Sikong caught the pan and was not annoyed. He squeezed his eyes and said to Lin Chou,
"Sorry, those two...new boss ladies are sitting outside in reserve? How many numbers are there in the queue?"
"..."
Lin Chou said,
"That's Mr. Shan's little fan girl, she has nothing to do with me. Vertex 23S. The fastest update"
Sikong had a troubled face,
"Is it small? It's not too small. I think this is at least F-labeled, tsk tsk."
"Sure enough, all the good cabbage was eaten by pigs."
Lin Chou raised his eyes, "Si, your spring has arrived?"
"Damn it, my surname is Sikong! You retard!"
Lin Chou was a little curious. Mr. Sikong had never talked about any topics about women before.
His focus has always been on strange things, such as tofu curd, scallion pancakes, and dried rat meat in Xiacheng District.
Well, if Mr. Sikong must be related to "women", then he loves to listen to Bai Suren playing the piano and singing the ancient song "The Peony Pavilion", which can barely be included in this list.
"Ahem."
Sikong coughed twice and walked away embarrassed.
"My master is in high spirits today, so I'll try some of your new dishes."
Spread the torn mountain musk meat evenly in the steamer, sprinkle some Sancai snake wine and rice wine and steam it.
Lin Chou took out another set of ingredients that he had already prepared:
Yao Zhu, also known as scallops, is one of the "Eight Treasures of the Sea" and was a tribute to the royal family in ancient times.
Lin Chou chose the best scallops that could be found in the base city. The price was nine hundred circulation points or one tael. Among ordinary ingredients, this price was quite astonishing.
You should know that a pound of rice of relatively good quality can only be sold for two circulation points per pound, and the cubs of toothy wolves captured by hunters such as Bai Qiongshou can only be sold for several hundred circulation points each.
Each of these Yao Zhu is about the size of a baby's hand, with light yellow color and plump belly, dry and delicate feel. Almost one such Yao Zhu weighs one or two pounds.
Arrange the scallops neatly on the steamer, turn on the steam and cover to steam vigorously.
Dried earth fish, earth fish is actually flatfish, with tender meat. After being made into light dried fish with a unique technique, it was widely used in Cantonese cuisine before the cataclysm. It can be seen in soups, fillings and seasonings.
, it is no exaggeration to say that this is soul food.
When the earth fish is used to stew soup, the soup is clear, sweet and unique, unlike other fish that produce a thick white milk soup, so it is very popular among some chefs.
Dried earth fish needs to be grilled over an open flame. The grilling time depends on how moist it is. Grill the skin until it is slightly charred and the inside is dry and makes a slight "beep" sound. Scrape off the burnt ash and then wash it with rice water.
Clean and steam in a drawer.
Ham, this was Lin Chou's last half-day inventory. This was all that was left of the ham that was brought back from the bottom of the sea. Cut off a piece as big as your palm, and in one word, steam it!
In addition, there is a bowl of light dried shrimps that also need to be steamed.
Five steamers are steaming up, and heat and different aromas are beginning to intertwine in the kitchen.
At the same time, Lin Chou picked out some dried red onions and large wild onions and cut them into rings. After cutting a large pot, he chopped half a kilogram of minced garlic before calling it a day.
It's a good thing that Lin Chou is an evolved person, otherwise the spiciness of wild onions and red onions is guaranteed to make anyone chopping green onions burst into tears.
After making the preparations, all you need to do is wait quietly for the contents in the steamer to be steamed.
At this time, a random cook came by, and it was not difficult to tell what Lin Chou was going to do from the ingredients he prepared.
That's right, what Lin Chou wants to make is "xo" sauce, the aristocrat of Chinese sauces.
The name xo sauce is taken from the famous wine Cognac.
Brandy is a kind of distilled wine. Its production grade is related to the time it is aged in wooden barrels. The longer it is aged in wooden barrels, the higher the quality. XO refers to "extra old" and must be stored at least in
Cask for ten years.
Since XO grade cognac is produced in small quantities, it is extremely expensive.
The homemade xo sauce, which originated from Cantonese cuisine, uses the meaning of xo to express its value and flavor due to its sophisticated selection of ingredients and complicated techniques.
There is not even an established standard for xo sauce, and each place has its own customs and beauty.
The recipe is never easy to obtain, but the main ingredients must be scallops, ham, dried earth fish, shrimp and chili.
The biggest secret is that there is no secret. Although everyone knows the production method and craftsmanship, not just anyone can make a good flavor.
When making xo sauce, the most important thing is always the ingredients. The quality of the ingredients is the key to the taste of xo sauce.
"Huh~"
Lin Chou opened the steamer and found that all the ingredients had been steamed.
After taking it out, tear the shredded musk deer, scallops, ham, and dried earth fish into thin shreds while they are hot, just make sure the lengths are similar. There is no advanced skill, all you need is patience.
After tearing it, heat a wide pan with oil. First fry the scallop shreds to ensure the oil is warm. There will be a tumbling oil in the pan. Fry until golden and crispy. Take it out. Then smash the shrimp into pieces. Fry again in the same pan. Finally, fry the earth fish.
Dry.
In another pot, add oil, ham, shredded musk meat, and green onion rings in order, and fry until fragrant.
Fry the whole dried devil pepper into red oil with clear oil, turn off the heat, and while the oil is still hot, crush the fresh devil pepper and stir-fry a few times and set aside.
Shredded pork, shredded ham, shredded scallops, shredded earth fish, shrimps and green onion rings are put into the pot at the same time.
Reduce the heat to low and stir-fry. At the same time, slowly add the freshly fried red oil and clear oil until all the ingredients are submerged. Cover the pot and simmer for three minutes.
Lin Chou took advantage of this time to pick a few shreds of gallinaceous mushrooms, grind a few hazel chicken bones into bone powder, mix it with salt and a little soy sauce, rice wine, and three-color snake wine to make a thick sauce, open the pot and add it in.
Gently stir the various ingredients in the pot to avoid slight deviations in taste.
After boiling like this for half an hour, you're done.
The color of the freshly baked xo sauce is like amber, and at the same time it is bright red, perfectly presenting the look and feel of aged cognac.
Sikong smelled the smell and came over to take a look, feeling a little unhappy.
"Damn it, it smells really good. After waiting for a long time, you got a pot of oil out. Do you want me to drink the oil? I feel sick just thinking about it."
Lin Chou was very disdainful, this thing is not for eating.
This big pot of xo sauce alone is enough for Lin Chou to use for a whole year, and there is still so much meat from the mountain musk deer.
Lin Chou secretly wondered if she should go to the beach another day and get some shrimp paste and crab paste.
Although there are few opportunities to use it, it must not be used without it. This is a matter of principle.
"Hungry, hungry, hungry..."
Sikong's feeble wail,
"Are you treating your God like this? ... God is about to die, and you don't care whether he does it or not?"