Boss Lin successfully obtained two black earthen hot pots from the system, with empty charcoal in the middle and round belly.
This type of earthen hot pot made with "bottom mud" was originally produced in Sanqing Village, Gao County, Yizhou before the Catastrophe. It is fired in a hand-made earthen kiln. The old leaves of camphor are put into the kiln and glazed. After the pot body is fired, It has a silver-gray metallic texture and has the characteristics of slow heat transfer and good heat preservation. It is the best vessel for long-term and slow cooking.
The two old earthenware pots, which have been soaked up by the soup, oil and water, have turned from the silvery white to thick lead gray and blue black. The thinnest pot body is more than a finger thick, giving people a feeling of solidity and warmth.
Lin Chou clapped his hands and was quite satisfied with the quality of the pot. Whenever he reached out to ask for something, his favorability towards the dog beeping system was at its fullest. At other times, it was always negative.
"Well..."
Next, we have to deal with the "Eight Raw and Four Colors", which are the simplest chopping board processes. Cut the outside of the chicken gizzards in half, cut the halibut with a cutter, cut the squid, cut the pork kidneys, shred the louvers, and cut fresh Shrimps with their heads and tails deveined, three-fat and seven-thin pork belly with tender ginger minced and pounded for at least an hour before being pressed into spindle-shaped meatballs with a knife and the palm of your hand, as well as chicken kidneys, goose intestines, radish, mushrooms, green vegetables, tofu vermicelli, etc. all need to be processed separately.
Normally speaking, Ba Sheng hot pot is a kind of shabu-shabu. The Ba Sheng is cooked first and then the four colors are cooked. The more it is cooked, the more fragrant and fresh it is.
However, Lin Chou only used it for soup today, so she specially chose this kind of earthen hot pot where it would take hours to stew the same thing.
Make a four-color base. In addition to vegetables, put bamboo shoot slices, radish, mushrooms, tofu, and vermicelli on the bottom. Place them on top according to taste from light to heavy from bottom to top. The knife-edge meatballs are on top. Fill and ready to cool. of stock.
With a few pieces of red charcoal, the heat spreads from the center to the periphery of the earthen hot pot, and it takes almost dozens of minutes for the soup in the pot to boil, very slowly.
Lin Chou carefully controlled the amount of charcoal to keep it at a boil. The most important thing in stewing a clear and delicious eight-sheng soup was not to close the lid before it boiled for the first time. The raw fishy smell can be dissipated with the steam.
The ingredients were handled very cleanly, and Lin Chou was also very satisfied that the soup did not foam as it was half-boiled, so his efforts were not in vain.
After covering the ring-shaped lid that comes with the earthen hot pot, the ingredients will be cooked for at least two and a half hours in this "warmth preservation" measure. Time and the heat of the charcoal fire will allow the ingredients to get to know each other deeply, and each of them will exude a small amount of flavor. The fat first floats to the surface of the soup, and then flows in the pot with the soup, back and forth, seamlessly.
Gradually, the fresh and sharp fragrance transforms into a mature fragrance, as if even the fragrance has been polished off all the "edges", becoming rounded and free.
Wu Ke used the high-end and classy "introduction of Qi into the nose" technique.
"Brother Chou, this soup, well, it's so special."
Mingguang Base City is based on the seaside. Wu Ke has seen many vendors and restaurants selling wontons and noodle soups. They use dried fish, roasted and ground into fragrant powder and added to the soup to season it. It is indeed unforgettable and delicious.
As for the combination of raw earth fish, raw oysters, fresh shrimps and chicken gizzards, goose intestines, chicken kidneys and pork loins for stew...
With all due respect, he really never thought that this soup could be a very mature, reasonable and historical soup color, and it didn't have any fishy smell? ?
Time seemed to be slowed down by the slow heat and warm boiling of the earthen hot pot. Lin Chou sat beside him, taking care of the soup and said,
"The combination of ingredients for Ba Sheng hot pot is not fixed. After all, it is actually a shabu-shabu. What you want to cook depends on the diners' wishes. The so-called Ba Sheng actually refers to a few classic combinations. But if you want to just Using its soup requires a little more thought. I have to control the proportions of ingredients early in the morning. For example, this chicken kidney is small and smells bland, but it makes a big difference after cooking. Yes, the soup cooked entirely with kidneys will have a metallic smell, an iron-zinc smell, you know the feeling of licking iron doors and water pipes..."
Wu Ke looked confused.
"Brother Chou, you must have had too many experiences as a child. Fortunately, this is the age of the Catastrophe. If you were born before the Catastrophe, you must have been the kind of kid who would try your best to lick the iron door every winter and not be able to stop you. ..”
Boss Lin said haha——
Among the children who come out of the alley, and it's the kind of alley next to the market, there are a few who are really honest.
If there really was such an honest child, he would have been eaten dry long ago and wiped clean to the bone.
Although Lin Chou is reluctant to mention it, most of his childhood memories are very good ones...
However, in this era, this era of evolvers, living corpses, alien beasts, magic plants, and virtual beasts, any shadow will be magnified tens of times. There is no need to specifically mention the evolvers. In the era of chaos, There is no shortage of human evil among ordinary people. There are not many such examples.
"Brother Chou! Brother Chou? What are you thinking about..."
"I was distracted, cough."
"Yourong and I have been waiting for a long time, and then we have to deal with the swordfish. Speaking of which, the fish is really beautiful, and it looks like a sword."
"Um."
There were only three small fish of more than 20 centimeters in length, and the fish body was so thin and thin. It was hard to say whether there would be eight ounces of meat if the head and tail were removed, but Lin Chou specially made such a strange soup. Go with it...
After experiencing so much in this small restaurant, my intuition also told Wu Ke and others that these fish plates are not simple and expensive in taste...
How could they not look forward to it?
The fish, which shone like a sword, was respectfully taken out of the incubator by Boss Lin, and then immediately put on the cutting board.
Just looking at Lin Chou's movements and expression, the sense of ritual is really overwhelming.
"Mom... I suddenly feel terrible..."
Wu Ke swore that if the basic law is that people can eat it and it is delicious, a guy with a standard figure like Wu Ke will most likely have a few pieces of good-quality pork belly. It is difficult to guarantee whether he will be eaten by Lin. The boss enthusiastically asked me to take the chopping board...
Lin Chou took a deep breath,
"In my career, it feels really good to cook ingredients with such provenance, value and treasure."
Dao Lun has lost much energy. It’s pretty good that they can still maintain this good physical condition after being tossed by the fat and thin duo. Of course, if conditions permit, Boss Lin can even help them adjust their mental state. , for example, the whole suona blows the trumpet to celebrate.
Boss Lin is very generous and tolerant, and doesn't mind if they get a little emotional or something, which is completely understandable. After all, no one will be in a good mood if he is put on the chopping block.
Three heads
