Doomsday Pavilion

Whether to say it or not, Lin Chou still prepared many kinds of dumpling fillings to take care of the unprovoked enthusiasm of these guys-as if he hadn't eaten dumplings in a few years.

The four wild vegetables are based on water celery as the main flavor, and they are paired with beautiful, two-to-one mixture of beef and wild boar. The red is crystal clear and green is transparent.

This is the dumpling stuffing strongly requested by the evolutionists. Boss Lin insisted that the wild boar and the beef will be as hard as a gundam after being cooked. He wanted to replace the wild boar with lamb. This suggestion was ruthless and unanimous. The denial is gone.

The classic leek, egg and shrimp stuffing, but Shan Ye secretly poured half a bowl of abalone juice into it, um, it was Lin Chou’s hand-cooked stock, sticky, and very flavorful. I don’t know if I will put leek, egg and shrimp. The umami is obscured.

The veal stuffed with wild onion, half fat and half lean about 8 months old, has the most beautiful texture and pleasant fragrance.

There are more than a dozen kinds of fillings of this kind, all of which are made by the evolving guys who think they are good at craftsmanship. It is worth mentioning that Mr. Lin also made a dumpling filling: eggplant and chicken sauce filling.

emmmm...

In this regard, the evolvers have said:

what is that?

do not know!

never seen it!

Lin Chou was slightly sad.

In fact, this trap is much more difficult than minced meat. Eggplant itself is common, and its ability to absorb fat is quite fascinating.

His method is to first wash and pickle the eggplant with salt water, squeeze out the water to semi-dry, then heat the chicken fat of the colorful hazel chicken over water to keep the oil temperature between 90 and 100 degrees, and then the pickled eggplant The dices are slowly "fried" in chicken fat.

Compared with normal chicken fat, hazel chicken chicken fat is slightly lighter, light yellow and almost colorless, and it doesn't even smell the sticky greasy taste of oil.

Only a small amount of chicken fat is needed. "Fry" for more than ten minutes until the fat is completely absorbed by the diced eggplant. After removing it from the stove, let it cool slightly. Add salt, five-spice powder, pepper, soy sauce, oil, green onion, ginger, etc. Wait for simple seasoning.

Compared with the normal seasoning, the consumption of soy sauce is slightly larger. When it is stirred until it is sticky, the aroma of eggplant and hazel chicken fat suddenly blooms and doubles.

When they were wrapped up into white fat guys, they dropped into the pot, eh, and then expanded again...

The evolving people all over the mountains and wild squatting on the hillside holding old bowls the size of their heads are quite spectacular. Yanhui Mountain is filled with the smell of aged vinegar and garlic that can't even be purified by the red beans.

"Gan, Lao Jin, what's in your bowl? Sesame sauce? Eat dumplings with sesame sauce?"

"Wipe, don’t put on a surprised look, are you curious baby, what's wrong with mutton dumplings dipped in sesame sauce? You don’t eat mutton dipped in sesame sauce? I also put leeks and rot. The thief pulls incense!"

"This vinegar is not good, old vinegar is far worse than balsamic vinegar~"

"Sucking, someone didn't know where to dig out a whole glass jar of Zhenjiang balsamic vinegar last year. It was half-dried, and it was later auctioned off by the restaurant at a high price."

"Tsk tsk, the fast food chain at Yishanfang, it would be a waste to ask for such a good thing."

"Beep Lailai, what does it have to do with you, the whole wine, take one, dumpling wine, dumpling wine, the more you drink, the more you get~"

"dry!"

Most of the evolving people are the masters who have no meat, but today’s most popular is the chives and eggs. Huang Dashan is very proud of this.

"Have you seen it? Everyone still has eyes. It's because I put half a bowl of abalone juice, you know?"

Lin Chou's nose is not a nose and eyes are not eyes.

"You know, it's really quiet when there is no you on this mountain."

He still feels distressed about the bowl of abalone juice. Boiling abalone juice is not boiling abalone juice, but simply boiling people.

The whole process is simmered slowly, adding some soup and a few abalones from time to time, and sometimes it even takes dozens of hours to get the finished product.

"Groups, all with heavy taste!"

Boss Lin kept complaining, shouldn't the dumplings stuffed with chives and eggs be light and bland? What's the matter if you put a few pounds of abalone juice in?

"Oh, my dumplings are cooked too."

Mediocre, diced eggplant and chicken sauce.

Biting on a bag of hot grease bursts out instantly, not greasy, full of fragrance, the freshness of wheat, oil and eggplants in the mouth is like a symphony, ding-dong, ding-dong, particularly beautiful and emotional.

However, from Huang Dashan and others, this stuff is "vegan" stuffing. The oil and water are amazingly low. Where are the veal and wild onions and wild pork stuffing, it’s full of meat to eat, and there is oil in the meat. Xiang's head straight to the forehead.

"I'm done eating, do something."

In fact, Lin Chou was staring at the eggplant in the vegetable garden before, and he would plant some weird things on the back mountain in his spare time. Anyway, there are almost no seasonal distinctions in this era, three hundred and sixty-five days a year. The name is all summer, and everything can be planted, any day can be achieved.

This tough, long strip of small eggplant has a full green leather, and is crunchy when chewed, which is very good.

Since he heard that Leng Han was going to catch the red flying fish, he began to wonder what to use to accompany the flying fish to make a dish, um, or make a few more flavors for Comrade A Leng that she hadn't tasted before.

So Boss Lin thought of scallops. The wind-cured flavor of scallops actually matches ham and bacon. Leng Han would definitely like it.

The original meaning of the scallop is to cut the dried fish, and the flaky dried fish.

The pinnacle of kangaroo's reputation can probably be understood as originating from Cao Da, and Lin Chou's approach would also like to refer to here.

According to repeated studies by a group of people, they believe that eggfish:

Chen Cai is an eggplant product that has been preserved for a certain period of time, rather than fresh and freshly fried.

Dried vegetables, dried vegetables, are dried, and there is no soup, stew, vegetable juice, etc.

It is salty and fragrant, chewy, and has a variety of special flavors.

I am used to eating cold. It is neither a hot dish like hot stir-fry nor cold meat cooked at any time. It takes a long time to taste delicious.

"Frying, simmering, harvesting, mixing, and sealing" can be said to be the "Five-character Scriptures" of the eggplant. There have always been many people who have restored this dish, and the practice is also inextricable.

The ancients had two concise and concise remarks about all kinds of dishes, the tasteful ones make it out, and the tasteless ones make it into it.

Eggplant is a vegetable, it has a delicate fragrance, but it is not a thick flavor. Eggplant is a seasonal dish, not available all year round. It is necessary to eat eggplant in the season when there is no eggplant. The eggplant delicacies that are rich in flavor and easy to preserve, and can last a long time, are delicious and delicious.

"An eggplant can also produce flowers, really."

Huang Dashan sneered.

Lin Chou's brain buzzed,

"Wait, did I say what I just thought?"

Lord Shan nodded naturally,

"Don't you always be like this? Why do you seem to be surprised~"