Desert Island: Lucky I was broadcast live

Chapter 55 Natural and pollution-free
Although there is no such thing as oil on the deserted island, it does not affect Hu Xuan's mood.

There is no oil without oil, and the fat of the meat itself is oil.

And it is pure natural and pollution-free animal oil!

Wouldn't it be safer than those oils out there that don't know how many additives have been added?

Although the fat was peeled off just now, it was only white fat visible to the naked eye.

Inside the red meat, there is still a lot of fat.

Hu Xuan first warmed the stainless steel pot in his hand with fire.

After feeling the temperature emanating from the high temperature over the stainless steel pot, I felt that it was almost suitable, and then put a piece of venison in the pot.

The moment the venison touched the warm stainless steel pan, there was a sizzling sound.

Visible to the naked eye, some oil was beginning to appear on the sides of the venison.

Crystal clear, like dewdrops after rain.

And the meat itself began to curl up a little bit.

Seeing that the meat was already oily, Hu Xuan quickly put in the spices he had picked before.

As early as when I came to the riverside, I had already processed the spices.

And now, it's time to add spices and stir fry the venison.

And this step is very important to remove the smell of venison.

Rather than removing the smell of venison, it is better to use the strong taste of spices to cover the smell of venison itself.

After the mutton smell of venison is fused with spices, it will be covered.

And in this way, the original smell of venison will not be eaten at all.

The entrance will only be filled with the aroma of spices.

The moment the spices were put into the pot, as if a chemical reaction had occurred, a strong aroma came out.

Inside the pot, the fat squeezed from the venison was also boiling violently.

Apparently not enough.

In desperation, Hu Xuan quickly added a few pieces of venison to the pot.

Under the high temperature, the fat in the venison is squeezed out at once.

The violent reaction between the oil and spices in the pot gradually calmed down due to the increase in oil.

Soon, the boiling fat and spices calmed down as if they were being stewed.

While maintaining no more and no less, Hu Xuan turned over the venison that was put down first.

After turning one side, the venison was squeezed out of fat again.

In the heat, the venison is almost cooked in no time.

After carefully taking the venison out of the pot, it was placed on the stones prepared by myself.

Under the sun's rays, the temperature of the stones found before is not too low.

Although it is not high enough to steam the venison in an instant, there is no problem in maintaining the temperature.

In this way, piece by piece, Hu Xuan processed all the venison in this way.

The venison that has been prepared is placed on the stones, and is subjected to the temperature of both the stones and the sun.

After cleaning up, Hu Xuan poured the remaining oil in the pot into a coconut shell on the side for preservation.

Then, I washed the pot with the water flowing in the stream beside it, and took a pot of water along with it.

After putting the stainless steel pot on the fire, wait for the water to boil.

Although it is said that the water in the pot will boil later because there is no lid, but it can still boil.

The current Hu Xuan doesn't have anything to cover the stainless steel pot.

As for the coconut shell, not to mention the smaller size, but after being used as a pot cover, the water in the pot will inevitably be mixed with coconut flavor, which is a bit unbearable.

Have been eating coconut flavored stuff for almost a week now.

After finally having a pot, I can escape the domination of coconut flavor, but I still have to deliver it to my door.

It's not that I have a disease in my head.

As for the use of stones.

That's not safe.

Hu Xuan still remembered a video he had watched before.

A group of people used slate to bake food, but the slate was fried directly.

If a stone slab is used as a pot cover, under the pressure difference and high temperature, it may explode on the spot.

And how can I be better on the sidelines.

Unlike the outer pot lid, the slate has a ventilation hole.

That's the real deal.

When boiling water in a pot, a reaction will inevitably occur.

The water in the pot changes from night state to gaseous state and increases in volume.

This will result in a change in internal pressure.

If the internal and external pressures are different, it will cause changes.

At that time, the stone slab will be broken, and the pot that I finally picked up will be gone.

That's the big deal!
Because of this, the water can only be boiled like this.

Slow is a bit slow, but it is better than safety.

And you can always pay attention to the boiling situation of the water in the pot.

Just like that, Hu Xuan stood by the pot and stared at the boiling water in the pot.

The sun shines and brings out its own light.

And the water in the pot gradually boiled.

Although it is a bit tasteless, it can only be so.

He looked at the boiling water, and at the venison on the stone beside him.

Hu Xuan waited for a while, then put several pieces of venison into the boiling water.

The boiling water suddenly stopped boiling because of the addition of foreign matter.

Small bubbles began to roll slowly.

It was completely different from the previous scene where the siren seemed to be blown and the sky was filled with smoke.

And the venison that had been stir-fried with animal oil and spices gradually gave out its own winks in the pot.

The water, which was originally clear to the bottom, also began to emit a yellowish color.

That was the trace of spices left on the venison when it was stir-fried with spices before.

Now it is released into the water.

In the boiling water, the venison seems to want to incorporate all the changes brought about by the stir-fry with spices into the water.

After a while, the water in the pot began to turn a little yellowish.

The fat in the venison was also boiled into the pot.

In addition to the fat that was squeezed out when the venison was stir-fried, some of it was cooked at this time.

Seeing the color change in the pot, Hu Xuan added a few more pieces of venison into the pot.

The color inside the pot becomes darker.

And on the surface of the water, because of the boiled fat, it is also reflecting the light in the air and emitting light.

From a distance, it looks like a pot of soup exuding fragrance and light.

And after solving the soup, it's time to prepare the dinner.

Hu Xuan took the pot in his hand from the fire, and put the stone slab beside it on it.

Now it's time to grill.

Grilling venison with an open fire will easily destroy its own meat quality.

This is the only way to grill without an open flame.

After cooking the venison soup, the flame is more vigorous.

The heat transfer performance of slate is also excellent.

After a while, some distorted air could be vaguely seen on the stone slab.

That is a phenomenon that will only appear after the temperature reaches a certain level.

And the venison on the slate began to sizzle, giving off its own fragrance.

(End of this chapter)