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

Mushrooms that are not poisonous are too rare, and even Lin Chou, who has maitake mushrooms and chicken fir mushrooms out of thin air, must cherish and use them.

When you run out of it, you can't go to the ancestral mountain to find it inch by inch, and you may not be able to find it.

The little yellow mushroom and the little gray mushroom are neither seasonings nor magic plants, and the groove system simply rejected Lin Chou's planting request and did not leave half of the face.

Lin Chou was annoyed, but he could only smile bitterly at this, and sometimes he was willing to hope that the groove system could be more humane and have more room to turn around.

The small gray mushroom is not kept fresh in the incubator, but just thrown aside to dry in the shade, and only after a complex transformation under the action of sunlight and air can it become fragrant and moving.

The small gray mushroom belongs to the mouth grinding, but the shape is very similar to the dried shiitake mushroom, and the color of the small gray mushroom 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 moirés, revealing the white flesh inside, and it is easy to smell the unique fragrance.

At this time, the small gray mushroom is not good-looking, half dry and half wet, but it is the most beautiful and most suitable for cooking.

Ten days of drying in the shade to let the excess water in its meat dissipate, sunlight and air prompt its inner transformation into a large amount of guanylate, and most importantly, it is not completely dry, the taste is more natural and flexible than dried shiitake mushrooms.

If the small gray mushroom continues to be dried in this way, the surface will be coated with a layer of white dust, that is, the crystallization of guanylate shiitake mushroom essence and other substances.

In the rich production area of small gray mushrooms, people in Changbai often take this layer of powder to pickle perilla sauce or mish, which tastes very fresh.

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

Lin Chou's cooking also needs a raw material, and there is a ready-made one on this mountain, which is continuous all year round, that is, bamboo shoots.

The bamboo shoots that have not broken the ground and see the wind are slightly yellow on the surface and white on the inside, which is called Jinbao jade, and the bamboo shoots at this time are dense and rich in crisp taste.

It is slightly green because it is not soothed by the light, but this does not affect the chefs' preference for it.

"A plate of delicacies, two flavors of Jiangnan and north."

It's about Saibei mouth mill and Jiangnan winter bamboo shoots.

The mouth mill in the early summer of Saibei, the winter bamboo shoots in the early winter of the south of the Yangtze River, the impact of the region, and the collision of the season.

When the two merge into one and converge together in one fire, the extraordinaryness of this dish has long been predestined.

And its name reflects this - "Braised North and South".

Remove the bamboo shoots and remove the bamboo shoots, and quickly knife and slice them.

Fifty degrees of warm salt water twice, drained and fried on high heat with clear oil, put out for later use, grind the same slices in the mouth, stir-fry and serve half-cooked.

In another pot, after the oil is hot, add star anise ginger and fry until fragrant, then remove and discard, grind and stir-fry bamboo shoots.

After a few slices of green onion and a little cooking wine are cooked, pour in the original soup soaked in the mouth mill.

Simmer until the water boils, then hook the lightly thickener to create a delicious taste.

The other dish is a bit simpler, using wild vegetables that grow all over the world.

Even after the scorching cataclysm, this wild vegetable would have to grow for nearly ten months before it could be eaten, which is even more exaggerated than its mutated predecessor.

Before the cataclysm, because of its long growth time and late market, this kind of vegetable was called late cabbage sum, especially Zengcheng cabbage sum was the most valuable.

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

The season is not a calendar that you flip through casually, Chi Cai Xin is the freshest and most tender only in the days of the winter solstice, and if you miss it, you will have to wait for another year.

Chicai can grow to more than two meters tall and is very stout, and is vividly called "vegetable tree".

Although it grows tall, its cabbage sum is very tender, whether it is cooking porridge, stir-frying, making soup or whatever, it tastes crisp and refreshing.

What's even more rare is that in the last days, as a zero-order demon plant, its origin content is richer than that of other wild vegetables of the same level, and it is deeply loved by people in Xiacheng City.

Once the month comes, every household has to cut some cabbage sum and salt it to save it for a year.

Lin Chou's back mountain has grown a little, because no one takes care of it, the large and small are connected, and the top has bloomed small yellow flowers, which means that the cabbage sum is ripe and ready to eat.

The taste of Chi Choy Xin is actually very similar to kale, but it is sweeter.

Lin Chou was very extravagant to take only the most tender section of cabbage with flowers on the top, wash and drain.

A little hot oil, a few shreds of chicken fir mushrooms in the pot, stir-fry the minced garlic until fragrant, and then add the late cabbage sum.

At the moment when the cabbage sum is put into the pot, the pot leads to the fire.

As soon as the open flame met the hot oil, a burst of flames suddenly burst into the pot.

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

Theoretically, three seconds and three times is the perfect time.

The flying flames on the stove and the touching green cabbage heart meet in mid-air, producing some kind of magical change.

There is the soul of a dish in this seemingly simple action, which chefs prefer to call "Pickaxe".

When you have a customer who has evolved for 2 million years to stand at the top of the food chain and still chooses to be a vegetarian, it is often the basic skills of a chef who are considered.

At the very least, Lin Chou is full of confidence in these two dishes.

Putting the two dishes on the table, he turned around and went back to the back kitchen.

Miss Jiang was busy dealing with the plate of meat, she didn't raise her head, and her eating appearance was not very elegant.

The main reason is that this dish looks crystal clear, fat but not greasy in the mouth, and it has a resounding title of replenishing collagen with pig's trotters, how can the eldest lady miss it?

Swallow eats in the small restaurant for the longest time in the whole Mingguang, and has a keen intuition.

Today, I saw two dishes that I had never seen before, and whether I knew them or not, it was always right to stretch out my chopsticks first.

Well, maybe it may be that you have to fall into such a disease after being with the mountain master for a long time.

If you don't hurry up, you won't be able to do it in minutes!

If the food is better, the old man won't even bring you soup.

The green cabbage is full of sparkling and bright, neatly arranged there, as if it had just been plucked from the branch and still carried the dew and put it on the plate.

The swallow picks up a cabbage sum and puts it in its mouth,

"Bang."

The sound of choy sum plant fibers breaking was so crisp that even the swallows were startled.

A drop of juice dripped out of the heart of the dish, and as you chewed, it silently occupied the entire mouth.

The first food is just a hint of sweetness that seems to be absent;

After a moment's pause, I suddenly had the feeling of holding the whole field in my mouth.

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

The alleys were also full of hungry homeless people, many of whom could not bear the torture of this hunger, and no one saw them again after leaving the gates of Mingguang City.

When her whole world is occupied by hunger, she suddenly finds a small green and budding wild rose branch in the alley that has been missed by the hungry and crazy people.

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

At that time, the whole world did not exist for her, and it was just a small rose branch.

And with that,

It's the hunger that gnaws at the liver even more, and the kind of greed that can't be contained.

Yes, that's what it feels like!

The swallow's eyes suddenly moistened, and he said indistinctly,

"Hmm~Hmm! Eat it, this dish is delicious! ”

I haven't finished eating a cabbage sum, so I fill my mouth with another one.

Don't look at it as just a cabbage heart, you must know that after the late vegetables are ripe, they are more than two meters high, and a cabbage sum will at least have the length of a normal man's palm.

Therefore, when the swallow picked up the third cabbage, he suddenly found that he could no longer fit it in his mouth, but he was reluctant to swallow it at all.

What to do?

Wait online, it's in a hurry!