Doomsday Pavilion

This bluefin tuna is a standard symmetrical spindle shape, with smooth and round lines, a full dark blue back, and a very high gloss on the skin.

The bluefin tuna, which is nearly ten meters in length, is actually not as heavy as Lin Chou imagined, about two to three thousand kilograms.

Taking advantage of the death of this big guy, and the blood remaining in the blood vessels has not been too much into the flesh, the blood is cut open and the internal organs are removed, which can preserve the delicious factors in the fish to the maximum.

After being cut, the flesh of the bluefin tuna is thick and beautiful, with a beautiful rose red color. There are very small fascia distributed in the texture of the cross section. The surface also quickly oozes translucent grease, sparkling, and domineeringly declares this The fatness of the big guy.

The big head of the bluefin tuna can cook thick white fish soup, but seeing the salivating look of Koun, Lin Chou still gave the fish head to Koun—otherwise?What if it gnawed the whole fish directly?

Lin Chou does not have many seasonings, salt, pepper, and chili, but these are enough.

If the meat of bluefin tuna is not made into sashimi, it would be an insult to this top ingredient, so no seasoning is needed at all.

I found a dry place on the beach, moved a few reefs to form a triangle, and set up two large clam shells.

He shook the seawater on the tinder moss and lightly hit it with a flint. The tinder moss was immediately ignited, and the crackling of grease was heard from time to time in the strong flame.

Use the fish oil from the belly of the bluefin tuna to smear the two pieces of clam shells, slice the angry frog legs into large slices, and throw them into the pot for roasting.

"Zizi."

The snow-white frog meat shrinks slightly, then turn it over and fry it, sprinkle some green salt and devil pepper powder on it, and it can be out of the pan.

The clam-shell pan is not very easy to use, it is a little sticky, but the frog meat is golden in color and the burn mark is very touching.

Gungun simply picked up the smaller clam shell as a bowl, and the two large pots of clam shell on the fire were bowed left and right, and a large bowl of frog legs was quickly fried.

Lin Chou went to the puddle to pick the tinder moss to bring back the little silver fishes.

These little whitebaits only had an almost transparent rectum in their stomachs. They didn't see anything to eat in. It was very clean and didn't need to be handled. They just used their fingers to faint and smear the oil and put them out of the pot.

Most of the tinder moss was taken away, leaving only the Ding Huo Miao licking the bottom of the clam shell. The little whitebait made a "sizzling" sound in the pot, emitting small oil bubbles, and the fragrance was overflowing.

Lin Chou proceeded to process the bluefin tuna sashimi, peeled the skin, and split the fish directly into two pieces. One piece was slightly changed a few times, indicating that Gondon can start eating.

He chose the meat at the corner between the fish's brain and the fish's body. After removing it, it was a semi-cylindrical shape with almost no muscles.

This is the softest part of the fish. It is light pink in color and extremely rich in fat.

This part of the meat is called Naotian, and it only accounts for about 0.3% of the weight of the whole fish. It is very scarce. It is the cook's own welfare, and it is natural to refuse and share it.

After simply cutting it into thin slices, Lin Chou twisted a piece and put it in his mouth.

"Well!"

I couldn't help closing my eyes, quietly feeling the fragrance of fish in my mouth. There was no fishy smell of raw meat and ordinary fish, but rather like plant fruit pulp or some kind of flower-like smell.

The original taste of the ingredients is simple to the ultimate and supremely delicious. Any condiment seems to be superfluous at this moment.

The taste of bluefin tuna is closely related to the fat content of its meat. The belly fish has the most fat content, so it is also the most delicious.

This part of the flesh is white in color, crunchy and chewy. The bluefin tuna on the front abdomen and mid-abdomen even had their own names before the cataclysm: snake belly and frost.

Just after eating Naotian sashimi, Lin Chou decided to change the way of eating the fish belly.

Cut off the fish belly, slice it into thin slices and string together with two fish bones. Remove some from the fire and put some clean marine algae on it.

Thick smoke suddenly appeared on the fire, and the temperature dropped sharply. Put the fish belly skewers in a half-fire and half-smoke place. Be careful not to let the flame directly touch the fish, and smoke patiently.

After two bites, he wiped out half of the fish and a large bowl of frog meat. Seeing Lin Chou's appearance, he simply sat down beside the fire, carrying a large piece of fish meat in his hand and lifting his eyebrows on the smoke. .

Lin Chou is speechless. You are the only smarter in the world. Okay, are you satisfied?

Smoked for five minutes, the surface of the fish began to drip oil, and the temperature gradually rose.

Lin Chou quickly moved the fish away, put it aside, got up and took a bowl of juice from two useless crooked clam shells.

This is the juice that is rich in the meat of Weizi. The meat quality of Weizi filters the astringency of seawater, leaving only the unique taste of sweetness and minerals.

A little green salt, a little pepper, stir a little and pour it on the fish skewers, and you're done.

Fish meat, juice, pepper and ground green salt bloom at the same time with amazing taste and texture, and the smoky flavor adds to its style.

Lin Chou believes that even if you are on the top of a desert or a mountain, away from the ocean, and come up with a piece of smoked bluefin tuna belly, waves, beaches, isolated islands, bonfires, sea breeze, and indulgence will automatically appear in your mind. Crowd.

The slender whitebait in the pot exudes a slight burnt fragrance, and some fish oil is put in it, and they are turned over to continue roasting.

Lin Chou also tasted the fried angry frog's legs and curled his lips.

Although the meat tastes thick and fragrant in the mouth, it is too tough and hard to keep chewing.

Sure enough, this is a faint toad, in order to grow a little body and strength, completely ignore whether its own meat is delicious and delicious.

(Well, it always feels like something is wrong...)

If possible, Lin Chou deliberately wanted to catch some angry frog cubs and go back to taste them.

Surrounded by two simple cauldrons of clam shells, eating delicious food, the bonfire crackled, the sea breeze gently caressed the waves, Lin Chou couldn't help sighing loudly.

"Black Shenhai!!!"

He swallowed a mouthful of frog meat, staring at him with big shiny eyes, with a look of expectation.

Lin Chou held back for a long time, but did not find the second half of his poem.

"Oh, oh, oh, oh, oh!"

Lin Chou held out his thumb,

"Good poem, good poem!"

"Wow!"

The small fish in the pot was golden brown on both sides, and Lin Chou only tasted it.

"System, exchange two jars of three-color snake wine."

"Here, it's just one altar. Drinking is wrong, don't be greedy."

Looking at the wine jar the size of a fingernail, he was dumbfounded.

Lin Chou frowned, "Don't drink? Don't drink it!"

Kugunang was about to throw the wine jar into his mouth, "Woo..."

Half an hour later, a huge frog's legs, the whole big fish almost all entered into the belly.

Master Gungun was full, quietly watching Lin Chou take a sip of fried fish and wine, not knowing what he was thinking.

"The method of this fish, the scientific name is fire roasted fish, is first dried with a fine fire, and then smoked with chaff, peanut shell, orange peel, and fruit sawdust. It can be left for a long time and fried with dried chilies. It can be served with soft tofu to make soup. It is delicious. When my grandfather was young, a fish could chew for a day...Although some essential steps were omitted, well, the conditions are simple, but the taste is still OK. ."

The inside of the reef used to support the clam shell cauldron made creaking water from time to time, and blobs of foam were spit out from the sharp corners of the reef, accompanied by the delicate fragrance of meat.

"what?"

Lin Chou used a convenient shovel to pull a few times.

The surface of these horns with fragrant steam foam is bluish-white, and most of the sharp corners have a few bluish-white bone flakes, which are shaped like the soles of crocodile or some scaly reptiles, the size of palms. Going up a bit hideous.

They are covered with a lime shell and covered with a thin layer of coral and seaweed, so they did not notice these strange sharp corners when they moved to the reef.

Lin Chou smashed the one in his hand, smashed his mouth, and swallowed the contents.

"Well, it tastes good."

The look in Lin Chou's eyes changed.

With this product, how dare you even dislike this Lord?

He doesn't even let go of the rocks!