Doomsday Pavilion

This little bastard knew that he was not a good idea!

Wait, that's not right!

Lin Chou took a closer look, and his eyes almost fell out. How could the designated customer for this task be Leng Han??

Lin Chou looked at Leng Han, who had been turning his back to the scenery outside the window, and then...

There is no scenery, only the silver cedar trees full of windows and the waxy flavor that wind chimes hang on them.

"..."

She has been watching those hams?

As if feeling someone watching her, Leng Han tilted his head slightly, walked back to Zhao Ziyu's table and sat down.

Lin Chou wondered, it seemed that Leng Han had always had a preference for ham and cured flavor. Did he even say that he was trapped in an underground ruin and survived by eating ham?

Lin Chou endured the heartache and smiled firmly.

"The ham outside is not yet ripe...I still have a good ham here, but I need to prepare something."

"Isn't it?" Zhao Ziyu muttered, "that thing can grow up like a fruit?"

And impatiently said, "What are you going to prepare, I will go!"

"Bamboo shoots, winter bamboo shoots are best."

Bamboo shoots have been regarded as "treasures in dishes" since ancient times.

It is a very traditional and excellent food. As a delicious food that has been recorded in the "Book of Songs", it has a long history of eating for more than three thousand years.

The winter bamboo shoots and spring bamboo shoots are actually a family, but the picking time is different.

Winter bamboo shoots are the embryonic form of spring bamboo shoots, and spring bamboo shoots are the development of winter bamboo shoots. They are all developed from the shoots on the bamboo whip. There is no essential difference.

Generally speaking, bamboo shoots are called winter bamboo shoots before they are unearthed, and they are spring bamboo shoots after unearthed. Winter bamboo shoots are more dense in meat quality, and spring bamboo shoots are mostly fresh and crispy.

Zhao Ziyu was immediately stunned.

"Bamboo, what is a bamboo shoot?"

Leng Han also looked at him.

Lin Chou scratched his head, wondering, "It's bamboo shoots!"

The two still looked blank.

At this time, Wu Ke got a chance and said dryly, "Brother Chou, I know bamboo shoots. I will dig them. I have seen them on the back mountain."

Lin Sorrow said, "You can dig?"

Xiao Wu patted his chest and promised, "Before the Blood Corpse Project, I, Wu Ke, studied various plants. How can I not know bamboo shoots? I have grown and eaten myself."

Xiao Wu said that he was about to go out, Zhao Ziyu said with joy, the child's disposition,

"I will go with you!"

Leng Han frowned, "I will go too."

Zhao Ziyu suddenly looked like a frosted eggplant, "Then, I'm not going."

Leng Han stared, "Do you still want to run?"

Zhao Ziyu was almost crying, "...well, go and go! Go can't be done!"

After the three of them took the bamboo basket and shovel and went out, Lin Chou took out the weather-beaten old ham from the depths of the thermostat.

Although it has gone through many years, but under the unique climatic conditions after the catastrophe, not only did the ham not deteriorate in the slightest, but the taste of the years has been deposited, and it can be said to be flourishing.

Its appearance looks very unremarkable, or rather ugly.

Except for a missing piece, the surface was covered with gray fleece and white spots, dried into a ball.

Holding it slightly lightly, it seems to be an old branch that has been withered for many years, and it has been completely loosened.

In fact, the velvet on the surface of the ham is exactly the amino acid crystals and beneficial molds produced by its fermentation. The light weight is because the inside of the ham is almost completely dehydrated. Although it is light, it is still very strong.

Now that he had decided to make ham, Lin Chou would not be merciful when he started.

On the fire, use tongs to pick up the ham and roast it carefully. After it is scorched every corner, soak it in rice-washing water for a while, scrape off the black ash on the surface with a knife, and lose the yellow fat.

This part of the yellow naked fat must also be removed. Without the protection of the skin, it will have some strange smell.

After washing again, the whole ham has a new look, golden color, like a pipa.

The ancient heritage before the cataclysm has an extraordinary emphasis on the eating of ham. A small ham is generally divided into five parts: upper part, middle part, fire pupil (fire heel), fire claw, and dripping oil. Suitable for making different dishes.

To be more refreshing, just cut it into five equal parts with a big knife, and if you are particular about it, you will break it down.

Lin Chou's method is more commonly used. The ham is cut off directly from the end and the end, with fire claws on the toes and dripping oil on the other end.

Due to the way the ham is suspended, the dripping oil has the heaviest salt content, so it is suitable for stewing soup.

And near the toe, the smaller part that contains the tibia and fibula is the fire pupil. After directly cutting it off, the most rounded, full and most gratifying "pillar" is the combination of the upper and the middle.

Some people are accustomed to dividing this part into two, but the top of the best quality is only from the side with a larger bulge to a small piece of bone. The top is the essence of ham, with the lightest salt and the most delicate meat.

The last horizontal "Jie" part can be called Chinese.

After the ham is divided, Lin Chou chooses a piece of black mountain wild boar's rump from the constant temperature cabinet, cuts it into six-inch cubes, cooks it in a pot, and removes it.

Cut the slightly smaller drops of oil, the fire pupil and the whole fire claws into a large casserole and blanch the water, and then put them into the casserole together with the fresh meat, fill the water to the full, and turn the heat to a low heat.

Taking advantage of the time before the three bamboo shoot diggers came back, Lin Chou braised another pot of rice.

After the three of them came back, Lin Chou looked at the bamboo shoots they dug up. They were full of plump and stout bamboo shoots with green tips.

Technically speaking, the bamboo shoots in the wind can be called spring bamboo shoots.

The tenderest ones were selected, and the bamboo shoots were only left with the tenderest core. After all the two halves were blanched, they were placed in a constant temperature cabinet to keep them absolutely fresh.

"Brother Chou, what kind of food is this?"

Lin Chou replied casually, "The pickled fresh dishes originated from Anhui cuisine before the cataclysm."

"Oh..."

Wu Ke and Zhao Ziyu stretched their necks and looked at them for a while, but couldn't see anything, so they had to go back and sit down.

Lin Chou didn't have time to explain to them how this dish made the richest man in the country and an old green pine in the officialdom, because he had to use this time to prepare another dish, steaming the fire.

Take the "one" part that protrudes from the middle of the ham, put the skin down in a large bowl, add rice wine, green onion, sliced ​​ginger and the regular pork bone stock, put it in a drawer, set the pot to steam with bright fire and boiling water.

After steaming for three hours, remove it, turn it upside down and buckle it into a large soup bowl, and cut it into even squares with a cold iron knife.

Put another pot on the high heat, put a spoonful of broth and bring to a boil, add green salt and a few strands of torn chicken fungus in boiling water, drizzle with a little cooked colorful hazel chicken chanterelle, thicken the thick juice , Steamed ham with sauce.

In the soup pot, the oil is constantly skimmed, and the pickled fresh bamboo shoots are put in half an hour in advance. At this time, they can also be out of the pot.