Quick mission: We don't make trouble

While they were busy, Team Leader Yang and Yang Wu came over.

Yang Wu was carrying two baskets in his hands, one basket of eggs and the other basket of green fruits.

When Mr. Zhu saw the basket of green-skinned fruits, he was surprised and asked, "Hey, aren't these fresh walnuts? Where did you get them?"

Yang Wu smiled and replied, "My second brother traded salt for these eggs to improve everyone's diet. I picked up these walnuts from the tree over there. When you have nothing to do in the evening, you can crack the shells open and roast them by the fire."

Zhu Qingqing walked over, looked at the two baskets, and said, "Thank you, Captain Yang. But it's best to eat these eggs tonight. Otherwise, they'll be hard to carry on the road, and it would be a shame if they got damaged."

Team Leader Yang quickly waved his hands and said, "Oh, it's nothing. This was originally prepared for everyone. Why are you thanking me? Master Zhu, we'll do whatever arrangement you think is suitable."

After saying that, he walked to the campfire and squatted down to check on the roasted rabbit.

In fact, he had eaten roasted rabbit before, but for some reason, he always felt that the rabbit today was particularly delicious.

He couldn't help swallowing his saliva.

The man roasting the rabbit nearby said flatteringly, "Captain Yang, this rabbit is perfect with wine. How about we have a couple of drinks tonight?"

Another person also said: "Yes, a few sips will help relieve fatigue."

Seeing everyone looking at him eagerly, Team Leader Yang said, "Okay, have a couple of sips. I'll go to the post station and ask if they have any barley wine."

"Of course there is. Captain Yang, I'll get it for you."

The man stopped roasting the rabbit and urged Leader Yang to go to the post station.

Their caravan also brought some wine, but that was for emergency use on the road. It would be best if they could buy barley wine at the post station or in the Tibetan people's home.

Besides, it’s good to drink barley wine on this day, which quenches thirst without making you drunk.

Team leader Yang took out a silver ingot and threw it to him: "Go, ask the people at the post station to bring some wine."

"Okay,"

The man took the silver and ran away happily.

At this time, Zhu Qingqing turned to look at Yang Wu and said softly, "Brother Yang Wu, please help me crack all the walnuts and then peel out the walnut kernels. But remember, you must peel off all the skin on the walnut kernels. I will add a new dish for you tonight."

Hearing this, Yang Wu looked confused, scratched his head, and asked doubtfully: "Uh... do walnut kernels need to be peeled?"

Seeing this, Mr. Zhu on the side hurriedly explained: "This is easy, I can do it, I'll teach you later."

After all, he often does these things at home, so he is naturally familiar with them.

After saying that, Father Zhu stood up, grabbed Yang Wu and walked to the side, muttering, "Let's go find someone to help crack the walnuts."

On the other side, Zhu Qingqing continued to fry deer antler meat in a copper pan. She put the marinated deer antler meat into the pan and slowly fried it until golden brown. Then she carefully applied a thin layer of honey on the surface. Looking at the tempting deer antler meat, she nodded with satisfaction.

While busy frying the deer meat, he also did not forget to instruct Yang San to spread a layer of honey on the roasted rabbit.

Yang San now follows Zhu Qingqing's lead in cooking. He will carry out whatever Master Zhu asks him to do without any compromise.

He went there happily with the honey jar in his arms.

No wonder the food made by Master Zhu is so delicious. Even the barbecued meat is spread with honey. How many people would have thought of this and how many of them would be willing to do this?

It seems that what Mr. Zhu said was right. I have never seen anything so delicious.

At this time, Zhu Yingying, Yu Bo, Wang Xiangdong and others also came out.

Wu Di and Yang Jiu were walking behind, whispering to each other.

Zhu Yingying: "Sister, let me help you."

Zhu Qingqing: "Okay, let's barbecue, this is easy."

Zhu Yingying squatted down to help grill the meat.

Yu Bo: "Sister Qingqing, what are we doing?"

Zhu Qingqing: "You and Lao Geng go help peel the walnuts. We'll need them later."

"okay."

Yu Bo and Wang Xiangdong went to Zhu's father's place.

Team leader Yang, who was sitting not far away, watched calmly as Zhu Qingqing directed everyone in an orderly manner.

Zhu Qingqing went to grab some black fungus and soak it.

These are purely natural green foods, which are hard to find in later generations, as most of them are artificially grown.

Now I have a treat.

I'll have to buy more to prepare later.

Zhu Qingqing was secretly making plans in her mind.

Yang San smeared honey all over the roasted rabbit and came back with the jar.

"Master Zhu, we're running out of honey. I'm sorry for the expense."

This honey is also wild. The family originally planned to mix it with water to drink on the road, but now they took it out to make a contribution. However, Zhu Qingqing did not regret it. Eating it was not a big deal.

"It's okay, I'll buy it later.

Master Yang, you beat all the eggs. Today I will teach you a simple dish using local ingredients.

When Yang Shan heard about learning a new dish, he immediately became excited.

He found a wooden basin and cracked a basket of eggs into it. According to Zhu Qingqing's instructions, he added some salt, then beat and stirred them evenly for later use.

Here, Zhu Qingqing also washed the soaked black fungus and set it aside.

Over there, Mr. Zhu and the others had also peeled the walnut kernels, brought them over, washed them and set them aside.

Zhu Qingqing heated up a large empty pot and put the animal fats into the pot to boil the oil.

When cleaning the animals, many of the internal organs were not removed, but the fat was left behind.

After the oil was boiled, the oil residue was removed and the egg liquid was put in to fry. The golden eggs looked tempting. Yang San watched without blinking, for fear of missing anything.

Then add the fungus and stir-fry together, finally add the walnut kernels and sprinkle with a handful of chopped wild onions before serving.

The fragrance is simply impossible to cover up.

Yang Shan swallowed his saliva several times.

Zhu Qingqing took a spoon and scooped some into a bamboo bowl for him, "Master Yang, try it."

Yang San was so impatient that he didn't even pick up the chopsticks and just used his hands to scoop the food into his mouth.

"Mmm, delicious, delicious, really fragrant."

Yang San finished his meal in a few bites, still staring at the pot.

Zhu Qingqing asked, "How do you make it delicious? A chef not only has to be able to make it, but also to be able to explain it and taste it. Can you tell me?"

Yang San knew that Master Zhu was testing him. He smacked his lips, savoring the taste: "Hmm, the eggs are fragrant, the wood ear mushrooms are tender, and the walnuts are crispy...they taste really good together."

Zhu Qingqing nodded, Yang San had hit the point.

Yang San: "Master Zhu, I have never eaten such a dish. Not only me, but even our Yang Family Restaurant has never sold it. Master Zhu, what do you call this dish?"

Zhu Qingqing: "It's fried eggs with two crisps. The two crisps are wood ear mushrooms and walnuts. There are also other ingredients that can be used as substitutes... For example, fried eggs with leeks, and scrambled eggs with tomatoes are both classic dishes...~"

Yang San: "I know about black fungus, walnuts, and leeks, but what are those tomatoes? And is this... stir-frying... a special cooking method?"

Zhu Qingqing raised her eyebrows. "Yes, aren't the cooking methods a chef should master boiling, frying, deep-frying, roasting, steaming, stewing, and roasting? Stir-frying is just one of them. Stir-frying quickly over high heat is the key point to master. What we're having today can only be considered a stir-fry."

Yang San scratched his head and said, "But, we...we..."

He mumbled for a long time but couldn't make any sense.