Doomsday Pavilion

Lin Chou raised his eyelids, "Let's try the good news."

Qin Wuyong said mysteriously,

"On the island we are going to, someone found the bones of a forest frog in the nearby waters, fresh...Although the flesh has been eaten up, it is indeed a forest frog. It is as big as a slap. There may be batches of forest frogs living in them. How about this good news?"

Lin Chou looked at Qin Wuyong with weird eyes,

"A wood frog the size of a slap? Who are you bluffing? A wood frog that is that big? Toad!"

Qin Wuyong was anxious, and found a few pictures on the monitor.

"Look at the color of this bone, the length of this leg, the curvature of this waist, the tip of this head, what is this not a wood frog bone?"

Lin Chou frowned and looked at it, "It looks a bit like it, but how can it be so big? Isn't it the size of a slap?"

"Ahem... it's a bit bigger, maybe it's alienated, but they are indeed the shelf of forest frogs, what do you think of boss Lin?"

Lin Chou nodded, "Okay, I see."

Qin Wuyong smiled and prepared to run away.

"Then I am waiting for the good news that you will go with you, bye bye you."

Lin Chou pouted his lips again and again, thinking about protecting a group of ordinary people going out to sea, it was a headache.

The dark sea is changing rapidly, that is, no evolutionary is absolutely sure that he can return safely, let alone bring a group of fellows from the research institute.

Saying stubborn donkeys may be an insult to donkeys, but the nerds of the research institute are definitely a hundred times more upright than any stubborn donkey.

As for the forest frog on the island that came up casually, Lin Sorrow didn't hold much hope at all, who knows if the group of people made it to fool him.

...

Two days after the time flickered, and before five o'clock in the morning, the two convoys drove into Yanhui Mountain one after another.

When I got out of the car, two groups of people clamored.

"Wow khaka khaka, those little boys, don't you accept it? If it weren't for Mr. Lin's treat...today you will be bankrupt!"

"Cut, shit lucky guy, show off his power."

Lin Chou's eyes were a little dull, and he asked as he climbed down from the tree.

"Who's winning?"

Sun Mingyuan and Lao Wang smiled and said, "The one who went to catch the living corpses won. The guys were out of luck. They were surprised to find two nests of living corpses not far from the base city. Hundreds of people were tied up and came forward only to come back. Didn’t you see them so happy that they didn’t see you?"

"Not far?"

A hunter with a scar on his face came over and said,

"Just about one hundred and fifty miles away, there was a small mountain bag. The group of living corpses had hollowed out the bottom of the small mountain. When we rushed in, they were all new-born corpses. We haven't opened our eyes yet. ...Hello boss Lin, this is Fang Linshan."

Lin Chou nodded, "It's good to you, I remember you, I have been here several times."

Fang Linshan was overjoyed,

"It's rare that Boss Lin remembers me... have you ever seen a corpse cub?"

Lin Chou was stunned, "It seems that I haven't seen this. I didn't wake up and I would have worked as a handyman in the living corpse shooting range. There were a lot of contact with living corpses, but the living corpse had never seen it once.

"Then do you know how the living corpse was born?"

"Is there anything to say?"

Fang Linshan slapped his chest,

"Of course, if it weren't for this time, Lao Tzu would have always thought that the living corpses were born out of their mother's stomach, it's not like that at all!"

There are more hunters, so they don’t go inside, they just sit on the ground outside.

Fang Linshan gestured and said, "What about you, does anyone know?"

Many hunters shook their heads together, and everyone in the team that went south to catch the corpses looked very proud.

Fang Linshan said,

"When we rushed into the first living corpse lair, we thought it had been abandoned. There were only a few old, weak, sick and disabled people inside. The old ones didn’t have much meat all over, and some of them could see the bones directly. It's worthless, if it wasn't for that who, brothers, what's the name of that little chick?

A young man was pushed out,

"Just him, Lu Ermao."

Fang Linshan laughed, "Yes, this kid, this is the first time he has been on a mission with his captain. He hasn't even seen the living corpse a few times, so he rushed up with a mace to kill the few hapless ones. The corpse is good for a beating...Anyway, I can’t sell it for a price, so we want to train this little guy. As a result... the kid didn’t know the direction, so he smashed half the wall of the nest. ."

"The wall looks like a pile of excavated soil, but it is actually something similar to wet leather. It is very concealed. There is a large space behind it, with big sarcomas. The child was hanging from the ceiling, and we only realized that after puncturing a sarcoma, that thing is the delivery room of living corpses, and each one is filled with little cubs."

"After returning to the base city, the research institute said that no team has gotten back such a thing, haha... but it made us a lot of money."

Someone went on to say,

"It's a pity. There are too many of us. Those adult living corpses have gone without knowing where they have gone. After a day and a night, we haven't seen a big one come back."

Lin Chou only knows that living corpses can give birth to small living corpses. As for how to give birth, I really heard about it for the first time.

"The living corpse is not nearby to protect the little cub?"

Fang Linshan scratched his head,

"I don't know, I usually encounter living corpses or live corpses. Those who come out are big guys, even half-large corpses are rarely encountered, let alone a little boy who is still in the delivery room without opening his eyes. Now, it’s hidden strictly."

"I've heard from people in the research institutes that a living corpse in a nest is probably only a leader-level female living corpse who is qualified to select strong fathers and breed offspring, and I don't know if it is true or false."

"No way, although there is usually no shadow of the living corpses, the scale of the living corpse tide can get bigger every time. If there is only one mother and cubs in each nest, where do so many living corpses come from?"

"That is, you have seen the big sarcoma. It is as tall as an adult. How much nutrition does it take? How much effort does it take to give birth?"

"Yes, can we study something healthy and progressive, such as the whole fish feast of the boss of Lin Da."

"Right, right, boss Lin?"

Lin Chou twitched the corner of his mouth.

"I said everyone, look at your watch, what time is it now?"

"Isn't it almost six o'clock, usually work is done at this time, boss Lin, you have to be diligent and hurry, who can't get along with the money?"

Lin Chou smiled bitterly, "Okay, do it, you have reason to do it, wait for it, I guess someone will come in a while, it just happens to be all in one pot."

"Yes, yes, don't worry, the wine is served first, we drink first, there are so many people."

Lin Chou called to go to the back mountain to catch fish, and Sister Big Breast naturally followed.

After so long feeding on drunken broad beans, the fish in the river have long since been afraid of people.

When someone came over and rushed to the shore, the water surface seemed to be boiling, and even some fish jumped directly onto the shore, and the powerful tail crackled the ground. It was very festive.

In fact, it is not the perfect time for Lin Chou to use crispy meat, but after the catastrophe, the climate is still no better than before. At least I have seen the color of the fish body is close to perfect.

These huge grass carps eat high-protein broad beans. Drinking a little wine every day, not only the fat body is strong, but even the character has become fierce. Lin Chou feels that there are a whole group of drunks in the river. , Drinking, making troubles and fighting, all day is not stopped for a moment.

He and Big Breast Sister pulled the net on both sides and dragged them to the shore. At least a hundred meters long grass carp was dragged to the shore.

Throwing the small grass carp back into the river, he lifted the slender ground dragon out of it.

There are some shredded miscellaneous crabs in these long earth dragons. The big grass carp can't get in, so they can only dry out in a hurry. They are specially prepared for those small and tender miscellaneous fish.

When the dragon came out, it was almost filled with all kinds of small fishes, not only fish, but also many crabs and shrimps, with teeth and claws.

No other tools are needed, there are rolling, earth dragons and fishing nets floating directly up the mountain with fish, and then all piled up beside the well in the back mountain.

The small fish are divided into several large basins, and some wine and salt are added with water to let them clean themselves, while the crispy meat carp is slaughtered and washed on the spot.

Lin Chou flew up and down with a fish-mouth knife in his hand, laparotomy to remove the cheeks in one go. It took less than three seconds for a fish to lose its scales and its stomach was empty, soaking it cleanly in the well water and waiting to be cooked.

The crispy meat carp now looks no different from the usual big grass carp, except that the meat is firmer and whiter, with almost no smell, and the blood is brighter red, nothing more.

One dish is a cold dish, which needs to be prepared in advance and then placed in a thermostat for refrigeration-that is frozen fish.

Frozen fish and fish jelly are actually the same thing, and the method is very simple. There are two main types.

One is crystal frozen fish, and the other is red soup fish jelly.

Because there were so many guests today, Lin Chou went straight to the biggest pot.

The ten-meter-long crispy carp was cut from both sides of the back, and sliced ​​two large pieces of fish, leaving only the skull tail. The fish under the piece was cut obliquely along the exposed spur of the belly, and the remaining fish did not have half a fish bone on it. It is also one of the reasons why many people like grass carp, which has more meat and few spines.

After processing the four fishes in this way, put the five whole fish with head and tail fish bones and the other five fishes into the pan and fry them until they are slightly burnt.

Then use green onion and ginger aniseed to simply cook in a pot, add the fried fish, fish bones, and pork skin that has been boiled over to boil over high heat. Pour in soy sauce and rice wine to make the whole pot of fish soup appear red. But, change the heat to simmer slowly.

After processing these, the whole fish meat under the slice was cut into thumb-wide strips, and then some fish fragrant leaves were picked from the back mountain.

Yuxiangye is a kind of arbor plant that was not very common except in the two lakes before the catastrophe. The branches and leaves have a faint fragrance of fish and are one of the essential spices for making frozen fish.

The fresh fish fragrant leaves are smooth and plump. Hold the branches and put them on the charcoal fire for a while, until the back fire surface starts to ooze moisture, and the fragrance becomes stronger and can be used for cooking.

Two pots of well water stove, one pot with a few pieces of old ginger, no need to put any spices in one pot, when it is about to boil, put the fish fillet in the ginger-boiled soup and blanch it for a while and then transfer it to another pot. Throw the fish fragrant leaves into the pot and cook for half an hour.

The cooked dashi presents a slight mist color and almost no obvious taste.

The next two fish fillets are filled with a bowl of soup, arranged in rows, and placed in a constant temperature cabinet to cool down at zero degrees. After cooling and condensing, the fish soup will become crystal clear frozen fish.

The other pot of fish soup looks very different after boiling. The thick oil red sauce is full of fish fragrance, and the boiling soup is very thick. The water that rolls out is condensed and not broken, more like a glutinous juice.

The scent of protein is attractive enough, but this pot of red soup needs a longer time to completely separate out the collagen and flavor in the fish. The essence of the whole body is completely dissolved in the soup, and the fish bones and fish meat will become soup dregs. The waste can only be thrown away.

After this pot of soup is cooked, it must be put in a bowl and refrigerated, waiting for it to condense and become frozen.

The meat quality of crispy carp can no longer be measured by ordinary fish, and it is not suitable for common methods such as steaming and boiling. Its meat quality is extremely strong, crispy and tough. This is the key point to be highlighted.

Battered and lightly fried, fried in sweet and sour, it is sweet and sour crispy pork slices;

Stir-fry thin slices quickly, pair with diced tofu, diced carrots, etc. to make a smooth fried crispy pork meat

Scrape the velvet, stir with the minced shrimp and egg white, add the minced ginger and fry until cooked, then scramble the egg yolks, and place them on top of each other. It is also called Sai Crab.

There were various methods, and Lin Chou made a total of eight dishes with crispy meat carp. The portion was full, enough for these big stomach kings to eat and go home with their stomachs.

The small fish and small shrimps are added with an iron pan sauce stewed fish paste pancake, it is perfect.

And Lin Chou's most important dish is pork belly chicken crispy meat hotpot.

For this whole fish banquet, Lin Chou also used the idea to promote the new dishes, and the crunchy meat carp was the theme.

How to make this group of heavy-tasting diners taste the original crispy meat without losing the style and tone has naturally become Lin Chou's primary goal. After thinking about it, the instant hot pot entered Lin Chou's sight.

Pork belly chicken, also known as phoenix fetus, is a "Dana"-level soup that will inevitably appear at banquets in the Hakka region of Guangdong.

According to legend, during the Qianlong reign of the Qing Dynasty, when the concubine Yi gave birth to a prince, she was weak and had stomach problems, anorexia or even no food, and her body became weak day by day, which could hardly break Emperor Qianlong.

At that time, unlike now, there were dragon breeds in the belly. Who would dare to prescribe medicine to Yi Fei casually?

Even if the group of imperial doctors were killed, no one dared to let Yi Fei take medicine in October.

So the imperial physician and the imperial chefs discussed that the medicine is not as good as the food tonic, and the soup color of the imperial meal is improved. The soup is made by adding chicken to the pork belly and adding various precious medicinal materials to make a tonic soup. .

After using it, Concubine Yi has a great appetite. She often drinks this soup to regulate her stomach problems. She gives birth smoothly and her skin is ruddy and beautiful after giving birth, so the holy family is better than before.

Emperor Qianlong was also amazed by the pig belly chicken for curing disease and strengthening the body. In addition, he felt that this dish was very auspicious and charming regardless of the selection of materials and the appearance. Yukou personally said that this dish is more. The name of the phoenix tire.

Of course, some people said that Lord Qianlong was talking about the reincarnation of Phoenix, so there is no way to verify it.