Doomsday Pavilion

Boss Lin smoothly came from the system with two black clay hot pots, with charcoal in the hollow and round belly.

This kind of earthen hot pot called "bottom mud" was originally produced in Sanqing Village, Gaoxian County, Yizhou before the catastrophe. It was hand-made in an earthen kiln and burnt and glazed with camphor leaves. It presents a silver-gray metallic texture, and has the characteristics of slow heat transfer and good heat preservation. It is the best utensil for long cooking and slow stewing.

The two old clay pots that have soaked up the soup and oily water for a long time have become thicker and darker than the silver-white noodles. The thinnest and more than one-finger-thick pots give people a gentle and gentle feeling.

Lin Chou clapped his hands and was quite satisfied with the color of the pot. Whenever he stretched out his hand for something, it was the time when his favorability of the dog beep system was at its fullest. The rest of the time was always negative.

"Well..."

The next step is to deal with the "eight raw four colors", which are the simplest cutting board process. All the two halves of the chicken gizzard are cut with a knife, a small flounder knife, a squid knife, a pork kidney knife, and a shredded leaf. Leave the head and tail of the prawns to remove the prawn thread, three fat seven lean pork belly with tender ginger and chopped velvet for at least an hour. Use a knife and palm to squeeze into a spindle-shaped knife-shaped meatballs, and chicken kidneys, goose intestines, carrots, mushrooms, vegetables and tofu fans.

Normally, Basheng hot pot is a kind of shabu-shabu. The basheng hotpot is first eaten with four colors.

However, Lin Chou only used the soup today, so he specifically chose this kind of earthen hot pot that wants to stew something for hours.

Four-color base. In addition to the greens, the bottom is placed with bamboo shoots, stalk radish, mushrooms, tofu, and vermicelli. The top is placed from the bottom to the top according to the taste. The knife-edge meatballs are the top, and they are filled in advance. Soup.

With a few pieces of red charcoal, the heat radiates from the center of the earthen hot pot to the periphery, and it takes almost tens of minutes to make the soup in the pot boil very slowly.

Lin Chou carefully controlled the amount of charcoal to keep it in a boiling state. The most important thing to stew a pot of clear and delicious Basheng soup is that the lid should not be put on before the first boiling. The raw fishy smell can be dispersed with the steam.

The ingredients were handled very cleanly, and Lin Chou was also satisfied that the soup did not swell with the half-boiling state, and did not waste his thoughts.

After covering the ring-shaped lid of the earthen hot pot, the ingredients in it should be cooked for at least two and a half hours in this "warm-keeping" measure. The time and the heat of the charcoal fire will let the ingredients understand each other in depth, and each oozes a small amount. The fat first floats on the noodle soup, and then circulates in the pot with the soup, back and forth, seamlessly.

Gradually, the sharp new fragrance of the freshness has transformed into a mature fragrance, as if even the fragrance has been polished off all the "edges", becoming rounded and free.

Wu Ke came up with a high-end, high-end "inspiring air into the nose"

"Brother Chou, this soup, um, is so special."

Mingguang base city is based on the sea. Wu Ke has seen many street vendors selling wontons and noodle soups that use dried earth fish roasted in fragrant milled powder and seasoned in the soup. It is indeed an unforgettable fragrance and deliciousness.

As for the combination of raw land fish, raw oysters, fresh shrimp and chicken gizzards, goose intestines, chicken kidneys and pork loin, it is used to stew soup...

With all due respect, he really never thought that this could be a very mature, reasonable and historical soup, and it didn't have any smell??

Time seemed to be drenched by the slow heat of the earthen hot pot and the warm boiling of the hot pot. Lin Chou sat next to him and said while taking care of the soup.

"The collocation of ingredients for Basheng hot pot is not fixed. After all, it is actually a shabu-shabu. It depends on the minds of the diners. The so-called Basheng actually refers to those classic combinations. It takes a lot of thought to use its soup. I have to control the ratio of ingredients early in the morning. For example, this chicken kidney, you don’t think it is small, it doesn’t smell much, but after it’s cooked, it’s quite different. Yes, the soup made entirely with kidneys will have a metallic smell, iron-zinc smell, which is the feeling of licking iron doors and water pipes, you know..."

Wu Ke looked ignorant,

"Brother Chou, your childhood experience is too rich. Fortunately, this is the catastrophe era. If you were born before the cataclysm, you must be the kind of baby who can't stop the iron gate every winter. .."

Boss Lin hit haha----

The babies coming out of the alley are still the kind of alleys next to the market, and there are a few of them who are really honest.

There are really such honest children who have been eaten and wiped out the bones and scum.

Although Lin Chou is reluctant to mention it, most of his childhood memories are very good memories...

However, in this era, this era of evolvers, living corpses, alien beasts, magic plants, and imaginary beasts, any shadows will be magnified by tens of times. There is no need to specifically mention evolvers, the chaotic era. Ordinary people have never lacked human evil, so there are few such examples.

"Brother Chou! Brother Chou? What are you thinking..."

"Wandering, cough cough."

"I and You Rong have waited for a long time, and then are we going to deal with the cockles? The fish is really beautiful, it looks like a sword."

"Ok."

There are just three small fishes over 20 centimeters in length. The body of the fish is so thin and thin. It's hard to say whether there will be two or two pieces of meat after pinching the head and tail, but Lin Chou specially made such a strange soup. Match it...

I have experienced so much in this small restaurant, and my instinct also tells Wu Ke and others that these fish plate B tastes not easy...

How can they not expect it?

The shiny fish resembling a treasure knife was respectfully invited out of the incubator by Boss Lin, and then immediately put on the cutting board.

Just looking at the look of Lin Chou's movements, the sense of ritual really threw Jill's feet.

"Mom...it suddenly feels terrible..."

Wu Ke swears that if the Basic Law is that people can eat and are delicious, there is a high probability that someone like him, Wu, will have a few good-quality five-and-three-layered meats. It is difficult to guarantee that he will not be affected by Lin. The boss enthusiastically invites to the cutting board...

Lin Chou took a deep breath.

"In my career, cooking such a sourced, valuable and cherished ingredient is really great."

Dao Coilia have no much vitality. They are tossed by the fat and thin duo and can maintain this good physical condition. The cutting board is already quite good-of course, if conditions permit, Boss Lin can even help them adjust their mental state. , Such as the whole Suona blowing a trumpet to celebrate.

Boss Lin is very tolerant, and doesn't mind if they make a little emotion or something. It is completely understandable. After all, whoever puts on the chopping board will not feel good.