Doomsday Pavilion

The monotonous, long-term repeated scrubbing with light salt water in exchange for the mushrooms to meet their first collision with bamboo shoots in the most perfect state-well, it is probably the last time.

Sliced ​​with an oblique knife, the edges will appear smooth and regular jagged curls like good fresh abalone slices. This is the most perfect state, indicating that the meat toughness of the mushrooms has reached the standard, very close to the dried mushrooms and re-soaked and glowed. The feeling of youth.

As for the bamboo shoots, they need to be boiled in rice wine and blanched with ginger to remove the extra astringent bitterness in the bamboo shoots.

It’s not that the light bitterness of bamboo shoots is not good. In fact, to a certain extent, for many bamboo shoot lovers, this bitterness also represents “freshness” in another sense. The freshness.

It's just that if the bitterness and astringency with the distinctive "stemming" taste is too heavy, it will be infinitely magnified in the dishes and become a flaw that cannot be ignored.

Tricholoma tricholoma is a mushroom named Zhangjiakou before the cataclysm. It is said that the braised southern and northern parts of the northern part of the country were originally cooked with leftovers of tricholoma and bamboo shoots in a restaurant in the northern part of the country. The dishes of You Chi Sauce are red and white and taste mellow and delicious. After more than 300 years of evolution, the taste is mainly focused on highlighting the two flavors of the north and the south, and it has become more and more light.

Braised Nanbei basically retains the "returning" method. The bamboo shoots are replaced with magnolia slices, and the mushroom slices are placed in two casseroles separately, boiled in broth and simmered thoroughly, allowing them to release their own aroma to the full.

The mushroom slices and bamboo shoot slices gradually became soft and plump in the broth, especially the mushroom slices, as if slightly expanded under the action of heat. The mellow broth did not retain oil and was long removed by Lin Chou, but The mouth-grinding slices and magnolia slices cooked in the broth seem to bring another kind of "fat". Not only the broth itself, but even the broth has become oily, crystal-clear and mellow.

Su You couldn't bear to bite his own fingertips, and said like a greedy cat,

"Master, it looks so delicious now."

That's right, even if there is no extra seasoning, just cook the mushroom slices and the magnolia slices in the broth separately, the smell is already very impressive.

Lin Chou squinted a piece of mushrooms and put it in Su Yourong's mouth.

"Um... it's delicious, Master, it's like eating sea cucumbers stewed in broth."

Simmer thoroughly and drain the water-

Drain, don't try to squeeze the water in the two raw materials with water.

Then heat up the oil in the pan, then put the magnolia slices and the mushroom slices into it and stir-fry over a slow fire. As the oil slowly soaks in, the aroma is compelling.

What you need to braise in the north and south is only the basic seasoning. Generally speaking, if you choose dried bamboo shoots and dried mushrooms, the correct way to open at this time should be to pour the original mushroom soup as a perfect finishing touch.

However, Lin Chou chose fresh mushrooms, there is no original soup produced by soaking the mushrooms, so it needs to be poured in with chicken fat mixed broth.

The base oil during cooking and the chicken fat poured in late stage make the oil used in this dish actually very heavy, but it just looks right, but it feels just right. The soup in the pot when the juice is collected. And the oil becomes dense, like the tapioca of thick oil red sauce, evenly guarding the plump and moisturized thin slices.

"So, open the whole?"

Of course, first of all, I still have to pay tribute to the adult. This can’t be grabbed. Even Huang Dashan’s goods are very honest and run out of plates.

Look, this is the respect for the strong, although the appearance of the strong eating is really a bit hideous...

Then vote on it.

Of course, at present, the poorest Comrade Xiao Wu on Yanhui Mountain has the right to give priority to tasting.

Wu Ke's tears filled his eyes with excitement.

"Uuuuu, there used to be so many delicious running water that passed before our eyes, but I couldn't eat all of them. What's more miserable is that it is not the same poverty that restricts me, but my stomach..."

Huang Dashan pushed him in disgust,

"It's okay, can you do it quickly? There are too many ordinary people. Why didn't you listen to them as much as you?"

Wu Ke filled his mouth with a big mouthful of vegetables, tears filled his eyes.

"I'm touched, don't you know, touched!"

Wu Ke's touch lasted only a few seconds, and the touched tears turned into saliva.

"I'll go, this is good, this is good..."

As for the specific good method, it is not within the scope of Wu Ke's thinking. He just thinks that the first impression of the entrance of this dish is--

"It's not like a vegetarian dish?"

Plump, fat, wok...

Together, they outline the taste like a big stew. The fatness of the meat is vividly reflected in these two all-vegetarian materials, but at the same time it is full of the delicious fragrance of mushrooms and fresh bamboo shoots.

Lin Chou said,

"You Rong and Chi just taste it too, don't wait and wait, it's not stupid, it can eat it by itself."

The two of them sat down to eat.

Shan Ye first took advantage of Wu Ke’s first bite to clean up the other meat dishes on the table, and when he was almost half full, he went to the north and south of the braised plate-after all, he had already given a part of it. Compared to his appetite, the rest is a bit pitiful.

"This is the most vegetarian dish I have ever eaten this year..."

As a standard carnivore, Shan Ye can eat vegetables, but he will definitely die if he doesn't have any meat.

So apart from the early adopters, this product does not have much expectations for braising the North and the South. It has nothing to do with the taste of the dishes. It is probably what a carnivore should... uh...reserved, right?

"Hmm...Wait?"

There was a strange expression on Shan Ye’s face,

"It's fucking unreasonable?"

It is so delicious that it looks like a delicious bomb that has exploded in the mouth. Whether it is bamboo shoots or mushrooms, it is very tough and crisp when bitten, and it will emit a slight "creak", and then it will be delicious, like grease and again. Soup like juice bursts out of it, which is particularly evident on the mushrooms.

"Linzi, you didn't even put green onion, ginger and garlic in it..."

Lin Chou nodded naturally.

"Yes, in fact, this dish basically only needs salt. I think I will build a small baking shed after the second generation of exporting mushrooms. As far as I and this dish are concerned, the flavor of fresh mushrooms is actually Not as good as dried mushrooms. You know, the original soup of mushrooms is not a substitute for chicken fat and broth. That's the essence of this dish."

"I really don't understand you cooks, so I just asked casually..."

Wu Ke raised his hand,

"Chou, Brother Chou, it seems...something is wrong...you...have you seen the villain dancing...the kind of horse-riding dance..."

Huang Dashan suddenly laughed,

"I'll get together, you're done with the forest, this mushroom is poisonous, you want to smash your sign!"

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