Life is full of surprises, and the unexpected.

With the neatness of catching the osmanthus cicada, it is estimated that there will be results soon, so Lin Chou must hurry up to get this pot of brine.

Although the osmanthus cicada is small, the brine used to brine it is more complicated.

Sichuan pepper, star anise, ginger and garlic are absolutely indispensable.

(PS, here I will say, I often see a variety of recipes and various programs to introduce the spices used in the dishes, will say: star anise, large and cumin, etc.)

In fact, the star anise we use most often - commonly known as anise, which is very embarrassing. ）

Then there is cumin, pepper, grass cardamom, nutmeg, cinnamon, angelica, tangerine peel, bay leaf, grass fruit, hawthorn, sand ginger, cloves.

Among them, angelica and cloves are used in the least amount, a little is enough.

One is because of the heavy medicinal properties of angelica, and the other is because the clove flavor is too full.

There are not many spices, only sixteen, at least twelve less than a normal lo-mei, but these flavors are enough.

In the eyes of some chefs who pursued the ultimate in taste before the cataclysm, twenty-eight flavors was just the beginning, and the spices often used would be far beyond that number, and the goal was to be sophisticated, quintessential and extreme.

But there are also other groups of people who will even use the type of spice as a gimmick for the dish, and the more they are, the more they will appear to be superior, but in fact this has deviated from the real "seasoning".

Although the taste never stops, the human tongue is not a taste computer.

Normal people's evaluation of dishes is nothing more than "very delicious", "delicious", "average", "unpalatable", well, maybe there may be a "huge unpalatable";

The tasting of the taste is nothing more than the five flavors of "sweet and sour, bitter, spicy and salty".

The harmony of the five flavors can actually become grandstanding, I have to say, this is really the bunker to grandma's house.

Of course, the reason why Lin Chou thinks this way can also be understood that the lack of spices after the cataclysm is too serious, and he can't find so many spices at all, and he can't eat grapes and say that grapes are sour.

After a pot of water is boiled, then add peppercorns to boil out the color, then wrap other spices into gauze bags and put them in the pot, chop a few old roots of lemongrass and put them into the same boil.

The older the roots of the lemongrass, the better, and the harder the boiled brine, the more flavorful it will be.

Boil the brine for an hour, let it cool and add a tablespoon of salty soy sauce.

The taste and color of salted soy sauce are thicker than ordinary soy sauce, which is more suitable for old marinade, but because of this characteristic of salty soy sauce, Lin Chou also crushed half of the rock sugar and turned it into brine to reconcile the salty sweetness.

At this time, the rolling adult ran back, and in front of him floated a large number of osmanthus cicadas gathered together, densely packed, and the claws and limbs made a clatter and hissing sound.

There is nothing to say next, the best way to deal with osmanthus cicadas is to put them in ice water to freeze to death and wash them.

Well, this is a very humane way of slaughter, the thin legs of the osmanthus cicadas are trembling together, looking extremely helpless - in fact, they are long unconscious by this time.

This method is also suitable for all kinds of seafood, shrimp, crab, and insect ingredients, and is a respect for the maximum quality and taste of the meat.

Freeze to death...

In other words, the frozen half-dead osmanthus cicada is soaked in the liquor made in the ratio of rice wine and Qingquan Mountain for one hour, which tastes and sterilizes.

Different from ordinary insect ingredients, osmanthus cicadas can be marinated in cast iron pots, because the taste of osmanthus cicadas itself is very thick, and it is not pretentious to the point that even the utensils have to be picky.

In fact, marinating osmanthus cicadas in a cast iron pot will have an additional "salt and iron" taste, and Lin Chou is more accustomed to calling this taste "home-style".

A large pot of osmanthus cicadas looks like there are dozens or hundreds of catties, if this pot of things is placed before the catastrophe, Lin Chou can still make a fortune.

At that time, the price of the average quality osmanthus cicada was already counted in a single amount, from fifteen to tens of yuan, and there was no cap.

It is said that the best osmanthus cicada costs hundreds of pieces for a small one, and there are still gluttons who can't find it.

And these in Lin Chou's pot, all of them are half a palm long, and their bodies are long and narrow and full of shells, which can be called perfect osmanthus cicadas.

Lin Chou stared at the pot for a full minute before he had to admire it.

In this pot of osmanthus cicadas, none of them are fat female cicadas, all of them are slender male cicadas.

The osmanthus cicada is delicious with the male cicada, while the female cicada looks fat and tender and is actually tasteless.

Rolling nose, very smart!

It doesn't take too long, and the 45-minute boil can be cooked, but the cooking of the osmanthus cicada is still not finished.

"Halogen", "drunk", "bad", to a certain extent, different paths to the same end.

The focus of boiling is not in the word "boiling", but in "boiling".

Red brine, yellow brine, white brine is halogen, hot halogen, cold halogen is also halogen.

Osmanthus cicadas also need to carry out the most important and simplest process, that is, after natural cooling, continue to soak in brine for a day and night before they can be enjoyed.

The source of the taste is osmosis, simple cooking can not bring the perfect taste to the osmanthus cicada, it also needs time to accept the baptism of the marinade more thoroughly.

Lin Chou's method is very simple, put this large pot of osmanthus cicadas into the hot air box, only choose the time and not the heat, and then take it out after a minute, and it is done.

Bring to a boil, remove a plate, and serve.

Everyone at the table watched Lin Chou busy in the back kitchen, and they had already squeezed their eyebrows and smiled without saying a word.

However, before they could stretch out their chopsticks, the plate they had just put down could see what was inside, and they flew up and floated out of the door.

The big face blocked the doorway, bared his teeth, and showed a threatening expression before turning around and leaving triumphantly.

“...”

This time, even the mountain master didn't have the courage to snatch back the osmanthus cicada from a rolling palm.

"Ahem, Brother Lin, let's have another plate."

Lin Chou was obviously in a good mood, and brought out another plate, and even served a small plate of pepper and salt.

"This thing... What is it? ”

The well-informed mountain master is no longer in line this time, I don't know him!

Lin Chou said,

"Osmanthus cicada, don't look bad, it tastes good."

If a chef can say that his dish is good, it already means that he is full of confidence in the dish.

The mountain master absolutely believes in Lin Chou's dishes and character, and grabs one mouth and wants to gnaw it.

Lin Chou waved his hand, picked up one and said,

"Pinch the tip of the abdomen and pull it out like this... This black thing, all its entrails, pinch off its head and tail and tear off its wings... Well, the wings are actually edible, and the soft meat in the flat belly tastes the best...."

"Uh-oh."

Everyone nodded their heads one after another, indicating that they had been taught.

Even Wen Chongjiu put down the wine jar, picked up an osmanthus cicada and tossed it, and put it in his mouth to taste.

“！！！”

Wen Zhongjiu's face was full of exclamations, and even the insect shells were chewed and swallowed before his eyes lit up and said,

"This osmanthus cicada, one foot can be a jar of wine, more than enough!"