There are still some mushrooms left by Lin Chou from the last time he demolished the mountain, because only the small yellow mushrooms were used, and the small gray mushrooms were saved by Lin Chou. Summit 23S.
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Non-poisonous mushrooms are so rare that even if Lin Chou possesses maitake mushrooms and gallinopsis mushrooms out of thin air, he still has to cherish them and use them.
Once it is used up, it will be gone. You can only go to Zushan and search for it inch by inch, but you may not be able to find it.
The little yellow mushrooms and the little gray mushrooms are neither seasonings nor magic plants. Damn it, the system simply rejected Lin Chou's planting request without showing any mercy.
Even though Lin Chou was angry, he could only smile bitterly in response to this. Sometimes he would rather wish that the damn system could be more humane and have more room for maneuver.
The small gray mushrooms were not kept fresh in a thermostatic cabinet, but were just thrown aside to dry in the shade. Only after undergoing complex transformations under the influence of sunlight and air can they become fragrant.
The small gray mushroom is a kind of oral grinding mushroom, but its shape is very similar to the dried shiitake mushroom. The difference from the shiitake mushroom is that the color of the small gray mushroom is very light, light gray and almost white.
The surface of these small gray mushrooms has been dried and cracked to form beautiful cloud patterns, revealing the white flesh inside, and you can easily smell the unique fragrance.
At this time, the little gray mushrooms are unattractive in appearance, half dry and half wet, but they are the most delicious and suitable for cooking.
After more than ten days of drying in the shade, the excess water in its flesh has dissipated, and sunlight and air have caused it to convert a large amount of guanylic acid inside. The most important thing is that it is not completely dried, and its taste is better than that of dried shiitake mushrooms.
Naturally rich in resilience.
If the small gray mushrooms continue to be dried like this, the surface will be coated with a layer of white dust-like matter, which is the crystallization of substances such as guanylate lentinin.
In the Changbai area where small gray mushrooms are abundant, people often use this layer of powder to pickle perilla sauce or miso, which tastes very delicious.
The small gray mushrooms only need to be brewed three times with boiling water and set aside.
The dish Lin Chou wants to make requires another raw material, and it is readily available on the mountain all year round, and that is bamboo shoots.
The bamboo shoots that have not broken through the soil are slightly yellow on the surface and white on the inside, which is called golden jade. The bamboo shoots at this time have dense meat and a crisp taste.
It is slightly green because it has not been soothed by light, but this does not affect the chefs' favor for it.
"One plate of delicious food, two flavors from the south of the Yangtze River and the north."
I’m talking about Saibeikou Mo and Jiangnan Winter Bamboo Shoots.
The mouth grinding in early summer in Saibei, the winter bamboo shoots in Jiangnan, the impact of region and the collision of seasons.
When the two merge into one and gather together in a roaring fire, the extraordinaryness of this dish is already destined.
And its name also reflects this "Braised North and South".
Remove the tops from the bamboo shoots and cut into thin slices with a sharp knife.
Pour 50-degree warm salt water twice, drain, stir-fry with clear oil over high heat, set aside, mince and slice in the same way, stir-fry until half cooked, and serve out.
Heat up another pot, add star anise and ginger and fry until fragrant. Remove and discard. Grind and stir-fry bamboo shoot slices.
After cooking a few slices of white scallions and a little cooking wine to create the aroma, pour in the original soup in which the mouth grinder is soaked.
Simmer over low heat until the water boils, add thin gravy, and it will be delicious.
Another dish is relatively simple, using wild vegetables that grow everywhere in the world.
Even after the hot catastrophe, this wild vegetable took nearly ten months to grow before it was edible, which was even more exaggerated than its mutated predecessor.
Before the catastrophe, because of its long growth time and late arrival on the market, this vegetable was called late cabbage heart, and Zengcheng cabbage heart was especially valuable.
It can only be harvested at the winter solstice every year, and can only be enjoyed for two months at most, November and December.
Seasonal season is not something you just flip through the calendar. The freshest vegetables are only during the winter solstice. If you miss it, you will have to wait another year.
Chicai can grow to more than two meters high and is very strong, so it is vividly called "vegetable tree".
Although it is tall, its heart is very fresh and tender. Whether it is used for porridge, stir-fry or soup, it tastes crisp and refreshing.
What's even more rare is that, as a zero-level magic plant in the apocalypse, its origin content is richer than other wild vegetables of the same level, and it is deeply loved by people in the lower city.
Once the month comes, every household will cut some cabbage hearts, salt them and preserve them for a year's enjoyment.
Lin Chou's back mountain has grown a little longer. Because no one has taken care of it, large and small ones are connected together. Small yellow flowers have bloomed on the top, which means that the cabbage sums are mature and ready to eat.
The taste of chi choi sum is actually very similar to kale, but sweeter.
Lin Chou was extravagant and only took the most tender section of cabbage with flowers on the top, washed and drained it.
Heat a little oil and a few shreds of chicken fungus in a pan, sauté the minced garlic and then add the chili cabbage.
The moment the cabbage was placed in the pot, it caused a fire in the stove.
As soon as the open flame met the hot oil, a burst of flame suddenly burst out in the pot.
Sprinkle a pinch of green salt and hold the spoon in your hand.
Theoretically, three seconds and three spoon movements are the perfect timing.
The flying flames on the stove and the beautiful green cabbage hearts meet in mid-air, producing some indescribable magical changes.
This seemingly simple action contains the soul of a dish, and chefs prefer to call it "镢气".
When you have a customer who has been at the top of the food chain for two million years and still chooses to be a vegetarian, what you consider is often the basic skills of a cook.
At the very least, Lin Chou was full of confidence in these two dishes.
He placed the two dishes on the table and returned to the kitchen.
Miss Jiang was busy with the plate of meat, without raising her head, and her appearance was not very elegant.
The main reason is that the meat looks crystal clear, is fat but not greasy in the mouth, is chewy and chewy, and has the reputation of supplementing collagen with pig's trotters. How could you miss it?
Yanzi spends the longest time eating in the small restaurant in Mingguang, and he has a keen intuition.
Today I suddenly saw two dishes that I had never seen before. Regardless of whether I recognized them or not, it was always right to hold out my chopsticks first.
Well, maybe it's because I've been hanging out with Mr. Shan for a long time that I've developed such a disease.
If you don't act quickly, you'll be gone in a matter of minutes!
If the food were better, Mr. Shan wouldn't even bring you any soup.
The emerald green cabbage hearts are plump and crystal clear, neatly arranged there, as if they had just been picked from the branches and were still covered with dew before being put on the plate.
Yanzi picked up a piece of cabbage and put it in his mouth,
"Chu."
The sound of the cabbage fiber breaking was so crisp that even the swallows were startled.
A drop of juice dripped out from the center of the dish, and as it was chewed, it silently occupied the entire mouth.
When I first ate it, there was just a hint of freshness and sweetness that seemed to be there but not at all;
After waiting for a while, I suddenly had the feeling of holding the entire wilderness in my mouth.
Yanzi couldn't help but fall into memories. At that time, she was still very young and not yet an evolved person. Her family was poor and could only eat one meal a day.
The alleys were also full of hungry refugees. Many people could not bear the torture of hunger. No one saw them again after leaving the Mingguang City Gate.
When her whole world was occupied by hunger, she suddenly found a small green rose branch with leaf buds in the alley that had been missed by people who were crazy about hunger.
She excitedly grabbed the branch and ran to the corner, carefully peeled off the skin, and nibbled on the tender white branch...
At that time, the whole world did not exist for her, all she had was a small rose branch.
following,
It's an even more heart-wrenching hunger, the kind of uncontrollable greed.
Yes, that’s what it feels like!
Yanzi's eyes suddenly became moist and he said vaguely,
"Hmm~hmm! Eat quickly, this dish is delicious!"
Before finishing one piece of cabbage heart, I put another piece into my mouth.
Don't look at it as just a cabbage heart. You must know that each cabbage heart is more than two meters high when mature. A cabbage heart, including the flower sprouts, must be at least as long as a normal man's hand.
Therefore, when the swallow picked up the third cabbage sum, he suddenly found that there was no more stuff in his mouth, but he couldn't bear to swallow it.