Traveling through ancient times: Savages are hungry for food

The tribesmen's eyes were almost glued to the lotus leaf chicken.

The fragrance was indeed very special, and Sang Tian felt a little hungry.

Then make a dish of stir-fried lotus stems.

It is refreshing and crisp, and is the best way to relieve greasiness.

Be sure to use a knife to peel off the skin of the lotus stem.

This step is critical because the skin of the lotus stem is hard and will affect the taste.

Cut the processed lotus stems into long sections and soak them in clean water for 10 minutes to prevent them from oxidizing and turning black.

Add an appropriate amount of water to a pot and bring to a boil over high heat. Add the lotus stems and blanch for 30-40 seconds. Remove from the pot once the stems are cooked through and immediately place in cold water to cool.

This will keep the lotus stems crispy and tender.

When the oil is 60% hot, add ginger slices, garlic slices and red pepper segments and stir-fry until fragrant.

Place the drained lotus stems into the pot and stir-fry quickly over high heat for 2-3 minutes to allow the lotus stems to fully absorb the flavor of the seasoning.

Stir-frying quickly over high heat can preserve the color and taste of the lotus stems.

Add salt, five-spice powder and pepper, and continue to stir-fry evenly so that the seasonings are fully absorbed into the lotus stems.

However, the seasoning should be used in moderation to highlight the sweetness of the lotus stems. Too much seasoning will have the opposite effect.

The stir-fried lotus stems are crispy and tender, with a light lotus fragrance, making them very suitable for consumption in summer.

There is also a dish of braised yellow eel.

Braised yellow eel has a tender texture and a mellow flavor.

Another dish that goes well with rice.

Now they are good at handling eels.

Mori, Iso, Ying, Kei and others are all studying seriously.

They grabbed the eel's back with three fingers of their left hand, and used a bone knife in their right hand to cut a horizontal cut across the eel's throat to let the blood flow.

Then cut open the abdomen from below the head, remove the internal organs, and rinse off the blood with clean water.

I wasn't very skilled at it at first.

But he was an ancient hunter after all, and the processed animal meat could be piled up into a mountain, so he soon found the trick.

A set of movements flows smoothly.

Sang Tian put the processed and cleaned eels into the basin.

Add appropriate amount of salt and yam powder, rub it repeatedly with your hands, and then rinse it with clean water. This can effectively remove the mucus on the surface of the eel.

Because the eel's blood and mucus have a strong fishy smell, they must be cleaned.

After the water in the pot boils, add the chopped eel segments, ginger slices and green onion segments and blanch for about 1 minute.

Remove from the water and drain. This step can remove the fishy smell of the eel.

When the oil in the pan is hot, add the eel slices and fry over low heat until both sides are golden brown.

Add shredded ginger and garlic and stir-fry until fragrant. After the aroma comes out, add the fried eel segments and stir-fry evenly.

Add the seasoning packet and sugar-colored sauce to evenly coat the eel with the sauce.

Add enough water to cover the eel segments into the pot, bring to a boil over high heat, then simmer over low heat until the eel is cooked through and flavorful.

Finally, cook over high heat until the soup thickens. Add salt and five-spice powder to taste and stir-fry evenly.

Finally sprinkle with chopped green onions, it's perfect.

The color is rosy and the soup is thick. It melts in your mouth and is very tender.

It's really fragrant.

Finally, I cooked a white jade mushroom and loach soup.

As early as when making the first few dishes, they were placed in clear and oiled water to spit out the sand.

Adding a few drops of oil can help it spit out the mud and sand quickly, and the soup will also be more delicious.

In fact, it will take one or two days to vomit out all the vomit, but everyone's eager looks show that they can't wait.

However, most of the sand has been spit out, and the remaining sand does not affect the taste much.

I had no choice but to do it.

Bring water to a boil in a pot, add loach and blanch for a while.

The moment the loach was poured in, it jumped around wildly.

The boiling water splashed all over everyone, and Cang quickly covered the pot.

Wait until the loach in the pot stops moving, take it out, rinse off the mucus with clean water, and cut off the loach's head and internal organs.

After cutting off the roots of the white jade mushrooms, place them in clean water, add salt, and soak for 10 minutes. Then rinse them with clean water, drain the water and set aside.

Heat the oil in the pan, add the ginger slices and sauté until fragrant.

Add the processed loach, fry slowly over low heat, then add scallion segments to remove the fishy smell, and fry until both sides of the loach are golden brown.

Then pour in enough water to cover the loach, bring to a boil over high heat, then simmer over low heat for 30 minutes to make the soup rich and mellow.

Add white jade mushrooms to allow their flavor to blend into the soup.

Add salt and pepper to season, sprinkle with scallions and serve.

The soup is milky white, rich and pleasant.

The air is filled with freshness, with the sweetness of the white jade mushroom and the tenderness of the loach complementing each other.

It's simply addictive.

Everybody gathered around the campfire, and the frame was dazzling.

He ate with his mouth full of oil and gobbled it up voraciously.

A dish of lotus leaf chicken is enough for them to love, and there is also the temptation of braised yellow eel and the allure of white jade mushroom and loach soup, plus the caress of stir-fried lotus stems.

Who can bear it?

So the dishes that were packed full, more than twenty pots, were completely swept away.

The moon was bright and the stars were sparse, and everyone soon fell asleep in the evening breeze.

Xu Shang is tired because of the heavy exercise recently, and Sang Tian’s sleep quality has improved by who knows how much.

I fell asleep as soon as I closed my eyes and had no dreams all night.

……