God of Cookery Live Room

Chapter 96
Chen Er cleaned up the roots of the coriander in his hands.

Node-shaped rhizome parts are exposed.

"Imperata coronata has the effect of cooling blood and stopping bleeding."

After finishing speaking, he took the dog's tail grass away from his mouth and took a bite of the coriander root.

Nodding seriously, "Well, it's a little sweet."

Chen Er uprooted a large handful of Imperata praecox and put them in his backpack.

Then go down the mountain and stop at the foot of the mountain.

There is a small forest there.

Chen Er walked around in the grove, and then stopped in front of several big trees with a height of more than ten meters.

The branches are many and slender, the branches and leaves are lush and green, the leaves are short and broad, and the root system is well developed.

Chen Er reached out and knocked on the trunk, the trunk was hard and the sound was dull.

"I didn't expect there to be oak trees here."

Chen Er stretched out his hand to touch his chin, and looked at the ground around the oak wood.

Not sure what to look for.

A lively discussion ensued in the barrage.

"Have you ever heard a saying, one catalpa, two oaks and three curved willows. It means that the first choice for solid wood furniture is catalpa wood, followed by oak wood, and then mandshurica mandshurica."

"Oak wood is really good for furniture. I have a few large cabinets in my house made of oak wood. It is still strong after more than ten years, and it is not as resistant to moisture as other woods."

"However, oak wood seems to be a precious species. This kind of wild one is quite expensive. Chen Laoshi must control your claws, and don't let the staff see you stealing trees!!"

Chen Er found a few oak branches on the ground.

Pick it up and pat it clean, "I call it picking up leaks."

Those oak branches were about as thick as wrists and very hard.

Chen Er walked back holding the branch.

"A few children's shoes in the barrage just said very well. Oak wood is hard, fire-resistant, and moisture-resistant. So oak wood is very suitable for..."

Chen Er paused at this point.

Someone in the barrage was impatient.

Stewed Pork Vermicelli: "Suitable for firewood!!!"

Sunny: "I really want the word 囧 to be printed on your forehead, and it's said to be fire-resistant, so how can you use it as firewood!"

Chen Er coughed lightly, "Oak wood is suitable for use as a barbecue stand."

"Especially for barbecues such as raw meat. After the metal barbecue rack comes into contact with raw meat, it will aggravate the smell of raw meat."

"Wood doesn't have that annoyance, and it smells great and adds flavor to the grill."

Someone in the barrage responded quickly.

Riding a snail to run to Xiaokang: "I know!! The little pig that Chen Laoshi said is a roast pig!!"

Watermelon is not east melon: "Chen Laoshi has such a bad taste. Roast a pig, just roast a pig. Why do you call it a piglet? It's shameful to act cute!"

Chen Er nodded, "You are half right. Piglet is indeed a roasted pig, but it is roasted suckling pig. Otherwise, it would not be called piglet."

Tea eggs invaded the earth: "Chen Laoshi means that a roasted adult pig is a big pig..."

Back at the family's house in Changshou Village, Chen Er put away the coriander and oak wood.

After calculating the time for sake fermentation, Chen Ercai broadcast live again.

"Now, the sake has fermented."

Chen Er moved the wine jar to the yard and removed the cork.

A scent of wine flew out lightly.

Because it is brewed through ancient wine-making methods, the aroma of the wine is particularly pure.

The smell of alcohol is not heavy, but light, more of the aroma of fermented millet.

With a touch of sweetness and the fragrance of grain.

The aroma is intoxicating and elegant, clear and faint, if there is nothing.

Chen Er took out a small wine glass and poured a glass.

I saw that the sake was pale yellow, clear and transparent, without any variegated color.

Shaking the wine glass lightly in his hand, the wine that was obviously already filled in the glass was dangling at the mouth of the glass, and it was about to be full, but it couldn't fall down, like a piece of flawless amber.

After Chen Er drank this glass of wine, his mouth was full of fragrance.

There are sweet, sour, spicy, bitter, and astringent in the wine. It can be said that there are five flavors, and several flavors blend with each other and alternately rise and fall.

Chen Er couldn't help shaking his tongue, and let out a sigh of relief.

"nice taste!"

Then recommend it to fans.

"If you have free time, you can also try brewing sake. It has a unique taste, soft and refreshing. Not only does it not have a pungent alcohol smell, but it also has a pleasant aroma. Girls should like it."

Chen Er placed wine jars, salt jars, sesame oil jars, and lard jars on the table one by one.

Then I brought a bunch of peach tree branches from the corner of the yard and piled them on the ground.

"Now the anchor is going to roast the pig."

"This delicacy is called roasted dolphin. Dolphin means little pig in ancient times."

"During the Wei, Jin, Southern and Northern Dynasties, people loved to eat dolphin because of its plump meat."

"The most common cooking methods are steamed pork and roasted pork. Today the anchor will make roasted pork."

The suckling pigs are bought from the village. The pigs in the village eat whole grains. The meat is fragrant and tender, and tastes good.

Especially this little suckling pig is even more delicious.

Chen Er threaded the washed and stripped suckling pigs with oak wood, and then placed them on a bracket set up with oak wood.

He pointed to the suckling pig's belly and said, "This suckling pig has to pay attention to these few things before roasting."

"First, the opening of the suckling pig's stomach should be small, and cold water should be used to clean it."

"Second..." As he said that, he bent down and picked up the cleaned white grass.

"Imperata chinensis is cut off the tassels, washed with leaves and roots, and then stuffed into the belly of the pig to fill it up."

After stuffing the pork belly, Chen Er reached out and patted the oak wood shelf.

"Thirdly, the oak wood is passed through the suckling pig and placed on the support, and the support is tied tightly. It must be ensured that it will not suddenly fall apart during the rotation."

Then he pointed to the peachwood branches stacked under the grill.

"The grill should be set higher, and when the fire is lit, keep the suckling pig away from the flame. But it can't be too far away to lose the temperature. So you need to budget the distance in advance, and the distance between the piglet and the flame is enough from the palm of your hand to your elbow."

After speaking, the fire was lit.

As soon as the flames sprang up, Chen Er quickly turned the oak wood that went through the suckling pig.

Let the suckling pig keep turning over the flame.

"After the fire starts, you need to keep turning the suckling pig. It is very important to ensure that the heating is even. Once there is a deviation, the taste of the roasted suckling pig will be much worse."

While Chen Er was speaking, his hands were still turning the suckling pig.

The other hand reached out to the table, took a brush, soaked it in the wine jar, and brushed it on the suckling pig.

Every place is not spared.

While swiping the sake, the other hand was still turning.

"The sake should be brushed evenly, and you can't stop. You can't stop brushing the sake until the surface of the suckling pig changes color slightly."

Chen Er stared intently at the suckling pig above the flames.

The work in hand didn't stop at all.

"Smearing sake on the suckling pig can not only increase the aroma of the suckling pig, but also cover up the bloody smell of the suckling pig."

　Thank you [c Xie Ye] for your reward︿(￣︶￣)︿

　　
　
(End of this chapter)