Doomsday Pavilion

When Lin Chou returned to the fire, Xinchai had already burned into charcoal. This temperature was just right for lard refining. If the fire was too high, the lard would be bitter.

Add a third of the lard oil to an underwater pot. When the water is dry, only the lard is left. Put a few small scallions to cool the lard and increase the rich green onion.

Wild green onions are more pungent than the green onions Lin Chou usually uses. They are not suitable for eating raw, but the dishes cooked with it taste better.

During the lard refining time, Lin Chou had cleaned up two pheasants and a wild boar.

The big keel of the pig was removed separately, and the whole piece of tenderloin was attached to it, and the chicken was simply chopped into eight pieces.

Then put the refined lard in a stone pot, and leave a little bit of it in the pot to fry tree tomatoes.

Saute the galangal and wild onion until fragrant, fry the chicken pieces until fragrant and whitish, then add the half-cut tree tomatoes to the pot, add water and simmer slowly.

When the water in the pot pushes the chicken nuggets to move, chop the pork keel into several pieces and throw it into the pot.

The bones of the pheasant and the boar are very colorful. When the water is boiled for the first time, they have already brought a touch of white. Repeatedly beaten the froth six times, the orange chanterelles began to float up on a large scale. Foam is over, so I have to give up.

Lin Chou broke the taro vegetables into sections and cooked them together.

The stewed pheasant with wild boar bones tasted unexpectedly rich, and when the aroma came to the face, the three small researchers immediately swallowed their saliva.

"You can eat it... I feel like it can already be eaten..."

"The mountains are good and the rivers are good, and it can be so fragrant when you stew it."

"Hey, that's one of the reasons why I stayed at the Tiankeng Research Base and didn't leave. Even if I find a horned corner and roast a potato to see the scenery, it's great."

Lin Chou suddenly felt that Sanxiao had a very good appetite, and it was far more real than those guys who claimed to be a cook as a credit to their cooking.

He threw the pile of rock salt into another small stone pot, added water to boil, and grabbed a handful of pods from the bushes behind him, and grind them into slag between the two stones.

The wild legumes are everywhere in the wilderness. As long as there are bushes, you can see them. There are various names and they are not poisonous or unpalatable. Naturally, they do not have the roots needed by the evolutionary. But the advantage is that the protein content is quite high.

The green beans are still full of moisture, and Lin Chou grinds out a bowl of green "soybean milk" with a handful of pods.

Xiao Ba blinked his eyes and said seriously,

"Thank you nia~...that boss Lin grinding tofu!"

Lin Chou rolled his eyes,

"roll!"

After the not-so-clean rock salt was dissolved in the water, a lot of small impurities separated out, and the whole pot of water also turned into a blue-black color.

The wisdom of our ancestors tells us that at this time, the easiest and most convenient method of rough processing is to use soy milk for some bittern. What kind of things such as magnesium chloride and magnesium sulfate will make the protein clot.

Bittern is not only the "brine" of tofu, and soy milk is also the "brine" of bittern.

Lin Chou doesn't know what the exact ingredients of these rock salt are, but I think the difference should not be big, try my luck~

When a little soy milk is cooked in the brine, a large amount of dirty flocculent foam immediately forms in the pot. At the same time, the smell of beany and the taste of brine intensifies each other, creating an unspeakable smell.

Lin Chou clapped his hands at ease,

"Tsk, luck, it works."

Lin Chou is afraid that changing the composition of rock salt will be ashamed...

After I ordered the halogen skimming for about three times, the water in the pot was almost dried up.

A little salt crystal slowly appeared, and the color was surprisingly good, much like the green salt Lin Chou used before.

Dip a finger into your mouth,

"Well, it's a bit bitter, but it won't be a problem even if ordinary people eat it."

The three researchers stared at each other blankly, and it took a long time before they realized that.

"This is the salt frying method, right?"

"Yeah, I saw it in the book."

"interesting..."

Interesting you uncle!Why didn't you say it was funny when I was worried about this pile of black soil and salt?

Sprinkling a little bit of fried salt into the stew pot, the whole pot of soup has the spirit and becomes different like it is infused with soul.

"Hey, Boss Lin, there is one pig left... You only used a backbone... Don't waste it!"

Lin Chou let out a sigh of disdain.

A tripod was set up three times, separated the fire to ignite the firewood, and two panels of pork were hung high on it.

He put the Huoxiang seedlings he brought back in his palms and rubbed them for a while, and rubbed them on the pigs.

Huoxiang seedlings are no more than a palm tall and have a new and tender aroma, which is lighter than the dried mature Huoxiang used in many cured meats, but more tender.

As the saying goes, ginger is old and spicy, green onion is tender and fragrant.

The same is true for Huoxiang. The fresh and tender Huoxiang leaves with budding lavender flowers are the most charming. Well, in fact, the best match is lamb instead of pork.

After wiping the whole body, Lin Chou cut open the meat at the waistline again, stuffed a few fat little packages in, and pinned them with long needles cut out of wood. It felt mysterious and mysterious.

Xiao Ba felt that he was going to swallow up just by swallowing saliva.

"Barbecue with stew, it's been a long time since I had such a big meal..."

Lin Chou threw the remaining four green peppers and a few tree tomatoes into the charcoal ashes and bury them, and asked,

"Is the food in the research institute bad?"

Lie!In addition to the occurrence committee, Quan Mingguang has the most oil and water in your research institute, and the circulation points allocated to you every year do not know where to toss and sell stolen goods.

Baal interface,

"What a good thing, it's all the same big pot meal, not a soul!"

Xiao Ba sighed.

"Last time I complained that eating potatoes almost turned Lao Tzu into potato essence. Let the chef in the cafeteria order hard dishes to relieve his greed. Good, when I have dinner, I have a look at the potato stewed frozen tofu! This is a special feature. What's the point?"

Potatoes... can also stew frozen tofu...

Lin Chou sweated,

"Don't say, at least these two things are still very hard before they are put in the pot..."

Baal cursed,

"If you want to buy frozen tofu, you can buy some Black Mountain wild pork, can you buy some Black Mountain wild pork?

Lin Chou smiled, took out the peppers and tree tomatoes roasted in the charcoal ash, and patiently peeled them one by one.

Lin’s friendly reminder: If you really can’t stand the charcoal on it, wipe it off with a dry towel. It must not be washed with water, otherwise all the previous preparations will be meaningless.

Besides, it’s okay to eat some plant ash~

Put the two in a stone mortar and pound the two into mud, add salt, and then scoop some of the stewed soup in the pot to make a beautiful bowl of dipping water. The only pity is that Lin Chou did not find the perfect match for saw-leaf coriander (also Called coriander, stinky cabbage).

When Lin Chou was busy, the three people turned the pork roast on the tripod around in circles to ensure that Lin Chou would not make mistakes and burn the meat.