Doomsday Pavilion

Lin Chou glanced at Sikong inexplicably.

"Do you... still need to make up?"

Sikong is overjoyed!

Check it out!

This is the art of speaking!

It's a cook, and it's a medicinal food expert!

You can see the true state of the buddies at a glance!

Although the buddies are weak, they are definitely worth it!

Just listened to the uncle Warlock's answer,

"If you can't do the output position, then just lie down and get things done~"

Lin Chou:...

Sikong:...

You are afraid that you are slandering the white people for hiding something strange.

Then, Sikong glanced at Lin Chou with a strange look.

Lin Chou: Yeah, it was my fault that the operation was successful? Why do you feel so resentful in your eyes?

Sikong quickly withdrew his sight and coughed.

"Um...how to eat this stuff?"

Lin Chou thought for a while,

"The seahorse was quite expensive before the cataclysm. The medicine and food are the same, but there are also a lot of people who like to dry the seahorse for two weeks and then use it to stew the soup. If it is so fresh, it can be fried and eaten. But tempura."

"It sounds like nothing," Sikong said disgustedly, "Can it be delicious?"

Lin Chou asked suddenly,

"Are there whole pigs on board?"

Sikong nodded, of course,

"Yes, alpine black pigs. Mingguang’s current pig breeds are of the best quality. Life grows only 50 kilograms a year in mountains and ice fields above 5000 meters above sea level. It is slaughtered for at least three years. Although there is no grade, you know. of..."

Lin Chou said,

"I've heard of a very strange way of roasting the hippocampus and pig kidney together. It is said that the taste is very special."

Sikong's heart was immediately moved.

"Yes, Master Warlock will go down one more time and get a few more. I will go to the refrigerated compartment to turn over the inventory."

Uncle Warlock slowly typed a question mark,

"If one dares to do it and the other dares to eat, don't you think this stuff sounds weird?"

"What's weird," Sikong said, "The seahorse is also a fish, why can't it be eaten? To be a human being is to be brave to try and accept new things~"

Lin Chou turned around and left.

"I'll go to the island to find some firewood, and I will make that order today. I will have an island barbecue."

"Go!"

When Sikong came back with a bunch of things, Lin Chou was dissecting the third seahorse, with a hideous expression.

"What's wrong with this?"

In fact, it was the first time that Lin Chou had cooked this thing, but he didn't expect it to be so difficult to do.

Except for the belly, the hippocampus is basically full of small and trivial bone flakes and thorns inside and outside of the body. There is not much meat at all, and it is extremely troublesome to handle.

Sikong didn’t care about Lin Chou, and opened a pot.

"Oh, fish bone soup, this is good, I like it. If it is shark bone, it would be even better. I remember to eat it last time. I fry the shark bone three or five times, together with the old chicken, old duck, ham and mushrooms. Put it in a casserole and simmer for 12 hours. The stewed shark bones are like gluttonous bones that are deep-fried until they bloom. The taste is absolutely amazing."

Lin Chou said,

"The shark is cartilage, and this upgraded sailfish is hard bones and can't achieve that kind of effect."

"The taste is already very good," Sikong said, "how do I get the swordfish meat?"

Lin Chou pointed to the chopping board.

"Slow cook, sashimi, grilled king crab with butter, sea urchin, the taste is better than eating it fresh."

Lin Chou quickly prepared the seahorse—in fact, it was just peeling the skin.

Two slices of seahorse sandwiched a thick slice of pig kidney, sprinkled with barbecue ingredients, and a layer of pork netting oil on the outer bread, and grilled directly on charcoal fire.

"Sikong, look at these seahorses, they must be crispy on the outside. Understand that the shells of the seahorses are all thin layers of membrane and bone slices. If they are not baked until they are burnt and crispy, they won’t be delicious. ."

Sikong got a white towel and draped it on his shoulders. He didn't know where to find a fan. While fanning the charcoal fire, he fiddled with seahorse skewers. He looked very professional.

"Look at you inside!"

Lin Chou was so amused by this guy that he laughed and went to deal with the two king crabs.

The carapace of the two king crabs is beautiful and faintly blue, and the tips of each of the spurs on them are bright red. After the legs are straightened, they are nearly one meter long, and they are thicker than normal king crabs. Nearly doubled.

The start is heavy, and it can be seen that the flesh and cream inside the shell are very full.

Lin Chou snapped off the back shell of the king crab.

"Huh~"

The black cyan cream is full of yellow.

After removing the crab heart, gills and other debris, Lin Chou covered the back shell again, turned it upside down, and put it on the grill together with the cut crab legs.

Sagong came over,

"The meat and the yellow are really full, I suddenly felt that this trip was not in vain."

Lin Chou also nodded,

"This kind of king crab Mingguang has never seen it before. It is estimated that there will not be sea hunters so boring as the three of us who come and get this kind of thing."

"The main thing is that you can't take such a big risk," Sikong said. "Generally speaking, the farther north the sea is, the easier it is to encounter large sea monsters. After all, the surrounding areas of Mingguang and further south are the territory of virtual beasts.. ."

The crab shell screamed on the fire, the faint blue color quickly transformed into a bright red, and the fragrance began to diffuse.

Lin Chou took a deep breath and gave his professional judgment as a cook.

"The meat of this king crab is really clean, and the aroma is very pure."

Within an hour, Lin Chou took care of everything properly.

Uncle Warlock and Sikong are guarding the table, waiting to be fed.

"Start with this appetizer, a platter of swordfish and sea urchin sashimi."

Thick slices of 2 cm thick swordfish are immersed in olive oil and soy sauce. The bottom is covered with wasabi stems and shredded perilla soaked with salt and a little sugar, and there is a pile of emerald green wasabi mud on the side.

Lin Chou didn't bother to serve these two goods, and went down with a chopstick, dipped the stems and leaves of wasabi, shredded perilla, and thick slices of swordfish, dipped in the bottom of the broth, and coated a little bit of wasabi mud.

The texture of the swordfish is delicate and fatty, and the entrance has a taste like raw beef, but it should be ten times more delicate. The fragrance of wasabi and perilla are just added to neutralize the only defect of the swordfish-the excessive fishy smell.

Lin Chou showed a satisfied look,

"I have to say, olive oil is really a good thing."

The shortcomings of sailfish itself are actually very obvious. They are slightly more fishy. Many people are not used to eating the sashimi of this fish. However, after his own seasoning, Lin Chou feels that the fishy smell can't be regarded as a shortcoming, but more capable. Let the body taste the deliciousness of the sea.

Sikong's mouth was stuffed, and he didn't forget to raise his thumb.

"I remembered this. Wasabi leaves and perilla, I didn't expect it to taste like this when paired with sashimi. It's both domineering and fresh, and it's incredible."

Lin Chou said,

"Try again. The small pile next to it is not shredded radish. It is fried with shredded perilla wrapped in batter and fried with olive oil. It is also eaten with sea urchin and sashimi."

Uncle Warlock suddenly sighed:

"Wonderful~ Lord Shan knows what the three of us are doing. It is estimated that it will be a whole year of cursing. Isn't Lin Zi's dishes all tested by Lord Shan?"

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