Lin Chou quickly forgot about the lawsuit, and asked cautiously,
"How about you taste the local specialties of this world and do as the Romans do?"
Leng Han nodded coldly,
"Um."
There are souvenirs - except duck.
Occasionally, the water level of the green saltwater river would drop, revealing a large silted river bed that was half black mud and half fine sand. It was common to see small shrimps, crabs, clams, and snail shells.
This thing is pretty good for improving the taste. As for filling an evolved person's stomach, maybe Lin Chou would have a more realistic effect by just eating two tons of sludge.
In addition to these things, you can occasionally find one or two chubby sea cucumbers as long as two fingers long. The black, red and green three-color body of the sea cucumber is as conspicuous as a barcode before the cataclysm.
After a long time, Lin Chou harvested a batch of light-dried sea cucumbers. The total amount was estimated to be about eight taels. Calculating, each dried sea cucumber weighed about ten grams but not more than twenty grams.
If they were left outside, the light dried sea cucumbers weighing about ten grams each would probably be ground into powder by the Mingguang people and used to feed the Black Mountain wild boars, right?
The wealth-making stories of some large pig farmers occasionally mentioned using dried earthworm powder to wean piglets, spicy snail sprouts to strengthen their bones, and dried sea cucumber powder to enrich their "skin"...
There are many techniques like this. It is said that the Black Mountain wild boar raised in this way is the best pig, and the price is much higher.
Lin Chou ruthlessly soaked about eight taels of dried ginseng. Dried sea cucumbers can be soaked in water or oil. There are not many opportunities to use oil hair. Water soaking is simple and practical, and has a larger audience.
Leng Han looked at a small pot of black dry goods,
"Is this... mulberry?"
"It's a sea cucumber," Lin Chou corrected, "At least it's not as small as a dried mulberry, right?"
Leng Han was silent.
Lin Chou explained happily,
"Even though this thing is small, the meat is very strong and very tough. Sometimes I can pick up one or two at low tide, but I haven't been willing to eat it. I'm just waiting for when I can get enough for a pot..."
"See if the meat is dark green and has started to turn black. I'm afraid it has lived for ten or eight years. Hey, it has only grown so little. If you say this world is really weird, the ecosystem It’s completely messed up.”
Lin Chou and Leng Han opened a cellar, where thousands of crystal round boxes were neatly stacked.
"It... looks like a can?"
Lin Chou nodded,
"Yes, canned sour pineapple, canned wild yellow peach, canned whitebait, canned water celery... Well, this is the best. This is canned red kidney beans, fragrant and very hungry! It's a pity that I only picked one. That group of prodigal ducks...well, they were banned from the garden. Later, I planted them several times but failed to produce any. I was so cruel that I had them canned - hey, I also ate red beans before they were canned. Braised barley and rice with kidney beans, tsk, this is the best thing in the world~"
Leng Han looked at his toes and became more and more silent.
Lin Chou said,
"I'm going to cook you a tough dish today. By the way, have you brought all the seasonings? Do you have XO sauce?"
"Yes, I went to Yanhui Mountain before I came here..."
"That's a good feeling!"
"..."
Leng Han sniffed,
"Why do I seem to smell roast duck?"
Lin Chou panicked and quickly closed the cellar lid.
The canning cellar he dug was larger and deeper. It was actually a two-story cellar.
On the bottom floor, he placed several large tanks of bad ducks. To be precise, there were one tank of bad ducks, two tanks of bad duck tongues, and four tanks of bad duck paws.
Before the catastrophe, this was something that could only be done if the family had a mine, but now, the only thing Lin Chou could think of was silage feed for pigs, horses, cattle and sheep.
If nothing else happened, Lin Chou would at least put them away for the next year, and maybe if he was in a good enough mood, he would go over and take a look.
Just look at it and definitely not eat it.
"How is that possible! Where did the roast duck come from?" Lin Moumou rolled his eyes and quickly opened another cellar, "Is this the smell you smell?"
The aroma of wine, meat, the compound aroma of fermentation, and the faint sour aroma like old vinegar. Leng Han was a little confused by these smells. He looked at the two small jars in Nuo Da's cellar.
"Ah...so it smells like this...I don't know...what is this?"
Lin Chou breathed a sigh of relief.
"This is awesome, guess what!"
Leng Han sniffed hard,
"It tastes like duck, and also, it tastes like salted fish!"
"..."
Lin Chou felt very sad for a moment. How could such a good thing taste like duck and salted fish?
"Ahem, no duck! No salted fish!"
"Let me show you my exquisite collection, the Red Stone Frog!"
The jar was opened, and the rich aroma of wine hit his face. The jar was covered with a layer of red "fine sand". Lin Chou stroked the fine sand aside, revealing a mat made of banana leaf stems cut into filaments and woven below. The mat is removed:
The naked stone frogs were piled up in four neat rows. Each stone frog with its internal organs and toe claws peeled off, leaving only its plump thighs, looked fat.
Lin Chou deliberately left some fat on the belly and subcutaneous part of the stone frog. Under the influence of the red grains, the originally white and flawless fat glowed with a light golden color like morning glow, with a smoky texture, and looked as fluffy and soft as clouds. .
But the very strong muscles of the stone frog now show a tender pink color, the color is very consistent from the inside to the outside, and it has been soaked through by the red residue.
Leng Han said,
"Is this wine lees?"
Lin Chou nodded,
"Yes, it's the lees of barley wine."
Leng Han was not surprised. In her opinion, Lin Chou Niang, a low-alcohol fermented wine that was very rough at first sight, would not have any difficulty.
“But why are the lees red?”
I've tried barley wine cold han once or twice. It's slightly sour and sometimes seems cloudy, so I don't really like it.
"Oh, you're talking about this. I found two corn stalks in the forest before. They were already dead, so I picked some dried beards on the cobs, mixed with black rice and distiller's grains and fermented them briefly. Then they turned into fake red grains. , you know moldy tofu is fermented with corn beard and umami, right?”
Leng Han nodded in understanding,
"I just said that red wine lees doesn't smell like this~"
"What about the other two jars?"
Lin Chou opened it with a smile,
"It's the same, this one is dry dregs, and the other two jars are wet dregs."
After the other two jars were opened, there was simply a red "sludge" inside, which smelled fishy and even smelly, which was quite strong.
"Don't think it's all bad, but the smell of wet bad meat is much stronger. After all, it's raw meat, so the bad food is most suitable for braised, stir-fried and barbecued. It's tender and smooth."
"That's bad..."
"The frog meat used in the dry rice noodles is cooked. It can be eaten in a plate. It is also good to steam it. It can be eaten now. Do you want to give it a try?"
