Doomsday Pavilion

Sikong caught the saucepan without getting annoyed, and squeezed his eyes to Lin Chou.

"Sorry, those two...the new bosses are sitting outside? How many numbers are in the queue?"

"..."

Lin Mei said,

"That's Shan Ye's little fan girl, it has nothing to do with me."

Sikong struggled with a face,

"Is it small? It's not too small, I think this is also F-labeled at least, tusk."

"Sure enough, the good cabbage has been let the pigs go."

Lin Chou raised his eyes, "The surname Si, is your spring here?"

"Fuck, my surname is Sikong! You are mentally retarded!"

Lin Chou was a little curious. Our Young Master Sikong had never talked about women before.

His focus has always been very strange, such as tofu brains, scallion pancakes, and rat meat jerky in Xiacheng District.

Well, if Young Master Sikong must be related to the "woman", then he likes to listen to Bai Suren playing the piano and singing the ancient music Peony Pavilion, and he can barely be included in this list.

"Ahem."

Sikong coughed twice and walked away awkwardly.

"My son is in Yaxing today, so I can barely try your new dishes."

Spread the torn musk meat evenly in the steamer, and sprinkle some three-color snake wine and rice wine on steam.

Lin Chou took out a piece of material that had already been prepared:

Scallops, or scallops, are one of the "eight treasures of the sea", a treasure of the royal family in ancient times.

Lin Chou chose the best scallops that can be found in the base city. The price is one or two of 900 circulation points. Among ordinary ingredients, this price is quite amazing.

You know, one catty of rice with better quality is only two circulation points per catty. The cubs of the toothy wolf caught by hunters like Bai Qiongshou can only be sold to hundreds of circulation points.

Each of these scallops is comparable to the size of a baby's palm. The color is light yellow and the belly is full and dry, and the hand feels dry and delicate. Almost a single such scallop has more than one or two.

Arrange the scallops neatly on the steamer, open the fire and steam with the lid and lid.

Dried land fish, land fish is actually flounder. The meat is tender and light dried fish is made with a unique technique. It is widely used in Cantonese cuisine before the cataclysm. You can see the land fish in soup, filling and seasoning. , It is no exaggeration to say that this is blindly soul food.

When the earth fish is used in stewing soup, the soup is clear and sweet, and it has a unique style. It is not like other fish to make thick milk soup, so it is very popular with some chefs.

Dried earth fish needs to be roasted with an open flame. The roasting time depends on its moistness. Roast the skin until it is slightly charred, and the inside is dry with a slight "beep" sound. After removing the burnt ash, wash it with rice water Clean, steamed on a tray.

Ham, this is the last half of Lin Chou's inventory. The only thing left is the ham that came from the bottom of the sea. Cut off the big piece of the palm, one word, steam!

In addition, there is also a bowl of lightly dried shrimps to be steamed as well.

The five steamers boiled with steam, and the heat and different aromas began to interweave in the kitchen.

At the same time, Lin Chou picked out some dried red onions and big wild onions and chopped green onion rings. After cutting a large pot, he chopped half a catty of minced garlic before the end.

This is because Lin Chou is an evolutionary person, otherwise, with the spiciness of wild onions and red onions, it is guaranteed that anyone who cuts onions can cry to the point of breaking.

After making the preparations, all you need is to wait for the contents in the steamer to steam.

At this time, come to a cook casually, and it is not difficult to see from the materials he prepared what Lin Chou is going to do.

That's right, what Lin Chou has to do is "XO" sauce, the nobleman in Chinese sauce.

The name XO sauce is derived from the famous wine Cognac.

Brandy is a distilled wine whose production grade is related to the ageing time stored in wooden barrels. The longer the aging time in wooden barrels, the higher the quality. XO refers to "ExtraOld", which must be stored at least in wooden barrels. Barrel for ten years.

Since XO grade cognac is produced in small quantities, it is extremely expensive.

The homemade XO sauce, which originated from Cantonese cuisine, uses XO to express its value and flavor due to its sophisticated selection of materials.

XO sauce does not even have an established standard, and there are local customs and charms.

The recipe is never easily available, but the main ingredients must be scallops, ham, dried ground fish, shrimp and chili.

The biggest secret is that there are no secrets. You know the production method and craftsmanship, but not anyone can make a good flavor.

In the production of XO sauce, the most important thing is always the material. The quality of the ingredients is the key to the taste of XO sauce.

"Huh~"

Lin Chou opened the steamer and all the ingredients were steamed.

After taking it out, tear the shredded musk meat, scallops, ham, and dried earth fish into thin shreds while they are hot, ensuring that the lengths are similar. There is no advanced skill, only patience is required.

After tearing it up, heat up the pan with wide oil, fry the scallop shreds first, keep the oil temperature, and always tumble the oil in the pan, fry until golden and crispy, remove it, then smash the shrimps, fry again in the oil pan, and finally fry the ground Dried fish.

In another pot of oil, put the ham, musk shredded pork, and shallot rings in the pot in order, and fry them until fragrant.

Stir the whole dried devil pepper with clear oil into red oil, turn off the heat, turn the fresh devil pepper a few times while the oil is still warm, and set it aside.

Take a new pot, put a large bowl of clear oil on the heat, sauté the minced garlic, and add a whole head of unpeeled garlic, thyme, ginger bud, a few citronella filaments and cumin and stir fry to taste. Shredded pork, shredded ham, shredded scallops, dried ground fish shreds, shrimp and green onion rings are put in the pot at the same time.

Change to low heat and stir fry. At the same time, add the freshly fried red oil and clear oil slowly and continuously until all the ingredients are submerged. Cover the pan and simmer for three minutes.

Taking advantage of this time, Lin Chou picked a few chicken sprouts and crushed the bones of a few hazel grouse into bone meal, mixed with salt, a little soy sauce, rice wine, and three-color snake wine to make a thick juice, opened the pot and added it.

Flip the various materials in the pot gently to avoid slight deviations in the taste.

After boiling it for half an hour, you are done.

The freshly baked XO sauce is amber-like in color, and at the same time it is red and bright, which perfectly presents the look and feel of aged cognac.

Sikong smelled it and glanced at it, a little unhappy.

"Fuck, the incense is very fragrant. After waiting for a long time, you got a pot of oil out. You want my son to drink the oil? I'm tired of thinking about it."

Lin Chou was very disdainful, this thing was not for eating.

This big pot of XO sauce alone was enough for Lin Chou to use for a whole year, and there was still so much meat from the musk deer.

Lin Chou wondered if he was going to the beach another day to get out the shrimp paste and crab sauce.

Although there are few opportunities to use, it is absolutely necessary. This is a matter of principle.

"Hungry, hungry, hungry..."

Sikong wailed feebly,

"Are you treating your God like this, ah... God is about to die, don't you care about it, kid?"