This sleep, Lin Chou slept directly until noon the next day.

The regular customers all knew that Boss Lin, who was not doing his job, had gone to the dark sea to have fun again, so no one had come to disturb him.

Still, he was woken up - still by his own stomach.

Yesterday I only ate half a meal at sea, and the sequelae of Hui Langjue was a grunt of protest like a ring in my stomach.

"Shhhh I'm hungry..."

Subconsciously looked at the watch, well, sure enough, I had perfectly missed my own breakfast and lunch time and that of all the guests.

After washing up casually, I hurriedly jumped off the home tree.

The air was as fresh as ever, well, the roosters and dogs barked peacefully.

"Boss morning."

Su Yourong blinked her big eyes, she was wearing a Lolita-style short-sleeved high-waisted retro dress today, with a dark black tone full of cuteness.

"Wet Tiger ~ It's already noon pinch~"

Lin Chou waved his hand to signal the two of them to dodge away, and rushed into the kitchen through the back door.

"Delicious, delicious, where, I remember there are still some leftovers..."

Su Yourong twisted his little face and turned around with his skirt,

"Isn't the little skirt beautiful, and the wet tiger is swollen and doesn't react at all?"

Dining room.

"Ahem, Boss Lin!"

"Bao Er? Come so early... Oh yes, you've been to me before, what's new? ”

Bao Er looked a little cramped, scratched his head and said,

"No, it's just that the newly stained salted vegetables at home are open, and my old man has to let me hand them over to you - they are all ordinary salted vegetables, I have told the old man several times, you don't need this, the old man... Ahem, ahem... I'm very willful when I'm old, and if I don't do it, I'll knock on the door of my head with a cane. ”

"Salted vegetables?" Lin Chou showed a big smile, "Yes, why don't you need it, I'm hungry." ”

Bao Er was surprised and surprised, and hurriedly ran out to take down a pickle jar from the motorcycle.

"Boss Lin, do you still need this thing? Now there are very few people in the base city who specialize in pickling this thing, and they are all thrown away..."

Lin Chou said,

"In the past, my old man had to eat this thing for every meal, and when I took over the small restaurant in the alley, the old people in the alley who knew how to make salt vegetables had basically passed away.

The so-called salted vegetables generally refer to dishes that have been pickled in salt, and the names vary slightly from place to place.

And the "salted vegetables" mentioned by Bao Er are actually by-products of pickling mustard heads.

When Lin Chou was a child, the old people in the alley who knew how to pickle mustard heads liked to use a kind of coarsely roasted clay pot with a lid, wood ginger and pepper leaves to lay the bottom, use a little soil shochu and mix evenly into kimchi water, and then soak the mustard head root down in kimchi water, and then hold all the tassels together and stack them neatly, and finally sprinkle salt evenly on the tassel dough, and it only takes a few days to ferment and become sour after covering, and take out to eat.

This coarse mustard is more commonly known as pickled cabbage, and the mustard tassels on top of it are dried up with excess water due to the coarse sea salt grains, which are unbearably salty, and you need to soak them for about a day before eating, but even so, the salt content of just one mustard tassel can easily send a whole bowl of rice porridge.

Mustard tassels have a faint sour and sour smell, except for the alleys in the lower city that rarely appear on the table in Mingguang, almost all of them are thrown away, the old people can not tolerate this kind of waste, so they like to spread a few layers of snow fern in the pot of pickle head, the freshness of snow fern and the spicy and bitter combination of mustard tassels did not expect that it is still a little popular, many people in the alley have liked the taste of this salted vegetable - well, speaking of which snow mushroom is also a variant of mustard greens, and mustard heads are used for a root and a leaf.

The pickled cabbage can be sold and used to fry shredded pork for fragrant and rice.

The worthless leftovers of salted cabbage are left for the neighbors in the alley, and the taste of salted cabbage is almost all over Lin Chou and the entire childhood of the friends in the Pythagorean alley.

The moment Bao Er saw Lin Chou's expression, he knew that he had hit the bad luck again,

"Haha, is it... The old man in my family was frightened enough by the accident in the dark sea last time, and he still keeps saying that he is seasick - he doesn't go to the No. 11 market now, and he makes some messy things at home all day long, making a big sauce, pickles, pickle gnocchi, salted meat and bacon fish, and the pickle head that opened the jar just a while ago has to ask me to send you a jar, and I still wonder if you must not be good at this. ”

Lin Chou rolled up his sleeves and reached out to pull out a pickle head from the clay pot,

"I really don't like cabbage, but snow mushrooms and mustard stalks, hey!"

"I want to try pickling it once in a while, but my father says it's very popular, and the older and more experienced the pickled dish, the more fragrant it is, so I haven't tried it - I've only soaked the chili once before, and it doesn't taste like sour at all."

Bao Er said,

"Ha, my old man also said the same, his pots of baby pickles and pickled cabbage or something, he didn't let me touch them at all, saying that the palms of young people are easy to sweat and sour the whole pot of good vegetables."

Lin Chou smiled,

"The old man is right—haven't you eaten yet? It just so happens that I used this salt vegetable to make a dish that I ate when I was a child, and you eat it before leaving. ”

What else could there be?

Bao Er rubbed his hands and salivated a face,

"Will you use me for help?"

After saying that, I felt that I was really stupid, when did Boss Lin use others to cook food.

Lin Chou waved his hand,

"Just a few minutes, just wait."

Simply wring out the salted snow fern and mustard tassels and cutting them into small cubes, soak them in the fence to remove the salt, and Lin Chou began to prepare other "side dishes".

When the scientific research institute has not increased the yield of potatoes to tons per acre, the people in the alley like the cassava that also grows in the ground, which is unexpectedly everywhere in the city and the field.

When he was a child, Lin Chou's father often used steamed cassava to crush into puree to trick Lin Chou into saying that it was mashed potatoes, Lin Chou really believed it, and thought that his father had changed his temperament and was willing to buy potatoes for him to eat, and salt vegetables were the fixed combination of cassava.

Take out the pork bone broth in the incubator and pour it into a large pot to boil, which is used to cook the cleaned pork fat sausage.

A piece of cold cooked pork belly is cut into small grains of two millimeters square and stir-fried in a dry pan until the oil comes out, and then the chopped salted vegetables are put into the pot together, and then, Lin Chou is finally willing to invite the pickled pepper that he has made very unsuccessfully.

As soon as the jar for soaking chili peppers was opened, a strong sour smell went directly from the nasal cavity to the skull, making the scalps of the two people seem to be passing through the current.

Bao Er pinched his teeth and spoke, with a saliva sound,

"Shhhh Brother Chou, is your jar of chili peppers soaked in aged vinegar? It's also scary..."

Lin Chou coughed,

"I'm good at smoking and cooking, and as for kimchi... And the pastry, it's like a natural rival, and I can't afford to mess with it - I've met it all today. ”

Bao Er blinked,

"And what you boss Lin can't make?"

"That's what I'm going to do if I'm omniscient and omnipotent, and I'm going to be a little cook here..."

The corners of Bao Er's mouth twitched, I really don't know if your old man is modest or a fan of the authorities, you, are you still a little cook? Shh

The sour pickled peppers grabbed a large handful of them and threw them into the pot, and the pickled devil peppers were full of sour water and were stirred by the hot pot, and immediately gushed out, and the steam was gushing like a mushroom cloud.

Bao Er was smoked by the sour smell of a spirit, a spirit,

"Eh, Boss Lin, you're a little sour and sour - I'm a little dizzy when I drink too much!"

Lin Chou was happy with this product's ability to sell cuteness,

"I'm dizzy when I'm far away."

After the fire boils, squeeze out the sour water in the sour chili peppers with a colander and then remove the chili peppers and discard them.

The boiled salted vegetable soup is divided into two pots, and one pot is served with thin thickeners.

After the boiled pig fat intestine is drained of water, slice it with an oblique knife, stir-fry with green onion and ginger without adding oil, fry the water and fry the fat and pour it into the high Qingquan Mountain, turn the pot into the fire, and burn the fat intestine with wine.

After the wine is extinguished, pour the unthickened salted vegetable soup into the fat intestine pot and cook it together.

"It's almost, it's time to get the right thing."

Lin Chou took out a bag of flour from the cabinet and dissolved a spoonful of lard and noodles with water.

"Huh? Boss Lin, this is tapioca flour, this color looks like it. ”

"Yes, a third of the taro powder is added to it."

Tapioca flour is a little less tough than flour, and it needs to be violently beaten to hold the ball, and then cut into glass marble-sized pieces, and the thumb and index finger are gently pinched flat, leaving a small round pit on each side.

In a pot of boiling water, the processed tapioca dough is cooked in a pot.

When cooked, the tapioca dumplings are translucent, crystal clear and sticky, and the shape resembles abacus beads.

The shape of this cassava dumpling is a Hakka dish taken by Lin Chou's father from before the catastrophe - abacus.

Put the boiled tapioca dumplings into a bowl, remove a few slices of fat intestines and put them into a bowl, pour a salted vegetable sour soup with the sauce hooked with the sauce, and finally sprinkle with chopped green onions and chili flakes.

Bao Er probed his brain and said,

"Boss Lin, your father was too good to you when you were a child, didn't he spend so much effort cooking for you?"

Lin Chou scratched his head,

"When I was a child, I was weak, the amount of food was small and the family was poor, salted vegetables, tapioca flour, pig intestine were very cheap, meat and vegetables with nutrition and health, but when I was a child, I didn't eat chili peppers, I only used kimchi soup, and the taste was a lot worse."

"What do you do with so much, taste, have tolerance? Akagi? What are you doing, eating! By the way, let's see if the rammed goods at the bottom of the mountain are starving! ”

Well, Wu Ke now belongs to the one who can't live without Lin Chou, and he hasn't touched the pot since the last time he and his two bodyguards sacrificed their lives to try to specialize in stir-frying with "science".

"Woohoo."

There were suddenly four more heads at the door: Chiqi, Su Yourong, Wu Ke, and four dogs.

The heads of the four dogs were pressed against the door frame, and the huge noses that poked in took up more than half of the dining room.

The four dogs shrugged the tip of their noses and sniffed, the weird sour smell made it sneeze several times in succession, tears and snot all came out, and instantly ran away without looking back with its tail between its legs, leaving a miserable howl all the way,

"Whew... Woohoo, woohoo! ”

The rolling adults behind the mountain stream heard the movement in front of him and reluctantly raised his eyelids to glance at them, and turned over stupidly.

"Whew."

Continue to get some sleep.

Lin Chou looked at the servants speechlessly,

"What are you doing here?"

Wu Ke wiped his face, and there was an extra handful of notes in his hand,

"Ahem, fight the landlord, fight the landlord for a while - if you don't win money, you just play casually."

Lin Chou was surprised,

"Sister Big Breasts, you and Wu Ke fight the landlord??"

Naked and weak,

"I've brushed the plates several times, it's boring..."

He added,

"It's me and the landlord."

Wu Ke nodded again and again,

"Uh-huh, Big Sister Chigi and Yourong - and the Undergraduate Landlord."

"Yes, I don't have time to be poor with you, so I'll eat first."

Wu Ke took an arrow step,

"What's this, upgraded premium pimple soup? Can I request a change to a big bowl, I haven't eaten properly in a few days..."

Lin Chou rolled his eyes and said,

"This dish is called sour soup and minced meat, thank you."

Wu Ke couldn't wait to throw a cassava dumpling into his mouth,

"Ahh So sour... It's spicy..."

"There's rice over there - how many times have you said it, it's a dish, not a meal!"

When the tapioca dumplings bite into the mouth, the first thing the taste buds perceive is the sourness of the sour chili pepper and the spicy spicy pepper, when the huge amount of sour and spicy in the mouth is majestic, only the fragrant white rice can save everyone's fate.

Wu Ke quickly took a big bite of rice, and couldn't help but suck up the soup.

"It tastes so strange, what are the grains in this..."

The special aroma of salted vegetables after fermentation finally comes out of the sour and spicy cage under the isolation of rice, and the minced meat provides sufficient fat and burnt aroma is its best power source.

The chewing "click" texture of snow mushrooms and mustard stems was originally evenly attached to the surface of the cassava dumplings, but when the cassava dumplings fell apart under the teeth and turned into soft pieces, the cabbage grains could no longer be covered.

Fragrant, crisp, and sweet, with a hint of sourness, it is like the taste of spring that has been artificially stored.

But this is not the last, and it is still cassava gnocchi that remains at the end.

After the salted vegetables and sour and spicy dishes, the sweetness of the dumplings made of tapioca flour and taro flour is sweet again, and the mouth is full of richness.

At this time, I will make up for a large piece of trembling fat intestines, and the inside will be full of face, and I can't stop it!

Bao Er's eyes lit up when he ate,

"My God, Boss Lin, you haven't put any seasoning in it, this is not very scientific, delicious, so fucking delicious - what, is there any more paste peppers, come on and on again!"

Su Yourong's small mouth is oily,

"Good times, very good times!"

Lin Chou took a few bites, and felt that it was amazing that his father could get the inspiration for this dish from the meat sauce mash - and how picky his mother was when she was a child to need such a powerful thing to get it?

It's useless to talk too much, so it's the right thing to do with a few more bites of food.

After all, the best answer to the taste of a dish is to know how good it will be.