Sikong caught the pan, and he was not annoyed, squeezing his eyes and saying to Lin Chou,

"Oh, there are two people sitting outside..... The new boss lady reservist? How many numbers are in line? ”

“...”

Lin Chou said,

"That's the little fan sister of the mountain master, and it has nothing to do with me."

Sikong tangled a face,

"It's small, it's not small, I think it's at least F marked, tsk."

"Sure enough, the cabbage is arched by the pig."

Lin Chou raised his eyes, "Surnamed Si, your spring has arrived?" ”

"Damn, my surname is Sikong! You're retarded! ”

Lin Chou was a little curious, we were the sons of the commons, and we would never talk about women before.

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

Well, if you have to associate Sikong Gongzi with "women", then he likes to listen to Bai Amateur Fuqin playing and singing ancient songs Peony Pavilion, and he can barely be counted in this list.

"Ahem."

Sikong coughed twice and walked away in embarrassment.

"My son is making a big deal today, so I can barely taste the new dishes you made."

The torn musk deer meat is evenly spread in the steamer, sprinkled with some three-color snake wine and rice wine, and steamed.

Lin Chou took out another dry material that had been prepared a long time ago:

Scallops, that is, dried scallops, one of the "Eight Treasures of the Sea", were treasures of the royal family in ancient times.

Lin Chou chose the best conpoy that could be found in the base city, and the price was nine hundred circulation points and one tael, which was quite amazing among ordinary ingredients.

You must know that a pound of rice with good color is only two circulation points per catty, and the cubs of the tyrant-toothed wolf captured by hunters such as the White Dome can only be sold to hundreds of circulation points.

This conpoy is comparable to the size of a baby's palm, the color is light yellow, the grains are swollen and full, the feel is dry and delicate, and almost one such conpoy weighs one or two.

Arrange the scallops neatly on the steamer, and steam them with a lid after the fire is turned on.

Dried earth fish, earth fish is actually flounder, the meat is delicate, after being made into light dried fish with a unique method, it is widely used in Cantonese cuisine before the catastrophe, making soup and stuffing and then seasoning, you can see the figure of earth fish, it is no exaggeration to say that this is a soul ingredient.

When used in stewed soups, the soup is clear and sweet, and it is not as thick and white as other fish, so it is very popular with some chefs.

Dried fish need to be grilled with an open flame, the roasting time depends on its wetness, the skin is baked until slightly charred, the inside is dry and makes a slight "beep" sound, scrape off the charred ash and then clean it with rice water, and steam it in the upper drawer.

Ham, this is Lin Chou's last half day inventory, and the ham that came up from the bottom of the sea is only this point, cut off a piece the size of a palm, one word, steam!

In addition to this, there is also a bowl of light dried shrimp to be steamed.

Five steamers are steaming, and the heat and different aromas begin to mingle in the kitchen.

At the same time, Lin Chou picked out some dried shallots and big-headed wild onions and cut onion rings, cut a large pot, and then chopped half a catty of minced garlic before it was over.

This is also due to the fact that Lin Chou is an evolutionary person, otherwise with the spiciness of wild onions and shallots, it is guaranteed that anyone who cuts shallots can cry until their liver and intestines are broken.

Once you've made your preparations, all you need is to wait quietly for the contents of the steamer to steam up.

At this time, a random cook came, and it was not difficult to see what Lin Chou was going to do from the materials he prepared.

That's right, what Lin Chou wants to do is "XO" sauce, the nobility of Chinese sauce.

The name XO sauce is taken from the famous wine cognac.

Brandy is a distilled wine whose grade is related to how long it has been aged in barrels, the longer it ages, the higher its quality, while XO stands for "Extra Old" and is stored in barrels for at least 10 years.

Due to the small production of cognac in the XO grade, it is extremely expensive.

Originating from Cantonese cuisine, the homemade XO sauce uses the meaning of XO to express its value and flavor due to its exquisite selection of materials and complex techniques.

XO sauce doesn't even have a set standard, and each place has its own flavor and wonders.

The recipe is never readily available, but the main ingredients are conpoy, ham, dried ground fish, shrimp and chili.

The biggest secret is that there are no secrets, and you know how to make it, but not just anyone can make a good flavor.

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

"Whew~"

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

After taking it out, tear the shredded musk deer, scallops, ham, and dried fish into thin wires while they are hot, ensuring that the length is similar, and there is no advanced skill, only patience is required.

After tearing it, heat the pan wide oil, fry the scallop silk first, ensure the oil temperature, the pot is a tumbling oil flower, fry until golden and crispy, and then smash the shrimp, also fry the oil pan again, and finally fry the dried fish of the earth.

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

Stir-fry the whole dried devil pepper in clear oil to red oil, turn off the heat, and turn the fresh devil pepper a few times while the oil temperature is still under and put it aside.

Take a new pot, put a large bowl of clear oil and heat it, stir-fry the minced garlic, and then add a whole unpeeled garlic, thyme, ginger sprouts, a few shredded lemongrass and cumin to stir-fry to taste, shredded musk, shredded ham, shredded conpoy, dried fish, shrimp and green onion rings at the same time.

Reduce the heat and stir-fry, while slowly adding the freshly fried red oil and clear oil until all the ingredients are submerged, cover the pan and simmer for three minutes.

Taking advantage of this time, Lin Chou picked a few traces of chicken fir mushrooms, and crushed a few hazelnut chicken bones into bone meal, mixed them with salt and a little soy sauce, rice wine, and three-color snake wine to make a thick sauce, opened the pot and added it.

Gently turn the various ingredients inside the pot to avoid subtle deviations in the taste.

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

The freshly baked XO sauce is amber-like in color and red at the same time, giving it the perfect look and feel of an aged cognac.

Sikong smelled the smell and glanced at it, a little unhappy,

", the incense is very fragrant, after waiting for a long time, you just got a pot of oil out, do you want my son to drink oil? I'm tired of thinking about it. ”

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

This cauldron of XO sauce alone is enough for Lin Chou to use for a whole year, and there is still so much meat left to hit the mountain musk deer.

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

Although the opportunity to use it is rare, it must not be without, and this is a matter of principle.

"Hungry, hungry, hungry..."

There is a feeble wail,

"Is that what you do to your God, ah.... God is going to die, do you kid care? ”