When Jiang Feng returned to the ranch, it was already nine o'clock in the evening.

Several dogs stood outside the pasture, looking in the direction of the pasture.

When Jiang Feng appeared on a red rabbit, they ran out to greet him.

After all, he is a pasture owner, and he can still enjoy the treatment of being greeted by pets.

When he returned, he added some fresh grass and water to Chitu to rest.

Then, Jiang Feng carried the metal pot back to his yard.

He came to the kitchen and prepared to deal with the wild stones.

At this time, there are many food critics and chefs in the live broadcast room.

Wu Lu in Kyoto is also a local Internet celebrity, he just threatened to buy Jiangfeng's Shisun, and he didn't want Shisun to be ruined and scolded by many people.

At this time, he was also in the live broadcast room, silent, wanting to see how Jiang Feng dealt with Shi Sun.

If it is not handled well, it is a violent thing.

Wu Lu even planned to make a video later to criticize Jiang Feng.

Let's just say that tens of millions of Internet celebrities waste top ingredients, and they should be able to absorb some traffic.

There are also some powerful chefs in the live broadcast room, Huaxia Crouching Tiger, Hidden Dragon, and many chefs.

Jiang Feng didn't care what kind of people were in the live broadcast room at all.

He went outside the courtyard and took out a clean porcelain basin.

Then, he put five or six stone suns on the board, holding a kitchen knife in his hand.

"Now to start making Shisun, the first step is to clean it up."

"The small circles at the root should be cut off, and the small circles at the end of the umbrella should also be reduced."

"Pinch the head and remove the tail, and what is left is the clean part."

Jiang Feng said as he quickly operated with a kitchen knife.

His knife skills are very good, and after a few cuts, Shi Sun will be dealt with.

Then, Jiang Feng put the stone sunflower into the porcelain basin, and poured water and salt to soak the stone sun.

Then, Jiang Feng was not in a hurry, just waiting beside him.

Seeing him handle the ingredients like this, the chefs in the live broadcast room didn't speak, because there was nothing to say.

To see if a person can cook, first look at how he handles the ingredients.

A great chef will handle the ingredients cleanly and neatly.

When the time comes, you just need to get your hands on the ingredients.

Of course, there are apprentices around the master, and handling the ingredients is the apprentice's job, which is also the basic kung fu of entering the industry.

Jiang Feng handled Shi Sun very well.

After waiting for about 15 minutes, Jiang Feng took out Shi Sun, and at this time, the originally clear salt water had turned pale yellow.

Then, Jiang Feng soaked the stone sunflower twice with water, and lit a few drops of white vinegar to get rid of the fishy smell.

He took out the soaked Shisun.

At this time, the stone sun has become a Q bomb delicious, the surface is white and soft, as if it is a white sponge that has absorbed water.

Jiang Feng said to everyone:

"The stone sun has been processed, and the next step is the stew"

"There is no difference between a stone sunflower and a mushroom, and the method is similar."

"You can make a mushroom soup with baby cabbage and cucumbers, and it tastes very delicious."

"You can also stew chicken soup and pork ribs."

"You can even scrambled eggs."

"My approach is simple, I prepared the ingredients early, and today I will make a chicken stew with Shisun, and stuffed meat with Shisun!"

Jiang Feng prepared the local chickens he raised, and then began to get busy.

Chicken mushroom stew is as simple as cutting the chicken into cubes, adding mushrooms, and adding seasonings.

In addition to putting stone sunflower in the casserole, Jiang Feng also added chicken fir mushrooms and matsutake mushrooms.

The main one is a deep pocket.

Seeing such a precious mushroom mixed with chicken, everyone even felt that chicken was not worthy of such a good ingredient.

The soup began to simmer, and Jiang Feng began to prepare the stuffed meat of Shisun again.

The so-called stuffed pork is to chop the pork, add salt, sugar, and starch and stir it evenly, and then fill the meat into the middle of the shisun and steam it again.

After steaming, pour over the broth and fry on both sides in a frying pan until golden brown.

After frying, cover it with spices and put it in a pan and cook for a minute or two to allow the soup to add a bit of shine to the surface of the stone.

At that time, the taste of pork and seasonings are perfectly blended with the deliciousness of Shisun through steaming, frying, and boiling, which can be called a food work of art.

Jiang Feng was so busy in an orderly manner.

When he cooks, he is attentive and highly ornamental.

Originally, when Jiang Feng made chicken stewed mushrooms, those chefs were still a little disdainful.

After all, they like to cook state banquet dishes, and they don't look down on this kind of peasant cuisine.

But later, Jiang Feng made Shisun stuffed meat, and the chefs in the live broadcast room had nothing to say.

Kyoto gourmand Wu Lu took a complete look at the process of Jiang Feng's cooking.

He couldn't fault it.

Shisun stuffed meat, to be steamed, fried, boiled.

There are special seasonings for each step.

Until the end, the pork and shisun are perfectly blended together, as if they are one.

This cooking skill is really not picky.

Only really good chefs have this kind of ability.

Jiang Feng was engrossed in cooking, and first made Shisun stuffed meat.

This dish is already delicious after frying, and after being boiled in the soup, the golden skin is wrapped in a layer of sauce, and the face is oily and fragrant.

Jiang Feng picked up a piece of stuffed meat from Shisun, put it in his mouth and took a bite.

As soon as you take a bite, the flavor of the stone is mixed with the aroma of the pork, and there is some delicious soup in it.

The feeling of bursting juice in the mouth is addictive.

"Well, yes, the fresh shisun makes the pork fragrant."

"Pork makes the stone sunflower like meat, and the taste is stronger."

"The perfect combination of the two, it's so comfortable to eat!"

Jiang Feng ate a piece of Shisun stuffed meat in three or two bites.

The dogs next to him were watching, but there was too little stuffed meat in Shisun, and Jiang Feng himself didn't have enough to eat, so Jiang Feng could only feed them some other food.

Netizens in the live broadcast room drooled when they saw it.

[The live broadcast food of the big night, its heart can be punished! ] 】

[Why have I never seen this dish, but I can still stuff meat in the mushrooms!] 】

[It looks delicious! 】

[The owner is too good at eating, and his real name is envious! ] 】

[This is life! 】

At this moment, Jiang Feng incarnated as a late-night eater.

He swept the wind and clouds, and soon ate all three stone sunflower stuffed meat.

The deliciousness of the food made him very memorable.

"This dish is good, there will be no stone sunflower in the future, you can buy some bamboo sunflower to make it yourself."

Jiang Feng exclaimed.

Then he took out the chicken soup he had stewed.

The stew is the best way to bring out the flavor of the mushrooms.

Jiang Feng scooped out a bowl of soup, the soup showed a faint yellow color, and it was delicious when you looked at it.

The soup consists of stone sunflowers, chicken fir mushrooms, matsutake mushrooms and a piece of chicken.

He took a sip of the soup with a spoon.

The delicious chicken broth slid down his throat and into his body, warming his body a little.

The greasy feeling of eating meat just now was actually diluted a lot by the chicken soup.

The taste of Shisun is too good, very elastic, and can greatly absorb the ingredients of the soup, and the mouth is full of flavor after one bite.

It's just a feeling, cool!

Today's trip out, I can eat rare Shisun and make a lot of money.

The chefs in the live broadcast room were full of envy when they saw the Shisun chicken soup made by Jiang Feng.

Treasures of heaven and earth are hard to find, and they can only be found in the barren mountains and mountains at a fixed time, and the rarest of them must be wild mushrooms.

It is indeed rare to be able to eat so many Shisun in one meal like Jiang Feng.

When he was full of food and drink, and the time was getting late, Jiang Feng turned off the live broadcast and went to rest in the room.

The next morning, the pasture was grazing cattle and sheep normally.

Jiang Feng rode around the meadow on horseback, looking for poisonous weeds or something.

The live broadcast started as usual, and it was still a day of live shepherding in the pasture.

The fans in the live broadcast room have developed a habit, and they will come to the live broadcast room to see if they have nothing to do, anyway, Jiang Feng's live broadcast time is long, there are many people, and the chat is also lively.

The grassland is high and low, and in addition to the grass, there are also several trees in twos and threes.

It's like a green version of the African savannah.

Lots of small birds resting in the trees.

There are many birds in the grassland, all kinds of small, birds of prey, migratory birds and so on.

At this time, Jiang Feng saw a small bird falling straight from a tree in the distance and landing on the grass.

He saw it clearly, and in curiosity, he rode his horse and hurried over.

The drone didn't capture the footage, so everyone didn't see what was happening.

When Jiang Feng approached the trees covered with small red berries, he saw a very interesting scene.

I saw several small lying crookedly on the grass.

These just lay with their feet facing the sky, their bellies exposed, and they looked silent.

Unsuspecting netizens suddenly overflowed with love.

【Heavens!】 There are so many dead birds here! 】

[It's so pitiful, what kind of poisonous weeds have you eaten! 】

[I have encountered such birds in the village before, and then I have dug a pit and buried them. 】

[There must be eight or nine of them dying like this.] 】

Everyone talked about it, and expressed deep sympathy for the dead bird.

Jiang Feng saw the barrage, but his face was full of astonishment.

He couldn't help but laugh:

"Did you misunderstand something? These birds are not dead, they are all alive and well. ”

"Do you see those berries, they should be fermented, there is alcohol."

"These little like to eat fermented berries and then get drunk and fall to the ground."

"Don't look at the little are cute, they come here with cigarettes and alcohol in private."

Yes?

Hearing Jiang Feng's words, the barrage floated over the sound of many questions.

Didn't these birds die?

Lying on the ground with their backs facing the sky like this, are they still not dead?

Some people remember the birds they picked up on the road before, and out of kindness, they bury the birds in the soil, and some will throw them in the trash.

To think about it this way, it's a sin creation.

(End of chapter)