Su Yourong ran in from behind the kitchen happily,
"Master, master, eat figs...eh...what are you doing?"
"Gudong!"
The mouths of the fat man and the thin man were obviously dry, but it was as if there was a hydraulic machine installed in their throats.
Let me wipe it~
No wonder all the women in Yanhuishan are crazy, they are just like little monsters!!
Gothic skirt, white ribbon, animal-eared girl...oh ho ho even has a big fluffy tail...
Hiss, I have a girlish heart.
As he watched, Su Yourong's eyebrows stood up——
The fat man and the thin man were horrified.
Why do you suddenly feel that raising your eyebrows is so scary?
This little loli is so cute...
Ball sack!
This seems to be the signature move of Leng Tyrannosaurus and Akazhi. Generally speaking, after the two of them raise their eyebrows, the next process cannot be described as dangerous. It is a narrow escape...
Have they all passed on this unique skill to Boss Lin’s young apprentice?
"snort!"
When Su Yourong turned to Lin Chou, the smile on her face instantly turned sweet.
"Master, master, this fish is so beautiful!"
In her hands she held two dew-dropped figs as big as an adult's fist, with purple-red skin and shaped like a large, honest peach.
Lin Chou reached out to take the fruit, pulled out a green banana leaf from behind the counter, and pinched both sides.
"Pa~"
The figs were photographed in a thick and flat shape, and the beautiful yellow-red flesh overflowed from the cracks in the peel.
"Suck--oh, so sweet."
Su Yourong smiled,
"Sister Akazhi and I just discovered a huge tree across the mountain stream in the back mountain! So are we going to eat fish today?"
Lin Chou rubbed her head,
"These are Dao Lun, I have to think carefully about how to make them."
...
Jiang Dao is a very delicate thing. Although the fat and thin duo made a temporary fish tank and rushed back as quickly as possible, the three fish were still half dead.
Lin Chou put them into the incubator to keep them as fresh as possible, and then began to rummage through the boxes.
Wu Ke asked absently while using the recorder to check the pictures of each camera,
"This is the first time I saw you and you didn't immediately rush into the kitchen to serve those things?"
"The Dao Lun should be treated with caution by any cook," Lin Chou said. "I clearly remembered to bring it over and put it in a cabinet in the kitchen. Why can't I find it?"
Lin Chou has an old recipe book at home, probably hundreds of years old, handwritten.
It's not a collection, it's a unique copy, it's just a very common old recipe.
Lin Chou already had some idea of how to handle Dao Lun, but his memory of some of the steps was blurred. After all, he was still a little carrot the last time he read the old recipe.
"What??" Wu Ke's eyes widened, "Brother Chou, you have to read the recipes when cooking. Is this an open-book exam or cheating?!"
Lin Chou looked innocent,
"How many pages can you turn at most when reading a book?"
"Uh, what do you mean, turn a few pages."
"Stop talking nonsense, how many pages can you turn to fall asleep?"
"...Brother Chou, the reason you read that book was mainly for hypnosis?"
Lin Chou didn't feel embarrassed at all,
"It's the nature of being human."
"Yes, yes, the essence..."
There really is a story that needs to be told between Boss Lin and that old recipe book——
Okay, here comes the question. Does anyone think that learning to cook starts with memorizing questions like taking the civil service exam?
That's right, Lin Chou's father thinks so.
Other people's children don't care about cooking. They just start practicing the basic skills and they're done. Lin Chou taught Su Yourong the same way, but Boss Lin's father, Comrade Lin, didn't do it. He asked Lin Chou to read the recipes, read them and memorize them.
, and then take the exam...
Whether to stir-fry meat with bamboo shoots, stir-fry frozen hairtail, or stir-fry meat with a rolling pin basically depends on Lin Chou's test scores.
Hahaha!
The past is so fucking unbearable to look back on...
There is no doubt that Boss Lin is a very standard academic scumbag, that's why he has such deep hatred...
There is no scum.
Go to sleep with a book on your hands.
Better than bed Turin.
"found it."
Lin Chou sat down on the counter and flipped through the pages.
"Well, here it is..."
"Basheng hot pot, traditional Fujian cuisine, eight raw and four colors, delicious and mellow, using raw chicken gizzards, fresh oysters, beef louvers, halibut..."
Wu Ke also came over to watch,
"Brother Chou, this doesn't look like anything special. Are you going to use this fish to make hot pot? It's such a waste..."
Lin Chou rolled her eyes and said,
"Do you even know that using Dao Lun to make hot pot is a waste?"
"Hehe, this is called the person who is close to the red, the red, the person who is close to the ink, the black gentleman, the gentleman who is far away, the cook, the villain, Yu Yuli..."
"Stay there!"
"..."
"Ahem," Wu Ke's expression looked like he was being tickled, "I just want to know what's so different about this book? It's completely the same as a normal recipe book..."
Lin Chou closed the book with a snap,
"You..."
"This is just a very, very, very ordinary old recipe. There's nothing magical about it. There's nothing worth being curious about. Do you understand?"
"I just want to see the ratio of materials and processing methods. There is still a big difference between the old school and the new school."
Wu Ke said oh, obviously not believing it, and muttered,
"The famous boss Lin always reads the recipe before cooking. Who would believe it if it's not special?"
Lin Chou:ヽ(ー_ー)ノ
Okay, I’ll take it, okay??
Lin Chou then went to prepare for the eight-sheng hot pot.
Basheng hot pot is a very magical and casual dish. If it is done well, the soup will be delicious and the meat is delicious. If it is not done well, it will be a pot of fishy soup with water in it. It belongs to the type that is simple but extremely extreme.
"Well... let me think about it... I have to pickle the mustard first..."
There are many types of pickled mustard vegetables, including wet and dry, sour, salty, spicy, and even sweet.
What Lin Chou wants to make is a light and salty mustard. The whole vegetable is marinated directly in the pot. The color is between blue and black and dark green. No more marinating is needed until it is ordered.
This kind of pickled mustard even retains a certain freshness of vegetables when they are young. The sea salt and clay jar give it a deeper double-layered flavor, which is very beautiful.
Well, if I have to describe it, you can just think of it as the taste of time.
Tie the pickled mustard greens apart along the root, cut one piece into two pieces, and cut into thin strips across the stripes. Add 60% lard, 20% chicken fat, and 20% vegetable oil into a pot and stir-fry.
Thin strands of mustard mustard flakes activate its deep fermented aroma.
Stir-fry until the water gradually dries up, then add a large amount of rice wine, green onion segments and ginger slices. Finally, add the bamboo shoot slices and hazel chicken bone clear soup to a boil, knock off the foam, let it cool, then pour in the aged rice wine and let it sit.
The new method will reasonably omit the step of letting it cool, pouring in the rice wine and letting it stand, but in fact this step is very important to the whole dish. For example, it will not form foam when it is boiled for the second time, and it can greatly reduce the amount of rinsing.