Gourmets of the Heavens

Zhao Youqian took a good look around, and determined that this place should be a barren mountain and dense forest, and then looked at the ingredients in front of him that were flattered by the mountain boy and put them in the ground, showing an incredible expression.

"I read it right, it's sausage, right? There's also chicken."

He turned his head to look at General Niuki and Isayama Koizumi.

"Is this the ingredient that should be in this mountain?"

Unexpectedly, General Niu Gui just smiled, and then said to Zhao Youqian.

"Ghost master, don't forget that the Asama Shrine is the owner of this place, and this dense forest is not only a real virgin forest. It is not surprising that there are these things, and Shantong himself can make these things. I don't know that this is where it came from The ones that others took, or the ones that I made myself in the past.”

Surprise flashed in his eyes, Zhao Youqian looked at the naive Shantong.

"You still make these cured meats? Does anyone in Dongying also eat these?"

The figure is not tall, and the mountain boy's face that reaches Zhao Yougan's waist is a little hideous, but with a silly smile, it becomes a weird and funny.

"Not really, the main reason is that there was nothing to eat in the mountains a long time ago, and then I learned such a method of preserving food with one hand, and then it became better and better. I prepared a little in this mountain before, ghost master, since you need ingredients today , I got some out."

Shan Tong is also very honest, Dong Ying seldom eats this kind of pickled meat, but in ancient times it was also a method of preserving food, just like salted sea fish, Dong Ying also had this method.

Only at this time did Zhao Youqian realize what kind of treasure he had in his hands.

Although all the ghosts are demons and monsters, their long-term existence has also allowed them to master many skills that have been lost or even unusable by humans. As long as some of them are related to ingredients, Zhao Youqian's cooking journey is tantamount to relying on Added a background.

Not only Shantong, but also the soldiers who came back later, Jue, Penghou and other ghosts brought many unexpected ingredients to Zhao Youqian. Some of them were captured live in this mountain range.

In short, the ingredients will soon be enough for dozens of people to eat.

And Zhao Youqian also fell into a headache. After all, this place is still near a dense forest. It is not safe to start a fire directly. Fortunately, he has the ability of a hundred ghosts. It is not difficult to heat things up, but how to cook. Still no idea.

You can't put one hand under the pot to warm it up, while the other hand cooks on it. If you use a hundred ghosts who can spit fire as a stove, let alone the danger and heat, then he might as well use it directly. The wood is lit for cooking.

Why take off your pants and fart?

It is mainly near the edge of the forest, and it is better not to use open flames if possible.

Fortunately, to deal with this situation, Yaozhou also made many similar dishes, especially after seeing many cast iron pots and casserole pots, Zhao Youqian gradually got inspiration.

Soon he began to direct the capable ghosts to start cleaning the ingredients, whether it was bacon, bacon, or freshly caught river fish. Someone even brought him a wild boar, but the size was not comparable to that of Rock Lee at that time. shoulder to shoulder.

Of course, it was enough for all the ghosts present to have a feast of feasting.

The wild boar was quickly disembowelled, and the bloody smell wafted out, which made Isayama Koizumi feel a little uncomfortable.

On the contrary, General Niugui did a very good job, especially removing pig hairs. Zhao Youqian was happy to rest when he saw such a helper, and began to prepare the marinade for dealing with wild boars.

This is also the ratio he learned from Huang Rong's handbook and tried out from the marinade of beggar's chicken. It has a very good effect of removing fishy smell and improving freshness for large livestock like pigs and sheep.

Garlic, old ginger, galangal, cumin powder, onion, celery, carrot, basil leaves, and peppercorns are all ground into a sauce, then add oyster sauce, sugar, salt, and sake for blending, and finally poke the wild boar that has been cleaned Densely covered small holes, spread all these sauces, and then set aside until the flavor of the seasoning penetrates, and marinate for at least two hours.

At this time, you can start to process other ingredients, but first you need to prepare a fire pit for roasting wild boar.

Since we want to put an end to open flames, why make a fire pit?

In fact, Zhao Youqian also had his own ideas. He used his heating ability to quickly ignite the charcoal, then dug a deep pit, put other charcoal in it to heat, and put a grill on it without putting anything else The ingredients are simply heating some washed pebbles.

The fire pit does not directly cook the ingredients, but makes the inside and surrounding of the fire pit have high temperature, creating conditions for the roasted pork later.

The cobblestones above are heated to prepare for making another dish later.

Because the fire pit here is dug underground, there is no need to worry about any danger. Zhao Youqian immediately turned to the side and started washing rice. Can you imagine that such a famous monster like Peng Hou likes to collect all kinds of rice grains.

This time Peng Hou got a lot of rice, and he didn't need to look at it. When Zhao Youqian took over the rice, a strong rice fragrance already showed the quality of the rice.

Even Zhao Youqian had to admit that even the high-quality rice specially sold by IGO is far inferior to this bag of rice, which is almost a legendary quality ingredient.

If it was really worse, there was a problem with the storage method. Zhao Youqian could even see a lot of hairs and stones in the bag of rice, which made the corners of his eyes twitch.

Making the new Hundred Ghosts Banquet this time is also a challenge for Zhao Youqian to himself. After all, according to his understanding, if you go to an unknown area, where is there such a complete equipment that can make you stir-fry and smell like fire? This kind of low-key, no-flame cooking should be the norm in wilderness danger zones.

First, he used a kitchen knife to break apart the perch that Shuihu got from the Houshan River, and then he began to process the sausage and chicken. He cleaned it first, then cut it open, soaked it in rice washing water for a while, and removed the excess salt.

Then he began to cut the kidney and liver from the wild boar's viscera. Cut the kidney in the middle, remove the white waist, and cut the liver into thin slices. Rinse both of them with sake and salt for two to three minutes to remove the stench the wine, and then re-soak it in sake to remove the fishy smell.

After all this hard work, Zhao Youqian was already sweating profusely before the real production started.

Fortunately, the Hundred Ghosts did not stop, and helped Zhao Youqian process the ingredients and carry the seasoning. On the contrary, Isayama Huangquan was watching from the side. It seemed that to Zhao Youqian, the Hundred Ghosts were more like relatives, and she was a real human friend. , it cannot be inserted at all.