Doomsday Pavilion

Pack the rockworm in a large flat plate, and then cover it with a layer of moist gauze before throwing it into the constant temperature cabinet to keep it fresh.

Shen Feng took a look and slapped a card on the table.

"Book a food stamp!"

Lin Chou rolled his eyes. Even the four dogs outside the door knew that Daxia Shen was too poor to eat steamed buns and cakes. A card was completely displayed, and there were no horns in 29 days out of 30 days a month. Except on the day when the salary is paid.

The things brought back today are ordinary small seafood, except for the sandworms which are barely alienated creatures.

Even if Shen Feng pretended to pay, Lin Chou could not take it, and the relentless slumber system had never allowed Lin Chou to provide ordinary food to customers.

"It's smashing."

Lin Chou poured a pack of sea monsters into the pool and rinsed with running water.

There are many names for hermit crabs, such as sea monsters and shrimp monsters.

Most sea monsters on the coast of Mingguang live in the colorful fragrant snails. They are not big and are naturally red.

This kind of sea monster is an omnivorous animal. In addition to eating some seaweed, seaweed and organic matter, it also likes to eat small fishes and shrimps, as well as the young leaves or rhizomes of rushes and reeds on land. The requirements for the living environment are very high.

Sea monsters need to change several houses in their lives, and they are also true travelers.

Of course, this kind of travel is not for the scenery of Huahuaworld or even for food, but for finding a perfect sea view room.

There is no free lunch in the world. When the sea monsters are working hard to find a bigger and more magnificent house, they will kindly knock on the door and windows of the landlord, and then drag the landlord out to eat cleanly.

They will not move in until the sea has washed away all the evidence.

Unlike those of its kind who live in the deep sea, sea monsters have a later breeding period due to their frequent activities on land.

November happened to be the golden period for their reproduction. Lin Chou had seen many sea monsters holding a ball of crab eggs in their arms, and the sea monsters holding seeds were the fattest time.

The high prices of the things brought back by sea fishing boats are high enough to discourage ordinary people in Xiacheng District. Small seafood such as sea monsters, barnacles, sand crabs, etc. that do not need to go out to sea belong to Xiacheng District. delicious.

The word "small" is destined to be difficult for them to be elegant.

They do not come from famous families, do not have high value, and some do not even have an official name, but this does not affect their deliciousness.

Residents in the alleys are used to separating sea monsters from the body and tail after they are cooked. They are cooked and crushed and then drained out of the shell residue. They are marinated with soy sauce, garlic, soybean paste and perilla to form a sauce. The flavor and protein of the strange sauce are enough to store for a year.

Unlike others, Lin Chou prefers another approach.

Place the sea monster in a large colander, boil a large pot of boiling water and pour it down.

The hot boiling water not only caused the sea monster to die instantly and escape from its shell, but also wash away the dirt that running water could not wash away.

Pick out the sea monster and discard the fragrant snails, soak in ice water for a while before draining-this will ensure that the sea monster crab meat is tightened, so as to avoid loose shreds of meat during processing.

Half of the sea monster has to stick out of the shell and walk around, while the other half of the body is bent inside the shell, so one is big and the other is small.

The other half of the body has been twisted into a snail shell shape. The crab shell is also semi-soft horny instead of a hard shell. It is precisely because of this weird appearance that the hermit crab is called a sea monster.

In addition, part of the body in its perennial habitat and the shell of the snail is not only the shell, but even the meat quality has partially changed its properties.

Take a two-cent crack in the hard shell part, smash the ginger and garlic to squeeze out the juice and soak in water, and then soak the sea monster for a while to remove the fishy and flavor.

Fry two garlic cloves and a handful of fresh chili in hot oil, then add a small handful of green pepper, pour into the sea monster and stir fry together, add soy sauce, white wine, and a little green salt.

When the pot ignited the fire, the liquor quickly burned, and a light blue flame filled the pot.

After the flame goes out, cook the fish sauce sour and half a tablespoon of old vinegar, stir in the thin gorgon, stir fry for a while, sprinkle with green garlic sprouts and scallions, and get out of the pot.

The sea monster is red and purple, and it is suitable for thin ink.

A reddish soup is steaming and the oil is tender and tender, and the sourness and spicyness immediately arouses the appetite.

The sea monster is different from the seafood of the market, and the thick oil red sauce is even more unconventional.

Twisted out a sea monster, gently pulled its "tail", the twisted part hidden in the shell, and sent it into the mouth while it was hot.

"Den↗", a soft sound.

The tail of the sea monster is full of elasticity and contains the essence of the ocean, like a solid aspic,

As soon as the teeth were chewed, the sour and hotness bloomed in the mouth at the same time, arousing the hysterical hunger from the bottom of the heart, and the tight elastic teeth of the sea monster meat can fill this urge completely.

The satisfaction and dissatisfaction between back and forth is really hard to describe with pen and ink.

The "content" of the second half of the sea monster is actually the gonads and digestive glands, the most important of which is the liver, and the taste is not ordinary glycol.

The sea monster is very strange. The seemingly soft tail is strong and elastic, and the flesh inside the hard shell is soft as cotton. It is really difficult to find this kind of food that grows on the same body but has completely different qualities.

Bring a plate of sea monsters to the table,

"Tell everyone to come and taste it."

Shen Feng quickly took one in his mouth, and agreed to go.

Don’t forget to ask,

"Lin Zi, don't you eat together? When they come, they will be gone!"

Lin Sorrow shook his head sadly,

"Why are the cooks all thin? A dish can only be eaten by one bite before being served to others, can you not be thin!"

"Is that so?"

Shen Feng thought about it as he walked out, how did it feel that something was wrong...

Lin Chou smiled and soaked the bag of sea greens in light salt water.

Sea greens grow on rocks, the edges of the leaves are naturally slightly curled, and the color is bright green. When the ocean current is active, they will fall off and drift into the sea without deliberately picking.

Its scientific name is Ulva Ulva, which is very nutritious. Whether it is sautéed in cold salad or in soup, it tastes fresh and sweet.

Because of the natural taste of rock salt and full of glutamic acid, people in Xiacheng often use it as salt and MSG.

In addition, the whole sea green vegetable can be used as medicine.

The cholesterol-lowering effect of fresh seaweed is even stronger than most drugs before the cataclysm, but because people don't know much about it, it is far less famous than seaweed.

Today's dishes are all small seafood, cold in nature, Lin Chou does not want to make another cold dish, but plans to use these sea greens as a staple food.

——Haiqingcai pot stickers, simple and realistic.

The processing of sea greens is very simple, because the leaves are no more than the size of your fingers, so you don't need to chop them. After washing in light salt water, you can tear or cut a few knives.

In the bag there is also the cattail he picked back. There are varieties of cattail in brackish water, but the cattail that grows in seawater wetlands is slightly shorter.

The inner core of the new-born cattail is tender, white and green, with a crisp and sweet taste, which is also a very wild and interesting ingredient.

Peel off at least three layers of skin, pinch the head and remove only the middle palm-length tender core, cut into four pieces with a cross knife.

After being chopped, the cattail core needs to be salted for a quarter of an hour with a pinch of green to achieve the most brittle and tough taste.

People seem to easily misunderstand the cattail core, thinking that it should not be salted to remove water, and fresh can ensure the crispest taste.

In fact, this is a misunderstanding-if the cattail is wrapped in the stuffing of the potsticker like this, it will become firewood due to loss of water during the frying process, and it will no longer be crisp.

Salting can not only remove the slight astringency in the cattail core, but also make the plant cells shrink and release excess water simultaneously.

And this kind of salted dehydration can not be regarded as pure dehydration, it can more guarantee the quality and taste of cattail core.

Mix the cattail core and the sea greens, add a little oil, and use half a spoon of minced garlic.

Find a pot of fresh green prawns from the constant temperature cabinet, pinch off the shrimp heads to pick out the fishy line, put the peeled shrimps into a bowl, and put the remaining shrimp heads in the frying pan, slowly roasting the shrimp sauce on a low fire.

After the orange shrimp oil is dyed with the clear oil in the pot, remove the shrimp head and discard it.

Put two finely crushed salted duck egg yolks in the shrimp pan, fry them until a large amount of golden oil froth rises and let stand for one minute from the fire. After cooling slightly, pour it into the sea green vegetable filling and stir well together.

To make the noodles, use the method of rolling dumplings, with the surrounding thin and thick in the middle, so as to ensure that the bottom surface will not be easily broken during the frying process.

With the dough in hand, pick a chopsticks stuffing in and push in a shrimp, and knead it into a wheat ear shape.

After the pot stickers are wrapped, a thick cast iron pan is placed in the system, and a thin layer of butter is added after the stove. The surface of the pan is moisturized but no grease flow is seen.

Put the potstickers on one by one, and change the fire to a low fire immediately after frying on a high fire until the blue smoke emerges, so that the bottom can become crispy quickly and prevent sticking to the pan.

Fry for five minutes, pour in the scallion and ginger water along the side of the pan, keeping the bottom covered with a little water, and then sprinkle with green salt and chopped pepper. Cover the pan for two minutes and open, then sprinkle in the finely chopped green onion leaves. After ten seconds, shovel into the plate, out of the pan and serve.

Surprisingly, Bai Qiongshou Shen Feng Xiaowu sat honestly at the table, eager to see through but no one moved his chopsticks.

"Well, why don't you eat it?"

Wu Ke smiled bitterly, and Bai Qiongshou and Shen Feng kept looking at Chi only, who was standing at the door, with their eyes.

"Ahem, um, we wait for you to eat together...wait for you to eat together..."

Lin Chou said with a laugh,

"Sister Big Breast, take a few bottles of beer and sit down to eat together."

Chi just hummed, went to the incubator, took out a few bottles of beer, and sat down at the table.

The three men breathed a sigh of relief.

"Eat and eat."

The newly-made sea green vegetable pot stickers are steaming hot, the surface is covered with dots of pepper and green onion leaves, and the thin surface is fluorescent and translucent. You can clearly see the green sea greens and the flowing soup inside. Juice, burnt aroma and wheat aroma come over.

Everyone took down the chopsticks together, the bottom of the potsticker was crisp and hard, and it collided with the tip of the chopsticks at the bottom of the plate to make a crunchy sound, while the rest was extremely soft and thin as a cicada's wing. The tender green soup gurgled out.

"Suck."

Shen Feng was anxious, and took a sip.

"Sizzle, so fresh!"

Lin Chou believes that potstickers should be eaten like this, the bottom is fried and the top surface is very soft, this is the unique charm of potstickers.

Pick one up and put it in your mouth,

"Crack."

This is the most clear and moving voice.

It is not so much the "stuffing" of sea green vegetables as it is the "soup" of sea green vegetables.

There are so many locked soups between square inches.

The thin sea greens are as smooth as a bird's nest, and the rush of grass core is full of grains, and it makes a crisp sound when biting in the mouth, and the unique lingering green grass fragrance suddenly escapes everywhere.

If we must use a "taste" to describe the "taste" of cattail core, then it is very similar to the smell of small radish leaves with autumn frost in the early morning of autumn-it is a kind of hiding all the loneliness in the world, Only Gufang can appreciate and pity herself.

Slowly, the strong aroma of the salted egg yolk fried in shrimp oil gradually entered the perception of the mouth, and at this moment, the highlight has arrived, that is, the shrimp is quite huge compared to other fillings.

What is even more unimaginable is that before the discovery of shrimps, there was not even a hint of the taste of "shrimp", including the combination of salted egg yolk and shrimp oil.

Shen Feng was shocked.

"This, how is this possible...there is no tofu vermicelli, which is commonly used for veggie steamed buns and potstickers, to absorb the soup, there is no sesame oil, and there is no flavor of any seasoning...but this...this...feel... ."

Shen Feng once again felt that his vocabulary was too barren, just as scarce as Saharan green plants.

Whenever the pot stickers with vegetarian stuffing must be salted or blanched and wringed dry to remove the moisture in the vegetables, to avoid revealing the stuffing, and then use the heavy flavor of the sesame oil to reconcile the inevitable soup of the veggie stuffing. .

Lin Chou, on the other hand, made the potsticker soup full and filling like a soup bag. Instead of deliberately removing the soup, he made the most of it.

But this potsticker is incredibly delicious.

The bottom of the potsticker is crispy, and the inside is full of soup. It is very extreme, but it can satisfy people's appetite.

Shen Feng thought for a long time but didn't figure out what he should say.

"Linzi, you pot stickers, I really took it."

Lin Chou said indifferently like a scientific researcher,

"It's just a simple combination of ingredients. If you grasp that point, you can make qualified dishes."

Shen Feng nodded, every time he ate Lin Chou's new dishes, there would be unexpected and reasonable surprises.

Surprise in taste, surprise in magical effect, double satisfaction.

Shen Feng just showed himself for a while, bowed his head,

"Fuck, where's the half of the pot stickers in Lao Tzu's bowl?!!!"

There was a small piece of sea green vegetable leaf on the corner of Wu Ke's mouth, but there was half a sea monster pliers in his mouth, and he gnawed loudly.

"Well, what... I don't know... I didn't see it, I was taken away by Si Gouzi? This Gouzie is not a thing!"

"Uh..."

Wu Ke has to continue to say something, Chi Zhi and another cold gaze from under the table makes him like an ice cave.

"Dangling."

Big-chested sister looked at Wu Ke and dropped the sea monster pliers that had just been eaten into the basin under the table, and gently stroked the fur on Si Gouzi's head with the other hand.

The pliers jumped a few times and fell out of the basin.

Wu Ke's heart is also like that pliers.

"Fuck."

Without saying, his chest is like this dog basin.

Si Gouzi sat upright, with a napkin woven from a new banana leaf tied around his neck, and pulled his long and narrow mouth, seeming to show an evil smile.

"Ooooooooooo~!"

Leng Guangzhan's gaze of Big Breast Sister seems to be patrolling a steaming big meat bun back and forth.

Wu Ke panicked, at a loss.

He said shiveringly,

"That...no... there is a misunderstanding, absolutely there is a misunderstanding... I am! I eat it! I definitely eat it!!!"