Traveling through ancient times: Savages are hungry for food

Chapter 222 Beautiful

The next thing to do is the snails.

The snails have been soaked in advance and sprinkled with salt to make it easier to spit out the sand.

Each of these ancient snails is as big as Sang Tian's fist, so it's not suitable to be eaten by slurping. It's more enjoyable to gnaw on a snail of this size.

So Sang Tian decided to pick out the meat from the conch with a bamboo stick.

Put the selected meat into clean water, add appropriate amount of salt, soak for a while, then gently rub it with your hands to remove dirt and impurities on the surface.

Because of its large size, it was easy to pick out the meat, and the tribesmen finished it in no time.

The first dish is spicy conch.

Pour a proper amount of cooking oil into the pot, heat it up, add minced ginger, garlic and dried chili segments and stir-fry until fragrant.

Then add snails and stir-fry evenly, add shredded ginger, salt, sugar and five-spice powder to season, and continue to stir-fry evenly.

Add appropriate amount of water, cover the pot, bring to a boil over high heat, then simmer over low heat for 5-10 minutes, until the snails are cooked through and tasty.

Finally sprinkle with coriander and serve

Don’t be fooled by the simple method, the fragrance will go straight to the top of your head.

The fragrance made all the tribe members dizzy.

……

The second dish is stir-fried snails with onions.

Pour an appropriate amount of cooking oil into the pot, heat it up, add chopped ginger and garlic and stir-fry until fragrant.

Especially the amount of onions, it must be plenty.

Add snails and stir-fry evenly, add shredded ginger, salt, sugar, five-spice powder and other seasonings, and continue to stir-fry evenly.

Add appropriate amount of water, cover the pot, bring to a boil over high heat, then simmer over low heat for 5-10 minutes, until the snails are cooked through and flavorful.

Finally, sprinkle with chopped green onions and serve.

The aroma of this fried snails with onions is even stronger, with the rich onion flavor mixed with the rich fried aroma and the addictive taste of the snail meat.

Too high!

As for the snail soup, Sang Tian didn't want to miss it either.

It’s still the same old steps. Pour a proper amount of cooking oil into the pot, heat it up, add ginger slices and green onion segments and stir-fry until fragrant.

Then add snails and stir-fry evenly, add cooking wine and continue to stir-fry evenly.

Add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 20 minutes until the snails are cooked through.

Add salt and five-spice powder to season, sprinkle with coriander and serve.

A delicious and rich snail soup is ready.

However, this is not enough, Sang Tian also has an unforgettable screw method.

That is, fried snails with leeks!

Pour an appropriate amount of cooking oil into the pot, heat it up, add chopped ginger and garlic and stir-fry until fragrant.

Add snails and stir-fry evenly, add shredded ginger, salt, sugar and five-spice powder to season, and continue to stir-fry evenly.

Then add the leek segments and stir-fry evenly until the leek is cooked through.

The amount of leek segments must be large. They are already fragrant, and after stir-frying like this, the fragrance is even better than before!

Add to that the aroma of the snail meat, and it’s simply amazing.

……

"This slow-worm-like thing actually smells so good!"

"That's right, it looks so ugly, with just a shell on the outside. If it weren't mulberry, we wouldn't have known it was edible! It's so fragrant!"

"I didn't expect this thing to taste so overbearing! It's such a pleasant surprise!"

Unfortunately... there are no fans!

Otherwise, I'll make some snail noodles to satisfy your taste buds!

……

Next is the river clam area.

After cleaning the clams, Sang Tian demonstrated how to pry them open with a dagger and remove the pearls. Then, he used a knife to remove the clam meat from the shell, removing the internal organs and black thread, and cutting it into small pieces for later use.

Let’s start with a simple stir-fried river clams.

Chop the scallion, ginger, and garlic, and cut the dried chili into sections. Heat some oil in a pan and sauté the scallion, ginger, garlic, and dried chili until fragrant.

Then, add the clam meat and stir-fry evenly, add shredded ginger, salt, sugar and five-spice powder to season.

Stir-fry until the clams are cooked through.

In addition, boiling it into clam soup is also a good way to cook it, which is both sweet and nutritious.

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

Then add the clam meat and stir-fry evenly, add shredded ginger to remove the fishy smell.

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

Add salt and five-spice powder to taste.

Finally sprinkle a layer of chopped green onions, it’s absolutely amazing!

Then, the last dish of the night arrived!

Braised river clams!

First add sugar cubes to make sugar color. When the sugar color turns reddish brown, add clam meat cubes and stir-fry evenly.

Then add onion, ginger and garlic and sauté until fragrant. Add shredded ginger, salt, sugar and chicken stock to taste.

Add appropriate amount of water, bring to a boil over high heat, then turn to medium heat and cook for about 30 minutes.

Remove from heat when the soup thickens.

A pot of red, shiny and tempting braised clams is ready!

……

By the time all the dishes were finished, it was completely dark.

There was a huge bonfire burning in the middle of the square.

Sang Tian just brought the females down to bring the wine.

The tribesmen who went to carry the fish also returned in great numbers...

Everything is just right...

Winter, bonfire, hot food, good wine, return...