The rhizomes of konjac grow unsightly, like old trees.

Can something like this be eaten?

Sang Sang saw his doubts, and a confident and determined smile appeared on his face.

"Believe me, you can't be wrong."

Shen Yan immediately dispelled his original suspicions and began to dig hard.

The konjac here has grown, the rhizomes are very full, and this large area of konjac is not dug at all, so they can dig it casually.

But they couldn't eat much, and Sang Sang estimated that it was almost enough and shouted to stop.

They went further and found quite a few more mushrooms.

Every now and then, there will be a rain from time to time, and after the heavy rain, mushrooms will emerge under the trees, which is very gratifying.

Since Shen Yan went to Yamen on an errand, they rarely eat fresh mushrooms, and today they can arrange a fresh mushroom soup.

Sang Sang felt that this mountain forest was like a treasure, and he could find a different kind of surprise by walking a few steps.

"There's chestnuts here! The chestnuts are very crisp when eaten raw, and they are very powdery when cooked, and the taste of chestnut roast chicken is even more powdery and glutinous, in short, it is delicious to cook! ”

"Wow, there are so many wild mountain bubbles here, well, it's so sweet! You taste it. I didn't lie to you this time, it's really sweet. ”

"There are a lot of mountain eggplant ...... here"

Sang Sang could make a surprise sound from time to time, and Shen Yan was very happy when he saw her jumping up and down, and a slight smile appeared on his face unconsciously.

He didn't expect that Sang Sang would be so familiar with the plants in the forest, and he couldn't help but look at Sang Sang a little more thoughtfully.

She writes a beautiful handwriting, embroiders exquisite embroidery, and has a wonderful cooking skills, and she is also familiar with these inconspicuous wild trees and wild fruits on the mountain, and is more familiar than him, a perennial mountaineering person.

What kind of family would raise a daughter like Sangsang?

This question flashed through his mind, and he was quickly pulled back by Sang Sang's joyful voice.

"Shen Yan, look, there are a lot of prickly pears here! Come and help me pick more, and I'll go back and make you prickly pear jelly." ”

The taste of prickly pear is sour and astringent, and even the children of the poorest families are not happy to eat it, but Sangsang has a tone of picking up a treasure.

Shen Yan couldn't help asking, "What is prickly pear jelly?" ”

Sang Sang: "Anyway, it's a good thing to eat sweet and sour, and now that the weather is hot, it's the most refreshing thing to eat."

Prickly pear can also be used to make wine, I'll go back and make two jars of wine for you, the taste is also very good! ”

Listening to her description, the ordinary little thing in front of her instantly became different in Shen Yan's eyes.

Originally, Shen Yan went into the mountains today to hunt some game, but now, it has become picking wild fruits and vegetables.

Soon, their baskets were full.

Sang Sang couldn't help but regret why she hadn't come up the mountain before, if she had come up a day earlier, she would have discovered the rich ingredients here a day earlier, and their daily food would have been more colorful.

Shen Yan also had the same regret, but it was not too late.

They were about to go down the mountain, but Sang Sang didn't know where the pot lid was crazy, and shouted a few times, and it ran out of the horn that he didn't know.

And in its mouth, it actually has a pheasant in its mouth!

It took the newly dead pheasant in its mouth, wagged its tail, and whirled around Sangsang's feet with a flattering face.

Sang Sang was very pleasantly surprised, and naturally did not hesitate to praise it.

"The lid is amazing! Is it okay for me to make you chestnut roast chicken today? ”

The lid seemed to understand, and the tail wagged more happily.

Shen Yan glanced at the lid of the pot lightly, and his eyes were a little cold.

It's just a pheasant, and I have brought back so much game every time, and I have never seen her praise herself like this.

But he only thought about it in his heart, and he didn't say it in the end.

Jealousy with a dog, falling.

His focus was on another matter, "Don't you eat konjac roast duck at noon today?" ”

He was still thinking about the konjac that Fang Cai Sangsang said.

He had never heard of this thing, but Sang Sang said that if it was delicious, it must be delicious, and he couldn't wait.

Sangsang explained: "It takes time to make konjac, and it takes at least one night to make it, so you won't be able to eat it today." ”

When Shen Yan heard this, he felt a sense of regret.

But it doesn't matter, tomorrow will be tomorrow, and the chestnut roast chicken will definitely be good.

The two of them returned with a full load, and it was a coincidence that they had just entered the house, and there was a rumbling thunder in the sky.

Recently, there has been a lot of rain, and every rain has come quickly and quickly, and if they hadn't run in time, they would have been drenched in soup.

After a while, the raindrops the size of beans crackled down, and there was a surging momentum.

At noon today, Sangsang made a chestnut roast chicken, knotweed fried braised pork, and a mushroom soup.

Every ingredient is just picked from the mountains, and the fresh ingredients, coupled with Sangsang's skillful cooking, become a fresh and delicious food on the table.

The pheasant is creamy and the chestnut is sweet, and the combination of the two brings out a wonderful taste.

And the whole dish is thick and mellow, and a spoonful of red soup is enough for Shen Yan to mix a bowl of rice.

The knotweed, which tastes sour and toothless raw, tastes very different after cooking, and the original taste of braised pork is excellent, and Sangsang also adds some green and red peppers, which makes the taste of this dish go to the next level.

Not to mention the mushroom soup, even if you don't put anything, the umami of the mushroom itself has already overcome all.

Shen Yan thought while feasting, Tang Qing was really unblessed, and he missed such a delicious meal in vain.

Because the lid of the pot is a great hero, Sang Sang mixed a big bowl of rice with soup and rewarded it with a few more chicken bones with meat.

After eating a meal, Shen Yan and the pot lid were all put down.

It's another day of eating.

Today's rain has been a little long, and they have all finished eating, and there is still no sign of stopping the rain.

Sang Sang began to deal with prickly pear, and Shen Yan took the initiative to ask Ying to help deal with konjac.

If you make it early, he will be able to eat it sooner.

The prickly pear is covered with small soft thorns, and it is naturally troublesome to deal with them one by one, but Sangsang has his own method.

She put all the prickly pears in a sack and rolled them back with a stick so that the thorns could be removed.

To make prickly pear wine, you need to cut the prickly pear, pick off the seeds and dry it, put it in a can, add some rock sugar, pour in grain wine, cover it, and you can drink it in half a month.

Sang Sang put the processed prickly pear under the eaves to dry, and began to make prickly pear jelly.

Prickly pear jelly needs to be boiled, first put it in a pot under cold water, pour in prickly pear, add a piece of rock sugar, boil for half an hour, and the boiled prickly pear can not be wanted.

Then put in the white jelly, then boil over high heat, scoop it into a basin, just let it cool and freeze and eat.

It's just that they don't have ice, so Sang Sang explained to Shen Yan that when the rain stopped, he would take it to Aunt Fu's house, and let them hang them in the well to cool down for half a day before they could eat.

When Shen Yan heard this, he put down the work in his hand without saying a word, and went to Aunt Fu's house in the rain.

Sangsang: He worked so hard to get a bite to eat.