Doomsday Pavilion

Sikong caught the pan without getting annoyed, and squeezed his eyes to Lin Chou.

"Sorry, those two...the new bosses are sitting outside? How many numbers are in the queue?"

"..."

Lin Sorrow said,

"That's Shan Ye's little fan girl, it has nothing to do with me."

Sikong struggled with a face,

"Is it small? It's not too small. I think this is also F-labeled at least, tusk."

"Sure enough, the good cabbage has been let the pigs go."

Lin Chou raised his eyes, "My surname is Si, is your spring here?"

"Fuck, my surname is Sikong! You are mentally retarded!"

Lin Chou was a little curious. Our Young Master Sikong had never talked about women before.

His focus has always been very strange, such as tofu brain, such as scallion pancake, such as jerky in Xiacheng district.

Well, if Young Master Sikong must be related to the "woman", then he likes to listen to Bai Suren playing the piano and singing the ancient music Peony Pavilion, and he can barely be included in this list.

"Ahem."

Sikong coughed twice and walked away in embarrassment.

"My son is in Yaxing today, so I can barely try your new dishes."

Spread the torn musk meat evenly in the steamer, and sprinkle some three-color snake wine and yellow wine on steam.

Lin Chou took out a piece of material that had already been prepared:

Scallops, also known as scallops, are one of the "eight treasures of the sea", a treasure tribute to the royal family in ancient times.

Lin Chou chose the best scallops that can be found in the base city. The price is one or two of 900 circulation points. Among ordinary ingredients, this price is quite amazing.

You should know that one catty of rice with better quality is only two circulation points per catty. The cubs of the toothy wolf caught by hunters like Bai Qiongshou can only sell to hundreds of circulation points.

Each of these scallops is comparable to the size of a baby's palm, the color is light yellow and the belly is full and dry, and the hand feels dry and delicate. Almost a single such scallop has more than one or two.

Arrange the scallops neatly on the steamer, turn on the fire and steam with a lid.

Dried land fish, land fish is actually flounder. The meat is tender and made into light dried fish using a unique technique. It is widely used in Cantonese cuisine before the cataclysm. You can see the land fish in soup, stuffing and seasoning. , It is no exaggeration to say that this is blindly soul food.

When the earth fish is used in the stew, the soup is clear and sweet, and it has a unique style. It is not like other fish to make a thick milk soup, so it is very popular with some chefs.

Dried earth fish needs to be roasted with an open flame. The roasting time depends on its moistness. Roast the skin until it is slightly charred, and the inside is dry with a slight "beep" sound. After removing the burnt ash, wash it with rice water. Clean, steamed on a tray.

Ham, this is the last half of Lin Chou's inventory. The ham that came from the back of the bottom of the sea has only this left, cut off the big piece of the palm, and steam it with one word!

In addition, there is also a bowl of lightly dried shrimps to be steamed as well.

The five steamers boiled with steam, and the heat and different aromas began to interweave in the kitchen.

At the same time, Lin Chou picked out some dried red onions and big wild onions and chopped green onion rings. After cutting a large pot, he chopped half a catty of minced garlic before it was over.

This is because Lin Chou is an evolutionary person. Otherwise, the spiciness of wild onions and red onions will ensure that anyone who cuts onions can cry to the point of breaking.

After preparing the work, all you need is to wait for the contents in the steamer to be steamed.

At this time, come to a cook casually, and it is not difficult to see from the materials he prepared what Lin Chou is going to do.

That's right, what Lin Chou has to do is "XO" sauce, the nobleman in Chinese sauce.

The name XO sauce is derived from the famous wine Cognac.

Brandy is a distilled wine whose production grade is related to the ageing time stored in wooden barrels. The longer the aging time in wooden barrels, the higher the quality. XO refers to "ExtraOld" and at least it must be stored in wooden barrels. Barrel for ten years.

Due to the low production of XO grade cognac, the price is extremely expensive.

The homemade XO sauce, which originated from Cantonese cuisine, uses XO to express its value and flavor due to its sophisticated selection of materials.

XO sauce does not even have an established standard, and there are local customs and charms in various places.

The recipe is never easily available, but the main ingredients must be scallops, ham, dried ground fish, shrimp and chili.

The biggest secret is that there are no secrets, knowing the production method and craftsmanship, but not anyone can make a good flavor.

The most important thing in the production of XO sauce is always the material. The quality of the ingredients is the key to the taste of XO sauce.

"Huh~"

Lin Chou opened the steamer, and all the ingredients had been steamed.

After taking it out, tear the shredded musk meat, scallops, ham, and dried earth fish into thin shreds while they are hot, ensuring that the lengths are similar. There is no advanced skill, only patience is required.

After tearing it up, heat up the pan with wide oil, fry the scallop shreds first, keep the oil temperature, and always roll the oil in the pan until it is golden and crispy, remove it, then smash the shrimps, fry them again in the pan, and finally fry the ground. Dried fish.

In another pot of oil, put the ham, musk shredded pork, and green onion rings in the pot in order, and fry them until fragrant.

Stir the whole dried devil pepper with clear oil into red oil, turn off the heat, turn the fresh devil pepper a few times while the oil temperature is still low, and set it aside.

Take a new pot, put a large bowl of clear oil to heat, sauté the garlic, and add a whole head of unpeeled garlic, thyme, ginger bud, a few citronella grass filaments and cumin and stir fry to taste. Shredded pork, shredded ham, shredded scallops, dried ground fish, shrimp and green onion rings are put in the pot at the same time.

Change to low heat and stir fry. At the same time, add the freshly fried red oil and clear oil slowly and continuously until all the ingredients are submerged. Cover the pan and simmer for three minutes.

Taking advantage of this time, Lin Chou picked a few chicken sprouts and crushed the bones of a few hazel grouse into bone meal, mixed with salt and a little soy sauce, rice wine, and Sancai snake wine to make a thick juice, opened the pot and added it.

Turn the various ingredients in the pot gently to avoid slight deviations in the taste.

After boiling it for half an hour, you're done.

The color of the freshly baked XO sauce is like amber, and at the same time it is red and bright, which perfectly presents the look and feel of aged cognac.

Sikong smelled it and glanced at it, a little unhappy.

"Fuck it, the incense is very fragrant, after waiting for a long time, you got a pot of oil out. You want my son to drink the oil? I'm too tired if you think about it."

Lin Chou was very disdainful, this thing was not for eating.

This big pot of XO sauce alone was enough for Lin Chou to use for a whole year, and there was still so much meat from the musk deer.

Lin Chou wondered if he was going to the beach another day to get out the shrimp paste and crab sauce.

Although there are few opportunities to use, it is absolutely necessary. This is a matter of principle.

"Hungry, hungry, hungry..."

Sikong wailed feebly,

"Do you treat your God that way, ah... God is about to die, don't you care about it?"

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