By the time the three of them and the sorcerer finished arguing, they found that Lin Chou was no longer waiting and had finished.
"..."
Huang Dashan silently held back a sentence,
"Well, pickled raw is also good."
"Yes, yes, good, very good."
"emmm..."
I feel hurt. We are fighting to the death here. You are just asking casually, right?
Master Shan raised his eyebrows at Sikong,
"Today it's all about wine and food. How many bites are there?"
Sikong's face was filled with questions. Look at my small body, do I have what it takes to take a few bites?
But the warlock and Wu Ke said in unison,
"all!"
Of course, it’s limited to beer. If you drink Qingquanshan, a drought-resistant barrel-level wine bag like Shanye’s, he will be considered a bully.
By the time Lin Chou came out with a large basin of raw pickled crabs, the guys were already smelling of alcohol.
Lin Chou was happy,
"What does this mean?"
"Hiccup~" Wu Ke said, "When the weather is too hot, I have to drink some ice. I feel like I can hardly breathe."
Lin Chou nodded,
"Charcoal-grilled long-legged shrimps, raw pickled blood clams, raw pickled blue crabs, stir-fried octopus, black rice side dishes, well, there is also a celery stew on the stove, but it will have to wait a while."
Boss Lin habitually tells a few people about the dishes he is most looking forward to -
Well, except for Sikong, who showed a little bit of expectation in this group of carnivorous animals, no one else even responded.
Cress?!
???
Ah!
What is that?
Brother, how easy has it been for me to live quietly for so many years? I, I have to eat meat, you know, who the hell eats wild vegetables!
Lin Chou conveniently brought a bottle of beer over and flicked the bottle cap away.
"Tons, tons, tons, ha~"
Boss Lin usually secretly takes a few sips of the rice wine used for cooking, and rarely touches a drop of white wine.
However, on a hot day, I still have a certain enthusiasm for this kind of beer with ice flowers - I always feel that drinking this thing is much cooler than happy water, and it is refreshing.
After downing half a bottle of cold beer, the sweat I had worked up in the kitchen seemed to have disappeared.
"Come on, Master Shan, control Sikong! Well done, Si, I just listened to what you said."
"Okay, leave it to Grandpa Dashan, quack," Grandpa Shan bared his teeth ferociously, and you could see the 16 teeth and the little tongue behind them, "Come on, have a good time, let the strong man lock the man on top of the man."
"Let it go, let it go, I'm going to die, damn..."
Umi actually doesn't look that scary.
They are all carefully selected by Lin Chou. The skin of each black rice wrapped in black powder is particularly complete. After simple spicy frying with thick oil and red sauce, the black inside faintly reflects a little dark mark through the skin, and the surface is oily.
It's shiny, dotted with bright red chili peppers and rich soup simmering at the bottom of the plate.
Master Shan sighed,
"It looks pretty good. I remember we ate it raw when we were kids. It was black and sweet when we took a bite."
Lin Chou picked a spindle-shaped black rice that was about the size of Sikong's nose and put it on his chopsticks.
"Hey, Mr. Shan still has this experience. I also ate it when I was a kid, raw or roasted, but after eating it, I always got beaten. You know, that stuff got on my clothes. For an older man like me,
How difficult it is for a straight man to wash it off."
"Wait a minute?" Mr. Shan frowned, realizing that things were not simple, "Your dad actually washed your clothes? Damn it, my clothes are stained with the black powder of black rice, and you can't even tell where it is!"
"..."
This topic is too dirty...ah no...it's too heavy, ignore it.
Sikong struggled in vain, but Shan Ye pinched his cheek with two fingers and forced his mouth open. Shan Ye was still tutting his tongue.
"Look, this little face is as tender as a pinch of water. No girl in her 18's or 19's in Hualiu Alley is as tender as you...
You didn’t hear anything, right, eh?!”
Sikong's eyes were frightened, and he struggled to utter out a few words,
"Then, what is that thing swimming in the soup? What is it? I saw it, it, it moved...insects, it really is an insect!"
Lin Chou and Shan Ye's eyes fell on the plate.
"Uh...it's just black powder that leaked out. I've cleaned up the bugs where they came from. Don't lie to yourself."
"Ah...open your mouth...come on...be good..."
After some thrilling feeding, Master Shan finally let poor Sikong go.
Sikong's face wrinkled up,
"This texture, yuck, feels like chewing a half-dried crispy sponge, you know, and an old radish that has become bran..."
"etc?"
"I'll taste it again..."
Young Master Sikong suddenly stopped talking.
That's right. Who has he ever tasted this before? It's probably because his understanding of food has been subverted again.
Lin Chou, Huang Dashan, Wu Ke, and a group of unscrupulous guys laughed and ignored him, and all dropped their chopsticks to taste this common yet uncommon ingredient.
In fact, the taste of black rice is not as bad as Master Sikong said. Who makes him have an innate resistance to it?
First of all, the outer layer of black rice is smooth and has a little toughness. When you bite it -
Hmm, how should I describe it? It actually tastes very similar to Snow Meiniang.
There is a packet of black powder inside, which is slightly smooth, soaked in soup, and unusually fluffy. After your mouth gets used to the texture for a second, you will notice that it even has a sweetness that is not inferior to seafood.
Wu Ke took a sip of beer,
"Ha, this stuff is so sweet. It's so sweet and spicy that it's not bad!"
When he opened his mouth, his black teeth covered in black powder were exposed, which was particularly scary.
Sikong immediately burped when he saw it.
"Don't, don't talk. These teeth give me a bad association."
Shan Ye said,
"Sure enough, you are right. They are really good dishes to go with wine. Hey, let me try this crab..."
Lin Chou has made this kind of raw pickled crabs before, such as drunken crabs and eel crabs, but it seems that the method this time is a little different.
The rich soup has a slightly sour and sharp aroma of coriander and garlic.
I found a crab at random, opened the back shell, and found that it was full of oil.
The original orange-yellow paste was dyed by the rich soy sauce color, turning into a yellow-black color. Moreover, due to the penetration of salt, the paste and meat actually shrank a little, and the original full yellow color turned into a three-point color.
It looks like the second one, but this will prevent the oil, meat and shell from sticking to each other, making it very convenient to eat.
"Suck~"
Huang Dashan has never been a sympathetic person. He took one bite and sucked all the ointment into his mouth.
"It's cool! This tastes a bit unique. It's actually pickled with vinegar?"
Sikong's eating style was much more elegant. He took chopsticks and a small spoon and put it into his mouth bit by bit to taste it carefully, and then said disdainfully,
"You can call your mouth a mouthful? Shame! This is vinegar. If I guessed correctly, the sour taste should be a mixture of orange vinegar and lime juice, right?"