Doomsday Pavilion

In the face of the uncle Warlock who released himself in this way, Lin Chou had no answer.

"???"

"Co-authoring really didn't give me salt!"

Lin Chou put on an expression of business affairs,

"Yes, there is no salt in the store, I forgot to buy it again."

"Where is someone who eats vegetables without salt," the warlock grumbled, "the generous warlock master said he wants to eat salt, the kind of salt flower!"

Huang Dashan holds a jar of low alcohol wine as usual,

"Sand sculpture, why not, let me know about Mussels?"

"Joke!" Uncle Warlock changed into a sharp [smile] emoticon package, mocking the sky and ridiculing it. "Uncle Warlock lives by the sea, don't you know mussels?"

A row of gray fog subtitles were displayed on the face of Lord Shan,

"The mussel (scientific name: Mytilusedulis) is also known as Haihong and mussels. It is cooked and processed into dried products. Mussels are bivalve mollusks with dark brown shells that live on coastal rocks. The coasts of China’s Yellow Sea, Bohai Sea and East China Sea. Mussel shells are wedge-shaped, with a tapered front end and a broad and round back end. Generally, the shell length is 6-8 cm, and the shell length is less than twice the shell height. The shell is thin. The top of the shell is close to the foremost end of the shell. The two shells are equal, symmetrical on both sides, the surface of the shell is purple-black, shiny, and the growth lines are fine and obvious, and grow in a ring shape from the top-this entry is reviewed by the "Science China" Science Encyclopedia entry writing and application work project."

Uncle Warlock felt stable, he didn't even bother to change a punctuation mark.

"Heh," Huang Dashan sneered, "I said Panzhou mussels!"

Warlock: "???"

Yeah, the encyclopedia from two hundred years ago looked quite unreal?

Lin sorrows,

"I can't tell, Lord Shan, you still know Panzhou mussels?"

Shan Ye shrugged,

"You know that there is a fat elbow of Brother Tao in the base city. With the specially fed black mountain wild boar elbow, it is stewed as soft and rotten as the meat (rake). The fatter the better, the more delicious, I don’t know if there are any more. , When he was 8 years old, he dreamed of having a big elbow every day. Next to him was a small stall selling mussels. He used boiling water to cook various wild vegetables and lotus root powder. There was no oil or salt. There were water mold beans and spicy water. Most people don't want it, just to relieve the greasy elbow after eating."

Master Warlock: "Is it delicious?"

Huang Dashan gave him a white look.

"After eating the big elbow, eat it again, just like heaven."

Uncle Warlock glanced at the 4 catties 8 double beef steak: delicate and plump, dripping with fat, tender and trembling, exuding the 360-degree happy taste of no dead ends.

"Give me one too!"

Lin Chou glanced at the time,

"Bao Er probably won't be back today, and I don't bother to go to the base city specifically, so let's make something special today. I will go and see what's in the kitchen."

After a while, Lin Chou came out carrying a blackboard.

"There is no salt for now, but the boss is salty.

Specially serving mussels with spicy water, fermented bitter bamboo shoots, 3 catties of blue abalone with boiled sashimi and black sea, with raw and cooked abalone liver sauce, single-sided roasted rock lamb with vinaigrette.

Colorful snake king wine."

As soon as the blackboard was set, Boss Lin's interest came.

Chefs are like this many times. For no reason, they will have a strong interest in a certain dish or a certain type of dish. It is especially unreasonable-well, just like a certain period of time when a foodie suddenly wants to eat a certain food. Then it may be abandoned in the next second.

After thinking about it, Lin Chou added another staple food to the blackboard: rice with goose lai mushroom sauce.

Huang Dashan glanced,

"The menu today is a bit special."

Lin Chou did not raise his head and kept his eyes open to make water mold beans from fermented beans,

"Recently, it seems that I have been tossing outside. There is no stock in the kitchen. It would be nice to have these. I have already asked You Rong and Da Yue Xiong to pick wild vegetables over the mountain stream in Houshan."

The warlock sucked non-existent saliva,

"Hei Shenhai actually has blue abalone?"

"?"

This question is very strange, the black sea in the era of cataclysm, isn't it?You can still see the penguins every other time!

The warlock sighed while chewing on the steak.

"I like blue abalone. It can be delicious when eaten raw, but it has a bit of teeth, and it is always bitter in the end."

Huang Dashan has a black question mark on his face,

"Ya? Bitter?"

I didn’t mean you, Dayue Hun, what you really eat is Blu-ray abalone?Chew the shell!

Blu-ray abalone is probably the largest, most affordable, and original meat in the waters near Mingguang. It is the most suitable seafood for rookies who have begun the process of awakening and alienation. Although they are picky about the growing area, the growth cycle is still very fast. You can see them.

Lin Chou thought calmly and gestured.

"Um, Master Warlock, don't you know that abalone has internal organs and teeth?"

The warlock was stunned,

"What?!"

Lin Chou continued to make gestures,

"Just in the direction of the sharper shell, the abalone's mouth is there, with two big white teeth growing inside."

"..."

You are in trouble!

The essence of mussels lies in boiled green vegetables in white water. There are many kinds of wild vegetables here in Lin Chou, such as water fern, native ginseng, shepherd’s purse, motherwort, isatis root, acanthopanax, nettle, thorn buds, etc., and finally served with simmered chili noodles , Pepper noodles, white wine, wood ginger, green vegetable water and the basic spicy water and the advanced version of water mold bean dip-the appearance of water mold bean is somewhat intuitive to say that it is a bit like natto, belonging to A kind of tempeh, a single water mold bean has a fermented sauce, and the taste is relatively strong and special. For the first try, it is generally recommended to mix it with spicy water. If you can accept that taste, the pure water mold bean taste can be very good.

"Well, that means."

Huang Dashan was obviously impressed by the taste of the dipping water, and he knew the authenticity by smelling it.

He says,

"The taste of the water mold beans that you fermented in the hot air box is not as good as that which is slowly fermented. It's not interesting."

Lin Chou said,

"Sure, it's just pure time. I don't think it has any meaning for certain things."

Lin Chou has made this dish of fermented bamboo shoots. He likes it to be sweeter than normal. The bitter bamboo shoots that are blanched to clear the bitterness and astringency need to be immersed in a lot of sweet vinasse and fermented for 3 to 4 hours to qualify.

With the four dishes on offer, Lin Chou sat down with the two of them with a large bowl full of steaming rice with goose mushroom sauce.

"Hurry up and eat while there are no guests. I will be deprived of time to eat when I get busy."

As a restaurant owner, it's quite basic that Lin Chou has long been accustomed to not having food.

——————

Let me have another dividing line.

I have to thank my friend from Erha, the strongest king, this old man gave me a reward of 50,000 coins.

This is scary...

Although the boss didn't say anything, I still felt the oppression of the'additional' power.

Ma yeah, what a new one, as an author who has been changing for more than a year, I actually want to add more...