Traveling through ancient times: Savages are hungry for food

Chapter 225 Not Simple

Sang Tian brought the animal meat that had been processed by the tribesmen.

He began to call on his tribesmen to do it.

When they came, the tribesmen had originally planned to have lunch on the river bank, so they brought seasonings and ingredients with them.

Let's make a pan-fried pork chop with scallions for our first dish! This large, fresh piece of pork tenderloin is perfect for this dish.

The females watched as Sang Tian cut the pork tenderloin into slices about 1 cm thick. They then sprinkled salt and black pepper on both sides of the pork chop and gently massaged it with their hands to ensure the pork tenderloin slices were evenly flavored.

Then evenly apply ginger juice and yam powder on the pork chops and marinate for about 15 minutes.

After finishing all this, the pork tenderloin slices filled a large bowl.

In addition, beat the eggs into a small bowl and whisk them into egg liquid. Then put the marinated pork chops into the egg liquid and coat them evenly.

Then roll the pork chops in the yam powder mixed with chopped green onions and evenly coat them with a layer of yam powder.

When the oil in the pan is heated to 60% cooked, you can put the pork chops coated with yam powder into the pan and fry them over medium-low heat until both sides are golden brown. When cooked through, remove from the pan and drain the oil.

The pork chops sizzle in the hot oil, gradually turning golden and crispy on both sides, and the aroma of meat and green onions soon fills the air.

The three large pots were started at the same time, and the pork chops were fried quickly.

Then cut the fried pork chops into small pieces, place them on a plate and sprinkle with chopped green onions.

Next up is the braised beef brisket!

This was a breed of cow that Sang Tian had never seen before. Its entire body was orange-red, but its horns were white.

The system mentioned it as a "Yi Niu," and it possessed an overwhelming spiritual energy. The place where it was born and lived for so long must be a place with ancient spiritual veins. Nurturing them with these ancient spiritual veins, it was naturally endowed with boundless strength. Its pair of pure white horns possessed healing properties even more potent than those of ginseng and Ganoderma lucidum, and it wouldn't be an exaggeration to say they could bring the dead back to life...

When she saw these words, Sang Tian's pupils suddenly shrank.

Ancient Spiritual Veins...

In addition, after Sang Tian arrived here, a series of magical magnetic fields and laws of heaven and earth that could not be explained by science...

this world……

It’s definitely more than that…

Perhaps, there really is something like that in fantasy novels...

However, Sang Tian might not be able to access these.

It is better to do your current job well, eat well, wear warm clothes, and not just have a roof over your head to protect you from the wind and rain...

……

Sang Tian and the females cut the beef brisket into small pieces. When making the first dish, they had soaked it in clean water for half an hour. During this period, they changed the water three times to remove the blood.

Put the beef brisket in a pot with cold water, add ginger slices and scallions, bring to a boil over high heat, and skim off the foam to remove the fishy smell. Remove the beef brisket from the pot, rinse it with hot water, drain and set aside.

When the oil is hot, add ginger slices, garlic, star anise, cinnamon, bay leaves, dried chilies, etc. and stir-fry until fragrant. Then add the beef brisket and stir-fry until the surface is slightly yellow.

Add the boiled sugar color paste and stir-fry evenly to color the beef brisket. Add enough water to cover the beef brisket, bring to a boil over high heat, then reduce heat and simmer for about half an hour, until the beef brisket is tender.

Then add carrot cubes, mushrooms, and onions and continue to simmer for about 20 minutes. When cooked through, simmer over high heat until the soup thickens.

A dish of red, fragrant, shiny and tempting braised beef brisket is ready.

Spicy cumin nuggets.

It combines the firmness of leopard meat with the unique flavor of spicy cumin, with a rich taste that will whet your appetite just by smelling it.

Several people cut the meat from the leopard's hind legs into small pieces, put them in a bowl, added salt, ginger slices, green onion segments and sugar, stirred them evenly, and marinated them for 15 minutes.

When the oil is hot, add the marinated chicken and leopard meat pieces and fry until both sides are golden brown, then set aside.

Add minced ginger, garlic, dried chili peppers, and Sichuan peppercorns to a pan of oil and sauté until fragrant. Add diced onions and green and red bell peppers and stir-fry until combined. Add the seared leopard meat and continue to stir-fry until combined.

Finally, add a large amount of cumin powder, sprinkle with chili powder and white sesame seeds, stir-fry evenly and serve.

It has a fresh, tender texture, spicy and delicious taste, not to mention how tempting it is!

This was followed by a serving of braised pork ribs.

The use of the large bones of the flaming lion is very nourishing. Who wouldn’t be impressed by the rich sauce aroma and tender taste?

The females cleaned the lion bones, put them in a pot, added appropriate amount of water and ginger slices, brought to a boil over high heat, skimmed off the foam, removed them, rinsed them and set aside.

Sang Tian put star anise, cinnamon, bay leaves, peppercorns, dried chilies and other spices into a gauze bag, tied it tightly and set it aside.

After the oil in the wok is hot, add the sliced ginger and chopped scallions and stir-fry until fragrant. Then add the pork bones and stir-fry evenly until the surface turns slightly yellow. Then add the sugar and stir-fry evenly to color the pork bones.

Finally, add an appropriate amount of water to cover the pork bones, put in the spice bag, bring to a boil over high heat, then simmer over low heat for 1 hour, until the pork bones are cooked through and the meat is soft.

Finally, add appropriate amount of salt and five-spice powder to season, and continue to simmer for 10-15 minutes to allow the pork bones to fully absorb the flavor of the soup.

The aroma of the braised pork can waft from two miles away!

The smell is so tempting.

The rich aroma of meat mixed with the aroma of bones, coupled with the blessing of spices, the mellow aroma is very overbearing. The bright red color makes people's appetite increase!

For freshwater fish, let’s make a dish of braised prawns.

The braised prawns are bright red in color, tender in meat, and taste delicious and sweet, which must be very fragrant.

The females have already processed the shrimps and are just waiting for Sang Tian to take over.

After the oil in the pan is hot, add chopped onion, ginger and garlic and stir-fry until fragrant.

Then add the prawns and stir-fry until they change color, at which time the tribesmen fish them out.

Because they are too big and their shells are too hard, peel the shrimp when they are slightly cooked and the shells can be removed before cooking.

Such shrimp can easily absorb the flavor.

Put the peeled shrimp meat back into the pot, add shredded ginger, syrup for color, salt and pepper and stir-fry evenly.

Add an appropriate amount of water, cover the pot and simmer for 3 minutes, until the prawns are cooked through and the flavor is absorbed. Then, turn the heat up and reduce the sauce until it thickens.

The flesh of each prawn is white with a hint of red, and the fragrance, meaty aroma and spice aroma quickly emerge.

Lingering on the noses of the tribesmen.

In addition, Sang Tian also wants to make a spicy turtle meat dish.

Wash the turtle meat and marinate it with shredded ginger, scallion segments and salt for about 20 minutes.

Heat the oil, add the Sichuan peppercorns and dried chilies and stir-fry until fragrant. Then add the minced ginger and garlic and continue stir-frying. Once fragrant, add the turtle meat and stir-fry evenly.

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

Pour some clean water to cover the turtle meat.

Once the turtle meat is cooked through, simmer over high heat until the sauce thickens. Finally, sprinkle with a layer of cilantro.

Not to mention how fragrant it is.