The sandworms collected by the old man are of very high quality, with thick skin, and the colors of each bunch ring are very bright and bulge outward.
This means that sandworms are very healthy, more active in the gravel, eat more, have stronger digestion capabilities, and accumulate more nutrients.
In layman's terms, these sandworms are athlete sandworms who have developed their deltoid muscles and vest lines.
The edible part of the sandworm only has one layer of skin, so of course, the thicker the skin, the better the taste.
Such high-quality sandworms can be called sashimi level. When paired with wasabi mayonnaise and balsamic vinegar, the taste can make people drool two pounds just thinking about it.
However, considering all the women and poor Mr. Jiang, Lin Chou had to give up this tempting idea.
A basket of sandworms can already make Master Jiang's master look like this. If another sashimi comes, even Lin Chou will feel like a malicious villain.
The waitress over there has already placed various kitchen utensils in the courtyard, including pots, pans, oil, salt, sauce and vinegar.
When Lin Chou asked for a chicken, the waitress brought him a very beautiful rainbow hazel pheasant.
Moreover, this hazel pheasant is a rare rooster that has lived for at least seven years. Its spear-like tail feathers are all in seven colors, and its comb has grown to the size of a palm.
Lin Chou had to lament the luxury of Mr. Jiang. Xue Zhen used it as raw material to make a Tibetan Phoenix during the battle of Jiushan Palace. Its taste was so delicious that even Lin Chou could not deny it.
As a rare second-level mutated creature, the rainbow hazel pheasant is as fast as a third-level agile evolver and is extremely difficult to catch.
It tastes delicious and has the nickname of Feilong, but Mr. Jiang actually uses it as a regular ingredient?
Even when Lin Chou made the dragon-tiger fight, he could only use second-rate colorful hazel pheasant, which naturally tasted far inferior to the rainbow hazel pheasant.
It's not that Lin Chou is shoddy, but that this rainbow pheasant is too rare.
Seven years ago, the rainbow grouse could only be called colorful grouse.
Although the speed is astonishing, it can't resist its extremely coquettish bright feathers and delicious taste. Who wouldn't want to take a few bites of the exotic beasts in the wilderness?
Enemies are everywhere, and foodies with red eyes are everywhere waiting to bite a piece of meat from it. The life of the rainbow hazel pheasant is extremely difficult.
Lin Chou decided to hold a funeral for the rainbow pheasant with the highest standards, including bloodletting, feather picking, evisceration, and bone removal in one go. In less than a minute, the pheasant was already bone and flesh. The bones and flesh were separated and piled into two small piles on the chopping board.
As one of the few second-level exotic beasts that ordinary people can eat, perhaps the price of its delicious taste is that the essence contained in the body is pitiful.
This kind of low-cost-effective thing is generally naturally resisted by evolutionists, so it is destined to go to the other extreme and become a luxury product for the wealthy people in the uptown area.
Put the chicken bones, green onions, ginger, bay leaves and grass fruits into a pot of water and bring to a boil, then skim off the foam.
Then boil the chicken with the skin and fascia removed for fifteen minutes, take out only two large pieces of chicken breast, and stew the rest in the pot to make soup stock.
Tear the chicken breast into thin shreds, marinate with cooking wine and shallots.
The sandworms are also cut into thin slices and marinated with cooking wine.
When people in Xiacheng District make sandworms, they are accustomed to blanch the sandworms before making them.
In fact, the taste of sandworms after blanching will change drastically. It is no longer brittle and tough, but "sluggish", which is completely different.
The former will make people feel refreshing and pleasant, while the latter will only make people feel laborious and difficult to bite. Only by stewing it in one pot can the taste of the sandworm be retained to the maximum extent.
When the chicken stock pot is cooked with bright orange-yellow chicken fat, take out another casserole pot.
Dip a thin layer of chicken oil into the bottom of the casserole, sauté the ginger slices and chives until fragrant, remove and discard, then add the shredded chicken, turn it over a few times, and pour in the chicken broth.
Both chicken shreds and sandworms are light, so Lin Chou took out an extra spoonful of chicken oil and poured it into the casserole to ensure that the chicken shreds were smooth and tender.
This is also a mistake people often make when cooking soup. They think that the clearer the color of the soup, the fresher it will be. It is fine to just drink the soup, but if you want to eat the meat in it, it will naturally look dry and dry due to the lack of moisturizing oil.
If you want to avoid this situation, firstly, add an appropriate amount of fat; secondly, be willing to spend a long time simmering, and make sure it is not evenly cooked before serving.
In the soup pot, spread the sandworm silk evenly on the surface of the soup, turn to low heat and simmer.
Just make sure that the soup in the casserole is not boiling yet, and the temperature of the soup is about 91 to 96 degrees.
This kind of slow and meticulous work was naturally carefully supervised by the waiter. Lin Chou turned back to the big basin where the razor clams were washed.
A group of people had already cleaned all the razor clams, and according to Lin Chou's words, broke off a piece of the hard shell.
"Is this okay?" a group of people asked with a smile.
Regardless of whether they were men or women present, those who received Leng Han's invitation were all second-generation children with the same status as their family members. Whenever they had done such "hard and tiring" work, they had never touched the good things.
But today is different from the past. Cold Tyrannosaurus is carefully cleaning these gadgets. Who dares not to help?
Busy and busy, it was a bit of fun, even Leng Tyrannosaurus dared to add a sentence or two to his words, and before he knew it, a large pot of razor clams had reached the bottom.
Lin Chou nodded and poured a plate of green salt into a flat plate made of black iron that was thick but had a shallow rim.
Arrange the razor clams on the salt one by one, sprinkle with rice wine, cover and bake in the charcoal oven.
When steam began to come out of the plate, Lin Chou served it on the table along with the charcoal stove.
As for the oysters, they have already been pried open. Just add them with the vinegar sauce made from shredded ginger and scallions and quietly feel their freshness and sweetness.
A group of people were sitting around the table, with a bit of urgency on their faces - after all, they are the ingredients they handle, and it means a lot to have some hard work in it!
The usually noble young men and ladies sit in rows, like children waiting to share candies. This scene is a bit inconsistent.
"Well, Mr. Lin, how long will it take?"
"About two minutes, you can add more as you like. No problem if you leave the lid on."
"Hey, the soup is ready too... People who don't like raw food can also use this salt pan to roast oysters."
Leng Han's expression was indifferent and he stared at the flat plate of roasted razor clams.
A group of people nodded like chickens pecking at rice, but a thought suddenly popped up in their minds:
Could it be that the banquet of the Cold Tyrannosaurus was just an ordinary banquet?
The kind of party that has nothing to do with weapons, live experiments, beatings, or even hunting?
This is so fucking unscientific. Are we really judging a gentleman’s belly with a villain’s heart? !
