Doomsday Pavilion

After quickly forgetting a forehead lawsuit, Lin Chou asked cautiously.

"Why don't you try the souvenirs of this world, and do as the locals do?"

Leng Han nodded coldly,

"Ok."

There are local specialties-except for ducks.

Occasionally, the water level of the green, salty river would drop, exposing large patches of black mud and fine sand to block the riverbed. Things like shrimps, crabs, clams, snail shells and the like are fairly common.

This thing is pretty good for improving the taste. As for filling the stomach of an evolutionary, maybe it would be more effective for Lin Chou to eat two tons of silt directly.

In addition to these things, one or two chubby sea cucumbers with short fingers can occasionally be found. The black, red and green ginseng body is as conspicuous as the barcode before the cataclysm.

After a long time, Lin Chou has harvested a batch of dried sea cucumbers. It is estimated that there will be about eight or two. When calculated, each dried sea cucumber is about ten grams, but at most 20 grams.

If left outside, dried sea cucumbers weighing ten grams will probably be crushed by Mingguang people and used to feed Black Mountain wild boars, right?

The wealth-making experience of a few large pig farmers occasionally mentions using dry earthworm powder to wean piglets, using spicy snail seedlings to strengthen the bones, and using dried sea cucumber powder to enrich the "skin"...

There are more skills like this. It is said that the Black Mountain wild boar raised in this way is the best pig, and the price is much higher.

Lin Chou cruelly soaked all the dried ginseng about eight or two. Dried sea cucumbers can be sprayed with water or oil. There are not many opportunities for oil hair. The hair is simple and practical, and the audience is relatively large.

Leng Han looked at a small bowl of black dry goods,

"This is... what the mulberries are doing?"

"It's sea cucumber," Lin Chou corrected. "At least it's not small enough to dry the mulberries, right?"

Leng Han was silent.

Lin Sorrow explained happily,

"Don't look at this thing because it's small, the meat is strong, it's very tough, sometimes I can pick one or two at low tide, and I haven't been willing to eat it, just waiting for when I can make a pot..."

"Seeing that this meat is not there, it's all dark blue. I'm afraid it has lived for ten or eight years. Hey, it's only a little bit bigger. To say that this world is really weird, the ecosystem The child is completely messed up."

Lin Chou took Lenghan to open a cellar, where thousands of crystal boxes were neatly stacked.

"Looking...it looks like canned food?"

Lin Chou nodded,

"Yes, canned sour pineapple, canned wild peach, canned whitebait, canned water celery... Well, this is the best one. This is canned red kidney beans, fragrant, and hungry! Unfortunately, I only picked one. The stubble was killed by the group of prodigal ducks... er, I was dismissed from the garden, and then I planted it a few times but didn’t grow it, and I made it into a canned food without being cruel—hey, I had a red meal before making it into a can. Kidney beans braised with barley rice, tut, the best in the world is nothing but so~"

Leng Han looked at his toes and became more silent.

Lin Chou said,

"I'll make a hard dish for you today. By the way, do you have all the seasoning, right? XO sauce?"

"Yes, I went to Yanhuishan before I came..."

"That feeling is good!"

"..."

Leng Han sniffed,

"Why do I smell roast duck?"

Lin Chou panicked and hurriedly closed the lid of the cellar.

He dug a larger and deeper cellar for canning, but it was actually a two-story cellar.

On the bottom layer, he put several large tanks of bad ducks, to be precise, one tank of bad ducks, two tanks of bad duck tongues, and four tanks of bad duck feet.

To be left before the cataclysm, this had to be done by the mine at home, but now, the only thing Lin Chou can think of is the green fodder for pigs, horses, cattle and sheep.

If nothing goes wrong, Lin Chou will at least put them in the next year, and maybe he will go and take a look if he is in a good mood.

Just take a look and never eat it.

"How is that possible! Where did the roast duck come from?" Lin Moumou's eyes rolled around and quickly opened another cellar, "Did you smell this smell?"

Liquor, meat, fermented compound aroma, and a touch of old vinegar-like sour aroma, Leng Han was a little confused by these tastes. He looked at the two small jars in the cellar of Nuoda.

"Ah... so it tastes like this... don't you know... what is this?"

Lin Chou breathed a sigh of relief.

"This is amazing, guess what!"

Leng Han sniffed hard,

"Duck flavor, and, salted fish flavor!"

"..."

Lin Chou felt very sad for a moment. How could such a good thing smell like duck and salted fish?

"Ah, no ducks! No salted fish!"

"Let me show you what I have collected, the red frog stone frog!"

The jar was opened, and the strong aroma of wine came to the face. The jar was covered with a layer of "fine sand". Lin Chou stroked the fine sand aside, exposing the mat that was cut into filaments from the stems of banana leaves underneath. The mat is lifted away:

The bare stone frogs were piled up in four neat rows, and each stone frog that had skinned and guts removed and the tips of its toes only retained its plump thighs looked fat and fat.

Lin Chou deliberately left the belly of the stone frog and part of the fat under the skin. Under the effect of the red glutinous rice, the original white and flawless fat glowed with a light golden color like a morning glow, with a smoky texture, and looked as fluffy and soft as clouds .

But the very strong muscles of the stone frog now show a pink and tender red color. The color is very consistent from the inside to the outside, and it has been infiltrated by the red lees.

Cold duct,

"This is distiller's grains, right?"

Lin Chou nodded,

"Yes, it's the lees of barley wine."

Leng Han was not surprised. In her opinion, Lin Chou brewed this kind of low-alcohol fermented wine that she knew at a glance would not have any difficulty.

"But why is the lees red?"

I have drunk cold barley wine once or twice. It is slightly sour, sometimes it looks cloudy, and I don't like it.

"Oh, you said this. I found two corn seedlings in the forest. They were already dead, so I picked some dried beards and ume and lees from the sticks and simply fermented them into red lees. , Moldy tofu is fermented with corn beard and ume, right?"

Leng Han nodded seemingly,

"I just said that red wine smells not like this~"

"What about the other two jars?"

Lin Chou opened it with a smile,

"Same, this one is dry, and the other two jars are wet."

When the other two jars were opened, there was simply a red lump of "silt" inside. It smelled a little fishy, ​​even a bit stinky, which was quite heavy.

"Don't look at it as bad, but the taste of wet glutinous rice is much heavier. After all, it is raw meat. The glutinous meat is most suitable for braised stir-fry and grilling. It is tender and slippery."

"Well..."

"The frog meat used for drying is cooked. It can be eaten on the pallet. It is also good to eat steamed. You can eat it now. Would you like to try it?"