Doomsday Pavilion

Su Yourong Le ran in from behind the kitchen,

"Master, eat figs...huh...what are you doing?"

"Gudong!"

Fatty and the thin mouth were clearly dying, but there seemed to be a hydraulic machine in their throat.

I'll do it~

No wonder all the women in Yanhuishan are crazy, she is such a little fairy! !

Gothic skirt, white Ribbon, beast ear mother... oh hoo hoo and even a big fluffy tail...

Hiss, the old man's girlish heart.

Looking at it, Su Yourong's eyebrows were erected.

Fatty was horrified but horrified.

Why do you suddenly feel that the movement of raising eyebrows is so horrible?

This little Loli is so cute...

Sack of balls!

This seems to be the signature action of Cold Tyrannosaurus and Chizhi. Generally, the next process after the two of them raises their eyebrows can not be described in the word "dangerous". It is only right after nine deaths...

Have they all passed this exclusive skill to Boss Lin's little apprentice? ?

"Humph!"

When Su Yourong turned to Lin Chou, the smile on his face instantly became greasy.

"Master, this fish is so beautiful!"

Holding two figs the size of an adult's fist with dewdrops hanging in her hand, the skin was purple-red, shaped like a large, honest peach.

Lin Chou reached out and took the fruit, and pulled out a green banana leaf from the back of the counter, sandwiching it on both sides.

"Smack~"

The figs were photographed thick and flat, and the beautiful yellow flesh was overflowing from the cracks in the peel.

"Sucking--well, it's so sweet."

Su Yourong smiled,

"I just found Big sis and I just across the mountain stream in Houshan. It's a big tree! So are we going to eat fish today?"

Lin Chou rubbed her head.

"These are Coilia, I have to think about how to make them."

...

Jiang Dao is a very squeamish thing, although the fat and thin duo made a temporary fish tank and drove them back as quickly as possible, the three fish were still half dead.

Lin Chou put them in the incubator to keep them alive as much as possible, and then began to flip the cabinets.

Wu Ke asked absently while using the recorder to check the images of each camera.

"I saw you for the first time and didn't rush into the kitchen to wait for those things?"

"The knives deserve caution from any cook," Lin Chou said. "I remember bringing it here and putting it in a cabinet in the kitchen. Why can't I find it?"

There are old recipes in Lin Chou's house, probably hundreds of years old and handwritten.

It's not a collection or an original, it's just a very ordinary old recipe.

Lin Chou was already a little eye-catching about how to deal with Coilia, but the memory of certain steps had been blurred. After all, he was still a little carrot when he looked at the old recipe last time.

"What?" Wu Ke's eyes widened, "Brother Chou, you have to read the recipes when you cook. Is this an open-book exam or cheating?!"

Lin Chou looked innocent,

"How many pages do you turn at most while reading?"

"Uh, what do you mean, turn a few pages."

"Don't talk nonsense, can you fall asleep after turning a few pages?"

"...Brother He Zhuo, you read that book mainly for hypnosis?"

Lin Chou didn't feel embarrassed at all.

"This is the essence of humanity."

"Yes, yes, essence..."

Boss Lin and that old recipe really have a story that I have to tell——

So good, here comes the question. Does anyone think that learning cookery starts from writing questions and endorsing like an ape exam? ?

That's right, Lin Chou's father thought so.

Other people’s kids don’t care about three-seven-seven-ones, and they just start to practice basic skills directly. Lin Chou taught Su Yourong the same, but Boss Lin’s father did not. He asked Lin Chou to read the recipes, read the recipes, and memorize the recipes. , And then take the exam...

Learning how to stir-fried pork with bamboo shoots or frozen octopus or fried pork with rolling pins basically depends on Lin Chou's test scores.

Oh!

The past is so fucking unbearable to look back...

There is no doubt that Boss Lin is a very standard academic scum, that's why he has such a deep grudge...

There is no slag.

Sleep when you touch the book.

Better than bed Turin.

"found it."

Lin Chou sat down on the counter, flipping through the pages.

"Well, here it is..."

"Eight raw hot pot, traditional Fujian cuisine, eight raw four-color, delicious and mellow, raw chicken gizzards, fresh sea oysters, beef scallops, flounder..."

Wu Ke also leaned in and followed,

"I said Brother Sorrow, this doesn't look special. Are you going to use this fish for hot pot? A waste..."

Lin Chou rolled his eyes and said,

"Even you know how to use knives and cockles to make hot pot waste?"

"Hey, this is called the black gentleman who is close to Zhu, the black man who is close to Mo, and the villain Yu Yuli who is far from the kitchen..."

"Stay and go!"

"..."

"Ahem," Wu Ke's expression was as if it was scratched, "I just want to know what's different about this book, it's completely the same as a normal recipe..."

Lin Chou snapped the book closed.

"You..."

"This is a very, very, very ordinary old recipe, there is no magic, nothing worthy of your curiosity, understand?"

"I just want to see the material ratio and processing methods. The difference between the old school and the new school is still very big."

Wu Ke said, obviously not convinced, muttering,

"Mingguang, the famous boss Lin always reads the recipe before cooking, who would believe it?"

Lin Chou: ヽ(ー_ー)ノ

Yes, can I take it? ?

After that, Lin Chou took care of himself to prepare Basheng hot pot.

Basheng hot pot is a very magical and casual dish. When it is cooked well, the soup is delicious and the meat is poor, it is a pot of fishy soup, which is simple but extremely extreme.

"Um... let me think about it... I have to pickle the potherb mustard first..."

There are many kinds of pickles in potherb mustard, including dry and wet, sour, salty, spicy and even sweet.

What Lin Chou has to do is light salty potherb mustard, a whole vegetable is marinated directly in the altar, the color is between black and dark green, and no more marinating is needed until ordering.

This kind of pickled potherb mustard even retains a certain freshness of fresh vegetables. The sea salt and clay jars give it a deeper double bottom flavor, which is very beautiful.

Well, if you have to describe it, you can treat it as the taste of time.

The pickled potherb mustard is tied along the root, one piece is changed into two pieces, and the horizontal stripes are cut into thin filaments. According to the ratio of 60% lard, 20% chicken fat, and 20% vegetable oil, adjust the oil into one portion and heat it in a pot and stir-fry. The fine silk of potherb mustard, activates its deep fermented fragrance.

When the water is dry, add a lot of rice wine, green onion and ginger slices. Finally, boil the bamboo shoots slices and hazel chicken chicken bone broth, remove the foam, let cool, then pour in the aged rice wine and let it stand.

The new method will reasonably omit the step of letting the rice wine cool and let it stand, but in fact, this step is very important for the whole dish. For example, it will not foam when it is boiled twice, for example, it can greatly reduce the boiling. The raw fishy smell of eight births.

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