Doomsday Pavilion

Leng Han uttered, it was a little absent-minded.

The bamboo noodles and wonton skins made with duck eggs and wonton naturally show a kind of "meat" luster that can only be obtained after adding animal fats. For those who do not like meat, just look Feel at ease.

"Sucking~"

When the noodles rolled into the mouth, they were jumping happily like little fishes between the lips and tongues of the teeth, bouncing and jumping out to taste fresh.

Full of muscles!

It has to be said that the ancient grain of Trush is slightly rough after being milled into flour, but it is more wild.

It's completely different from its petite figure, which may require an eight-fold lens to occupy a sufficient area in the field of vision of a normal person, like Xiaojiabiyu. Its flavor is strong and atmospheric.

Leng Han really likes the feeling of thrush flour,

"This noodle is great, especially fragrant."

"Sucking... isn't it? Trush oil is very rich, in fact, you don't need to grind it so fine...sucking... the first time you eat it, you may feel strange, but you will eat it more often Those who fall in love with it are actually more resistant to picky mouths than wheat flour...suckling..."

A large bowl of noodles, after only a few words, even the wonton in it was eaten into the stomach.

Lin Chou contentedly poured the noodle soup into his mouth and solemnly wiped the corners of his mouth.

"thanks for treatment!"

Leng Han asked,

"Hey, whose hospitality are you thanking? Yourself?"

Lin Chou smiled and said nothing.

Life, sometimes you still need some sense of ritual!

Leng Han didn't ask, and slowly ate the wonton noodles in his bowl bit by bit.

She is one of the kind of eating styles where every meal is eaten from being caught to the import, chewed a few times and then swallowed. All the intervals and times of these steps must be the same. It's as daunting to walk straight ahead, and it will feel very tired after a long time.

Taking out a few dry stone frogs from the jar, Lin Chou glanced at Leng Han from time to time, while Leng Han watched his nose and nose, his attention seemed to be completely immersed in the small world of that bowl.

A small pile of charcoal fire gathered a few half-withered but still slightly green cypress branches, and a faint green smoke immediately curled up from the red charcoal pile.

The stone frogs are strung together with luxurious crystal sticks and placed diagonally above the fire, leaving enough distance.

Because the dry stone frog itself is cooked, all Lin Chou wants is a suitable temperature.

Leng Han ate this noodles seriously. After eating the noodles, he carefully picked up a wonton and placed it in front of his eyes to look carefully.

(The skin is so thin)

(You can see the stuffing inside)

(The green ones are wild onion flowers and wild leeks)

(Seeing through the skin, everything inside looks so fresh and tender)

(And soup)

(Is the soup in the wonton, won't it break)

"Boom~"

Between the teeth, I can clearly feel the crisp texture of "muscles" after biting off the thin skin, and there is also a light noise from my ears.

Unlike what I imagined, the soup inside the wonton that almost splashed into the mouth did not feel that there would be protein surging calories, but it was very nutritious, with wild onions and wild leeks in its sweetness ,

"Gudong."

Leng Han made a particularly loud swallowing sound indecently, and it felt like a greedy child swallowing saliva while guarding the rice bowl.

There was a flush of redness on Leng Han’s face,

"The soup in the wonton... you obviously didn't put any soup or aspic..."

Lin Chou immediately pulled away a brilliant smiling face, his hands kept moving, turning the stone frog over and saying,

"Unexpectedly, guess where does the soup come from?"

Leng Han pouted, a little angry,

"do not know!"

Lin Chou was not embarrassed and said,

"It's pucai. The water content of pucai is very high. It seems that it should be more than 90%. If you use time to calculate, the longest time even if it is fiercely fried can not exceed 11 seconds, otherwise you You will get a pot of cattail soup."

"There are so many?" Leng Han pointed to Wonton, "It's this Bai Shengsheng thing, but it doesn't seem to be getting smaller and deformed at all."

Lin Chou said,

"It has something to do with the fiber structure of pucai. Besides, if it is flattened and shrunk, how can the wonton rise up with the soup? Didn’t you find that the wonton after being cooked is much bigger than before being put into the pot ."

Leng Han nodded.

"Especially full, like a round goldfish head."

Lin Mei said,

"Well, it's quite alike. Speaking of which, goldfish does have water in its head."

Leng Han’s expression was as weird and stiff as he had just been struck by lightning.

"???"

For a moment, I suddenly felt that I was wronged or wronged. After a cold chat and a cold smile, did a monster of the same level finally appear??

Cold Tyrannosaurus compulsively calmed down, and the facial muscles slowly relaxed.

According to Wei Qingyu, the No. 1 soldier with a dog head-don't let certain straight men feel embarrassed at this time-otherwise he will come up with a lot of more embarrassing things with the intention to talk richly. Experience makes you feel less embarrassed.

People are hard to dismantle!

Fortunately, Lin Chou is a qualified cook.

For a cook, tasting the food he makes is more useful than any compliment, and at least it is more useful than continuing to talk.

"Hmm~"

The soft and glutinous whitebait meat is like a super concentrated soup, it becomes invisible when you sip it, and the sweetness of the fish instantly jumps out and makes people forget the wanton soup just now.

"Shasha~"

The only part that can be used for cattails with a height of between one and two and a half meters is only a small piece with a length of about one-third of the length of the whole cattail from the root, and the length of the fingers. The white ones are so tender that they can be pinched with your fingers. There will be clear water drops.

Very fluffy, but the fiber feels a bit brittle and tough.

Therefore, after cooking in wonton, it will make a rustling sound when chewing.

The taste is rich, the juice is sour and it forms another level with the fresh fish.

Next, the protagonist who is wrapped in the center by all the fillings-shrimp.

Regardless of other things, the shrimp itself is the best interpretation of freshness. All the ingredients in the filling will automatically retreat. When the teeth touch the shrimp, it will tell you that all of this is for its sake.

Fresh saltwater river prawns are particularly firm, tender and have a subtle "click" texture in the mouth.

"Well, this shrimp is delicious!"

Lin Chou also answered very seriously,

"It's fresh, the prawns were still jumping when I peeled the prawns..."

chatter,

"Salt water is different. Shrimp meat has a lot more muscles than freshwater shrimp. Higher salinity also means that the original taste of shrimp is heavier. Well, if you use river shrimp with whitebait, it will look It's a little faint, maybe it's inverted."