Doomsday Pavilion

Lin Chou fell asleep until noon the next day.

Regular customers all know that Boss Lin, who is not doing his job properly, has gone to the black sea again to spend time, so no one has bothered him yet.

However, he was still woken up-still by his own stomach.

Yesterday, I only ate half a meal at sea, and the sequelae of my return was the grunting protests in my stomach like a ring.

"Hi...so hungry..."

I subconsciously looked at the watch, ah, I have completely missed the breakfast and lunch time for myself and all the guests.

I rinsed casually and jumped off the home tree in a hurry.

The air is as fresh as ever, um, the cock crows and the dog barks peacefully.

"The boss is early."

Su Yourong blinked with big eyes. She is wearing a Lolita-style short-sleeved, high-waisted retro dress today. The dark black tone is full of cuteness.

"Wet Tiger~ It's already noon~"

Lin Chou waved his hand to beckon the two of them to step away and rush into the kitchen through the back door.

"It's delicious. Where is it? I remember there are some leftovers..."

Su Yourong tangled her face and turned her skirt in a circle.

"Does the little skirt look good, isn't the wet tiger swollen at all?"

dining room.

"Ah, boss Lin!"

"Bao Er? Come so early... oh right, you came to me before, right? Any fresh ingredients?"

Bao Er looked a little cramped and scratched his head.

"No, it's just that the new pickled vegetables in the house have been opened. My old man has to ask me to give it to you personally-they are all ordinary salted vegetables. I have told him several times. You don't need it. Well, the old man...cough cough cough...He is very headstrong when he is old. If I don't follow the rules, I will knock on the forehead."

"Salt dishes?" Lin Chou showed a big smile, "I need it, why don't I need it, I'm hungry."

Bao Er was surprised and pleasantly surprised, so he ran out and took a kimchi jar from the motorcycle.

"Boss Lin, do you still use this thing? Few people in the base city specialize in pickling this thing now. They just threw it away..."

Lin Chou said,

"In the past, my old man had to have this for every meal. When I took over the small restaurant in the alley, the old people in the alley who knew how to make salted vegetables had basically passed away. When I was young, I didn't want to eat and smell salted vegetables. The smell is disgusting. When I grow up I want to find it but I can't find it."

The so-called salted vegetables generally refers to the vegetables that have been pickled with salt, and the name is slightly different from place to place.

The "salt vegetable" that Bao Er said is actually a by-product of pickling mustard heads.

When Lin Chou was young, the old people in the alleys who knew how to pickle mustard heads all liked to use a kind of coarsely burned earthenware pot with a cover, the bottom of the wooden ginger jasmine pepper leaves, a little soil shochu and mixing to make kimchi water, then the mustard Dip the roots down in the kimchi water, turn the mustard tassels into lumps, then put all the tassels together and pile them up neatly. Finally, evenly sprinkle salt on the tassels, and it only takes a few days to ferment after covering. Sour, take out and eat.

This kind of crude mustard tuber is more called pickled cabbage. The mustard tassels above it are dried up by the rough sea salt grains and the excess water is unbearably salty. You need to eat it beforehand. It lasts for about a day, but even so, the salt content of a short piece of mustard green can easily feed a whole bowl of rice porridge.

Mustard tassels have a faint sour smell. Except for the alleys in Xiacheng, they rarely appear on Mingguang dining tables. Almost all of them are thrown away. The elderly can't tolerate this waste, so they like it. There are several layers of potherb mustard in the bowl of pickled cabbage. The freshness of potherb mustard and the bitterness and bitterness of the mustard tassels are combined. I didn’t expect it to be a bit popular. Many people in the alley like the taste of this kind of salted vegetables—well, speaking of it. Potherb mustard is also a variant of mustard, and it is used with mustard heads for one root and one leaf.

The pickles can be sold and used to fry shredded pork and serve with rice.

And the unworthy leftovers of salted cabbage were left to the neighbors in the alley, so the taste of salted cabbage almost filled the entire childhood of Lin Sorrow and the friends in the Pythagorean alley.

The moment Bao Er saw Lin Chou's expression, he knew that he had been lucky again.

"Haha, isn't it... my old man was so scared by the accident that he was sinking into the sea last time, he still says he is seasick-he doesn't go to the 11th market to go to a stall now, all day Make some mess at home, make some miso, pickles, pickle bumps, bacon and preserved fish. The pickled cabbage head that was opened just before has to give you a jar, and I'm still thinking about you. It must be bad."

Lin Chou rolled up his sleeves and reached out to pull out a pickle head from the clay pot.

"I really don't like Caitou, but what about Potherb mustard and mustard stems? Hey!"

"I occasionally want to try pickling a little bit, but my father said that this thing is very'popular'. The older you are, the more veteran the pickled dishes will be more fragrant, so I haven't tried it before-only soaking before. Once pepper, there is no other taste except sour."

Bao Er said,

"Ha, my old man said the same thing. He didn't let me touch his baby kimchi, pickled vegetables, and so on. He said that the palms of young people sweat easily and sour the whole jar of good vegetables."

Lin Chou smiled,

"The old man is right—you haven't eaten it yet? It just so happens that I use this salted vegetable to make a dish that I ate when I was a kid. You can eat it before leaving."

Is there anything else?

Bao Er rubbed his hands, salivating a face,

"Use me to help?"

After that, I felt like I was really stupid. When did Mr. Lin start cooking with others?

Lin Chou waved,

"Just a few minutes, just wait."

Simply wring out the salted potherb mustard and mustard tassels, cut them into small cubes, soak them in the fence to remove the salt, and Lin Chou began to prepare other "side dishes."

When the scientific research institute had not increased the output of potatoes to per mu of land in tons, the people in the alleys liked the cassava that also grows in the ground. It was unexpected that it was everywhere in the city and in the wild, and the roots were dug out and washed. After soaking and steaming, it is fragrant and sweet, and it can also be ground into tapioca flour, which can be used in various ways.

When he was a child, Lin Chou’s father would often use steamed cassava to be crushed into puree to trick Lin Chou into saying that it was mashed potatoes. Lin Chou really believed it, thinking that his father had changed his temper and was willing to buy potatoes for him, and the salted vegetables were cassava. The fixed collocation.

The pork bone broth placed in the constant temperature cabinet is taken out and poured into a large pot to boil to boil the washed pig intestines.

A piece of cold cooked pork belly was cut into two-centre small pieces and fried in a dry pan until the oil came out. Then, the chopped salted vegetables were put in the pot together. Then, Lin Chou was finally willing to ask for the soaked chili that he had failed to make.

As soon as the jar of hot peppers was opened, a strong sour smell came directly onto the skull from the nasal cavity, making the scalp of the two of them seem to be overcurrent.

Bao Er's teeth are straight, and he speaks with saliva.

"Hey...Brother Sorrow, is your jar of pepper soaked in old vinegar? This is too scary..."

Lin Chou coughed,

"I'm good at cooking with smoked meat. As for kimchi... and pasta, it's like a natural rival, I can't upset it-I've met them all now."

Bao Er blinked.

"There are things that your boss Lin can't do?"

"What I said, if I was omniscient and omnipotent, why would I still run here as a little cook..."

Bao Er's mouth twitched. I really don't know if your old man is humble or a fan of the authorities. Are you still a cook?whispering sound!

The sour and sour pickled peppers grabbed a large handful of them and threw them into the pot. The marinated devil peppers were covered with sour water and was irritated by the hot pot. They immediately slid out, steam like a cloud of mushrooms. Surging.

Bao Er was smoked by the sour taste, one stimulating and the other stimulating,

"Hey fucking, Mr. Lin, you are sour and sour, I am a little bit on my head-I feel dizzy as if I drank a little too much after the heat!"

Lin Chou was delighted by the cuteness of this stuff.

"Deadly dizzy."

After the high heat is boiled, squeeze out the acid water in the sour pepper with a slotted spoon, then remove the pepper and discard it.

The cooked salted vegetable soup is divided into two pots, one pot is thickened and served.

Drain the boiled pig intestines and slice them with an oblique knife, stir-fry with green onion and ginger in the pan without adding oil, stir-fry the water and fry the fat, then pour it into the high clear spring mountain, set the fire in a partial pan, and burn the intestines with wine.

After the fire is extinguished, pour the unthickened salted vegetable soup into the sausage pot and cook together.

"It's almost there, it's time to get ready."

Lin Chou took out a bag of flour from the cupboard and melted a spoonful of lard and noodles with water.

"Huh? Boss Lin, this is cassava flour, the color looks like it."

"Yes, one third of taro powder is added to it."

The cassava flour is a bit less tough than flour. It needs to be beaten vigorously to clump together, and then cut into a glass marble-sized agent, gently squeeze it with your thumb and forefinger, leaving a rounded pit on each side.

In a pot of boiling water, the processed cassava dough agent is cooked in a pot.

When cooked, the cassava dumplings are translucent, crystal clear and sticky, and the shape resembles abacus beads.

The shape of this cassava dumpling is a Hakka dish that Lin Chou's father took from before the cataclysm-abacus.

Put the boiled cassava gnocchi into a bowl, remove a few slices of fatty intestines into the bowl, pour the salted vegetable sour soup with the glutinous juice, and finally sprinkle with chopped green onions and minced peppers.

Bao Er probed his head and said,

"Boss Lin, when you were a kid, your dad was too kind to you, didn't he—too much effort to cook for you?"

Lin Chou scratched his head,

"When I was young, I was weak. I had a small appetite and my family was poor. Salted vegetables, tapioca flour, and pig intestines were all very cheap. Meat and vegetables are nutritious and healthy. When I was young, I didn’t eat chili. I only used kimchi soup. Quite a lot."

"What are you doing so much, try it, You Rong? Chizhi? What did you do, eat! By the way, see if the rammed goods under the mountain starve to death!"

Well, Wu Ke is now the one who can't live without Lin Chou. Since the last time he gave up his life and tried to specialize in cooking with "science" with two bodyguards, he has never touched the stove again.

"Shoot."

Four heads suddenly appeared at the door: Chi Zhi, Su Yourong, Wu Ke, and Si Gouzi.

Si Gouzi's head rested on the door frame, and the huge nose that came in took up more than half of the dining room.

Si Gouzi snorted and sniffed. The weird sour smell made it sneezes several times. The tears and nose came out, and he ran away with his tail between his head and his head, leaving a miserable howl all the way.

"Oh...oh, oh, oh!"

The Lord Billowing in the cold behind the mountain stream heard the movement in front and barely raised his eyelids and took a look, then rolled over angrily.

"Wow."

Continue to sleep.

Lin Chou looked at the three people silently,

"What are you doing?"

Wu Ke wiped his face, and there was a handful of notes in his hand.

"Ahem, fight the landlords, fight the landlords for a while-those who didn't win, just play around."

Lin Chou was surprised,

"Sister Big Breast, you and Wu Ke are fighting the landlord?"

Red is only weak and weak,

"I've washed the dishes several times, it's boring..."

And added,

"It's me and Yourong fighting the landlord."

Wu Ke nodded repeatedly.

"Yeah, Big Sister Chizhi and You Rong--and Baoji Doudizhu."

"Yes, I don't have time to be poor with you, eat first."

Wu Ke took a leap,

"What's this, upgrade to exclusive version of pimple soup? Can I apply for a big bowl, I haven't had a good food for several days..."

Lin Chou rolled his eyes and said,

"This dish is called sour soup minced pork abacus, thank you."

Wu Ke couldn't wait to throw a cassava dumpling in his mouth.

"Ah woo emmm, sigh... so sour... so spicy..."

"There is rice over there-how many times have I said it, this is food, not rice!"

When the cassava dumpling bites in the mouth, the taste buds are the first to perceive the sourness of the sour chili and the hotness of the hot chili. When the huge amount of sour and spicy in the mouth is majestic, only the fragrance smells White rice can save everyone’s fate.

Wu Ke quickly took a big mouthful of rice, and couldn't help but suck up the soup.

"It tastes so strange, what are the vegetable grains in it..."

The special fragrance of the fermented salted vegetable finally emerges from the hot and sour cage under the isolation of the rice. The minced meat provides sufficient fat and burnt fragrance is its best source of power.

The potherb mustard stalk and potherb mustard stalks are evenly attached to the surface of the cassava gnocchi when chewed. .

There is a hint of sourness in the fragrance, crispness and sweetness, just like the taste of spring artificially stored.

But this is not the end. The cassava dumplings are still left at the end.

After the salted vegetables and hot and sour, the sweetness of the dumplings composed of cassava flour and taro flour is once again sweet and full of flavour.

At this time, a large trembling fat intestine was added, and the inside was full of face and face, and it was so hearty and vivid!

Bao Er's eyes gleamed.

"My God, boss Lin, you haven't put any seasoning in it. It's not very scientific, it's delicious, it's really damn good--then what, do you have any more jelly? Some more!"

Su Yourong's mouth is sour,

"Good times, especially good times!"

Lin Chou tasted a few bites, and felt that his father's inspiration for this dish from mashed potatoes with meat sauce was really amazing-and how picky was his mother when he was a child to be so powerful. What to do?

Talking more is not helpful, and taking a few more mouthfuls of rice quickly is the business.

After all, the best answer to a dish’s taste is to know how good it is.