Doomsday Pavilion

Facts have proved that Leng Han's debating skills are absolutely top-notch, and he belongs to the typical big-time contestant who can win without even moving his mouth.

Lin Chou's eyes were filled with helplessness, holding the crystal pot with a big head, he didn't dare to take it down again-this kind of thing is afraid that a girl who is not right and cold will really give the big head of the clay pot. Installed on his head.

Well, think about it, that ghost might be really ugly.

Just take it for the sake of this handsome prosperous beauty, cough cough...

Lin Chou flipped through the package Leng Han had brought, expecting to say,

"Did you bring oil?"

Leng Han blinked and affirmed.

"No!"

In the end, Lin Chou found a small bottle of white solidified lard in his bag. It seemed that Leng Moumou might have brought it here as something else.

When the lard was in the pot, it quickly changed from white condensate to colorless pure lard. When the green smoke rose, it was filled with the power of protein.

Lin Chou took a deep breath, his tone was endless.

"Wonderful!"

It is definitely a very rare and very strange experience to be able to kill another world and smell the aroma of lard.

With a few dried shrimps and a handful of black dried vegetables, the taste in the pot immediately changed, rich and long-lasting.

Leng Han was surprised,

"What are those dark little things that you put in just now, it tastes so strange."

Lin Chou said,

"It should be a variant of the vegetable. Before the cataclysm, some southern mountainous areas would call it'tree butterfly' or frog skin. Frog skin is undoubtedly one of the most amazing varieties of vegetables. As the name suggests, it looks exactly like frog skin. The veins of the butterfly wings. This thing is rolled in boiling water for a while, fished out, rinsed, fry or stewed all by freedom, it is best to use fresh chili and vinegar, the hotter the better, the fresher the better, the best Fortunately, it was just picked from the pepper seedlings, eh... the taste of this thing is a bit like fungus, but the fragrance is very special, the more you chew, the more fragrant you can smell... the fresh tree butterflies are purple and dark blue. Lord, this color is not very common in edible plants, mixed with other flowers and greens, it looks like a pile of mold on the ground. Well, it should be the kind that looks scary and dark but In fact, it's a very good type to eat."

"Most people will eat it raw. I put it together with grass fruit and air-dried it. When it is fried directly without soaking, it will have a fragrance of mushrooms and fungus."

Leng Han nodded.

"It sounds pretty good indeed."

Lin Chou was noncommittal.

He usually cooks something that can be called dark cuisine. Anyone who wants to come here and mess around on the Yanhui Mountain already has considerable immunity.

(Sikong: Let’s find out about pretty girl's big noodles of horse meat!)

In fact, it was used to make such a pot of sea cucumber roasted red beans before the cataclysm. Most people would choose to use shiitake mushrooms and shrimp as the base flavor. For the more luxurious ones, they would replace shiitake mushrooms with small flower mushrooms, and maybe add some expensive scallops. Go in.

As for the tree butterfly, there may not be...

Not to mention anything else, few cooks can withstand the spoiled horrible taste of local vegetables, and it doesn't work with or without obsessive-compulsive disorder.

"Wow~"

When the sea cucumber slices are put into the pot, they splash into slices.

Sea cucumber, abalone, bird's nest and shark's fin are all types of ingredients that do not have a big taste. Whether the taste is good or bad depends on the hands of the chef.

Speaking of...

There is no shortage of such things as plain hand spoons since ancient times, but it is a pity that the proportion of the number of greasy uncles in the kitchen is obviously higher than that of women, so that the chef who made this dish even has a vegetarian hand. It's really against the sky, so someone has to believe it.

Such things as the value of the face are added, and in the back kitchen of the restaurant, it will be happy, and whoever is serious will lose.

Well, it's far away...

Anyway!

Generally speaking, this dish uses heavy-flavored lard. It is best to fry the fat and thin simmered seeds to increase the flavor, and then add abalone juice, chicken juice, oil consumption, and broth to enhance the flavor. It is not cumbersome. Yeah, but those who know the recipe of this dish will always fall into doubt as to whether they are eating condiments or sea cucumbers.

Lin Chou's side is relatively high-end, and Leng Han almost packaged the Yan Huishan condiments into fabrics.

The abalone sauce is made from the black gold abalone with the big fist, and the XO sauce is refined by the different animal Bianshan musk. After these two are put into the pot with the sea cucumber slices, the flavor is endless and indescribable.

Leng Han’s eyes are full of brilliance,

"Can you eat it? Can you eat it?"

Lin Chou's joy,

"Wait, this is where and where."

"Oh~" So Leng Han felt very wronged, "But you usually cook and eat secretly. I've seen it many times."

Lin Chou: "..."

What about the cook, can that be called stealing? That's called tasting food!

How did Confucius and his old man say: You lose your word and get fat.

Try the dishes, try and try, the obesity of a cook has almost become the most fundamental sign of his cooking level.

The more unpalatable the dishes in your hand, or the less confident you are in your own dishes, the more you have to taste it often. Medicine can be cured.

As for Lin XX, this is called returning to the basics of the culinary exquisiteness.

(Yes, that's right, you must be able to naturally bless your cooking skills if you don’t eat too much!)

So what, doesn't Lu Xun still have something to say:

At the beginning of school, the long and handsome people deserve a sweet "senior" and "school brother". The long but average ones are really generally "that who". As for the short and ugly ones, most of them will be called " roll"!

Come here to make your comment, isn't it such a reason?

Hey...

Lin Chou used wild green onions to tie up a green onion knot and threw it into the pot, and added fish bone and duck bone stock to the pot, changing it to a small fire and slowly gurgling.

There was something in his stomach, and it was still a rare luxury, Lin Chou hummed a little tune that no one understood easily.

He saw the clean bones of the stone frog that were chewed in front of Leng Han, neatly piled into small hills.

"what??"

Leng Han's face blushed slightly, and the chopsticks were scouring in the pot and never found another piece of stone frog meat--she wanted to put a piece in Lin Chou's bowl to show her respect.

(Woo, so embarrassing, he will definitely think that I am a pig, why did he eat it all without knowing it?)

Leng Han blushed,

"That...I..."

Just listen to Lin Chou said,

"Well, the bones are soft."

Leng Han wondered.

Lin Chou added,

"I mean a bad stone frog. The bones are soft, and the bones are edible."

Leng Han was full of disbelief,

"Impossible, meat is very elastic and tough, how can bones be soft?"

As he spoke, he picked up a stone frog leg bone with no shredded meat on it, and squeezed it lightly with his hands.

"Bah~"

The stone frog's leg bones were directly flattened, and a small amount of soup was sprayed from one end, and it was still hot.

Leng Han: "..."

So soft! Applying a little force is like pinching a rubber band...

Leng Han curiously said,

"This doesn't make sense, how could this be?"

Lin Chou concealed his lips, serious,

"Perhaps this is the difference between a physical attack and a magical attack."

Leng Han faintly said,

"When did you start playing games? Don't learn from Ziyu. That kid is addicted to collecting pre-catastrophe game discs. I heard that there is also a game of chasing women after the catastrophe. If it weren't for him to take it. Playing with Zhao Er, Grandpa Zhao and I are still kept in the dark!"

She sighed,

"Children want to learn badly too quickly."

Lin Chou's eyes were glowing green, excited,

"Oh Shet! The last line?!"

Leng Han's eyes were also glowing, red.

"How do you know this name!"

"Ah... that... uh... I'll cook first..."

"Heh! Man~"

Lin Chou thought he hadn't heard at all, looking at the sky at a forty-five degree angle, with a thick-skinned face.

It is worth mentioning that in theory, the thickness of the chef’s face is beyond the standard, otherwise you think how the guys who stay in the smoky caves and the relatively confined space these days are so white, fat and oily water. Slippery?

Well, this is another kind of talent, and envy is useless, I can't learn it.

Seeing that Lin Chou ignored himself, Leng Han secretly twisted a stone frog bone and put it in his mouth.

"Crack~"

There was a soft, soft sound.

The small bones turned into two pieces in the mouth, and the bones were still soaked in the taste of soup and red lees. They were very special and delicious, and of course very spicy.

Leng Han glanced at Lin Chou again.

Then he put a bone in his mouth and chewed.

One more...

One more...

One more...

After a while, the desktop was empty.

Leng Han's face was especially red, completely red.

Any girl will feel embarrassed about eating bones that she has gnawed away--

It's just that I can't help it at all!

Lin Chou just turned around like this,

"what?"

He yelled again, eh, and then pretended not to see Leng Han with a big red cloth on his face.

"The dishes are ready!"

Sea cucumber braised red kidney beans, complete.

This is not a simple stew, it is not simple at all.

Stewed beans and stewed are an attitude, stewed so high and lonely, stewed so... forget it, can’t make up...

Speaking of beans stewed out of canned beans (how awkward it is), it is said that they are a national dish that a certain country is proud of before the cataclysm. As for which country, let’s not mention it, you won’t want to know. ...

Since ancient times, China Huaxia Dijie has not been very fond of cans and the like. I don’t want certain cans in certain countries to be a national celebration with a long history and a long history.

Although canned food is a good way to preserve the deliciousness and taste of time, its acceptance level in China is not even as good as dry, waxed, pickled, pickled, etc.

It's a vast land and abundant resources. It's up to us to toss about it, and it's not uncommon to have such a thing after trying it out.

For example, if you really want to bring out an upright and uncontroversial "national dish" in China like other countries, it is simply too difficult and too difficult. It is the reason why Wenwu is the first and Wuwuwu. But the eight most basic cuisines are all handsome and super capable. Which one can't come up with a few tricks to learn a few cheats to support the scene?

What's more, there are hundreds of small cuisines that are not well-known for various reasons and reasons.

Therefore, Leng Han looked at the dish in front of him and then looked at Lin Chou's eyes, which inevitably brought a touch of sympathy and pity.

(Poor boy, how much he has suffered here, he has started to eat canned beans.)

Lin Chou picked up a piece of sea cucumber and placed it in the bowl in front of Leng Han.

"Red kidney beans are native to South America and are the most nutritious kind of dried beans. The locals like to add them to salads or local specialties after the beans are cooked. They are very versatile and can also be used to cook flavored rice. , Stewed curry or make vegetable soup."

"Oh..."

"This thing is sometimes called rice beans here. After cooking, it has a sweet taste and is rich in antioxidants and iron. Many vegetarians like red kidney beans very much, which can prevent the problem caused by not eating meat. Iron deficiency anemia."

"Oh..."

"From the perspective of traditional Chinese medicine, red kidney beans are suitable for people who have a calm body, a constitution of Qi deficiency, a constitution of Yang deficiency, and a constitution of blood stasis. The effect of replenishing qi and nourishing blood is very good."

"Oh..."

Lin Chou was helpless,

"A Leng's shoes, what on earth do you want to say."

A Leng pursed his lips in a rare and playful manner.

"But it's still canned after all..."

Mingguang people have always been disgusted with canned food-especially public officials.

Not as free as the evolutionary and hunting teams in the wilderness, the road to the official battle is always filled with various cans:

Canned sardines, canned squid, canned beans, canned meat, canned black wild boar, and even canned pickles, canned fennel, canned coriander...

The good name is: balanced nutrition.

Lin Chou had no choice but to say,

"You taste it, try it first."

Well, even Lin Chou felt that using canned food to entertain others was a bit of a shame.

Fifteen minutes of simmering stew, instead of softening the meat of the sea cucumber, it gave it an unusually Q-flavored taste. It would make a squeaky and crunchy sound in the mouth, and the mouth was full of oily soup.

The king and the minister, the seemingly complex compound seasoning not only did not steal the deliciousness of the sea cucumber...

Uh, well, I have to admit that this is actually a bit reluctant to say sea cucumbers.

However, "the original tasteless" does not mean that the sea cucumber has no taste of its own. It just means "no taste", and its unique mellowness is still extraordinary.

The original flavor of the sea cucumber is hardly snatched away, on the contrary, it stands alone in the relatively strong seasoning, which has the feeling of a white dragon fish costume.

"This bean stew... is delicious..."

Lin Chou is already powerless,

"It's sea cucumber braised red kidney beans. In fact, sea cucumber is the protagonist."

Leng Han smacked his lips,

"There is this red kidney bean on the sea cucumber, right? It has the bean aroma of red kidney bean, it is not strong, it is very fresh and very special. Well, this is the reason why you use canned beans, right? You can make it after you cook it. After canning, the bean flavor of red kidney beans will be reduced a lot, right."

Lin Chou nodded,

"If you use fresh red kidney beans, you won't be able to eat it even if you use a few times the heavy seasoning. The mouth is full of bean flavor."

"Tell you, this bean is great when it is fresh. The red color can dye your mouth red once you eat it. It can be used as a dye."