At this moment, Huang Dashan only felt that there was a kind of poverty coming towards him - on the intellectual level.
Why is this person going too far? I'm bald and I'm eating your rice?
Damn it, he couldn't argue with Sikong the same way he did with those little brats and bastards, so why didn't Sikong Yu have to roast all his shanks?
There is something to say.
There is nothing in this world that cannot be solved with one barbecue. If there is, then two.
Although our master is weighing the scales, I guess we won’t be able to bake many meals, so it’s safer to just sit still and squint.
As a real man, sometimes you have to be able to bend and stretch~
——A guy who can't even bend or stretch is a man, isn't he? How do you expect to measure the depth of those coquettish beauties out there?
Huang Dashan was suddenly stunned,
"Hey, Linzi, why don't you go and take a look? I heard the pigs barking. Did your little Qiuqiu let the wild boar out of the pen again?"
Lin Chou glanced at Master Shan lightly,
"Don't change the subject, okay, strong old man."
"Zhou Cao, a pig is really braying, didn't you hear it? Can't you all hear it?"
Wu Ke: "Well...it seems that there is indeed..."
So everyone looked at Wu Ke with an expression like "There is an honest man here, let's bully him."
"Ouch~owoo~"
There were bursts of screams, the sound was sharp and harsh from far to near.
Hey, there are really pigs bleating...
Not only were the pigs squealing, but it was as if the Japanese had entered the village. All kinds of chaotic and strange sounds suddenly became loud and noisy outside.
After a while, I heard a deep and powerful man's voice coming from outside,
"Lin Zi, come out for a moment."
When Lin Chou, Huang Dashan and others went out, they saw an army of dirty dogs all over the mountains and plains.
The wandering demon was still wearing a ferocious animal skin, with dog hair all over his head and face. He was holding a pig's hind leg in his hand and stood there yawning.
The wandering demon's eyes were red and a little swollen, and he didn't know how long he hadn't rested.
He showed Lin Chou a very sincere smile, with eight sharp teeth.
"Linzi, look at this pig, can it be exchanged for a full meal?"
Lin Chou only saw a pig's hoof and said with a smile,
"That's great. Come in first. I'll go get some bear blood to melt it. It's still frozen in the cold storage."
The Wandering Demon was overjoyed. He took two steps forward and put the pig's trotter in Lin Chou's hand.
"Be particular about it!"
Lin Chou's two dishes made from the blood of alien beasts are both the wandering demon's favorites, the kind that will miss you if you don't eat them for a few days.
Oh, yes, there are three now, and the third one is the Sanhe Soup that Mr. Sikong hates and fears.
Lin Chou was holding the pig's hooves and couldn't laugh or cry. Before he could see it, the lively wild boar had turned its head and bit his hand fiercely.
This wild boar is really hard to think about. Who is Lin?
To the evolvers, Boss Lin is a chef who can cook delicious dishes, but to the alien beasts, it is not an exaggeration to call him an executioner.
"Pa~"
With a light slap, the chin of the wild boar, which was covered in dark fur and hard stubble, almost flew away. It was so slapped that it foamed at the mouth and lost the strength to struggle.
Huang Dashan looked at Brother Pig with great interest.
"This guy looks a bit strange. I've never seen a pig that looks like this."
Brother Pig is only two meters tall, with a very wide and square body, and strong and long bristles on the back of its forelimbs. The most distinctive feature is its head, and the overlapping buns on both sides of its mouth are extremely well developed.
It looks like a lion, with its pale fangs reaching to the corners of its eyes, and the curvature is horrifying.
The wandering demon said,
"It took a lot of effort to catch this guy. He was so good at running that the dogs almost couldn't catch him."
"The defense of this pig is simply terrifying. Five or six dogs are hanging on it and it is still running wildly. It is only at the fourth level. Isn't it scary?"
The wandering demon picked up a big knife that someone had placed beside the car, and stabbed the black pig on the back.
"Click!"
The alloy sword was stuck directly, and when it was pulled out, the blade was already broken.
"Did you see how hard this bone is!"
Mr. Shan’s eyes were all red,
"Damn it, mother, where did you find this pig? Is there any more? My Pangolin needs to be reinforced with bones like this, and its defense can be upgraded to a higher level!"
You must know that this pig is still fainting now, and its origin has not worked at all. In other words, the hardness of its simple pig bones has exceeded that of an alloy sword.
Lin Chou was also startled,
"this..."
Needless to say, this is a special alienated variety.
"Dip, the alienated iron-bone pig, a fourth-level intermediate alien beast.
A special breed derived from the secondary mutation of the iron-bone pig in western Hunan. It has extremely high bone hardness and can be called a hero among pigs. The iron-bone pig lives in high-altitude areas all year round and feeds on pine needles, various medicinal materials, and magic plants. The texture of its pork is unique.
, extremely fresh and less fat, the pork bones are suitable for soup.”
"Dip, activate the temporary mission, Iron Bone Pig Package:
Make at least one meal, one dish, and one soup using iron-bone pig as the main raw material. The system will conduct an overall evaluation and calculate the reward based on the completion of the dish and customer evaluation.
Estimated rewards: system integration +.5%, all attributes +1~99, exclusive dishes*1 that can be taught to apprentices (special effects will be produced).”
Lin Chou was shocked.
The Goubi system has always had a very picky appetite, and it has not appeared for a long time. Lin Chou almost forgot about the system dishes and fusion tasks, emmmmm, they should be regarded as system dishes, although the recipes were not given directly.
, so this iron-boned pig really has something.
Wait, there is actually an exclusive recipe for Xiao Yourong? Let me knock!
When Huang Dashan saw Lin Chou's expression,
"Hey, don't tell me that this pig can make special effects dishes... My ability to accept is relatively weak..."
Lin Chou rolled his eyes and headed straight into the kitchen, looking quite impatient.
Huang Dashan was stunned,
"So positive?"
He looked at the wandering demon,
"You, you did it on purpose..."
The wandering demon smiled innocently, his burly body like a cloud,
"You're right. Fortunately, I didn't roast the pig when I was hungry yesterday."
...
In the kitchen, the residual warmth from the stove is still there, and Boss Lin is very happy.
The most common wild boar in the wilderness is the Black Mountain wild boar. The meat quality is not that great and the meat is heavy on game. Because it can be farmed, it is very common in Mingguang.
As for the iron-bone pig, this was the first time he heard about it today.
Lin Chou rubbed her hands eagerly,
"So, may I ask what your last words are..."
"Ouch!"
Mmm Good.
He picked up the knife and took a basin to collect the pig's blood.
Wild boar blood is a good thing, and the wandering demon will definitely love it when made into blood tofu. When paired with onions, garlic, coriander, and chili, it will be very flavorful. In other words, it will have a strong fishy smell.
Not everyone is accustomed to eating raw blood tofu, but those who are accustomed to it tend to prefer the rich blood flavor more and more.
While the blood is still hot, break off the tendons and add some green salt. The pig blood will quickly solidify. The method is very simple.
Shedding hair and disemboweling the pig's belly are also tasks that practice makes perfect, but when the pig's belly was opened, Lin Chou was a little surprised.
"Isn't the meat of this pig a bit too beautiful?"
Generally speaking, the so-called five-layered three-layer pig can be called an ordinary good pig. The fat and thin layers of the belly of this iron-boned pig are as neat as measured with a ruler, with the thickness of each layer stacked one on top of the other.
Almost exactly the same.
Moreover, even the color of lean meat is particularly rare, showing a gorgeous crimson color.
It doesn't look like pork, but rather resembles horse meat called "sakura meat".
Especially through the kitchen light, the meat seems to be like some kind of jade or pearl, and the light has a feeling of gradually infiltrating into it.
It would be a lie to say that it is not amazing, and Lin Chou is not immune to it. For a cook, there is no more expected situation than this.
The iron-bone pig was broken into half by Lin Chou and hung up. Even if he used a cold iron knife to split the spine, the feel of the iron-bone pig told Lin Chou how hard the bones of the iron-bone pig were.
The cross-section of the pig spine is extremely fine-grained, not a sparse structure like a mesh, but filled with bright red bone, making it look particularly solid.
"This bone stew is simply the best—"
Lin Chou murmured to himself.
I just did what I said, threw down the knife and went to the back mountain as usual.
There are many ways to stew pork bone soup, which can be meat or vegetarian. Lin Chou thinks that there is just one soup that is suitable: watercress, fresh aged kidney and old fire pork bone soup.
As a Cantonese-style health-preserving soup, its ingredients are as exquisite as ever.
Of course, the starting watercress is essential.
Watercress is an exotic vegetable. It is said that before the Cataclysm, Huang Sheng was doing business in Lisbon, Portugal. Unfortunately, he was infected with lung disease. At that time, medical treatment was scarce. The locals were afraid that Huang Sheng's lung disease would be contagious, so they isolated him in the wild.
He entered the town. Although Huang Sheng was panicking, there was nothing he could do. He had to eat wild vegetables growing everywhere on the river's tidal flats to satisfy his hunger. As he ate, his lung disease actually improved, and he no longer coughed up blood in a few days.
His body gradually recovered... Later, when he returned to China, he brought this life-saving vegetable back to Zhongshan, Guangdong, and watercress became popular.
Later, watercress spread all over the country, which is inseparable from Huang Sheng's contribution. This thing seems to be very adaptable to the living environment in China. It can be seen from Changbai Mountain in the north to the Pearl River Delta in the south. In some areas, it can even grow without artificial planting.
It is spread all over the river, and its vitality is considered tenacious.
Naturally, they are indispensable after the catastrophe. There are many small white flowers blooming in clusters beside the mountain streams.
After picking some watercress and washing them, Lin Chou took down a cured duck from the eaves.
"Fresh aged kidney" does not refer to pig kidney, but fresh duck kidney and cured duck kidney. This is very important.
Although the name of Watercress Fresh Kidney Laohuo Pork Bone Soup is long, the recipe is relatively simple. In addition to the main ingredients in the name, it is mainly paired with sea coconut and southern almonds.
Almonds are divided into northern and southern almonds. Northern almonds are bitter and slightly poisonous and have many medicinal uses. Southern almonds are sweet, moisten the lungs and relieve coughs, and are used for making soup.
"There are no sea coconuts. I think I will pick some for next time."
Before the catastrophe, it was said that any Cantonese restaurant would have this watercress, fresh kidney and old fire pork bone soup, but the ingredients would be slightly different. Both sea coconut and almonds could be used, and some soups with monk fruit would be sweeter.
some...
No matter how the ingredients change, watercress, fresh kidneys, and pork bones are always together, forming an unbreakable iron triangle.
Lin Chou had some special ideas for stewing pork bone soup. He first used a straw torch to pick out the iron-bone pork spine and grilled the bones for a while. When he saw the part of the pork specially left on the bones that started to become oily, he started to cook them from the fire.
Remove and boil water in a pot to remove blood foam and impurities.
The boiled pork bones are then stewed in a purple clay pot—Lin Chou chose the purple clay pot not because of the pork bones, but because of the duck kidneys.
Old duck is best paired with a purple clay pot. For example, the braised Sanbao duck in cans at a state banquet must be served in a purple clay pot.
The broken plates and bowls of the Goubi system are just like replacing the stainless steel basins. It costs no money and no points or Lin Chou. Why can't Lin Chou be more luxurious?
It must be a purple clay pot! It must also be an old purple clay pot!
Watercress is very fresh, it is a vegetable but it has a strong taste.
Don't look at the soup made from the bones of the iron-bone pig, which is full of aroma, rich and delicious. If you put the watercress into the pot now, it will take away the original flavor of the pork bones for you.
While the soup was simmering there, Lin Chou started cooking the pork and spices.
First, season two large slices of pork belly with fried green salt and pepper, green onions, ginger, garlic and white wine, then put them in an ice-cold oven to marinate. Six hours is the basic time for the flavors to be completely absorbed.
Then there are the most commonly used thirteen spices (Thirteen Spices), plus dark soy sauce, white wine, noodle sauce, fermented glutinous rice, salt, sugar, onion, ginger, garlic, gardenia, tangerine peel, pepper and other common spices——
Well, Lin Chou has already felt the lack of resources at this time. He lacks too many things.
He does not have precious reserves such as benzoin, cordyceps and japonica, so he can only wait for improvements in the future.
It is not sensational to say that there were dozens of Chinese herbal spices before the cataclysm. You must know that there are as many as thirty kinds of spices that are very common in daily life, and most of them can be called Chinese herbal medicines.
Everyone knows that there are dozens of ancestral and secret recipes, but the important thing is not their names, but the matching numbers.
Mix all these spices except for the pasta sauce and dark soy sauce, then pour them all into the stew pot with beef bones and iron bone pork.
Add water and simmer for a long time until the soup in the pot is sticky and sticky, then scoop it out and cool it thoroughly.
Add white wine, a little sugar, flour sauce, and dark soy sauce to a large basin of cool paste, and stir vigorously.
The big black stuff that came out after that was the ultimate sauce that Lin Chou wanted to use. He waved the big brush and brushed a thick layer directly on the two pickled pork belly pieces.
Hang the pork belly coated with sauce in a cool and ventilated place. Well, as expected, you still need to use an ice box.
The drying period is not based on time, but every time the surface of the sauce is completely dry, apply another layer of it, and so on.
Usually the number of times to brush the sauce is three times, but if you are more particular, it is nine times.
The whole process does not require cypress fireworks, what is needed is peace and stability over time.
The moment Lin Chou opens the ice wind box again, the two pieces of pork belly in the ice wind box will be given new names.
——Taibai Sauce Pork.
A legendary Jiangyou ancient dish.
Lin Chou washed her hands carefully and thought about it.
"Staple food, what can I make to finish it off perfectly?" (To be continued)