Speaking of being outspoken, it seems that only professional players like the torture officer would like this attribute. Boss Lin shut himself up on the spot.
Of course, people with this attribute must have a big heart. Otherwise, for example, when Lin Chou and Leng Han met, the communication between them gave the impression that the two of them were stabbing each other with a knife, and there would always be something wrong. A trend towards horror films.
Maybe it also has advantages, for example, there is almost no such thing as a secret between two people.
emmmm...
Wait, this doesn't seem to be a benefit, it should be terrible.
Lin Chou shook his head, threw some unrealistic things into the trash, and began to concentrate on handling the eggplant.
In fact, the eggplant cannot really be called a dish that requires great skill, or it should be said that it is a patient work that requires slow work, careful work, and gentle carving.
The firm green eggplant Lin Chou chose was suitable. Lin Chou only had to cut it vertically into one centimeter thick slices to complete the first step.
"Hmm...it looks like a lot of kids on the cutting board." Wu concluded.
"roll!"
Lin Chou put a lot of eggplant slices, uh, eggplant slices into a large pot of 100% hot chicken oil. He quickly used the oil temperature to shape the surface of the eggplant. After taking it out, he reheated the chicken oil in the pot, turned to low heat and repeated. Add eggplant slices and fry slowly.
In fact, in this step, you can directly fry the eggplant slices from the inside out to a crispy level, but Lin Chou's choice is to dry them 70%, and then hang the eggplant slices one by one after taking them out of the pot, and use them in a cool place. Hot air dries, which gives the eggplant extra toughness and "sturdiness" properties.
From beginning to end, the eggplant is a kind of "鲞", rather than being simmered into a pot of eggplant paste.
The next step is to prepare the ingredients. Eggplant requires a lot of ingredients. Well, Honglou cuisine has always been about exquisiteness.
The first is the chicken breast, which is made from a young and never-dated young hen. Emmmm, you can imagine her...its breast is very tender and juicy.
Crack the meat hammer a few times, then cut the chicken breast into centimeter-square dices along the grain, and finally mix water starch with rice wine and white wine at a ratio of 2:1 and beat and beat to pull out the tendons.
Soak the dried mushrooms, cut into cubes, drain and set aside.
Dice the tofu, fry it in a pan, add the diced chicken breast and stir-fry until fragrant, then add the diced mushrooms and stir-fry slightly, turn to high heat, add a little mushroom stock, and simmer until dry.
Pine nuts, hazelnuts, cashews, almonds and some preserved fruits are also fried to produce a dry aroma.
In a separate casserole, add a little more clear oil, put all the ingredients into one pot, simmer chicken soup, abalone juice, oyster sauce, and autumn oil to make eggplant slices.
Autumn oil specifically refers to the first soy sauce in late autumn, which is actually soy sauce. It can be divided into Touzhou, Shuanghuang and Qiuyou. The thirty-one days from Minor Heat to the Beginning of Autumn is commonly known as Fuxia. It is the temperature of the year. When the Yang Qi is at its highest and strongest, it is most suitable for fermenting and drying soy sauce, so the first time to make soy sauce in autumn is the best.
During this period, cook the rice wine in three or five times. When it is simmered, add sesame oil and finish it with sesame oil. Dry-fry over low heat, stirring constantly to evaporate the water, and dip in oil and fry until fragrant.
"This smell~"
Wu Ke and Huang Dashan sniffed.
Especially Huang Dashan, who was obviously disgusted with him before, but now he has become angry with him.
"Hey, Lin Zi, what are you doing? Why don't you invite someone to taste the food when it's ready..."
Lin Chou squinted at the two worthless guys, holding a large black earthen jar with thick glaze in one hand, and filling the jar with vegetables without stopping at all.
Eggplant needs the most preserved flavor, and you can’t use anything else but bad oil.
As for bad oil, Gu Zhong's "Yang Xiaolu" has an article:
Make ten kilograms of sweet glutinous rice, five kilograms of sesame oil, two kilograms and eight ounces of salt, and one tael of Sichuan peppercorns. Mix well. First, tie the empty bottle with linen cloth and store it in an urn, then put it in the grain and seal it. After a few months, drain the empty bottle. , it is bad oil, very sweet.
The preparation of glutinous rice is simple. The ingredients are just glutinous rice juice, salt, etc. After mixing thoroughly, it will be brown in color and taste salty. Dishes with the main flavor of glutinous rice are such as chicken claws with glutinous rice, fish fillet with glutinous rice, shrimp with glutinous rice, etc. Delicious and chic.
Well, a very delicate "oil".
Seal the eggplant with a large amount of bad oil, cut off the air and preserve it to make the eggplant taste "transparent" and mellow. Only in this way can we make the unique and meaningful eggplant of Daguanyuan.
But no matter what you say, it is impossible for Huang Dashan and Wu Ke to eat this stuff today. At most, they can just smell it to cushion their stomachs.
Boss Huang Dashan and Wu Ke were not happy, and Wu Ke kept nagging.
"This is too bullying. I spent half the day just looking at him, smelling him, and smelling him. There's nothing like this."
The fact is that Lin Chou himself feels greedy...
However, I am reluctant to use a hot air box to accelerate the time of this thing. It is more interesting to let it ferment quietly and naturally.
Lin Chou held her chin and thought for a while.
"Emmm, in order to thank the sponsors, let's add a dish today."
So I wrote "Sweet Shrimp in Fermented Oil and Black Bean Sauce" on the small blackboard and placed it at the door.
"Wait a minute!" Huang Dashan looked confused, "Let's talk about it first, where did you get the sponsor? What exactly did you sponsor? Speaking of sponsoring you, isn't it just like a meat bun beating a dog?"
Lin Chou stretched a long face,
"Autumn oil, sponsored by Calabash's mother, bad oil, Bao Er brought it over, saying it was... uh... which factory it came from... I forgot... Anyway, it was sent here a few days ago. Samples I tried.”
Shan Ye bared his teeth,
"Sure enough, there is no return."
Lin Chou was "touched" by the special aroma of this thing when he just took it out. Coupled with the inseparable autumn oil that often appears in various texts, the two little things are so perfect for each other, they are like a match made in heaven.
There happened to be a lot of seasonal sweet shrimps delivered by sea hunters in the restaurant. Lin Chou felt that he would look particularly stupid if he didn't add another dish to the diners.
Big-headed sweet shrimp, first order, long-fronted shrimp family, can be regarded as a relative of the peony shrimp before the cataclysm.
The shrimps are mostly colorful, but the only drawback is that the shrimp tail is small and the meat is tender, with a rich sweet and salty taste from the ocean.
Lin Chou divided all the large-headed sweet shrimps into two parts. He peeled the lifeless half directly and took out the meat. He took out a lump of shrimp brain clear oil and stir-fried it until it became foamy. Then he added a few salted egg yolks and stir-fried until the fragrance became fragrant. Then he added steamed Mix the cooked pumpkin puree into a paste. The ratio of pumpkin puree to shrimp brains + salted egg yolk is controlled within 3:1, so the total amount of paste Lin Chou gets is not too much and will fill a large basin.
Then, braise the remaining half of the large sweet shrimp with lees oil, autumn oil, water chestnuts, celery stems, carrots, bell peppers and other vegetables. Add the fried pumpkin shrimp paste when it is about to come out of the pot.
"Hiss~"
Lin Chou took a deep breath.
Oh my god, I’m so touched by my real name. The scent of this bad oil is so great~
