Traveling through time with a house, I teach people all over the country how to farm

Chapter 219: Experience of Eating Wild Vegetables

Each of them found a knife, searched for the ingredients to cut, found a seat at the counter and started working. Their enthusiasm stunned the chefs, who thought they got the hang of it so quickly, and were worthy of being trained by the county lord.

Zheng Sisi said to the chefs, "First, follow them in cutting the ingredients. Because each ingredient is handled differently, you first need to learn how to handle the ingredients, how to cut them, and what shape to cut them into."

Several masters nodded, took out their own special knives, and chose an aunt to ask for advice.

Rose and Lily brought in a box and said, "County Lady, here is the box you requested."

Zheng Sisi nodded: "Well, leave it there."

This box contains a lot of seasonings from the space, and she takes it out every time she cooks. Everyone knows that she has such a box, but no one is very clear about what is in it. So when she takes what and how much she wants to use from this box, it is actually taken from the space, and others will not suspect it.

Zheng Sisi took out dried chilies, thirteen spices, cooking wine and other items and placed them next to a stove so that they would be convenient for cooking later.

Several maids brought in a few baskets of wild vegetables, all of which were cleaned.

Dongzhi said, "County Lady, we went to prepare some wild vegetables this morning. Captain Liu said we would eat at this restaurant tonight, so we brought all the wild vegetables."

Zheng Sisi looked over and praised, "Great! There are not many green vegetables, so these wild vegetables can be used. There are also spring bamboo shoots. The guards went to the mountains today."

Dongzhi nodded: "Yes, they went up the mountain when they saw nothing to do, dug spring bamboo shoots, picked a lot of Chinese toon in the mountain, and a few wild rabbits. The harvest was very rich."

Zheng Sisi said: "It is said that if you live by the water, you can eat by the water; if you live by the mountain, you can eat by the mountain. This is absolutely true. It's just that ordinary people know too little about the things in the mountains. They always think that they are poisonous, so they miss out on a lot of delicious ingredients."

Aunt Niu also said, "The county lady is right. We just don't know enough. In the past, we didn't know how to cook the common wild vegetables, so we said they were inedible, and some were even said to be poisonous. Since the county lady taught us how to cook, we have a lot more ingredients on our table."

"Yes, there are also wild vegetables that have so many medicinal properties and are good for our health, which we used to think were poisonous."

"........."

Everyone started chatting away, and the kitchen was bustling with activity as everyone talked about their experiences eating wild vegetables.

Several chefs followed along as they cut vegetables and found their conversation incredible. In their words, the unwanted wild vegetables from the fields had become treasures and even had medicinal properties that strengthened the body. Several of them shook their heads and did not comment.

After some of the ingredients were prepared, Zheng Sisi first stewed the offal and braised pork. After this kind of dish is ready, you can just simmer it in a sand pot. When needed, use a spoon to scoop it out and put it in a bowl, sprinkle some chopped green onions on it and serve it on the table.

She called a few chefs to watch and explained while adding seasonings. The chefs were stunned. Is the county lady sure that this is not a medicinal food since she put so many medicinal herbs?

Seeing their puzzled expressions, Zheng Sisi did not explain. The best explanation was to let them taste it later, which would be more useful than her explanation.

After preparing these two dishes, Zheng Sisi saw that the red crayfish had been cleaned. She directed a stove to light a fire and put a large pot of oil. After the oil temperature came up, she put the red crayfish into the pan in batches and fried them for a few minutes. She took them out of the pan and drained the oil when they were needed.

Everyone was busy. As time passed, an enticing aroma wafted from the kitchen, making many people drool. The aroma was so appetizing.

Those who have eaten it know what this dish is, while those who don’t know are sniffing hard and asking people next to them what it smells like. It’s so delicious.