Chen Er cleaned up the roots of the white grass in his hands.

Exposed nodal rhizome parts.

"White grass root has the effect of cooling blood and stopping bleeding."

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

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

Chen Er uprooted a large handful of white grass and put it in his backpack.

Then descend the mountain and stop at the foot of the mountain.

There is a grove there.

Chen Er walked around the grove and then stopped in front of several trees that were more than ten meters tall.

The branches are numerous 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 tapped on the trunk of the tree, which was hard and made a dull sound.

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

Chen Er reached out and touched his chin, looking at the ground around the oak wood.

Don't know what you're looking for.

There was an eager discussion in the barrage.

"There is a saying that you have not heard, one catalpa, two oaks, and three willows. That is to say, the first choice for solid wood furniture is catalpa wood, followed by oak wood, and ash is chosen again. ”

"Oak wood is really good for furniture, I have a few large cabinets at home that are made of oak, it is still the same strong for more than ten years, and it is not as afraid of moisture as other woods."

"However, oak wood seems to be a precious species, this wild one is still quite expensive, Chen Laoshi must control your claws, don't be seen by the staff stealing trees!!"

Chen Er found a few branches of oak on the ground.

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

The branches were about the thickness of a wrist and were very hard.

Chen Er hugged the branch and walked back.

"There are a few children's shoes in the barrage just now, which is very good, the oak wood is hard, fire-resistant, moisture-resistant and moisture-resistant. So oak wood is very suitable for ......"

Chen Er's words paused here.

There are people in the barrage who are impatient.

Pork stewed vermicelli: "Good for firewood!! ”

Qingtian: "I really want an embarrassing word printed on your head, and it says how to use it as firewood for firefighting!" ”

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

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

"You don't have that trouble with wood, and the smell of wood is aromatic, which adds color to the barbecue."

Someone in the barrage reacted quickly.

Riding a snail to run well-off: "I know!" The little pig pig that Chen Laoshi said is a roast pig!! ”

The watermelon is not the eastern melon: "Chen Lao is so disgusting, roast the pig is the roast pig, why is it called a little pig pig!" It's shameful to sell cuteness! ”

Chen Er nodded, "You are half right, the little pig pig is indeed a roast pig, but it is a roast suckling pig, otherwise it is called a little pig pig." ”

Tea eggs invade the earth: "The meaning of old wet is that roasted adult pigs are big pigs......

Back at the house in Changshou Village, Chen Er put away the white grass and oak wood.

After calculating the time of sake fermentation, Chen Er broadcast live again.

"Now, the sake has been fermented."

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

A smell of wine flew out lightly.

Because it is brewed by an ancient sake brewing method, the aroma of sake is particularly pure.

The smell of alcohol is not heavy, but light, more of an aroma of millet after fermentation.

With a hint of sweetness and a fresh fragrance of grain.

The aroma is intoxicating and elegant, light and light, if there is nothing.

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

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

Holding the wine glass in his hand and shaking it gently, the wine that had been poured into the glass was dangling at the mouth of the glass, and it seemed that it was about to be full, but it could not fall, like a flawless piece of amber.

Chen Er drank this glass of wine, and 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 of miscellaneous, several flavors are fused with each other, alternately undulating, this taste is not endless, and that taste rises again.

Chen Er couldn't help but shake his tongue and came out with a sigh of relief.

"It tastes good!"

Then recommend it to fans.

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

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

Then he took a bunch of peach wood branches from the corner of the courtyard and piled them on the ground.

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

"It's called grilled porpoise. In ancient times, dolphin meant piglet. ”

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

"The most common cooking method is steamed pork and grilled pork. Today, the anchor will come to do a barbecue. ”

The suckling pig is bought from the village, and the pigs in the village eat all grains, the meat is fragrant and tender, and it tastes very good.

In particular, this small suckling pig is even more delicious.

Chen Er put the cleaned suckling pig on oak wood and put it on a stand built by oak wood.

He pointed to the belly of the suckling pig and said, "This suckling pig has to pay attention to a few things before roasting." ”

"First, the opening of the suckling pig's belly should be small, and cold water should be used when cleaning."

"Second ......," he said, bending down to pick up the washed white grass.

"The white grass pinches off the ears, washes the leaves and rhizomes together, and then stuffs them into the belly of the pig and stuffs them all."

After filling the pork belly, Chen Er reached out and patted the shelf supported by the oak wood.

"Thirdly, the oak wood passes through the suckling pig and is placed on the bracket, which is tied a little tighter. Make sure that it doesn't fall apart suddenly during the rotation. ”

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

"The grill should be raised a little higher, and when the fire is lit, make sure that the suckling pig is kept away from the flames. But not too far away to lose the temperature. Therefore, it is necessary to budget the distance in advance, and the suckling pig has a palm-to-elbow distance from the flame. ”

After saying that, he lit the fire.

As soon as the flames flickered, Chen Er quickly turned the oak wood that ran through the suckling pig.

Let the suckling pig keep turning above the flames.

"After the fire, you need to keep rotating the suckling pig, to ensure that the heating is evenly this process is very important, once there is a deviation, the roasted suckling pig taste will be much worse."

As Chen Er spoke, his hands were still turning the suckling pig.

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

Every place is not missed.

While brushing the sake, the other hand is still turning.

"The sake should be brushed evenly, and it should not be stopped until the surface of the suckling pig has a slight discoloration, and the sake can be stopped."

Chen Er's eyes were very focused on the suckling pig above the flames.

The work in his hands did not stop.

"Applying sake to the suckling pig not only increases the flavor of the suckling pig, but also masks the bloody smell of the suckling pig."