Lin Chou had a chicken in his left hand, a straw bag in his right hand, and a black pot behind him, with a confused face. Summit 23S.
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"What's going on here...."
Leng Han smoothed his wet hair and whispered,
"nothing."
"Ooooooooo."
Gungun was carrying two animals, pointing his bear paw at Leng Han, and kept accusing a certain tyrannosaurus of his evil deeds.
Lin Chou scratched his head, his eyes lit up,
"Oh! Two rabbits so big? It's amazing!"
rolling,
"..."
I won’t go into details about Lin Chou’s vision and hearing problems.
After all, how can you accuse a cook of having the right to choose ingredients?
Let’s study the rabbit thing.
Most people believe that rabbit meat is bland and tasteless, and its meat is also known as "the best meat". Compared with other commonly used meats, rabbit meat does lack some of the rich and fat aroma of animal nature.
However, everyone knows that this kind of meat is easier to absorb the flavor of seasonings and side dishes, and it can be used in many ways. Even if rabbit meat and chicken are stewed together, the aroma of chicken will be greater than that of rabbit meat.
With a big eater who eats just as much as he wants, Lin Chou must choose simple and easy barbecue to make this rabbit.
The second thing is that he suddenly discovered that he had been carrying this big iron pot for several days in vain because he didn't need it at all.
Rabbit meat is too easy to absorb other flavors, so it cannot be grilled directly on the fire with the skin rack like blue sheep, because the smell of burnt fur will directly invade into the meat. The rabbit meat grilled in this way is better than grilled bird feathers.
It's not as delicious as it is delicious.
When it came to peeling the skin, Lin Chou couldn't bear the crispy texture after roasting the rabbit skin. Moreover, an extra layer of rabbit skin could ensure that the rabbit meat, which easily loses moisture, would be more tender and juicy.
"Leng Han, use your fine gold to turn a big pot out, fill it with water, and put it on the fire...a pot bigger than a rabbit!"
Leng Han looked at the two rabbits, then turned and looked at the pool, with a trace of blush on his face.
When Lin Chou was preparing the condiments, he found that Leng Han hadn't moved yet and wondered,
"Why, it can't become that big?"
"Yes, yes..."
Lin Chou waved his hand, "Hurry up, hurry up, there are many mouths waiting for you, I'm starving to death!"
"..."
Leng Han's face turned even redder. He gritted his teeth and the fine gold ribbons wrapped around each other, forming a large cauldron with a fairly standard shape, with a diameter of ten meters.
The cauldron sank into the pool, filled with water and floated ashore.
There were a lot of dry and decaying pines and cypresses around. I dragged two trees back and lit a fire. The oil-rich branches quickly burned, and there was still some fragrance of rosin in the flames.
When it comes to barbecue and barbecue, the word "grill" is very important, not only the method of grilling, but also the choice of fuel.
Most of the barbecue flames are in direct contact with the food, which can give the grilled things a smoky smell, naturally including the "flame flavor".
The fragrant pine and cypress and higher-grade fruit wood materials are undoubtedly the best choice for barbecue.
Leng Han felt a little distressed as he watched the fine gold cauldron quickly turn black and covered with carbon ash under the flames. He also looked at the clean water in the pot that started to have slight bubbles. His face changed back and forth, and he didn't know what he was thinking.
What.
After the water boiled, Gungun threw the two rabbits into the pot and rolled them for a few minutes. Then he took them out and placed them on the ground. Lin Chou picked off the loose hairs on the rabbit skins, neatly and quickly.
Finally, remove the head and internal organs, string them up with two cypress stakes, and place them on the charcoal fire.
The technique of barbecue is always the simplest. Grilling first and then smoking is the essence.
When roasted until half-done, sprinkle a little salt on the surface of the rabbit, cover the fire with fresh banana leaves and pine branches, and smoke.
Put it aside to roast, while Lin Chou rubbed his hands, tore off the skin and feathers of the flying dragon in a few times, took out the internal organs and washed them, rubbed green salt all over its body, and dug a stone pot with a large bluestone.
Come out and fill the pot half full of water.
Feilong Diao Tang pays attention to the word "fresh". It should not be stained with oil or metal. It can only be made in stone pots and clay pots.
In other words, the big iron pot that was picked up was inevitably ignored.
The small yellow mushrooms only need to be blanched in hot water of about 75 degrees for half a minute, then drain the water, drain the small yellow mushrooms, and tear them into thin strips about three millimeters wide.
At this time, the water in the stone pot was just about to boil, and thin strips of small yellow mushrooms were sprinkled in. Lin Chou held the flying dragon's leg with one hand and used a bowl woven from banana leaves as a spoon with the other to scoop out the hot soup and pour it on the flying dragon.
Lin Chou habitually started talking... uh, explanation mode,
"This is the flower-tailed hazel pheasant, also known as Feilong. Before the catastrophe, it was an indispensable treasure in the annual tribute during the Qing Dynasty. Its meat is tender and fragrant. It is the meat of dragons in the sky and donkey meat on the ground. This dragon,
It's a flying dragon, and the reason why it is called a flying dragon is not only because only the 'sons and grandsons of the dragon' can enjoy it, but also because the skin on its claws is like scales. You see, right here...
.”
"The meat of Feilong is amazingly tender. Just like this, it only needs to be blanched with water a few times to get it to half-done."
After pouring water several times, Lin Chou threw the whole flying dragon into the soup, grabbed a handful of green weeds from the ground, washed them, sprinkled them into the pot, and took the stone pot away from the fire.
"This is thin wild onion, also called Oot. It is a commonly used seasoning among the Oroqen people in the Changbai Mountains. It is essential for Feilong Diao Soup."
Lin Chou filled a bowl of soup in a small banana leaf bowl.
"Try it and see."
Leng Han was stunned, "Is this good?"
When making soup, the emphasis is on the word "bao". Without a few hours or even longer heat, how can it be called soup?
Leng Han was actually a little surprised, or maybe even doubtful, about the Feilong Soup that lasted only two minutes.
But Lin Chou is very confident,
"You'll know once you taste it."
The green leaves serve as a bowl. There are a few emerald green minced wild onions and bright yellow mycelium floating in the almost completely transparent soup, and not a trace of oily smell can be seen.
As the heat penetrates the banana leaves, the small bowl softens slightly, and a few wisps of extremely light and thin mist rise from the surface of the soup, which cannot pass the edge of the bowl before completely dissipating.
"call."
Leng Han lowered his head and took a small sip.
The warm soup fills your mouth, first the fragrance of wild onions, then the deliciousness of mushrooms, and finally...
Leng Han's eyes widened in astonishment. Although she had never eaten dishes made from hazel chicken, she was absolutely sure that this was what flying dragon should taste like.
Continuous like the thin snow in early spring, gurgling like a trickle in the mountains, any adjective is empty and weak in front of its taste.
There are only three words: fresh, fresh, fresh!
"This...how is it possible! It's just a matter of pouring hot water a few times!"
Lin Chou smiled, poured himself a bowl of soup and sipped it.
One flying dragon only costs five small bowls of soup. This is the lower limit and the upper limit.
Pointing to the soup in the bowl,
"With just three minutes of simple blanching, Feilong can become one of the eight mountain delicacies. It is paid tribute year after year and cannot be eaten except by the emperor. This is the perfect ingredient."