Wu Ke brought the pot over,

"Hehe, Brother Sorrow, do you want to pour oil?"

Lin Chou rolled his eyes,

"What oil to pour?!"

Wu Ke's face was full of innocence,

"Isn't it fried rice, uh... If you don't pour oil, will you just beat the egg into it? Wouldn't that be a mess..."

Lin Chou sighed,

"I'm really in a hurry for you, no matter what kind of rice you fry, the first thing you need is a pot of overnight rice, if you really don't have it, the cold rice will do."

"It's common sense."

"Instead of pouring oil or scrambled eggs."

Wu Ke: "......"

He often saw this in various video materials left before the cataclysm, and heard that it is a very practical pretending skill for a "high-end chef", and he must memorize it well, but he didn't expect that he himself would be hit by this sentence and couldn't extricate himself from it.

Wu Ke was a little depressed, and Lin Chou's comfort level was +1.

“......”

The best rice is the thickest pot, and the rice and green rice that Mingguang can't live up to are worth Lin Chou's special trip to Uncle System.

He chose a huge round-bottomed black pottery stew pot, handmade with a history of hundreds of years, and placed it directly in the center of the fire after adding water, so that there was no need to worry about uneven heating.

I remember what a thief and chicken teaser advertisement said before the cataclysm: The inner tank of the ball kettle is heated by circulation, hello and I am good~

Akagi reminded,

"Boss, boss, it seems that the water is too low, and it will be mushy!"

Lin Chou was happy to hear this~

See?

See!

This is all the excellent results of my Lin Moumou's words and deeds, even the big-breasted sister knows that the water for stewing rice is less, is this a profound question that ordinary people can know?

"Well, when it's almost cooked, take it out and steam it."

Akatsumi sighed, indicating that he understood.

The chubby black clay pot was steaming hot, Wu Ke sniffed and said,

"Uh... It still seems a little fishy..."

The green rice gradually absorbs the water in the black clay pot, and the white core is sandwiched in the center of the rice grain.

Lin Chou took out the rice and put a pot on the fire, the pot was filled with green onion and ginger water, and extra wine was added.

"I heard that the ancestors used corn to cook this meal, and it was a by-product of making Bazhen deer blood cake, and the yield of wine was very low at that time, and this steaming process alone can be described as a poor luxury."

The rice is steamed with scallion and ginger water with sake, and it seems to taste pretty good.

Wu Ke muttered,

"Cover the pot, what a waste..."

Lin Chou shook his head,

"You can't cover it, it's going to have a very strange taste after steaming for a long time after you cover it—do you know the flavor of Hala?"

Wu Ke: "......"

What the hell is that? What does that taste like!

Without a lid, the rice will cook very slowly, slowly, so slowly that it is unbearable.

Wu Ke hurriedly roared,

"Then when will this be cooked, will we all starve to death before eating..."

Lin Chou looked at him,

"Don't you want to eat blood products, what's the matter with you?"

Wu Ke was embarrassed and trembled.

"That's a lot of good things, and a lot of seafood are put in, why don't people worry about it..."

This product is purely coveted by Lin Chou's seasoning in the rice - there are not many opportunities for researcher Wu to eat things like sea cucumber, abalone, conpoy, fish maw, etc.

The scientific research institute will definitely not supply these things in normal times, and when he comes out of the scientific research institute...

Ahem, even a hundred times poorer than when he was messing around in the scientific research institute, he spent most of the month with his pocket cleaner than his face, and the rats in the hut at the foot of his mountain had to cry and crawl out and carry the wine bottle to find the cat:

Love suicidal, and then ask for offerings.

In Wu Ke's opinion, this rice and fried rice are all trivial matters, and those things that Lin Chou uses to season are the things that make him covet.

Lin Chou rummaged through a pile of raw materials,

"It's strange, my rice wine, I obviously brought it."

Behind a few people,

"Click..."

Uncle Rolling shrank back, swallowed what was in his mouth, and looked at the sky.

The rice wine that Lin Chou brought was actually sweet wine, and it had been discovered by Rolling a long time ago, and when Lin Moumou was tinkering with the dustpan, Uncle Rolling took it as a sugar cube and held it.

Boss Lin was stunned for a few moments, and had no choice but to find a bottle of high-altitude Qingquan Mountain and pour it on the rice, and poke it with a spark.

"Boom~"

It's spectacular, it's beautiful.

The moment the wine burned, the flames of the fire were pressed to the bottom, and the charcoal ash of the sparks came like an explosion.

“......”

“......”

“......”

Except for the pigtails that had fallen asleep and were protected by the big-breasted sister, the few people by the fire were all disgraced, only the teeth were still white, and the face was full of horror and surprise with their mouths open.

Su Yourong washed his face and washed it in the hot spring,

"It's really hard to eat a wet tiger with a little food..."

Lin Chou didn't smile at his meat,

"Did you know it's harder to learn to cook?"

Su Yourong suddenly didn't dare to speak, and the shadow of cutting shredded potatoes in the past few days is still vivid.

After steaming, the color of the deer blood green rice is a little purple, the surface is quite dry, and there is no longer that sharp smell of blood.

Lin Chou put the rice aside and blew it in a windy place,

"Wait, it's cool at night, and you can fry it soon."

Bazhen fried rice is just a name here in Lin Chou, and Bazhen fried rice without lion's mane mushrooms is incomplete fried rice, not so exquisite.

And Bazhen fried rice is not fried with egg liquid as Wu Ke expected-

Lin Chou threw a super huge ham into the fire,

"Fortunately, when I was idle and bored before, I made a few hams from the calves of waste wood deer, otherwise I would really have to use pork legs."

A few people except Lin Chou were trembling, just this one... Ah no... The length of the small half of the calf was already more than five meters, and the thick white broken bones almost needed Su Yourong to hug them with both hands to surround them.

The fat is very rich and fragrant, but after all, the body size is beyond the norm, so the meat is much rougher than other small animals.

When the ham is cut, the translucent tendons inside the meat appear particularly thick.

Lin Chou tried his best to choose the parts of the meat tendons with small muscles and fat layers evenly distributed, cut them whole, change the knife to slice, shred, and then cut into diced meat.

As for the rest, it's all rolling, let the old man hold it and nibble on it.

The refreshing and tender small rape is specially taken from the stem of the small rape and connected to a small part of the vegetable leaves, which is also diced.

Then there are carrots, lettuce, shallots, water celery, dried shallots...

In fact, most of the fried rice is accompanied by wild vegetables, and it is said that the most authentic way to eat it is to mix it with various wild vegetables that have been flavored after it is fried, but this statement cannot be reasonably verified, and too much time has passed.

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