Lin Chou pointed at the remaining soup in the pot.
"Don't move. There's so much oil and water in this pot of soup. I'll make something else go in later and fill in the gaps."
Although he is an awakened person, in essence he is a fake and shoddy product that relies solely on physical strength.
I usually don’t eat much because the food is very nutritious. This time I was so hungry that my appetite naturally returned to its proper “size”.
Even now that all these things are in his stomach alone, he may only be able to eat half full.
Then, Lin Chou began to rub salt on the roasted wild boar.
Green salt grains the size of millet grains are in full contact with the oil on the surface of the golden and crispy wild boar meat and skin, and then crackle from time to time under the action of fire.
Baal asked,
"I'm just adding salt now, can it still add flavor?"
Lin Chou said cheerfully,
"I'm going to teach you something new today. Do you know what it is?"
The three of them stared at the leaves in Lin Chou's hands for a long time.
"Uh...this is Zisu...that...can't tell..."
Lin Chou used a thin stone slice to cut off a long and slender piece of meat - the wild boar was neither big nor small, weighing about a hundred pounds. The outside of the meat was already cooked, but the inside was still bloodshot, and the meat was especially juicy. Fill.
Therefore, when eating, you should first slice the meat from the outside, eat one layer after another, and eat one layer after it is cooked.
The slender flesh was wrapped in pleasantly shaped leaves. Lin Chou stuffed his mouth full and said vaguely,
"Do you know Cornus officinalis? This is Cornus officinalis...hiss...the smell is stronger than chili pepper!"
The barbecue is wrapped in dogwood leaves and paired with half a spicy wild onion. The taste in your mouth is like a small bomb, with a loud bang that leaves you unaware of where it's going.
Lin Chou breathed in hissingly, wrapped the meat in a piece of perilla and threw it into his mouth.
"Kacha kacha~"
The perilla leaves were cut into pieces by the teeth and then came into contact with the greasy barbecue. The unique fragrance of the perilla and the rich meaty aroma of the barbecue created the most passionate collision in this world at this moment. It was so satisfying that it was beyond description.
Since even the devil pepper had survived, the three people at the scientific research institute did not consider whether they could withstand the aftereffects of the dogwood-wrapped pork recommended by Boss Lin.
"Fuck... overbearing..."
"The ancients did not deceive me. It turns out that dogwood tastes so good."
"I'm afraid that the big-pot cook is not a fake. He just bought a hairy chili at a high price. Isn't it just a matter of picking up a few handfuls of dogwood when I go out??"
"Hiss...spicy...it's going to choke my nose. It's not working anymore. I'm about to burst into tears. Someone please give me a slice of perilla~"
Lin Chou cut off the roasted meat piece by piece and seemed to put it into his mouth leisurely, but in fact he ate it very quickly.
The barbecue is not overly seasoned, whether it is cornel leaf buns, perilla buns or dipping it with roasted chili peppers, it will not be out of place at all. The outside is crispy and the inside is soft and tender. The tough boar meat fibers break under the teeth. Then the feeling of fat and meat juice splashing all over your mouth is really addictive.
Even the pig's trotters have a unique taste. The crispy pork trotters have a crunchy texture when you bite into them. You don't even need to dip them in water. Just apply a little bit of "Lin's purified salt" and you won't be able to stop eating.
As he ate, several small "packages" that Lin Chou had hidden in the pig belly were exposed.
"Eh? Boss Lin, is this another genius?"
The small package was stretched into a weird shape by the muscles that contracted after being grilled. The steaming look showed that there must be a lot of juice inside.
Lin Chou took out several small parcels and strung them on a wooden skewer.
"Chicken liver and pork liver are ground into puree, and wild lilies are added with a pack of pork net oil. This is what it looks like. In ancient times, liver glutinous rice was also made with any kind of vegetables."
Lin Chou inserted the wooden stick in front of the fire.
"This thing needs to be roasted over slow fire to be delicious. A layer of shell is baked on the outside to seal the juice inside. That's it. It has been lost for a long time anyway. Who knows what the standard method is. .”
The painful lesson of the last time Sigouzi produced Ganbao of the same kind is still fresh in my mind.
Lin Chou thought to himself: This time, buddy, I'll change to a non-toxic and harmless one. The dog beeping system can't come out to trick us again, can it?
The wild boar on the fire soon only had a skeleton left, and the three people at the scientific research institute realized that they had suffered a huge hidden loss.
"Damn...I haven't eaten a few bites..."
"Why is it gone? Why is it gone! You evolvers are too damn edible!"
"Animals, we are not full yet, feed them."
"..."
The meat of a wild boar weighing more than a hundred kilograms must be at least several dozen kilograms heavier. How could it all go into the belly of this guy who is as skinny as a bamboo pole? ?
This has absolutely no scientific basis...
Lin Chou also rubbed his stomach with a hard look on his face.
"Yeah, I'm not full at all."
The guy walked to the lake with long strides and stomped his feet a few times. The three people from the scientific research institute saw several long and short fish "automatically" jumping out of the water and flying into Lin Chou's hands.
"I'll go...this skill...I also want..."
Lin Chou disemboweled the fish and washed it directly on the lake, but brought it back without scraping its scales.
He looked at the still boiling soup pot and thought for a moment,
"What about that? Get a pot of water and sit on the fire. When the water is warm, take it out. Let's make some fish balls and eat them."
It is actually not difficult for anyone to make fish balls. What is difficult is people’s patience.
The fish meat is broken into two pieces by scraping it with an edgeless stone chip. It is easy to scrape out the fine fish paste and the fish bones can be left in place.
Quickly scrape the minced fish and put it into a dry stone pot.
Lin Chou crushed galangal, squeezed wild onion juice, soaked it in water, poured it on the minced fish, and then beat a few wild egg whites into it.
"Well, this consistency should be just right."
Lin Chou believes that the most important step in making fish balls is not shaving, but "working hard". Only strong fish meat can make fish balls that are chewy and chewy in the mouth.
Wash the fish paste and stir it clockwise in the stone pot with your hands.
His father told him that every time he pushed it three and a half times, he should take advantage of the fact that the fish paste was still "lively" and use his palms to lift the whole pot of fish paste to the height of his chin, and then drop it with all his strength.
So at this time, you can't wear plastic gloves carelessly. If you wear gloves, the fish paste will slip from your hands if you can't hold it.
Moreover, it doesn't work when you hear a sticky crunching sound of "pop". The fish paste needs to "go for a spin" and when it is thrown back into the pot, it must make a sound similar to "pop".
At that time, Lin Chou was trying to make a pot of fish balls, and every time she fell, her arms would become swollen.
And until now, he feels that he is still not 70% as enthusiastic as Father Lin.
"I'm afraid the old man didn't have some tricks up his sleeve. Why did he make a 'pop' sound when he dropped it, but I could only make a 'pop' sound..."
Thinking of this, Lin Chou felt a little absent-minded and full of resentment.
