When Lin Chou returned to the fire, the new firewood had already burned into charcoal, and this temperature was just right for refining lard, and the lard refined from the fire would be bitter if the fire was too big.

Add one-third of the pork fat to the underwater pot, and put a few small shallots when the water is dry and only the lard is left, which can cool down the lard and increase the rich fragrance of the green onions.

Wild shallots are more spicy than the green onions that Lin Chou usually uses, and they are not suitable for raw eating, but the dishes stir-fried with them taste better.

During the time of refining lard, Lin Chou had already processed two pheasants and a boar neatly.

The pig's large keel was removed separately, and the whole loin was attached to it, and the chicken was simply cut into eight pieces.

The refined lard is then served in a stone basin, leaving a small amount in the pot for frying tree tomatoes.

Stir-fry galangal and shallots until fragrant, stir-fry the chicken pieces until fragrant and white, then add water to the pot and simmer in half.

When the water in the pot pushes the chicken pieces to start moving, chop the pig keel into several pieces and throw it into the pot.

The bones of pheasants and boars are very outstanding, the first time the water is boiled, it has already brought a little white, and the foam is repeatedly beaten six times, and the orange chicken fat begins to float on a large scale, and at this time it can no longer be foamed, so I have to give up.

Lin Chou broke the taro vegetables into sections and put them in the pot together.

The taste of stewed pheasant with boar bones was unexpectedly rich, and when the aroma came to the face, the three little ones of the researchers immediately swallowed their saliva.

"Can you eat it... I feel like I'm ready to eat..."

"The mountains are good and the water is good, and you can stew it so fragrant casually."

"Hey, that's one of the reasons why I stayed at the Tiankeng Research Base and didn't leave, even if I found a corner to bake a potato and look at the scenery."

Lin Chou suddenly felt that the three little ones had a very good appetite, and they were much more real than those guys who said that they were the chef's credit for making some dishes.

He threw the pile of rock salt into another small pot of stones, boiled it with water, and grabbed a handful of pods from the bushes behind him, and ground them between the two stones to slag.

This wild leguminous plant is everywhere in the wilderness, as long as there is a bush, you can see them, there are all kinds of names, there is no toxicity or taste, and naturally there is no origin that evolutionaries need, but the protein content is quite high.

The water content of the green beans is quite sufficient, and three or five handfuls of bean pods are grinded into a bowl of green "soy milk".

Xiaoba blinked his eyes and said seriously,

"Hard work nia~... That Boss Lin grinds tofu! ”

Lin Chou rolled his eyelids,

"Get out!"

After the not very clean rock salt dissolved in the water, a lot of fine impurities precipitated, and the whole pot of water also turned blue and black.

The wisdom of our ancestors tells us that the easiest and easiest rough processing method at this time is to use soy milk to marinate, what magnesium chloride, magnesium sulfate and other things will make protein curds.

Salt brine is not only the "brine" of tofu, but also soy milk is also the "brine" of salt brine.

Lin Chou doesn't know what the specific composition of these rock salts is, but I think the gap should not be big, try your luck~

A little soy milk is cooked into the salt brine, and a large amount of dirty flocculent foam immediately forms in the pot, and at the same time, the smell of beany and salt brine intensifies with each other, creating an indescribable unpleasant taste.

Lin Chou clapped his hands reassuringly,

"Tsk, it's good luck, it works."

Changing the composition of rock salt, Lin Chou is afraid that he will be embarrassed...

After about three times of marinating and skimming off the foam, the water in the pot is almost dry.

A little bit of fine salt crystals slowly appeared, and the color was surprisingly good, very similar to the green salt that Lin Chou used before.

dipped a little bit of his finger in his mouth and put it in his mouth,

"Well, it's a little bitter, but even if ordinary people eat it, it won't be a problem."

The researchers stared at each other in a daze, and it took a long time before they suddenly realized,

"It's a salt frying method, isn't it?"

"Mm-hmm, I saw it in a book."

"Interesting..."

Interesting you uncle! Just now, when Lao Tzu was worried about this pile of black earth salt, why didn't you say it was interesting?

Sprinkle a little fried salt into the stew pot, as if injected into the soul, the whole pot of soup has a spirit, and it becomes different.

"Hey, Boss Lin, there's still one pig left... You've only used a backbone... Don't waste it! ”

Lin Chou sighed in disdain.

He set up a tripod three times and two times, separated the fire to ignite the firewood, and hung two pork fans high on it.

He rubbed the Huoxiang seedlings he had brought back in the palm of his hand for a while, and rubbed them vigorously on the pig.

Huoxiang seedlings are no more than a palm tall, and have a fresh and tender aroma, which is lighter than the dried mature Huoxiang used in many marinated meats, but it is newer and more tender.

As the saying goes, ginger is old and spicy, and green onion is tender and fragrant.

The same is true for Huoxiang, the fresh Huoxiang leaves with the budding lilac flowers are the most charming, especially with lamb.

After wiping the whole body, Lin Chou cut the flesh of the waist part again, stuffed a few white and chubby small packages into it, and pinned it with a long needle cut from wood, which felt mysterious.

Hachi felt that he was going to swallow it just by swallowing his saliva,

"Barbecue with stew, it's been a long time since I've eaten a big meal like this..."

Lin Chou threw the remaining four green peppers and a few tree tomatoes into the charcoal ash and buried them, and asked casually,

"Isn't the food in the research institute bad?"

What about liars! Quan Mingguang belongs to your scientific research institute with the most oil and water, and I don't know where the circulation points allocated to you every year are tossed and stocked.

Baal interface,

"What's good, it's all the same big pot of rice, no soul!"

Hachi sighed,

"Last time, I complained a few words about eating potatoes and almost eating Lao Tzu into potato essence, so let the canteen chef order hard dishes to satisfy his cravings, but fortunately, when I saw it at dinner, potatoes were stewed with frozen tofu! What's the point? ”

Potato... You can also stew frozen tofu...

Lin Chou sweated,

"Don't say it, at least these two things were alive, no, they were still quite hard before they were cooked..."

Baal cursed,

"If you have the money to buy frozen tofu, can you buy some black mountain wild boar, don't you know why tofu thieves and chickens are expensive!"

Lin Chou smiled, took out the roasted peppers and tree tomatoes in the charcoal ash, and patiently peeled them one by one.

Lin's friendly reminder: If you really can't bear the charcoal ash on it, wipe it off with a dry towel, and you must not rinse it with water, otherwise all the previous preparations will lose its meaning.

Besides, there's nothing wrong with eating some plant ash~

Put the two into a puree in a stone mortar, add salt, and then scoop some of the soup stewed in the pot into it to become a bowl of beautiful dipping water, the only pity is that Lin Chou did not find the perfect match for sawleaf coriander (also called spiny coriander, stinky vegetables), a fly in the ointment.

The servants turned over the pork roasted on the tripod when Lin Chou was busy, so as to ensure that Lin Chou would not make a mistake in his busy schedule and scorch the meat.

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