Green onions are a good thing, absolutely good, and humans have a long history of eating green onions.

　　 Welsh onions are originally produced in the western region of China and Central Asia. As early as the Han Dynasty, some people started to grow green onions on the land of China.

As early as the Han Dynasty's "Book of Yin Du Wei", there was "Zhong Cong Pian", and in the "Si Min Yue Ling" written in the second century AD, there is such a record, "The summer onion is white and the winter onion is white and big", it can be seen that People at that time had been growing green onions all year round.

　　 Later, green onions spread to Europe and became an indispensable vegetable on the European table. Many people's love for green onions is not inferior to that of Chinese people.

　　 It is like there is a traditional cuisine in Catalonia, Spain. The name is "Roasted Green Onions". In the small city of Bars, there is even a "Roasted Green Onion Festival" every year.

　　 After Columbus discovered the New World, Scallion came to the New World with the transport ships of European colonists across the ocean, and soon took root in the New World and spread quickly in the New World.

　　 Onions and green onions have similar transmission routes. This crop originating in Central Asia was introduced to Europe a long time ago, and then to the New World of North America.

"This kind of spicy green onions was spread from the Pueblo people more than a hundred years ago, but the tribe doesn't grow much. You may not pay attention to it, so you didn't find the green onions." Momocao stood. Shi Xiong explained quietly beside him.

　　 Shixiong slapped his forehead and said, "You guys, you should tell me if you have these good things in the tribe. If you told me earlier, then there will be a lot of good food on our table."

　　 After a pause, Shi Xiong said seriously: "If you have nothing to do in the past few days, please count the things in the tribe. I need a detailed list. I don't want to miss anything."

　　 Hongyun nodded, and Shi Xiong happily started to open the small stove.

　　 When Lao Mu’s family was making a wedge oil press, Shi Xiong arranged for Kuoma to cast a frying spoon.

　　The casting craftsmanship in the tribe is already very good, so the casting scoop is quite similar to that of later generations.

As a concrete nerd in his previous life, Shixiong is not like most nerds who do not touch the sun with his fingers. Don’t think he spends most of his time ordering takeaways to solve stomach problems, but in fact, Shixiong’s cooking skills are still very good. Not bad.

　　 The second son of the fourth grandfather of Shixiong, who is Shixiong’s second cousin, is a cook, and he happened to open a restaurant in the city where Shixiong went to college. Although the restaurant is not big, it is better than cooking in the ground.

　　 When I was in college, Shixiong would not go home during the holidays. Instead, he would work in the restaurant of the second cousin. After a few years, he also learned a good cooking skill from the second cousin.

In fact, the main reason why Shi Xiong learned to cook with his second cousin back then was because he firmly believed in the saying "If you want to keep a person, you must first keep her stomach." That Sao Nian dreamed about a beautiful, gentle and obedient Gu Liang who was conquered by his own cooking skills, and then followed himself without hesitation...

　　 Then after four years of college, I let this Sao Nian fully understand the meaning of the lyrics in Guangliang's certain song-fairy tales are all deceptive...

　　 Although he didn't use his own craft to leave even a dinosaur to live with him, at any rate this cooking craft was left behind.

　　 Every year when I go home during the Chinese New Year, Ishikuma alone prepares the New Year’s Eve dinner. The old man, my mother, and the little girl said it was delicious...

　　 Now, the cooking skills that Shixiong has learned more than 250 years later have finally spanned two and a half centuries and tens of thousands of kilometers of space, once again presented at the foot of the Great Smoky Mountains.

After the frying spoon was burned with sand, brush it clean, and then burned on the stove with blue smoke, pour the base oil, throw in a handful of green onion and a handful of chopped peppers, a fragrant and spicy nose Suddenly broke out.

　　 A series of coughs suddenly burst out of Hongyun and the others' mouths, which could not be suppressed. Using a hot pepper pot is not something ordinary people can handle, and Lieutenant Ferguson's coughing blush has a thick neck.

　　 When the oil in the pot turned red, Ishikuma poured the cut tofu in and started to scoop it up.

　　 Under the dumbfounded gaze of the crowd in the room, a flame burst out from the frying spoon, and a scent of tofu came out.

　　 I flipped the spoon a few times, and after the flame in the pot went out, Shi Xiong put the frying spoon on the stove, simmered it for a while, added salt, and then out of the pot!

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

　　Although there are no other condiments, this dish is still very attractive and the taste is definitely quite good. After all, this is not braised tofu. What this dish needs is the spiciness of chili and the aroma of tofu itself. No other condiments are needed.

　　 A pottery plate of steaming spicy fried tofu was placed on the stone table, and all of them swallowed.

　　 The second one is to put potatoes, venison, chili, and dried beans together, and a simple version of chaotic stew came, and the fragrance also made the eyes of the whole room look into the frying spoon.

　　 The third dish is a spicy fried beef tenderloin.

　　 Although the beef cut into strips is not marinated, it is bison beef, a purely original ingredient that will hardly be eaten in later generations. The meat is taken from the tenderloin near the spine of the beef. Although there is no condiment to marinate, it can be very smooth and tender with oil ~ lightnovelpub.net~ Then it is still a hot pot, mixed with onions, and finally cooked. Put the beef tenderloin into the wok and stir fry, then add salt and take it out of the wok.

　　 The fourth dish is pumpkin stew with potatoes. Cut the pumpkin and potatoes into small pieces, add onions, and then stir-fry the wild boar in a pot with green onions. Finally, put the pumpkin, potatoes and onions into the pot and stir-fry, add water and simmer for a while.

　　 As for the last dish, it is a chicken stew. This chicken is a pure and white pheasant, not a turkey raised in the tribe.

　　Clean stewed chicken is actually very good. Stir-fry it in hot water, skim off the froth, then add ginger, wine and water to stew directly. When it is almost cooked, add salt and it can be cooked.

The 　　 wine is the whiskey brought by Major Hank last time. Ishikuma left a bottle, but he was not willing to drink it. This time the chicken stew was used.

　　 If it weren’t for the condiments, Shi Xiong really wanted to give them the most famous dish in his hometown—Yimeng Fried Chicken, and ensure that they swallow all their tongues in their stomachs.

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

　　 Five dishes were laid out on the stone table, and there was a serious "four dishes and one soup for the cadres to go to the countryside".

　　 But how to eat these dishes, it really makes the whole house difficult. Without him, Lieutenant Ferguson didn’t know how to put these exquisite dishes into their mouths because they didn’t have knives and forks, and Hongyun and the others because they were steaming hot, they didn’t know how to use chopsticks or knives. Forks, except for spoons, they can only grasp with their hands...

Only Ishikuma, sitting at the stone table leisurely, took out a pair of wooden chopsticks from his animal skin bag, and then caught a chopstick dish under the dumbfounded gaze of a group of people, and put it in his mouth. Eat it with relish...