Chapter 266 Xishi Tonghai Ginseng - Congrats to the new helmsman, the juvenile bread tree!
(Thanks to my book friend Bread Tree for his 10,000 starting coin reward for being promoted to helmsman. I would like to congratulate you on this chapter. Vertex 23S. The fastest update)
The sandworms collected by the old man are of very high quality, with thick skin, and the colors of each bunch ring are very bright and bulge outward.
This means that sandworms are very healthy, are more active in the gravel, eat more, have stronger digestion capabilities, and accumulate more nutrients.
In layman's terms, these sandworms are athlete sandworms who have developed their deltoid muscles and vest lines.
The edible part of the sandworm only has one layer of skin, so of course, the thicker the skin, the better the taste.
Sandworms of this high quality can be called sashimi level. When paired with wasabi mayonnaise and balsamic vinegar, the taste can make people salivate.
However, considering all the women and poor Mr. Jiang, Lin Chou had to give up this tempting idea.
A basket of sandworms can already make Mr. Jiang's master look like this. If another sashimi comes, even Lin Chou will feel like he is a malicious villain.
The waitress over there has already placed various kitchen utensils in the courtyard, including pots, pans, oil, salt, sauce and vinegar.
When Lin Chou asked for a chicken, the waitress brought him a very beautiful rainbow hazel pheasant.
Moreover, this hazel grouse is a rare rooster that has lived for at least seven years. It has a spear-like tail with all seven colors, and its comb has grown to the size of a palm.
Lin Chou had to lament the luxury of Mr. Jiang. Xue Zhen used it as raw material to make a Tibetan Phoenix during the battle of Jiushan Palace. Its taste was so delicious that even Lin Chou could not deny it.
As a rare second-level mutated creature, the rainbow hazel pheasant is as fast as a third-level agile evolver and is extremely difficult to catch.
It tastes delicious and has the nickname of Feilong, but Mr. Jiang actually uses it as a regular ingredient?
Even when Lin Chou made the dragon-tiger fight, he could only use the second-class colorful hazel pheasant, which naturally tasted far inferior to the rainbow hazel pheasant.
It’s not that Lin Chou is shoddy, but that this rainbow hazel pheasant is too rare.
Seven years ago, the rainbow grouse could only be called colorful grouse.
Although its speed is astonishing, it can't stand up to its extremely coquettish bright feathers and delicious taste. Of all the exotic beasts in the wilderness that are a bit sought after, who wouldn't want to take a few bites of them?
Enemies are everywhere, and foodies with red eyes are everywhere waiting to bite a piece of meat from it. The life of the rainbow hazel pheasant is extremely difficult.
Lin Chou decided to hold a funeral for the rainbow pheasant with the highest standards, including bloodletting, feather picking, evisceration, and deboning all at once. In less than a minute, the pheasant was already bone and flesh.
Separate the bones and flesh and pile them into two small piles on the chopping board.
As a rare second-level exotic beast that can be eaten by ordinary people, perhaps the price of its delicious taste is that the essence contained in the body is pitiful.
This kind of low-cost-effective thing is generally naturally resisted by evolutionists, so it is destined to go to the other extreme and become a luxury product for the wealthy people in the uptown area.
Put the chicken bones, green onions, ginger, bay leaves and grass fruits into a pot of water and bring to a boil. After boiling, skim off the foam.
Then boil the chicken with the skin and fascia removed for fifteen minutes, take out only two large pieces of chicken breast, and stew the rest in the pot to make soup stock.
Tear the chicken breast into thin shreds, marinate with cooking wine and shallots.
The sandworms are also cut into thin slices and marinated with cooking wine.
When people in Xiacheng District make sandworms, they are accustomed to boiling the sandworms before making them.
In fact, the taste of sandworms after blanching will change drastically. It is no longer brittle and tough, but "sluggish", which is completely different.
The former will make people feel refreshing and pleasant, while the latter will only make people feel laborious and difficult to bite. Only by stewing it in one pot can the taste of the sandworm be preserved to the maximum extent.
When the chicken stock pot boils with bright orange-yellow chicken fat, take out another casserole.
Dip a thin layer of chicken oil into the bottom of the casserole, sauté the ginger slices and scallions until fragrant, remove and discard, then add the shredded chicken, turn it over a few times, and pour in the chicken soup.
Both chicken shreds and sand worms are bland, so Lin Chou took out an extra spoonful of chicken oil and poured it into the casserole to ensure that the chicken shreds were smooth and tender.
This is also a mistake people often make when cooking soup. They think that the clearer the color of the soup, the fresher it will be. It is fine to just drink the soup, but if you want to eat the meat in it, it will naturally look dry and dry due to the lack of moisture from fat.
If you want to avoid this situation, firstly, add an appropriate amount of fat; secondly, be willing to spend a long time simmering, and make sure it is not evenly cooked before serving.
After the soup pot boils, spread the sandworm silk evenly on the surface of the soup, turn to low heat and simmer.
Just make sure that the soup in the casserole is not boiling yet, and the temperature of the soup is about 91 to 96 degrees.
This kind of slow and meticulous work was naturally carefully supervised by the waiter. Lin Chou turned around and returned to the big basin where the razor clams were washed.
A group of people had already cleaned all the razor clams, and according to Lin Chou's words, broke off a piece of the hard shell.
"Is this okay?" a group of people asked with laughter.
Regardless of whether they were men or women present, those who received Leng Han's invitation were all second-generation children with the same status as their family members. Whenever they had done such "hard and tiring" work, they had never touched the good news.
But today is different from the past. Cold Tyrannosaurus is carefully cleaning these gadgets. Who dares not to help?
Busy as he was busy, he seemed to be enjoying himself a lot. He even dared to add a sentence or two to Leng Tyrannosaurus's words. Before he knew it, the bottom of a large pot of razor clams had reached its bottom.
Lin Chou nodded and poured a plate of green salt into a flat plate made of black iron that was thick but had a shallow rim.
Arrange the razor clams on the salt one by one, sprinkle with rice wine, cover and bake in the charcoal oven.
When steam began to come out of the plate, Lin Chou served it on the table along with the charcoal stove.
As for the oysters, they have already been pried open. You just need to add the vinegar sauce made with shredded ginger and green onion and quietly feel the freshness and sweetness.
A group of people were sitting around the table, with a bit of urgency on their faces. After all, they were handling the ingredients, and it was very meaningful to have a lot of hard work in it!
Normally the noble young men and ladies sit in rows, like children waiting to share candies. This scene is a bit inconsistent.
"Well, Mr. Lin, how long will it take?"
"About two minutes, you can add as much as you want, no problem if you don't cover it."
"Hey, the soup is ready too... People who don't like raw food can also use this salt pan to roast oysters."
Leng Han's expression was indifferent and he stared at the flat plate of roasted razor clams.
A group of people nodded like chickens pecking at rice, but a thought suddenly popped up in their hearts:
Is the banquet of the Cold Tyrannosaurus just an ordinary banquet?
The kind of party that has nothing to do with weapons, sexual experiments, beatings or even hunting?
This is so fucking unscientific. We are really judging a gentleman’s belly with a villain’s heart?!