Lin Chou put away the money and meat, and by the way, he took the giant sword of the door panel of the cold tyrannosaurus and put it next to the wall.

This is also the product of the system, and it is a pure dream for the general building structure to carry this weight.

- Of course, even if the system produces a void in the face of some Great Will level sweep, it is still a void.

is like the ancestor of the four dogs, isn't it just a glance at a wall of the small restaurant; There are also four dogs, table legs, chair legs, and gazebo tops, and it's not that they should gnaw on it?

"Not busy?"

Leng Han nodded, and said coldly,

"The main direction of Mingguang has turned inward, and it should be idle for a long time."

Lin Chou smiled,

"It's rare."

After a moment's hesitation,

"Since you have nothing to do, you come often, there are a lot of new things in the cold storage, and there may be new dishes in the next few months... It's been a long time since you've broken the ranks. ”

Listen up! That's what I said!

The onlookers, who were honest and didn't dare to breathe, frowned at each other, and the expressions on their faces were rich.

Leng Han hummed softly,

"What's in the basin?"

Lin Chou flipped it casually and smiled,

"Guess?"

Leng Han subconsciously remembered that Lin Chou had asked her to do something on the city wall a few days ago, and there was already a slight psychological shadow.

"Don't guess, it's definitely not a good thing..."

Yet she still guessed,

"Looks like cow bone marrow!"

Lin Chou cocked his thumb and nodded sharply,

"Well, almost, it's the intestines of a sunfish."

Leng Hanqiao's face was slightly dark.

What Lin Chou brought out was the tail of the fish intestines, which was slightly smaller, only the thickness of two thumbs, and the surface was very standard Donnie Yen... Ah no, hazelnut kernel color - warm tones, warm and ambiguous, slightly yellowish.

These fish intestines have been scrubbed with flour, the oil and blood tendons on the surface have been removed, they are very clean, and they smell almost fishy.

Leng Han lowered his head and sniffed, and said suspiciously,

"Is it really intestines? Or fish intestines? Why can't you smell weird..."

Lin Chou said,

"That's why these intestines are precious, only salty and umami and not fishy, which is rare in deep-sea fish."

Leng Han sighed, anyway, she didn't understand, and pouted with disdain,

"Laughing like this, hey, it's not delicious, by the way, last time you gave Sister Qingyu a whole air-dried sheep, why didn't you have mine?"

“...”

Lin Chou can't answer this question - I obviously did it for you, and then I gave her one by the way, hey!

Leng Han saw Lin Chou's delicate expression,

"What's wrong?"

Of course not... Well... Not much...

Apprentice Yourong walked out with wide eyes, a look of surprise and envy, looking at Leng Han's expression and wanting to speak, it was very similar to the feeling that last year, when Boss Lin was still a handyman in the living corpse range, he had to be ashamed of himself for a long time even if he had the idea of accosting him.

She crumpled her face into a wrinkled appearance, and remembered to greet her master when she yawned.

"Ha~ Wet Tiger, what do you want to do, I'll help!"

"Then go dig up some ginger for me—ask for old ginger."

"Good..."

Fish intestines have been extremely high-end ingredients since ancient times, and its texture is crisp and chewy, but because the small intestine wall of fish is too thin to reflect its own characteristics, it is often ignored - for example, in ancient times, coastal people liked to use fish internal organs to fertilizer, water flowers and farm, and the fertility was quite outstanding.

Yes, but all dishes based on fish intestines must be big fish to be fat.

In ancient times, when the ability to fish in the ocean was scarce, if you caught such a huge fish weighing tons, it is estimated that the sacrifice used to sacrifice the dragon king before the boat boss went out to sea must have been quite rich.

- It is said that in ancient times, it would be good if there was a species of programmed ape, and a few of them would be thrown out at any time by sacrificing to the sky and the sea, and the drought and flood would definitely ensure the peace of the world.

Due to the rarity of children, a few large fish such as sunfish can produce extremely expensive fish maw, and their fish intestines are also called "swordfish intestines" or "dragon fish intestines", which are particularly different.

For example, a few years before the cataclysm, the cheapest fish maw that could be bought was about 6 yuan per gram, and each of these fish maw was no more than the size of a baby's finger.

Fish maw can be dried to make fish maw, while fish intestines do not have this option.

Without proper preservation, it will rot within a few days, so it has no reputation.

Only smell its name, but not its taste, travel thousands of miles just for this precious Arowana intestines The story is extraordinary.

As for the value, there is no such thing as a price for things that cannot be circulated.

Lin Chou was lucky to be able to get this legendary ingredient, and luck made Lin Da Boss swell more and more, so inflated that he dared to abandon the fish meat and choose one of the few fish intestines to compete with the lying trough system.

This self-confidence is also full.

Su Yourong seriously washed the old ginger and handed it over to Lin Chou, ignoring the big-breasted sister's traitor-like eyes, timidly gathered around Leng Han and asked questions - is this little girl's vision of choosing idols a little tilted?

Lin Chou slapped the old ginger loose, boiled it over low heat, changed the heat to high after boiling the color, and kept stirring with a spoon until the soup became thicker.

The thicker the ginger juice, the less water loss in the fish intestines, can ensure that the original flavor is not lost, and the freshness is doubled.

The strangely shaped fish intestines quickly became straight in the old ginger water, and when you look closely, they look like a sword fetus lying in the metal solution, standing still.

The fish intestines taken out of the old ginger water should be immediately immersed in ice water to ensure the crisp and tough taste of the fish intestines.

- In fact, when Lin Chou took out the fish intestines, Huang Dashan's eyes were already shining like a searchlight, didn't this cargo come here just to wait for this sunfish!

It's just that I didn't expect to come out of the sewer part that is regarded as scraps.

"Hey..."

Prince Huang scratched his shiny head, the more strange the things Lin Chou took out, the higher his expectations became, and with the lessons of the past, he had already seen through it.

Besides, his dishes are basic in all his intestines, and there are fewer strange things used?

The fish intestines are good, the fish intestines are wonderful!

If you kid bring out the fish happily, Lao Tzu might be even more excited!

Over there, Lin Chou took out a bunch of Bai Sensen's fish bones from behind - the sunfish is long enough and weighs big enough, just one fish bone and two thorns weigh more than 20 catties, this large pile is put into the oil pan together, fried slowly over low heat, and fried until the bones are soaked in the color of oil.

The fried fish bones are put into the pan again and stewed with the old hen bones and ham bones without a trace of meat.

What Lin Chou wants to do is a little-known coastal dish - Miaolong soup.

What's special about this soup is that it's an unusual soup with a spicy and sour base, rather than the usual clear soup.

Miaolong soup is made in a variety of ways and tends to be home-made, with pork intestine and tofu bubbles as the base flavor of heavy flavor, with glutinous rice wine and mash sweet flavor, with pickled pepper and chicken feet to make Sichuan flavor, and even with sea trash fish and lobster shell soup made of compound flavor... Without him, this dish is mostly spread along the coast, and in the end, even the original ingredients are covered by a variety of more common ingredients, and it is really difficult to trace the true taste.

After understanding the bottom line, everything is actually not difficult.

In particular, in a certain school of practice that has been passed down from this wonderful dragon soup, there is a magical combination of ingredients that even he is amazed by - noodles and lungs.

The combination of fish and sheep has existed since ancient times, and it has not reached the level of rare and rare, and there is no mystery or secret recipe or the like, as long as you like it and your teeth are sharp enough, the stool legs can also be eaten with soy sauce, free will!

But after thinking about it hard, he almost turned his not-so-bright brain into a pulp, as if he really didn't find that he had used this kind of combination in his memory except for this dish.

Rice intestines face lungs, Uyghur... Ahem, ahem!

Facial lung is a very distinctive ethnic food, to be precise, it is a Uyghur cuisine, which is said to have originated in Ili at the earliest.

Of course, there are similar or identical practices in other regions.

Lin Chou uses the lungs of the fourth-order rock sheep - the true meaning of this product's daily survival is to climb, run, and jump, which is completely anoxic life in the mountains, and the lung function is quite strong.

The freshly slaughtered rock sheep was still kicking its legs, and Lin Chou had already pulled out the lungs intact.

I took a few breaths of a mouthpipe on the trachea and went in, and I was satisfied.

"Perfect, no leaks!"

Huang Dashan was a little stunned,

"Uh... What is this for..."

Qin Wuyong has eaten too much and seen more, and replied,

"Ha, I don't know, I must be filling the noodles and lungs, and the rice intestines and noodles and lungs are sold in the alleys of the lower city, with boiled potatoes and gluten, plus chili oil and sesame oil - if you pour a spoonful of old vinegar, hiss... It tastes amazing! ”

Take the white flour, add water and form a dough, cover it with several layers of fine gauze and put it in a basin of warm water and keep scrubbing it, and the dough in the gauze will only be left with a lump of sticky gluten, but Lin Chou wants to use the water to wash the face - to be precise, it is the batter that has been removed.

Carefully rub every inch of the sheep's lungs, massage them, squeeze out every trace of air and residual liquid, repeat for half an hour, then soak the sheep's lungs in water, and repeat this step.

Until the end, drain the water to ensure that the inside and outside of the sheep lungs have been washed clean, and then connect the trachea to a slightly larger funnel, tie it up, and pour the batter into the large funnel in one go.

The reason why a large funnel is used is to avoid the secondary filling of the batter as much as possible to soak the air into the sheep lungs, people will get angry when they are angry, and the face and lungs will be more serious.

When filling the slurry, it is necessary to keep rubbing the sheep lungs to make sure that the infiltrated batter is evenly covered with every inch of the sheep lungs.

Well, this size can also be reached.

It's just that this has nothing to do with his technique, mainly the credit of this rock sheep - he has never smoked or breathed haze in his life, his body is very good, he eats Ma Ma Xiang and climbs the mountain every day to exercise, so even the face and lungs that are poured out are good.

After the filling of the face and lungs is sealed, they are boiled in water, and this process will gradually shrink the face and lungs, and finally stay three times the original size.

The surface of the boiled dough and lungs is white and delicate, without a trace of spots and wrinkles, and it can be praised with words such as "crystal like jade" and "exquisitely clear".

The dough and lungs were cut into delicate and neat diamond-shaped slices along the corners, and put into the pot together with the pickled chili peppers that some people in Lin Chou's jar did not dare to smell.

In other words, there are no other benefits of this jar of pickled chili peppers, and the more prominent thing is that its acidity has obviously reached the level of breaking through common sense, which is even more sensational than the old vinegar sent by Uncle Vinegar.

The chili pepper is left with a thin layer of almost translucent red film, which is full of red and bright sour water, and as it gradually bursts as it heats up, the sourness is indescribable.

"Shhhhh

Everyone except Lin Chou was sniffing, and Lin Chou himself was in a happy state - this completely failed pickled chili pepper is finally a hero!

In addition to the sourness, the crispy and numb spicy sensation was unceremoniously entrained, and after a while, the whole kitchen was filled with this smell, stimulating everyone's fragile nasal cavity, and the sound of "ahh

The sharp acid also needs a long-lasting fragrance to neutralize, and the fish sauce sour is just right to add at this time.

The longevity of the anchovy is not just a matter of words, and the umami of anchovy is not a fiction and a lot of money, but can withstand thousands of years of tasting and evaluation.

At this time, slice the boiled sunfish intestines with an oblique knife and put them in the pot.

Along with it, there is also XO sauce made from the previous use of mountain musk deer.

- Don't panic when you have stock, this is the survival philosophy of every chef.

When the book is used, it doesn't exist in the kitchen!

When stirred gently, the sour water with the small amount of pickled pepper gradually thickens into a bubbling red soup, at which point fish bones, chicken bones, and ham stick bones are added to make a clear soup.

"Huh?" Huang Dashan was stunned, "It's changed, the taste has changed..."

Qin Wuyong took a deep breath of the aroma,

"It's not that it's changed, it's just that the sourness has faded, but... Hey... It does have a point... The feeling of being different, that golden sauce, is it Boss Lin's secret seasoning? ”

Huang Dashan smiled,

"Yes, yes, yes, the secret system of the secret system, the ancestral secret recipe knows no, ask too much about the forest to beat people..."

Where did Qin Wuyong know how the XO sauce came from, he nodded approvingly,

"It's really amazing and mysterious, this little bit of taste has changed so much..."

Speaking of which, it is not much easier to cook a pot of good dishes than the legendary alchemy, basically everyone puts the same things in the pot, and when it comes out in the end, it can only depend on the right time and place - some people refine it is an elixir, some people refine it, and if it sounds good, it is called medicine residue, and if it is not good, it can only be called furnace ash.

Lin Chou glanced at the time,

"Almost."

Take another pot, fry shallots, ginger and garlic slices, dried chili rings, mountain pepper with some branches and leaves in cold oil in a hot pan until slightly charred, and only take clear oil and cook it into the soup.

"Whoa..."

The oil star is a little bit, and the momentum is very huge.