The outside was wrapped in sheet metal, and the newly made steamer was still bright green. It took a lot of time just to split the surface layer, but fortunately, many people can work together.
The only seasonings they had were salt and some other unfamiliar ingredients. Fang Rong told them about the ingredients for some of the seasonings, or things that might become seasonings, or things that they had eaten before that had a flavor.
Chili peppers aren't a problem; they're in the forest too. Fang Rong couldn't find them, but the locals knew where they were.
Besides chili peppers, he also planned to make some fruit juice. Although he didn't have a fruit juicer, he could just use people to mash it into a paste. There wasn't enough time to make fruit wine now, otherwise he could have gotten all the orcs drunk.
There was no vinegar or soy sauce, but fortunately there was ginger and dried tangerine peel. The rest were just some seasonings used by locals.
Fang Rong tasted it and found that the leaves of a certain tree were very fragrant and could be used for stewing soup. The scallions and cilantro were from a plant that tasted like mint, which she had seen last time and might taste a little better than mint.
They didn't have any scallions, only the really big kind, and there were onions right next to them. That's good, it helps to remove the odor.
Fang Rong first prepared the seasonings, then cut up the dried meat that everyone had contributed and added it to the seasonings to make a cold dish.
One place even had cured meat, probably made by those people who defected to the orc world.
Speaking of which, they also have underground heating systems here, which keep the room warm at night. The underground heating system is a system where a hole is dug under the room to burn firewood or coal, which keeps the whole room warm.
They would also put meat on the side, cover it with mud, and roast it for a day until the meat was very tender.
Unfortunately, I didn't know how to prepare it, and the meat was a bit fishy. Although I had put some simple seasonings on it, the flavor was still not enough.
Fang Rong cut the roasted meat open, added the ground seasonings, and immediately the aroma was irresistible, just like barbecue.
He also drained some of the oil from the frying process to use for deep-frying food.
Before long, the aroma of food filled the air, and every orc stared longingly, swallowing hard from time to time.
Although they are powerful, Fang Rong is still more skilled at handling food. After all, their lives are different. One of them is fighting outside and can easily lose his life. He is satisfied as long as he has something to eat, and eating raw food is the norm for him. He doesn't have any requirements for food.
But Fang Rong is different. He lives in a moderately prosperous world where ordinary people don't pay much attention to military affairs, live their own lives, go to get off work and come home, go back and forth between two points, learn some skills when they have time, and stay at home when they don't.
He's the type who has a lot of free time, so learning some cooking skills and having his own foundation makes it easy for him to become an apprentice without much trouble.
His master had high expectations for him. He made him work independently after only a few days of training, while his master watched over him. Under such circumstances, it was impossible for him not to have good skills.
Three cold dishes were already cooked, and one was a fruit salad. He didn't know what kind of fruit it was, but it was sweet and sour, so he just added some sweetener.
Sweet juice is extracted from sweet fruits, which are plentiful in the forest; you can find them in abundance.
Another option is mixed vegetables, which are boiled thoroughly in a pot, then scooped out and topped with minced garlic.
There is still garlic here, somewhat similar to Earth a long time ago. Some of it was stolen from the military and planted somewhere.
Many vegetables grow very quickly; no matter where you come from the following year, they will have already taken over the entire area.
The last cold dish was made by the orcs themselves.
The dried meat is used as raw material for processing; just cut the cured meat and season it.
Judging by the time, the fish that had just been stewed was already ready. He used wild carp to cook with pumpkin.
The food here has changed drastically, and he wasn't sure if it was the right thing to do, but the taste was quite good. The pumpkin juice and fish soup blended together, with a slightly sweet flavor, and the addition of a touch of sourness made it a dish of sweet and sour fish.
The roast suckling pig was almost ready. Fang Rong flipped it over and turned it around to continue roasting. He had smeared chrysanthemum juice on the pig to remove any unpleasant smell. Even before it was fully roasted, the aroma was already irresistible and wafted out.
There were also some snails and clams, which were steamed in a steamer.
Apart from some initial troubles in slaughtering and processing the food, everything else went smoothly.
Currently, they are mostly semi-finished products, and the aroma permeates the entire valley. Dragons occasionally fly overhead and stay above the valley.
According to the law of survival of animals, this kind of thing is absolutely not allowed, after all, it will attract attacks from even stronger animals. Everyone wants to take the good stuff and keep it for themselves, let alone when they have the strength to do so.
The fire dragon commanded several dragons with wind powers to send the fragrance soaring into the sky, preventing it from dispersing, so that passersby wouldn't smell it.
The smell of freshly processed blood is buried underneath; now only the aroma of food remains.
Because seasonings are scarce, Fang Rong usually uses fruit instead. She rubs bayberries all over the meat, partly to remove the odor and partly to add flavor.
There are many local specialties here, such as bird eggs, animal milk, vegetables and so on. Many of the animal meats have never been cooked before. They are basically experimenting and combining them with other things to make them taste better.
Fang Rong walked over to the steamer, lifted a layer to look inside, and saw that it contained steamed dishes such as wild boar trotters and braised pork.
The shrimp is deep-fried, so it might not have the batter, which would slightly diminish the flavor, but it's still very fragrant and delicious.
He cooked another pot of seafood soup, adding all the seafood he had caught to the pot.
They all had leftovers after cooking, which they couldn't use up, so they just filled a pot of soup, enough for about five or six tables.
Considering there was a child, a little beastman, he specially steamed fruit puree, which tasted absolutely amazing.
Steamed scallops with garlic, steamed fish, pork rib soup, stir-fried mushroom slices, golden goose, roc spreading its wings, braised crab, shrimp and crab sauce, and muscle soup—there were actually a dozen or so dishes in total.
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