Lin Chou took the sandworm out of the thermostatic cabinet. It was still fresh - of course, "fresh" in the sense of ingredients.
Because they are already dead from the moment they enter the thermostatic cabinet.
However, this description is not accurate. They are not even a complete life in the first place, just gonads full of offspring.
The sandworm also needs two washes like its close relative, the grass insect, but it is not as delicate and expensive as the grass insect.
In the first pass, wash the surface of the sandworm with ice water and call it "drinking water".
The second time, soak it in clear oil for a quarter of an hour, which is called "drinking oil".
The gonad pores of the sand silkworm are transparent, and the clear oil will gradually penetrate into their interior, causing the silkworm to fully expand.
It's not that the black-hearted boss Lin wants to add weight to the dishes, but to ensure that the protein in the silkworm's body and the paste are soft and delicate.
In Samoa, in addition to eating the sandworm raw, the locals like to wrap the sandworm in the leaves of the bread tree and put it in the ground, then bake it on fire. They say that this will give the sandworm the "power of the earth" and "Smell like coconut wine."
Moreover, the locals do not allow children who are too young to enjoy this delicacy. They believe that the sand silkworm has a very, very amazing medicinal effect of stimulating gonad maturation. The reason is that every night when the sand silkworm appears and breeds, it can always induce Come and mate in schools of “young” fish.
In short, this thing is a beauty salon for women and a pile driver for men...
(Uh, scratching your head manually, something seems wrong?)
The bread tree used to make lugworms can be considered spread all over the wilderness in the super "warm" climate after the cataclysm.
Samoans love this tree as much as they love sandworms. They use the trunks to make boats, the bark to make ropes, the leaves to make clothes, and even cooking utensils are inseparable from the bread tree.
The leaves of the bread tree are dark green and broadly lanceolate, with a leather-like texture. The stems and leaves are tough and have a volatile fragrance unique to tropical trees.
It is this aroma that inspired the locals to wrap the silkworms in bread leaves and burn them.
Pick a few of the largest bread leaves, cut a slit on the stem, and smear the inside of the slit with salt.
Salting it in this way will make the brittle and hard stems soft and tough, making them less likely to break.
Take a large tile bowl, remove the sandworms and put them into it. Add minced garlic, green salt and water-frozen tangerine peel shreds and lemon leaves. Cover the tile bowl and put it in the oven. Take it out after seven minutes.
At this time, the sandworm has become semi-dry, and some slightly turbid water has precipitated. Take it out, drain it, and spread it flat on top of the bread leaves.
Then sprinkle a small spoonful of white wine, add some crushed pepper, crushed perilla, and chicken fir mycelium and wrap them tightly, making exactly six packages.
When the oven burns until the charcoal fire is slightly ashes and is about to go out, some of the charcoal ash is spread on the bottom, and the bread leaf packages are spread on top in turn, and then they are covered with the charcoal ash to seal the mouth of the oven.
Lin Chou performed a classic gentleman's courtesy to the onlookers - the kind of movement where he made a kitchen knife-like chop with his right hand in front of his belly and then threw it behind him.
"Thirty minutes, so stay tuned."
Sikong took a look,
"Chouzi, Boss Lin, just threw it in and it didn't burn to ashes in thirty minutes?"
Lin Chou rolled his eyes. I would make such a low-level mistake. What a joke.
"The leaves are the leaves of the bread tree. They are juicy and very thick. Even if they are roasted directly on the fire, they will not be damaged."
Sikong said oh,
"It seems to me that the things you got are bugs. What bugs? Earthworms? Leeches? Bee pupae? Golden silkworms?"
"It's the sandworm."
Sikong staggered,
"Bobbitt worm? That thing... can also be eaten??"
Lin Chou looked at Sikong with evil intentions.
Well, your kid's definition of food is a bit narrow.
How about another pot of carefully cooked Sigouzi to expand your experience?
(Note, one of the special effects of fairy meat is the boldness of the dog: the scope of the definition of food and ingredients has been doubled.)
Shen Feng is more supportive, after all, who doesn’t want to eat for free?
"If Lin Zi dares to cook it, I will eat it... Is it good or bad... Why isn't it ripe yet..."
Bai Qiongshou calmly drank beer and looked at his watch.
"There are still twenty-eight minutes and seventeen seconds. Why are you in a hurry? Just wait."
Three seconds later, he suddenly cursed,
"Mad, is my watch broken? Why is it running so slowly!!"
"..."
When it was finally time to turn on the stove, six leaf bags with charcoal were thrown on the plate and served.
Shen Feng said,
"I said Lin Zi, why don't you do it for me? Although we didn't spend any money, we are still customers. Customers are God, you know, right?"
Sikong said,
"Okay, okay, this is the feeling I want, wow...this is the first time I have eaten bugs in my life...I am so excited..."
Break the vines that bind the leaves, and the leaves will automatically open to all sides with a soft sound.
The outside of the bread leaves was burnt black, but the inside was still fresh and tender green, and the aroma of sandworms immediately exploded.
This aroma is very unique, similar to the smell of crab roe and crab paste mixed with grilled fish liver, and you will never forget it after smelling it once.
Sikong danced and watched for a while and then said,
“Why does it look like udon noodles??”
"Don't tell me, it's really like..."
The skin of the round and oily sand silkworms has no wrinkles and no longer shows that weird spiral twist. Instead, it is like thick and round vermicelli and is gently intertwined at angles. It looks very comfortable. feel.
Sikong Jiang picked up the sandworm and saw it bouncing back and forth on the tip of the chopsticks, just like a piece of freshly cooked udon noodles.
Put it in your mouth and bite it gently. The skin is slightly tough and even makes a soft "pop" sound.
But the inside is as dense and delicate as the best cheese, with a warm aroma that slowly melts and flows.
Sikong's eyes suddenly became sharp.
“What an amazing taste.”
The pepper is slightly spicy, the gallinopsis is a little sweet, a little white wine removes the fishy smell of the sandworm and gives it a sweet flavor, and the finely chopped perilla leaves are inconspicuous like embellishments, but they are the finishing touch.
The fragrance of bread leaves and the unique smell of perilla are a perfect match. It is not tepid but not hot, and more prominently brings out the strange fragrance of sandworm.
When full of animal protein, sandworm ointment, and vegetable oil are combined together, it becomes a gluttonous feast that no carnivore can resist.
Shen Feng carefully put the sandworms into his mouth one by one, crying and laughing at the same time.
"Hmm...it's as delicious as grandma's house...but there's too little...I really want to have a big bowl full of bald noodles like bald noodles..."
A lugworm sipped a glass of wine and Bai Qiongshou mocked,
"Daydreaming is not good for your health."
Lin Chou himself nodded.
Sure enough, being lucky enough to have the best ingredients for a dish is already half the battle.
Sandworm, it’s time to hang the wind chimes.
