Chapter Forty-Nine: The Strange Proportion of Chefs in the Ranks

On a rocky beach in the mountains, the Animal Service is resting and preparing lunch.

Lunch was hearty, with dried vegetables, carrots, and potatoes brought by the soldiers, beer, drinks, and mineral water (ha, I know some people may be waiting for the second half of the sentence, but they just don't say it. There are various toppings: green onions, ginger, garlic, Sichuan peppercorns, star anise cinnamon, and steamed white rice, steamed buns, and sliced noodles.

Of course, these are not the protagonists, the protagonist of the soldiers' lunch at noon today is a strong wild boar of more than two hundred pounds, freshly cut, three fat and seven thin.

Go back more than an hour.

The soldiers of the brigade, who were resting in place and keeping vigilance, saw the four people happily carrying a wild boar of several hundred catties back when they saw the four of them happily carrying a wild boar of several hundred catties, and the eyes of the soldiers of the whole team became eager.

After the instructor who stayed behind asked Han Mingshan about the situation, and then arranged the sentry on duty, announced the rest, and prepared lunch, the temporary camp of the entire team suddenly became noisy.

Except for the soldiers on duty, everyone else helped to start the work, and no one wanted to be lazy to rest, and they were all in full swing to help prepare lunch.

Well-trained fighters worked together in groups.

Some soldiers helped to pick up stones and dig stoves, some helped to fetch water and collect materials, some helped to lay cases and cut vegetables, and some helped wash rice and cook.

The most lively is a group of "pig killing", in fact, it is not a pig killing, the wild boar has long been killed by Ah Le's neck, and now it can only be said that it is dividing the pigs, cleaning them up, and processing them into ingredients.

The faces of this group of "pig-splitting" soldiers were filled with unstoppable smiles, and they had all found or carried the guys that the "chef" Xue Jingshan could use, and they gathered around the wild boars and were busy cutting pork.

From time to time, loud shouts of joy can be heard from the tightly packed crowd, and then a few ingredients cut from the boar's body and simply processed will be handed out from the crowd.

A few soldiers who couldn't squeeze in walked outside, and as long as they saw something handed out, they happily ran up and enthusiastically took it, and then ran in three or two steps to send it to the board, waiting for further processing.

The things that were handed out were sometimes large pieces of wild boar ribs, sometimes a large pot of bright red pig's blood, and sometimes three fat and seven thin fresh wild boar.

In the end, when the wild boar's head, which had not been able to close its eyes when it was dying, was also handed out, the group of people surrounding Xue Jingshan finally dispersed. Since the whole boar has been cut and divided, our chef is assigning the work to the next step of processing.

Among the ingredients produced by a large number of wild boars, wild boar blood and pork belly have been preliminarily processed.

The pig's blood was eaten at noon, and the more than 20 strong young men in the whole team said that they were determined to complete the task and could eat all the meals without a little waste.

However, pork belly still needs further processing, because it is intended to be used as a medicinal herb.

This work Xue Jingshan was handed over to his brother Zheng Xiaodong to deal with, and the two of them got used to cooperating, and both of them would have some things.

Now, Xue Jingshan, who had just been idle in his hands, planned to talk to the captain Han Mingshan, the instructor Charlotte, and the shovel officers and animals who were around them to wash rice and cook together.

Especially Ah Le, Xue Jingshan wanted to go over to express his gratitude.

He got two more stout fangs, which belonged to the boar's.

The two tusks come from a strong adult wild boar.

The thick, sharp fangs are intact and not a single trace of breakage is missing. The fine white texture is evenly distributed in some thick yellow, and bright red blood penetrates from the tips of the teeth, which penetrate deep into the inside of the fangs and continue to the root of the teeth, until the root becomes thicker and thicker into a column of blood the thickness of a toothpick inlaid in the center of the fangs.

Xue Jingshan, who had experience in discing things, knew that this was a good pair, much better than the previous wolf teeth. As long as the pan is coarsely moistened, this pair of fangs will soon be like bloodshot topaz, tender and yellow, delicate and shiny, and bright and abnormal.

Therefore, Xue Jingshan, who took this pair of wild boar fangs, must thank Ah Le.

Seeing Xue Jingshan coming, Han Mingshan, who was busy cooking pots, and the instructor stopped what they were doing, they also had something to say to Xue Jingshan.

After gathering with the team, the two contacted the command of the Animal Management Bureau, and after informing them of all the circumstances, the command did not say anything, but simply replied:

"The task is important, be cautious, and hope to make contributions! If you don't know what to do, ask Caiyi, and if you have any difficulties, find Ah Le. Plan B is progressing well and will be implemented as scheduled. ”

After receiving the reply from the headquarters, Han Mingshan discussed with the instructor and decided not to take care of the rear and go all out to carry out the task.

Regarding the stomach of the wild boar, and why the proportion of supplies and rations carried by the team was mostly food, Han Mingshan threw these aside.

There must be a detailed arrangement above, you just need to lead the team, arrive at the designated place smoothly, and then complete the task. What should be known will definitely be told, and what should not be known is not something that can be inquired and guessed casually, and doing your job well is fundamental.

After Xue Jingshan came over, Han Mingshan and the instructor told him that he didn't need to think about anything else. The contents of the wild boar are eaten at noon, and those that are convenient are disposed of and carried out, and the team continues to move forward after lunch.

After a few years of hearing and seeing, Xue Jingshan also became a standard soldier, and after receiving the instructions of the chief, he stood up straight and said "yes" loudly, raised his hand and saluted, and left, and did not say anything to the shovel officials and the bunch of animals that seemed to help, but were actually mostly playful, but just gave Ah Le, who was lazy and licking and drinking, a grateful look.

Ah Le, who was happily licking wine and drinking in a large white porcelain plate, was stunned by Xue Jingshan's grateful gaze:

[What do you mean?, are you grateful to me......

But what do you appreciate me for?

Want to drink? I can't drink even if I think you can't drink~ haha

Is it to thank me for the pigs I caught?

Well~~, it must be so, it seems that everyone likes to eat pigs, and I will catch some more when I have the opportunity in the future, I am really good. 】

Some Ah Le, who was in a state, thought a lot more from Xue Jingshan's grateful gaze, and finally gave a conclusion: he is very good and everyone likes to eat pigs, and then he put aside all the mess and continued to enjoy it.

Ah Le is now a hero, and now the fifth plate of liquor is a reward for him.

Everyone else didn't enjoy this kind of treatment, including the parrot Caiyi on the side of the crowd who kept signaling to herself with her eyes and asking Ah Le to secretly share a little "fairy brew" to taste it.

Ah Le won't share the wine with Caiyi, a drunkard.

When I went to ask Director Li for wine, Ah Le called her, but when she got to the door, she was coaxed, and in the end, Ah Le went to the door to ask for it, and only brought a small box.

Now that I want to drink, I came to Ah Le to share a little, but there was no door, not even a window or a mouse hole.

When she set off, because she didn't bring much wine, Ah Le, who had learned to be budget-conscious, tried to come up with a plan and wanted to drink until the end of the mission, so she was rarely stingy and ignored the eager pleas of her drinking friends.

—————————— Dividing Line——————————

Throw away the lazy Ah Le, the busy crowd here:

There are many people who are easy to do, and soon a large wild boar was properly processed and became an ingredient.

The top pot of the pot: Two steel pots the size of a checkerboard are placed on the stone stove, and the bottom of the pot is held by flames.

The lid of the steel pot is not completely closed, and it is tilted a little to cover it, leaving a gap to prevent the overflow of the soup, and the white mist is running out happily in the sound of "goo, goo, goo", and from time to time run out of the old and come to the busy soldiers to pluck a few times under their noses, exuding a special and pure fragrance, seducing everyone to swallow their saliva.

Entering the stove: Near the board, where is a standard stir-fry marching stove being built, Xue Jingshan is standing in front of the stove at the moment holding a wok and wielding a spatula, carefully adjusting the delicious and cherished ingredients.

He hopes to use his own hands to conquer the stomachs of his comrades and achieve collective recognition.

The chef who was arranged in the team itself was helping to cut vegetables and ingredients on the board, probably persuaded by Xue Jingshan's skill in making pig-killing meals, and now the regular chefs in the team did not show a dissatisfied look because the work was snatched away, and he was smiling from time to time and chatted with Chen Hanlei, who was a few meters away from time to time, because he had cooking experience and helped with Chen Hanlei, both of whom were very happy and happy.

Now the lively and familiar atmosphere here makes them feel as if they are still at home, in the army, and have not gone out.

Shelves on shelves: A large grill is erected near the board.

Standing on the two supporting trees was a thick wooden stick, on which were pierced with a few wild boar ribs and other wild boar bits and pieces, and now it was being embraced and licked by the beating fire spirits, and from time to time the crystal grease was melted and dripping on the flames, and then the red elves cheered and danced up, devouring the gifts, expressing joy, and releasing a tempting fragrance in the air as a return gift after eating the fat.

The peculiar fragrance wafted far away, adding to the saliva that many warriors could not contain in their mouths.

The person in charge of making barbecue is Chen Hanlei, he used to be a cook in the army, and after demobilization, he made a big pot of dishes for a long time, and he was still easily competent for barbecue.

Now, the task of grilling is entrusted to him.

The color of the flames was reflected in his face, and even the midday sun could not suppress it.

Chen Hanlei turned the swivel rod made of forked sticks with his left hand, sprinkled various coarse salt and seasonings on the wild boar ribs from time to time with his right hand, and there were several small boxes containing seafood powder, barbecue sauce, chili noodles and cumin powder at hand.

This was specially brought by him, and after seeing Ah Le like to eat barbecue once, Chen Hanlei put the detail that Ah Le likes to eat barbecue in his heart.

This time when he went out, because he would have been wandering around the mountains, Chen Hanlei felt that the most convenient thing to do in the wild was barbecue and other food, so he specially prepared some for Ah Le, specially configured and brought them before departure.

Chen Hanlei has his own set of experience and special techniques for handling barbecue, and the barbecue processed by these methods is hot and boiling, and the aroma is overflowing.

A bite down tender, crispy, salty, spicy all kinds of sensations one after another, take turns between the lips and tongue to show their eighteen kinds of martial arts, make up a big dojo, mingle, melt together, people can appreciate the heaven and fairyland that only belongs to the mouth, tongue, lips, nose.

His basic order of technique is as follows: oil→cumin powder→ salt and pepper→ chili powder, seafood powder→ barbecue sauce → oil.

When the wild boar ribs are grilled until they are slightly browned, brush them with a layer of pre-refined wild boar oil, which will prevent the ingredients from burning and make it easier for the seasoning to stick.

But he will be careful not to brush too much oil to avoid large pieces of grease dripping into the fire and causing too many open flames, which can make the roasted wild boar ribs easy to bake.

Then the wild boar ribs are grilled until they are medium-rare, at which point you can sprinkle the barbecue seasoning, and the amount of cumin powder and salt can be sprinkled according to personal taste, whether it is chili powder or seafood powder.

Special attention is paid to the fact that Chen Hanlei will sprinkle enough ingredients on both sides of the ingredients, otherwise there will be a situation where one side has a taste and the other side has no taste.

Then brush with a layer of secret barbecue sauce, so that the grilled wild boar ribs will not look dry and unoiled, and can let the barbecue sauce and barbecue sauce blend into the ingredients.

Of course, in the last step, he can also choose to brush with another layer of oil to make the seasoning stick firmly to the ingredients, enhance the taste, lock in the aroma, and increase the tenderness of the meat.

In this way, a charcoal-grilled wild boar rib full of hot, crispy, fragrant, charred on the outside and tender on the inside, full of meat fat, smooth in the mouth, and juicy in taste is concocted.