Sikong's people would naturally bring the freshest and best Spanish mackerel, while Lin Chou was thinking about a question.
"Sikong, when you invested in Qinshan Martial Arts School, Qinshan Funeral Home..."
Xia Dasha interrupted happily,
"Brother Chou, Brother Chou, the funeral parlor is gone, our people and I are all on holiday!!"
Brother, I'm afraid you have some misunderstanding about the relative concept of vacation. This is really not a vacation - you are obviously unemployed!
Sikong scratched his head for a while.
"Funeral parlor? I forgot about this..."
"Really forgot?"
Lin Chou looked suspicious.
The education department makes money—doesn’t the funeral department, which monopolizes the entire base city, make money?
Lin Chou would not believe it if these evil capitalists had every plan to make money, but even less believe it if they made such the lowest level of mistakes.
Sikong pulled Lin Chou,
"Don't make trouble. Qinshan Funeral Home has always been private. It has not been through a second hand for more than two hundred years. It has a big background."
"Huh?" Lin Chou said, "For more than two hundred years... the Qinshan Funeral Home belongs to the Zhao family?"
"That's definitely not the Zhao family!" Sikong shrugged, "I guess it belongs to some old monster... Hmm... For example, Grandma Yue or something like that is very likely... Hehe..."
So Lin Chou felt a little relieved and looked at Xia Dasha - this guy was still happy for his unexpected short vacation.
Come on, is this a stupid blessing?
Lin Chou stood up and poured the hazel chicken wing tips that Sikong had brought on the chopping board, slicing and slicing them while stewing the chicken feet in a clay pot. There were not many chicken feet left, only about ten pairs, so he added more A few pork trotters went in.
"After a while, I will tear a few shreds of chicken fir and put them in to condense into jelly and stuffing. The true meaning of these little wontons is that the skin is wrapped in the water and the water is wrapped in the skin."
The ingredients for the wontons are mainly light. If you want to taste smoother, more tender and more flavorful, it is easiest and most convenient to use jelly skin as the filling.
Of course, the pork belly and chicken soup used to cook the wontons is still equally important and classic. It does not require any separate seasoning. Just wash the pork belly and rub it repeatedly with white peppercorns. Then stuff the whole chicken into the pork belly and sprinkle it with straw. Sew and tie the seal, put it into the pot and cook the soup.
Regarding the cooking and eating methods of this pork belly chicken, there were different schools before the cataclysm.
Of course, Hakka is the most original among them. It is mostly blended with Hakka herbs. Later, it was divided into the verbal names of "chicken method" and "soup method". As the name suggests, one eats chicken and the other tastes soup.
The so-called "chicken method" mostly means that no water enters the pork belly before cooking, and the chicken inside is cooked purely with the soup outside the pork belly. The chicken cooked in a sealed manner can be summed up in three words: fresh, tender and smooth. .
Of course, this method requires relatively high skills from the chef. If the seal is too tight, the pork belly will easily bloat and explode. If the seal is not tight, the soup will pour into the pork belly, which will lose its meaning.
Lin Chou's recipe was just for the soup. The pork belly was hastily sealed and the green onion and ginger were thrown away. It was quite perfunctory.
The hazel chicken wing tip meat on the chopping board has been chopped almost to the size of millet grains, and the meat tendons are all there. It looks like shrimp. It only needs to be seasoned with delicate young ginger paste, and the grated young ginger only needs ginger buds. The few buds that have yet to emerge show a purple-red color.
What you rely on is purity, and what you rely on is pretentiousness.
The Spanish mackerel that Sikong asked for was quickly delivered. Their sizes ranged from newly born fry to giant ones. They were all male, female, old and young, and they lay neatly in the broken ice.
In addition to Sikong's person, the person who brought the fish was also a second-level private boat owner who was looking at the signs of the third-level boat. He nodded and bowed.
"Mr. Sikong, when we heard you wanted Spanish mackerel, we immediately went to the Dumpling Reef and threw a few nets and hurried back. Hey, the small group of fish on the Dumpling Reef reef are the most difficult to net. If you can't catch the Spanish mackerel, it's the best. Yes, he is tall and slim, and he does a lot of exercise. Do you want to fry it or make dumplings to make sure your muscles are tasty?"
Bayu are not very popular in Mingguang. Although they are not thrown away directly, they cannot be sold for much money. Most of them are sent by the boss of the ship to relatives and friends of the crew as a favor or something.
As a result, I was caught today.
The boss of the ship felt a chill on his face, and when he touched it, he saw a shiny golden card.
He held the card tightly in his hand, his face turned purple.
"How can this be done? How can it be done...it's worthless..."
Sikong is in a good mood,
"Go and die, and you'll get a bargain and act like a good boy. Wait until I let you have dinner??"
The boss of the ship thanked him profusely and ran away, leaving behind a rather large box before leaving.
Sikong stepped forward and opened it. A huge pair of pliers rose up from the inside and pinched his ears.
"Hey, I'll go, what a big guy."
Three snow crabs lay side by side in the box. Their carapace was steep and ferocious, obviously originating from the northern sea.
The water temperature in the sea near Mingguang is quite high, which is not suitable for creatures like snow crabs to survive. Although most of the creatures that can survive the cataclysm era no longer have the right to impose harsh requirements on the living environment, but who would mind living a more comfortable and moist life? What about a little?
Therefore, if you want to catch snow crabs on a large scale, you must at least sail about a thousand nautical miles north from the Black Sea to reach a specific area.
Lin Chou said while handling the mackerel stuffing,
"This thing is good when grilled. The carapace of the snow crabs produced near Mingguang is relatively smooth. Look at these crabs as if they are carrying a small mountain range on their backs. They must have come from a cold place. The boss of this boat is really thoughtful. "
Sikong doesn't like to eat this kind of seafood - he has a weak constitution and shouldn't eat more cold food.
Sikong said,
"Can you still send seafood to me if you are willing? I must have gotten it from you when you passed by and saw the rare things on other people's boats. Every year, there are not even a thousand but eight hundred guys who come here to please me. Do you think I am stupid? , and even more shamelessly, Jian Tian'er knocked on my door because of some connections. If it weren't for Sikong Yu's good-tempered temper, I would have smashed Ya's back molars one by one... Annoying... Forget it... "
Lin Chou just listened to this.
"This thing can't survive a day, just cut it up. Peel the legs and grill them with some salt and pepper. Squeeze a lemon and it will be very fresh and sweet. As for the crab shell...it's not winter and there is no paste if you think about it. How about making it? Order a vegetable soup with scallops and conch? Fried rice is also great!"
Sikong curled his lips,
"whatever."
What he likes most is the delicacies in the mountains and forests, especially those that can replenish qi, blood, and deficiency, and preferably also have some lung-moistening effects.
If it weren't for Lin Chou's conditioning, it would have been almost necessary for his body to cough for half an hour after drinking a bowl of seafood soup like this.
Sikong said,
"Why doesn't Huang Dashan come back? Why don't we just drive a pig? It's taken so long for a pig to come out."
.. m.
