Chapter nine hundred and eighty third casual side dishes
Because of Lin's iron rooster attributes, he asked him to slaughter a three-yellow chicken specifically to satisfy his appetite and increase his luck value. Everyone would rather believe that the Black Mountain Wild Boar would hold cross-country rally competitions and rhythmic gymnastics championships around the city every month.
Lin Chou carried a bucket to the back mountain.
After being systematically transformed, the mountain stream in the back mountain was not only used to raise crispy carp, but also became a true Feng Shui treasure land.
There are all kinds of rare freshwater fish, migratory fish, shrimps, crabs, and snails. Even things like sweet-scented osmanthus cicada and long-short-legged Macrobrachium are not considered rare.
Predators such as otters, marmots, mountain eels, and snakes can also be seen occasionally, and they are all attracted by the "delicious food" in the water.
Lin Chou was naturally happy to see the result, and even specifically told the big-breasted sister Gungun not to mess with these things. It would not be a big deal to lose some food, because those who were attracted would eventually appear on the chopping board and enter Lin Chou's.
In a pot, stir-fry quickly over high heat or simmer in stock.
When it comes to the loss of "cultured" food ingredients, isn't the real gap still in Gungun's body - it is the real scam, and it can be eaten.
I caught a big crucian carp with thick lips, and then I found several crucian carps with red lines on their bodies stranded in a puddle separate from the stream.
These guys bounced and splashed, splashing the little water in the pit everywhere, making survival more and more difficult.
Lin Chou immediately threw the nearly suffocating crucian carp into the bucket...
I have to say that this move seemed very kind and completely kind.
It is enough to show that our boss Lin has qualities as good as gold.
Ha! I won’t accept any rebuttal...
This kind of crucian carp with a petite head and a high bulge on the back can be found occasionally in the streams near Mingguang. The lateral scale line, also known as the fishy line, is obviously heavy pink.
Its scales are not as round as those of ordinary crucian carp, but have a slightly sharp feel, with bright silver in the center and cyan on the edges, and the overall gloss is very high.
This kind of crucian carp usually grows in the lower-temperature streams flowing down from the mountains. It has strong activity and a light fish taste, so Mingguang people like to use it to make fish soup.
The source of the mountain stream in the back mountain of Yanhui Mountain comes from Zushan, but finding this relatively rare crucian carp here still requires luck - or to be more direct, you need a system.
Lin Chou searched around and caught some underage Macrobrachium.
Before the Cataclysm, there were nearly two hundred species of Macrobrachium. After the Cataclysm, no one could count the exact number of species. Each stream and lake could probably be counted as one species.
Macrobrachium is the beauty among shrimps and is famous for its long, smoky legs.
Take the ones under Lin Chou's hand for example. The shrimp's back is green and white, with blue and yellow horizontal stripes on its body. There is a deep green and black color around the eyes, and the two slender, tile-blue long legs with small pincers on the top are just like that.
It's enough to make it look particularly beautiful.
The Macrobrachium has an enchanting appearance and is a slender type. Its belly is not expanded, and the shrimp meat under its carapace can almost be seen clearly from the side - it is still bluish-white meat.
The whole thing is about half the length of Lin Chou's little finger. If you are a minor, the big one will be at least as long as Lin Chou's palm when you become an adult.
Lin Chou planned to use these macrobrachium to make a light shrimp chip soup. The last time he made it was in the wild, the taste was a little different from what he expected. This time he must make up for it.
"Not bad, enough for the little girl to eat."
The Luanshan people have special physiques and cannot evolve at all, but they are not warriors. They call themselves "witches", but Lin Chou felt that maybe the big-breasted sister has a connection with them that others don't know about.
But the big-breasted sister’s Tiankeng tribe doesn’t seem to have any “witchcraft” abilities, let alone the “black-skinned rangers” with Luanshan characteristics.
Uh, that's too far.
Lin Moumou thought that it was not because he was stingy that he did so much, but because the little girl shouldn't be able to eat that much... right?
Crucian carp is stewed with sour papaya and fish sauce to create a spicy and sour taste. The crispy carp can be eaten with a light rice porridge base, and a simple dipping water can satisfy the little girl's taste needs.
Let’s give everyone a shrimp cracker soup to save money, effort and time. It’s perfect.
Entering the kitchen, Lin Chou finally revealed his true face as a hypocrite.
A few crucian carp escaped from the shoal with their lives. They thought that the crucian carp that had escaped this time had fallen into trouble, but they had indeed escaped from "ascending" to the sky, ascending to the sky.
The eyes of the disemboweled and bloody crucian carp flashed brightly from the kitchen ceiling, and their dark eyes were dark and hollow.
Lin Chou didn't plan to add any seasonings other than fish sauce sour and green papaya slices to the sour papaya stewed fish, relying solely on the original flavors of these three ingredients to make the scene stand out.
Therefore, the black clothes in the belly of crucian carp and the beautiful side scale lines must be removed.
When making an incision on crucian carp, the first line at the back of the gills should be slightly deeper, and the fishy line can be picked up with a toothpick, and then gently stretched out of the body.
The fishy thread is blue and clean without any stains inside.
"It is indeed a red-line crucian carp, which is quite interesting."
The acidity of the fish sauce that has not been seen for many days has not evolved into the same as the failed pickled chili pepper in a certain tank. The acidity has not increased, but it has become a bit more mellow and fragrant.
The small fish floating in the thick red soup have a somewhat crystal clear appearance. The skin of the larger fish is transparent, and the meat inside actually looks bright red, which is very beautiful.
The original slight fishy smell has completely become a memory, and time and fermentation have taken away all the shortcomings.
As for what is left behind, it is full of refreshment.
Lin Chou sighed,
"If Lao Lin could make such a tank of sour fish sauce, it would be like a treasure - he would probably talk about it every day and leave it to me as a family heirloom."
Lin Chou's father didn't have the same conditions as him. Even if business was better, he might be able to buy chili peppers and green peppercorns, but he couldn't get rare little things like small anchovies, Shibazi, Chuandinger, and Willow Roots.
Luxurious as a raw material for fermentation.
Sometimes Lao Lin doesn't even use crucian carp, and can only use catfish strips with a strong earthy smell.
Grease the pot to remove the fishy smell. When it is about 60% hot, add some minced garlic and ginger slices, then pour in the sour fish sauce.
As the saying goes, raw onions and cooked garlic are the simplest and ultimate taste experience.
The minced garlic cooked in oil removes the pungent and sharp taste of garlic. Even if it is used to steam vermicelli and baby cabbage without scallops, it can be very delicious, and the seasoning only requires a little soy sauce.
The sourness of the fish sauce changes dramatically from the freshness when it is raw to the rich and sour aroma when it is cooked, and the addition of garlic invigorates a pot of bright red soup.
Every time a bubble bursts out from the thick soup with all its strength, the taste and feeling made Lin Chou extremely happy.
It's like the feeling that after eating the oyster meat grilled on the sea, the vinegar sauce and minced garlic are still boiling slightly in the oyster shell, and the aroma is diffused by the sea breeze.
——Thieves are transparent and thieves are flexible. (To be continued)