"Yeah!" said the old warlock, "wolf fish stewed with potatoes. I have eaten this before. The green potatoes with sprouts have a light solanum astringency, which goes perfectly with the boney and meaty flavor of the sea fish... .”
Sikong and Lin Chou: .....
Good guy, what kind of weird experiences have you had!
Okay, okay, stop talking. We can already guess that you were so poor that there was nothing left.
The warlock uncle has lived a hard life, too many to count. Some things...emmmmm, such as potatoes with sprouts and green seeds... He has never even eaten Lin Chou who grew up in the alley. , but the warlock uncle has eaten it...
Sikong: "I already want to eat boiled noodles..."
Uncle Warlock: "Yeah, noodles, cook two wolf fish..."
Lin Chou rolled her eyes.
"We have a lot of noodles in stock. We don't have a fishing net on our boat in this big sea. Where can I catch wolf fish for you?"
With nothing to do, the warlock uncle went into the sea and slipped around again. However, there was really not a single wolf fish in this sea area. The warlock uncle got a small green dragon in a net and brought it up.
This is a small green dragon that is the oldest in the northern waters of Mingguang. It is commonly known as the ball nest lobster by Mingguang people. It is probably the most exaggerated proportion of the head to the body among all lobsters, accounting for at least about two-thirds, and a tail as small as His body is pitiful, but his head is extremely thick.
The whole body is dark blue, with light yellow spreading, frost-like pattern veins, especially on the head, this pattern is more obvious.
Ball lobsters don't grow very big. The largest ones can only be as long as a palm. When caught, they don't bounce around like other lobsters. They are not lively at all. Their tails are nestled under their heads and they barely move. It won't be affected at all - but its vitality is very tenacious. If it is left in a place without water and exposed to the sun for three to five days, it will have basically no effect.
Lin Chou pulled and pulled at the little green dragon in the net pocket,
"How about cooking some noodles with fish soup? There are some small abalones in it. How about some noodles with shrimp brain, abalone and liver cover?"
"Can!"
In fact, there are not many good ways to eat ball lobster. After all, there is basically no meat on it. After it is cooked, its small tail is really not much bigger than the tail of freshwater crayfish.
Moreover, this kind of lobster is usually active in the crevices of seafloor reefs at a depth of 100 to 200 meters, and is difficult to catch. Occasionally, some idle and wealthy people will look for this thing to make shrimp brain sauce or the like. of.
Lin Chou twisted off the heads of the shrimps one by one and threw the tails directly back into the sea, using only the brains.
The brain of the ball lobster is very interesting. It is not the common green or yellow like sea urchin yellow, but an orange-red color, which is very large and plump. In fact, it looks like the color of processed mullet roe.
"Where's the wasabi? Where did I just throw that box of wasabi..."
Almost no one in Mingguang grows wasabi. This thing is very delicate. To feed them, they need to go to a place with clean and clear mountain spring water near Zushan. Most ordinary people dare not go there. Only evolved people have the courage to enter Zushan.
Therefore, even the most common wasabi can easily become a luxury product in Myeong Kwang.
It is no exaggeration to say that in Bafanglou, a dish of young wasabi leaves mixed with olive oil is sold at hundreds of distribution points in minutes, and it is only enough for one bite.
The wasabi carried on Sikong's ship was undoubtedly the best quality. Each root was more than half the length of Lin Chou's middle finger and as thick as a thumb. The wasabi made up of layers of folds was straight and thick, and the surface was only green. The green and pale white markings do not have the unsightly brown spots commonly found on wasabi.
Moreover, the Sikong cargo ship actually had a whole box of small sharkskin grinding boards for grinding wasabi. Even the boards were made of lychee wood...
"You will be punished by God!" the warlock grunted.
Freshly ground wasabi puree, hand-beaten abalone liver and shrimp brain sauce, topped with hot spring eggs, fresh deviled chili, chopped green onion and new tender wasabi leaves soaked in soy sauce, all mixed in the cooked noodles.
"Suck~"
It is sticky, fresh and spicy in the mouth. The fresh and spicy taste of wasabi is not pungent and makes people appetite.
Lin Chou did not hesitate to praise,
"Wonderful, this is the most delicious thing I have eaten in recent days."
"You don't have to praise yourself so much!" Sikong muttered, then inhaled the storm!
"What does this have to do with me?" Lin Chou rolled his eyes impatiently, "As long as there are ingredients, everyone can cook noodles, right? The main thing is that the raw materials are nice enough!"
Sikong could not refute,
"Only you are here. You are the only one in Mingguang who dares to feed me sashimi and raw abalone liver pate. When I went to Bafanglou before, Lao Xue didn't even dare to serve me cold dishes for fear of giving me This little body has suffered a lot... headache, fever, diarrhea and so on..."
"I've almost fallen in love with raw abalone and liver pate recently. I've eaten in your store several times before, both raw and cooked. But when it comes to this thing, the raw taste is better and heavier, from the tail vertebra all the way. It’s as fresh as Tian Ling Gai’er!”
"This simple meal feels a hundred times more delicious than the exquisite side dishes that Bafanglou often requires more than ten hours and twenty steps to cook."
"It's just about adapting to the occasion," Lin Chou added, "Old Xue's skills are actually quite good. Even I admire him for some of his dishes."
Sikong twisted his mouth in disdain,
"He has been thinking about those dishes all his life. There is really nothing new. I haven't been to Bafanglou recently. This person will become very paranoid once he gets older. Now Lao Xue is blindly pursuing the complexity of the dishes. Gorgeous, the visual effects he puts into the presentation are more exaggerated than the entire dish, it’s just a penny for a penny.”
Then, the skin-on tuna meat that is slow-cooked and cooked freshly comes out of the pan.
The skin of the tuna even retains some of its natural blue color, and the meat is also full of pink. Once the tuna meat is cooked, it will fade and turn white, and the fish meat will no longer be compact and juicy. This is why Lin Chou chose low temperature and slow cooking. one.
"Well..."
Sikong has only one sentence to comment on this:
"I take back my previous comment. Exquisite dishes may be better..."
Foodies are not afraid of being slapped in the face.
The fish meat is tender and delicious, and it is no exaggeration to say that it melts in the mouth. The fat in the meat has not even turned into liquid oil and separated from the meat itself. The overall taste is like a square sashimi.
With a sip of the tongue, the fish meat and fish skin fall apart in an instant, and the pure white fat layer between the skin and the meat is filled with the aroma of the thick soup, just like a mouthful of clear and refreshing silk ski ice cream.
"call..."
Sikong exhaled a breath,
"Really, I admire the brains of your chefs. How did you come up with so many recipes?"
"Ah?" Lin Chou thought seriously, "Because we stand on the shoulders of giants?"
"roll...."
This iron cock has no sense of humor at all. No wonder no female lickers are willing to lick this guy!
