Doomsday Pavilion

Speaking of this attribute, it seems that only professional players like torture officers would like it. Boss Lin shut himself down on the spot.

Of course, people with this attribute must have a big heart, otherwise, for example, when Lin Chou and Leng Han meet, the communication between them gives people the feeling that they each took a knife and stabbed. This is the trend toward the development of horror films.

It may also be beneficial, for example, there is almost no such thing as a secret between two people.

emmmm...

Wait, this doesn't seem to be a good thing, it should be terrible.

Lin Chou shook his head, threw some unrealistic things into the garbage, and began to concentrate on processing the eggplants.

In fact, the egg carp can not really be called a dish that requires great skill, or it should be said that it is a patient work of slow work and meticulous work.

The strong green eggplant that Lin Chou chose was suitable. Lin Chou only needed to cut it vertically into one-centimeter thick slices to complete the first process.

"Well... it looks like a lot of dragging code on the chopping board." Wu concluded.

"roll!"

Lin Chou dragged a lot of them, uh, the eggplant slices into a large pot of 10% hot chicken fat, and quickly used the oil temperature to shape the eggplant surface. After removing it, reheat the chicken fat in the pot, turn to low heat and repeat. Add the sliced ​​eggplant and deep fry slowly.

In fact, this step can directly fry the eggplant slices from the inside to the outside to a crispy level, but Lin Chou's choice is 70% dry, and then hang the egg slices one by one after they are out of the pan, and use them in a cool place. Drying with hot air will give the eggplant extra toughness and "firmness" properties.

From the beginning to the end, the eggplant is a kind of "cup" instead of being simmered into a pot of eggplant.

The next step is to prepare the ingredients. The egg carp needs more ingredients. Well, Honglou cuisine has always been mainly refined.

The first is the chicken breast. The young hen, emmmm, who has never been in love, is used. You can imagine her... its breast is very tender and juicy.

Beat the meat with a crackling hammer for a few times, and then cut the chicken breast into centimeter-square cubes along the texture. Finally, use the rice wine and white wine to mix the water and starch with two to one whipping and beating to pull out the tendons.

Soak dried mushrooms, cut into cubes, and set aside.

Dice the tofu, fry into the pan and fry the chicken breasts together to create a fragrant flavor. Then add the diced mushrooms and stir-fry slightly, turn to high heat, add a little mashed mushroom soup and simmer.

Pine nuts, hazelnuts, cashews, almonds and some preserved fruits are also fried to give a dry fragrance.

Put a little more oil in a casserole, combine various ingredients in one pot, and simmer sliced ​​eggplants with chicken soup, abalone juice, oyster juice, and autumn oil.

Autumn oil especially refers to the first soy sauce in late autumn. In fact, it is soy sauce. It is divided into first sauce, double yellow and autumn oil. It is commonly known as Fuxia, which is the temperature of the year. When the yang is at its highest, it is most suitable for fermenting and drying soy sauce, so the first soy sauce in autumn is the best.

The rice wine is cooked in three or five times during the cooking process, the simmering is finished with sesame oil, and the rice wine is fried in a small fire, stirring constantly, so that the water evaporates, and the oil is burnt.

"This smell~"

Wu Ke and Huang Dashan sniffed.

Especially Huang Dashan, who had obviously disliked it before, and now Harazi has already been on his face.

"Hey, what are you doing, Linzi, don't you invite people to taste the dishes after they are ready..."

Lin Chou squinted at the two hopeless guys, carrying a large thick-glazed black earthen jar in one hand, and the action of filling the finished vegetables into the jar did not stop at all.

The taste of aubergine is most needed for storage, and it can't use anything else, only bad oil.

As for the bad oil, Gu Zhong's "Rising Xiaolu" has an article:

Make ten catties of sweet grains, five catties of sesame oil, two catties of salt, eight taels of pepper, and one or two peppers, and mix well. First, tie the empty bottle with burlap and store it in the urn, then put it in the pot and seal it. After a few months, the empty bottle is filled. , It's terrible oil, very sweet.

The method of glutinous oil is simple. The ingredients used are only glutinous juice, salt, etc., after mixing it, it will be coffee-colored, with a salty taste, and glutinous oil-based dishes such as glutinous oily claws, glutinous oil fish fillets, and glutinous oil shrimp. Delicious and chic.

Well, a very delicate "oil".

Seal the egg carp with a large amount of bad oil, isolate it from the air, and make the egg carp taste "permeable" and mellow, so that the unique and lasting flavor of the egg carp can be made.

But let’s just say that it’s impossible for Huang Dashan and Wu Ke to want to eat this stuff today.

Huang Dashan and Wu Ke's boss were not happy, Wu Kexu kept talking,

"This is too bullying. I just watched and smelled it for a long time. It was not like this."

The fact is that Lin Chou himself feels greedy...

However, I am reluctant to use a hot air box to accelerate the time, or let it be stored quietly and naturally fermented.

Lin Chou squeezed his chin and thought about it.

"Emmm, to thank the sponsors, let's add more dishes today."

So he wrote the words "Sweet Prawns in Soy Sauce" on the small blackboard and put them at the door.

"Wait!" Huang Dashan looked inexplicable, "Let’s first say, where are your sponsors? What are you sponsoring? If you say sponsoring you, isn’t it just meat buns and dogs?"

Lin Chou stretched a face,

"Qiuyou, sponsored by Calabash Baby’s mother, lousy, Bao Er brought it over and said... uh... which factory is here... I forgot... Anyway, it was sent a few days ago. The sample I tried."

The Lord Shan bared his teeth,

"Sure enough, there is no return."

Lin Chou was "moved" by the special scent of this thing when he first took out the bad oil. Coupled with the inseparable autumn oil that often appears in various texts, the two little things are more correct, it is simply made in heaven.

It just so happens that there are many seasonal sweet shrimps delivered by sea hunters in the small restaurant, which does not add dishes to the diners. Lin Chou feels that he will appear to be particularly simple.

Big head sweet shrimp, first-order, long-fronted shrimp family, can be regarded as the relative of peony shrimp before the cataclysm.

The head is more colorful, and the only thing that is not good enough is that its shrimp tail is small and pitiful, the meat is tender, and it has a rich, sweet and salty taste from the ocean.

Lin Chou divides all the big sweet shrimps into two parts. The more lifeless half is directly peeled and the meat is taken out. A pile of shrimp brain oil is taken out and fry into fragrant bubbles. Then a few salted egg yolks are added to stir fry to get the fragrance, and then add steam. The cooked pumpkin puree is stirred into a paste, and the ratio of pumpkin puree to shrimp brain + salted egg yolk is controlled within 3:1, so the total amount of the paste obtained by Lin Chou is not too much, and will fill a large pot.

Afterwards, the remaining half of the big sweet shrimp is braised with bad oil, autumn oil, water chestnuts, celery stems, carrots, sweet peppers and other vegetables. Add the fried pumpkin and shrimp paste when it comes out of the pan.

"Hiss~"

Lin Chou took a deep breath.

Oh my god, my real name is touched, the smell of this bad oil is also great~