Doomsday Pavilion

Wu Ke brought the pot over.

"Hey, Brother Chou, Brother Chou, do you want to pour oil?"

Lin Chou rolled his eyes,

"What kind of oil?!"

Wu Ke was innocent,

"Isn't it fried rice, uh... If you don't pour the oil, don't you just beat the egg in... Then it's a mess..."

Lin Chou sighed,

"I'm really anxious for you. No matter what kind of rice is fried, the first thing you need is a pot of overnight rice. If you don't have it, then cool rice will do."

"This is common sense."

"Instead of pouring oil or scrambled eggs."

Wu Ke: "..."

He often saw this in various video materials left before the cataclysm. He heard that it was a very practical pretender skill for a "high-end chef". He had to memorize it thoroughly, but he did not expect him There was also a day when I was struck by this sentence on the wall.

Wu Ke was a little depressed, and Lin Chou felt comfortable +1.

"..."

The best rice is in the thickest pot, and the rice and green rice that Mingguang can't live up to are worthy of Lin Chou's visit to the uncle of the system.

He chose a huge round-bottomed black pottery stew pot, which was hand-made the best product with hundreds of years of history. After adding water, he placed it directly in the center of the fire without worrying about uneven heating.

I remember that before the cataclysm, there was a funny advertisement saying that: the inside of the ball kettle is heated cyclically, hello and me~

Chi only reminded,

"Boss boss, it seems that the water is running out and it will be muddy!"

Lin Chou was happy to hear this~

Did you see it?

See you!

These are the excellent results of my Lin's words and deeds. Even the big breasted sister knows that there is less water in the stew. Is this a profound problem that most people can know?

"Well, it will be steamed when it's almost cooked."

Chi only screamed, indicating that he knew it.

The chubby black pottery pot was gurgling with heat, Wu Ke sniffed and said,

"Uh... it still seems a bit fishy..."

The green rice gradually absorbs water in the black pottery jar, and the white core is sandwiched in the center of the rice grain.

Lin Chou took out the rice and put a pot on the fire. The pot was filled with green onion and ginger water, and extra wine was added.

"I heard that the ancestors used corn when cooking this meal, and it was a by-product of making Bazhen deer blood cake. At that time, the output of wine was very low. The steaming process alone can be described as extremely luxurious. Up."

The scallion ginger water with wine is fumigating the rice with hot steam, and the taste seems to be good?

Wu Ke murmured,

"Cover the lid, what a waste..."

Lin Chou shook his head.

"It can't be covered. After it is covered, it will have a strange smell after steaming for a long time-do you know the smell?"

Wu Ke: "..."

What's that thing?What a smell that's so special!

Without the lid, the rice will cook very slowly and slowly, so slow that it is unbearable.

Wu Ke hurriedly said,

"Then when will this be cooked, starve us to death before eating, okay..."

Lin Chou looked at him,

"Don't you want to eat blood products, what's the matter with you?"

Wu Ke was embarrassed and shivered.

"The old stuff and the old seafood have been put in, why don't people worry about it..."

This product is purely greedy by the seasoning Lin Chou left in Mili-Researcher Wu usually has few chances to eat things like sea cucumber, abalone, scallop and fish maw.

The research institute will definitely not supply these things normally, after he comes out of the research institute...

Ahem, he is even a hundred times poorer than when he was in the research institute. Every month he has more than half a month to be cleaner than his face. The mice in the hut at the foot of the mountain have to cry and crawl out. Looking for a cat with a wine bottle:

Love suicide, ask for support again.

In Wu Ke's opinion, these rice, fried rice, and so on are all trivial things, and those Lin Chou used to season them are the things that make him covet.

Lin Chou rummaged in a pile of raw materials,

"Strange, my rice wine, I obviously brought it here."

Behind a few people,

"Crack..."

Uncle Gungun shrank and swallowed what was in his mouth, looking at the sky.

The rice wine Lin Chou brought was actually sweet fermented rice, which was discovered long ago by Gumwano. While Lin Moumou was tinkering with the dustpan, Gumwano held it as a candy bar.

Boss Lin stayed for a few moments, but he couldn't help but to find a bottle of high-level Qingquan Mountain drenched on the rice, and poke a spark.

"Boom~"

Particularly spectacular and particularly beautiful.

The moment the wine burned, the flames of the fire were suppressed to the bottom, and the charcoal ash with sparks came like an explosion.

"..."

"..."

"..."

Except for the croissant braids who had fallen asleep protected by the big-breasted sister, the few people around the fire were all gray-headed, only their teeth were white, and they were very funny with their open mouths and horror and surprise.

Su Yourong washed her face and washed her face in the hot spring.

"It's really difficult to eat a little bit of wet tiger rice..."

Lin sorrows and smiles,

"Then you know that learning to cook is harder?"

Su Yourong didn't dare to speak anymore, and the shadow of shredded potatoes was still vivid in the past few days.

The steamed deer's blood green rice is a bit purplish in color, and the surface is still dry, and there is no sharp bloody smell.

Lin Chou put the rice aside and blew in a windy place,

"Wait, it's cool at night, you can fry soon."

Bazhen fried rice is just a name here in Lin Chou. Bazhen fried rice without Hericium edodes is an incomplete fried rice, not so delicate.

And the Bazhen fried rice is not fried with egg liquid as Wu Ke expected——

Lin Chou threw a super huge ham into the fire,

"Fortunately, when I was boring, I made a few hams from the calf of the waste wood deer. Otherwise, I can only use the leg of pork."

A few people except Lin Chou were shivering, just this one...ah no... the length of the small half of the calf is already more than five meters, and the thick broken bone almost needs Su You You can only be surrounded by holding your hands together.

After being grilled, the waste wood deer ham begins to get oil. It is rich in fat and fragrant, but after all, the size is beyond the norm, so the meat is much rougher than other small animals.

After the ham is cut open, the translucent tendons in the meat appear particularly strong.

Lin Chou tried his best to choose the part where the fine muscles and fat layers were evenly distributed and cut them into whole pieces, slice them with a knife, shred them, and then cut them into cubes.

As for the rest, I gave it all away, let the elderly hold it and eat it.

Refreshing and tender small rapeseed is specially used for small rapeseed stalks and a small part of the leaves, and also diced.

Then there are carrots, lettuce, small wild onions, water celery, dried red onions...

Bazhen fried rice is actually mostly matched with wild vegetables. It is said that it is the most authentic way to eat it with a variety of flavored wild wild vegetables after it is fried. However, this argument cannot be reasonably verified. Time has passed too long. .