I Have a Safari Park

Fang Ye touched the leek root with his finger: "You can't cut the leek evenly on the ground. It's better to leave about three centimeters. You should be careful when you cut it."

Lu Ye looked paradoxically: "??? Director, I always feel that you are implying something."

Fang Ye wondered, "What?"

Lu Ye: "Nothing, do you have any other skills?"

Talking about the topic of farming, Fang Ye is still very interested: "After cutting a crop of leeks, you need to fertilize, but you can't fertilize immediately. You have to wait until the wounds of the leeks are almost healed, then fertilize and water, and you can't cut the leeks too often, etc. Mow the next crop after a month, so that the crop will grow better than the previous crop."

Lu Ye complained, "Chief, you are talking about cutting leeks!"

Fang Ye was confused: "Yes! What's the matter?"

Looking at the lush green leeks in front of him, Lu Ye felt sad: "I suddenly remembered something sad."

Meng Shi and Lu Ye were diligently cutting leeks in the field.

Fang Ye rinsed the leeks and strung them together with a skewer.

The blue carp picks the ripe strawberries and puts them in the basket.

After a while, the chef of the Lion Restaurant came over, and the two assistant chefs carried a small oven and put it on the grill next to the swimming pool in the yard, burning charcoal.

The sky gradually darkened, and the quaint lamps in the yard also lit up.

The crowd sat around the oven and chatted.

Zhuang Xiaobai: "Chief of the garden, the strawberries you grow are really delicious! I bought a box of expensive high-grade strawberries one year, but the taste is not as sweet as yours. Is this a special variety?"

Fang Ye said with a smile: "The commercial varieties of strawberries are mainly shelf-stable and sell well. I found this small strawberry in the countryside and planted it using organic farming methods."

On the other side, the girls also gathered together to chat.

Guan Shan: "Today, I saw a handsome little milk dog type guy in the park, and he smiled at me."

Lin Ying's eyes lit up and gossip said, "Then what? I didn't ask you for WeChat or anything."

The blue carp also listened curiously.

Under the warm yellow light, the chat is very atmospheric.

Not to mention, from time to time there is a firework smell of barbecue.

The chef will roast lamb.

The mutton is cut into thumb-length pieces, a lean piece is paired with a piece of fat, and two pieces of lean meat are alternately fat and thin.

With the charcoal grilling, the grease slowly came out, making a "Zizzing" sound, exuding a seductive oily aroma.

The chef began to add the seasoning again, and took a brush to brush some oil.

Then use your fingers to rub the seasonings of various colors, red chili powder, dark yellow cumin powder, white salt and pepper, and sprinkle them on the mutton skewers. Evenly coat the lamb.

After adding the seasoning, the aroma of the mutton skewers has changed a little more, and it smells more attractive.

Some of the oil from the "Zizi" dripped onto the charcoal fire, causing the charcoal fire to jump in bursts, making a faint crackling sound, and some of the oil rotated with the stick, naturally wrapping the whole piece of mutton.

During the continuous brushing and roasting, the mutton gradually turned into a golden color, and the luster of the skin was slightly burnt.

Everyone was chatting and chatting, feeling their stomachs growl.

Looking at the browned mutton skewers with slightly burnt skin, the beautiful oily luster makes the saliva drool.

"Wow, it smells so good."

"How long will it take to eat."

The chef turned the roast a few times, put it on a plate next to it, and said with a smile, "It's done, please use it slowly."

Fang Ye couldn't wait to pick up a bunch and blew lightly.

He still likes to eat barbecue. For a while, he took Meng Shi to the vegetable market to buy crayfish, and let Lao Zhang make it spicy.

However, the spicy barbecue and crayfish are not delicious to eat every day, and the body can't stand it.

Once you eat it after a while, it will feel extra delicious.

A piece of meat about the size of a thumb joint is just right to eat it in one bite.

Fang Ye's eyes lit up instantly.

good to eat!

The lean meat was slightly dry and had a burnt aroma, very chewy, but not chai.

Eat a piece of lean meat and then eat a piece of fat meat. After the fat meat is evenly roasted, the oil seeps out and looks oily, but it doesn't feel greasy at all, but it has a crispy feeling.

Take a bite and your mouth is full of gravy.

The ratio of fat and lean mutton is very suitable, and each piece of meat has a different fresh feeling after eating.

The Lion Restaurant uses lamb from the northwest, which basically has no smell of mutton, and there seems to be some mystery in the oil that the chef paints, with a slight fresh and fruity aroma.

"too delicious!"

"I'm going to eat my tongue."

"Is it my illusion, it has a fruity scent?"

The chef will roast beef again, and smile: "It's strawberries, I added strawberries."

Immediately after tasting the delicious strawberries of Fang Yezhong, add the strawberry juice to the brushed roasting oil.

Therefore, the rich meat fragrance has a hint of sweetness, which is refreshing and greasy.

Guan Shan praised: "It feels great to bake like this! The fat looks oily, but it's not greasy at all."

Lin Ying picked up a bottle of beer and filled the glass with "gudonggudong".

The pale yellow beer has white foam on it, and small bubbles continue to rise from the bottom of the cup, escaping the aroma of malt.

Eat a sip of barbecue, drink a sip of beer, and have joy written all over your face.

Squinting his eyes, he let out a sigh of relief: "Wow! It's so cool."

Fang Ye generally doesn't drink alcohol.

I feel that the beer taste is very weak, and there is no juice to drink. The wine is too sour to taste that flavor.

But seeing that Lin Ying was drinking so well, she poured herself a glass.

He asked Lan Li softly, "Do you want something to drink?"

The blue carp nodded: "Okay, then I'll have a drink too."

Everyone poured beer, raised their glasses, and touched them: "Cheers!"

Fang Ye "gudonggudong", raised his neck, and drank a glass of beer.

Pour another cup.

Although the beer smell is very light, the atmosphere is still very good while drinking beer and eating barbecue.

The blue carp took a sip and ate a bite of barbecue.

Meng Shi ate in a big mouth, a bunch of meat was simply not enough for him to stick between his teeth.

When everyone finished the first skewer and was about to eat the second skewer, he had already started to eat the third skewer.

Seeing that Lin Ying was anxious: "Ehhh, can you eat slower! You've eaten it all up!"

Meng Shi smiled and said, "Haha, okay."

The beef is almost done anyway.

The beef is roasted, and then the leeks are roasted!

The freshly picked leeks were soaked in water for a period of time so that they would not be easily burnt, and they became more green and tender.

After roasting for a while, the leaves became slightly flat and charred, the chef began to brush with soy sauce and various dipping ingredients. The leeks brushed with a layer of oil made a "sizzling" sound under the charcoal fire, emitting charming fireworks. breath.

After sprinkling various seasonings such as chili powder, the chef brushes again with red oil to make the seasonings and leeks blend together.

The leeks, which were roasted into a dark green color, were dyed with a light layer of red oil and looked delicious.