Chapter 101 Bazhen Fried Rice Uncompleted Version - Thanks to Xiaolu's Girlfriend Wan
Generally speaking, deer blood is regarded as a valuable Chinese medicinal material. The price is calculated in grams. It usually refers to the blood of sika deer or red deer. When slaughtered, the blood is taken and dried into brown-purple slices for later use. Such a precious thing naturally contains deer fetuses.
Blood, antler blood, heart blood and other gimmicks you can imagine and unimaginable can super double the price.
The significance of the existence of deer blood is to replenish deficiency, harmonize blood, and relieve convulsions... as well as unilaterally affect prices and increase the inflation rate...
But since Lin Chou took out all these things, it proved that they must also be classified as ingredients.
Wu Ke hesitated for a while,
"Brother Chou... don't say you want to give us whole blood tofu or something with this thing... We really are not wandering demons and mountain masters... I can't accept it..."
Don't blame Wu Ke for his ugly face.
In fact, there are indeed only a few evolutionaries who can accept blood products, such as the ambitions of the few who order them, and the economical benefits of pig blood soup to support sales.
The raw blood tofu seasoned with chili and coriander that Huang Dashan ate last time was of course delicious, but the special raw fishy smell in it alone turned off almost 99% of people.
Su Yourong supported the little braided head that had already started to yawn after eating rice.
"Shihu, I really want to eat this stuff...it feels so fishy..."
The busty sister encouraged,
"Let Lord Blood God try it first. Lord Blood God will definitely like it very much!"
Lin Chou was so angry that he choked.
"Hey, hey, hey, what's your attitude? This boss is helping you fill your stomach!"
There is enough resentment.
Although the brainchild of Waste Chai Lu is not uncommon, what he wants to do is extremely rare, extremely rare.
Before the action even started, there were a lot of complaints. Boss Lin didn’t want to lose face, didn’t he?
Wu Ke coughed and said,
"Brother, Brother Chou, let's at least change it to something normal. Such a capitalist luxury raw material will affect the composition of my eight-generation Wu family, a poor peasant."
Lin Chou retorted and scolded,
"roll roll roll!"
Wu Ke was speechless. Under the threat of Lin Chou's murderous eyes, he had no guts and chose to compromise, helping to add fuel to the fire.
Lin Chou took out a piece of rough tile that almost no one had ever seen before - the old-fashioned wavy tiles that were half the size of a panel and were often used to build houses in the 1960s and 1970s.
Well, big tiles, not small red tiles.
Lin Chou smiled and said,
"Did you see it? Today I'm going to let you gain some knowledge and see what tricks we can do with this deer blood."
A large piece of tile was placed diagonally on the fire, and the rising flames licked the tile. Occasionally, there would be a crisp sound from the tile, which made people worry that it would break at any time.
Lin Chou grabbed a handful of rice from a bag and sprinkled it on the tiles. With his other hand, he pulled out a small broom from nowhere.
"Swish, swish, swish!"
There was no gap in the connection between the left and right hands, and the rice was swept upward from one wave to the next wave on the tiles, and then to the next wave, and not a single grain fell off.
Wu Ke: "???"
What a shameful operation this is!
Su Yourong asked curiously,
"Master, master, are you going to give us popcorn~"
Lin Chou didn't answer, and the movements of his hands were very rhythmic:
Whenever the top rice grains start to jump and fall, add another broom to it. After a few back and forth, the surface of the rice will change from a light beige to a beautiful burnt yellow.
The aroma of this year's new rice comes out from the rice husks, which is particularly appetizing.
Lin Chou saw that the frying was almost done, so he gathered the rice on the tiles into a dustpan and said,
"It's not rice krispies, it's fried rice."
Rub the rice in the dustpan with your hands, and the rice husks will burst open and fall off, revealing the brown rice inside. As for those whose husks have not come off, you can discard them. Either the rice is too wet or it is not mature and full.
Brown rice that has not been refined and ground has a stronger aroma than polished rice, but the appearance is not as beautiful.
Lin Chou liked the taste of brown rice very much. When he was a child, he occasionally ate brown rice porridge cooked with chicken fat and served with mustard and amaranth pickles. If there was a drop of sesame oil, it would be a lifetime enjoyment.
Use a dustpan to dry out the residue, pour the deer blood on it while it's still hot, and stir.
The originally green and scorched green rice immediately turned purple-red and black, and a strong smell of deer blood spread out, making it steamy.
Wu Ke opened his mouth wide,
"Oh no! I heard that there was a primary school text before the catastrophe, called how to stir-fry rice porridge with human blood steamed buns, this..."
After frying rice several times with tiles, the overwhelmed tiles finally completed their mission and shattered to pieces on the ground, while Lin Chou had already accumulated a dustpan of green rice mixed with deer blood.
The fried rice is slightly swollen and is on the verge of popping into popcorn but not popping yet.
At this time, the rice is most absorbent, and the deer blood can easily melt into the rice grains, and the rice grains are almost completely dyed from the inside to the outside with the deer blood without any effort.
Lin Chou held a dustpan and sifted over the fire, drying the rice grains with heat.
The raw smell of the deer blood gradually faded away, and the dried, roasted "half-cooked" deer blood began to emit a very subtle sweet and thick smell, even somewhat similar to musk.
But this kind of fragrance is limited to people with a sensitive sense of smell like Lin Chou. As for Su Yourong, I probably won't be able to smell it in this life.
When the sound of rice grains jumping in the dustpan changes from dull to crisp again, the rice in this dustpan is basically dried.
Lin Chou took out another dried wild ginseng that a certain evolver threw to him, crushed it into pieces and sprinkled it in the dustpan.
Wu Ke directly twisted his mouth,
"Ginseng, didn't you eat cut ginseng last time? It had a strange smell and was not delicious."
If this had been said before the catastrophe, Wu Ke would probably have been torn into pieces by those who spent huge sums of money to buy wild ginseng for life-saving or life-saving purposes.
In the era of cataclysm, wild ginseng was really not a good thing - at least it had to be of a high level to be looked upon highly by the evolvers.
As for the ordinary ones, they are not as delicious as radishes, so what is the use of them?
Lin Chou didn't say anything. There were abalone, sea cucumber, shellfish, fish maw and other light-dried seafood that needed to be minced in the bag.
After sprinkling these mince, drizzle the deer blood again and continue baking.
Wu Ke thought brokenly,
"Brother Chou, what on earth are you going to do? Just stop showing off. We don't have any outsiders now."
Lin Chou chuckled,
"Bazhen Fried Rice, it's a pirated version and the ingredients are not complete."
At least Lin Chou doesn't have the most important seasoning - Hericium erinaceus.
Hericium erinaceus can only be replaced with leftover pine tree scratches, not hairy mushrooms. The "heavy metal" smell of that thing will obviously exceed the standard value.
Lin Chou held the dustpan and smelled it carefully.
"Well, it looks like the taste is about right. Let's prepare the fried rice!" (To be continued)