Doomsday Pavilion

Su Yourong Le ran in from behind the kitchen,

"Master, eat figs...huh...what are you doing?"

"Gudong!"

The fat and thin mouths were clearly dying, but there seemed to be a hydraulic machine in their throats.

Let me do it~

No wonder all the women in Yanhuishan are crazy, this is such a little fairy!!

Gothic skirts, white ribbons, beast ears mothers... oh, there is even a big furry tail...

Hiss, the old man's girlish heart.

Looking at it, Su Yourong's eyebrows were erected-

The fat and thin were horrified but horrified.

Why do you suddenly feel that the movement of raising your eyebrows is so scary?

This little loli is so cute...

Sack of balls!

This seems to be the signature action of Cold Tyrannosaurus and Chizhi. Generally, the next process after the two of them raises their eyebrows can not be described in the word "dangerous". It is right after nine deaths...

Have they all passed this exclusive ability to Boss Lin's little apprentice??

"Humph!"

When Su Yourong turned to Lin Chou, the smile on his face was sweet and greasy.

"Master, this fish is so beautiful!"

Holding two figs the size of an adult's fist with dewdrops hanging in her hand, the peel was purple-red, shaped like a large, honest peach.

Lin Chou reached out and took the fruit, and pulled out a green banana leaf from the back of the counter.

"Slap~"

The figs were photographed thick and flat, and the beautiful yellow flesh was overflowing from cracks in the peel.

"Suck--well, it's so sweet."

Su Yourong smiled,

"Sister Chizhi and I just found out on the opposite side of the mountain stream in Houshan. What a big tree! So are we going to eat fish today?"

Lin Chou rubbed her head.

"These are Coilia, I have to think about how to make them."

...

Jiang Dao is a very squeamish thing, although the fat and thin duo made a temporary fish tank and rushed back as fast as possible, the three fishes were still half dead.

Lin Chou put them in the incubator to keep them alive as much as possible, and then began to flip the cabinets.

Wu Ke asked absently while using the recorder to check the images of each camera.

"The first time I saw you didn't rush into the kitchen and wait for those things?"

"The knives deserve caution from any cook," Lin Chou said. "I remember bringing it here and putting it in a cabinet in the kitchen. Why can't I find it?"

There are old recipes in Lin Chou's house, probably hundreds of years old and handwritten.

It's not a collection or an original, it's just a very ordinary old recipe.

Lin Chou was already a little eye-catching about how to deal with Coilia, but the memory of certain steps was blurred. After all, he was still a little carrot when he read the old recipe last time.

"What??" Wu Ke's eyes widened, "Brother Chou, you have to read the recipes when you cook. Is this an open-book exam or cheating?!"

Lin Chou looked innocent,

"How many pages do you turn at most while reading?"

"Uh, what do you mean, turn a few pages."

"Don't talk nonsense, how many pages can you fall asleep?"

"...Brother He Zhuo, you read that book mainly for hypnosis?"

Lin Chou didn't feel embarrassed at all.

"This is the essence of humanity."

"Yes, yes, essence..."

Boss Lin and the old recipe really have a story that I have to tell——

So good, here comes the question. Does anyone think that learning cooking starts from writing questions and endorsing like an ape exam??

That's right, Lin Chou's father thought so.

Other people’s children learn to cook, don’t take care of the three-seven-ones, and they can just practice the basic skills directly. Lin Chou taught Su Yourong the same, but Boss Lin’s father, comrades, did not. He asked Lin Chou to read, read, and memorize the recipes. , Then exam...

Learning how to make fried pork with bamboo shoots, fried octopus with frozen octopus or fried pork with a rolling pin basically depends on Lin Chou's test results.

Oh!

The past is so fucking unbearable to look back...

There is no doubt that Boss Lin is a very standard academic scum, that's why he has such a deep grudge...

There is no slag.

Sleep with the book.

Better than bed Turin.

"found it."

Lin Chou sat down on the counter, flipping through the pages.

"Well, here it is..."

"Eight raw hot pot, traditional Fujian cuisine, eight raw four-color, delicious and mellow, raw chicken gizzards, fresh sea oysters, beef scallops, flounder..."

Wu Ke also leaned in and followed,

"I said, Brother Sorrow, this doesn't look special. Are you going to use this fish for hot pot? A waste of it..."

Lin Chou rolled his eyes and said,

"Even you know how to use knives and coilia to make hot pot waste?"

"Hey, this is called the black gentleman who is close to Zhu, the black man who is close to Mo, and the villain Yu Yuli..."

"Stay and go!"

"..."

"Ahem," Wu Ke's expression seemed to be scratched. "I just want to know what's different about this book, it's completely the same as a normal recipe..."

Lin Chou snapped the book closed.

"You..."

"This is a very, very, very ordinary old recipe, there is no magic, nothing worthy of your curiosity, understand?"

"I just want to see the material ratio and processing methods. The difference between the old school and the new school is still very big."

Wu Ke uttered, obviously not believing, muttering,

"Ming Guang's famous boss Lin always reads the recipe before cooking, who would believe it?"

Lin Chou: (_)

Yes, can I take it??

After that, Lin Chou took care of himself to prepare Basheng hot pot.

Basheng hot pot is a very magical and casual dish. When it is done well, the soup is delicious and the meat is poor, it is a pot of fishy soup, which is simple but extremely extreme.

"Um... let me think... I have to pickle the potherb mustard first..."

There are many types of pickles in potherb mustard, including dry and wet, sour, salty, spicy and even sweet.

What Lin Chou has to do is light salty potherb mustard, a whole vegetable is marinated directly in the altar, the color is between black and dark green, and no more marinating is needed until ordering.

The pickled potherb mustard even retains a certain freshness of the fresh vegetables. The sea salt and clay jars give it a deeper double bottom flavor, which is very beautiful.

Well, if you have to describe it, you can treat it as the taste of time.

The pickled potherb must be tied along the root, one piece is changed into two pieces, the horizontal stripes are cut into thin filaments, the oil is adjusted into one portion according to the ratio of 60% lard, 20% chicken fat, and 20% vegetable oil. Heat in a pot and stir fry The fine silk of potherb mustard, activates its deep fermented fragrance.

When the water is dry, add a lot of rice wine, scallions and ginger slices. Finally, boil the bamboo shoots and hazel chicken bone broth, remove the foam, let it cool, and then pour in the aged rice wine and set aside.

The new method will reasonably omit the step of letting the rice wine cool down and letting it stand, but in fact, this step is very important for the whole dish. For example, it will not foam during the second boiling, which can greatly reduce the boiling. The raw fishy smell of eight births.