Traveling through ancient times: Savages are hungry for food

Tianlang and his group put the things away properly.

The sun was setting at this time.

It's time to get ready to cook.

Tomorrow is the last day of the trade fair.

Everyone has been very busy these days.

Starting tomorrow, we won't be changing the dishes. Everyone, take a break and just replace the remaining dishes until they are similar.

This afternoon is the last meal.

After all, apart from the 20,000 kilograms of meat he'd exchanged for salt, Tianlang now had nearly 1,500 kilograms! Add to that the charcoal and pottery jars, and Sang Tian probably wouldn't be able to exchange them all. After all, everyone's spending power was limited.

The most important thing is that there are 2000 kilograms of salt.

The journey is long, and just dragging these things back to the tribe is already very heavy.

So don't change the dishes starting tomorrow, otherwise how are we going to get the meat back?

……

The first dish is stir-fried beef with bamboo shoots.

Sang Tian put the thinly sliced beef into a bowl, added ginger slices, green onion segments, egg liquid, etc., mixed well, and marinated for about 15 minutes.

Then blanch the bamboo shoots in boiling water for 1-2 minutes, remove and drain.

Heat the pan with cold oil, add the marinated beef slices and stir-fry quickly until they change color.

The aroma of meat quickly emerged, and the tip of my nose was filled with the fragrance of beef.

When the meat changes color and is cooked, take it out and set aside.

Leave a little oil in the pan, add ginger, minced garlic, and onion and sauté until fragrant. Then add bamboo shoots and stir-fry evenly.

The rich aroma of the ingredients blended with the delicate fragrance of bamboo shoots. The two extreme aromas collided, the fragrance lingered in everyone's noses, and their mouths watered unconsciously.

Add appropriate amount of salt, pepper, seasoning powder, etc. Add the fried beef slices and continue to stir-fry evenly.

Finally, sprinkle with chopped green onions and you’re done.

A pot full of stir-fried beef with bamboo shoots, the light green-yellow bamboo shoots, the bright red beef slices, and the lush green onions make one salivate just by looking at it.

……

The second dish was garlic chicken wings.

This dish is delicious, with firm meat and a rich garlic flavor. Just thinking about it makes you want to stop!

As early as an hour ago, Sang Tian had already cut the surface of the chicken wings that Jiang Ru had washed clean with a knife to make it easier for them to absorb the flavor.

Put the chicken wings in a bowl, add ginger slices, salt, sugar, pepper, minced garlic, minced ginger, chopped onion, etc., mix well and start marinating.

Now an hour has passed. It's time to cook.

Pour a proper amount of oil into the pan, add the marinated chicken wings when the oil is hot, fry until both sides are golden brown, and set aside.

Soon after the chicken wings were put in, they began to change color. The chicken wings covered with oil droplets were bright yellow and looked very pleasing to the eye.

After serving, add a large amount of minced garlic, dried chili segments, and a small amount of Sichuan peppercorns to the remaining oil in the pot and stir-fry over low heat until fragrant.

The garlic aroma bursts out almost instantly, mixed with the spicy taste of chili peppers. It's so tempting.

Put the fried chicken wings into the pan and stir-fry evenly.

Add enough water to cover the chicken wings. Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes, until the chicken wings are cooked through and flavorful.

Finally, cook over high heat until the soup thickens and is ready to be served.

Sprinkle with chopped coriander and it looks very tempting.

……

The third dish is pan-fried sika deer meat!

Sika deer meat is tender, chewy and nutritious. It is so delicious that you can chew it and swallow it.

Sang Tian sprinkled the thinly sliced venison with an appropriate amount of salt and black pepper, and gently massaged it with his hands to evenly distribute it on the meat slices. This will make the meat more chewy and more flavorful.

The oil temperature for frying meat slices must be high.

When the oil in the wok began to smoke, Sang Tian poured the venison slices into the wok and fried them over medium heat until both sides were golden brown. There was a lot of meat, so it took about six minutes.

Remember to constantly turn the venison slices with a spatula during frying to ensure even heating and prevent the meat from sticking together.

When the venison slices are fried until golden on both sides, add minced garlic, minced onion and chopped rosemary into the pan and stir-fry evenly.

When the meat is fully cooked, remove it and drain the oil.

Sprinkle the seasoning evenly on top and mix well. Sprinkle with cilantro. You're done.

The sika deer meat is rosy and tender, full of the aroma of pepper. Paired with coriander, it is absolutely the best combination!

……

The fourth dish is cumin lamb.

This dish uses fresh, tender lamb that has been carefully processed and marinated to make it more tender and juicy. Cumin is the soul of this dish, giving the lamb a rich aroma and unique flavor.

Sang Tian first poured the mutton cut into small pieces into the basin.

Marinate with salt, ginger slices, egg white and other seasonings for a period of time to make it flavorful.

Then, when the oil in the pan is hot, add the marinated mutton cubes and stir-fry until they change color.

The aroma of mutton quickly spread.

Next, add cumin powder, chili powder, pepper powder and other seasonings, and continue to stir-fry evenly so that the mutton can fully absorb the aroma of the seasonings.

Especially the amount of cumin, it must be large. Finally, add appropriate amount of salt and sugar to taste, sprinkle with chopped green onions and serve.

The mutton is now black and red in color, covered with cumin seeds, and the fragrance lingers around.

Cumin Lamb is tender and juicy, crispy on the outside and tender on the inside, and fragrant. The tenderness of the lamb and the rich aroma of cumin blend together, leaving you with an endless aftertaste.

Sang Tian was intoxicated by the fragrance, but she still tried hard not to drool.

She has a professional ethics!

Anyway, we'll be eating soon!

……

While Sang Tian was doing this, Jie quickly made a yam and shrimp ball soup.

Yam and shrimp ball soup is very nutritious. This soup has a delicious taste, with soft and glutinous yam, chewy shrimp balls, and rich soup. It is very suitable for consumption in autumn and winter.

Drinking a bowl of hot yam and shrimp ball soup in weather like this is so warming!

She put the shrimp into a bowl, added appropriate amounts of salt, minced ginger, and white pepper, and stirred well. Then she added the egg whites of ten eggs and continued stirring until the shrimp were firm.

The shrimp meatballs made in this way are chewy, smooth, tender and fragrant.

She deftly rolled the shrimp paste into small balls, put them into boiling water, cooked them, and then took them out for later use.

Add appropriate amount of water to the pot, add chopped green onion, ginger, garlic and carrot pieces, bring to a boil over high heat, then simmer over low heat for 10 minutes.

5. Add the yam and shrimp balls. Add the yam pieces to the pot and continue cooking for 10 minutes. Then add the shrimp balls and cook for about 5 minutes.

Add appropriate amount of salt and white pepper to taste and mix well.

Sprinkle a little bit of chopped garlic sprouts and it is ready to serve.

The white and sticky yam pieces are mixed with the orange-red shrimp meatballs, and then added with the diced carrots and minced garlic from the pot. Not to mention how beautiful the color combination is.

Jie looks thin, but she is not only good at climbing trees, but also good at making soup.

However, she hadn't been injured when Sang Tian accompanied her to the hot springs to take a bath. She had lost weight, gained some weight, and her face had become rounder. She looked much more reassuring.

……

Everyone started to serve the food and eat.

Ru and He were the first to save enough food for Tianlang himself, and the rest were replaced.

As soon as the food was served, a lot of people came jogging.

They sat in their own tribe, smelling the aroma of meat wafting from the Tianlang camp, and their mouths were already watering.

Finally they are done!

Run faster and change!

"This is half a Moomon. I want 20 kilograms of vegetables, five kilograms of each!"

"We want eight pounds!"

"Give me 16 pounds!"

They all lined up, Lan and Ru served them food, while He served them soup. Yu lit the oil lamp.

Everything is going on in an orderly manner.

Sang Tian took this opportunity to inform them.

"Everyone, tomorrow is the last day of the trade fair.

Tianlang needs to tidy up, so starting tomorrow we won't be changing dishes. Tonight is the last time we'll change dishes.

Let me tell you all about this so that you don’t miss out tomorrow.”

Sang Tian finished speaking.

The people in the queue were in an uproar.

"What! No change tomorrow! What should I do? If I can't eat Tianlang's food, what's the point of life?"

"Wow, wow, wow! Am I going to have to chew on hard barbecued meat tomorrow? I'm so sad!"

"What should I do? I've gotten used to eating these meals. I'll be really grateful if I can't have them anymore. I feel like this is how my life will be!"

Everyone looked regretful and disappointed.

Just then, a voice caught the attention of Sang Tian and others.

"You guys are so stupid! Can't you just exchange the seasonings from Tianlang for the tribes to cook with? Anyway, we've all seen them cooking weird meals in stone pots these days and we're all familiar with it! With their seasonings, we can make delicious food ourselves!"

"Hey! Why didn't I think of that! You're right! With their seasonings, we can make it ourselves. Although we won't be able to do it right at first. But once we get used to it, we'll definitely be able to do it!"

"You're really smart, kid! Why didn't we think of that?"

"Hey, Tianlang, can you exchange the seasonings, spices, and toppings you have? Give us some!"

"Yes! We always want to eat delicious food. We don't take it for free. We use our meat to exchange for food from you!"

"Give us some change."

……

Sang Tian was in a dilemma.

Not to mention them, even Sang Tian herself didn't expect it.

Otherwise, how could I have only brought 20 days' worth of seasoning this time? It wouldn't be enough to replace them.

Besides, Sang Tian couldn't just keep setting up a stall like this at future trade fairs. This was just a temporary way to make a living. If it were to last forever, it wouldn't work!

This is not the modern era, where street stalls are not as convenient as they used to be, placed on electric tricycles.

The trade fair takes twenty days to go and back. It's so tiring, and there are limits on the size of the pots. The tribesmen also have to collect firewood.

It's too much trouble.

It's okay to do it occasionally, but it's unbearable to do it at every trade fair.

Sang Tian had no intention of setting up a stall for long-term trading.

Their idea was quite good. By exchanging the seasoning for them, they wouldn't have to work so hard in the future. They also made a profit from the meat.

Kill two birds with one stone.

But, the price...

Hehehe...

Just be prepared.

……

Sang Tian spoke calmly.

"Of course we can exchange it! But I'm sorry, everyone. I didn't bring that many seasonings this time. So we'll have to wait until the Spring Fair!"

Come back and exchange them at next year’s spring trade fair, there’s plenty to go around!”

……

Everyone had a different expression.

Some are very happy.

"Great! We can exchange for seasonings! We'll have delicious dishes to eat from now on!"

"Yes! Wait until next spring's trade fair. Our tribe must exchange for as much as salt!"

"Oh, just think about spring, there will be all kinds of tempting dishes to cook and eat myself, so happy..."

……

But some people are very regretful. They don't want to wait at all!

"Ah! I have to wait until next spring to get a replacement! What should I do?"

"How am I going to get through this snowy season? I can't even eat a single bite of that barbecue! There's no harm without comparison!"

"This is killing me! I have to wait for the entire snow season! What am I going to do? I can't stand it!"

……

Everyone had different attitudes, but Tianlang had no choice.

After all, I didn’t bring it with me this time, so I can only wait until the next trade fair to prepare it.

The people who had changed their dishes left one by one.

……

Soon, the pot was empty, and quite a few people still didn't get their food.

They all left with sad faces.

The last time I couldn't eat...

The Tianlang people wolfed down the meal and cleaned the pot.

It's still early today. Just around 7:30.

A large fire was built and everyone sat around it, warming themselves and chatting.