Lin Chou put away the money and meat, took the giant sword from the door panel of Leng Tyrannosaurus, and placed it against the wall.
This is a system product. It is a dream for ordinary building structures to carry this kind of weight.
——Of course, even if the system product is faced with a sweep of some great will level, it should still be false.
Just like Si Gouzi's ancestor, didn't he just take a look at the whole wall of the small restaurant? And Si Gouzi, the table legs, chair legs, pavilion top, couldn't even eat a bit of it if it wasn't supposed to be chewed?
"not busy?"
Leng Han nodded and said calmly,
"Mingguang's main direction has turned inward, and it should be idle for a long time."
Lin Chou smiled and said,
"It's rare."
hesitated for a moment,
"Since you have nothing to do, come here often. There are a lot of new things in the cold storage. There may be new dishes in the next few months... You haven't broken the rank for a long time."
Listen! That’s what I said!
The onlookers, who were so timid that they didn't even dare to breathe, looked at each other with rich expressions on their faces.
Leng Han hummed softly,
"Hey, what's in the basin?"
Lin Chou flipped through it casually and smiled.
"you guess?"
Leng Han subconsciously thought of something Lin Chou asked her to make at the city wall a few days ago, and already had some psychological shadow.
"Don't guess, it's definitely not a good thing..."
However, she still guessed,
“Looks like beef marrow!”
Lin Chou raised his thumb and nodded sharply in praise,
"Well, almost, these are the intestines of a sunfish."
Leng Han's pretty face turned slightly dark.
What Lin Chou brought out was the tail of the fish intestine. It was slightly small, only two thumbs thick, and the surface was very standard Donnie Yen... ah no, hazelnut color - warm, moist and ambiguous, slightly yellow.
These fish intestines have been washed with flour, and the fat and blood tendons on the surface have been removed. They are very clean and have almost no fishy smell.
Leng Han lowered his head and smelled it, and said suspiciously,
"Is it really intestines? Or fish intestines? Why can't you smell the strange smell..."
Lin Chou said,
"That's why these intestines are so precious. They only have a salty and umami flavor without any fishy smell, which is rare among deep-sea fish."
Leng Han said oh, she didn't understand anyway, and curled her lips disdainfully,
"Smiling like this, blah, it doesn't taste good. By the way, last time you gave Sister Qingyu a whole dried sheep, why didn't I get it?"
"..."
Lin Chou couldn't answer this question - I obviously made it for you and then gave her one as a gift!
Leng Han saw Lin Chou's expression was subtle,
"What's wrong?"
Of course not much...well...not much...
Disciple Yourong came out with eyes wide open, with a look of surprise and envy on his face. Looking at Leng Han, he was hesitant to speak. He looked the same as last year when Boss Lin was just a little loser who worked as a waiter at the living corpse shooting range. The feeling of being a cold goddess is very similar to the feeling of feeling ashamed for a long time even if the thought of striking up a conversation arises.
She rubbed her face into a wrinkled shape and remembered to say hello to her master when she yawned.
"Ha~Shihu, whatever you want to do, I'll help!"
"Then go dig some ginger for me—I want old ginger."
"good..."
Fish intestine has been an extremely high-end ingredient since ancient times. It has a crisp, tough and chewy texture. However, because the wall of the fish intestine is too thin and does not reflect its own characteristics, it is often ignored. For example, in ancient times, coastal people liked to use fish. The internal organs are used to fertilize, water flowers and cultivate the soil, and the fertility is quite outstanding.
Therefore, any dish based on fish intestines must be a big fish to be plump.
In ancient times when offshore fishing capabilities were scarce, if such a huge fish weighing tons was caught, it would be estimated that the sacrifices that the ship boss would give to the Dragon King before going to sea would be quite generous.
——It would be great if there was a species of programmer in ancient times. If you throw a few out at any time to sacrifice to the sky and the sea, you will definitely have peace in the world despite droughts and floods.
Due to their rarity and value, some large fish such as sunfish can not only produce extremely expensive fish maws, but their fish intestines are also called "swordfish intestines" or "dragon fish intestines", which are particularly unique.
For example, a few years before the catastrophe, the cheapest fish maw you could buy cost about 6 yuan per gram, and each of these fish maws was no more than the size of a baby’s finger. To stew a pot of soup with a dish, you need to use at least two counts of fish maw.
Fish maw can be dried to make fish maw, but fish intestines do not have this option.
Without proper preservation methods, it will become rotten within a few days, so its reputation is not evident.
There are countless stories of people who only hear its name but don’t know its taste. They travel thousands of miles just for this precious arowana intestine.
As for the value, there is no such thing as a price for something that cannot be circulated.
Lin Chou was lucky to get this legendary ingredient. Luck made Boss Lin more and more swollen, so swollen that he dared to abandon the fish meat and choose only a few fish intestines to compete with the damn system.
This self-confidence is also full.
Su Yourong seriously washed Lao Jiang and handed it over to Lin Chou. Ignoring the traitorous look in the big-breasted sister's eyes, she timidly gathered around Leng Han and asked questions - Is this little girl a little discerning in choosing an idol? Tilt?
Lin Chou fluffed the old ginger, put it in a pot and brought it to a boil over low heat. When it started to color, turn to high heat and stir it with a spoon until the soup became thicker.
Using old ginger juice to water the fish intestines is a method passed down from our ancestors. It can both shape the fish intestines and remove the fishy smell. The thicker the ginger juice, the less water will be lost in the fish intestines, ensuring that the original flavor is retained. , twice as delicious.
The strangely shaped fish intestines quickly become straight in the ginger water. If you look closely, they look like a sword lying in the metal solution, standing still.
The fish intestines taken out from the ginger water should be immediately immersed in ice water to ensure the crispy and tough taste of the fish intestines. This period of cold and heat has actually preliminarily determined the texture of the fish intestines when entering the mouth.
——In fact, when Lin Chou took out the fish intestines, Huang Dashan's eyes were already shining like searchlights. Didn't this guy come here just to wait for this sunfish?
I just didn't expect that what came out would be the sewer parts that were regarded as scraps.
"Hey..."
Prince Huang scratched his shiny head. The more strange things Lin Chou brought out, the higher his expectations were. Having learned from the past, he had already seen through it.
Besides, his dishes are all basic in terms of intestines and stomach, and he doesn’t use too many weird things?
Fish intestines are good, fish intestines are wonderful!
If you bring out the fish happily, I might be even more excited!
Over there, Lin Chou picked up a pile of white fish bones from behind - the sunfish is long enough and heavy enough. Just one fish bone and two spines weigh more than 20 kilograms. This pile together Put the oil in the pan, fry slowly over low heat until the bones are soaked in oil.
The fried fish bones were put into the pot again and stewed together with the old hen bones and ham bones without any trace of meat.
What Lin Chou wants to make is a little-known coastal dish - Miaolong Soup.
The special thing about this wonderful dragon soup is that it is a very unusual hot and sour soup instead of the common clear soup.
There are many ways to make Miaolong soup and it tends to be home-cooked. There are strong ones with pig intestines and soaked tofu as the base, sweet ones with glutinous rice wine and fermented glutinous rice, and Sichuan style ones with pickled peppers and chicken feet. There is even a compound flavored dish made from fish and lobster shell soup...Moreover, this dish is mostly spread along the coast, and in the end even the original raw materials are covered by various more common ingredients , it is really difficult to trace back the true taste.
Once you understand the base flavor, everything is actually not difficult.
In particular, one of the popular recipes for Miaolong Soup had a miraculous combination of ingredients that even surprised him - noodles and lungs.
The combination of fish and sheep has existed since ancient times, and it is not rare or rare. There is no mystery or secret recipe. As long as you like it and have sharp teeth, you can eat the stool legs dipped in soy sauce. It is delicious. , free will!
But after thinking hard for a while, he almost turned his not very bright brain into a mush. It seemed that he really didn't find that this combination was used in his memory other than this dish.
Rice intestines and lungs, Uyghur...cough cough cough!
Noodles and lungs are a very distinctive ethnic food. To be precise, it is a Uighur delicacy. It is said that it originated in Ili.
Of course, there are similar or identical practices in other regions.
Lin Chou used the lungs of a fourth-level blue sheep - the essence of this guy's daily survival is to crawl, run, and jump. It is a completely oxygen-deprived life in the mountains, and the lung function is quite strong.
While the freshly slaughtered blue sheep was still kicking its legs, Lin Chou had already taken out its lungs intact.
I connected a length of blowpipe to my trachea and blew in a few breaths. I was satisfied.
"Perfect, every detail!"
Huang Dashan was a little dazed.
"Uh...what is this going to do..."
Qin Wuyong has eaten too much and seen too much. Answer:
"Ha, I don't know. You must be stuffed with noodles and lungs. Rice intestines and lungs are sold in the alleys of Xiacheng District. They are served with boiled potatoes and gluten, plus spicy oil and sesame oil - if Then add a spoonful of mature vinegar, hiss... the taste is simply amazing!"
Take white flour, add water and knead it into a dough. Cover it with several layers of fine gauze and put it in a basin of warm water. Wash it continuously. At the end of the washing, there will be only a sticky lump of gluten left in the gauze. Lin Chou wants to use it. But it was this facial cleansing water—to be precise, it was gluten-free batter.
Carefully rub every inch of the sheep's lungs, massage it, squeeze out every trace of air and residual liquid, repeat this for half an hour, then immerse the sheep's lungs in water, and repeat this step.
Until the end, drain the water and make sure the inside and outside of the sheep's lungs are clean. Then connect the trachea to a larger funnel, tie it up, and pour the batter into the large funnel in one go.
The reason why a large funnel is used is to avoid refilling the batter as much as possible so that air can infiltrate into the sheep's lungs. People will get angry when they are angry, and the noodles and lungs are more serious. If the air is stored for a while, it will be cooked. The time is about to explode.
When filling the sheep's lungs, you should keep rubbing the sheep's lungs to ensure that the infiltrated batter evenly covers every inch of the sheep's lungs. It is said that a powerful lung filling master can fill the sheep's lungs to a normal size of four to six. Times the size without breaking or leaking.
Well, Lin Chou can also achieve this.
But this has nothing to do with his technique, it is mainly due to the contribution of this blue sheep - he has never smoked or breathed smog in his life, he is in great health, eats delicious food, and he climbs mountains to exercise every day, so even the noodles he drinks are The lungs are all in good shape.
The filled noodles are sealed and boiled in water. This process will gradually shrink the noodles and finally stay at three times the original size.
The surface of the cooked noodle lung is white and delicate without any spots or wrinkles. It can be praised with words such as "crystal like jade" and "exquisitely clear". Good-looking is good lung.
The noodles and lungs were cut into fine and neat diamond-shaped slices along the corners, and were cooked together with Lin Chou's jar of pickled chili peppers that some people dare not smell.
There are no other benefits to soaking chili peppers in this jar. What is more prominent is that its acidity has obviously exceeded common sense, and is even more sensational than the old vinegar sent by the vinegar uncle.
There is only a thin, almost translucent red film left on the pepper, which is filled with bright red acidic water. It gradually explodes as it is heated, and the sourness is indescribable.
"hiss..."
Everyone except Lin Chou was sniffing, and Lin Chou himself was extremely happy - this complete failure in pickling peppers finally became a hero!
In addition to the sourness, the spicy and numbing taste was unceremoniously mixed in. After a while, the entire kitchen was filled with this smell, stimulating everyone's fragile nasal cavities, and a continuous "ah bang" sound could be heard.
The sharp acid also needs a long-lasting fragrance to neutralize it. The fish sauce acid is added at the right time.
The longevity of freshness is not just talk. The delicious taste of anchovies is not a fiction or a popular belief, but has withstood the taste and evaluation of thousands of years.
At this time, slice the cooked and thoroughly chilled sunfish intestines into slices with a diagonal knife and put them into the pot.
Also served with it is the XO sauce previously made from mountain musk deer.
——Don’t panic when you have stock. This is every chef’s survival philosophy.
Fang Henshao doesn't exist in the kitchen when the book comes to use!
When gently stirring, the originally small amount of pickled pepper acid water gradually thickened and turned into a surging red soup. At this time, the clear soup made from fish bones, chicken bones and ham stick bones was added.
"Huh?" Huang Dashan was stunned, "It has changed, the taste has changed..."
Qin Wuyong took a deep breath of the aroma,
"It's not that it's changed, it's just that the sourness has become weaker, but... eh... it does have a bit... a different feeling. Is that golden sauce the secret sauce of Boss Lin?"
Huang Dashan chuckled,
"Yes, yes, it's secret. Do you know the ancestral secret recipe? If you ask too many questions, Lin Zi will beat someone up..."
Qin Wuyong didn't know where XO Jiang came from. He nodded with deep understanding,
"It's really magical and mysterious. This little bit of flavor changes so much..."
Speaking of which, cooking a pot of delicious food is not much easier than the legendary refining of elixirs. Basically, everyone puts the same things into the pot. When it finally comes out, it just depends on the right time, place and people - someone made it. It is an elixir. Some people refine it and call it dregs if it sounds good. If it sounds bad, it can only be called ashes.
Lin Chou glanced at the time.
"about there."
Take another pot, heat the pot with cold oil and stir-fry shallots, ginger and garlic slices, dried chili rings, mountain pepper strips and some branches and leaves until slightly burnt. Add only the clear oil to the soup.
"Boohoo..."
The oil star is a little bit, and the momentum is huge.
