Fang Ye pointed to the chive roots with his finger, "When cutting chives, don't cut them flush with the ground; it's best to leave about three centiters. Pay attention to that when you start cutting."
Lü Ye had a mischievous look, "??? Director, I always feel like you're hinting at sothing."
Fang Ye wondered, "What?"
Lü Ye, "Nothing, any other tips?"
Fang Ye was still very interested in the topic of farming, "After cutting a batch of chives, you need to fertilize, but you can't fertilize imdiately. Wait until the chives' wounds have almost healed before fertilizing and watering. Also, don't cut the chives too frequently; wait a month before cutting the next batch, so that each batch grows better than the last."
Lü Ye teased, "Director, you're talking about cutting chives, right?"
Fang Ye was confused, "Yes! What's wrong?"
Lü Ye looked at the lush green chives in front of him, overco with sorrow, "I suddenly rembered sothing sad."
ng Shi and Lü Ye diligently cut chives in the field.
After washing the chives, Fang Ye threaded them onto skewers.
Lan Li picked the ripe strawberries and placed them in a basket.
A while later, the head chef of Lion Restaurant ca over, with two kitchen helpers grunting while carrying a small barbecue grill, setting it up next to the pool in the yard and lighting the charcoal.
The sky gradually darkened, and the antique lamps in the yard were lit.
Everyone sat around the barbecue grill, chatting.
Zhuang Xiaobai, "Director, the strawberries you grew are really tasty! I once bought a box of expensive, high-quality strawberries, but they were not as sweet as yours. Is this so special variety?"
Fang Ye smiled, "Nowadays, comrcial strawberry varieties are mainly bred for storage and good looks. The ones I have are wild strawberries found in the countryside, which I grew using organic farming thods."
Elsewhere, the girls huddled together chatting.
Guan Shan, "Today I saw a 'puppy dog' type of cute guy in the garden, and he even smiled at ."
Lin Ying's eyes sparkled with curiosity, "And then? Didn't he ask for your WeChat or sothing?"
Lan Li listened with interest as well.
In the warm yellow light, the atmosphere for chatting was just right.
Not to ntion, from ti to ti, the scent of barbecue would waft over.
The chef was now grilling lamb.
The lamb was cut into chunks the size of a thumb, with a piece of lean at paired with a piece of fat, and two pieces of lean at, fat and lean alternating.
As the charcoal grilled, the oils started to sizzle out, making a "zzz" sound and releasing a tantalizing aroma of fat.
The chef began to add seasonings, brushing on so oil with a brush.
Then, with his fingers, he sprinkled a variety of colored seasonings: red chili powder, dark yellow cumin powder, white pepper-salt, scattering them over the lamb skewers. With his other hand, he rapidly turned a large handful of skewers, evenly coating the lamb with the spices.
After adding the seasonings, the aroma of the lamb skewers beca even more varied and tempting.
The "zzz" from the dripping oil, so of which fell into the charcoal, made the flas leap and crackle with a faint popping sound. Other droplets of fat wrapped around the lamb as the skewers rotated, naturally coating the at completely.
Through the continuous brushing and grilling, the lamb gradually turned golden brown, the surface's sheen showing a slight charred flavor.
The crowd was chatting when their stomachs began to "grumble" with hunger.
Looking at the slightly charred, golden-brown lamb skewers with their appealing sheen of oil, their mouths watered.
"Wow, what a delicious sll."
"How much longer before we can eat?"
The chef turned the at a few more tis, then placed it on a plate on the side, smiling, "It's ready, please enjoy."
Fang Ye couldn't wait to pick up a skewer and blew on it gently.
He still loved barbecue, and there was a ti he and ng Shi would often go to the market to buy crayfish, asking Old Zhang to prepare them with a spicy flavor.
But spicy barbecue and crayfish, if you eat them every day, lose their appeal and are too much for your body to handle.
Having them occasionally, though, felt especially delicious.
A piece of at the size of a thumb joint, just the right size to pop into your mouth in one bite.
Fang Ye's eyes instantly lit up.
Delicious!
The lean at was slightly dry and emitted a charred fragrance, chewy yet not at all tough.
After eating a piece of lean at, he tried a piece of fat, which had been evenly seared, causing the fat to ooze out and look shiny yet not at all greasy. Instead, there was a pleasantly crisp sensation.
With a single bite, his mouth filled with the juice of the at.
The ratio of fat to lean in the mutton was perfect, with each piece offering a fresh new sensation upon finishing.
The mutton used by Lion Restaurant was from the northwest and virtually devoid of any gay taste. Moreover, it seed the chef's basting oil contained so secret ingredient, carrying a faint and refreshing fruity aroma.
"It's so delicious!"
"I'm going to eat my own tongue."
"Is it just my imagination, or is there a hint of fruitiness?"
The chef then began to grill beef, smiling as he said, "It's strawberries. I added in so strawberries."
After tasting the delicious strawberries grown by Fang Ye, the chef imdiately added strawberry juice into the basting oil for the grill.
Thus, amidst the rich aroma of the at was a hint of sweetness cutting through the greasiness, providing a refreshing taste.
Guan Shan exclaid in admiration, "It feels amazing to grill it this way! The fat looks greasy, but it doesn't taste heavy at all."
Lin Ying picked up a bottle of beer and poured it "glug, glug" into a glass until it was full.
The pale yellow beer fizzed with white foam on top, with tiny bubbles continuously rising from the bottom, releasing the scent of malt.
Bite into the barbecue, take a sip of beer, and her face was a picture of bliss.
Squinting her eyes and exhaling deeply, she exclaid, "Wow! So refreshing."
Fang Ye didn't usually drink alcohol.
He found the taste of beer rather light, not as good as fruit juice. Wine, on the other hand, was too sour for him and he couldn't appreciate its flavor.
But seeing how much Lin Ying enjoyed it, he poured himself a beer as well.
He whispered to Lan Li, "Do you want so?"
Lan Li nodded, "Alright, I'll have a glass too."
Everyone poured themselves beer, lifted their glasses, and clinked them together, "Cheers!"
Fang Ye "glug, glug" tilted his head back and downed a glass of beer in one go.
Then he poured another.
Although the beer was mild, enjoying it with barbecue created a rather nice atmosphere.
Lan Li sipped her beer slowly, alternating with bites of barbecue.
ng Shi wolfed down his food, the skewers barely enough to fill the spaces between his teeth.
While everyone else was only starting on their second skewer, he had already begun on his third. Enjoy new adventures from My Virtual Library Empire
It made Lin Ying anxious, "Hey, hey, can you eat a little slower! You're eating it all up!"
ng Shi chuckled, "Hehe, alright."
After all, the beef was almost ready too.
Once the beef was done, they began grilling chives!
The freshly picked chives, soaked in water to prevent them from burning too easily, were now even more vibrant and tender.
After grilling them until the leaves beca slightly flattened and charred, the chef started to brush them with soy sauce, basting oil, and various dipping sauces. The oil-coated chives sizzled under the charcoal heat, emitting an alluring smoky fragrance.
After sprinkling chili powder and various spices, the chef brushed them with chili oil once more, integrating the seasonings into the chives.
The chives turned a dark green, coated with a thin layer of chili oil, looking irresistibly delicious.
Reviews
All reviews (0)