Although none of the group of evolvers, including Jiaba Jiaba, have ever seen a few paper books, they all feel that they are not the stupidest and most deceptive ones.
Who dares to eat this thing? ?
You're so good, Boss Lin, but you're such a bad guy that you even burn newspapers when you go to the grave. What's wrong with you?
Lin Chou pouted, his face full of seriousness that showed his love for food.
It’s not easy for a group of evolvers to expose him...
Okay, let's make do with each other.
Because the lean meat of bear meat and venison is added to the traditional Mao-style cured fatty pork, it smells a little fishier than the modern improved version of cured fatty pork - but even in the modern version there is still raw quail. .
Lin Chou took out the big, trembling piece of fat meat and rolled it several times in a pot of dried red chili peppers, so that the chili peppers covered the surface of the marinated fat meat.
Mingguang people like this kind of pepper very much. It has both aroma and mild spiciness, which is very suitable for making a charming sweet and spicy taste.
Lin Chou selected the dried residue of old sugarcane that grew on the barren land around Mingguang after being juiced. He placed the marinated fat meat wrapped in peppers layer by layer in the hot air box, and then lit a pot of charcoal fire underneath. The brazier was filled with Bagasse holds down the temperature.
Bagasse smoking is a common practice in Chinese cooking, such as Chaoshan smoked duck, smoked large intestine, smoked ribs, etc. in the central region. It can give the ingredients a sweet flavor and a sticky and shiny appearance like brown sugar juice.
The hot air box is a big treasure produced by the system. Lin Chou has been using it very smoothly. It can marinate the fat meat for several months in just a few minutes.
After the marinated fat meat was taken out, it was no longer in the shaky and inferior jelly-like state. It was very dry and the volume had shrunk significantly.
The red and caramel-colored chili peppers on the surface are dry and crispy. After cutting them, you can clearly see that nearly 70% of the water in the fat has been lost, and a layer of soft and tough meat is actually formed in the center of the meat. "Soothing".
The color of smoke and pickled wax on the outside penetrates more than three centimeters below the surface. The color is as crystal clear as brown sugar, and it looks very beautiful.
The most important thing is that the unpleasant smell of marinated fat meat has almost been wiped away, and the smell of the whole piece of meat is now sweet and slightly sour——
It's still weird, but it's much more comfortable than the smell of smelly feet.
Once upon a time, it was difficult to find water in the sea, but a group of evolvers who had experienced the soul torture of the strange smell a few minutes ago actually thought it was quite good when they smelled it at first, and they all expressed their love for it, looking like they were easily satisfied.
The smoked, air-dried and cured bacon was cut into thin slices about 1 inch wide and 3 millimeters thick. Lin Chou picked up a sparrow and stuffed it into the duck's esophagus together with the sliced meat.
The esophageal tubes of sparrows and ducks are just the right size, full and spindle-shaped after stuffing.
Shan Ye's face remained as usual, showing no signs of having just received a heavy beating.
"Tsk, can I say that this thing has once again refreshed my understanding of food?"
Weird, strange, and confusing.
But the evolvers can still accept it:
"It should be waxed. Jinyinrun and the one with salted egg yolk in it. What's it called? That's how it is made. There is a store in Mingguang that sells it. I think it tastes pretty good."
"I don't think it's necessary. The sparrow will definitely be delicious after it cools naturally. I like its color."
"What's the origin of the sparrow practice? It looks very familiar, but I can't remember it for a while."
"Ask Boss Lin..."
Lin Chou said,
"How to make rouge goose breast. I remember that Lao Xue seems to be very fond of this rouge color?"
"The one in Bafanglou?"
"Um..."
"The old guy loves everything that's bad, drunk, raw, and garishly colored."
Everyone winked and agreed:
"Hahaha, it's true. The older you get, the more fun you have."
"Yes, yes, I remember that old Xue was still very simple and unpretentious in his youth."
"No, at that time he had a very good relationship with the Wen family and the Zhao family, but later they didn't get along well..."
"Isn't it all about Aunt Lin?"
"Tsk..."
Don't ask, just ask with envy written all over your face~
Sisters!
A role model for my generation!
The topic quickly went sideways. While everyone was helping Lin Chou put the sparrow into the duck's esophagus, the host's head, the Li family's shortcomings, were talking nonsense.
It is a characteristic of men in the Cataclysm Era, and the topic is always inseparable from the level of strength, source crystal beasts...
Of course, the majority are women.
Lin Chou usually didn't interrupt at times like this, just taking it for fun.
The kind that makes a group of evolvers very dissatisfied——
Where are you?
You are the gathering place of Mingguang and Bagua!
Listen to a huge amount of gossip and gossip every day!
Boss Lin, don’t you want to come out and say something that everyone doesn’t know?
Are you polite for always hiding it?
Huang Dashan's fingers as thick as carrots are surprisingly flexible...
Well, it doesn’t seem too surprising, after all, he is the King of Mingguang Dishes!
Shan Ye's huge fingers opened the duck's esophagus like a butterfly piercing flowers, revealing the inner layer full of fat. He placed the sliced sparrow and marinated fat meat against the lower mouth, and flicked it lightly. The duck's esophagus immediately swallowed the sparrow into its belly. , that layer of greasy fat disappeared instantly, and the appearance was clean and not even stained by oil.
"Oh," Lin Chou couldn't help but sigh, "Master Shan, you are a professional."
Huang Dashan also wants to brag about the professionalism of Mingguang Pan King, which is actually beyond your imagination - this guy has always been shameless and skinless. When he gets interested, it doesn't matter how many people there are or who they are. .
As a result, Sister Da Yuexiong glanced over at me, and Master Shan was stunned on the spot. His mouth was tucked tighter than the winter quilts of southerners.
After dealing with more than two thousand sparrows chatting and laughing, the next steps were as expected.
The fully loaded duck esophagus is brought into the hot air box in batches, with a humidity mode of 1.5%, a few minutes outside and three months inside.
There is no smoking step this time, and the finished product has a natural yellowish color.
The duck's esophagus is tightly stretched and wrinkled on the surface, and you can vaguely see the general shape of a sparrow inside...
I don’t know how to describe it, anyway, he doesn’t look very friendly.
Huang Dashan said,
"Tsk, if you tell me now that this thing is actually a bunch of ancient gods, I will believe it..."
Lin Chou glanced at him,
"It seems that in order to complain, Master Shan secretly mastered new knowledge points without telling us!"
A group of evolvers laughed:
"That's right, even the ancient gods know about it."
"Let me tell you one thing, it does look like there are hundreds of millions of points of resistance..."
"Fart, am I the only one who thinks it's great?"
"How many steps have it taken? Now it can be considered a finished product..."
Lin Chou nodded,
"It's a finished product that can be stored for a long time."
Master Shan couldn't wait to reach out and grab one, and was about to stuff it into his mouth.
"Just eat it like this? Well, at least we should make onion and ginger juice, right? Chili soy sauce is also a hit!"
"Put it down! Put it down!" Lin Chou said angrily, "Who told you to eat like this!"
