It seems that only professional players like the Interrogator like this attribute of being outspoken. Boss Lin shut himself up on the spot.
Of course, people with this attribute must have a big heart. Otherwise, for example, when Lin Chou and Leng Han met, the communication between them would give people the feeling that the two of them were stabbing each other with a knife, and there would always be something wrong.
A trend towards horror films.
Maybe it also has advantages, for example, there is almost no such thing as a secret between two people.
emmmm...
Wait, this doesn't seem to be a benefit, it should be a disaster.
Lin Chou shook his head, threw some unrealistic things into the trash, and began to concentrate on handling the eggplants.
In fact, the eggplant cannot really be called a dish that requires great skill, or it should be said that it is a patient work that requires slow work, careful work, and gentle carving.
The firm green eggplant Lin Chou chose was suitable. Lin Chou only had to cut it vertically into one centimeter thick slices to complete the first step.
"Hmm...it looks like a lot of kids on the cutting board." Wu concluded.
"roll!"
Lin Chou put a lot of tomatoes, er, eggplant slices into a large pot of 100% hot chicken oil, quickly used the oil temperature to shape the surface of the eggplants, took them out, reheated the chicken oil in the pot, turned to low heat and repeated
Add eggplant slices and fry slowly.
In fact, in this step, you can directly fry the eggplant slices from the inside out to a crispy level, but Lin Chou's choice is to dry it 70%, and then hang the eggplant slices one by one after taking them out of the pot, and use them in a cool place.
Hot air drying gives the eggplant extra toughness and "sturdiness".
From beginning to end, the eggplant is a kind of "鲞", rather than being simmered into a pot of eggplant paste.
The next step is to prepare the ingredients. Eggplant requires a lot of ingredients. Well, Honglou cuisine has always been about exquisiteness.
The first thing is the chicken breast, which is made from a young and never-dated young hen. Emmmm, you can imagine her...its breast is very tender and juicy.
Crack the chicken breast with a meat mallet a few times, then cut the chicken breast into centimeter-square dices along the grain, and finally mix water starch with rice wine and white wine two to one, beat it, beat it, and pull out the tendons.
Soak the dried mushrooms, cut into cubes, and drain the mushroom stock. Set aside.
Cut the tofu into cubes, fry it in a pan, add the diced chicken breast and stir-fry until fragrant, then add the diced mushrooms and stir-fry slightly, turn to high heat, add a little mushroom stock, and simmer until dry.
Pine nuts, hazelnuts, cashews, almonds and some preserved fruits are also fried to produce a dry aroma.
In a separate casserole, add a little more oil, put all the ingredients into one pot, simmer chicken soup, abalone juice, oyster sauce, and autumn oil to make eggplant slices.
Autumn oil specifically refers to the first soy sauce in late autumn, which is actually soy sauce. It can be divided into touyou, shuanghuang and autumn oil. The thirty-one days from Xiaoshu to Beginning of Autumn are commonly known as Fuxia. It is the temperature in the year.
When the Yang Qi is at its highest and strongest, it is most suitable for fermentation and drying of soy sauce, so the first time to make soy sauce in autumn is the best.
During this period, cook the rice wine in three or five times. When it is simmered, add sesame oil and finish it with sesame oil. Dry-fry over low heat, stirring constantly to evaporate the water, and dip in oil and fry until fragrant.
"This smell~"
Wu Ke and Huang Dashan sniffed.
Especially Huang Dashan, who was obviously disgusted with him before, but now he has become angry with him.
"Hey, Lin Zi, what are you doing? Why don't you invite others to taste the food when it's ready..."
Lin Chou squinted at the two worthless guys, holding a large black earthen jar with thick glaze in one hand, and filling the jar with vegetables without stopping at all.
Eggplant needs the most preserved flavor, and you can’t use anything else but lees oil.
As for bad oil, there is an article in Gu Zhong's "Yang Xiaolu":
Make ten kilograms of sweet glutinous rice, five kilograms of sesame oil, two kilograms and eighty ounces of salt, and one or two peppercorns. Mix well. First, tie the empty bottle with linen cloth and store it in an urn, then put it in the grain and seal it. After a few months, the empty bottle will be drained.
, it’s just bad oil, very sweet.
The preparation of glutinous rice is simple. The only ingredients are glutinous rice juice, salt, etc. After mixing thoroughly, it will be brown in color and taste salty. Dishes with the main flavor of glutinous rice are such as chicken claws with glutinous rice, fish fillet with glutinous rice, shrimp with glutinous rice, etc.
Delicious and chic.
Well, a very delicate "oil".
Seal the eggplant with a large amount of bad oil, cut off the air and store it to make the eggplant taste "transparent" and mellow. Only in this way can we make the unique and meaningful eggplant of Daguanyuan.
But no matter what you say, it is impossible for Huang Dashan and Wu Ke to eat this stuff today. At most, they can just smell it to appease their stomachs.
Boss Huang Dashan and Wu Ke were not happy, Wu Ke kept nagging,
"This is too bullying. I spent half the day just looking at him, smelling him, and smelling him. There's nothing like this."
The fact is that Lin Chou himself feels greedy...
However, I am reluctant to use a hot air box to accelerate the time of this thing. It is more interesting to let it sit quietly for natural fermentation and storage.
Lin Chou held her chin and thought for a while,
"Emmm, in order to thank the sponsors, let's add a dish today."
So I wrote "Sweet Shrimp in Fermented Soybean Sauce" on the small blackboard and placed it at the door.
"Wait a minute!" Huang Dashan looked confused, "Let's talk about it first, where did you get the sponsor? What exactly did you sponsor? Speaking of sponsoring you, isn't it just like a meat bun beating a dog?"
Lin Chou stretched a long face,
"Autumn oil, sponsored by Huluwa's mother, bad oil, Bao Er brought it here, said... uh... which factory it came from... I forgot... Anyway, it was sent here a few days ago.
The sample I tried.”
Shanye bared his teeth,
"Sure enough, there is no return."
Lin Chou was "touched" by the special aroma of this thing when he just took it out. Coupled with the inseparable autumn oil that often appears in various texts, the two little things are so perfect for each other, they are like a match made in heaven.
It just so happened that the restaurant also had a lot of seasonal sweet shrimps delivered by sea hunters. Lin Chou felt that he would look particularly silly if he didn't add another dish to the diners.
Big-headed sweet shrimp, first order, long-fronted shrimp, can be regarded as a relative of the peony shrimp before the cataclysm.
The shrimps are mostly colorful, but the only drawback is that their tails are small, their meat is tender, and they have a rich, sweet and salty taste from the ocean.
Lin Chou divided all the big-headed sweet shrimps into two parts. He peeled the lifeless half directly and took out the meat. He took out a lump of shrimp brain clear oil and stir-fried until it became foamy. Then he added a few salted egg yolks and stir-fried until the aroma was released. Then he added the steamed ones.
Stir the cooked pumpkin puree into a paste. The ratio of pumpkin puree to shrimp brains + salted egg yolk is controlled within 3:1, so the total amount of paste Lin Chou gets is not too much and will fill a large basin.
Then, braise the remaining half of the big sweet shrimp with lees oil, autumn oil, water chestnuts, celery stems, carrots, bell peppers and other vegetables. Add the fried pumpkin shrimp paste when it is almost out of the pot.
"Hiss~"
Lin Chou took a deep breath.
Oh my God, I am so touched by my real name. The scent of this bad oil is also great~