Chapter 117

Scallion is a good thing, absolutely good thing, and the history of human eating scallion is very long.

Scallion originated in Western China and Central Asia. As early as the Han Dynasty, people began to grow scallion in China.

As early as the Han Dynasty, there was the chapter of planting onions in the book of Yin Duwei. However, in the second century A.D., there was such a record in the book of Simin Yueling, which was written in the second century A.D., "the scallions in summer are small, and the scallions in winter are large". It can be seen that people at that time were planting scallions all the year round.

Later, scallion spread to Europe and became an essential vegetable on the European table. Many people's love for scallion is no less than that of Chinese people.

Just like in Catalonia, Spain, there is a traditional food called "roasted scallion", and in the small city of BALs, there is even a "roasted scallion Festival" every year.

After Columbus discovered the new world, scallion came to the new world with the European colonists' transport ships, and soon took root in the new world and spread rapidly in the new world.

Onion and scallion have similar transmission routes. This kind of crop originated from Central Asia was introduced to Europe long ago, and then to the new continent of North America.

"This kind of spicy green onion was spread from the Pueblo people more than 100 years ago, but the tribe doesn't grow much. You may not notice it at ordinary times, so you don't find it." Mo Mo grass stands beside the stone bear and explains softly.

The stone bear patted his forehead and said, "you should have told me about these good things in the tribe. If you had told me, we would have a lot more food on the table. "

After a pause, the stone bear said seriously: "if you have nothing to do these days, just count the things in the tribe. I need a detailed list. I don't want to leave anything out."

Red cloud nodded, stone bear began to open a small stove happily.

When Lao Mu's family made wedge-shaped oil press, Shi Xiong arranged Kuaima, and they made a frying spoon.

The foundry technology in the tribe is already very good, so the ladle made by the tribe has the style of later generations.

In the past life, as a concrete Houseman, Shi Xiong didn't touch Yang Chunshui like most housemen. Although he solved his stomach problems by ordering takeout most of the time, in fact, Shi Xiong's cooking skills were very good.

The second son of Shixiong's fourth grandfather, Shixiong's second cousin, is a cook and runs a restaurant in the city where Shixiong went to university. The restaurant is not big, but it's better than digging in the field.

When he was in college, during the holidays, Shi Xiong basically didn't go home. Instead, he worked in his second uncle's restaurant. After a few years, he learned a good cooking skill from him.

In fact, the main reason why Shi Xiong learned to cook with his second cousin in those years was that this Sao Nian firmly believed that "if you want to keep a person, you must keep her stomach first". So that Sao Nian imagined that a beautiful and obedient Gu Liang would be conquered by her cooking skills every day, Then I will live with myself without hesitation

Then, after four years of college, I let this Sao Nian understand the meaning of the lyrics in a song of Guangliang - all the fairy tales are deceiving

Although they didn't use their own skills to leave even a dinosaur to live with them, at least the cooking skills were left behind.

Every year when I go home for the new year, the new year's Eve dinner is run by stone bear. Dad, mom and little sister all say it's delicious

Now, the cooking skill that Shi Xiong learned from more than 250 years later has finally crossed two and a half centuries and tens of thousands of kilometers of space, showing up again at the foot of Dawu Mountain.

After the spoon is burned with sand, it is cleaned by brushing. Then it is burned on the stove, and the bottom oil is poured. A handful of scallions and a handful of chopped peppers are thrown in. A fragrant and spicy smell suddenly erupts.

A series of coughs suddenly burst out of their mouths. It's not easy for ordinary people to cook with pepper. Lieutenant Ferguson's cough is red and his neck is thick.

When the oil in the pan turns red, the stone bear pours the cut tofu in and starts to shake the spoon.

In the room, a crowd gaping at the sight of the spoon, whistling out of the flames, a tofu flavor also emerged.

Turn a few spoons, wait until the fire in the pot is gone, stone bear put the spoon on the stove, stewed a little for a while, add salt, and then out of the pot!

A red and white spicy fried tofu is out of the pot.

Although there are no other ingredients, this dish is still very popular, and the taste is certainly quite good. After all, it's not braised bean curd. What this dish wants is the spicy taste of pepper and the flavor of bean curd itself. It doesn't need other ingredients.

A plate of steaming hot fried tofu was put on the stone table, and several people were swallowing.

The second is potatoes, venison, chili, dried beans together, to a simple version of stew, the smell also let a room of people's eyes light to look into the spoon.

The third dish is a spicy fried beef fillet.

Although the sliced beef is not salted, it's wild beef, a pure original food material that can hardly be eaten by later generations. The meat is from the sirloin near the ridge of cattle. Although there is no seasoning, it is still very smooth and tender with oil.

Then the same is pepper pan, mixed with onion, and finally slip good beef into the pot stir fry, and then add salt out of the pot.

The fourth course is pumpkin stewed with potatoes. Cut pumpkin and potato into small pieces, add onion, then stir fry wild boar meat with scallion, finally stir fry pumpkin, potato and onion in the pot, add water to stew.

As for the last dish, it's a stewed chicken. It's a white wild chicken. It's not a turkey from the tribe.

Stewed chicken is actually very good to do, stir fry with hot water, skim the foam, and then add ginger, wine and water directly stew OK, quickly cooked when you can add salt out of the pot.

The wine was whisky brought by major hank last time. The stone bear kept a bottle of it, but he was not willing to drink it. This time, he used the stewed chicken.

If it wasn't for the lack of seasoning, Shi Xiong really wanted to give them Yimeng fried chicken, the most famous dish in his hometown, to ensure that they would swallow their tongues.

However, this stewed chicken is not only a dish, but also a soup. Chicken can be eaten and chicken soup can be drunk.

Five dishes were put on the stone table, and the "four dishes and one soup for cadres going to the countryside" was very serious.

But how to eat these dishes is really difficult for a room full of people. Without him, Lieutenant Ferguson didn't know how to put these exquisite dishes into his mouth because he didn't have a knife and fork, while Hongyun and her colleagues did because these dishes were steaming hot. They couldn't use chopsticks or knives and forks, except for spoons, they only used their hands

Only the stone bear, sitting at the stone table, took a pair of wooden chopsticks out of his hide bag, and then put them into his mouth and ate them with relish