Doomsday Pavilion

Sikong's people would naturally bring the freshest and best Spanish mackerel, while Lin Chou was thinking about a question.

"Sikong, when you invested in Qinshan Martial Arts School, Qinshan Funeral Home..."

Xia Da silly interrupted happily,

"Brother Chou, Brother Chou, the funeral parlour is gone, my people and I have been faked!"

Brother, you are afraid that there is no misunderstanding about the relative concept of vacation, you really are not vacation-this is obviously unemployed!

Sikong scratched his head for a while,

"Funeral home? I forgot about this..."

"Really forgot?"

Lin Chou was skeptical.

The education port makes money-is it not profitable to monopolize the funeral port of the entire base city?

To say that these wicked capitalists count as an exhaustive plan to make money, Lin Chou would definitely not believe it, but if they made this kind of the lowest mistake, Lin Chou would not believe it.

Sikong talked about Lin Chou,

"Don't make trouble, the Qinshan Funeral Home has always been private. It hasn't been second-handed for more than two hundred years. It has a big background."

"Huh?" Lin Chou said, "More than two hundred years... Is the Qinshan Funeral Home from the Zhao family?"

"That's definitely not the Zhao family!" Sikong shrugged, "I guess it's an old monster... well... It's very likely that Grandma Yue...hey..."

So Lin Chou felt a little relieved and looked at Xia Dasha—this guy is still happy for his sudden little holiday.

Come on, is this a fool with a silly blessing?

Lin Chou got up and poured the pointed meat of hazel chicken wings brought by Sagong on the chopping board and sliced ​​them. While stewing the chicken feet in a clay pot, there were not many chicken feet left, so they were so right, so he added A few pig tendons went in.

"After a while, tear up a few strands of chicken sprouts and put them in to condense them into jelly and stuffing. The water and water wrapper is the true meaning of this kind of small wonton.

The ingredients for small wontons are mainly light. If you want to taste more smooth, tender and flavorful, it is the easiest and most convenient way to make fillings with jelly.

Of course, the pork belly chicken soup prepared for cooking small wontons is still equally important and classic. It does not require any separate seasoning. Only the pork belly is cleaned and then rubbed repeatedly with white peppercorns, and then the whole chicken is stuffed into the pork belly with straw. Stitch, tie and seal into the pot and cook the soup.

Regarding the practice and eating of this pork belly chicken, there were also different schools before the cataclysm.

Of course, Hakka is the most authentic of them. It is mostly blended with Hakka herbs. Later, it is divided into "chicken method" and "soup method" in the title. As the name suggests, one eats chicken and the other tastes soup.

The so-called "chicken method" usually refers to the fact that no water drips into the pork belly before cooking, and the chicken is cooked purely with the soup outside of the pork belly. The chicken is sealed and cooked in three words: fresh, tender, and smooth .

Of course, this method requires a relatively high level of skill for the chef. If the seal is too tight, the pork belly will easily explode. If the seal is not tight, the soup will pour into the pork belly, which loses its meaning.

Lin Chou's method is of the kind that only takes soup, the pork belly is sealed and hastily, the green onion and ginger are thrown away, which is quite perfunctory.

The tip of the hazel chicken wings on the chopping board is almost chopped, the size of a millet grain, and the meat tendons look like shrimps. It only needs to be seasoned with delicate tender ginger, and the ground tender ginger only needs ginger sprouts. The little buds that appeared purple.

What is in Ping is pure, and what is in Ping is hypocritical.

The Spanish mackerel that Sagong wanted was quickly delivered. The size ranged from a newly born fry to a super big one. The male and female were both young and old, lying neatly in the crushed ice.

In addition to the people from Sikong who brought the fish, there was also a second-tier private boat boss who was looking at the third-tier signs, nodding and bowing.

"Young Master Sagong, when we heard that you want Spanish mackerel, we immediately went to the dumpling reef and swung a few nets and hurried back. Hey, a handful of the reefs on the dumpling reef is the hardest to get off the net. It’s the best if it can’t hold it Yes, slender and stylish, with a lot of exercise. Whether you eat it by frying or making dumplings, you can ensure the cheeks and taste!"

Bayu is not very popular in Mingguang. Although it will not be directly thrown away, it can not be sold for much money. Most of them are sent by the ship boss to the crew’s relatives and friends to be a favor.

As a result, I was caught today.

The boss of the ship just felt cold on his face, touched it, good guy a golden card.

He squeezed the card tightly in his hand, his face was full of purple,

"How can this be done, how can it be done... it's worthless..."

Sikong is in a good mood,

"Go on the side of death, get a bargain, and wait for my son to keep you for dinner?"

Sa Yazi, who was thankful for the boss of the boat, ran away, and threw down a big box before leaving.

Sikong stepped forward and opened it, and a huge pliers lifted up from the inside, ran to his ear and squeezed past.

"Hi, let me go, what a big guy."

There were three snow crabs lying side by side in the box. The carapace was steep and ferocious, apparently from the northern waters.

The water temperature in the sea near Mingguang is quite high, which is not suitable for the survival of the snow crab. Although most of the creatures that can reproduce in the cataclysm era no longer have the right to demand harsh living environments, who would mind living more comfortable and moisturized A little bit?

Therefore, if you want to catch snow crabs on a large scale, you must at least sail from the black and sinking sea to the north for about a thousand nautical miles to reach a specific area.

Lin Chou said while processing the meatballs,

"This thing is good to eat when grilled. The snow crab carapace produced near Mingguang is relatively smooth. You can see that these snow crabs have a small mountain on their backs. They must have come from a cold place. The boss of this ship is really interested. "

Sikong didn't like to take care of this kind of seafood-he was weak in physique and should not eat cold food.

Sikong said,

"Will you still be able to give this young man seafood? I'll pass by and see someone else’s boat with a rare piggyback. Every year there are 800 people who come here to ask for tricks. Is this young man stupid? , And even more shamelessly, seeing Tian'er knocking on my door because of a bit of a relationship. If it wasn't for the good-looking temper of Sagong Yu, see if I don't smash Ya's posterior molars one by one... annoying... forget... "

Lin Chou just listened to this.

"This thing won't survive one day, so just cut it directly. Just cut the legs and grill them with salt and pepper, and squeeze a clove of lemon on it. It's very sweet. As for this crab shell... it's not winter and I don't have any cream. Order a vegetable soup like scallop conch? Fried rice is also great!"

Si Kong pouted,

"whatever."

What he likes most is the deliciousness in the mountains and forests, especially for tonifying qi, blood and deficiencies.

If it weren't for Lin Chou's conditioning, it would be almost necessary to drink a bowl of such seafood soup with his body for half an hour.

Sikong Road,

"Why doesn't Huang Dashan return the goods? Why don't you just rush a pig? It's enough for a pig to come out for so long."