Jiang Feng cut the big radish, and it was full of moisture.

The little foxes were making a fuss below and wanted to eat, so Jiang Feng handed them a few pieces.

The little fox took the radish slices and immediately ate them happily.

Foxes are omnivores and can eat anything, but of course meat is the most popular food.

The dogs are much smarter, and when they see that it is a radish, they have no appetite at all.

After all, turnips don't taste good.

Jiang Feng said to the netizens in the live broadcast room:

"Today, I will teach you to make a refreshing sour and spicy radish slices, which is a very common small pickle, which tastes sour and spicy and refreshing, and it is quite refreshing to eat with some."

While speaking, Jiang Feng cut the radish into slices, then washed it, added a lot of sugar, and absorbed all the water from these radish slices.

This process takes at least an hour or more to get the moisture out of the radish.

If you like sweet, use sugar to remove water, and if you like salty, use salt, and the effect is similar. The purpose of removing water is to get rid of the smell of radish, and the radish after removing water is more crispy.

Jiang Feng took advantage of the time to remove the water and went to see the construction of the deer house.

The establishment of the deer house is very simple, it is to fence a yard with a red brick wall, the space of the yard is large, there are three houses in it, and the sika deer can go in and rest at night or when the weather is bad.

It is quite common to raise sika deer in the grassland, but they generally do not raise too much.

Jiang Feng also planned to raise some, so he spent 100,000 yuan to build a simple house.

It's still grass inside and the environment is nice.

It is also comfortable to watch some sika deer in the free-range.

Such a brick house is useful in any way, even if it is not used to raise sika deer, it can be used to raise pigs, or chickens and ducks.

The deer hutch is almost already in place, but the ventilation equipment in the room is still being installed, and it is estimated that it will take a few days to complete.

Jiang Feng walked around, and went back to busy with pickling radishes.

Pickling radishes is very simple.

It is to mix aged vinegar, light soy sauce, sugar, salt, ginger, garlic, and millet spicy together, and add whatever you like.

The focus is on the sourness of aged vinegar and the spicy spicy millet spicy.

The sour and spicy radish slices are enjoyable to eat.

Then soak the radish slices in the seasoning and refrigerate them.

Marinating for an evening works best.

Eat a few slices at breakfast tomorrow morning, sweet and sour, it is really refreshing to make your mouth refreshed.

"Pickling pickles is an old tradition in Chinese families."

"But now young people are busy, and they don't have the work."

"But you can learn it, and you can still use it after you become a family."

Jiang Feng said with a smile.

The refreshing radish is so simple, and the pollution-free radish is also comfortable to eat.

At this time, it was still early, only about five o'clock in the afternoon.

Generally speaking, this is the time when the herders start preparing dinner.

In the pastoral areas, when the weather is good, they cook in the open air, set up a shelf directly outside the felt bag, hang a stove on it, burn a fire, and then start cooking.

The most traditional culinary practice in the steppe is cooking.

The barbecue should also be lined up at the back.

Jiang Feng was idle, and after thinking about it for a while, he planned to cook a delicious meal today.

"Today I made a sauce beef, and it happened that yesterday the rancher next to me, Mandu Latu, slaughtered a cow and gave me a hind leg."

"I can't afford to waste such good meat."

Jiang Feng said to everyone, then went to the refrigerator and came out with a corbel.

People began to think that the beef leg would be slender with a bit of meat.

When Jiang Feng put the meat on the cutting board, everyone was numb.

The hind leg of the beef is a considerable piece, the size of a human chest, and the whole is a large lump.

When Jiang Feng put the beef on the cutting board, the table trembled a few times.

A conservative estimate is twenty or thirty pounds.

[No, that's how you eat meat over there? I've never seen a whole piece of meat this big! 】

[Good guy, in the end, it's the grassland, and I eat meat, I can see it! ] 】

[Can the meat be so big?] 】

[It feels like another dish is about to be baked!] 】

Barrage poured in.

Jiang Feng's craftsmanship no longer needs to be proven.

Every time something is made, it makes people appetize when they look at it.

Many netizens silently opened the takeaway software and were ready to place orders for the same paragraph.

Even if you can't eat what Jiang Feng makes, you can eat something similar.

Jiang Feng picked up the knife, pointed to the lower part of the beef leg and said: "This beef tendon meat is suitable for making sauce beef, it is chewy, chewy, and delicious." ”

"The above piece of beef hind leg wrapped meat, there are many methods, you can make beef jerky, you can also use it to shabu beef, all of them are superb."

Jiang Feng began to cut the meat with a knife.

The knife is very sharp, and with a slight slash, the meat is split into two parts. The exposed fat is also yellow, and this meat is authentic prairie yellow fat beef.

Large pieces of meat are attached to the bones, a whole one, this meat is best for sauce beef, and it is not too refreshing to eat with some seasoning.

Jiang Feng cut off the tendon meat, first marinated and cleaned. Jiang Feng likes the taste of sesame seeds and tends to sprinkle some sesame seeds on the beef when marinating.

Then remove from the pot, add the green onions, ginger and garlic, pour in the high white wine, and blanch the meat inside.

Next, just wait quietly for the beef to be cooked.

After cooking, spread the secret sauce on the beef, put it in the pot, add star anise, cloves, bay leaves, and tangerine peel to marinate the beef.

Whether the sauce beef is delicious or not, it depends on three points.

The first is to ask for fresh beef tendon meat, which is the best part of the beef sauce for texture.

The second is the pickling and cleaning in the front, and the marinated good lo-mei is heavy and the taste is unique.

The third is the sauce, the general practice is to use June fresh bean paste, Haitian soybean paste, or Wang Zhihe dry yellow sauce.

Tohoku miso is also available.

However, Jiang Feng used the secret sauce obtained by lottery some time ago.

This sauce tastes even better.

Jiang Feng's pot of sauced beef has achieved all the conditions for the deliciousness of sauced beef, which can be called the best!

Therefore, this meat is undoubtedly an excellent enjoyment to eat.

In addition, Jiang Feng also asked the kitchen to leave two steamed buns for himself.

The steamed buns are made by Lao Sun and Ge Ya, and they are made by kneading them by hand.

The taste of hand-kneaded steamed bread is much better than that of machine steamed bread, and the hand-kneading steamed bread feels chewy and strong, and the machine steamed bread is soft like bread, but the taste is very average.

Sauced beef with hand-kneaded steamed buns, it is even more comfortable.

After a busy half a day, I finally put the beef in the pressure cooker, and after waiting for an hour, it was almost marinated and ready to eat.

Jiang Feng turned around and walked out of the kitchen.

As soon as he went out, he was stunned.

The dogs in the house are neatly lined up, some lying on their stomachs and some sitting.

Three border collies, a white wolf, and a majestic black and yellow Mongolian mastiff.

Two little foxes are also waiting.

These two little foxes were born to the mother fox, a friend of Little Golden Flower, and after the mother fox came with the two little foxes, she saw that the little fox had adapted to the life of the pasture, and ran away.

Occasionally come back to see the kids.

Netizens jokingly called this "post-90s with a baby".

The gray parrot cried out on the shelf next to it:

"Good dog, eat meat!"

Hearing this, Jiang Feng turned his head and glanced at the gray parrot.

This guy is smart and really skinny sometimes.

Always tease the other little guys.

When netizens saw the small animals waiting outside, they thought this picture was very interesting and couldn't help laughing.

[These dogs are so smart, they come when they smell it!] 】

[The fox is also waiting to be fed!] 】

[That sauce beef is not delicious at first glance, otherwise let me eat a few pieces to taste! ] 】

[Your abacus hit me so much that I heard it in Yunnan! ] 】

Can I go to the queue? Just eat a few pieces! 】

The beef was stewed in the pot, and Jiang Feng didn't have anything to do, just sat on the chair and touched the dogs.

Nice and scenic setting in the yard.

Although he was born in the grassland, he has a little more landscape style than the grassland people.

I don't like to drink so much, but I like to drink tea and be alone.

Jiang Feng soaked a pot of authentic red robes in a purple clay pot.

It's a pity that netizens can't see the value of the big red robe only from the tea, otherwise, the netizens in the live broadcast room will be surprised again.

Taste the tea and wait for the meat to cook.

The speed of the pressure cooker stew is still relatively fast.

An hour later, Jiang Feng got up and returned to the kitchen.

The drone's footage followed.

He opened the lid of the pot, and a burst of heat rose.

Then, Jiang Feng picked up the clip and took out a large piece of beef tendon meat directly from the pot.

The flesh in the middle of the bone has fallen off, exposing the bone, and the roots are still clinging to large chunks of flesh.

The meat has turned dark, the color of cooked meat marinated with sauce, and it is enjoyable just by looking at it.

Jiang Feng picked up a chopstick and gently pricked it on the meat.

Chopsticks can be easily inserted, which means that it is ready to be removed.

"You have to dry it for a while, dry it, cut it into slices, pour it with seasoning, and it's a good sauce beef."

Jiang Feng put the beef on the net to dry.

Then I used the seasoning bowl to pick out a bowl of seasoning, and the green onion and coriander were served with soy sauce and chili peppers.

Just wait for the beef to cool and cut it into slices and sprinkle the seasoning on top.

Sauced beef has its own preservative function, and it can be refrigerated and stored for up to 7 days without rotting.

So Jiang Feng can eat slowly and is not in a hurry.

The more netizens look at it, the more fragrant they feel.

After about half an hour, the beef cooled, and Jiang Feng cut the beef down the bone.

After a few cuts, a large lump of beef was cut off.

Jiang Feng specially cut off a few more pieces and fed them to the dogs and foxes outside.

Each critter has a piece.

Netizens called the local tyrant.

Jiang Feng began to slice the beef, and from the cut surface, there were still crystal tendons in the beef, which was really tendony, the best sauce beef!

After cutting into slices and pouring the soup, Jiang Feng held the steamed steamed bun in his left hand and sandwiched a slice of beef in sauce in his right hand.

He shook the beef stained in the soup in front of the camera, and the green onions and coriander on it were clearly visible, and the moist soy sauce and sesame oil on the surface were also clearly visible.

"Look at these beef, there are tendons in them, and they taste the most refreshing."

Jiang Feng explained, and then put the sauced beef in his mouth.

As soon as you bite into it, the firm beef seems to flick your teeth, and various flavors bloom on the tip of your tongue.

The taste is just perfect!

This sauce beef is really the best in the world!

(End of chapter)