Liu Nannan seized the opportunity and swiftly darted up a tree. Her sudden movement startled the wolf pack, and one wolf tried to bite her from behind. Luo Zeng immediately swung his Swiss Army knife, forcing the wolf back.
Liu Nannan climbed the tree without any major incident. She took the arrows from her quiver and began to harass the wolf pack. Liu Nannan's arrows were small and light, so they weren't very effective against the wolves, but they were enough to distract and draw their fire.
The alpha wolf is easy to identify; it's the strongest one.
To be honest, Luo had no confidence in dealing with the alpha wolf. It was almost impossible to kill the alpha wolf with a small Swiss Army knife. It would be enough to make the alpha wolf feel the pain and back down.
The alpha wolf also adopted an aggressive mindset, and the man and the wolf quickly approached each other. Luo took a great risk, slashing his military knife across the wolf's face, cutting its nose until it bled profusely. Liu Nannan immediately shot two arrows, forcing the alpha wolf to keep its distance.
The alpha wolf was in pain, but its injuries weren't serious. However, this encounter made it realize that this two-legged creature was not to be trifled with, so it immediately led the other wolves to retreat. Liu Nannan continued to shoot arrows, forcing them back step by step.
Seeing the wolves leave, the two finally breathed a sigh of relief, but were these wolves really so easily defeated?
...
With salt, his culinary skills are about to reach a new level. Salt is the most indispensable ingredient in delicious food, but it is inevitable that a dish with only salt as a seasoning will be somewhat monotonous.
"Now that we have salt, cooking will be even more delicious. However, having only this one seasoning is a bit monotonous, so the host plans to use locally available ingredients to make some other seasoned foods."
"Oyster sauce is probably familiar to everyone. It's a condiment that's practically a staple in every household. The oysters from the seaside are big and plump, but they're not really suitable for making oyster sauce. We can just sprinkle a little salt on the big and plump ones and grill them. But let's use the ones that don't look so good to make oyster sauce."
Li Sheng took a fish basket and a small wooden knife to the rocks below to harvest oysters. The oysters were really plump and big, some as big as half a palm. He quickly collected a full fish basket, weighing at least thirty pounds.
Pick out the ones that are the size of a palm and set them aside; these are for eating. As for the smaller ones, take out all the meat and put them in a pot filled with water.
The oysters that were shucked weighed about 30 pounds, but the meat that came out weighed less than 8 pounds; the shells accounted for a quarter of the weight.
The oysters that were to be grilled were also opened. The shells that didn't stick to the meat and the shells that were to be used to make oyster sauce were placed together, and the oyster shells and oyster meat were washed clean with water.
One viewer asked again, "I heard that oyster sauce is made from oyster shells, is that right?"
Li Sheng carried out his work methodically, putting the cleaned oyster shells into a pot to boil in water.
"Different brands of oyster sauce have different production processes, and the anchor is not quite sure what they are exactly, but the most important part of the traditional method of making oyster sauce is still the raw oyster meat."
"The reason for boiling the oyster shells is to supplement calcium. After boiling, the water in the pot turns into a translucent milky white color, and the oyster shells have fulfilled their purpose."
However, even though he cleaned the oyster shells, there were still some large particles of impurities inside. It was really inconvenient without a strainer, so he'll make one out of bamboo tomorrow.
After the water has settled slightly, pour the water from the pot into a bowl, discard the small amount of sand that has settled at the bottom, pour the water back into the pot, and then put all the cleaned oyster meat into the pot. Stir and simmer slowly.
Soon after, all the oysters shrank to tiny size, and the oyster water in the pot turned into an even more opaque milky white.
I have to say again how inconvenient it is not to have a strainer. He had to use chopsticks to scoop out all the oysters one by one, leaving not a single one.
These shrunken oyster meats certainly wouldn't go to waste; they were all put into bowls. After shrinking, only half of the eight pounds of oyster meat remained.
As time went on, the broth in the pot gradually thickened, and the color slowly turned brown. To improve the taste, he added a spoonful of salt and continued to simmer.
"This is an ancient method of making oyster sauce, so it takes a long time. There are also faster methods. When making it at home, you can caramelize rock sugar and then add cornstarch slurry, which will make it very thick and give it a unique flavor."
But with oysters being so expensive, who would bother making oyster sauce at home?
Gradually, the color deepened, and the liquid in the pot finally turned into a thick oyster sauce. It was almost ready to be taken off the heat, but he still planned to simmer it over low heat for a while longer.
"The live streamer doesn't have the right conditions outdoors, so we have to boil off as much moisture as possible to preserve it for longer."
The last eight pounds of oysters yielded only one bowl of oyster sauce, but the aroma alone was incredibly delicious.
Everyone was incredibly envious.
"Let me tell you a joke: there are no oysters in the ingredient list of my oyster sauce."
"The oysters needed for this amount of oyster sauce would cost several hundred yuan to buy."
"For six yuan and fifty cents, you get a sturdy glass bottle. Why would I need oysters? It's not the manufacturer's fault; they're just taking care of a poor guy like me."
"The oyster sauce made by the streamer is full of sincerity, while our oyster sauce is all about technology and hard work. Will the streamer feel uncomfortable when he returns to society?"
...
He took the pot off the stove and put the shucked oysters with a little bit of oyster sauce on it to grill. Each oyster occupied one of the grill holes, and soon the aroma wafted out. After grilling, he squeezed a little bit of wild lemon juice on top.
One bite and he felt like he was floating on air. With the seasoning, it was a completely different experience. All his hard work paid off. He then picked up the oysters he had just made and dipped them in the oyster sauce.
It was so delicious, indescribably so. It brought me a sense of satisfaction and happiness.
Those with a sweet tooth will absolutely love it.
"Oysters with oyster sauce, awesome!"
"These oysters are so plump and delicious, they make my mouth water. They must be so tasty."
"Is this group really here to participate in a challenge? They seem to be here on vacation."
"I'm going to buy oysters, and I'm going to make them too, to see what oyster sauce tastes like without technology and hard work."
...
Not only oyster sauce, but he also plans to make some jam tomorrow. It's sweet and sour and goes well with barbecue. The mulberry tree is completely ripe, and there are far more than we can eat. Rather than letting other animals benefit from it, we might as well make jam, which can be preserved for a long time.
There were so many durians on that tree that he couldn't possibly eat them all. He decided to explore some new ways to enjoy them, such as making jam or baking them. It's said that baked durians have a unique flavor.
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