Jiang Feng cut open the big radish, and it was full of moisture inside.
Little Foxes were fussing below wanting to eat, so Jiang Feng handed them a few slices.
Little Foxes happily began to eat the radish slices imdiately.
Foxes are omnivores and can eat anything, but they naturally prefer at the most.
The dogs are smarter, seeing it’s a radish, they lost their appetite.
Radishes don’t really have much flavor, after all.
Jiang Feng said to the viewers in the live stream room:
"Today I’m going to teach you how to make refreshing sour and spicy radish slices, a very common little pickle, it’s tangy and spicy when you eat it, and goes delightfully with a al."
As he said this, Jiang Feng sliced the radish, washed it clean, and added lots of white sugar to absorb all the moisture from the radish slices.
This process takes at least more than an hour to draw out the radish’s moisture.
If you like sweet, use sugar to remove the moisture; if you like salty, use salt. The effects are similar. Removing moisture is to get rid of the radish taste, and the radish becos crunchier after moisture is removed.
During the moisture removal ti, Jiang Feng checked the construction status of the Deer Shed.
The establishnt of the Deer Shed is simple, encircled with red brick walls that create a yard space. The space is large, with three rooms inside where the Sika Deer can rest at night or when the weather is bad.
It’s quite common to raise Sika Deer on the grassland, but usually, not too many are kept.
Jiang Feng plans to raise so, so he spent a hundred thousand to build a simple shed.
Inside is still grassland, the environnt is very good.
Free-range so Sika Deer, and it’s pleasing to watch.
Such a brick house is always useful, even if not for raising Sika Deer, it can be used to raise pigs, or chickens and ducks.
The Deer Shed is almost established, but the interior ventilation equipnt is still being installed, and it’s estimated to take a few more days to complete.
Jiang Feng walked around and then busied himself with pickling the radish again.
Pickling radish is very simple.
Just mix mature vinegar, soy sauce, white sugar, salt, ginger, garlic, and millet chili together, adding whatever flavor you like.
The key is the sourness of mature vinegar and the spiciness of millet chili.
Sour and spicy radish slices are satisfying to eat.
Then soak the radish slices in the marinade and refrigerate.
Pickling overnight yields the best result.
In the morning, eating a few slices for breakfast, they are sweet and sour, truly making the mouth water, refreshing and delightful.
"Pickling dishes is an old tradition in Huaxia families."
"But nowadays young people are busy and don’t have this leisure."
"Still, it’s worth learning, it’s useful after you start a family."
Jiang Feng cheerfully said.
Refreshing little radish is just this simple, pollution-free and non-harmful radish also feels comfortable to eat.
It’s still early, only around five in the afternoon.
Generally, at this ti, herdsn begin to prepare dinner.
In good weather in pastoral areas, cooking is done outdoors, directly setting up a rack outside the yurts, hanging a pot above, lighting a fire, and then starting to cook.
The most traditional way to prepare food on the grassland is boiling things.
Barbecue cos after that.
Jiang Feng, having so free ti, thought for a mont and decided to make a delicacy today.
"Today, I’ll make beef stew. Coincidentally, yesterday the rancher next door Mandula Map slaughtered cattle, and gave a cow’s hind leg."
"I certainly can’t waste such good at."
Jiang Feng said to everyone, then went to the fridge and took out a beef leg.
People initially thought the beef leg would be slender, with a bit of at.
As Jiang Feng put the at on the cutting board, everyone was stunned.
The beef hind leg is a considerably large piece, comparable to a person’s chest size, a whole chunk.
When Jiang Feng placed the beef on the cutting board, the table trembled several tis.
Conservatively estimated to weigh twenty or thirty pounds.
[Really, do they eat at this way there? I’ve never seen such a large chunk of at!]
[Goodness, it’s truly the grassland, at-centric, I’ve learned a lot!]
[Can at be this large in chunk?]
[Seems like another gourt dish is about to erge!]
Comnts flooded in.
Jiang Feng’s skills don’t need further proof.
Every creation ignites people’s appetite by just looking.
Many viewers silently opened delivery apps, already prepared to order sothing similar.
Even if they can’t eat Jiang Feng’s, eating sothing similar works.
Jiang Feng picked up a small knife, pointed to a part below the beef leg and said: "This beef shank at is perfect for making beef stew, with tendons and sinews, it’s chewy and delicious."
"The upper part of this beef hind leg at has several thods, it can be made into beef jerky, or used for beef hotpot, all top-notch."
Jiang Feng began to cut the at with the knife.
The knife was very sharp, with a slight exertion, the at was divided into two parts, revealed yellow fat beneath, it’s genuine grassland yellow-fat beef.
Large chunks of at attached to the bone, an entire piece, this at is best for making beef stew, with a drizzle of sauce, it’s incredibly satisfying.
Jiang Feng cut down the shank at, began marinating and cleansing it first. Jiang Feng likes the flavor of sesa, he often sprinkles so sesa on the beef during marination.
Then, starting the pot, adding green onions, ginger, garlic, pouring in high-proof white wine, and blanching the at inside.
Next, just waiting quietly for the beef to cook.
After it’s cooked, spread the secret sauce evenly over the beef, place it in the pot, add star anise, clove, bay leaf, and dried citrus peel, to stew the beef.
Whether beef stew is good, depends on three aspects.
First is fresh beef shank from the front leg, a part most suitable for beef stew texture-wise.
Second is the marination and cleansing before, a good marination yields strong flavors and a unique taste.
The third thing is the sauce. Usually, you would use June Fresh’s fernted bean paste, Haitian yellow bean paste, or Wang Zhi and Dry Yellow Paste.
Northeast’s dajiang works too.
But Jiang Feng used the secret sauce he won in a lottery so ti ago.
This sauce tastes even better.
Jiang Feng’s pot of braised beef fulfills all the criteria for deliciousness, it’s truly the best!
So, eating this at is undoubtedly an excellent pleasure.
Additionally, Jiang Feng asked the kitchen to reserve two buns for him.
The buns were made by Old Sun and Gelya using the hand-kneading thod.
Hand-kneaded buns taste much better than machine-made ones, they’re chewy and strong, while machine-made buns are soft like bread but taste quite plain.
Braised beef paired with hand-kneaded buns is even more delightful.
After a busy half-day, the beef was finally placed in the pressure cooker, and after an hour, it would be ready to eat.
Jiang Feng turned around and left the kitchen.
As soon as he stepped out, he froze in his tracks.
The dogs at ho were neatly lined up, so lying down, others sitting.
Three Border Collies, a White Wolf, and a majestic black and yellow Mongolian Mastiff.
Two Little Foxes were also waiting.
These two Little Foxes are Xiaojin Hua’s friends—born from that mother fox, who, after bringing her two cubs over, saw them getting used to the pasture life and left on her own.
She occasionally cos back to check on the kids.
Netizens jokingly call this ’Post-90s parenting’.
The gray parrot on the stand beside them shouted:
"Good dogs, it’s ti to eat at!"
Hearing this, Jiang Feng turned to glance at the gray parrot.
This guy is indeed smart, but sotis really mischievous, always teasing the other little ones.
The netizens saw the waiting animals outside and found the scene quite amusing, they couldn’t help but laugh.
[These dogs are really smart, they ca just by slling it!]
[Even the foxes are waiting to be fed!]
[That braised beef doesn’t look good at all, let taste a few pieces!]
[I can hear your scheming all the way from Yunnan!]
[Can I just line up for a few bites?]
The beef was simring in the pot, so Jiang Feng, having nothing else to do, sat on the chair, stroking the dogs.
The courtyard had a great atmosphere, with beautiful scenery.
Although he was born on the grasslands, he had a bit more of the charm of mountains and water compared to the grassland folks.
He didn’t like drinking much, but he loved tasting tea and being alone.
Jiang Feng brewed a pot of authentic Da Hong Pao with a purple clay teapot.
It’s a pity that the netizens couldn’t perceive the value of Da Hong Pao from just looking at the tea, otherwise, they would be amazed again in the live stream.
Sipping tea, waiting for the at to be ready.
The pressure cooker boils the at fairly fast.
An hour later, Jiang Feng got up and returned to the kitchen.
The drone cara followed along.
He opened the lid, and steam rose up.
Then, Jiang Feng picked up a tong and took out a big piece of beef shank directly from the pot.
The at was falling off the bone in the middle, revealing the bone, while the root still had large chunks of at attached.
The at had turned a dark color, the color of cooked at soaked in sauce, just looking at it was satisfying.
Jiang Feng picked up a chopstick and lightly poked the at.
The chopstick went in easily, indicating that it was ready to be taken out.
"It still needs to cool for a while, once it’s dry, slice it up, pour on the seasoning, and it becos a fine dish of braised beef."
Jiang Feng placed the at on a rack to dry.
Then he used a seasoning bowl to make a sauce mixture, with scallions, cilantro, soy sauce, and chili peppers.
Waiting for the beef to cool and sliced, these condints would be sprinkled on top.
Braised beef naturally has a preservative quality and can be kept for seven days in cold storage without spoiling.
So Jiang Feng could eat slowly, without rushing.
The netizens increasingly found it enticing.
About half an hour later, the beef cooled, and Jiang Feng began slicing off the at from the bones.
With a few strokes, large chunks of at were sliced off.
Jiang Feng specially sliced off several pieces to feed the dogs and foxes outside.
Each little animal got a piece.
Netizens called him a tycoon.
Jiang Feng started slicing the beef, and from the cross-section, you could even see the clear tendons within the beef, truly top-quality braised beef!
After slicing, he drizzled on so broth, holding a stead bun in his left hand, and picking up a slice of braised beef in his right hand.
He swung the beef, dripping with broth, in front of the cara, the scallions and cilantro were clearly visible, along with the moist soy sauce and sesa oil on the surface.
"Look at this beef, still connected with tendons inside, it’s the best to eat."
Jiang Feng made a comnt and then put the braised beef into his mouth.
With a bite, the chewy beef seed to gently bounce against the teeth, with various flavors blossoming on the tip of the tongue.
The texture was simply perfect!
This braised beef is truly a gourt’s delight!
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