Doomsday Pavilion

Okay, then let's not forget that the egg dumplings are still raw.

The half-cooked contents of the stuffing include minced fish and three mushrooms. Lin Chou has only slightly fried three kinds of mushrooms, in order not to destroy the sweetness of the mushrooms and to remove part of the excess water.

The modified version of the three-mushroom soaked fish and clouded egg dumplings still need to be cooked in eight raw soup to be considered as a finished product. Of course, we don’t need the part of Lord Sanhuang and his concubine and children in this cooking process.

Boss Lin took out the Basheng and others from the earthen hot pot. During the process, a certain Comrade Wu coveted and said,

"Brother Chou, do you still use this stuff?"

"No need, do you want to eat?" Lin Chou casually threw a knife-point ball into his mouth, "Sure enough, the smell of something slowly cooked in a clay hot pot is really a kind of magic~"

It's just pork meatballs with ginger paste, without any extra seasoning, not even salt, but the taste is surprisingly good.

The surface of the spindle-shaped knife-point meatballs is not the grayish-white color of the broth meatballs, but as if they are not yet fully cooked, even with a moist pink color, Lin Chou personally beat the pork mince for an hour as a raw material. It makes the meatballs know that it is very tough from the surface, without the roughness of the meatballs that are usually eaten, as if it is coated with a smooth oil film.

One bite, not to mention the elasticity, there is fat and soup from the meatballs infiltrated into the mouth, the content is not much, but it can let people know that the method and heat of the knife-pointed meatballs are just right and full of time.

"Fresh~"

Lin Chou stretched out a finger and said to Wu Ke,

"I think we need a little ginger vinegar sauce. These'leftovers' are still worthy of respect."

Said it is ginger vinegar sauce. Actually, Lin Chou likes to soak the fresh chili ring and coriander root in the juice of ginger + spring onion, mixed with soy sauce vinegar. Of course, it is perfect to add a few drops of lemon juice or a slice of lemon leaf at the end. of.

Obviously, Wu Ke was already obsessed with the taste of the little flounder in the eight lives.

"Brother Chou, Brother Chou, I remember you had sand crab juice here, so you can chant the whole thing?"

Lin Chou rarely praised Wu Ke.

"Tsk, it seems that your kid has learned a lot from me. In addition to the crab sauce with soft tofu, chicken and white porridge, cold steamed fish and boiled fish in water are dipped in this cold porridge. ——"

"Sucking, if you don't mind that brother, you must have cold porridge, right?"

In the end, Wu Ke, who was shameless, insisted on putting the two small halibuts in the incubator to cool thoroughly before eating. A mouthful of cold porridge and a mouthful of sand crab juice dipped in fish meat was called satisfaction.

"one more bowl!"

Lin Chou was speechless,

"Sand crab juice is cold food, so is flounder, and it's cold. Remember to put a large glass of salt water on the bedside and toilet when you eat so many nights."

"..."

Wu Ke was stunned for a while.

Put salt water?

Co-author, is this afraid of my prostration or why?How can I be so crisp...sizzle...

It's okay if he didn't think so. In the next second, Wu Ke suddenly felt a little uncomfortable in his stomach, and he was still making a gurgling sound.

"Brother Sorrow..."

"Ang, take a bowl of pig blood soup over there and drink it yourself. Have you seen the two bottles on the shelf?"

"Well, a white pepper, a devil pepper?"

"A spoonful of each."

"More, how much?"

"You heard it."

"..."

Fortunately, in addition to the knife-pointed meatballs and flounder, the other "leftovers" in the eight raw soup have been cooked for too long, otherwise Wu Ke might have to eat more.

"Hiccup~"

Wu Ke hiccuped wildly, while he came over with bloodshot eyes, big red lips, and running noses.

"Brother Sorrow, I think you are fucking me now."

Lin Chou said,

"If you don't put more pepper and chili, the pig blood soup will not work as well. After all, some of the ingredients in this pot are of the same order. It is difficult to fully play the role of the pig blood soup when the original energy is hedged."

"Stone hammered, right? It really is messing with me, otherwise you would never explain so much." Wu Ke said quietly.

Lin Chou: (• ́•́╬)

I wonder if this person has a weird attribute, for example, he doesn't just put the words in his heart directly or write it on his face?

It's so hard to live...

"Brother Chou, the soup is rolling again~"

Wu Ke made a difficult reminder.

Wu Ke didn't care about diarrhea or his body, and now he only regrets.

Damn it, I eat too much...

Also, isn’t the earthen hot pot slow? Why the soup is boiling again so fast, can’t it work until I finish digesting the stuff in my stomach??

Lin Chou put the egg dumplings into the soup of the earthen hot pot one by one, and the warm boiling water gently stroked the surface of the egg dumplings. The egg dumplings are not like pasta, which will always stain the soup with a small amount of flour. The particles can be used in the soup to make a pot of white milk-like soup. If they are not used, it can only be called muddy.

Egg dumplings are different. Eggs can purify the soup and make the soup clearer and more pure.

"How long will it take to cook..."

Wu Ke drooled while burping, his expression was pure and tangled.

Lin Chou smiled,

"I want to turn the fire down a bit. The ready-made clay hot pot can't be wasted, and it won't live up to the pot if it is slowly stewed."

The egg dumplings and Basheng soup needed to be integrated for a deeper exchange, and Lin Chou suddenly remembered that he still had something to deal with.

The fish heads and bones of the three scorpions are still lying on the chopping board. You let it just lie on that thing. I'm sorry. I'm sorry. I'm sorry for the air in the middle. It's a crime at all!

The head of the saury is probably the thickest part of the saury, but it is still useless. There is no meat on the head—emmmm. Obviously, it is time to invite the child next door to worship the sky.

The fish head and a fish bone are still well connected. Lin Chou carefully twisted it up and put the fish bone part into the flour-filled dish, trying not to get the fish head and making the fish bone part evenly covered with flour. , Shake off the excess flour.

The three fish bones and the perilla leaves and ginger slices that are also coated in flour are fried slowly in a pan with warm oil. Even in warm oil, the fish bones need to be removed from time to time to avoid being fried.

Frying a fish bone is nothing more than a skill for Lin Chou, but the preciousness of the ingredients requires him to be careful.

"Well..."

The perilla that is put in the oil pan is the bole of fish bones. The slow-fried perilla leaves slowly release its special aroma into the oil, and the fish bones are constantly infiltrated by the oil, filling in a touch of mutual affection. .