The blind old man said happily,

"Yes, it's good to be young! Hmm~ I can smell the fragrance, this chicken is really good. ”

It's obvious.

After the string of more than a dozen little pheasants in Lin Chou's hand went into the boiling soup pot once, the chicken skin that was originally a little wrinkled immediately became firm and crystalline, and the bright orange-yellow color was very dazzling.

There is oil that can't wait to emerge from the chicken skin, and the whole chicken seems to be coated with a thin film of oil.

Just looking like it makes people completely unable to control themselves, and saliva is secreted wildly.

Pheasants are good, but they are relatively difficult to handle, and if the cooking technique is slightly poor, the chicken will turn into bundles of tiny firewood.

However, the pheasant is a good deal, and it is completely versatile for both novice and veteran soup stews - although it is a bit of a luxury in the past.

The neck and stomach of each pheasant are cut into the neck, and the internal organs and throats are taken from the top, and the intestines are taken from the bottom to the water, and the soup in the pot is scooped with the mouth on the neck with the hand.

The soup pours from the neck into the belly of the chicken, and when it is completely submerged in the soup, it is slowly lifted, and the soup flows out through the opening of the chicken's belly, forming a small cycle.

In this way, the impurities and blood inside and outside the chicken body can be leached out, and the internal and external ripeness can advance and retreat together.

In a pot of soup, Lin Chou only put old ginger and shallots and added a little wine, in order to get rid of the fishy smell.

The little pheasant itself is already fresh and sweet enough, and what Lin Chou has to do is just to try to preserve this rare game in the process of cooking, which is enough to make a good dish.

This is also one of the most important reasons why Lin Chou chose this approach.

Each baby pheasant weighs no more than one and a half pounds, and the chicken is tender and easy to mature, soak it in soup three times and soak it in ice water once to cool it to ensure that the chicken skin is crispy, and so on.

"Well, almost."

The board is lined up, cut off the chicken buttocks, do not need to cut the soaked chicks in half and then chop them horizontally into inch segments, and the chicken skin is stacked neatly in the large plate upwards.

The sharp knife work healing system is pleasing to the eye.

The deliciousness of the chicken poured into everyone's nostrils along with the heat on the plate.

"Beautiful~"

"Don't bother me in the silent sadness for all the pheasants I missed before."

"Have you caught a pheasant?"

"No, it doesn't seem like that, it's all adults."

"Then you say that some Ji Bawang?!"

“......”

Huang Dashan eagerly stretched out his hand to take the opportunity to touch a few pieces of chicken to taste, and everyone's chopsticks crackled on the bald head of the goods, glaring angrily.

"Uh... I just... It is... Niang Xipi is so daring, dare to beat your grandfather Dashan?? ”

The birds did not bird him.

There is a saying, how to say, the law does not blame the public, right, your mountain master is full of guts and can still hammer us all over.

Lin Chou put a large bundle of peeled green onions on the board, aggressively carried the knife like flying, and cut a huge amount of shredded green onions as thin as hair.

"Hiss~"

Lin Chou sniffed.

Well, he was so moved by his knife work that his eyes were red.

Everyone: "(~ ̄▽ ̄)~ hiahiahia~"

Lin Chou wiped the tears that almost burst out of his eyes,

"It's... It's so eye-catching..."

He spreads shredded green onions on top of the chicken, and the green onions are white on the bottom and the green leaves are on top, which is particularly beautiful.

"Eh, it's the other way around, it should be green at the bottom and white at the top, this is a serious rockery, Linzi, your aesthetic is too hasty."

Lin Chou glanced at Huang Dashan,

"Would you like to cuckold you?"

Huang Dashan looked innocent + puzzled,

", don't I just make a suggestion, do you want to..."

Lin Chou said,

"I don't want to, why do you want to make people happy?"

Huang Dashan was so speechless - what kind of distorted truth is this!

The physical education teacher who teaches you the core values of socialism won't be a cameo from the guy who sells Malatang at the school gate, right?

Lin Chou picked up a bowl of black soup and was about to pour it on the plate, but Huang Dashan hurriedly stopped it,

"Ball sacks! What are you going to do? ”

Lin Chou is inexplicable,

"What else can you do when you cook?"

Huang Dashan pleaded,

"please, don't spoil the style of the painting, what is this black, is it soy sauce, doesn't this pour it robs all the taste of chicken!"

Lin Chou said strangely,

"Master Shan, you're not right today, why are you suddenly so girly... Is there too little male hormone secretion, hey..."

Huang Dashan choked and rolled his eyes.

Lin Chou put the bowl under his nose,

"Smell first!"

Huang Dashan:

"Eh, this smell... What is this..."

Lin Chou said,

"Soy sauce, in fact, strictly speaking, it is a kind of soy sauce, the brewing process is similar, but the umami is relatively heavy, the taste is fresh, and it is suitable for steaming dishes.

Lin Chou did not hesitate to praise,

"Sister-in-law Hu is really powerful, how to figure out how to do it, the taste is also very good, if it is placed before the catastrophe, it will definitely be on fire."

"Oh..."Huang Dashan scratched his head, "As far as you cooks have a lot of fancy intestines, it's okay to bully anyone who doesn't know how to count, and you even have to throw others in the face with a soy sauce twist and turn." ”

Lin Chou smiled, poured the soy sauce evenly on the "green onion mountain", and then boiled the oil in another pot.

The blind old man then said,

"Mingguang is close to the sea, and there are many fish, in fact, Lin boy, you can try to make fish sauce, it will definitely be popular."

Fish sauce is made from cheap seafood, and many worthless small fish, shrimp, and fish scraps can be used to make this seasoning that occupied a lot of influence in Asia before the cataclysm.

Lin Chou shook his head,

"It's unlikely to be made on a large scale, and it would take more than half a year just to ferment those fish before the cataclysm, and how long would it take to ferment in the cataclysmic era when the process of food spoilage was greatly extended, multiplied by ten times or multiplied by fifty times?"

The blind old man nodded slightly,

"I see... I see... Interlaced like a mountain..."

The temperature of the oil in the pot had already risen, and Lin Chou slid the oil with a large spoon and poured it on the top of the green onion mountain.

"Wow~呲拉~"

The high sound makes every diner prick up their ears, and they don't want to miss this beautiful sound - this is the soul of oil!

The aroma of green onions is intensified and released under the hot oil temperature, which activates the fresh aroma of soy sauce.

The tender pheasant meat is fragrant between the two with a strength that does not conform to its weak image, and it is hard to emerge, and it is also very grandiose.

A bunch of people who eat and drink thumbs up,

"Amazing, amazing."

"Boss Lin's vegetables and fruits really have a soul."

"Didn't wait in vain, hehe, haha."

Lin Chou said with a smile,

"Scallion oil chicken, home-cooked side dishes, let's try it together."