Doomsday Pavilion

(About the first two chapters: it was written that it was Valentine's Day suddenly, which is really owed!)

Lin Chou frowned and thought,

"I remember that there were a few mutant sika deer legs lost in the cold storage. The level was too low. When the beasts rushed to Mingguang, they were crushed on the periphery. Which corner I left behind, I think... "

Shan Ye, who has touched Lin Chou’s cold storage, and even paid off better than Lin himself, took the opportunity to show his power to eat.

"In the thirteenth grid of Gate A2 in the northwest corner, I put the pile of various legs in a mess."

Lin Chou's eyes were faint.

Shan Ye said very calmly,

"What are you looking at, I didn't steal it, I tell you, your Lord Shan is not that kind of person!"

It’s a ghost if I believe you, you forgot that you secretly roasted this handsome bird...

Uh... it's a bird...

Lin Chou waved his hand,

"Most of the alien animals in the underground cold storage are of no value. They are the feed of Nepenthes Xiaoqing and Si Gouzi. If you like it, please feel free to be too polite."

Lord Shan choked suddenly.

"What am I..."

Will the food of normal people be called the insulting name of feed-except dog food!

Linzi, you are too much,

"I want to break with you until I eat meat!"

After saying this, Shan Ye went to the cold storage to move the deer legs like a crab.

Wu Ke was stunned.

"Isn't he proud of what he was doing there? Is this?"

Sikong solemnly said,

"Perhaps I think it is a difficult decision to insist on breaking up until the start of the meal. After all, the aroma of the woods cooking is sometimes unstoppable even with the natural red beans..."

Huang Dashan came back with a lot of deer legs with his hands on his shoulders, almost covering his whole body, "Come and let us let all let!"

Lin Chou called him,

"Go ahead, there is a Yongquan hot pot, and a few more charcoal stoves, shabu-shabu-shabu-roasted, game meat must be eaten so lively to be delicious."

Huang Dashan muttered: "In fact, you just found such a reason because you are lazy and don't want to move..."

Sikong's eyes lit up, and the little God of Wealth who had a dream of sword immortality that had been wronged for many years said in a loud voice.

"Yes, yes, yes, I read many martial arts novels that are written like this, what is roasted chicken with big goose, grilled lamb face and roasted deer leg — hey, by the way, leave me a complete deer leg! I am myself grilled!"

Check it out!

It's this kind of face, just now I said that I didn't dare to eat it...

The atmosphere was instantly heated up,

"Oh, yes, yes, I just watched those old movies in the alley when I was a kid, and I didn’t get tired of watching it over and over again, just thinking about when I could eat the roast chicken there, called the chicken, or the big elbow. It feels like people just bake it like that, it's so fragrant!"

"Let's pull it down, stay in the wilderness for a few days. Stewed and stewed barbecue every day. Is it fragrant? Where is it? I want to vomit when I eat!"

"Hey, don't tell me, the gluttonous saliva of the Maotou boy ran for a few catties and a few ounces. When he grows up, he realizes that there is something called acting. Niang Xipi is a liar, and the chickens are all bad!"

This group of guys don't look mean, but anybody's eyes are full of aftertaste and greedy, and they want to go back to the old movie and snatch those roast chickens and elbows over and eat Hasai.

Everyone had a good time tossing, and moved a few bright red charcoal furnaces to the eyes of Xiaoquan.

The beer with ice slag and the happy water from the fat house are already available, and some deer legs have long been piled into mountains by Lin Chou.

Lin Chou smiled bitterly,

"I still haven't avoided it..."

Leng Han gently pushed Lin Chou,

"Cut!"

Yes, Cold Tyrannosaurus called Chen Qi, and Chen had to cut it, or the cut would not be replaced by himself.

When the venison is placed in the underground cold storage, it is about one degree below zero. It is not completely frozen. The dry surface of the deer skin is slightly iced, which looks like a well-preserved ham clapper.

Lin Chou started using a knife to hit a cross knife behind the toes of the deer’s leg, and he lifted it up and tore it hard.

"Bah~"

The slightly yellowish fat and the deer skin are reluctant to leave the lotus root.

"Huh!" Huang Dashan said, "This color and texture feel similar to the mature beef that Lin Chou made."

The boiling spring of Yongquan slowly bursts with bubbles, and above the spring is a red charcoal stove.

The meat slices cut out by Lin Chou's deer legs are thin and large. The bright red meat slices can hardly see fat, and only a little jade color in the delicate meat becomes soft lines like agate with the sharp knife power.

Huang Dashan was very dogmatic and got a huge square plate underneath. Then, the spindle-shaped venison was neatly laid on the plate, like stacked pancakes.

Lin Chou said,

"These are all picked up after the animal tide. Most of the mutated sika deer are not more than Tier 2 and have been trampled to death and crushed countless. I can hardly find a relatively complete one. The legs of the deer are the ones that I looked at and unfortunately gathered back. At the time, I didn’t think anyone really likes to eat this bite. I had forgotten it a long time ago."

Cut in half, the meat of the deer leg began to become extremely moist, as if it could produce bright red blood at any time.

"Oh, it's still bleeding!"

Lin Chou shook his head and explained.

"Although I didn't hang up, the blood in my veins has already flowed almost, which can barely be regarded as'gravy', oh yes, maybe there may be some emulsified oil like this."

Sikong said,

"It's the first time I heard the saying that the gravy of raw meat is so-why do you look at it, roast it yourself, and wait for the woods to be fed into your mouth one by one?"

Lin Chou pointed at the plate he brought over,

"There are barbecue ingredients in there, which are ground into powder such as basil, cumin, chili, tangerine peel, sesame, pepper, Chinese pepper, bay leaf, papaya seeds, etc., and dipped in oil with a brush to bake it. I can eat it."

Everyone grinned,

"You still want to be thoughtful."

"This is left over from the last barbecue. I don't bother to grind it. Just weigh it and I have to weigh it for a while," Lin Chou suddenly pointed at someone and said sharply, "Hey, whoever, take that piece of meat? When I come down, I’m all burnt, haven’t you seen it? The venison itself is very tender and it’s easier to grow old. It’s so thin that you can’t stay longer because you want to light up my oven or something?"

(Just touch it and take it here, only the taste and texture are discussed here. The physical fitness in the article shall prevail. Please consider the reality by yourself. Even Wu Qiong's venison does not support this way of eating!)

The situation was embarrassingly peeling off the venison from the roasting pan, and Tuan Chengyi dipped a little soy sauce into his mouth.

"Ok?"

and many more...

Why is this stuff different from the venison I have eaten??

The slightly burnt oil residue on the edge reveals a crispness, and the time to take it off is quite timely. There is no bitterness, but it is full of fat.

When chewing, the fat accumulates in the inside of the ball of venison, intertwining with the little bit of gravy left in the fruit to create a magical sweetness.

"Why... how can it feel sweet..."