pressure automatically.

I do have a mold for making rice balls at home, but I'm out of seaweed sheets.

Zhou Yang decided to get creative and make a Zhou-style rice ball.

First, scoop out a large bowl of rice, then put on disposable gloves and start making rice balls.

First, a thick layer of rice is placed at the bottom, then large chunks of meat and a bunch of side dishes are added, then it is manually rolled into a ball, and finally wrapped in a special rice ball paper film. The main feature is that it is a large portion that will fill you up.

I made 40 rice balls from a pot of rice, keeping only one for myself for breakfast today and putting the rest in my online space. Then I made myself a cup of soy milk.

After finishing breakfast, Zhou Yang checked the delivery status on Taobao and found that a small batch had arrived at the station. She decided to pick it up first, otherwise it would be inconvenient if too many packages piled up.

The delivery station was not far from the entrance of the community. Zhou Yang picked up the package and put it directly into the trunk of his car.

After driving a certain distance out of the residential area, I turned into a quiet alley, and only after making sure no one was around did I put all the packages into my storage space.

Seeing that it was still early, Zhou Yang decided to first explore the nearby pedestrian street, which is also a famous food street in the area.

As Zhou Yang entered the pedestrian street, the aroma of various delicacies wafted through the air. She browsed through each stall, buying dozens of portions of anything she liked to take away.

Fried skewers and barbecue, flatbread and fried dough sticks, pastries and cakes, fried chicken and hamburgers, xiaolongbao and shumai, milk tea and ice cream, braised snacks, roast duck and roast chicken... they have it all.

When he couldn't carry any more, Zhou Yang found a secluded corner, secretly put the items into his spatial storage, and then continued his battle.

In just one morning, I spent a whopping 70,000 to 80,000 yuan.

I've been running around all morning, and the food I ate this morning has long been digested.

However, after smelling the food on the pedestrian street all morning, Zhou Yang really had no appetite, so he went online and found a newly opened Chinese restaurant with good online reviews.

It's not far, it's nearby.

Upon arriving at the restaurant, Zhou Yang ordered all the dishes that had received positive reviews from netizens.

Eleven dishes filled the table. Zhou Yang tried them one by one, and they were all indeed delicious, especially the secret-recipe braised duck, Dongpo pork, braised mutton, and spicy rabbit head, which were unforgettable and made his mouth water as soon as he took a bite.

Zhou Yang immediately called over a waiter and ordered more than a dozen portions of each of the four particularly delicious dishes, requesting that they all be packed to go.

He wanted to order a few more portions, but the restaurant only had that much food prepared that day, and he had bought it all; they didn't have any more.

Zhou Yang didn't waste the food she didn't finish; she had the waiter bring her takeout containers to take away. Once back in her car, she stored it all in her spatial storage.

When she got home, seeing that it was still early, Zhou Yang went to her space and unpacked all the packages she had brought back that morning, sorting them and putting them on the shelves.

The remaining cardboard boxes, foam boxes, and other materials were also packed up and set aside. These were highly sought-after supplies in the apocalypse.

Take another look at the seedlings and fruit trees that were planted earlier, and you'll find that they are all growing very well, each one looking very healthy, and the seedlings have even started to sprout.

Zhou Yang nodded in satisfaction, feeling that he did have some talent for farming.

*

For dinner, Zhou Yang decided to cook a pot of rice and vegetables, along with a tomato and egg soup.

He took out a bunch of green vegetables, a piece of cured meat, a piece of pork belly, a bag of corn and green beans, and enough fragrant rice to make a pot of rice from his space.

First, wash the fragrant rice and put it into the rice cooker with an appropriate amount of water. Then, cut the cured meat into cubes and put it into the rice cooker along with the corn and green beans. Add a little salt and sesame oil, and then start steaming the rice.

Then slice the pork belly into thin slices, fry them in a pan to render the lard, then add the greens and continue to stir-fry. After adding the seasonings and stir-frying a few more times, it's done.

With only a few minutes left before the rice was cooked, Zhou Yang quickly made a pot of tomato and egg soup, adding some pickled mustard greens for extra flavor.

Zhou Yang ladled out a small bowl of soup, and put the remaining half-pot of soup into an empty clay pot and stored it in his spatial storage.

The rice was ready at that moment, so Zhou Yang poured the previously stir-fried pork belly and vegetables into the rice cooker, scooped in a large spoonful of lard from his spatial storage, and then picked up a rice paddle to start stirring.

The aroma of lard mixed with the fragrance of green vegetables is incredibly tempting.