Leng Han sighed, inevitably feeling a little absent-minded.

The use of duck eggs and bamboo noodles and wonton skin naturally presents a kind of "meat" color luster that can only be found after adding animal fat, and for those who are not happy with meat, it will feel solid just by looking at it.

"Suck and slip~"

When the noodles roll into the mouth, when they come into contact with the teeth and lips, they jump happily like small fish, bouncing out and tasting fresh.

Tendony!

It has to be said that the ancient grain of teff is a little rough after being milled into flour, but it is more wild.

Not at all like its petite figure, which may require an eight-fold mirror to occupy a sufficient area in a normal person's field of vision, its taste is strong and atmospheric.

Leng Han likes the feeling of teff flour very much,

"This noodle is so good, it's very fragrant."

"Suck... Right? The teff is very oily, but in fact, there is no need to grind it so finely... Suck and slip... The first time you eat it, you may still think it tastes weird, but the more you eat it, you will fall in love with it, but in fact, it is more picky than wheat flour... Suck and slip..."

A large bowl of noodles, after only a few words, went into the stomach with the wonton inside.

Lin Chou poured the noodle soup into his mouth with satisfaction, and solemnly wiped the corners of his mouth,

"Thank you for your hospitality!"

Leng Han asked,

"Hey, whose hospitality are you thanking you for? Yourself? ”

Lin Chou smiled and didn't speak.

Well, sometimes you still need some rituals!

Leng Han didn't ask, and slowly ate the wonton noodles in his bowl one bite at a time.

She belongs to the kind of eating method that is consistent with all the intervals and times of eating from the time it is clamped to the time it is imported, and then chewing a few times and swallowing these steps, the speed is not fast and not slow at all, just like the honor guard of the three services kicking the right steps to walk over, which is daunting, and it will feel very tiring to watch for a long time.

Taking out a few dried stone frogs from the jar, Lin Chou glanced at Leng Han from time to time, and Leng Han looked at his nose and nose, and his attention seemed to be completely immersed in the small square world of that bowl.

A small pile of charcoal, with a few half-withered but still slightly green cypress branches, immediately rose from the red pile of charcoal ash.

The stone frogs are strung with extravagant crystal skewers and placed diagonally above the fire, leaving enough distance.

Because the dry stone frog itself is cooked, Lin Chou just wants a suitable temperature.

Leng Han ate this noodle seriously, and after eating the noodles, he carefully picked up a wonton and put it in front of his eyes to look at it carefully.

(The skin is so thin)

(I can see the filling inside)

(Green onion and leek)

(Through the skin, it looks like everything inside looks so tender.)

(There is also soup)

(The soup in the wonton won't break)

"Po~"

Between the teeth, I could clearly feel the crisp texture of "muscle" breaking after biting through the thin skin, and there was a soft sound in my ears.

Contrary to what I imagined, the soup inside the wonton, which almost enters the mouth in a splashing manner, does not feel like it has surging calories of protein, but is very nine-pointed, sweet with the wild freshness of wild onions and wild leeks.

"Boom."

Leng Han made a very loud swallowing sound very indecently, giving people the feeling that it was like a greedy child guarding the rice bowl and swallowing saliva.

Leng Han's face had a touch of red tide,

"The soup in the wonton... You don't even have soup or jelly..."

Lin Chou immediately tore away a bright smiling face, the movements of his hands did not stop, and he said while turning the stone frog over,

"If you can't think of it, then guess where the soup came from?"

Leng Han pouted, a little angry,

"I don't know!"

Lin Chou was not embarrassed and said,

"It's pu cai, the water content of pu cabbage is very high, it looks like it should be more than 90 percent, if you use time to calculate, even if you fry it on a hot fire, the longest time can not exceed 11 seconds, otherwise you will get a pot of pu choy soup."

"So many?" Leng Han pointed at Wonton and said, "It's this white thing, but it doesn't seem to have become smaller and deformed at all." ”

Lin Chou said,

"It's related to the fiber structure of the cabbage, besides, if it's all flattened and shrunk, how can you use the soup to raise the wonton, haven't you noticed that the wonton has risen a lot after cooking it has been compared to before it was put into the pot."

Leng Han nodded,

"It's so plump, like a round goldfish head."

Lin Chou said,

"Well, it's quite similar, and it does have water in the head of a goldfish."

Leng Han's expression was as strange and stiff as if he had just been struck by lightning,

“？？？”

For a moment, I suddenly felt so wronged and wronged, after a cold chat and a cold smile, finally a monster of the same level appeared??

The cold tyrannosaurus compulsively calmed itself down, and its facial muscles slowly relaxed.

According to Wei Qingyu, the No. 1 kobold military division, don't let some straight men of steel feel embarrassed at this time - otherwise he will take out a lot of more embarrassing things in one go, intending to make you feel less embarrassed with rich experience in embarrassing conversations.

People are hard to dismantle!

Fortunately, Lin Chou is a qualified cook.

And for a chef, tasting the food he makes is more useful than any compliment, or at least much more useful than continuing to talk awkwardly.

"Hmm~"

The soft and glutinous whitebait meat is like a super concentrated soup, which turns invisible when you sip it in your mouth, and the sweetness of the fish jumps out in an instant, even making people forget the wonton soup just now.

"Rustle~"

The part that can be selected between one meter and two and a half meters in height is only about one-third of the length of the whole plant from the root, and the length of the finger is a small section, which is white and raw, so tender that it will pour out clear water droplets when pinched with your fingers.

It's fluffy, but the fibers feel extra brittle.

So, after boiling it in wonton, it will make a rustling sound when chewing.

The taste is rich and juicy, forming another layer with the fish just now.

Next, the protagonist is wrapped in the center with all the fillings - the shrimp.

Nothing else, the shrimp itself is the best interpretation of freshness, all the components of the filling automatically retreat, and when your teeth touch the shrimp, it will tell you that all this is for it.

The fresh saltwater prawns are particularly firm and tender in the mouth, with a subtle "click" texture.

"Well, this shrimp is delicious!"

Lin Chou also replied very seriously,

"It's fresh, the shrimp meat is still jumping when I peel it..."

talk somebody's ear off

"Saltwater is different, shrimp meat is much more than freshwater shrimp, and the higher salinity also means that the shrimp taste is heavier.