Traveling through ancient times: Savages are hungry for food

Chapter 221 River Fresh Banquet

The females started with the lobsters. They were most familiar with them, after all. They quickly cleaned the lobsters and removed the threads and internal organs.

If you want to preserve the original fragrance and tenderness of shrimp meat, steaming is the best way to do it.

The first dish is steamed lobster.

Add appropriate amount of water to the steamer, bring to a boil, place the lobsters into the steamer, and steam for 10-15 minutes.

Then take out the steamed lobster, cut it into small pieces and place it on a plate.

Add appropriate amount of oil to a small pot, heat it up, add onion, ginger and garlic and stir-fry until fragrant, add appropriate amount of ginger slices, melted sugar color, salt, five-spice powder and other seasonings, bring to a boil and pour over the lobster.

Original flavor, guaranteed to be refreshing.

The second dish was the garlic lobster that Sang Tian had always been thinking about.

The rich garlic aroma coupled with the firm and chewy lobster meat is truly unforgettable.

The lobster has been steamed for two days during the previous dish, and now it is time to cut it into pieces and serve it on a plate with fried garlic sauce.

Although the kids can't help with cooking.

But the garlic was all peeled and mashed by them. Their little faces were red from the cold. They were so cute and sensible that it made people feel sorry for them.

Sang Tian added a suitable amount of oil to a small pot, heated it up, and added onions, ginger, and garlic to sauté until fragrant, especially the amount of minced garlic. Sang Tian filled the pot full.

After stir-frying, the rich aroma of garlic spread everywhere, making the people salivate.

Then add appropriate amount of sugar color, ginger slices, salt, five-spice powder, pepper and other seasonings, bring to a boil and pour over the vermicelli and lobster.

The golden garlic juice is poured over the snow-white lobster meat.

The fragrance was so unique that not only the tribesmen but also Sang Tian's saliva was drooling.

If you have garlic lobster, you can’t have spicy lobster without it!

It's spicy and numbing, with a delicious flavor. This is an addictive dish!

Add appropriate amount of oil to the pot, heat it up, add onion, ginger and garlic to stir-fry, add appropriate amount of chili, pepper, salt, sugar, five-spice powder and other seasonings, stir-fry evenly.

Add enough water, bring to a boil, add the lobsters into the pot and cook for 10-15 minutes.

Take out the cooked lobster, cut it into small pieces, and place it on a plate. Pour the soup from the pot over the lobster.

In this horrible weather of minus thirty degrees Celsius, Sang Tian wanted to fill a pot with red peppers and Sichuan peppercorns.

It was both refreshing and hot. Furthermore, Sang Tian discovered that the vast majority of the tribe members loved spicy food. Even those who weren't particularly fond of spicy food still enjoyed it!

In that case, the more the better!

This spicy lobster is directly drowned in chili peppers, the whole dish is bright red, it looks delicious!

……

The same goes for crabs. If you want to enjoy their most original flavor, you should make steamed crabs!

The tribesmen also know how to process crabs. They have cleaned the crabs and removed the internal organs and gills.

Place the crab in a steamer and steam for 15-20 minutes, until the crab meat is cooked through. Remove the crab and cut into small pieces.

At this time, just pour the seasoning that has been sautéed and boiled for steaming the lobster on top.

This is probably Sang Tian's selfish desire to be lazy.

The second dish is stir-fried crab with ginger and scallions.

Cut the cleaned crab into small pieces and marinate with ginger and scallions for 10 minutes.

Heat the pan with cold oil, add a lot of ginger, onion and garlic and stir-fry until the aroma spreads around instantly. Add the crab pieces and stir-fry evenly.

Add appropriate amount of salt, sugar, shredded ginger, five-spice powder, sugar color, and bay leaves and stir-fry evenly. Add appropriate amount of water and simmer for 5 minutes.

Finally, cook over high heat until the sauce thickens and sprinkle with a layer of chopped green onions.

The fragrance spread from far away.

In addition, there is our old friend spicy crab.

Sang Tian cuts the crab into small pieces and marinates it with salt, shredded ginger and pepper for 10 minutes.

Heat the pan with cold oil, add ginger, onion and garlic and stir-fry until fragrant, then add crab pieces and stir-fry evenly.

Add appropriate amount of chili powder, pepper powder, cumin powder, five-spice powder and pepper powder and stir-fry evenly. Add appropriate amount of water and simmer for 5 minutes.

Open the lid and cook over high heat until the sauce thickens.

Of course, making a pot of crab soup with crabs is also a good nourishing food.

Cut the crab into small pieces and marinate with salt, shredded ginger, and pepper for 10 minutes. Heat oil in a pan with cold water and sauté ginger, scallions, and garlic until fragrant. Add the crab pieces and stir-fry until evenly combined.

Add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 30 minutes.

Open the lid of the pot, add appropriate amount of salt, sugar and five-spice powder to season, and sprinkle with chopped green onions.

A pot of hot scallion crab soup is ready, and it looks so tempting in its golden color.

……

The third ingredient is turtle.

Then let’s make a clear turtle soup.

The tribesmen have never processed turtles.

Sang Tian then demonstrated it himself.

The turtle has been placed in a large bowl or basin in advance. The tribesmen add an appropriate amount of water and let the turtle swim in the water for a while to remove impurities and mud in its body.

At this time, Sang Tian used a kitchen knife to cut off the turtle's head and neck.

Then put the turtle's body into a large bowl or basin, add appropriate amount of water, and let the turtle's body soak in the water for a period of time to remove impurities and blood in the body.

Then, use a kitchen knife to cut open the turtle's abdomen, remove the internal organs and fat, and rinse the turtle's body with clean water.

At this time, you can make clear turtle soup.

Cut the turtle into small pieces, put the turtle pieces into the pot, add appropriate amount of water, bring to a boil over high heat, skim off the foam, add ginger slices, green onion segments, and other seasonings to remove the fishy smell, then simmer over low heat for 1-2 hours until the turtle meat is cooked through.

Turtle soup is all about the original flavor. The ingredients are already very fresh, so there is no need for too many seasonings, which would be superfluous.

The second dish is braised turtle meat.

Put the turtle pieces into the pot, add appropriate amount of water, bring to a boil over high heat, skim off the foam, add ginger slices, green onion segments and other seasonings, cook until the turtle meat changes color, then remove and set aside.

Leave some oil in the pot, add sugar and stir-fry until the sugar turns brown, add turtle pieces and stir-fry evenly, add salt, five-spice powder, bay leaves, star anise, fennel, cinnamon and other seasonings, add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 1-2 hours, until the turtle meat is cooked through.

The whole turtle meat turned red, soft and sticky. Very tempting.

It should be noted that turtle meat is cold in nature and should not be eaten by people with weak spleen and stomach. At the same time, turtle meat contains high levels of protein and purine, so gout patients should also eat it with caution.

Sang Tian had already told pregnant members of the tribe not to eat crabs and turtles.