As expected of a cook, he deserves to be an expert in medicinal cuisine!
You can see the true state of your brother at a glance!
Although my brother is a little weak, he is definitely not weak!
I heard the warlock uncle say,
"If you can't do the output position, then just lie down and get the job done~"
Lin Chou:...
Sikong:...
I'm afraid you're not slandering me for hiding some strange things in secret.
Then, Sikong glanced at Lin Chou with a very strange look.
Lin Chou: Well, it’s my fault that the operation was successful? Why do you feel so resentful in your eyes?
Sikong quickly looked away and coughed,
"Hmm...how do you eat this thing?"
Lin Chou thought for a while,
"Seahorses were quite expensive before the Cataclysm. They are the same as medicine and food. However, some people like to dry seahorses for two weeks and then use them to stew soup. If they are so fresh, they can also be fried and eaten. Everything is delicious.
But it’s tempura.”
"It doesn't sound like much," Sikong said in disgust, "Can it be delicious?"
Lin Chou suddenly asked,
"Are there any whole pigs on board?"
Sikong nodded and said matter-of-factly,
"Yes, alpine black pigs are the best quality among the existing pig breeds in Mingguang. They live in mountains and ice fields above 5,000 meters above sea level. They only grow 50 pounds a year and are ready for slaughter in at least three years. Although there is no grade, you know
of..."
Lin Chou said,
"I've heard of a very strange way of roasting seahorses and pig kidneys together. It's said to have a very special taste."
Sikong's heart suddenly moved,
"Okay, Master Warlock, go down again and get a few more. I'll go look through the inventory in the refrigerated cabin."
The warlock uncle slowly typed a question mark,
"You really dare to make it and eat it. Don't you think this kind of thing sounds weird?"
"What's weird," Sikong said, "Seahorses are also fish, so why can't they be eaten? As a human being, you have to be brave enough to try and accept new things~"
Lin Chou turned around and left,
"I'm going to the island to find some firewood. I've decided to have an island barbecue today."
"Okay~"
When Sikong came back with a bunch of things, Lin Chou was dissecting the third seahorse with a ferocious expression.
"What's going on?"
In fact, it was Lin Chou's first time cooking this thing, and he didn't expect it to be so difficult.
Except for the belly, the seahorse's body is basically filled with tiny and trivial membranous bones and spines. There is not much meat at all, and it is extremely troublesome to deal with.
Sikong ignored Lin Chou and opened a pot.
"Oh, fish bone soup, this is good, I like it. It would be even better if it had shark bones. I remember I had it last time. I fried the shark bones three or five times and put them together with ingredients like chicken, duck, ham, mushrooms, etc.
Put it in a casserole and simmer it for 12 hours, and the stewed shark bones will look like fried muscles and brains, and the taste is amazing."
Lin Chou said,
"Sharks are made of cartilage, and this mutated swordfish is made of hard bones, so it can't produce that kind of effect."
"The taste is already very good," Sikong said, "How do you prepare the swordfish meat?"
Lin Chou pointed to the chopping board,
"Slow-cooked, sashimi, king crab grilled in butter, sea urchin, no matter how you eat it, it tastes better when eaten fresh."
Lin Chou quickly cooked the seahorse—it was actually just skinning it.
Sandwich a thick slice of pork kidney between two pieces of seahorse, sprinkle with barbecue ingredients, spread a layer of pork net oil on the outside, and grill directly on charcoal fire.
"Sikong, look at these seahorses. They must be roasted and crispy on the outside. Do you understand? The shells of seahorses are made of thin layers of membranous bones. If they are not roasted until crispy, they will not be delicious.
.”
Sikong got a white towel and put it on his shoulders. He also found a fan from somewhere and fanned the charcoal fire while playing with the seahorse skewers. He looked very professional.
"Look at you, wife!"
Lin Chou was so amused by this guy that he laughed dryly and went to deal with the two big king crabs.
The carapace of the two king crabs is a beautiful faint blue, and the tip of each angular bone spur on them is bright red. When the legs are straightened, they are nearly one meter long, and are thicker than normal king crabs.
Nearly double.
It's heavy to start with, and you can see that the meat and paste inside the shell are very full.
Lin Chou opened the back shell of the king crab with a click.
"Oh~"
The black-green cream is full of yellow.
After removing the crab heart, gills and other debris, Lin Chou re-covered the back shell, turned it upside down, and put it on the grill together with the cut crab legs.
Sikong came over,
"The meat and yellow are really full, and I suddenly feel that this trip was not in vain."
Lin Chou also nodded,
"Ming Guang has never seen this kind of king crab before. I guess no sea hunter would be so bored as the three of us and come all the way to get something like this."
"The main reason is that we can't bear such a big risk," Sikong said. "Generally speaking, the further north you go on the sea, the easier it is to encounter large marine beasts. After all, the surrounding areas around Mingguang and further south are the territory of virtual beasts...
.”
The crab shells sizzled on the fire, the faint blue color quickly turned into bright red, and the fragrance began to fill the air.
Lin Chou took a deep breath and gave his professional judgment as a cook.
"The meat of this kind of king crab is so clean, and the aroma is very pure."
Within an hour, Lin Chou had prepared everything.
The warlock and Sikong were guarding the table, waiting for food.
"Let's start with this as an appetizer, the swordfish and sea urchin sashimi platter."
Thick slices of bright red swordfish with a thickness of 2 cm are soaked in olive oil and soy sauce. The bottom is covered with wasabi stems and leaves soaked in salt and a little sugar and shredded perilla. There is a pile of emerald green wasabi puree next to it.
Lin Chou was too lazy to serve these two things. With one chopstick, he took down the wasabi stems and leaves, shredded perilla, and thick swordfish slices, dipping them in the soup at the bottom, and then coating them with a little wasabi puree.
The swordfish meat is delicate and fatty, with a texture like raw beef in the mouth, but ten times more delicate. The fragrance of wasabi and perilla are just right to neutralize the swordfish's only flaw - the overly fishy smell.
Lin Chou showed a satisfied look,
"I have to say, olive oil is really a good thing."
The shortcomings of the swordfish itself are actually very obvious, that is, the fishy smell is a bit strong, and many people are not used to the sashimi of this kind of fish. However, after seasoning it himself, Lin Chou felt that the fishy smell could not be regarded as a shortcoming, but it was more effective.
Let people appreciate the deliciousness of the sea.
Sikong's mouth was full, and he didn't forget to raise his thumb.
"I remembered this recipe, wasabi leaves and shiso, but I didn't expect it would taste like this when paired with sashimi. It's both overbearing and fresh, and incredibly fresh."
Lin Chou said,
"Try again. The small pile next to it is not shredded radish. It is wrapped in batter and shredded perilla and fried in olive oil. It is also eaten with sea urchin and sashimi."
The warlock uncle suddenly sighed:
"Wonderful~ Master Shan knows what the three of us are doing, and he will probably be scolding us for a whole year. Aren't the dishes in Linzi all tested by Master Shan?"