I conquer the stars with food

Rong Ze ambushed a pheasant in the mountains, and after biting off the neck of the pheasant, he returned to the main road, wanting to show Wen Chang his spoils.

Wen Chang had been looking at the colorful pictures of pheasants on the Internet for several days before, and Rong Ze knew that he had been coveting that feather for a long time.

Rong Ze walked back the way he came back in a happy mood, and then he was dumbfounded.

What about people?

He walked back relying on his sense of smell, and bumped into Wen Chang who was looking for him.

"Quick, let's go home first, I found something good, I'll give you another meal later." Wen Chang said with a smile, but there seemed to be a hint of guilt in his expression.

Rong Ze was keenly aware of it, and it was written in his amber eyes: Be honest and be lenient.

Wen Chang imitated Zai Zai this time, pretending not to understand.

He changed the topic: "Hey, Zai Zai, you caught a pheasant? It just so happens that we can add another dish to tonight's supper."

Rong Ze spat out the pheasant in his mouth, pretending to pounce on Wen Chang.

The proficient person who had already overturned the car caught the rushing Zai Zai very smoothly, and even tied the coat containing the fungus around Zai Zai's neck.

Rong Ze was stunned for a moment, and felt a heavy weight on his neck. He looked down and saw a bag full of mushrooms.

He tilted his head, looking at the brown mushroom in doubt.

Is this kind of embarrassment non-toxic?

This kind of ugly is not as good-looking as the flower mushroom he picked up last time.

Wen Chang was already impatient, he patted Zai Zai on the back: "Let's run home, this fungus will lose its flavor after a long time."

One person and one leopard really speeded up and ran home.

No, the specific situation should be that Rong Ze ran ahead, and when he turned around, Wen Chang was no longer visible.

Young Master Wen, who lacked exercise, panted heavily: "F-pour, it doesn't have to be so fast. My physical fitness is only B. You can slow down a little."

As soon as Wen Chang calmed down, he found Zai Zai staring at him dissatisfied.

Wen Chang raised his hand and snorted the little leopard's head: "Don't look at me like that, I know what I'm good at."

He is much stronger than himself on the ancient earth, but he is really incomparable to the little leopard who can run at a speed of [-] kilometers per hour.

Rong Ze has silently added physical exercise to Wen Chang in his heart.That does not work!When he regains his human form in the future, he must lead Wen Chang to exercise well.

Wen Chang still doesn't know the hell training he may face in the future, and he is still rehearsing in his mind how to deal with these chicken fir fungus for a while.

Such perfect ingredients must not be wasted.

When Wen Chang got home, he washed his hands in a hurry and started to deal with the chicken fir.

This kind of delicate fungus cannot be washed with water. Wen Chang gently brushed off the soil on the fungus with a toothbrush, and then separated more than half of the cap and stem of the fungus, and then tore them into small strips.

Cut the other half of the gallium mushrooms into slices and set aside.

And the work of handling pheasants was naturally handed over to Tolia, who was already familiar with the road.

Fresh chicken fir fungus is not easy to preserve, and it will lose some of its flavor when dried in the sun, so Wen Chang chose to make most of the fungus into oily chicken fir, which can be stored for a long time when sealed.

The ingredients needed for oily chicken fir are garlic, chili and peppercorns. Wen Chang has already prepared a cabinet full of these dry goods at home for backup.

After all, the thing that can give a chef the greatest sense of security is a full storage cabinet, the kind that has everything.

Wen Chang crushed the garlic cloves a little bit, poured a lot of rapeseed oil in the iron pan, and fried the mushroom caps in the pan for 10 minutes at medium heat. During this time, he also stewed the pheasant into the pan inside.

When the mushroom caps were fried, the house was already full of fragrance. This is because he put the remaining mushroom stalks in the pan and fried them for more than ten minutes.

Because the water content of the mushroom cap is higher, it takes longer to fry.

After frying, the most mechanical work remains, turning over.

Keep turning the noodles, and when there are still 10 minutes to come out of the pan, Wen Chang added chili pepper and a small amount of salt to the chicken fir to enhance the taste.

Continue to stir-fry, and the fragrant chicken fir is completely ready in a short time.

The deep-fried chicken fir is actually similar to the cold-eat rabbit. They are fried repeatedly in oil to force out the moisture in the ingredients.

But because the flavor of chicken fir mushroom is much higher than that of rabbit meat, the finished product is more fragrant, and the fungus itself is fresh and sweet, so there is no added sugar in the finished chicken fir. The same makes people sweet from the tip of the tongue to the heart.

Wen Chang only took a sip before narrowing his eyes in satisfaction.

Awesome, it is worthy of being the king of fungus, Gallipodium colliformis!It tastes amazing!

Rong Ze didn't have any special liking for this mushroom, he was still waiting for the pheasant stewed in the pot.

Just at this time, the pheasant was almost ready to be stewed. Wen Chang put the shredded chicken fir fungus into the chicken soup with care, and watched the thin white fungus ups and downs in the chicken soup with golden yellow butterflies. It's beautiful.

In fact, the most suitable dish for chicken fir mushrooms is soup. This primitive and simple dish can ensure the freshness, sweetness, crispness and tenderness of the mushrooms to the greatest extent.

It will take a while for the chicken fir mushrooms in the soup to be cooked. During this time, Wen Chang thought about it and decided to make oily chicken fir fried rice.

Although all the hard dishes are eaten at night, it would be a pity not to taste the miraculous delicacy such as oily chicken fir and noodles when it is ready.

If he didn't cook a meal, maybe tonight's dream would be full of the nightmare of the galloping fungus running away with long legs.

There are only three ingredients that Wen Chang likes to add to fried rice, eggs, peas, and corn kernels. As long as there are these three ingredients, it is impossible to make it unpalatable even if you close your eyes.

And today he especially wanted to add a little shrimp, they are all ingredients that are sweet when cooked, and they are a perfect match when put together.

Put enough lard in the hot pan, and when the oil starts to smoke, put in the eggs that are slippery. The eggs start to expand as soon as they are placed in the pan, and they become solidified with the sound of Zila. At this time, add peas, corn and shrimps and stir fry together , the color of the oily ingredients is particularly distinct.

Broken yellow eggs and corn kernels, green peas, and tender red and white shrimps. At this time, add a bowl of overnight rice and slowly disperse the rice kernels with a spatula.This step especially requires patience, too anxious will cause the rice grains to break and not disperse, which will greatly affect the taste.

It didn't take long for all kinds of ingredients to be perfectly mixed together, and the rice grains were wrapped in broken eggs, like pearls.

At the most critical moment, the oily chicken fir is finally about to appear.Wen Chang treasured a spoonful of oil and chicken fir with a spoon, slowly poured it on the rice, and fried it evenly.

The last step is to take it out, put it on a plate, and sprinkle with green shallots.

A plate of fried rice that made your index finger move appeared on the table.

Wen Chang made three copies in total, and the presentation of one was more delicate than the other.

He has been cooking for so long that he almost forgot his identity as a Michelin chef.

Delicious food is of course the most important soul, but exquisite presentation is also essential.

Tolia and Zai Zai occupied a chair at the bar, watching intently as Wen Chang handed them the fried rice that looked like a work of art.

It's been a long time since Wen Chang has been able to concentrate on cooking to such an extent.

Before cooking, I had to turn on the live broadcast and communicate with the barrage constantly. Although it was fun, it was not as refreshing as this time.

Wen Chang handed Tolia a wooden spoon: "Eat it, try it, I really didn't expect that there would be such a good thing as chicken fir in the back mountain."

Rong Ze also looked at Wen Chang eagerly, he also wanted to eat with a spoon!

It's a bit disappointing to eat it directly on the plate.

Wen Chang didn't receive the radio wave from the little leopard, so he turned around and poured out the stewed chicken soup, gave them two big chicken legs, and he filled himself with a wing root attached to the wing.

"This is Zai Zai's spoils of war today." Wen Chang rubbed and looked at his Zai Zai with a smile: "Tonight's extra meal is a big credit to you."

If it wasn't for Zai Zai running ahead, he might have missed the inconspicuous flock of firs under the tree.

Rong Ze was praised, with a calm expression, but the little tail at the end of his body swayed uncontrollably from side to side, almost shaking out a flower.

The soup in the bowl is clear, and the layer of golden oil flakes and green onion complement each other. Rong Ze has never been picky about food, and he eats these chopped green onions, ginger and garlic with relish.

Rong Ze took a sip of the soup, his pupils dilated a bit.

The chicken soup itself is full-bodied, while the chicken fir mushroom has the sweetness from nature, one meaty and the other mushroomy, but the two flavors are wonderfully blended together.

And that's just the taste of the soup.

Rong Ze took a bite of the big chicken leg. This kind of pheasant has been wild in the mountains and forests all year round. The meat is very firm. After nearly an hour of stewing, it has the best taste ratio. The teeth are springy but not dry, and the gravy plentiful.

After drinking this bowl of soup, it warms the stomach to the heart.

Wen Chang looked at Zai Zai stretching out his claws and pushing the bowl, meaning that he didn't drink enough and wanted more!

He served another bowl for Zai Zai, and sat down to taste it carefully.

The fried rice that Wen Chang ate for the first time, the hot fried rice was very fragrant, each spoonful contained sweet and glutinous peas, sweet and crispy corn, and sweet and fresh shrimp, but none of these flavors overwhelmed the oil. The domineering aroma of fir.

If an ordinary fried rice can score 99 points, then the fried rice with oiled chicken fir is considered to have scored 120 points for the additional questions.

Wen Chang finished the big supper in one mouthful of rice and soup, and when he was about to pack the tableware, he realized that Zaizai hadn't touched the fried rice in front of him.

"What's wrong? Not to your taste?"

The author has something to say: A cub who has never seen the world, isn’t it good-looking fried rice!eat!Fast food!It would be a pity if it got cold!