Doomsday Pavilion

There are still some mushrooms that Lin Chou brought back from the last demolition of the mountain, because only the small yellow mushrooms were used, and those small gray mushrooms were kept by Lin Chou.

Non-poisonous mushrooms are too rare, even Lin Chou, who owns Maitake mushrooms and chicken fir mushrooms out of thin air, should cherish and use them.

When it's used up, there will be no more. You can only find one inch of land on Zu Mountain, and you may not be able to find it.

Little Huang Mushroom and Little Grey Mushroom are neither seasonings nor magic plants. The Fuck System simply rejected Lin Chou's planting request, leaving no feelings about them.

When Lin Chou was angry, he could only respond with a wry smile. Sometimes, he would rather hope that the fucking system could be more humane and more room for change.

The small ash mushrooms are not kept fresh in a constant temperature cabinet, but are left to dry in the shade at will. Only through complex transformations under the action of sunlight and air can it become fragrant and attractive.

Grey ash mushroom is a kind of mouth mill, but its shape is very similar to dried shiitake mushrooms. The difference from shitake is that its color is very light and its light gray is similar to white.

The surface of these small gray mushrooms has been dried and cracked into beautiful moire, revealing the white flesh inside, and it is easy to smell the unique fragrance.

The small gray mushrooms at this time are not good looking, half dry and half wet, but they are the most delicious and most suitable for cooking.

After more than ten days of drying in the shade, the excess water in the meat is dissipated. Sunlight and air promote the conversion of a large amount of guanylic acid in it. The most important thing is that it is not completely dried, and the taste is better than that of dried mushrooms. Naturally rich in softness and toughness.

If the small gray mushroom continues to be dried in this way, the surface will be coated with a layer of white dust, which is the crystallization of guanylic acid and mushroom essence.

In the abundance of small gray mushrooms, people in Changbai area often use this layer of powder to pickle perilla paste or soybean paste, which is very delicious.

The small gray mushrooms simply need to be brewed three times in boiling water and set aside.

Lin Chou still needs a kind of raw material for his dishes, and there is a ready-made one on this mountain, which lasts all year round, that is bamboo shoots.

The unbreakable bamboo shoots are yellowish on the surface and white on the inside. They are called gold-covered jade. At this time, the bamboo shoots are dense and full of crisp taste.

Because it is not soothed by the light, it is slightly green, but this does not affect the chefs' favor for it.

"A plate of delicious delicacies, two flavors of southern and northern China."

Talking about Saibeikou mill and Jiangnan winter bamboo shoots.

Koumo in early summer in the northern part of Sai, winter bamboo shoots in early winter in the south of the Yangtze River, the impact of the region and the collision of the seasons.

When the two are combined into one and converge together in a fire, the extraordinary of this dish is already destined.

And its name also reflects this-"Bring North and South".

Remove the bamboo shoots from their clothes and their heads, and slice them quickly.

Pass the salted water at 50 degrees Celsius twice, drain the oil and stir-fry on high heat. Set aside, grind the slices in the mouth, and stir-fry half-cooked.

In a separate pot, heat the oil, add star anise and old ginger, fry it fragrant, remove and discard it, grind it and stir fry with bamboo shoots.

A few slices of scallion white and a little cooking wine are cooked for aroma, and then poured into the original soup soaked in the mouth.

After simmering until the water is boiled, hook on the thin porridge to create a delicious taste.

The other dish is relatively simple, using wild vegetables that grow all over the world.

Even after the hot cataclysm, this wild vegetable would have to grow for nearly ten months before being edible, which is even more exaggerated than its mutant predecessor.

Before the catastrophe, because of its long growing time and late on the market, this dish was called Chi Caixin, especially Zengcheng Caixin is the most valuable.

It can be harvested every winter solstice, and it is only available for consumption in November and December.

The season is not a calendar to be flipped over. Chi Choi Sum is the most fresh and tender only in the winter solstice few days. If you miss it, you have to wait another year.

Chicai can grow to more than two meters high and is very stout. It is vividly called the "cai tree".

Although it is tall and tall, the heart of the cabbage is very fresh and tender. It tastes crisp and refreshing whether it is cooking porridge or cooking soup.

What is even more rare is that in the end of the world, as a zero-level magic plant, its source content is more abundant than other similar-level wild vegetables, and it is deeply loved by people in Xiacheng.

Once the month arrives, every household will cut some cabbage hearts and preserve them for a year's consumption.

Lin Chou's back mountain grew a bit, because there was no one to take care of it, big and small, and small yellow flowers had bloomed on the top, which meant that the cabbage was ripe and ready to eat.

The taste of Chi Choi Sum is actually very similar to Chinese kale, but it is sweeter.

Lin Chou was very extravagant and only took the tenderest section of the vegetable heart with flowers on the top, washed and drained.

A little bit of hot oil, a few shreds of chicken mushrooms in a hot pot, and minced garlic until fragrant.

At the moment when Choi Sum was in the pot, the pot ignited the fire.

When the open flame met the hot oil, a flying flame suddenly rose in the pot.

Sprinkle a pinch of green salt and spoon it with your hand.

Theoretically, three seconds, three times to flip the spoon, is the perfect time.

The flames flying on the stove and the charming emerald green cabbage meet in mid-air, producing some indescribable magical changes.

This seemingly simple action has the soul of a dish, and chefs prefer to call it "inspiration."

When you have a customer who has evolved over two million years to stand at the top of the food chain and still chooses to be a vegetarian, what you usually consider is the basic skills of a cook.

At the very least, Lin Chou was confident about these two dishes.

Put the two dishes on the table and turned back to the back kitchen.

Miss Jiang was busy dealing with that plate of meat without raising her head, and her appearance was not very elegant.

The main reason is that the meat looks crystal clear. It is fat and not greasy when eaten in the mouth, and the teeth are refreshing. It also comes with the resounding title of pig trotters to replenish collagen. How can the lady miss it?

Swallows have the longest time to eat in the small restaurant and have a keen intuition.

Today, I saw two dishes that I had never seen before. Whether you know them or not, it is always right to stretch out your chopsticks first.

Uh, maybe it's also possible that after spending a long time with Shan Ye, you have to get such a root cause.

Don't start quickly, it will be gone in minutes!

If the food is better, the old man Shan Ye will not even bring you soup.

The emerald green heart of the vegetables is full of crystal clear and bright, and they are arranged neatly there, as if they were just picked from the branches and put on a plate with dew.

The swallow picked up a vegetable heart and put it in his mouth,

"Hey."

The sound of the vegetable fiber breaking in the cabbage was so crisp that even the swallows were startled.

A drop of juice dripped from the heart of the cabbage, and as he chewed, it quietly occupied the entire mouth.

The first food is just a touch of sweetness that seems to be there and not

After a while, suddenly there was a feeling of holding the entire field in his mouth.

Yanzi couldn't help but fall into the memory. At that time, she was still very young and not an evolutionary person. She could only eat one meal a day when her family was poor.

There were also hungry refugees everywhere in the alleys. Many people could not bear the torture of this kind of hunger. After leaving the gate of Mingguang, no one saw them again.

When her entire world was occupied by hunger, she suddenly found a small green rose branch with leaf buds that was missed by the starving people in the alley.

She excitedly grabbed the branches and ran to the corner, carefully peeled off the skins, and gnawed the tender white branches...

At that time, the whole world did not exist to her, and some were just a small rose branch.

following,

It's the hunger that is even more scratching, and the greed that can't be contained.

Yes, that's the feeling!

Swallow's eyes became wet, and he said vaguely.

"Hmm~hmm! Hurry up, this dish is delicious!"

A vegetable heart has not been eaten yet, and another one is filled in the mouth.

Don't look at just a vegetable heart, you have to know that when the late vegetable is mature, every piece is more than two meters high. If a vegetable heart is counted as a flower sprout, at least a normal man's slap is required.

Therefore, when the swallow picked up the third cabbage heart, he suddenly found that he couldn't fit it in his mouth, but he couldn't bear to swallow it.

How to do?

Waiting online, very anxious!