(Thanks to the book friend underage bread tree 10,000 coins reward, promoted to the helmsman, I would like to congratulate him with this chapter.) ）

The sandworms collected by the old man are of very high quality, with a thick epidermis, and each bundle is very bright in color and bulging outward.

This means that sandworms are very healthy, more active in the gravel, eat more, have better digestion, and accumulate more nutrients.

In more layman's terms, these sandworms are athlete sandworms who have exercised their deltoid muscles and vest lines.

The only part that a sandworm can eat is a layer of skin, so it stands to reason that the thicker the skin, the better it tastes.

A sandworm of good quality like this is already completely called a sashimi level, and with mustard mayonnaise and balsamic vinegar, the taste can make people drool for two catties just thinking about it.

However, considering the group of women and poor Jiang Gongzi, Lin Chou had to give up this tempting idea.

A basket of sandworms can already make Jiang Gongzi Shi Tai look like this, if there is another sashimi, even Lin Chou will feel that he is a villain full of malice.

The waitress over there had already set up all kinds of kitchen utensils in the courtyard, with pots and pans, oil, salt, sauce and vinegar.

When Lin Chou asked for a chicken, the waitress directly brought him back a very beautiful rainbow hazel chicken.

And this hazelcock is still a rare rooster that has lived for at least seven years, with a spear-like tail feathers of all colors, and the comb has grown to the size of a palm.

Lin Chou had to sigh at the luxury of Jiang Dagongzi, the rainbow hazel chicken in the battle of Jiushan Palace Xue Zhen once used it as a raw material to make a Tibetan phoenix, its taste is so delicious that even Lin Chou can't deny it.

As a rare second-order alienated creature, the speed of the rainbow hazel chicken is comparable to that of a third-order agile evolutionary, and it is extremely difficult to catch.

It has a delicious taste and has the nickname of a flying dragon, and the eldest prince Jiang actually uses it as a standing ingredient?

Even Lin Chou can only use second-class colorful hazelnut chicken when making dragon and tiger fights, and the taste is naturally far inferior to rainbow hazel chicken.

It's not that Lin Chou is shoddy, but this rainbow hazel chicken is too rare.

Seven years before the rainbow hazel chicken grew, it could only be called the colorful hazel chicken.

Although the speed is amazing, it can't stand its coquettish bright feathers and delicious taste, and all the exotic beasts in the wilderness who are pursuing, which one doesn't want to eat two bites?

Enemies are everywhere, and there are foodies with red eyes waiting to nibble on a piece of meat from it, and the life of the rainbow hazel chicken is extremely difficult.

Lin Chou decided to hold a funeral for this rainbow hazelnut chicken with the highest specifications, three times five divided by two, bloodletting, hair picking, internal organs, and bone removal in one go, in less than a minute, this hazel chicken has been bone is flesh and bone, bone and flesh are separated, and they are piled into two small piles on the board.

As a rare second-order beast that can be eaten by ordinary people, perhaps the price of its delicious taste is that the origin contained in the body is pitiful.

This kind of low-cost thing, which is generally naturally resisted by evolutionaries, is destined to go to the other extreme, becoming a luxury in the mouths of the wealthy in the upper city.

Boil the chicken bones with green onions, ginger, bay leaves, and grass fruits in a pot of water, and skim off the foam after boiling.

Then cook the chicken with skin and fascia for 15 minutes, select only two large pieces of chicken breast, remove the rest, and simmer the rest together in the pot to form a broth.

Chicken breasts are torn into thin strips and marinated in cooking wine and shallots.

The sandworms are likewise sliced and marinated with cooking wine.

When people in the lower city make sandworms, they are used to blanching them before making them.

In fact, the taste of sandworms after blanching will change greatly, no longer brittle and tough, but "stagnant", which is completely different.

The former will make people feel refreshing and pleasant, while the latter will only make people feel laborious and difficult to bite, and only by simmering in one pot can the taste of the sandworm be preserved to the greatest extent.

When the bright orange-yellow chicken fat is boiled in the chicken stock pot, take another casserole.

Dip the bottom of the casserole in chicken fat and apply a thin layer evenly, stir-fry the ginger slices and chives, take them out and discard them until they are charred, then put the shredded chicken and turn it a few times, and pour in the chicken broth.

Both shredded chicken and sandworms are light things, so Lin Chou took out an extra spoonful of chicken fat and poured it into the casserole to ensure that the shredded chicken was smooth and tender.

This is also a common mistake people make when cooking soup, thinking that the soup is clearer and fresher, and it is good to simply drink the soup, but to eat the meat, due to the lack of fat and moisture, it will naturally appear dry and woody.

If you want to avoid this situation, one is to add an appropriate amount of oil; The second is that I am willing to spend a long time stewing, and I have to hook the thin thick before keeping it out of the pot.

After the soup pot is boiling, spread the sand worm shreds evenly on the surface of the soup and turn to a slight heat to simmer.

Make sure that the soup in the casserole will be boiling, and the temperature of the soup will be between 91 and 96 degrees.

This kind of slow work was naturally taken care of by the waiter, and Lin Chou turned around and returned to the big basin for washing razor clams.

A group of people had already cleaned all the razor clams and broken off a piece of hard shell according to Lin Chou's words.

"Is that okay?" A group of people asked with a smile.

Whether it is a man or a woman present, all those who can receive Leng Han's invitation are the second-generation children of the same identity and family.

But today is different, the Cold Tyrannosaurus is seriously cleaning these gadgets, who dares not to help?

Busy and busy, there is a bit of fun, even the cold tyrannosaurus dares to answer a sentence or two, and before you know it, a large pot of razor clams has already seen the bottom.

Lin Chou headed his head and poured a plate of green salt on a flat plate made of black iron with a very thick but shallow edge.

Place the razor clams on top of the salt in turn, sprinkle with rice wine, cover and bake in a charcoal oven.

When steam began to bubble out of the plate, Lin Chou served it with the charcoal stove.

As for the oysters, they have also been pried open, as long as they are served with the vinegar sauce made from ginger and shallots, and you can quietly feel its sweetness.

A group of people sat around the table, with a little urgency on their faces - after all, it was the ingredients they handled, and there was a lot of effort in it, which was very meaningful!

Usually the noble young masters and ladies sit in rows, like children waiting to share candy, this scene is very discordant.

"Hmm, Mr. Lin, how long will it take?"

"About two minutes, add as you go, and it's no problem without a lid."

"Hey, the soup is ready... Those who don't like raw food can also use this salt pan to grill oysters. ”

Leng Han's expression was faint, and he couldn't take his eyes off the flat plate of roasted razor clams.

A group of people pecked their heads like chickens, but an idea came out of their hearts:

Could it be that the Tyrannosaurus Banquet is just an ordinary banquet?

The kind of banquet that has nothing to do with weapons, experiments, beatings, or even hunting?

This is fucking unscientific, is it really that we live the belly of a gentleman with the heart of a villain?!