Doomsday Pavilion

There are still some mushrooms that Lin Chou brought back from the last demolition of the mountain, because only the small yellow mushrooms were used, and those small gray mushrooms were kept by Lin Chou.

Non-poisonous mushrooms are too rare, even Lin Chou, who owns Maitake mushrooms and chicken fir mushrooms out of thin air, should cherish them and use them.

When it is used up, there will be no more. You can only go to the ancestral mountain to find one inch of land, and you may not be able to find it.

Little Huang Mushroom and Little Grey Mushroom are neither seasonings nor magic plants. The Fuck System simply rejected Lin Chou's planting request, leaving no sympathy for them.

While Lin Chou was angry, he could only respond with a wry smile. Sometimes he would rather hope that the fucking system could be more humane and more room for change.

The small gray mushrooms are not kept fresh in a constant temperature cabinet, but are left to dry in the shade at will. Only through complex transformations under the action of sunlight and air can it become fragrant and attractive.

Ash mushroom is a kind of mouth mill, but its shape is very similar to dried shiitake mushrooms. The difference from shiitake mushrooms is that the color of small gray mushrooms is very light, and the light gray is similar to white.

The surface of these small gray mushrooms has been dried and cracked into beautiful moire, revealing the white flesh inside, and it is easy to smell the unique fragrance.

The small gray mushrooms at this time are not good looking, half dry and half wet, but they are the most delicious and most suitable for cooking.

Drying in the shade for more than ten days allowed the excess water in the meat to dissipate. The sunlight and air promoted the conversion of a large amount of guanylic acid in it. The most important thing is that it is not completely dried, and the taste is better than that of dried shiitake mushrooms. Naturally rich in softness and toughness.

If the small gray mushrooms continue to be dried in this way, the surface will be coated with a layer of white dust, which is the crystallization of guanylic acid mushroom essence and other substances.

In the abundance of small gray mushrooms, people in Changbai area often use this layer of powder to pickle basil paste or soybean paste, which tastes very fresh.

The small gray mushrooms only need to be brewed three times in boiling water and set aside.

Lin Chou still needs a kind of raw material for cooking, and there is a ready-made one on this mountain, which lasts all year round, that is bamboo shoots.

The unbreakable bamboo shoots are yellowish on the surface and white on the inside. They are called gold-covered jade. At this time, the bamboo shoots are dense and full of crisp taste.

Because it is not soothed by the light, it is slightly green, but this does not affect the chefs' favor for it.

"A plate of delicious delicacies, two flavors of Jiangnan and Northern China."

Talking about Saibeikou mill and Jiangnan winter bamboo shoots.

Koumo in early summer in the northern part of the country, winter bamboo shoots in early winter in the south of the Yangtze River, the impact of the region and the collision of the seasons.

When the two are combined into one and converge together in a large fire, the extraordinaryness of this dish has long been destined for it.

And its name also reflects this-"bringing north and south".

Remove the bamboo shoots from their clothes and their heads, and cut them into thin slices.

Pass the salted water at 50 degrees Celsius twice, drain the oil and stir-fry on high heat. Set aside, grind the slices in the mouth, and stir-fry half-cooked.

In another pot, heat the oil, add star anise and old ginger, fry it fragrantly, remove and discard it, grind it and stir-fry the bamboo shoots.

After a few slices of white onion and a little cooking wine are cooked, they are poured into the original soup soaked in the mouth.

After simmering until the water is boiled, hook on the thin glutinous rice, and you can achieve a delicious taste.

The other dish is relatively simple, using wild vegetables that grow all over the world.

Even after the subsequent hot catastrophe, this wild vegetable would have to grow for nearly ten months before it can be eaten, which is even more exaggerated than its upgraded predecessor.

Before the cataclysm, because of its long growing time and late on the market, this dish was called Chi Caixin, especially Zengcheng Caixin is the most valuable.

It can be harvested at the winter solstice every year, and it is only available for consumption in November and December at most.

The season is not a calendar to be flipped through. Chi Choi Sum is the most fresh and tender only in the winter solstice few days. If you miss it, you have to wait another year.

Chicai can grow to more than two meters high and is very stout. It is vividly called the "cai tree".

Although it is tall and tall, the heart of the cabbage is very fresh and tender. It tastes crisp and refreshing whether it is cooking porridge or stir-fried vegetables or soup.

What is even more rare is that in the end of the world, as a zero-order magic plant, its source content is more abundant than other same-rank wild vegetables, and it is deeply loved by people in Xiacheng.

Once it's the month, every household has to cut some cabbage hearts and preserve them for a year's consumption.

Lin Chou's back hill grew a bit, because there was no one to take care of it, big and small, and small yellow flowers had bloomed at the top, which meant that the cabbage was ripe and ready to be eaten.

The taste of Chi Choi Sum is actually very similar to Chinese kale, but it is sweeter.

Lin Chou was very extravagant and only took the tenderest piece of vegetable heart with flowers on the top, washed and drained.

A little bit of hot oil, a few shreds of chicken mushrooms in a hot pot, and the minced garlic will sauté fragrant before adding the late choy sum.

At the moment when Choi Sum was in the pot, the pot ignited the fire.

As soon as the open flame encountered hot oil, a flying flame suddenly rose in the pot.

Sprinkle a pinch of green salt and spoon it with your hand.

Theoretically, three seconds, three times to flip the spoon, is the perfect timing.

The flames flying on the stove and the charming emerald green cabbage meet in mid-air, producing some indescribable and magical changes.

This seemingly simple action has the soul of a dish, and chefs prefer to call it "inspiration."

When you have a customer who has evolved over two million years to stand at the top of the food chain and still chooses to be a vegetarian, what you usually consider is the basic skills of a cook.

At the very least, Lin Chou was confident about these two dishes.

Put the two dishes on the table and turned back to the back kitchen.

Miss Jiang is busy dealing with that plate of meat, without lifting her head, and her appearance is not very elegant.

The main reason is that the meat looks crystal clear. It is fat and not greasy when eaten in the mouth, and it is refreshing, and it comes with the famous title of pig trotter to replenish collagen. How can Miss Miss miss it?

Swallows have the longest time to eat in the small hall, and he has a keen intuition.

Today, I saw two dishes that I had never seen before. Whether you know them or not, it is always right to stretch out your chopsticks first.

Uh, maybe it's also possible that after spending a long time with Shan Ye, you have to get down to such a root cause.

Don't start quickly, it will be gone in minutes!

If the food is better, the old man Shan Ye will not even bring you soup.

The emerald green vegetable heart is full of crystal clear and vivid colors, and they are neatly arranged there, as if they were just picked from the branches and put on a plate with dew.

The swallow picked up a vegetable heart and put it in his mouth,

"Hey."

The sound of the vegetable fiber breaking in the cabbage was so crisp that even the swallows were startled.

A drop of juice dripped from the heart of the cabbage, and as he chewed, it quietly occupied the entire mouth.

The first food is just a touch of sweetness that seems to be there and not;

After a while, I suddenly felt the feeling of holding the entire field in my mouth.

Yanzi couldn't help but fall into the memory. At that time, she was still very young and not an evolutionary person. She could only eat one meal a day when her family was poor.

There were also hungry refugees everywhere in the alleys. Many people could not bear the torture of this kind of hunger. After leaving the gate of Mingguang, no one saw them again.

When her whole world was occupied by hunger, she suddenly found a small green rose branch with leaf buds that was missed by the starving people in the alley.

She excitedly grabbed the branches and ran to the corner, carefully peeled off the skin, gnawing on the tender white branches...

At that time, the whole world did not exist to her, and some were just a small rose branch.

following,

It's the feeling of hunger that is even more scratching, and the kind of greed that can't be contained.

Yes, that's the feeling!

Swallow's eyes became wet, and he said vaguely.

"Hmm~hmm! Hurry up, this dish is delicious!"

One vegetable heart had not been eaten yet, and another one was filled in the mouth.

Don't look at just a vegetable heart, you have to know that when the late vegetable is mature, every piece is more than two meters high. If a vegetable heart is counted as a flower sprout, at least it must have the length of a normal man's palm.

Therefore, when the swallow picked up the third cabbage heart, he suddenly found that he couldn't put it in his mouth, but he couldn't bear to swallow it at all.

How to do?

Waiting online, very anxious!

Thank you for reading this story at mtlarchive.com. Your support enables us to keep the site running!