Qingyue's matter made Mu Kui's mood not very good, and even the joy of collecting and harvesting was diluted a lot.

Mu Zhao found out as soon as he came back, and asked suspiciously, "Sister, is something wrong?" ”

"Nothing." Mu Kui put away his thoughts and explained: "After watching Grandma Li today, I came back to divinate and found that the Qingyue family may have some festivals with our father and mother, Brother, you should be careful of them in the future." ”

"That's it!" Mu Zhao's face was abrupt.

He knew that since Sister A specially pointed out this matter, it must not be simple.

However, since Sister Ah only said so much, then he let himself only believe so much.

Deep down, Mu Zhao had already decided to secretly stare at the Qingyue family.

If there is really any change in the family, he will also find a way to solve it quickly, so that Sister Ah will not worry about it.

Thoughts flashed, and Mu Zhao showed Mu Kui the meat he had received today.

"Sister, what do you think I got today? The wings of the three wood-whiskered birds must be delicious when grilled. ”

"Really?" Mu Kui was a little surprised.

The woodbeard bird is a large bird with a wingspan of two meters long, not only has two long wooden whiskers on its beak, but also has a layer of wooden whisker armor made of tangled wooden whiskers on its body.

Because it is protected by the mushu beetle all year round, the flesh of the mushu bird is also very tender.

In particular, the wings, which are the most often moved, are delicate and smooth, but also full of strength, and have an excellent taste.

Mu Kui looked at the size of the three wings, and looked a little collapsed after shaving the bones, but if it was unfolded, it was more than half a meter long from the root of the wing to the tip of the wing, and there was no doubt that the wings were absolutely big.

"There are still some spices at home, let's try to make a braised wing first."

Make a decision, Mu Kui will go to configure the marinade.

The bark of the ginger wrapper tree is cut into small pieces, and the fragrant branches are sliced.

Add water and salt, then add the needle core, ginger bark and fragrant tree slices.

Fragrant tree is the most commonly used spice for orcs to barbecue meat in their daily life, especially the kind of special wood that is non-toxic and can add fragrance to barbecue, and there is not only one kind.

However, it is true that Mu Kui has only found one incense tree after collecting it these days.

It's hard to find.

A fragrant tree that is ten meters high, all the females are divided, and the wood sunflower is only divided into one branch as thick as an arm.

Of course, there may be other varieties of incense trees, but the females have not found them, and the wood sunflower has not had time to identify them, and they are still hidden outside the tribe I don't know which corner.

Looking at the pile of spices in the pot, Mu Kui didn't immediately start to cook on the fire, but wondered if he could add something more.

Turning over the various mushrooms collected today, Mu Kui carefully searched for it.

She remembered that when she was collecting, it seemed to smell a familiar smell.

"Found it, this."

Mu Aoi picks up a mushroom that looks like a fighting (chicken fir mushroom), but is actually called a stinky mushroom by the orcs.

Smell it, it's the smell of fennel, yes.

At this moment, Mu Kui felt that it might be more appropriate to change the name of this stinky mushroom to fennel mushroom.

Do you want to add this?

Mu Aoi was a little hesitant, but finally decided to give it a try.

Bring to a boil.

After another while.

A strange fragrance wafts out of the pot and is mouth-watering.

Mu Kui knew that her move to add stinky mushrooms to it was initially successful.

The rest depends on how the marinade tastes next.

While the brine had to be boiled for a while, Mu Kui also began to process other ingredients.

The soup of the evergreen snake soup, the roasted roast.

Tree rats are also fed ginger bark to their stomachs, wrapped in leaves and steamed on steaming grids.

There weren't many incense branches, and Mu Kui didn't use them on tree rats.

Pluck and wash the green feather kites, smear them with the powdered ginger bark, fragrant twigs and fennel mushrooms, and roast them over the fire.

Add persimmon juice and persimmon pulp to simmer into persimmon white fungus soup.

The water ear is a specialty of the beast world, don't look at it as transparent, but it has a sweet fragrance itself, just wash it and eat it raw, the taste is already excellent.

If it is mashed and spread on grilled meat, or used to marinate meat, it also has a special flavor.

Other black fungus, brown fungus, purple fungus, etc., have slightly different tastes, but they are not too different, and they are not beyond the scope of fungus.

After the hawthorn mushroom opened its top layer, it did not throw away the outer skin, but collected it.

These skins contain toxins to a greater or lesser extent.

Mu Kui wants to extract it and make it into a poison for self-defense.

Green pearls are most suitable for stewed soup, and Mu Kui washed them and put them in snake soup, believing that the final product will be more delicious.

Take a portion of the finch tail blue light mushroom and stir-fry.

The sparrowtail mushroom, which still glows blue even after being cooked, looks more like a work of art, making it difficult to put down chopsticks.

This reminded Mu Kui of an animation about cooking on the earth, in which the dishes made by those people, the more delicious the food, the more dazzling and dazzling the eyes.

Mu Kui jokingly thought in his heart: Can his plate of fried finch tail blue light mushrooms be labeled as a top delicacy if he puts it in that animation?

The water krathong eats the layer of skin left over from its explosion.

This one does not add anything but salt, and it is best to stew it directly in clear soup, which is so fresh that people can't stop it.

Red cap mushrooms are fire-attribute ingredients and have a somewhat spicy taste.

However, this thing can only be eaten without scruples during the snow season.

Mu Aoi took only two and threw them into the brine as a substitute for the spicy seasoning.

The rest is washed and then threaded with bone needles, hung in an open space to be dried in the shade, and then put away, and then taken out and eaten in the snow season.

The same goes for other mushrooms, only a small part of them is made, and the rest is skewered and hung in the shade to dry.

These are their future reserve food.

The dry season is hot, and the vegetation is difficult to grow.

At that time, the prey and gathering resources in the forest will also plummet, and compared with the abundant products in the rainy season, it is completely a heaven and a place.

The dry season is less than a month away.

In order to survive the long seven months of the dry season, the family has as much food as possible.

In the spare time of busy work, after seeing that the brine was almost cooked, Mu Kui cut the wings of a wood whisker bird into pieces, added it and began to marinate.

Mu Zhao stood by the pot with some covetousness and sniffed his nose.

"It's so special, and I don't know how it compares to barbecue."

"It's hard to say." Mu Kui thought for a moment and said, "Lo-mei, barbecue, radish and greens have their own loves!" ”

"But braised pork is indeed a taste that you haven't tasted before, so you can taste it carefully later."

There are still two wings left of the wood-whisker bird.

One Mu Zhao was smeared with ginger bun bark powder, fragrant tree powder, dried needle core powder and fennel mushroom powder, and the whole piece was made into roasted wings.

One is kept, and Mu Kui wants to see how the first lo-mei tastes, and then decide whether the remaining wings will be roasted or marinated.

Today's dinner was extraordinary.

With the baking of delicacies, Mu Kui's mood affected by Qingyue gradually improved.

When the last plate of braised wings was served, the two of them also sat down and began to enjoy the delicious food.