Push open the temporarily installed fire-retardant wooden door.
The interior space was brightly lit by several high-powered LED project lights.
The temperature was a full six degrees higher than outdoors.
R60 grade insulation material has been embedded in the wall gaps.
On the ground, the left side area has been sprayed with a gray-black polyurea polymer waterproof layer.
The surface has a rough, rubber-like texture and emits a pungent chemical solvent odor.
He walked to the edge of the waterproof layer.
Place the temperature-controlled food storage box down.
Press the red power button on the side of the box with your index finger.
The built-in small lithium battery pack begins to provide power, and the dashboard lights up with a blue light.
The temperature dropped rapidly and settled firmly at four degrees Celsius.
This dormancy temperature can delay the metabolic consumption of the microbial community inside the peat moss to the greatest extent.
After confirming that the equipment is operating normally.
Su Wei turned and walked back to the wooden house in the territory.
Push open the solid wood door.
The heat and the smell of burning pine wood hit us.
The charcoal piled up in the fireplace emitted a dim, orange-red glow.
A white shadow darted out from the shadows behind the sofa.
Cotton Candy swung its fluffy tail and slid all the way to the edge of the doormat.
Its front paws immediately landed on Su Wei's overall trousers, which were soaked with snowmelt.
Its wet, black nose probed upwards along the fabric.
Su Wei took off his heavy polar cold-weather suit and shook off the remaining snow.
It hangs on the antler rack by the door.
Change into slippers.
He crouched down and reached out his right hand to cover the Cotton Candy's head.
I inserted my fingers into the soft velvet and rubbed it vigorously a couple of times.
The little fox immediately flipped over and fell to the floor.
Its limbs flailed wildly in mid-air, revealing its pinkish-white belly.
Su Wei patted its furry side.
Heading towards the kitchen countertop.
After washing and drying your hands.
He took out his Sony FX3 mirrorless camera, which was stored in a dehumidifying cabinet.
Switch to a 35mm prime lens.
Secure it to the tripod opposite the island counter, adjust the tilt angle, and align it with the cutting board area.
The red recording indicator light is on.
At the same time, he turned on the GoPro and clipped it to the front strap of his apron.
Open the refrigerator door to access the crisper compartment.
Cold air is escaping.
He took out a one-pound piece of bone-in loin meat.
The meat was a very deep dark red, covered with a net-like layer of white fat.
Place it on an oak cutting board.
Next to it, place potatoes, carrots, and half a purple onion.
Su Wei pulled the chef's knife from the knife rack with a backhand motion.
The muscle memory of [ Cooking LV3 ] is instantly activated.
The blade sliced into the bone gap, and with a slight twist of the wrist, the blade cut in.
The entire piece of meat was cleanly and efficiently removed.
Following the muscle fibers, he cut the meat into wide cuts about two fingers thick.
The Cotton Candy smelled the bloody odor of raw meat.
It ran from the living room into the kitchen, its hind legs powerfully pushing off the ground, and it jumped directly onto the bar stool.
Its two front paws rested on the solid wood table, and it stretched its neck.
Its pale blue irises were fixed on the venison on the cutting board.
An anxious whimpering sound came from his throat.
Su Wei used the back of his knife to pound the surface of the pork chop repeatedly.
Cut the coarse and tough connective tissue.
Sprinkle evenly with crushed sea salt and black peppercorns.
He turned around and turned on the gas stove.
Blue flames licked the bottom of the black cast iron skillet.
Cut off a large piece of butter and throw it in.
Solid butter melts the moment it comes into contact with high temperature, producing dense golden foam.
The rich aroma of creamy milk explodes instantly.
Pick up the venison steak.
Spread it evenly in the center of the bottom of the pot.
The moisture on the surface of the meat evaporated instantly, producing an extremely loud sizzling sound.
White fumes rose up.
A layer of dark brown hard shell quickly formed on the surface.
Su Wei looked at the stopwatch, and when two minutes were up, he used the clips to flip it over.
The bottom has already exhibited a perfect Maillard reaction color.
The Cotton Candy was anxiously spinning around on the bar stool.
The tail accidentally knocked over a plastic pepper shaker.
The jar rolled to the ground with a crisp sound.
Su Wei didn't even turn his head.
He used the tip of his knife to pick up the remaining scraps of lean meat that he had just cut.
Throw it into the small, boiling milk pot next to it.
The meat was boiled in plain water without any seasoning.
The venison chops were taken out of the pot and placed on a plate to rest and recover.
The high internal temperature will continue to penetrate towards the center.
Use the remaining butter and black pepper gravy in the pan.
Add the chopped onion and carrot chunks.
Quickly stir-fry to dehydrate.
Then add the pre-steamed and mashed potatoes.
Pour in about half a cup of whole milk.
Stir constantly with a wooden spatula until all the ingredients are combined into a thick, smooth paste.
Serve it out and place it next to the deer steak.
Sprinkle with a little dried basil leaf bits.
A light blue system notification box appeared at the edge of the field of vision.
[ Simple Dietary Supplementation successfully triggered.]
[Food Quality: Excellent ( Deliciousness Boost activated)]
[Additional Effect: Muscle Fiber Recovery (Minor). For up to six hours, the repair rate of muscle fibers damaged by high-intensity work is increased by 30%.]
Su Wei scooped out the cooked pieces of minced meat.