Doomsday Pavilion

The fish maw is a tribute to the Tang Dynasty royal family, and the fish maw must have some pleasing practices besides stewing.

Flower maw is especially nourishing for pregnant women and babies. It not only makes the skin white and firm, but it is also believed that flower maw can nourish blood and brains.

So the royal chefs came up with the method of steaming with various rare poultry eggs and fish maw, but the method at the time was more complicated. The royal chefs would take wild duck eggs with secret venison or lamb fillings. Fill it with raw egg yolk and then pour the fish maw. After steaming, four rings are cut out.

But this is not the ultimate method. It is said that a skilled chef will even mix the egg liquid and duck liver paste and apply it to the inner wall of the fish swim bladder and fill it with hot oil to make it stick together to form five rings.

Such awesome operations are worthy of praise, such as the song of the five rings.

Of course, only the princes and princesses who have just started to eat can enjoy such unique and complex methods of fish gelatin.

Lin Chou believed the ancients, that the fishy smell of wild duck eggs is no less than that of penguin eggs, plus the fishy smell of isinglass, dare you give this kind of food to the emperor?

——The whole family is full of heads and not enough to cut.

In fact, according to some records or word of mouth, the fishy of poultry eggs and the fishy of fish gelatin seems to be able to produce some very wonderful reactions, coupled with various methods of removing fishy, ​​it can be completely free of peculiar smell and extremely mellow .

but...

It seems that it's not like that at all!

Is it true that if you don't charge up money, you really won't become stronger...No, won't it become delicious?

So, what if this handsome man charged the penguin with 80,000??

Sikong was still licking his lips, with doubts on his face.

"Really, it seems...it's not so fishy, ​​it's wrong, it still smells a little bit fishy, ​​but it's not annoying, but it feels very comfortable and warm, strange."

Wu Kedao,

"You think so too? I thought my sense of taste was out of order. This feeling is very strange. It's a bit like I just finished eating lamb, and I forgot the fishy mutton. The more I eat, the more fragrant I eat, but when you go out, As soon as the wind outside blows, and the lips become soggy, the fishy smell comes again."

Sikong nodded repeatedly,

"Yes, that kind of feeling, very strange."

Lin Chou tasted a slice of it himself after listening to the babbled descriptions.

"how about it?"

Lin Sorrows aftertaste.

"It's still a bit flavourful. This dish was unsuccessful. We need to find a way to improve it. Forget it, thank you everyone."

Sikong Road,

"It's already very powerful. How did your mind grow, and you can think of such a way?"

Lin Chou had no choice but to explain the origins of the fish gelatine and the boudoir baby.

Merge,

"It shouldn't be like this in principle. The flavours of wild bird eggs and fish gelatin can neutralize each other and produce a certain scent. There are records in almost all the texts. Is it because the alienated penguin eggs taste so strong that it can't even be removed?"

Xiao Wu Dao,

"It's not right, Brother Chou, this method is different from the Wuhuan method you said. It's obviously that you cut corners, and of course the taste will be poor!"

Lin Chou frowned, but he didn't omit the basic conditions and steps to remove the fishy smell at all, so he shouldn't.

Sikong patted the table,

"I see, this is not a question of Lin Chou's approach, nor is it a question of food, but... a question of people!"

"Who's the problem?"

Sikong Road,

"During the Tang Dynasty, people's recipes were very different from those of modern people."

"For chestnuts, on top of the famous grilled tail banquet in the Tang Dynasty, there are several dishes in the recipe that are very representative, the soft beef intestines cooked in mutton oil."

"Bright shrimp broiled, that is, grilled live shrimp."

"Bailongyao made by repeatedly beating lamb loin."

"Lambskin filigree is a better dish. It is simply sliced ​​into half-cooked fried lamb shreds."

"Snow Baby: Cure frog pod paste."

"Xianren Su: Chicken stew with milk sauce."

"Xiao Tian Su: Deer and chicken are fried together."

"Citou Spring: Roasted quail."

"Guomenxiang: All kinds of meat match and deep-fried."

"Shui Lian Calf: Slowly stew the calf."

"What do you see from these dishes?"

"..."

Qin Wuyong grinned, his screen was full of 666 bullets.

As the vice president of a certain ancient literature research association, Shen Daru's eyes were quite suspicious of the meaning of life.

Wu Kedao,

"Um, Sagong, we have never heard of what you said, you are easy to understand on the whole."

Sikong patted the table again,

"It's fishy! Look at these dishes, mutton, mutton, frog, venison, quail, beef, how can there be a dish that is not fishy?"

"..."

Everyone scratched their heads,

"It seems like that."

Sikong Road,

"Yeah, you see people at that time ate this every day. The main meat is mutton, wild boar, and wild deer, plus the lack of seasoning. Over time, the taste will have adapted to the smelly smell. If they were allowed to eat Lin Chou again. Dishes, guess what will happen!"

In this case, then...

What kind of adjectives such as delicious, sweet, mellow and fragrant can be used?

Lin Chou really admired Sikong’s ability to associate, but he didn’t think so.

"I think the problem is probably the filling in the yolk."

"What do you mean?"

Lin Chou scratched his head embarrassedly.

"I've heard a little about this dish, but I just caught up. It's not that I didn't think it was too much trouble to do it, but I don't have a clue about what to fill in the stuffing, so... Such a defective product."

"This..."

Lin Chou smiled,

"Forget it, since you can't make that taste, let's experiment slowly, and I will think about what filling should be used to accompany this dish, ha ha."

Everyone felt it was a pity that the aroma of this dish was very special, leaving aside the smell of it, it was definitely quite a palatable dish.

Wu Ke pointed to the wind chimes on the roof,

"Brother Chou, are you going to hang this dish?"

Lin Chou shook his head.

Wu Ke had a pity on his face. Lin Chou didn't put the name of the dish on it, which meant that unless there were special circumstances, he might not be able to order this dish.

"Then how about we change a duck egg?"

Lin Chou smiled bitterly, his original intention was to use penguin eggs as vegetables, wouldn't it mean that the cart before the horse was replaced by wild duck eggs?

"Forget it, let me think about the stuffing and talk about it another day."

"Oh..."

Wu Ke said again,

"Brother Chou, yesterday I saw you tinker with the fish sauce jar, is it ready to eat? How can I change it?"

Wu Ke has become familiar here, and Lin Chou has touched the door to clear the storage of bacon, pots and pots.

"Well, the fish sauce is sour. It can generally be used to make some fish and shrimp dishes. Some vegetables, such as...Zheergen, are said to be quite detached."

Fold, fold the ear root?

Or you can detach me too.