I have an inn in Xianxia

Chapter 541
The inn was closed today, so Gongsun and Zhanlong found a place to rest.

"Gongsun Zhanlong, do you think they still have the flesh of the descendants of those ancient beasts?"

"It's over. I heard that several big pots were set up, and countless people rushed to eat it. It's long gone."

"Oh, I really want to eat it. Last time I went to Mount Zhu, I saw that winning fish. Tsk tsk tsk, it tastes delicious." As he spoke, the sallow-faced young man drool again.

"If you really ate that fish, you'll be in big trouble."

The night passed.

In the inn kitchen, Lu Cheng has been staying here since yesterday and has never gone out.

In front of him, there was boiling water in a pot, Cuiluo and bamboo beast essence were placed in the boiling water, green branches and leaves scattered from these two ingredients.

"One minute 31 seconds two."

In an instant, Lu Cheng picked up the green radish and bamboo beast essence in the pot. At the same time, something else appeared in the pot. It was a white sticky mass, which looked smooth and tender. The fish slip specially made by Cheng was formed by beating it 130 times on the chopping board. The whole piece of fish meat, the size of a palm, was smashed by him to the size of a baby's fist. , both teeth cannot close together.

The fish slid down the pot and rolled in the emerald green water. After 21 seconds, Lu Cheng scooped it up. While the water was still hot, he put the steamer on top and slid the fish, which was the size of a baby's fist, on top.

It can be seen that after 21 seconds of boiling in boiling water, the surface of the fish slip is crystal clear, with a trace of stickiness still hanging on the top.

Inside the fish slip, there are two or three silk threads, forming three circles. This is the fragrance contained in the essence of emerald green radish and bamboo beast. Two completely different fragrances are locked in the fish slip, and are aged in a steamer, waiting to be completely The moment of explosion.

After everything was done, Lu Cheng looked in the steamer, through a small crack, he could clearly see the change of the fish slip.

The stickiness covering the top of the fish slip gradually disappears over time, which is the umami flavor inherent in the fish meat, which is slowly penetrating into the whole fish slip.

The stickiness disappears very slowly. It takes a long time for a trace of it to disappear, but it disappears in an instant. The stickiness is still obvious in the first second, but it is completely gone in the next second. Just observing the movement of the stickiness consumes a lot of energy. The land journey takes several hours.

This time, he was fully prepared and concentrated.

The flames in the stove were churning, concentrating on one point.

"It's now!"

Lu Cheng's eyes were fixed, he turned off the fire, lifted the lid, and let's get out of the pot!

This series of actions was done in one go, and it took less than a second. After the plate was placed, the six scallops were also steamed and placed around the fish slide.

On the jade porcelain plate, six scallops opened to the center at the same time, and a fish slip the size of a baby's fist was placed in the center like stars arching the moon. The crystal clear luster was like a pearl in the deep sea.

"This dish is called the Pearl of the Deep Sea."

After Lu Cheng's self-cooked fish meat, it is no longer the steamed fish. It tastes unique and has improved to a higher level, but the efficacy and price have not changed.

After cooking this dish, the steamed fish disappeared completely and was replaced by a deep-sea pearl.

After finishing the plate setting, Lu Cheng turned on the fire again. There was still boiling soup in the pot, which was removed by the fire, and the soup turned into a green and sticky shape. The soup was poured on the scallops like moss, but, This kind of moss is the kind of emerald green crystal color, which looks beautiful.

As usual, when a new dish is finished, Lu Cheng should be the first to try it.

First of all, taste the scallop first, pick up a piece, the meat inside is plump, fill the whole scallop, bring it to the mouth, the emerald green color on the top exudes the unique fragrance of the fusion of emerald green dill and bamboo beast essence, people can't help but subconsciously lick it a mouthful.

Just at this moment, Lu Cheng saw how powerful the charm of Cui Luo and the essence of bamboo beasts is after fusion. It was an indescribable fragrance, like mint, and like the air permeating the mountains after the rain. This kind of fragrance does not enter the stomach, it touches the soul, and makes the altar clear. At this moment, people seem to appear in the mountains after the rain, with dew dripping on the leaves.

After a long time, the fragrance gradually faded away. Lu Cheng came back to his senses and went to taste the scallop meat.

A large piece of scallop meat was picked up easily without sticking to the top of the shell, and the sand was swallowed cleanly. This kind of scallop that lives in the Mengshui of Mount Qi does not need any seasoning.

There are a lot of plankton in the muddy water, which is a natural nutrient for marine organisms. The marine organisms that grow in this environment are the best delicacy in themselves.

A mouthful of scallop meat fills up half of the mouth. The taste needs only one word to describe it, delicious!
Very delicious!It lingers in the mouth for a long time, and at the same time, this kind of freshness combined with the freshness of Cuiluo and the essence of bamboo beast is simply the most perfect combination.

When the whole piece of scallop meat was eaten, Lu Cheng realized that he had sucked all the juice from the shell at some point.

Even he himself eats like this, it's hard to imagine that if someone who enjoys the inn's food for the first time, will swallow all the shells alive.

And this is just an auxiliary material, existing as a foil for the pearl in the center of the plate.

After eating a scallop, Lu Cheng focused his attention on the pearl. He reached out and picked it up. The surface was smooth, but it had a different texture. He picked it up and held it in front of his eyes, and he could clearly see the inside, just like when he was a child The multi-prisms played are general and show different colors.

Squeeze it with your hands and try the elasticity. Lu Cheng was surprised to find that it is easy to squeeze it down, but when it bounces up, he feels that he can't hold it with his two fingers.

After he himself beat the fish slide 130 times eight times, it has been condensed to the extreme. After all, Yingyu itself is one of the ancient beasts. For a super monk, he couldn't even break the scales on Yingyu's body, and even if he broke the scales, it would be difficult to leave a wound on his tight body.

You know, when Lu Cheng went to the Imperial League, he fought against the elders of the Bada Pavilion, smashed the eight heaven and earth steles, and wiped out the soul of the eight half-step immortal kings.

And later, he absorbed the fragments of eight heaven and earth steles, his strength increased again, and his punch was astonishingly powerful.

Open your mouth wide, put this "deep sea pearl" into your mouth, and bite down.

At that moment, Lu Cheng felt as if something had burst open in his mouth. This was a deliciousness that completely surpassed that of scallops. In the deliciousness, there was a touch of fragrance.

At this moment, Lu Cheng was completely captivated by the delicacy. The fish is slippery. After boiling and steaming, controlling the most appropriate heat can completely stimulate the umami taste in the fish. It is no exaggeration to say that this method that Lu Cheng studied by himself The pearl of the deep sea is a bit more delicious than the menu provided by the inn.

(End of this chapter)