Leisure life: I have 10,000 mu of grassland

Jiang Feng cut open the big radish, which was full of water.

The little foxes were clamoring for food below, so Jiang Feng handed them a few slices.

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

Foxes are omnivores and can eat anything, but of course their favorite food is meat.

The dogs are much smarter, and they have no appetite when they see radishes.

After all, radishes have no taste.

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

"Today I will teach you how to make a refreshing hot and sour radish slice. This is a very common pickle. It tastes hot and sour and refreshing. It is quite refreshing to eat with some."

While talking, Jiang Feng cut the radish into slices, washed them clean, added a lot of sugar, and sucked up all the moisture in these radish slices.

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

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

Jiang Feng took advantage of the time of dehydration to check the construction of the deer house.

The establishment of the deer house is very simple. It is a yard surrounded by red brick walls. The yard has a large space and there are three houses in it. 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 grasslands, but generally not too many.

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

There is still grass inside, and the environment is very good.

Some sika deer are stocked, which is also comfortable to look at.

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

The deer house has almost been set up, but the indoor ventilation equipment is still being installed, and it is estimated that it will take a few days to complete.

Jiang Feng strolled around, then went back to pickling radishes.

Pickled radishes are super easy.

It is to mix mature vinegar, light soy sauce, sugar, salt, ginger, garlic, and millet pepper, and add whatever flavor you like.

The focus is on the sourness of mature vinegar and the spicyness of millet.

The hot and sour radish slices are enjoyable to eat.

Then soak the radish slices in the seasoning and put them in the refrigerator.

Marinate overnight for best results.

Take a few slices for breakfast tomorrow morning. It is sweet and sour, and it really makes the mouth feel refreshed and refreshed.

"Pickled pickles are an old tradition in Huaxia families."

"But young people are busy now, so they don't have the time."

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

Jiang Feng said with a smile.

Refreshing radishes are as simple as that, and the pollution-free and pollution-free radishes are also comfortable to eat.

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

Generally speaking, herdsmen start preparing dinner at this time.

When the weather is good in the pastoral area, the food is cooked in the open air. A shelf is set up directly outside the felt bag, and a stove is hung on it.

The most traditional food method in the grassland is to cook things.

Barbecue will come next.

Jiang Feng was also idle when he was idle, after thinking for a while, he planned to cook a delicious meal today.

"I'm making a sauced beef today. It just so happened that yesterday the rancher next door, Mandu Latu, slaughtered a cow and gave me a hind leg."

"I definitely can't waste such good meat."

Jiang Feng said to everyone, then went to the refrigerator and brought out a cow leg.

People start to think that the beef shank will be a thinner feeling, with a little meat.

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

The beef hindquarter is quite a large piece, comparable to the size of a human chest, and the whole is a big lump.

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

A conservative estimate is twenty or thirty catties.

[No, is that how they eat meat over there? I have never seen such a large piece of meat! 】

[Good guy, it's a grassland after all, and it mainly eats meat, I've seen it! 】

[Can the meat be so big? 】

[It feels like another delicious food is about to be baked! 】

Barrages came one after another.

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

Every time I make something, I will whet my appetite just looking at it.

Many netizens silently opened the takeaway software and were ready to place an order for the same item.

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

Jiang Feng picked up the knife, pointed at the lower part of the beef leg and said, "This beef tendon meat is suitable for making sauced beef. It's tough, chewy, and delicious."

"There are many ways to make the meat from the hind leg of beef on the top. It can be used to make beef jerky, and it can also be used to boil beef. They are all excellent."

Jiang Feng began to cut flesh with a knife.

The knife is very sharp, and with a little forceful stroke, the meat is divided into two parts. The exposed fat is also yellow. This meat is authentic prairie yellow fat beef.

A large piece of meat is attached to the bone, which is a whole piece. This kind of meat is most suitable for making sauced beef. It is not too refreshing to eat with some seasoning.

Jiang Feng cut off the tendon meat, and first marinated and cleaned it. Jiang Feng likes the taste of sesame seeds, and often sprinkles some sesame seeds on the beef when marinating.

Then start the pot, add green onion, ginger and garlic, pour high-grade white wine, and blanch the meat in it.

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

After it is cooked, spread the secret sauce evenly on the beef, put it in the pot, add star anise, cloves, fragrant leaves, tangerine peel, and stew the beef.

Whether the sauce beef is good or not depends on three points.

The first is the tendon meat of the fresh beef front leg, which is the most suitable part of the sauced beef.

The second is the marinating and cleaning in front of it. The marinated food is rich in flavor and unique in taste.

The third is the sauce. The general method is to use June fresh bean paste, Haitian soybean paste, or Wangzhihe dried soybean paste.

Northeast miso is also available.

However, Jiang Feng used the secret sauce that he got in a lottery some time ago.

This sauce tastes better.

Jiang Feng's pot of sauced beef meets all the conditions for delicious sauced beef, and it can be called the best!

Therefore, eating this meat is undoubtedly an excellent enjoyment.

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

The steamed buns are made by Laosun and Geerya, and they are made by kneading by hand.

The taste of hand-kneaded steamed buns is much better than that of machine-made steamed buns. Hand-kneaded steamed buns are chewy and chewy, while machine-made steamed buns are as soft as bread, but they taste ordinary.

The sauced beef is even more comfortable when served with hand-kneaded steamed buns.

After working for a long time, I finally put the beef in the pressure cooker. After waiting for an hour, it was almost marinated and ready to eat.

Jiang Feng turned and walked out of the kitchen.

As soon as he went out, he froze for a moment.

The dogs at home lined up neatly in a row, some lying down and some 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 Xiao Jinhua's friends—the mother fox gave birth to them. After the mother fox came with the two little foxes, she saw that the little foxes had adapted to life on the ranch, and ran away by herself.

I come back occasionally to see the kids.

Netizens joked that this is "post-90s with babies".

The gray parrot yelled from the side shelf:

"Good dog, eat meat!"

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

This guy is smart and smart, and sometimes he is really naughty.

Always have to tease other little guys.

Netizens saw the small animals waiting outside, found the scene 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! 】

[The sauced beef doesn't taste good at first glance, otherwise let me eat a few pieces and try it! 】

【Your plan made me hear it in Yunnan! 】

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

The beef was stewed in the pot, and Jiang Feng had nothing to do, just sat on the chair and petted the dogs.

The environment in the yard is very good and the scenery is beautiful.

Although he was born in the prairie, he has a bit more landscape style than the prairie people.

I don't like drinking so much, but I like drinking tea and being alone.

Jiang Feng soaked a pot of authentic Dahongpao in a purple clay pot.

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

Drink tea and wait for the meat to be cooked.

The speed of stewing meat in a pressure cooker is relatively fast.

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

Drone footage followed.

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

Then, Jiang Feng picked up the tongs and pulled out a large piece of beef tendon directly from the pot.

The meat in the middle of the bone has fallen off, exposing the bone, and a large piece of meat is still attached to the root.

The meat has turned a dark color, which is the color of cooked meat after marinating in sauce. Just looking at it makes people feel enjoyable.

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

Chopsticks can be easily stuck in, which means that it can be cooked.

"It needs to be dried for a while, then cut into slices and poured with seasonings, it will be a good sauced beef."

Jiang Feng put the beef on the net to dry.

Then use the seasoning bowl to start picking out a bowl of seasoning, which is served with chopped green onion and coriander with soy sauce and chili.

Just after the beef is cool and sliced, sprinkle these dressings on top.

Sauce beef has its own anti-corrosion function, and it can be stored in cold storage for up to 7 days without decay.

So Jiang Feng can eat slowly without rushing.

Netizens feel more and more fragrant the more they look at it.

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

After a few knives, a big lump of beef was cut off.

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

There is one piece for each critter.

Netizens called Tuhao directly.

Jiang Feng began to slice the beef. Looking at the sliced ​​surface, there were streaks of crystal clear tendons in the beef. It was really strong, the best sauced beef!

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

He shook the beef dipped in soup in front of the camera, the green onion 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 still tendons in it, and it tastes the best."

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

Bite down, the beef seems to be flicking the teeth, and various flavors bloom on the tip of the tongue.

The taste is simply perfect!

This sauced beef is really the best in the world!