The first thousand and forty-nine chapters belong to the luxury of the era of cataclysm alone
Stir-fry the giant salamander meat until it becomes firm, then add soy sauce and bamboo shoot slices - braised in soy sauce. The main thing is naturally the word "red", and the second is "burned".
After the giant salamander was cooked, Lin Chou got a big basin and rinsed the fish with water, washed it with vinegar, then sprinkled it with flour and kneaded it vigorously.
After washing, soak the fish off with onion and ginger cooking wine and salt. After cooking for ten minutes, pour vinegar again to remove the last trace of odor.
At this time, the pot used to braise the giant salamander had an unspeakable aroma coming out of it.
The taste of fish is unusual. It smells of bone broth and minerals, and it also smells like a soup stock made from old hens and snake bones and skins.
The braid sniffed, and the bamboo rat stopped eating and kept asking Lin Chou,
"Bamboo shoots are delicious, bamboo shoots are delicious, bamboo shoots are better than bamboo rats?"
Lin Chou was speechless.
I really want to tell this child that bamboo shoots are not delicious. Bamboo shoots are not as delicious as bamboo rats.
"Ahem, you can eat it soon, don't worry."
Lin Chou took out a small plate of giant salamander bones that had been left beforehand, and put some chicken coriander oil in a flat-bottomed casserole.
——There is no way, there is no chicken fat, so we can only use fried chicken fir.
Slowly roast the fish bones over low heat until golden brown, then pour off the excess fat.
Master Shan was so distressed that he wanted to pour all the oil into his mouth and drink it.
"A prodigal... a prodigal..."
The giant salamander bone is used as the base, green onion and ginger are placed on top, add water and simmer slowly.
In a short time, the soup in the casserole turned into a thick milky white color.
Lin Chou moved the casserole to the edge of the fire so that the soup in the pot was on the edge of boiling. Then he took the treated fish into the water, cut the fish maw into strips, cut the fish liver into pieces, cut the fish intestines into sections and beat them into intestines.
Knot, put them into the casserole respectively, and cover them with the lid.
"Well, this pot of braised rice is almost ready. Pick up your chopsticks and get ready to eat."
After a pot of giant salamander was cooked, the portion was much smaller, not very marketable but delicious enough.
How to put it, to describe it in a more exaggerated way - even the rising steam is a delicious color.
The croissant braid is not too hot for your mouth. Use your chopsticks to stuff a large piece of giant salamander into your mouth, including the skin and meat.
"Hiss...wow...so hot...emmmm..."
The little girl's forehead was burned, and there were thin beads of sweat. She still refused to let go. Her face turned into a very strange shape due to the grinning teeth. She bit hard,
"Ah...um..."
The contact between the fish meat and the teeth is very elastic and smooth, especially the fish skin, which actually feels a little elastic when you bite into it.
It feels like the thick fish skin is full of juice. It makes people worry that after biting through the fish skin, the hot soup will suddenly splash out.
The eyes of the braids are bright,
"Wow, it's so smooth...the fish skin is so delicious..."
The little girl's vocabulary was not very rich, and she obviously didn't know how to describe this wonderful taste that made her eyes light up. She could only bite it with all her strength, like a little tiger.
Wu Ke went crazy,
"How come this fish meat doesn't get cold just by blowing it on..."
Because every piece of fish meat is covered with thick and red sauce, which tightly wraps the white and crystal clear fish meat.
Wu Ke said,
"It's so hot, and it's so fragrant...um...where is this piece? Is it the fish tail? The fish tail is live meat...it's so fragrant..."
Huang Dashan smiled disdainfully and rummaged around in the big pot without any courtesy.
"Ah ha~ I can find it~"
On Huang Dashan's chopsticks are the soles of giant salamander's feet, which are round and plump and look cute and cute.
"Live meat? What the hell is this live meat~"
This guy opened his huge mouth and was ready to swallow the giant salamander's paws in one go.
"Whoosh~"
The thing on the tip of the chopstick flew away, and Huang Dashan bit it empty.
"???"
The rolling bear's paw was holding a small object, its dark eyes were shining, and he observed it carefully before putting it in his mouth.
"Ouch~"
Master Shan is speechless. He dares to be angry but dare not speak.
I had no choice but to hunch over and continue searching in the pot.
"Aha~"
The braided man and Su Yourong came over eagerly.
There was glistening saliva hanging from the corner of the braided mouth,
"Second hands, second feet..."
Shanye closed his eyes in pain, tears welling up in his eyes.
Lin Chou casually picked at the pot and pulled the two fish lips onto the chopsticks.
Huang Dashan’s envious complaints,
"Niang Xipi, you damn well know how to eat..."
Fish lips are one of the eight treasures!
The entrance is fresh and smooth, and the thick gum seems to stick Lin Chou's lips together directly. The taste is intoxicating.
Lin Chou expressed that he was quite satisfied with the taste of the giant salamander. After eating a little bit, he concentrated on the contents of the casserole - that was what he was looking forward to.
...
afterwards.
Huang Dashan patted his belly and complained as usual,
"It's delicious, but it's a little too little. All in all, it's not enough for you and I to fill our stomachs."
Wu Ke twisted his mouth in disdain,
"The big pot of rice at the Four Walls construction site is enough to satisfy your needs. Why don't you go and eat?"
"Does your boy need a stroke?"
"Come on, you're talking about it as if it would be an honor to beat me up, your dignified first- and fourth-level boss."
"..."
Lin Chou smiled brightly and picked through a pile of vegetables to wash.
Huang Dashan has sharp eyes,
"Well, Lin Zi, that one just now, is it a wild ginseng?"
Lin Chou said,
"Yes, I dug it next to the bamboo forest. It's been more than ten years and it's still tender."
Most evolved people don't like to eat this food because it is bitter, and it becomes more bitter as time goes by.
In their view, only ordinary people value the nourishing effects of wild ginseng as a treasure. To evolutionists, even wild ginseng that has been used for hundreds of years is no better than radish.
(It’s not an alienated demonic plant. What’s so precious about it? Oh! I’ve never seen the world!)
There are quite a lot of these things in the mountains near Mingguang. Except for the occasional evolved person who is good at it and makes wine with wild ginseng, others won't pick it even if they see it.
——Speaking of it, this should be a different kind of luxury that only belongs to the years of catastrophe, right?
Lin Chou peeled off the grayish-yellow skin of wild ginseng as thick as a finger as if peeling a radish, then cut it into long thin strips, then put it into a casserole with maitake mushrooms and simmered it.
The milky white fish bone and fish maw soup is bubbling, and a unique smell of ginsenosides gradually spreads. This smell is particularly fairy-like in the lush mountains and forests of Zushan.
Lin Chou said while washing the tips of the tender vegetables in his hands,
"It tastes good if you eat it occasionally, but it won't be good if you eat it too much. Evolvers will also get angry."
The tips of the green vegetables that Lin Chou washed were the young leaves of nettles. Most people cannot distinguish between nettles and patchouli and other wild vegetables, and would hardly eat them.
But in fact, this thing is a perfect match with fish soup and hot pot, and it is extremely fresh.
Even if it is simply rinsed with boiling soup and then soaked in chili paste, it is the perfect tool to serve with porridge and rice.
Lin Chou scooped out a small spoonful of chicken fir oil, poured it on the soup, and poured it out.
"One bowl for each person, there's nothing ugly about it!"
The washed nettles were placed on the soup noodles, and they were immediately softened by the hot fish soup, and slowly immersed in the soup as if they were melting. (To be continued)