Doomsday Pavilion

Lin Chou collected the money and meat, and by the way took Cold Tyrannosaurus's door giant sword, and leaned it against the wall.

This is also the product of the system. It is purely a dream for the general building structure to carry this weight.

——Of course, even if the system products face certain large-will-level sweeps, they should be virtual or virtual.

For example, the ancestors of Si Gouzi, didn't it just take a look at the wall of the small hall; there are also Si Gouzi, table legs, chairs, legs, and pavilion roof. Isn't it time to gnaw and gnaw?

"Not busy?"

Leng Han nodded and said coldly,

"Mingguang's main direction has turned internally, and it should be idle for a long time."

Lin Chou smiled,

"It's very hard."

Hesitated,

"Since there is nothing to do, come here often. There are a lot of new things in the cold storage. There may be new dishes in the next few months... You haven't broken the order for a long time."

Listen!What this said!

The onlookers who dared not breathe frankly looked at each other, with rich expressions on their faces.

Leng Han hummed softly.

"Huh, what's in the basin?"

Lin Chou turned it over and laughed.

"you guess?"

Leng Han subconsciously remembered something that Lin Chou had asked her to do on the city wall a few days ago, and there was already some psychological shadow.

"Don't guess, it's definitely not a good thing..."

But she still guessed,

"Looks like cow bone marrow!"

Lin Chou raised his thumb and nodded sharply in praise.

"Well, almost, this is the intestines of the sunfish."

Leng Han's pretty face was dark.

What Lin Chou brought out was the tail of the fish intestine, which was slightly smaller, with only two thumbs thick, and the surface was a very standard Donnie Yen...Ah no, hazelnut kernel color-warm color, warm and ambiguous, slightly yellow.

These fish intestines have been washed with flour, and the grease and blood tendons on the surface have been removed. They are very clean, and they smell almost without fish.

Leng Han lowered his head and sniffed, suspiciously,

"Is it really intestines? Or fish intestines? Why can't you smell the strange smell..."

Lin Chou said,

"That's why the preciousness of these intestines is revealed, only the salty and umami taste without the fishy smell, which is rare in deep-sea fish."

Leng Han said, anyway, she didn't understand, she curled her lips in disdain.

"Laughing like this, hum, it's not delicious, by the way, last time you gave Qing Yu a whole dried lamb, why didn't you have mine?"

"..."

Lin Chou can't answer this question-he obviously did it for you and then gave her one by the way!

Leng Han saw that Lin Chou's expression was subtle,

"what happened?"

Of course nothing... um... nothing...

Apprentice You Rong walked out with his eyes widened and looked surprised and envious. He looked at Leng Han's expression and stopped talking. It was the same as last year's Boss Lin, who was a handyman at the living corpse shooting range. When the high cold goddess, even if she had a thought to strike up a conversation, she felt very similar to being filthy for a long time.

She rubbed her face into a wrinkled look, and remembered to say hello to the master when she yawned.

"Ha~ Wet Tiger, what do you want to do, let me help!"

"Then go and dig some ginger for me-old ginger."

"it is good..."

Fish intestines have been extremely high-end ingredients since ancient times. It has a crispy texture and chewy texture. However, because the small intestine wall of fish is too thin to reflect its own characteristics, it is often ignored. For example, in ancient times, coastal people liked to use fish. The entrails are used for fattening, watering the flowers and planting the ground, and the fertility is quite outstanding.

Therefore, as long as the dishes are based on fish intestines, the big fish must be fat.

In ancient times when the ocean fishing capacity was lacking, if such a huge fish weighing tons were caught, the sacrifices used to worship the Dragon King before the boss of the ship went to sea would be quite rich.

——In ancient times, it would be great if there was a species of program ape. Throwing a few out at any time to sacrifice to the sky and the sea, it is certain that droughts and floods will ensure that the world is peaceful.

Due to their scarcity and preciousness, in addition to the extremely expensive fish maw produced by a few large fish such as sunfish, their intestines are also called "swordfish intestines" or "arowana intestines", which is exceptionally different.

For example, a few years before the cataclysm, the cheapest flower gum that could be bought was about 6 yuan per gram, and each of these flower gums was no more than the size of a baby's finger, so I wanted to use flower gum to make it. When a dish is stewed in a pot of soup, the amount of flower maw that needs to be used is at least two counts.

Fish maw can be dried into fish maw, but fish intestines do not have this option.

Without proper preservation methods, it will become corrupt within a few days, so the reputation is not obvious.

It's hard to hear the name, and there are so many stories about traveling thousands of miles just for this mouthful of dragon fish intestines.

As for the value, there is no such thing as a price for things that cannot be circulated.

Lin Chou was lucky to be able to get this legendary ingredient. Fortunately, Boss Lin became more and more swollen, so he dared to abandon the fish and chose one of the few fish intestines to compete with the groovy system.

This self-confidence is also full.

Su Yourong seriously cleaned the old ginger and handed it to Lin Chou, ignoring the big-breasted sister's look at the traitorous eyes, and she surrounded Leng Han timidly and asked Dongwenxi——Is this little girl's vision of choosing an idol a little bit? Tilted?

Lin Chou patted the old ginger loosely, boiled it under a low heat, and changed the color to a high heat after cooking, stirring constantly with a spoon until the soup became thicker.

Using old ginger juice to give fish intestines water is a method handed down by the ancestors, which can not only stabilize the fish intestines but also eliminate the fishy smell. The stronger the old ginger juice, the less water loss in the fish intestines can ensure the original taste. , Double delicious.

The strangely-shaped fish intestines quickly became straight in the old ginger water, and when they looked closely, they stood still like a sword fetus lying in a metal solution.

The fish intestines taken out of the ginger water should be immediately immersed in ice water to ensure the crisp and tough taste of the fish intestines. In this cold and hot period, the texture of the fish intestines at the entrance has been initially determined.

——Actually, when Lin Chou took out the fish intestines, Huang Dashan's eyes were already shining like searchlights. Isn't this cargo coming here to wait for this sunfish!

I just didn't expect that what would come out would be the sewage part that was regarded as scraps.

"Hey..."

Prince Huang Da scratched his shiny brain. The more strange what Lin Chou brought out, the higher his expectations. With lessons learned, he had already seen it through.

Besides, his cooking and intestines are basic, and he uses fewer weird things?

The fish intestines are good, the fish intestines are wonderful!

If your kid brought out Yuhuanxi, I might be more excited!

Over there, Lin Chou took out a pile of white fish bones from behind. The sunfish was long enough and heavy enough. A single fish bone and two spines weighed more than 20 kilograms. Lower the oil pan and fry slowly until the bones are soaked in the color of oil.

The fried fish bones are put in the pot again, and the soup is stewed with the old hen bones and ham bones without a trace of meat.

What Lin Chou wants to do is a little-known coastal dish—Miaolong Soup.

The special thing about this Miaolong soup is that it is an unusual hot and sour soup, rather than the usual clear soup.

The recipes of Miaolong Soup are varied and tend to be home-cooked. It has a strong flavor with pig intestine and tofu as a base, glutinous rice wine and glutinous rice with a sweet taste, and Sichuan style with pickled peppers and chicken feet. There are even complex flavors made from sea fish and lobster shells... No other, this dish is mostly spread along the coast, and in the end even the original raw materials are covered by a variety of more common ingredients , It’s hard to go back to the original taste.

After understanding the bottom flavor, everything is actually not difficult.

Especially in a certain school of practice spreading out of this Miaolong Soup, there is an amazing combination of ingredients-face lungs that even him is amazing.

The combination of fish and sheep has existed since ancient times, and it has not reached the level of rare and rare, and there is no such thing as mystery or secret recipe.

As long as you like it and your teeth are sharp enough, the stool legs can be eaten with soy sauce. Free will!

But after thinking hard, he almost mashed his not-so-smart brain, as if he really didn't realize that this kind of combination was useful in his memory other than this dish.

Rice intestines face lungs, Uighur...cough cough cough!

Face lung is a very distinctive ethnic food. To be precise, it is a Uyghur cuisine. It is said that it originated in Yili.

Of course, there are similar or identical practices in other regions.

Lin Chou used the lungs of the fourth-order rock sheep-the essence of life of this man is climbing, running, and jumping. It is a life of high mountain hypoxia, and the lungs are quite powerful.

The freshly slaughtered rock sheep was still kicking, and Lin Chou had already taken out his lungs intact.

I connected a blowpipe to the trachea and blew a few breaths in, satisfied.

"Perfect, nothing is missing!"

Huang Dashan was a little startled,

"Uh... what is this going to do..."

Qin Wuyong eats too much and sees more, replied,

"Ha, I don’t know, right? It must be filled with noodles and lungs. Michangzi, noodles and lungs are sold in the alleys of Xiacheng District. They are served with boiled potatoes and gluten, plus spicy oil and flax oil. Add another spoonful of old vinegar, sizzle... it's absolutely delicious!"

Take the white flour and add water to form a dough, cover it with a few layers of gauze cloth and place it in a warm water basin and keep rubbing it. At the end of the washing, the dough in the gauze cloth will only be left with a sticky sticky gluten, which Lin Chou will use But it's the water used for facial cleansing—to be precise, it's the gluten-free flour.

Carefully rub every inch of sheep’s lungs, massage it, squeeze out every trace of air and residual liquid, repeat for half an hour, then immerse the sheep’s lungs in water, and repeat this step.

Till the end, drain the water to make sure that the inside and outside of the sheep’s lungs have been washed clean, then connect a slightly larger funnel to the trachea, tie it up, and pour the batter into the big funnel in one go.

The reason for using a large funnel is to avoid refilling the dough to make the air soak into the lungs of the sheep as much as possible. People will get angry when they are angry, and the lungs will become more serious. The air will be stored for a while. Time is about to explode.

When filling the noodles, rub the sheep's lungs constantly to make sure that the infiltration of the noodles evenly covers every inch of the sheep's lungs. It is said that the facial lungs filled by the powerful instillation masters can reach the normal four to six. Double the size without breaking or leaking.

Well, Lin Chou can reach this size.

It’s just that it has nothing to do with his technique. It’s mainly due to the rock sheep’s work-he has never smoked or breathed smog in his entire life, and his body is so good that he eats well, and he even climbs the mountain every day for exercise, so even the noodles that he poured out The lungs are all good.

The filled face lungs are sealed and boiled in water. This process will gradually shrink the face lungs and finally stay at three times their original size.

The surface of the boiled lungs is white and delicate without a trace of spots or wrinkles. It can be praised with words such as "crystal clear as jade" and "exquisite and translucent". Good-looking is a good lung.

The face lungs were cut along the corners into delicate and as neat diamond-shaped pieces as possible, and they were cooked with Lin Chou's altar of hot peppers that some people would not dare to smell.

It is said that this jar of soaked pepper has no other benefits. The more prominent thing is that its acidity has been obvious to the level of breaking common sense, which is even more sensational than the old vinegar sent by the vinegar master.

There is only a thin, almost translucent red film left in the pepper, which is full of red and radiant acid water. As it is heated, it gradually explodes, and the acidity is beyond description.

"hiss..."

Everyone except Lin Chou was sniffing, and Lin Chou himself was in a state of ecstasy—this altar of completely failed hot peppers was finally a hero!

In addition to the sourness, the squishy spiciness was unceremoniously entrained in it. After a while, the entire kitchen was filled with this smell, stimulating the fragile nasal cavity of everyone, and the sound of "Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhnihhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!

The sharp acid also needs a long-lasting fragrance to neutralize it. Fish sauce acid is added at the right time.

Long-lasting freshness is not just talking about it, the umami taste of shad is not fictional and popular, but it can withstand the taste and evaluation of thousands of years.

At this point, slice the iced sunfish intestines with an oblique knife and put them in the pot.

In the same pot with one of them, there is also the XO sauce that was previously made from musk deer.

—— Don't panic with inventory, this is the survival philosophy of every chef.

When the book is used, Fang hates that Shao doesn't exist in the kitchen!

When stirred gently, the sour water from the few pickled peppers gradually thickened and turned into a red soup with large bubbles. At this time, add fish bones, chicken bones and ham stick bones to make a clear soup.

"Huh?" Huang Dashan was taken aback, "It has changed, the taste has changed..."

Qin Wuyong took a deep breath of aroma.

"It's not that it has changed, it's just that the sourness has faded, but...huh... it does feel a little...out of the ordinary. Is that golden yellow sauce boss Lin's secret sauce?"

Huang Dashan smiled,

"Yes, yes, secret, secret recipes from the ancestors, do you know the secret recipe? If you ask too many questions, the forest will beat people..."

Where did Qin Wuyong know how XO sauce came from, he nodded in agreement.

"It's really amazing and mysterious, how this little taste has changed..."

Speaking of it, cooking a pot of good dishes is not much easier than the legendary alchemy. Basically, everyone puts the same things in the pot. When it comes out, it can only be seen that the time and place are right and the people are harmonious-someone made it. It is the elixir of elixir. Some people make it and call it dregs if it sounds good. If it sounds bad, it can only be called ashes.

Lin Chou glanced at the time,

"about there."

In another pot, stir-fry the shallots, ginger and garlic slices, dried chili rings, and mountain pepper with some branches and leaves under cold oil in a hot pan until slightly charred, and cook only the clear oil into the soup.

"Hey hey..."

The oil star is a little bit, very powerful.