Doomsday Pavilion

Lin Chou carried a chicken in his left hand and carried a grass pocket in his right hand. He was still carrying a black pot behind him, and his face was dazed.

"What's going on here...."

Leng Han stroked the wet hair and whispered,

"It's nothing."

"Ooooooooo."

Carrying two animals, the bear paw pointed at Leng Han, and he couldn't help accusing a certain tyrannosaurus of evil deeds.

Lin Chou scratched his head, his eyes lit up.

"Oh ho! Two rabbits so big? Awesome!"

Billowing,

"..."

Regarding Lin Chou's vision and hearing problems, I won't go into details here.

After all, how can you accuse a cook of the right to choose ingredients?

Let's study the rabbit thing.

Most people believe that rabbit meat is bland and tasteless, and its meat is also known as the "vegetarian of the meat". Compared with other commonly used meats, rabbit meat does lack part of the animal-like rich and fat aroma.

However, I don’t know that this kind of meat is easier to absorb the flavors of seasonings and side dishes. It is versatile and versatile. Even if rabbit meat and chicken are stewed together, the fragrance of chicken will be greater than that of rabbit meat.

With a big appetite who eats mixed meals, Lin Chou must choose simple and easy barbecue to make this rabbit.

The second is that he suddenly discovered that his big iron pot was white back for several days, because he didn't use it at all.

Rabbit meat is too easy to absorb other flavors, so it cannot be directly grilled on the fire with the skin rack as in the case of shale sheep, because the taste of burnt fur will directly invade the meat. The rabbit meat that is roasted is better than roasted bird hair. It’s also delicious.

When peeling it, Lin Chou couldn't bear the crispy texture of the rabbit skin after roasting, and the extra layer of rabbit skin also ensures that the rabbit meat, which is easy to lose moisture, is more tender and juicy.

"Leng Han, use your fine gold, turn it into a big pot, fill it with water, and set it on the fire... a pot bigger than a rabbit!"

Leng Han looked at the two rabbits, then turned around and looked at the puddle, with a hint of blush on his face.

When Lin Chou was preparing the seasoning, he found that Leng Han hadn't moved yet, and wondered,

"Why, can't it become that big?"

"It can be..."

Lin Chou waved his hand, "Hurry up, I'm waiting for several mouths, I'm starving to death!"

"..."

Leng Han's face turned even more red, and as soon as he gritted his teeth, the fine gold ribbons entangled with each other, forming a fairly standard cauldron with a diameter of ten meters.

The cauldron sank into the pool, filled a whole pot of water and floated ashore.

There were a lot of dry and rotten pine and cypresses around, and I dragged two trees back to light the fire. The oil-rich branches burned rapidly, and there was some rosin fragrance in the flame.

Barbecue barbecue, a grilled word is very important, not only the method of grilling, but also the choice of fuel.

Most of the barbecue flames are in direct contact with the food, which can give the grilled things a smoky atmosphere, which naturally includes the "flame smell".

The fragrant pine and cypress, the more advanced fruit wood material, is undoubtedly the best choice for barbecue.

Leng Han watched with a bit of pain, watching the pure gold cauldron quickly turn black and full of soot under the flames, and then at the clean pool water that began to bubble up in the pot, his complexion changed back and forth, wondering something. what.

After the water boiled, he carried the two rabbits into the pot and rolled for a few minutes, took them out and put them on the ground, and Lin Chou took off the floating hairs on the rabbit skins, and moved them quickly.

Finally, the head and internal organs were removed, and two cypress stakes were strung together and placed on a charcoal fire.

The skill of roasting meat is always the simplest, the essence of which is to roast first and smoke later.

When roasted to five or six minutes of ripeness, sprinkle a little salt on the surface of the rabbit, cover the fire with fresh banana leaves and pine and cypress branches, and smoke it.

Lay it aside for roasting, here Lin Chou rubbed his hands, directly tore off the flying dragon’s skin and feathers in threes or twos, took out the internal organs and washed them, wiped the whole body with green salt, and started to dig a stone pot with big blue stones. Come out, filled with half a pot of water.

Feilong Diaotang, pay attention to a fresh word, can not be stained with oily, can not be stained with metal, can only use stone pot casserole pottery pot.

In other words, the big iron pot that was picked up was inevitably left out.

The small yellow mushrooms only need to be blanched in hot water of about 75 degrees for half a minute, then the water is poured out, the small yellow mushrooms are drained, and they are torn into three milli-wide filaments.

At this time, the water in the stone pot just opened up, and the small yellow mushrooms sprinkled in. Lin Chou carried the flying dragon's leg in one hand, and used a bowl of banana leaves as a spoon in the other, and scooped out hot soup and poured it on the flying dragon.

Lin Chou habitually opened his mouth...er, commentary mode,

"This is a hazel grouse with another name called Feilong. Before the cataclysm, it was an indispensable treasure in the Manchu Qing Dynasty. Its meat is tender and fragrant. The dragon meat in the sky and the donkey meat in the sky, this dragon, It's the flying dragon, and the reason why it is called the flying dragon is not only because it can only be enjoyed by "dragon sons and grandchildren", but also because the skin on its feet and claws are like scales. You see, right here... ."

"Feilong's meat is amazingly delicate and tender, just like this, it only takes a few times to blanch it in water, and it can be cooked 50 or 6 minutes.

After pouring the water several times, Lin Chou threw the whole dragon into the soup, grabbed a handful of green weeds on the ground, washed it, sprinkled it into the pot, and took the stone pot away from the fire.

"This is the wild onion, also called Oot. It is a seasoning commonly used by the Oroqen people in the Changbai Mountains. Feilonghangtang is indispensable."

Lin Chou filled a bowl of soup with a small bowl of banana leaves.

"Try it."

Leng Han was stunned, "This is all right?"

What is often used for boiling soup is just a word for boiling. Can it be called boiling soup without heat for several hours or even longer?

Leng Han was a little surprised, or suspicious, for the Feilongtang that was only two minutes before and after.

But Lin Chou was very confident,

"Just taste it."

The green leaves are in a bowl, and there are traces of emerald green onions and bright yellow hyphae floating in the almost completely transparent soup, and there is no trace of oily smell.

As the heat penetrates the banana leaves, the small bowl becomes slightly soft, and a few very light and thin mists float from the surface of the soup, and will completely dissipate without passing the edge of the bowl.

"call."

Leng Han lowered his head and sipped.

The warm soup fills the mouth, first the fragrance of wild onions, then the deliciousness of mushrooms, and finally...

Leng Han's eyes widened in astonishment. Although she had never eaten dishes made from hazel chicken, she was absolutely sure that this was what Feilong should have.

As long as the thin snow in the early spring, gurgling like a mountain stream, any adjective is empty and weak in front of its taste.

There are only three characters, fresh, fresh, and fresh!

"This...how is it possible! It's just a few times of pouring hot water!"

Lin Chou smiled and sipped himself a bowl of soup.

A flying dragon, but five small bowls of soup, this is the lower limit and the upper limit.

Pointed to the soup in the bowl,

"With this simple blanching of less than three minutes, Feilong can be one of the eight great mountain treasures. It is a perfect ingredient for every year.