Okay, let’s not forget that the egg dumplings are still raw.
The half-cooked filling includes fish paste and three mushrooms. Lin Chou only lightly fried the three mushrooms in order not to destroy the sweetness of the mushrooms and remove some of the excess water.
The modified version of the three-mushroom-soaked fish cloud egg dumplings still need to be cooked in eight-sheng soup to be considered a finished product - of course now we don't need part of Master Sanhuang and his beloved concubine's children in this cooking process.
Boss Lin took out the eight raw meats from the local hot pot. During the process, a certain Comrade Wu said with salivation,
"Brother Chou, do you still need this thing?"
"No need, do you want to eat?" Lin Chou casually threw a knife-tip meatball into his mouth, "Sure enough, the taste of slow-cooked food in this earthen hot pot is really a kind of magic~"
It's just pork meatballs with ginger paste, without any extra seasoning, not even salt, but the taste is surprisingly good.
The surface of the spindle-shaped knife-tip meatballs is not the grayish white color of meatballs in clear soup, but is as if it is not yet cooked, and even has a moist pink color. Lin Chou personally beat the pork minced meat for a full hour as raw material. The meatballs are very tough just from the surface. They don't have the rough texture of the meatballs you usually eat, as if they are coated with a smooth oil film.
When you bite into it, not only it is very elastic, but also the oil and soup seep into your mouth from the meatballs. The content is not much, but it can let people know that the preparation and heat of these knife-point meatballs are just right.
"Fresh~"
Lin Chou stretched out a finger and said to Wu Ke,
"I think we need a little ginger vinegar, these 'offcuts' are still respectable."
It is said to be ginger vinegar juice. In fact, Lin Chou likes to soak the juice extracted by hand from ginger and green onion, then soak it with fresh chili rings and coriander roots and mix it with soy sauce and vinegar. Of course, it is perfect to add a few drops of lemon juice or a lemon leaf at the end. of.
Wu Ke was obviously addicted to the taste of the small flounder in Eight Lives and couldn't extricate himself.
"Brother Chou, Brother Chou, I remember that you have sand crab juice here, can you give me some as well?"
Lin Chou rarely praised Wu Ke.
"Tsk, it seems that you have learned a lot from me. In addition to the soft tofu, chicken and white porridge, the sand crab sauce can be dipped in cold steamed fish or boiled fish and then mixed with a few mouthfuls of cold porridge. It is simply delicious. ——”
"Hey, brother Chou, if you don't mind so much, you must have cold porridge, right?"
Wu Ke, being shameless, finally put the two small flounders in the incubator to cool down before eating them. He ate a mouthful of cold porridge and a mouthful of sand crab juice to dip the fish. The food was satisfying.
"one more bowl!"
Lin Chou said speechlessly,
"Sand crab juice is a cold food, as is flounder, and they are both cold. If you eat so much, remember to put a large glass of salt water on the bedside and in the toilet at night."
"..."
Wu Ke was stunned for a while.
Put salt water?
Are you afraid that I might collapse or something? How can I be so fragile...hiss...
It was okay if he didn't think so. In the next second, Wu Ke suddenly felt something cold and uncomfortable in his stomach, and he was still making gurgling sounds.
"Brother Chou..."
"Ang, grab a bowl of pig blood soup and drink it yourself. Do you see those two bottles on the shelf?"
"Hmm, one white pepper and one devil's pepper?"
"One spoonful of each."
"How many, how much??"
"You heard me."
"..."
Fortunately, except for the knife-tip meatballs and flounder, the other "leftovers" in the eight-sheng soup were no longer edible due to being cooked for a long time, otherwise Wu Ke might have eaten more.
"Hiccup~"
Wu Ke came over with bloodshot eyes, big red lips, and snot flowing down his nose while burping wildly.
"Brother Chou, I feel like you are messing with me now."
Lin Chou let out a laugh,
"I'm afraid the pig's blood soup won't be that effective if I don't add more pepper and chili pepper. After all, some of the ingredients in this pot are of different levels. It's difficult to fully exert the effect of the pig's blood soup when the original energy is offset."
"Stone hammer, right? You are really messing with me, otherwise you would never have explained so much." Wu Ke said quietly.
Lin Chou: (??へ??╬)
Do I have some weird attributes as a person? For example, I don’t say what’s in my heart directly, or I write it on my face?
It's so difficult to live...
"Brother Chou, the soup is boiling again~"
Wu Ke issued a reminder with difficulty.
Whether it was diarrhea or the fact that his body couldn't bear it, Wu Ke didn't care about it anymore. All he had now was regret.
Damn, I ate too much...
Also, isn't that local hot pot very slow? Why does the soup start to boil again so quickly? Couldn't it just wait until I finish digesting what's in my stomach? ?
Lin Chou dropped the egg dumplings one by one into the soup of the local hot pot. The warm boiling water gently caressed the surface of the egg dumplings. The egg dumplings were not like the pasta that always stained the soup after being put into the water. The fine flour If the particles are used well in the soup, it can make a pot of snow-white milk-like soup. If they are not used well, it can only be called turbid.
Egg dumplings are different. Eggs can purify the soup, making the soup clearer and more pure in taste.
"How long does it take to cook..."
Wu Ke was drooling while burping, and his expression was pure and confused.
Lin Chou smiled and said,
"I need to turn down the heat a little. The ready-made earthen hot pot cannot be wasted. Only the slow-cooked pot will live up to the pot."
Egg dumplings and eight-year-old soup need to be integrated and have a deeper exchange, and Lin Chou suddenly remembered that he still had something to deal with.
The fish heads and bones of the three swordfish are still lying on the chopping board. If you let this thing lie there, you will be sorry for the world, sorry for the earth, and sorry for the air. It is a crime at all!
The head of the swordfish can probably be regarded as the "thickest" part of the swordfish, but it is still useless. There is no meat on the fish head - emmmmm, it is obviously time to invite the kid next door to worship the heaven.
The fish head and a fish bone were still well connected together. Lin Chou carefully twisted it and put the fish bone part into a plate filled with flour. He tried not to touch the fish head and at the same time, the fish bone part was evenly coated with flour. , shake off excess flour.
Three fish bones, perilla leaves and ginger slices also coated in flour are slowly fried in warm oil in a pan. Even in warm oil, the fish bones need to be removed from time to time to cool down to avoid being fried.
Just frying a fish bone can't even be called a skill for Lin Chou, but the preciousness of the ingredients requires him to be cautious.
"Well..."
The perilla that goes into the frying pan together is the bole of the fish bones. The slow-fried perilla leaves slowly release its unique aroma into the oil, and the oil constantly infiltrates the fish bones, filling in a touch of mutual style. .
