Chapter 67 - Braised White Lion and Fragrant Mushrooms with Wild Beef Cartilage
Back at the inn, Gongliang took out a wild cow from his treasure bag.
Huaiyi was stunned. He didn't expect that Gongliang could hunt such a big wild cow. The most important thing was that there was no wound on the big wild cow.
Gongliang didn't care what he thought, so he handed the wild cow over to him and stopped taking care of it. He borrowed the kitchen from him and made dinner.
Apart from the novelty of the noodles themselves, the food in the inn was so terrible that he didn't want to eat it anymore.
To be honest, he is a Virgo, and Virgo people will have some hobbies to some extent. But things in this world are just like that, and they cannot be changed at all, so if you can make do with it, you can make do with it. If you can't make do with it, you can only do it yourself and have enough food and clothing.
.
When he came to the kitchen, Gongliang cut a large piece of beef cartilage and tenderloin from the space, and then took out a few beef bones and put them in a pot on the stove to cook.
He plans to use the wild beef cartilage meat to braise white lion mushrooms. When the time comes, the wild beef cartilage meat and the white lion mushrooms will be tender and fragrant, with meat and vegetables. It will definitely complement each other, a match made in heaven.
However, the beef cartilage and fresh white lion mushrooms need to be processed before cooking.
First, Gongliang put the cartilage and meat of the wild ox together with mountain ginger, scallions, wine, crystal rock salt, small fish meal, etc., marinated it to taste, then blanched the white lion mushrooms in water, and added the ox bones to make it.
of bone soup, place it on the stove and simmer.
The tenderloin of the wild beef was intended to be used as steak, so it was marinated in the same way as the cartilage of the wild beef.
After the wild beef cartilage and wild beef tenderloin were marinated, he took out the mountain ginger and scallions inside, added the wet potato starch and the pigeon egg white liquid, mixed well, heated the oil in the pan, and took it out for later use.
Adding mountain ginger, scallions, wine, etc. to marinate is mainly to remove the taste of wild beef itself, while adding wet potato starch and bird egg white liquid makes the beef taste smoother and more tender.
At this time, the white lion mushroom has been simmered.
Gongliang took out the white lion mushroom and put it in the pot, then poured the cartilage and meat of the wild beef into it, then put in the thickened bone soup, seasoned with crystal rock salt and small fish meal, covered the pot and simmered because the two were already cooked.
, so the simmering time does not need to be too long, as long as the soup becomes thicker, it can be filled.
Finally, add some oil and stir well into the thick soup to make the color of the soup look brighter and prevent it from condensing so quickly, then pour it over the white lion mushrooms and beef cartilage meat.
The cooked ox cartilage braised with white lion mushrooms is golden in color and fragrant in flavor. Take a bite and you will find the meaty ox cartilage with the natural sweet taste of the pure white lion mushrooms. It is really wonderful.
Migu smelled the fragrant and delicious food, and flew around anxiously. The round saliva had already flowed into a small river, and the chicken was a little more obedient, but it stretched its neck vigorously, wanting to see the delicious food in the basin.
The remaining Ara beef tenderloin is much simpler to cook because it is already cooked, so you only need to pour the gravy on it.
The best way to make beef tenderloin into steak is to fry it, so as to ensure the deliciousness of fresh beef. However, this is very troublesome, so Gongliang cooked it directly in a pan.
In his previous life, he liked to eat black pepper-flavored steak, but unfortunately there was no black pepper here. Although Sichuan peppercorns also have a spicy taste, they can be used as hot pot ingredients, but when used as steak seasonings, they taste strange. So Gongliang thought
I figured out a way to use the spiciness of wild mountain pepper instead of black pepper to create a spicy taste.
He made it as soon as possible. He chopped the mountain ginger, mountain garlic, and the water onion that he had collected and dried before, grinded it into a paste, put it into the oil pan and sauteed it together with the wild pepper powder until fragrant, then put it in water and boiled it.
This wild sansho pepper is not pure wild sansho pepper powder, but sub-wild sansho pepper powder that has been mixed with yam powder. Otherwise, pure wild sansho pepper would be too spicy and he wouldn't be able to bear it.
After the water boils, season to taste.
Gongliang tried it and found that it tasted good. It had a spicy taste and the delicious flavor of other seasonings. It was very good. Then he thickened the sauce and poured the spicy sauce on top of the beef tenderloin.
In this way, the spicy wild beef tenderloin is ready.
He picked some wild vegetables, washed them, cooked them in thick bone soup, and dinner was ready.
They had dinner in their own room in the evening, and Gongliang specially took out the table and chairs from the space. After putting the prepared food on the table, everyone immersed themselves in eating.
Even though Mi Gu is small, she eats with great momentum. She holds a fork in one hand to fork the cartilage of wild beef, and in the other hand she holds the venom juice that Gong Liang mixed for her. She eats and drinks at the same time, without wasting any time.
Round and round sitting on the chair, engrossed in eating the spicy tenderloin from the steel bowl, no time to raise his head; the chicken also ate fiercely, even though it has no mouth, it is not inferior to others in eating. I only saw it using
The sharp beak cut the beef tenderloin into long strips up and down, and he swallowed it quickly without fear of choking.
After a while, a large piece of beef steak disappeared from its bowl.
The two birds were very pitiful. They nodded vigorously to Migu and called softly, hoping that she would be in a good mood and give them something to eat.
It's a pity that Migu is busy eating, so it would be nice if he didn't hit him. How could he give him something to eat?
Gongliang looked on and felt sorry. After all, it had succeeded in luring the cow today, so he took a piece of steak and cut it into fine pieces for it to eat.
The little thing was so happy that he chirped and cheered, as if he was saying thank you. Unfortunately, Gongliang didn't understand bird language at all, so his words were in vain.
Gongliang also used a fork to eat a piece of white lion mushroom. The white lion mushroom was simmered in the beef bone soup, which was meaty and vegetarian. It tasted fresh and tender with the unique mellow aroma of white lion mushroom, which was extremely delicious.
If you eat it with wild beef cartilage, the taste will be even more delicious. Gongliang almost swallowed it with his tongue.
During the dinner, all the food, whether it was wild beef or beef bone soup, was swept away by them. The last group of people leaned on the chairs and could not move.
Migu sat on the child's chair, flapping his wings and trying to fly, but he couldn't fly at all. He couldn't help but touch his round belly sadly, feeling a little strange about Dad, who asked him to make so many delicious things!
Gongliang couldn't move, he was too full, so he had to wait for his stomach to digest a little before packing up.
The next day, he continued digging for gold, and he dug for seven days in a row before stopping.
Because he and Huaiyi had been digging wildly in the past few days, a corner of the mine had been dug out. Huaiyi felt guilty and was afraid of being discovered, so he did not dare to dig anymore. There was already a pile of gold bricks as high as a mountain in the space, and Gongliang also saw it.
If it's good, accept it.
But people's hearts are always greedy.
When he thought that Guifang Country had so much gold lying in the hands of its people, wailing and screaming, a sense of justice drove him to rescue them.
Therefore, he came up with an idea to get some more gold from the Guifang people before leaving.
With this gold, he won't have to worry about money anymore when he goes to the East.
“Bang, bang, bang”
Before dawn, some Guifang people who were still sleeping were awakened by loud banging sounds. They couldn't help but get up to see who it was that disturbed people's dreams so early.
Following the sound, I arrived at the door of the Chengmen Inn. I saw Gong Liang holding up a huge bone and beating a large piece of wild beef on a large tree stump hugged by three people. There were also three large pots burning next to it, with soup in the pot.
It's boiling and I don't know what to do.
After a while, the wild beef was beaten into a ball of rotten meat.
Gongliang quickly seasoned the rotten meat, then shaped it into small balls and threw them into the boiling soup.
Within a moment, the meatballs floated up. Yuan Guanguo was already prepared. He took out the floating meatballs with a claw and placed them in a steel basin on a wooden table next to him.
The aroma of freshly baked meat spreads immediately, whetting your appetite.
Beside the stove, the chicken kept gnawing at the wood to add fuel to the fire. Only Xiaomigu was doing nothing, flying around on Gongliang's head, looking around curiously.
Gongliang took out a large piece of wild beef from the treasure bag and beat it. After a while, the wild beef was beaten into a ball of minced meat by the giant bones.
This time, he did not casually knead the minced meat into small meatballs like last time. Instead, he added wet powder and egg white liquid, stirred it well, beat it until it gelled, and then kneaded it into a shape that was larger than the small meatballs.
Put the extra meatballs into the boiling soup pot and cook.