Interstellar baby care letter

Chapter 132 Looking for ingredients to make stewed meat (eight more)

"Will you clean up the black-horned beast, like I did before?" Nan Shu asked.

"I will." It was Fei Hong and Bo Ling who spoke.

"Then you guys go downstream to clean it, and I'll go find other things that can be eaten nearby."

Bo Ling and Fei Hong nodded.

Nan Shu turned and walked into the darkness, with Lu Xuan, who was like a little tail, of course following behind her.

There are a lot of bamboos in Huanzhugu, but it’s already October, and the bamboo shoots are dry and can’t be eaten. The good news is that there was a drizzle the day before yesterday, which made a lot of mushrooms grow. In addition, Nan Shu also found some finely chopped side dishes.

Lu Xuan followed behind her honestly, the two left and came back together.

When Nan Shu came back, Bo Ling and Fei Hong had already cleaned up the black-horned beasts, and several other people also actively arranged the table, knives, and clear water. As foodies, although they couldn't help with cooking, they were always very helpful with other trivial matters. positive.

They even hung their light tubes on the surrounding trees, so that the bright and soft lights illuminate the world.

"Have you found anything else to eat?" Lin Fei and Li Yunshan blinked with undisguised anticipation.

"I found it." Nan Shu smiled, "I'll clean up the fish and shrimp."

Nan Shu led the fish and shrimp, squatted down beside the stream, washed the floating sand off the fish and shrimp, and then disemboweled them to take out the unnecessary viscera.

Others didn't know how to do this, so they just watched from the sidelines. Seeing that Nan Shu had removed so many internal organs, the corner of her mouth twitched, feeling a little distressed: "Can't these things be eaten?"

Nan Shu shook her head: "The others are not tasty. If you don't take them out, it will affect the taste of the fish. As for the fish gallbladder, it is poisonous and cannot be eaten."

A few people were stunned, and there was still a little distress on their faces.

There are only three grass carp in total, and so many things have been taken out, it won't be much for nine people to share one point.

Nan Shu put down the mushrooms in her hands, went to the stream again, and picked off the wet water shield beside the stream.

Xu Ying and Li Yunshan followed Nan Shu, giving full play to the excellent style of not being ashamed to ask: "What is that, can I eat it?"

"It's water shield, also known as lake vegetable, and it grows on the edge of ponds and marshes." Nan Shu pointed to the flowers of water shield: "The flowers are dark red, poisonous, and inedible, but the young leaves underneath can be used and have a round taste. Rong, high nutritional value."

"Shu Shu, you really know a lot." Xu Ying's eyes sparkled, "They are all from the Lingzhi Department, and I don't know about them."

Nanshu tilted her head, and Yubai's fingers pinched the dark red flowers on the water shield: "These are all part of Chinese cuisine, and the courses of the Lingzhi Department will not be involved. You can look for ancient Chinese books, maybe there will be something like this." record."

"It's Huaxia?" Xu Ying's face was flushed, she looked up at the stars in the night, and sighed vaguely: "I really want to see what the Chinese people look like. Since they can breed such a long and bright culture, they can still do it." There are so many delicacies."

Who would have thought that the humble weeds by the stream could be made into vegetables?
Nan Shu lowered her head and chuckled, her clear almond eyes curved up, and the shallow arc on her lips was gentle: "Huaxia is fine, everything is fine."

Xu Ying nodded.

After picking the water shield, Nan Shu moved out a few solid wood white tables from the Star Pavilion, and put a chopping board on the white tables.

After finishing everything, Nan Shu didn't rush to clean up the fish and shrimp, but asked Lu Xuan and the others to bring several big rocks. The big rocks were strangely shaped. A few neat cuts were made vertically and horizontally on the block, and the few big stones instantly turned into dozens of neat and square stones.

Nan Shu began to build the stove by hand. The stones were built layer by layer. The center was empty and the surroundings were tight. The seams between the stones were tight.

She moved very quickly, and within 3 minutes, two simple stoves were set up.

Nan Shu looked at Lu Xuan again, Lu Xuan understood, and took out two white utensils from the Star Pavilion.

The vessel is white, of unknown material, it is the one used to boil honey grapefruit tea, the other is like a urn, with a narrow mouth and a wide belly, with a lid on it.

Seeing these two things, Nan Shu twitched her lips.

When you are away from home, the conditions are simpler and simpler.

After washing the two "pots" with clean water, Nan Shu put them on the stove and poured clean water into them. Lin Fei and the others had already added firewood. Seeing this, they lit a fire and heated it slowly.

Nan Shu washed the fish and shrimp with clean water, picked up the processed black-horned beast meat, and cut the meat into cubes with a dagger. After cutting, the water had boiled, and Nan Shu put the meat into the water. Half cooked to remove the blood, then fished out and washed, and then Nanshu collected the green leaves and turmeric grass collected on the road and cut them into sections.

Green leaves and turmeric grass taste similar to onion and ginger. During the assessment, Nanshu naturally used outside things.

After finishing, Nan Shu put all the meat of the black-horned beast into a container shaped like an urn, and then smashed the sauced snow fruit, green leaves, turmeric grass, and red spicy fruit that had been cleaned next to it.

The sauced snow fruit is dark in color, the green leaf juice is green, the turmeric grass is yellow, and the red and spicy juice is bright red. The color of the mixture is mixed, and the color of the sauce is black.

Fei Hong probed his head, looked at the things in Nan Shu's hands, and sniffed, "The taste is a bit sour."

"It smells a little sour, but it doesn't necessarily taste like it."

Nan Shu said as he poured the sauce in his hand into the urn-shaped dish, the red and black sauce evenly poured on the meat, and flowed into the bottom of the urn along the gap, and a fire started under the stove. He took out an unremarkable white bottle from Xingge, opened the cork, and the clear yellow and cool water flowed into the urn along the mouth of the bottle.

As the water continued to flow out, Gan Xiangmian came out with a hint of pungent taste. Nan Shu moved quickly. After injecting almost "water", she immediately put the cork on the bottle and put the white bottle into the star pavilion.

The scent slowly dissipated, and when Bo Ling and the others smelled it, there was only a faint scent left.

When Lu Xuan and Boling smelled the faint smell, they paused, "What did you pour in just now?"

The smell is light, but it is long and fragrant, and it smells very good.

"Guess?" Nan Shu didn't answer.

Then close the lid of the urn and turn to deal with the grass carp.

Lu Xuan and Bo Ling thought about it, but couldn't figure out why.

Nan Shu is still busy.

The others were fine, so they sat in a row, watched Nan Shu's movements, and occasionally helped.

The two foodies Xu Ying and Fei Hong have always been the most active. Seeing that Nan Shu has almost prepared a dish, he asked enthusiastically, "What was that dish just now?"

For a foodie, the name of the dish is very important!
"It's called Dongpo Braised Pork, and it's a famous dish of Zhejiang cuisine in China."

Geng Yiqiu became interested: "What is the Zhejiang Department?"

"Zhejiang is the abbreviation of a province in China. It is located in the south and is full of characteristics. Zhejiang cuisine is the local vegetable of this place."

There was nothing wrong with Nan Shu, who suffered from an occupational disease, and began to mutter: "There are eight major cuisines in China, Shandong cuisine, Cantonese cuisine, Anhui cuisine, Sichuan cuisine, etc., all of which are local cuisines with different styles and many delicious foods. I just cooked Dongpo Braised Pork is Zhejiang cuisine, with bright red color and mellow and glutinous taste.”

Nan Shu spoke casually, but the others listened seriously. They took notes one by one, and sighed in their hearts that Nan Shu was worthy of being a cultural anchor, and she gave out so much uncommon knowledge for just one dish.

(End of this chapter)