Goubi System sorted out his thoughts for a long time and choked out one sentence:
"It is recommended that the host consults with the lower primate and tries it on its own, and then submits it to this system to determine whether it is qualified. All judging criteria are based on the maximum freshness of the dish."
Lin Chou: "..."
So you've been thinking about it for a long time, but in the end it's useless? I'll give you all your brains!
After scoffing at the system, Lin Chou picked a bunch of radishes and went to the kitchen to cut them.
After the green radish is cut into cubes, it looks like a square of watery tourmaline stacked together. The kitchen is filled with the fresh and spicy smell of radish.
Lin Chou chose the most homely method, just mixing radish cubes with cut or diced cress stalks, carrots, bright red devil peppers, young ginger, and raw garlic, using a basin of well water and adding roses.
I mixed the salt with a cup of chili pepper acid water that was so sour that I doubted my life. I found a jar and soaked these strange things in it, then put it in the ice box.
It only takes twelve hours...ah, no, half a minute, and the radish side dishes will be available to diners for up to the fourth day.
When Lin Chou was soaking the vegetables in the jar, she was still thinking that the radish side dish seemed to be an unexpected match with the cold bluegill meat - the restaurant's snacks seemed to have an additional talent.
He is not worried about the deliciousness of the radish side dishes. He dares to impress the guests even more when a guy with an unspectacular appearance becomes more coquettish.
The owner of this store has personally tasted the good stuff and is full of confidence.
No one ordered next.
Lin Chou had already left the kitchen, while Sikong and Zhao Ziyu were waiting for me to check on my uneven lung capacity by the doorstep.
Young Master Ziyu stretched out his hand to grab Lin Chou's trouser legs and said in a tone as if he was about to die,
"Chou...Brother Chou, save me...I think I'm going to die...I'll die of exhaustion..."
The two big eyes were full of tears - in this context, Master Ziyu and Sikong were like the children before the catastrophe, just like the children before the catastrophe, they were just like ducks waiting to be filled for a few hours, thinking
It's really despairing to think about it.
Shen Daru was grading papers inside and did not forget to teach the students.
"Kuai! Knowledge is power! Knowledge changes destiny!"
Sikong got up and said in a weak voice,
"Get...get some food..."
"I, who owns seven and a half libraries, can tell you very directly that right now, right now, fat is power!"
"Lin Zi, I want to eat meat. The fatter, greasier, the better. Do you have any brain-boosting packages? I feel like my head is going to freeze..."
Zhao Ziyu also said,
"Yes, yes, I need a huge amount of protein and fat! I feel like I can eat a cow now..."
Huang Dashan interrupted,
"You two are really not hungry, it's just that your brains are 'hungry'. Eating at this time is not as good as eating two walnuts and drinking hot milk."
Sikong and Zhao Ziyu looked at each other and touched their bellies.
"It seems reasonable..."
Zhao Ziyu said,
"I insist... I have to eat something good soon to stop my losses! I want to eat snowflake beef! I want to eat steak! I want to eat pork knuckles! I want to eat big fat intestines!"
Sikong wiped the corners of his mouth,
"On the way here, there was a shop selling roasted brains. I didn't eat it. I feel so regretful when I think about it~"
Lin Chou was in a particularly high mood today.
"Usually there aren't many customers coming over after noon. It's too hurried to go back to the base city after eating. It's not impossible to make something you want to eat in your free time..."
Besides, the closing hours this month obviously exceed the opening hours. Appropriate relaxation of the policy should help cultivate a deep friendship between the boss and customers.
It’s the same when trying out dishes in daily life. It’s often the happiest time for these people to come up with new dishes.
Chen Qingyu raised his hand high and hit the snake with the stick.
"I want to eat steamed buns, just those Buryat steamed buns..."
Huang Dashan pushed this guy aside with a slap on his butt.
"Go away, the new guy has no say! The new guy should squat down and look up to the boss, that's his duty."
"You should only eat steamed buns for breakfast. It's so heretical to eat them at noon!"
Huang Dashan quickly put on a bright smile with twelve neatly arranged teeth, approached Lin Chou and said,
"If you can stew a cow's penis for us...don't expect a donkey's penis...hehehehe..."
Lin Chou took a step back and said calmly,
"If you open your mouth wider, everyone will be able to see your heart. Stay away."
The warlock also expressed his opinion,
"Add a serving of Crock Pot Chicken with Sea Stone Coconut Custard, I need an epiphany - by the way, where is Mr. Sanhuang?"
Shanye replied casually,
"I saw Mao Niu carrying Mao Qiu and San Huang parkour in the back mountain before. You can find them by following the chicken feathers."
Lin Chou looked at Song Qingyun,
"And you?"
Song Qingyun pointed at himself, feeling flattered,
"Me? Actually...I suddenly want to drink some porridge..."
Chen Qingyu, who covets steamed buns: "Go upstairs with anger!"
"Where's Teacher Shen?"
"Me, my appetite has not been very good in the past few days. Soup is the best. If not, porridge is also great."
Leng Han——
Forget it, Ah Leng doesn’t need to ask, the answer has already been fixed.
Lin Chou counted on his fingers:
First of all, you need a clay pot to make porridge, then you need to turn on a steamer to steam buns, an oven is a must for steak, a crockpot for crockpot chicken must be prepared, pork knuckles and fat intestines seem to require a braised pork pot, and finally an iron pot is required for cooking.
...
mmp It’s so hard to make this meal today.
As for Prince Huang's bull-whip soup, just let him die. If he eats it again, I won't lose face.
"Shua~"
Sikong randomly threw a card.
Lin no longer had any complaints and walked into the kitchen vigorously.
Everyone laughed and thanked Sikong, and the atmosphere was warm.
Sikong didn't say anything, but glanced at Shen Daru who was grading papers inside.
Huang Dashan gave Sikong a soothing pat on the back of his head, then walked into the room with a grin on his face, ready to fight.
"Master Shen, Huang suddenly has a question that he would like to ask a knowledgeable and talented person like you."
"..."
Of course, Master Shan's promiscuous skills are not limited...
In fact, there is no other trick. To deal with a staid old scholar like Shen Daru, just use the right words of compliments in his areas of expertise, and use a few subtle compliments to get to his g-spot, and he will soon be able to put aside all previous grudges and get along with each other.
A few minutes later, the two of them were grading papers side by side, hand in hand, like childhood sweethearts who had not seen each other for more than eighty years.
Then, Shen Daru fell down and fell asleep.
I can't sleep without sleeping. The two Qingquan Mountain jars next to me have been emptied by Huang Dashan.
Huang Dashan let out a light belch, clapped his hands,
"Hey, I can fool more than 700 people like this - it all depends on what I do, don't be stupid."
...
Lin Chou was very busy working in the kitchen.
Pour the green rice through cold well water, drain, and rub the rice with clear oil until the rice grains are soaked in oil, then put it directly into the boiling chicken soup.
There are all kinds of clear chicken soup, thick chicken soup, hazel chicken soup, old hen soup, stock, soup, and stewed soup in Lin Chou's kitchen. There are always backups in batches, and there are many varieties for easy access when cooking.
The rice grains tumbled endlessly with the slightly yellowish old hen soup in the huge clay pot. He used a round-bottomed clay pot, which was best for making porridge.
After rolling away, the center of the rice porridge, which gets thicker and thicker, boils and rushes towards the edge of the clay pot. Due to the temperature and thrust, it returns to the bottom center again along with the round and delicate walls of the clay pot, and so on.
Cut some fresh and crispy cabbage hearts for later use, and ham slices that are so thin that they are almost transparent are specially prepared to suit the taste of Ah Leng.
These things will be added to the porridge together with salt when it is about to come out of the pot. Such a simple raw porridge is the most versatile.
I made another pot of brine for daily braised meat, the front elbow of the Black Mountain wild boar, the clean large intestine of the bull ox full of white fat, a few pieces of broken beef bones, heart meat, diaphragm and other bits and pieces of meat were thrown in and waited.
Heat.
There are steamed buns that have been prepared in the thermostat for a long time. Just steam them directly in the upper drawer. The same is true for sea stone coconut custard.
Only the crockpot chicken requires some effort, and it has to be made fresh.
"The otter meat last time was very fat and tender. Well, the wandering demon's dogs love to chase this thing so much. I have to ask him to save some for me in the future. The otter meat tastes great - and the truffles too.
I don’t know if there is any letter.”
"In addition to discussing the 'takeaway' thing with Bao Er tomorrow, I have to ask him to go get some Gangba sheep from that old man who seems to be able to provide for anything. Leng Han and Sister Qingyu both like the taste of paye, that's all.
A few of them are not enough to eat, but the old man’s price is too harsh. It makes me feel bad just thinking about it. I don’t know when the next time I will see such a good thing as Gobi sheep. By the way, where did I send these sheep? How can I pay them back?
Not yet?"
After the crock pot chicken stayed in the crock pot, Lin Chou went to the cold storage at the back and brought back some mature beef steaks - not tomahawks, but tender shoulders and neck kernels.
These two parts, which are regarded as leftovers by the system, are still precious and delicious in terms of steak classification.
For example, tender shoulder meat, also called beef oyster meat, is two small strips of meat behind the beef shoulder blade. It is extremely oily due to less activity, has no fascia and is tender in texture.
Another example is Jorren, Jorren is a rather mysterious name.
There is an old saying: I did not kill Boren, but Boren died because of me...
(Bah, cross that out.)
Nuchen, not Boren.
The neck kernel refers to the raised part above the front shoulder of the cow, and the lower part of the neck kernel is called the "key kernel". Because they are connected to the neck, there are thin tendons in the meat.
The tender shoulder is the most beautiful when fried thickly, while Linchou plans to slice the pork shoulder into large slices and grill it on the teppanyaki together with the beef tongue.
You need a four-inch thick cast iron flat pan from the system - a shallow frying pan without a handle.
The pot was first placed on the fire to preheat, and Lin Chou picked up an onion with black and purple skin.
Don't underestimate it, it is a genuine first-order mutation product.
There are some that can be grown in Mingguang, but they are not used much except for medicinal purposes.
Cutting it all off with one knife - this thing is much more powerful than gambling on stones, one knife is poor and the other is rich. It doesn't even care what level your psychological quality is, and tears fall down.
"Fuck..."
Lin Chou had never used this kind of onion before. Bao Er had tossed everything in bits and pieces without paying any attention to it.
He really didn't expect this thing to be so powerful, and he was hit without any precautions.
With his eyes closed, he cut a dozen onions into thin strips. Lin Chou calmed down for a while before he dared to open his eyes.
"My eyes must be completely red now..."
The bottom of the thick cast iron plate on the fire had burned until it turned bright red. Lin Chou took it off the fire and placed it on another stone plate with a base.
A piece of beef fat was spread all over the iron plate, the sizzling sound was particularly pleasant, and the white smoke rose and fell.
Place the onions on the bottom, sprinkle with cracked pepper, gradually add the neck kernels, key nuts and beef tongue, and sprinkle with salt.
"Big-breasted sister, please take this over first. I've fried the steak in the oven."
...
The guys outside simply moved tables and other things to the mountainside and put them together to make it open and bright.
When sharing the table, Song Qingyun said,
"Really? It's a bit awkward to sit at the same table with Leng Han... What should I go to smell so bad..."
Behind him, Leng Han came out carrying a large square plate.
Huang Dashan was very happy when he saw it.
"Hey, Lieutenant General Leng, if you don't come, Lin Chou would be reluctant to take out this thing. Tsk, tsk, Chen Qingyu, whose surname is Song, have you ever seen this thing?"
Mr. Shan looked arrogant, as if the payet on the plate was made by himself.
Several people shook their heads together,
"The taste is a bit strong...but...I'm actually swallowing saliva??"
Huang Dashan laughed loudly,
"You know how discerning it is, it smells bad and tastes delicious, you know!"
Then, the big-breasted lady put the sizzling beef tongue on the table. The sizzling oil and the rich aroma of onion and meat immediately made several people salivate.
"What is this? Why haven't you seen it before..."
Lin Chou also came out to put dishes on the table, and put a pile of fine minced garlic next to the iron plate.
"Teppanyaki, the meat on top is neck kernels, key nuts and beef tongue."
Confused.
Although I don’t understand what you are talking about at all, I feel great!
Dishes filled the table one after another, and steaks fresh from the oven were served to cook the meat.
"Sit down, what are you waiting for?"
There are countless treasures in Huang Dashan,
"Uncooked porridge, crock pot chicken, payet, coconut milk jelly, braised pork belly, braised pork sausage, steak... I really want to wake up the sleeping person inside at this time and let him know that it can be circulated more
It’s real power!”
Song Qingyun poured a glass of cold beer for everyone,
"So, it's time to thank the great Mr. Sikong!"
"Cheers~"
Wu Ke ran up the mountain in a hurry,
"I wiped it, I wiped it. Didn't I sleep a little more... You are not interesting enough, and you didn't shout at me."
Su Yourong curled her lips and ignored him.
Then Lin Chou brought to the table a whole mountain of giant lobsters, a whole mountain of steamed buns, and the most inconspicuous radish side dishes.
The lobster was only about the size of two palms, which was not considered a good thing in Mingguang. It was just boiled briefly, and it turned red and looked very impressive.
The crockpot chicken and coconut milk jelly were both ordered by the warlock. It’s not easy for others to ask to share. After all, they come with special effects.
But there’s no need to worry about portion size, because the weight of each dish is calculated in kilograms.
Song Qingyun was more interested in the cut red braised pork intestines and took off his chopsticks first.
As soon as the fat sausage came into his mouth, let alone the taste, the surging origin almost made him stagger.
"Fuck...trough...the fat intestines of a fourth-level, fourth-level alien beast..."
Song Qingyun looked Spartan, looking at Sikong his eyes were like the God of Wealth descending to earth, his whole body was shining with golden light.
Brother, dear brother, is this how you usually treat guests?