Doomsday Pavilion

Life is full of surprises, unexpectedly.

The neatness of catching the sweet-scented osmanthus cicadas by rolling is expected to produce results soon, so Lin Chou's pot of brine must be made quickly.

Although the osmanthus cicada is small, the brine used to bite it is more complicated.

The basic seasonings of pepper, star anise, ginger and garlic are absolutely indispensable.

(PS, let me talk about it here. When I often see a variety of recipes and various programs that introduce the spices used in the dishes, they will say: star anise, big, cumin, etc.

In fact, the star anise we use most often-commonly known as star anise, is very embarrassing.)

Then there are cumin, pepper, grass cardamom, nutmeg, cinnamon, angelica, tangerine peel, bay leaf, grass fruit, hawthorn, sand ginger, clove.

Among them, angelica and cloves use the least amount, just a little bit.

One is because of the strong medicinal properties of Angelica, and the other is because the clove smell is too strong.

There are not many spices, there are only 16 kinds, at least 12 kinds less than ordinary lo-mei, but these flavors are enough.

From the point of view of some chefs who pursued the ultimate taste before the cataclysm, 28 flavors were just the beginning, and the spices often used would far exceed this number. Their goal was refinement, essence, and ultimateness.

But there is another type of people who even use the types of spices as gimmicks in dishes. The more they are, the more they look out of the crowd, but in fact this has deviated from the real "seasoning".

Although the taste never stops, how about using hundreds or thousands of spices to make a dish? The human tongue is not a taste computer.

Normal people's evaluation of the dishes is nothing more than "very delicious", "delicious", "average", "unpalatable", well, there may be a "greatly unpalatable";

The taste of the taste is just "sweet, bitter, spicy and salty".

The harmony of five flavors can actually become grandstanding, I have to say that this is really the bunker to grandma's house.

Of course, the reason why Lin Chou thinks this way can also be understood as the lack of spices after the cataclysm. He didn't find so many spices at all, and he couldn't eat grapes.

After boiling water in a pot, add the peppercorns to cook the color, then wrap the other spices into gauze bags and put them in the pot, chop a few old roots of lemongrass and put them in the same cooking.

The older the root of lemongrass, the better, the harder it is, the more flavorful the brine will be.

The brine should be boiled for an hour. After cooling, add a tablespoon of salty soy sauce.

Salty soy sauce is thicker in taste and color than ordinary soy sauce, and is more suitable for old brine. But because of the characteristics of salty soy sauce, Lin Chou also crushes half a rock sugar into brine to reconcile the saltiness and sweetness.

At this time, the billowing lord ran back, with a large pile of sweet-scented osmanthus cicadas floating in front of him, densely packed, and the clacking and neighing sounds of paws and limbs were connected.

There is nothing to say next. The best way to deal with Osmanthus fragrans is to put it in ice water and freeze to death.

Well, this is a very humane way of massacre. The thin legs of the sweet-scented osmanthus cicada shivered together, looking extremely helpless-in fact, they have long since lost consciousness.

This method is also suitable for all kinds of seafood, shrimps and crabs, and insect ingredients. It is a respect for the maximum meat quality and taste.

freeze to death...

In other words, the frozen half-dead osmanthus cicadas are soaked for one hour with a wine mixture of rice wine and Qingquanshan two to one ratio.

Different from general insect ingredients, the osmanthus cicada can support the marinating in a cast iron pot, because the osmanthus cicada itself has a thick flavor and is not pretentious enough to be picky about the utensils.

In fact, the osmanthus osmanthus cicada marinated in a cast iron pot will have an extra "salt iron" flavor, and Lin Chou is more accustomed to calling this flavor "homemade".

A large pot of osmanthus cicadas seemed to be dozens or hundreds of catties. If this pot of things were placed before the catastrophe, Lin Chou could still make a fortune.

At that time, the price of Osmanthus fragrans cicadas of average quality was only counted, from fifteen to tens of yuan without a ceiling.

It is said that a small piece of the best osmanthus cicada costs a few hundred yuan, and there are still gluttons who can't find it.

And all of these in Lin Chou's pot are half a slap in length, long and narrow in shape and full of shells. They can be called perfect osmanthus cicadas.

Lin Chou stared at the pot for a full minute before he had to admire it.

In this pot of sweet-scented osmanthus cicadas, none of them are fat female cicadas, all are slim male cicadas.

Osmanthus osmanthus cicadas are delicious with male cicadas, while female cicadas look fat and tender, but they are tasteless.

The billowing nose is very spiritual!

It doesn't take too long to cook for 45 minutes, but the cooking of the osmanthus cicada is still not finished.

To a certain extent, "halogen", "drunk" and "bad" have the same goal.

The focus of stewed is not on the word "boiled", but on "broiled".

Red bittern, yellow bittern, white bittern are bittern, hot bittern and cold bittern are also bittern.

Osmanthus cicadas also need to undergo one of the most important and simplest steps, which is to let them cool naturally and soak them in brine for a whole day and night before enjoying them.

The source of the taste is penetration. Simple cooking cannot bring the perfect taste to the osmanthus cicada. It also needs time to receive a more thorough baptism in the marinade.

Lin Chou's method is very simple. Put this cauldron of Osmanthus fragrans cicadas into the hot air box, choose only the time and not the heat, and take it out one minute later.

Bring to a boil, take out a dish, and serve.

Everyone on the table watched Lin Chou's busy schedule in the back kitchen, and they had already winked and laughed without saying a word.

However, the plate that had just been put down before they could see what was inside, it flew by itself and floated out the door.

The big billowing face was stuck in the doorway, his teeth bared, and a threatening expression was shown before he turned away triumphantly.

"..."

Shan Ye didn't have the courage to snatch the sweet-scented osmanthus cicada from a certain rolling palm.

"Ahem, Brother Lin, have another plate."

Lin Chou was obviously in a good mood, and brought out another plate, even with a small plate of salt and pepper.

"What is this thing...?"

The well-informed Lord Shan is nowhere to be seen this time, I don't know him!

Lin Mei said,

"Osmanthus cicada, don't look bad, it tastes good."

A cook who can say that he cooks a good dish already means that he is full of confidence in this dish.

Shan Ye absolutely believes in Lin Chou's dishes and character, grabbing one and opening his mouth to chew.

Lin Chou waved his hand, picked up one and motioned,

"Pinch the tip of the abdomen and pull it out like this... This black thing is all its internal organs, pinch the head and tail and tear off the wings... Well, the wings are actually edible, too. Soft meat tastes the best..."

"Oh oh."

Everyone nodded repeatedly, indicating that they were taught.

Even Wen Zhongjiu put down the wine jar, picked up an osmanthus cicada and tried to learn everything, put it in the mouth to taste.

"!!!"

Wen Zhongjiu's face was covered with the word exclamation, and he even chewed up the worm shell before swallowing it and said with bright eyes.

"With this osmanthus cicada, one leg can be used for a jar of wine, more than enough!"