Facts have proved that Leng Han's debating skills are absolutely top-notch, and he is a typical top-level contestant who can win an argument without even using his mouth.
Lin Chou had a lot of helplessness in his eyes. He held the big crystal clay pot in his arms and didn't dare to move on - this guy was really afraid that a cold girl who was not right would really give up the big clay pot. Installed on his head.
Well, thinking about it, that ghost might be really ugly.
Just think it's for the sake of my handsome beauty. Ahem...
Lin Chou flipped through the package Leng Han brought and said hopefully,
"Have you brought gas?"
Leng Han blinked and affirmed,
"No!"
Lin Chou finally found a small bottle of white solidified lard in his bag. It seemed that Leng Moumou might have brought it here as something else.
As soon as the lard comes into the pot, it quickly changes from white curdled fat to colorless pure lard. When the green smoke rises, it is filled with the power of protein.
Lin Chou took a deep breath, his tone filled with indescribable vicissitudes of life,
"Wonderful!"
Being able to smash another world and smell the aroma of lard is definitely a very rare and strange experience.
With a few dried shrimps and a handful of dark dried vegetables, the flavor in the pot immediately changed, becoming rich and long-lasting.
Leng Han said in surprise,
"What are those little black things you put in just now? They taste so strange."
Lin Chou said,
"It should be a variant of the earth vegetable. Before the catastrophe, some southern mountainous areas would call it 'tree butterfly' or frog skin. Frog skin is undoubtedly one of the most amazing-looking varieties of vegetables. As the name suggests, it looks exactly like frog skin, and The veins of butterfly wings. Roll this thing in boiling water for a while, take it out and rinse it. Whether you want to stir-fry or stew is up to you. It is best to use fresh chili peppers and vinegar as a cold salad. The spicier the chili peppers, the fresher the better, the better. Fortunately, it was just picked from the pepper seedlings. Hmm... The taste of this thing is a bit like fungus, but the fragrance is very special. The more you chew, the more fragrant it becomes. You can smell it... Fresh tree butterflies are colored purple and dark blue. Lord, this kind of color is not very common among edible plants. Mixed with other colorful flowers, it looks like the ground is covered with mold. Well, it should be the kind that looks scary and dark but It actually tastes pretty good."
"Most people use it cold and eat it raw. I put it together with grass fruits and air-dried it. When fried directly without soaking, it will have a fragrance of mushrooms and fungus."
Leng Han nodded,
"It does sound pretty good."
Lin Chou was noncommittal.
He usually also cooks something that can be called dark cuisine. I think everyone who has fooled around in Yanhui Mountain has already developed considerable immunity.
(Sikong: Check out Qiao Li Niang’s horse meat noodle movie!)
In fact, before the catastrophe, most people would choose to use shiitake mushrooms and shrimps as the base when making a pot of sea cucumber and red beans. Those who were more luxurious would at most replace the shiitake mushrooms with small flower mushrooms, and maybe add some precious scallops. Go in.
As for using tree butterflies, there may not really be any...
Not to mention anything else, not many cooks can stand the rotten taste of ground vegetables, regardless of whether they have obsessive-compulsive disorder or not.
"Wow~"
When the sea cucumber slices are put into the pot, oil splashes into pieces.
Sea cucumbers, abalones, bird's nests, and shark's fins are all types of ingredients that have no strong taste. Whether the taste in the guests' mouths is good or bad depends entirely on the chef's hands.
Speaking of which...
There has been no shortage of spoons with bare hands since ancient times, but unfortunately, the number of greasy uncles who pick their feet in the kitchen is obviously much higher than that of women, so much so that even if the cook who made this dish really has no hands His looks are really incredible, so someone has to believe him.
Things like improving appearance are a joy in the kitchen and in the restaurant, but whoever takes it seriously will lose.
Ahem, that's too far off topic...
Anyway!
Generally speaking, this dish uses lard with a strong flavor. It is best to stir-fry the fat and thin sesame seeds again to increase the flavor, and then add abalone juice, chicken juice, oil, and stock to enhance the flavor. It cannot be called tedious. Yes, but it always makes those who know how to make this dish fall into doubts about whether they are eating condiments or sea cucumbers.
Lin Chou's side is relatively high-end, and Leng Han almost packed Yan Huishan's condiments into knitted packages.
The abalone juice is made from fist-sized black gold abalone, and the XO sauce is refined from the exotic animal Chongshan Musk Musk. When these two ingredients are put into the pot along with the sea cucumber slices, the flavor is endless and indescribable.
Leng Han's eyes were full of light,
"Can I eat it? Can I eat it?"
Lin Chou is so happy,
"Wait a minute, where did this go?"
"Oh~" Then Leng Han felt aggrieved, "But you usually cook and eat secretly. I've seen you many times."
Lin Chou: "..."
What the cook does, can that be called stealing? That's called tasting dishes!
Confucius had a saying: Breaking one's word leads to fat.
Try the dishes, try the dishes, try the dishes. Whether a cook is fat or not has almost become the most fundamental indicator of his cooking skills.
The more unpalatable the food is, or the less confident you are in your own food, the more often you have to try it, try it, try it, try it again, and taste it again, and you will become a damn fat cancer in the advanced stage, which will become more and more inexhaustible. Medicine can cure.
As for Lin Moumou, this is called returning to nature with superb cooking skills.
(Yes, that’s right, no matter what you eat, you must be able to naturally increase your cooking skills to avoid getting fat!)
Well, didn’t Lu Xun have another saying:
When school starts, those who are handsome deserve to be called "senpai" or "junior" sweetly. Those who are tall but average-looking are generally called "that one". As for those who are short and ugly, most of them are called "senpai" or "junior". roll"!
Come and comment, is this the truth?
Hey...
Lin Chou tied a green onion knot with wild onions and threw it into the pot. He added fish and duck bone broth to the pot, turned it to low heat and simmered it slowly.
With something in her stomach, and it was a rare luxury, Lin Chou relaxed and hummed a little tune that no one could understand.
He saw the cleanly chewed stone frog bones without any shreds of meat in front of Leng Han, neatly piled into a small hill and couldn't help but say,
"Huh??"
Leng Han's pretty face was slightly red, and she fished around in the pot with her chopsticks, but she still couldn't find a piece of stone frog meat - she originally wanted to put a piece in Lin Chou's bowl to show her respect.
(Ugh, that’s so embarrassing. He will definitely think I’m a pig. How come I ate them all without even realizing it??)
Leng Han blushed,
"That...I..."
Just listen to Lin Chou say,
"Oops, the bones are soft."
Leng Han was confused.
Lin Chou added,
"I'm talking about the bad stone frog, the bones are soft, and the bones are edible."
Leng Han's face was filled with disbelief.
"Impossible, the meat is very elastic and tough, how can the bones be soft?"
As he spoke, he picked up a stone frog leg bone without any shreds of meat on it and gently squeezed it with his hands.
"呲~"
The stone frog's leg bones were directly flattened, and a small stream of soup spurted out from one end, and it was still steaming.
Leng Han: "..."
So soft! Applying a little force is like squeezing a rubber band...
Leng Han said curiously,
"This doesn't make sense. How could this happen?"
Lin Chou curled her lips secretly and said seriously,
"Maybe this is the difference between physical attacks and magical attacks."
Leng Han said quietly,
"Since when did you start playing games? Don't learn from Ziyu. That kid is addicted to collecting game discs before the catastrophe. I heard there is also a game called Tail or something about chasing women. If he hadn't taken it Grandpa Zhao and I were kept in the dark while playing with Zhao Er!"
She sighed,
"Children learn to be bad very quickly."
Lin Chou's eyes were glowing green and he was very excited.
"Oh Shet! Tail row?!"
Leng Han's eyes were also glowing red.
"How do you know this name!"
"Ahem... um... I'll cook first..."
"Ha! Man~"
Lin Chou pretended not to hear anything and looked at the sky at a 45-degree angle, looking very shameless.
It is worth mentioning that, in theory, the thickness of the chef's skin is beyond the standard. Otherwise, how do you think these guys who stay in a smoky and relatively confined space every day manage to keep themselves so white, fat and shiny? Slippery?
Well, this is another kind of talent. There is no use envying it. It cannot be learned.
Seeing that Lin Chou was ignoring him, Leng Han secretly picked up a stone frog bone and put it in his mouth.
"Click~"
A soft, soft sound.
The small bones turn into two pieces in your mouth, and the bones are still soaked with the taste of soup and red glutinous rice. It is very special, delicious and of course very spicy.
Leng Han glanced at Lin Chou again.
Then he put a bone in his mouth and chewed it.
One more...
One more...
And another one...
After a while, the desktop was empty.
Leng Han's face was extremely red, very red.
Any girl would feel embarrassed about eating bones that she has chewed on——
It’s just that I simply can’t bear it!
Lin Chou just turned around,
"Huh?"
He said "Hmm" again, and then pretended not to see Leng Han, who had a big red cloth on his face.
"The food is ready!"
Braised red kidney beans with sea cucumber, completed.
This is not a simple stew, not simple at all.
The stewed beans are stewed with an attitude, stewed with highbrow loneliness, stewed with...forget it, I can’t make it up anymore...
Speaking of beans stewed in canned beans (why is this so awkward), it is said that it was the proud national dish of a certain country before the cataclysm. As for which country it was, I’d better not mention it. You don’t want to know. ...
Since ancient times, we in China have not been very fond of cans and other things. In some countries, certain cans have a long history and are celebrated throughout the country.
Although canning is an excellent way to seal in the deliciousness and time-honored taste, its acceptance in China is not even as good as drying, curing, pickling, pickling, etc.
The land is vast and the resources are abundant, so we can do whatever we want. After trying it, it’s not surprising that we have something like this.
For example, if you really want to create an upright and uncontroversial "national dish" in China like other countries, it would be too difficult. It is said that there is no first in culture and no second in martial arts. But the eight most basic cuisines are all handsome and capable. Which one can't come up with a few tricks and secrets to support the scene?
What's more, there are hundreds of small cuisines that are not well-known for various reasons and are watching with eager eyes...
Therefore, when Leng Han looked at the dish in front of him and then looked at Lin Chou, there was inevitably a touch of sympathy and pity in his eyes.
(Poor kid, how much suffering has he suffered here? He started eating canned beans.)
Lin Chou took a piece of sea cucumber and put it in the bowl in front of Leng Han.
“Red kidney beans are native to South America and are the most nutritious type of dry beans. After the beans are cooked, locals like to add them to salads or local specialties. They are very versatile and can also be used to cook flavorful rice. , make curry or vegetable soup.”
"oh..."
"This thing is sometimes called rice beans here. It has a sweet taste after being cooked. It is rich in antioxidants and iron. Many vegetarians like red kidney beans very much. It can prevent the diseases caused by not eating meat. Iron deficiency anemia.”
"oh..."
"From a traditional Chinese medicine perspective, red kidney beans are suitable for people with a moderate constitution, a constitution with qi deficiency, a constitution with yang deficiency, and a constitution with blood stasis. The effect of replenishing qi and blood is very good."
"oh..."
Lin Chou was helpless.
"Ah Leng's shoes, what do you want to say?"
Ah Leng pouted in a rare and playful manner,
"But after all, it's still a can..."
People in Mingguang have always had a dislike for cans - especially public officials.
Compared to the free evolvers and hunting teams in the wilderness, every official expedition is always filled with all kinds of canned food:
Canned sardines, canned squid, canned beans, canned pink meat, canned Montenegrin wild boar, and even canned pickles, canned fennel, canned coriander...
Euphemistically called: balanced nutrition.
Lin Chou was helpless and could only say,
"Try it, try it first."
Well, even Lin Chou himself felt that entertaining others with canned food was a bit demeaning.
Fifteen minutes of simmering did not soften the meat of the sea cucumber, but gave it an unusually elastic texture. It made a crunching sound when biting into it, and the mouthful was filled with oily soup.
The seemingly complicated compound seasoning does not take away the deliciousness of sea cucumber...
Well, I have to admit that it is a bit reluctant to say sea cucumber.
However, "it has no big taste" does not mean that sea cucumber has no taste at all. It just means that it has "no big taste". Its unique mellowness is still extraordinary.
The original flavor of the sea cucumber is almost not taken away. Instead, it stands out in the relatively strong seasoning, which makes it feel like a white dragon fish.
"This bean stew...is delicious..."
Lin Chou was already powerless,
"It's braised red kidney beans with sea cucumber, but the sea cucumber is actually the protagonist."
Leng Han smacked his lips,
"There's something called red kidney beans on sea cucumbers, right? It has the bean flavor of red kidney beans. It's not strong, but it has a very fresh and special feeling. Well, that's why you use canned beans, right? It's done after they're cooked. After canning, the bean flavor of red kidney beans will be reduced a lot, right?”
Lin Chou nodded,
"If you make it with fresh red kidney beans, even if you use several times more seasoning, you won't be able to taste it at all. Your mouth will be full of bean flavor."
"Let me tell you, this bean is amazing when it's fresh. It's such a bright red color that it can dye your mouth red after eating it. It can even be used as a dye."
