The place of this stream is an open recess on both sides, and the grass here grows luxuriantly because of the abundant water source, and this is a natural clearing with plenty of sun, so the sheep like to graze here.

Not far from Zhou Heng, there was a group of black black goats, one by one gnawing grass and not paying attention, looking up at the plane curiously for a while, looking at them curiously for a while, not knowing what they were doing.

Zhou Heng took the net down, and there was nothing else left.

At least wait more than two hours to see the harvest, basically the longer it is, the more likely it is to get the harvest.

There is wilderness all around, there are no people, only they are here to fish, which gives people the illusion of survival in the wilderness.

After Jiang Xiaoxuan filmed for a while, there was nothing left to shoot, after all, there was more than two hours of waiting for fish, and there was not much actual content to add, so she temporarily stopped shooting.

She asked Zhou Heng curiously: "Eh, you said that if we are in the wilderness here, can you take me to survive?"

Zhou Heng smiled: "About three or four days, right?"

"Huh, so little?" Jiang Xiaoxuan was disappointed.

"Yes, if you eat live insects, bats, and raw fish and shrimp every day, I'm afraid you won't be able to last even three or four days. Zhou Heng said with a smile.

What kind of wilderness is here, a lot of grass can be eaten, and then dig up something casually, like wild sweet potatoes and the like, what's the problem of survival?

Wang Caijun also waited with them to see the catch, and there was nothing to do, so he picked up his guitar and played it again.

Some black goats who were gnawing on the grass looked over curiously, and one by one opened their dark eyes, looking at them in confusion.

A bird suddenly fluttered its wings and rested on his guitar.

Wang Caijun didn't stop, he still played freely, and he sang as he was interested.

The wind spread his music, and more sheep looked at him.

Jiang Xiaoxuan said with a smile: "Didn't people say that Ben Wagyu grew up eating apples, listening to music, and artificial massage? The wild fruits in the forest are nibbled on, and there is music to listen to here, haha. ”

She hurriedly picked up the camera again and recorded the moment.

However, it seems that some websites have confirmed that the Wagyu beef there does not exist to be raised by eating apples, and it is all spread by netizens.

But their black goats really have the opportunity to eat all kinds of fruits.

Some of the dwarf, fruiting shrubs are impossible to let go, and some of the fruit that has fallen from the trees has not yet been eaten by them.

During the time they waited for the fish, they sat here, basking in the sun and blowing the wind, and when they were drowsy, the sun was empty, and there was also a small half day.

Zhou Heng and Zhang Feng pulled the net together, and several people immediately laughed, the harvest was not big, the largest one may have six or seven taels, and the rest of the messy small fish, shrimp, and small crabs add up, it is estimated that they can fry a bowl.

Zhou Heng smiled: "It's okay, you can drink at noon, not bad." ”

Be content and happy.

Zhang Feng said: "When you mention us, let's cook and eat together." ”

Zhou Heng did not object.

When I arrived at Zhang Feng, I found that his wife had already started preparing lunch and was washing a pot of small yellow eels.

Zhou Heng's eyes lit up and said, "Not bad, and this?"

For breakfast, I ate a plate of bacon, a plate of snails, and the other two plates were vegetarian dishes, but I didn't expect them to have so many yellow eels left.

Zhang Feng said with a smile: "This is also the last time, I vomited mud for two days, and I guess I can eat it." ”

Zhou Heng hurriedly said: "Then I'll fry a plate of eel, such a big size is just right." ”

The eel is still very famous in their area, and it is not difficult to make it, but it tastes very delicious and fragrant.

This dish has a bit of requirements for the size of the eel, not big, as long as it is small, one or two up and down is the best, and if it is big, it is not suitable for this dish.

It just so happened that these were not big, so Zhou Heng said so.

Zhang Feng's wife was very embarrassed, and asked with a smile: "You are going to do it? This makes our hosts blush." ”

She is indeed a little not very good at this dish, she is a little afraid even when she washes it, and the taste of it is average, so Zhou Heng said that he came, she was actually a little willing, but after all, it was not good to say so directly.

Zhou Heng also saw that she was not proficient, so he deliberately said this.

If you want to eat a comfortable plate of eel, it is worth doing it yourself, otherwise, wouldn't you live up to such a good eel?

He went to clean up the yellow eels, and Zhang Feng went to deal with the fish harvested today.

A large crucian carp can be boiled into crucian carp tofu soup, which is suitable for Zhou Heng's wife to eat, and the wild one is more nutritious;

After Zhou Heng washed the yellow eel, he directly sprinkled salt and cooking wine to pickle, and after marinating the sticky paste on the surface, he washed it twice, and then he was ready to put it in the pot.

Jiang Xiaoxuan couldn't intervene today, and asked in surprise, "Are you going to be in the pot like this?"

"Yes, don't worry, I will make this dish, and you will ensure that it tastes good. Zhou Heng said.

Put the oil in the pan once, pour it out, and add the oil again, the pan that slides the oil twice will not stick, then add some lard, and then pour the yellow eel into the pan.

The yellow eel, which was suddenly heated, moved violently in the pot, and Zhou Heng first took a lid and covered it for a while.

The yellow eel quickly bowed up, and then gradually coiled into a circle, because one or two heavy yellow eels are not big, after coiling into a circle, they are basically connected end to end, which is the reason why the yellow eel should not be too big.

Zhou Heng stir-fried quickly, stir-frying the yellow eel hooked together, and didn't let it string up. There is a lot of oil in the pot, which is a bit like frying and frying, so many small yellow eels are soaked in oil, and they don't touch the pan at all.

The oil temperature here should not be too high, stir-fry slowly and turn slowly, waiting for the yellow eel to slowly become ripe.

Jiang Xiaoxuan praised: "Yes, it's quite handy!"

Zhou Heng was said to be fat, and immediately gasped to show people: "Of course, I have learned this specially, I like to eat this very much, of course it is worth studying." ”

After the yellow eel in the pot was fried, the water came out, and the size shrank rapidly.

When the yellow eel is fried until golden brown, this is fine, and serve on a plate first. This dish should not be fried too dry, otherwise it will suddenly break and the taste will completely change.

After getting out of the pot, put some oil in the pot, then add ginger, garlic, chili pepper and so on to fry until fragrant, add half an onion to remove the fishy, and then pour the freshly fried pan garlic into the pot, add some seasoning to taste, stir-fry the spicy and fragrant taste, and complete the plate.

Zhang Feng brought over the small fish and praised it: "It's so fragrant." You really have a knack for stir-frying. ”

Zhou Heng himself also thinks it's good, mainly because he likes to eat this dish, so I think there are no shortcomings, and I feel that this time the stir-fry is very successful.

He said a little modestly: "No, no, I can't cook, it's still the one in our family who is a step ahead." ”

Jiang Xiaoxuan was sitting next to her, and when she heard this sudden rainbow fart, she smiled knowingly.

She asked, "This dish should be Sichuan cuisine, right?"

Zhou Heng shook his head: "This is neither Sichuan nor Hunan cuisine, but many people think so." In fact, its birthplace is not in these two places. ”

This dish is so popular that many of the dishes are included in the menu, and the recipes are similar and the names are different.

For example, some places are called "Panlong Yellow Eel", and some places are called "Tai Chi Circle", because it is a circle when coiled.

It can be seen that this dish is so popular that it is very carefully named in various places.

Zhou Heng put the dish on the table, and then directly took one in his hand and began to demonstrate how to eat - he was too familiar with Zhang Feng, the two of them didn't know how much they stole melons and fished together when they were children, and they were also frequent visitors to each other's homes to eat, so they didn't pay attention to it.

He pinched the eel's head, then stretched out his mouth to bite down from there, and the eel's abdomen and back immediately separated, and the whole eel could be torn off.

Jiang Xiaoxuan was worried about the live eel entering the pot before, what should she do with the internal organs? Now that she sees it, after the abdomen and back are separated, the internal organs can be thrown away directly.

Zhou Heng took an exaggerated sip and boasted to himself: "Wow, it's delicious!

After speaking, he smacked his lips.

Then, I took another one and gave it to my daughter-in-law to taste - she was still thin-skinned, and it was rude to be a guest at someone else's house and eat before it was time to eat.

However, even if it was handed over by Zhou Heng, she was not welcome. What should gourmets do in the face of delicious food?

Besides, she is indeed a little hungry, pregnant women are not faster than ordinary people, hungry.

She also learned from Zhou Heng to take a bite, then tore off the whole half, chewed it, and muttered: "It's really good, but if you add some perilla, will it be more delicious?"

Zhou Heng nodded: "Your tongue is quite smart, Hunan cuisine can add perilla, but we don't have it here." ”

This is a real barren mountain.

Jiang Xiaoxuan asked him while tasting the taste: "You just said the birthplace of this dish, are you talking nonsense?"

She already knows him a little, this man likes to talk nonsense seriously, just looking at his expression, sometimes I don't know whether he is telling the truth or a lie.

Sometimes when talking about business with customers, he is also like this, he seems to be serious, but in fact he is full of lies.

Zhou Heng took another one and nibbled it in his hand, and said, "It's not nonsense, it's true." This history is far away, and we have to talk about the Spring and Autumn Period and the Warring States Period. ”

This dish originated in Yicheng City, and the capital of Chu State was in this city in history. Legend has it that when Wu Zixu, the minister of Chu, fled, he took refuge in a farmer's house, and the peasant woman saw that the minister was coming and wanted to get some good things to entertain.

However, there is only a small eel with the thickness of a small thumb left over from eating eel yesterday at home, and only take it out and make it with some commonly used condiments, all of which are coiled into the shape of mosquito coils, which looks very peculiar.

Wu Zixu felt very good after eating, and named it Panlong Eel, which has been passed down to this day.

When Jiang Xiaoxuan heard this, she couldn't help laughing and said, "It turns out that the image spokesperson of this dish is Wu Zixu, Xihan Xihan." ”

Many famous dishes, most of them will make an allusion, as big as Buddha jumping over the wall, Sixi balls, etc., as small as the dog ignores the buns, there are legends, so it seems to taste more fragrant.

I don't know how this wind was formed, it seems that when an ancient celebrity is added, this dish will immediately rise tall.

However, it was really delicious.

Zhang Feng also took it and nibbled on the side, he also liked to eat this dish, and he often liked to order this when he was working outside, but he didn't seem to have heard of this legend. Besides, were there so many seasonings in the Spring and Autumn Period?

They tasted the original taste here, and Zhang Feng's wife finished the rest of the dishes on the stove alone.