Super System in Chutang

"Slow down, slow down!" When the monk saw Li Xingzhi turning around to prepare the ingredients, he said, "When I drank the soup just now, I didn't get any oil or salty taste, but the taste was worse!"

With that said, he opened the big magnolia-colored cloth bag on his back and took out a cloth bag from it.

Li Xingzhi was surprised for a while when he saw the great monk opening it layer by layer and spreading out the things inside. It also confirmed the fact that the great monk was a big foodie.

Except for a small jar of oil, soy sauce and a small bottle of gourd vinegar, the rest are wrapped in small cloth bags. Common items include peppercorns, ginger, garlic, dogwood, cinnamon, aniseed, salt, sugar and a large bag of flour.

Uncommon ones such as pepper, cumin, and fennel made Li Xingzhi dazzled.

"Okay! What a great monk, I've made you a friend, haha ​​-" God treated him well, Li Xingzhi. He knew that Li Xingzhi was not good at anything, so he just wanted this food. Even if he lived in this remote place

Even in the ruined temple, he did not forget to send him good things.

"What a 'friend'. If you take care of yourself, the great monk, I will recognize you as my old friend."

"There is still some firewood missing here, but if you can go to the back and get three sections of bamboo, you can add another game."

"You kid will summon people when you arrive."

Li Xingzhi ignored him and walked towards the lake holding the puppy in one hand and the big clay pot in the other.

When I walked to a large puddle by the lake, I saw four fish about half a foot long in the puddle.

Li Xingzhi washed the fish and put it in a clay pot, got some tall bamboo shoots with Goudan, took a big turtle, and was ready to turn around.

"Oops -" Li Xingzhi only felt a pain in his foot. He lifted his right foot and saw a crab with big claws and hard-shelled hairy legs. Fortunately, the crab was not too big, otherwise it would have been painful. But it was really painful.

It was an unexpected surprise. I didn't expect there to be crabs here.

"When the autumn wind blows, crabs' legs itch; when the chrysanthemums bloom, you hear crabs coming." Now that the weather is clear and crisp, it's a good time to eat crabs.

Thinking about the delicious food and not caring about anything else, they started to hunt for it. Although Li Xingzhi and his friends had caught crabs before, they were all from creeks and ravines, but they had never caught crabs in this lake, so they started to hunt for them.

It was not smooth sailing. But luckily there were a lot of crabs in this area. After spending some time, I managed to catch several big crabs.

Li Xingzhi held a big clay pot in one hand and a bunch of crabs tied with straw in the other. He hummed a weird tune and walked back with a happy heart. Little Dog Dan also smiled and touched a few crabs.

Touching and humming a strange tune, he followed closely behind.

The setting sun is setting, but it is a beautiful scene.

When he returned to the small dilapidated temple, the great monk had been waiting for a long time. He had already split several sections of bamboo that were several years old, removed the middle sections and placed them aside.

"The west wind is blowing, crabs are fat! How could I forget such good things?" The monk had been waiting in the temple for a long time. Seeing that Li Xingzhi's brother had just come back at this time, he wanted to complain, but he saw Li Xingzhi holding a bunch of

Big crab. He was talking, but people had already come up to him, and when he mentioned the string of crabs, he kept making "tsk tsk" sounds.

Ignoring the great monk, he just put the crabs in clear water and raised them.

Li Xingzhi cleaned the Gastrodia elata that the great monk got from who knows where, and cut it into small pieces. Then he scalded the turtle in boiling water, scraped off the mud film, scooped out the butter, smeared the turtle gall on its back for a week, and placed it with the belly and back facing upward.

In a small clay pot, cover it with Gastrodia elata segments, ginger, garlic, etc., add salt and a small amount of oil, sprinkle with wine, cover with a stone to seal the mouth of the pot, and stew in water for nearly an hour.

If this stewed turtle with Gastrodia elata is made, the fishy smell of the turtle will miraculously blend with the spiciness of Gastrodia elata, and finally add the juice prepared by Li Xingzhi with minced garlic and Gastrodia elata. It will definitely be a delicacy in the world, and it will be a great tonic...

Little Dog Dan was squatting next to him, watching with interest and eager to try. The big monk was also very interested, as if he wanted to learn a few tricks before he would give up.

After the soft-shell turtle was stewed, Li Xingzhi cleaned the fish. He made diagonal cuts on the fish, and from time to time he used strange techniques to apply some vinegar. Finally, he touched the seasonings and applied oil, salt, seasonings, etc. to the belly of the three fishes.

, add many delicacies and wild vegetables, and finally get some good wine from the great monk, sprinkle it into it, and put it aside. Clean the bamboo tube and apply oil inside. Put the three fishes into the bamboo tube respectively, and then put them on the fish.

Add some vinegar, then add a few pieces of garlic and a few slices of ginger. Close the bamboo tube and tie it tightly with a wet straw rope. Finally, add a layer of leaves, then carefully open the fire and put the bamboo tube inside.

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This time, Little Dog Dan’s little eyes started to shine. Seeing how he looked, I wished that the fish would be cooked right away and then I could pick it out and see what it tasted like. After all, due to the limitation of materials and the fact that my body had not recovered a few days ago,

But there are not so many novel methods. The great monk's temples bulged high, and his eyes were shining brightly, as if he wanted to see every detail clearly.

Finally, I needed a few big crabs. Since I really didn’t have any tools, I had to cook them the simplest way. Li Xingzhi placed perilla on the sides of several clay pots. Perilla is warm in nature, while crabs are cold in nature. The combination of the two is most suitable.

.Then directly take out the crabs, wash them, put them into several clay pots, then add a small amount of wine until the abdomen of the crabs is slightly submerged. Add a small amount of salt, add some sesame oil, add onions, ginger, garlic, etc., and finally

Seal the opening of the clay pot with stones to prevent the wine aroma from overflowing and allowing it to completely penetrate into the big crab. Start cooking slowly over low heat, just like boiling a frog in warm water. After the crab has no strength to struggle, increase the heat and cook.

It only takes about ten minutes. The most important thing is to control the heat in the middle. If you are not careful, it will burn. This is what Li Xing has studied for a long time in his previous life. In fact, you still need to use the aged Shaoxing wine jar to cook crabs.

It's best, like those wines in later generations that were directly mixed with alcohol and couldn't taste it at all. Fortunately, the great monk's wine was good. When I was pouring the wine, I saw the great monk looking so distressed that he wanted to chop him alive, which was very interesting.

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After finishing all this, I saw that there were still some wild vegetables, mushrooms, and a live fish, which I didn’t want to waste, so I prepared to make another boiled live fish.

Because I don’t have a knife at hand, I can’t guarantee whether I can do it well.

Cooking this boiled live fish is not difficult as long as you have a good eye and a quick knife. At least you have to make sure that the fish is still alive after it has been cleaned. In this way, the cooked fish will be truly fresh, especially when the fish is cooked, it will still be alive.

It is really nice to see the light and agile posture of fish swimming in the water.

Before handling the fish, Li Xingzhi specially ground a piece of pottery.

He first looked at the body of the fish, then quickly grabbed the fish to keep it still, then made a cut of less than two inches near the tail and quickly took out the fish's entrails.

At this point, it is not just about skills, but also spirituality and understanding. Otherwise, it would be impossible to take out the fish's entrails through a narrow opening in a very short time.

At this time, a pair of bright little eyes and a pair of big eyes were round and staring at Li Xingzhi's hand. After that, Li Xingzhi carefully cleaned the fish's gills without hurting them.

This fish is not too big and has few and small scales, which saves a lot of trouble. Put the cleaned fish directly into the salt water that is about to boil, and the fish tail swings vigorously in the water and circles around the large clay pot.

The fish swam along the wall and died after a short time. At this time, the fish kept swimming, which was really mouth-watering. Wild mushrooms and a small ball of oil were added to the tank. At this time, the fish looked like it was swimming among the aquatic plants.

Moving, quite smart and cute.

Seeing this, the two pairs of round eyes, one big and one small, were full of surprise...

At this time, the whole small temple was already filled with fragrance. "Gulu——" But the big one and the little one swallowed at the same time, and then the stomachs of the three of them screamed as if they had made an appointment.

Li Xingzhi's nose moved, and he took out the three clay pots containing the crabs, two small, one large, and three. After waiting for a while, he removed the stones on them, and then poured gastrodia and garlic paste on the three large leaves like lotus leaves.

juice, take out the crabs and place them on top, and divide them among three people.

The aroma of crab and wine, coupled with the red crab shell, really makes people eat.

However, the big monk grabbed the biggest portion without any scruples. He was already as full as a drum. The little dog Dan did not move at the side, but the saliva he swallowed and the eyes he stared at gave him away.

The three of them ate the crabs and glanced at the fire from time to time. For a while, there was only the sound of "click, click, click" in the small temple.

Before the crabs were finished, Li Xingzhi gently opened the fire, carefully took out a few of the wrapped bamboo tubes, and placed them aside to let them cool down slowly.

Not long after, the puppy had finished one crab and was about to eat the next one, but I stopped him. Although this crab tastes good, it is cold in nature. Although it is neutralized by comfrey, it is better to eat less of it.

Looking at the pitiful appearance of the puppy, I still had to make up my mind. I just untied the bamboo tube and took off the top half. Suddenly, a smell of fish mixed with the fragrance of bamboo spread in the small temple.

Come, Little Dog Dan’s little face is full of longing. But the big monk next to him is chewing a big crab hard, his eyes are focused together, staring straight at the bamboo tube in my hand. But I

Ignore him and take the bamboo tube to Little Dog Dan.

After the monk finished eating the crab, he didn't look at anything else. He grabbed a bamboo tube and opened it gently, as if he was holding some treasure. The fragrance overflowed, and he took a deep breath, but it was fluttering.

Yuxian, that feeling is no different from inhaling those things in future generations. When all the fragrance dissipated, the great monk didn't even bother to use the prepared bamboo chopsticks. He just grabbed a piece of fish with his hands and put it into his mouth.

After eating, the monk's two big eyes became brighter, and those who didn't know thought the monk was eating some fairy mushrooms and lingcao. Indeed, this fish originally didn't have many thorns and had small bones. Li Xingzhi used his unique technique to rub it into the vinegar.

, and then stewed in a bamboo tube, all the fish bones melted into the meat. The monk usually eats fish carefully, but it is not so refreshing. It is precisely this that makes the monk's eyes shine, and those in the belly of the fish

Geshanzhen has definitely elevated this dish to a new level.

When the fish is finished, the bamboo tube is just right for the soup. The freshest thing in the world is fish, and the dish of boiled live fish brings out the freshness of the fish to the fullest. A mouthful of soup is mixed with the bamboo that has not faded in the bamboo tube.

It is fragrant, clears the mouth and nourishes the stomach, invigorates the spirit, and stimulates the taste buds in the mouth and tongue to become more active and sensitive. The last tonic, the stewed turtle with gastrodia elata, pushes this delicious enjoyment to the extreme. What is left by the great monk

I had no choice but to contribute more than half of my jug of good wine.

That night, it was destined to be sleepless, especially for the great monk who ate and drank the most. He was "hooting and drinking" outside the small temple without any peace...