Traveling through ancient times: Savages are hungry for food

The next afternoon...

Jie asked, "Sang, what can we do to help you?"

Guo said: "That's right, Sang, you invited us to dinner. But we can't just watch you do it!"

Sang Tian smiled from the bottom of his heart.

"Okay, the ingredients on the table are what we're going to eat today, so please help me clean and cut them.

Oh, right! You have to keep an eye on the two tiger cubs and don’t let them cause any trouble! It’s okay to leave this to Yong, right?

Yong smiled and said, "Don't worry, I'll go out and take a look at them right away!"

Cang said calmly: "Then I'll light the fire."

"it is good……"

……

After being busy for several months, I can finally take a breath.

During this period, the seven of them helped Sang Tian a lot. They were also the ones who had the best relationship with Sang Tian.

To thank them, and also for everyone's friendship.

Sang Tian invited them to have this meal together. After the meal, they could rest for a while and drink tea around the stove, chatting and warming themselves by the fire.

Life is leisurely and carefree.

……

The main course begins!

The first dish is chicken with mushrooms.

The chicken with mushrooms is delicious, with tender chicken and fragrant mushrooms. It's appetizing and refreshing. Guaranteed delicious!

Duo has already washed the chicken and cut it into small pieces.

Sang Tian put the chicken pieces into a bowl, added salt, sucrose, ginger slices, onions, and yam powder, stirred well, and marinated for 15 minutes.

When the oil is hot, add the marinated chicken pieces and fry until both sides are golden brown. Remove from the heat and set aside.

Then add minced ginger and garlic into the pot and sauté until fragrant.

As soon as the minced ginger and garlic were poured into the oil mixed with the aroma of chicken pieces, the fragrance instantly emerged and filled everyone's nose.

At this time, add the mushroom pieces and stir-fry until evenly mixed. The unique aroma of mushrooms will whet your appetite.

Then add the fried chicken pieces and continue to stir-fry evenly.

Add appropriate amount of water, salt, sugar and ginger slices, stir well, cover the pot and simmer on low heat for 15 minutes.

Finally, cook over high heat until the soup thickens. Sprinkle with chopped green onions and serve.

The chicken is firm and chewy, and the mushrooms are tender and delicious.

Even Sang Tian is hungry...

……

The second dish is coriander beef!

Mingzao prepared the tender beef and beef tenderloin by cutting them into thin slices or strips.

Sang Tian puts the beef into a bowl, adds salt, ginger slices, yam powder, pepper powder, and bay leaf powder, mixes well, and marinates for 15-20 minutes.

When marinating beef, you can add a little oil to lock in moisture and make the beef more tender.

Heat the pan with cold oil and put in the marinated beef. This will prevent it from sticking to the pan.

Stir-fry quickly until the beef changes color. Stir-fry the beef quickly to prevent it from becoming overcooked. Remove from heat and set aside.

Add minced ginger and garlic and sauté until fragrant.

Then add a generous amount of cilantro and stir-fry quickly. Add the cilantro last and don't stir-fry it too long to prevent it from losing its aroma.

Then pour the reserved beef into it and continue to stir-fry evenly.

Add appropriate amount of salt and five-spice powder to season, stir-fry evenly and serve.

The beef itself has a delicate and firm texture, and the aroma is unique and attractive. Add the ultimate flavor of coriander and it is simply amazing!

It goes so well with rice. If there was rice, Sang Tian could have three big bowls!

……

The third dish is chopped pepper fish.

Chopped pepper fish is famous for its fresh, spicy and delicious taste. The fish is tender and the spicy taste of the chopped pepper is strong. The combination of the two makes the taste rich and delicious.

Mu has already cleaned the two crucian carps. Crucian carp has delicious and delicate meat, which is very suitable for making chopped pepper fish!

Sang Tian cut a few cuts on the fish to make it easier to season.

Then marinate the fish with salt, ginger slices and scallions for about 15 minutes.

While the vegetables were being pickled, Sang Tian began to prepare the chopping peppers.

Remove the stems of the red peppers, cut them into small pieces, and finally chop them into small pieces.

Put the ground chili into a bowl, add the ground ginger, minced garlic, salt, and sugar, and mix well.

These chopped peppers should be placed in a clean, sealed container and placed in a cool, ventilated place to ferment for 1-2 days.

If stored in the refrigerator, a month is not a problem.

But there is no time to wait for it to ferment for a day or two, so just use it as it is.

Then, place ginger slices and scallion segments on the bottom of the ceramic plate and place the marinated fish on top.

Evenly spread the chopped peppers on the fish, and sprinkle with minced ginger, minced garlic, salt and sugar.

Place the plate in the steamer and steam over high heat for about twenty minutes, until the fish is cooked through.

After the fish is steamed, pour out the soup in the dish, pour a layer of red oil on it, and sprinkle with chopped green onions.

Finally, pour 70% hot oil on the fish.

"Bah-"

In an instant, the aroma of chopped green onions, ginger, garlic mixed with chopped peppers, plus the fresh and delicious taste of fish.

It instantly filled the entire cave!

Sang Tian couldn't help swallowing.

Damn, it smells so good!

……

The fourth dish is garlic lamb chops.

The garlic lamb chops are golden in color, rich in garlic flavor, and tender and juicy. They are definitely not inferior to the chopped pepper fish.

Jie had already washed the lamb chops, cut them into small pieces, soaked them in clean water for 2 hours, and changed the water 2-3 times in the middle to remove most of the blood.

Sang Tian took out the soaked lamb chops, drained the water, put them in a bowl, added salt, sugar, ginger slices, black pepper, yam powder, bay leaves, star anise, etc., mixed well, and marinated for 20 minutes.

Then, heat the pan with cold oil, put in the marinated lamb chops, fry until both sides are golden brown, and set aside.

Frying lamb chops is a real torture.

The rich aroma of spices and lamb chops immediately captured Sang Tian's heart.

The lamb chops gradually turned golden brown, and the aroma became stronger and stronger. Sang Tian's stomach began to rumble unconsciously.

Leave some oil in the pan, add a lethal amount of minced garlic, shredded onion, and ginger slices, and stir-fry until fragrant.

Add the fried lamb chops and stir-fry evenly.

Add appropriate amount of water to cover the lamb chops, bring to a boil over high heat, then reduce heat and simmer for 30 minutes until the lamb chops are tender and well-seasoned.

Finally, cook over high heat until the soup thickens and you can serve.

……

The fifth dish is minced meat and eggplant.

Although it is not amazing, it is a home-cooked dish that soothes people's hearts.

Wash and cut the eggplant into strips in Mingzao, then soak them in salt water for about 10 minutes to prevent discoloration. This also prevents discoloration and reduces oil absorption.

Munize had already chopped the pork.

Add salt, minced ginger and yam powder to Sang Tian, stir well and marinate for 10 minutes.

Heat a wok with cold oil, add the marinated minced meat and stir-fry until it changes color. Remove from heat and set aside. Stir-fry the minced meat over low heat to prevent it from burning.

The moment the minced meat was put into the pot, it changed color with a "sizzling" sound.

The aroma spread instantly. It was the unique smell of meat and it was really tempting.

Add minced ginger, garlic and bean paste and stir-fry until red oil comes out.

Add the eggplant strips and stir-fry evenly, add appropriate amount of water, cover the pot and simmer for 2-3 minutes, until the eggplant is soft.

Add the fried minced meat and continue to stir-fry evenly.

Add salt, sugar and five-spice powder to season and stir-fry evenly.

Finally, sprinkle with chopped green onions and serve!

……

Now let’s start the sixth dish - spicy chicken feet!

Who can resist chicken feet?

The spicy chicken feet have a soft and glutinous texture, rich flavor, and unique fresh taste that makes people unable to stop eating them.

If you want to clean the chicken feet in advance, cut off the nails and cut into small pieces.

Sang Tian adds water to a pot, adds chicken feet and ginger slices, and cooks until the feet change color. Remove and drain. Don't cook too long, or the chicken feet will lose their chewy texture.

When the oil is hot, add ginger slices, minced garlic, dried chili segments, and Sichuan peppercorns and stir-fry until fragrant.

Then add chicken feet and stir fry evenly.

Add sugar, salt and five-spice powder and stir-fry evenly.

Pour in an appropriate amount of water to cover the chicken feet. Bring to a boil over high heat, then simmer over low heat for 20-30 minutes, until the chicken feet are soft and tasty.

Finally, cook over high heat until the soup becomes thick.

A spicy, fresh, fragrant, chewy and firm spicy chicken feet is ready.

……

The seventh dish is braised pork trotters...

The eighth dish is red date and wolfberry old duck soup...