No one wants to pay attention to Lin Chou's quirk that "it's basic etiquette to use chopsticks after the food is served." Girls should be more reserved besides potted plants, while on the men's side, Shan Ye can't wait to pour the food right out of the pot.
In his mouth. Peak 23S.
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Sea cucumber is a very simple and pure ingredient. The first thing is the taste, and the second thing is the texture.
The aroma of burnt scallion oil is the first to hit, instantly activating everyone's sense of smell. It's like a doorbell when a visitor arrives, reminding everyone that it's time to receive the distinguished guest on the tip of their tongues.
As soon as you take the sea cucumber into your mouth, you can immediately experience the smoothness and plumpness of the rich red sauce. The small abalone that Lin Chou uses locally can bring a lingering taste. It is not common to cook fresh sea cucumbers with fresh abalone.
Most people will choose abalone juice, which is more convenient and practical and consumes more fuel, which can also bring excellent taste and visual experience.
However, the freshness produced by the collision of these two top-quality ingredients, which also come from the ocean, can never be matched by some seasonings with strong artificial traces.
When the mouth has fully experienced the thick, smooth, and tender sauce that wraps the sea cucumber, it is instantly engraved in the mind. The soft texture like light cream when the lower lips and teeth touch it makes people feel that the soup is delicious.
The sea cucumbers will be equally fluffy and soft, and when they melt in your mouth, this dish will make everyone laugh.
The dense texture of the sea cucumber feels like the tendons of some animal when chewed, but it is not that exaggerated. It is just right enough to make people feel that the sea cucumber is falling apart in the mouth, and the full juice and oil bloom from the meat.
appearance.
However, this texture formed a strong contrast with the tactile sensation brought by the thick gravy wrapping the sea cucumber, so that it was instantly magnified countless times in the mind, making people unable to help but feel surprised.
If Huang Dashan was asked to evaluate it, he would probably say something like, "Ah, it's very fragrant, delicious, and chewy."
And women's feelings are often delicate, and this sea cucumber is just like the character of some girls, hidden in the skin... Ah, sorry, sorry, soft on the outside but strong on the inside.
The thick oily red sauce's tapioca gravy coats Bai Suren's thin lips, which lack a bit of blood, with a layer of bright and rich fat. Her slender hands slightly cover the corners of her mouth, and her pair of talking eyes hesitate to speak.
,
"Young Master Lin's dish actually made the Nu family feel like they are close friends."
Qin Wuyong's eyes bulged and he lowered his head instantly without saying a word.
Mr. Shan munched on the sea cucumber and pretended not to hear him.
Lin Chou looked left and right, looking everywhere, but he didn't dare to look at Bai Suren.
There was really no man present who dared to raise his head and speak.
Except Sikong
He seemed to be particularly able to understand what Bai Suren was thinking, and sighed deeply, "Alas..."
There was silence for a moment.
At this time, Xia Dasha's smacking sound while eating was particularly obvious.
"Uh...you all watch what I do, Brother Chou, hey, do you want to eat what's on the plate? If you don't, I've eaten everything..."
"..."
Master Shan winked at Qin Wuyong,
"Hey, is there any way?"
"Absolutely." Qin Wuyong quietly raised his thumb, "This one is still a warrior!"
The pot of sea cucumbers was quickly cooked, so Lin Chou had no choice but to steam the lobsters first, since they cooked faster.
These guys have wolf-like appetites that don't want to wait any longer. Once they open their mouth, they must keep filling it until it's full.
Qin Wuyong opened the oysters, and Shanye dug out the sea urchins.
"Hey, oysters with onion and garlic vinaigrette, and yellow sea urchin with the sorrel that Lin Zi mentioned, it's not bad. I heard people say that the sea urchin stewed egg is also quite delicious, right?"
Sikong laughed and said,
"It's nothing. What are you thinking about? No, I think there are eggs too. Do octopus eggs count?"
"..."
"Come on, come on, come on, come on, come on, let's try the dish carefully prepared by your grandpa Dashan, sorrel and sea urchin~"
"Master Shan, you seem to be responsible for opening a sea urchin, right?"
"I washed the sorrel."
"I put it up."
Lin anxiously opened the stone slab,
“The lobster is good!”
The big red lobster was placed among several kinds of seafood. The majestic red armor was so menacing (mainly because the heat was a bit unbearable) that it looked like it was squeezing out the status of the other fresh seafood.
, the whole thing is a protagonist with a halo in his appearance.
Golden sea urchin, white oyster meat, red lobster.
Shan Ye said,
"Uh, don't just watch, do it!"
Bai Su and Jiang Nu reservedly picked up a piece of sea urchin, but their eyes couldn't help but glance at the curled-up lobster that was still half a meter long.
A certain basin was not polite. He gritted his teeth and hugged the lobster's big claws, and then pried it off with a "click".
The lobster carapace, which is not even an alien beast, is not worth mentioning under the power of the evolver, and the potted plant has no use for its hands. Holding the pliers, the silver teeth clicked, "click" all the way, and gently lifted half of it.
The shell of the lobster was gone, and the full, white and jade-like "V" shaped shrimp meat in the lobster claws was completely exposed to the air.
The lower part of the shrimp shell is very complete, and the crystal-clear meat is in the slightly pale white juice. Because it is steamed, most of the juice is actually the water precipitated from the shrimp meat itself, so it appears pale white.
As the wind blows by, the unique freshness of the seafood suddenly fills the mouth and nose with the sea breeze, making it impossible to tell whether you are in the sea or holding a miniature ocean in your hands.
"Oh, it's so fresh~"
Mr. Shan happily dismantled the lobster shell,
"It goes into the pot while it's still alive. Can it be fresh? Eat it, eat it, eat it all. After we finish eating the lobster, there's still the next dish waiting for us!"
He didn't hesitate and gave Lin Chou the best part of the shrimp head.
A small pile of golden shrimp paste was trembling slightly in the shrimp head. In the eyes of some gourmets, I am afraid that this color makes them more tempted to rob Lin Chou than the real gold.
When the shrimp paste slid into Lin Chou's mouth along with the juice, Master Shan felt quite distressed.
"Niang Xipi, I would have known that I would have caught two more. I thought it was troublesome at the time. They are hidden in the crevices of the rocks and are not easy to find."
Lin Chou likes the taste of hibiscus naturally carved from water. It fills the mouth with the delicious taste of shrimp paste. It leaves a fragrance on the lips and teeth without the fat smell of animals. It does not make people feel greasy at all and is mellow.
Appears with freshness at the same time.
While thinking about it, he threw it into the pot and stewed it. Lin Chou pointed to the large pot of eel and said,
"Everyone, after eating so much, it's time to do some work, right?"
"Fuck!"
Sikong was so frightened that he dropped an empty pair of pliers to the ground.
"Don't even think about it. I have paid for it, so I have the confidence to eat it as a matter of course!"
Lin Chou raised his eyebrows,
"If you do it yourself, it will certainly taste more delicious."
"Oh, those words are just for deceiving children. Let me tell you about the thief in my takeaway place."