In the face of such a self-free warlock uncle, Lin Chou had no salt to deal with.

“？？？”

"I really didn't put salt on it!"

Lin Chou put on a businesslike expression,

"yes, the salt in the store is gone, and I forgot to buy it."

"Where does anyone eat without salt," the warlock grumbled, "the generous warlock said he wanted to eat salt, the kind of salt flower!" ”

Huang Dashan held a jar of low-alcohol wine as usual,

"Sand sculpture, why not, mussels understand?"

"Joke!" Uncle Warlock put on a sharp [smile] emoji giant version, mocking the heavens and the earth, "Uncle Warlock lives by the sea, can you still know mussels?" ”

A row of gray mist subtitles are displayed on the face of the mountain master,

"The mussel (scientific name: Mytilus edulis), also known as sea rainbow, also known as mussels, is cooked and processed into a dried product, mussel, is a bivalve mollusk with a black-brown shell that lives on coastal rocks. It is distributed along the coasts of the Yellow Sea, Bohai Sea and East China Sea in China. The mussel shell is wedge-shaped, with a pointed tip and a broad, rounded back. Generally, the shell length is 6~8 cm, and the shell length is less than 2 times the height of the shell. The shell is thin. The top of the shell is near the very front of the shell. The two shells are equal, symmetrical on the left and right, the shell surface is purple-black, shiny, the growth lines are fine and obvious, and they grow in a ring from the top - this entry is reviewed by the "Popular Science China" Science Encyclopedia Entry Compilation and Application Work Project. ”

Uncle Warlock felt so stable that he didn't even bother to change a punctuation mark.

"Heh," Huang Dashan sneered, "Lao Tzu is talking about Panzhou mussels!" ”

Warlock: "??? ”

Why, the encyclopedia of two hundred years ago looks quite unreal?

Lin Chou sighed,

"I can't see it, Master Shan, do you still know Panzhou mussels?"

The mountain lord shrugged,

"There is a Tao brother fat elbow in the base city, you know no, with the specially fed black mountain wild boar elbow stewed like a (rake) meat as soft and rotten, the fatter the better, now I don't know if there is more, I was 17 or 8 years old when I dreamed of a big elbow every day, next door to him is a small stall selling mussels, with boiling water to wash all kinds of wild vegetables and lotus root powder or something, no oil and no salt, there are water mold beans and spicy water, but most people don't want it, just to eat the elbow to relieve greasy."

Uncle Warlock: "Is it delicious?" ”

Huang Dashan gave him a blank look,

"Eat it again after eating the big elbow, and it's like heaven."

Uncle Warlock glanced at the 4 catties and 8 taels of beef steak in front of him: delicate and plump, greasy and undripping, tender, trembling, exuding a 360-degree happy taste without dead ends.

"Give me the whole one!"

Lin Chou glanced at the time,

"Bao Er probably won't be back today, and I'm too lazy to go to the base city, so let's just get something special today, I'll go see what's in the kitchen."

After a while, Lin Chou walked out with a blackboard.

"No salt for the time being, but the owner is salty.

Special mussels with spicy water, wine-stuffed bitter bamboo shoots, boiled/sashimi black sunken sea 3 catties of blue light abalone with raw/cooked abalone liver sauce, one-sided rocked mutton with vinaigrette.

Colorful snake king wine. ”

As soon as the blackboard was swinged, Boss Lin's interest came.

Cooks are like this a lot of times, and they will have a strong interest in a certain dish or type of dish for no reason, especially unjustified - well, just like a foodie will suddenly go crazy to eat a certain food at a certain time, and then he may abandon it the next second.

After thinking about it, Lin Chou added another staple food to the blackboard: Yanlai mushroom sauce rice.

Huang Dashan glanced at it,

"Today's menu is a bit special."

Lin Chou didn't raise his head and didn't open his eyes to make fermented beans into water mold beans,

"It seems that I've been tossing outside lately, and there is no stock in the kitchen, so it's good to have these, I've asked Yourong and Sister Dayue Hun to go to the mountain stream behind them to pick wild vegetables."

The warlock sucked up the non-existent saliva,

"There is actually a blue abalone in the Black Sinking Sea?"

“？”

This is a very strange question, the black sea in the era of cataclysm, isn't it? You can still see penguins every once in a while!

The warlock chewed the steak and sighed,

"I like blue light abalone, it can be delicious when eaten raw, but it's a little toothy, and it's always bitter in the end."

Huang Dashan has a black question mark on his face,

"Teeth? Bitter?? ”

Dayue Hun die, didn't I say you, you really eat blue abalone? Chew it in the shell!

Blu-ray abalone is probably the largest in the sea near Mingguang, the most affordable price, and the most suitable meat quality for rookies who have begun to awaken and alienate the process of eating seafood, although they are more picky about the place of growth, but the growth cycle is still very fast, and many markets can see their figures.

Lin Chou thought calmly, and gestured,

"Well, Uncle Warlock, don't you know that abalone has internal organs and teeth?"

The warlock was directly stunned,

"What?!"

Lin Chou continued to compare,

"In the direction of the sharper shell, the mouth of the abalone is there, and there are two big white teeth growing in it."

“...”

You're in a strong man's way!

The essence of mussels lies in boiled green vegetables, there are many kinds of wild vegetables here in Linchou, water bracken, native ginseng, shepherd's cabbage, motherwort, banlan root, eleutherococcus senticosus, nettle, thorn sprouts, etc., and finally with the basic spicy water prepared by boiled pepper noodles, pepper noodles, white wine, wood ginger, green vegetable water and the advanced version of the water mold bean dipped in water - the appearance of the water mold bean is a bit like natto to some extent, it belongs to a kind of tempeh, a single water mold bean has a fermented sauce fragrance, the taste is relatively strong and special, It is generally recommended to mix it with spicy water for the first time, and if you can accept that taste, the simple taste of water mold beans can be very good.

"Well, that's what it means."

Huang Dashan was obviously impressed by the taste of the dipping water, and when he smelled it, he knew whether it was authentic or not.

He said

"The taste of your hot air box instant fermented water mold beans is still not as good as slowly fermented, which is a little interesting."

Lin Chou said,

"Well, surely, it's just time, and I don't think it means anything to some things."

Lin Chou has done this dish of wine-stuffed bitter bamboo shoots, he likes to be sweeter than normal, blanching to clear the bitter and astringent bitter bamboo shoots to soak in a lot of sweet sake lees and ferment for 3~4 hours before it is qualified.

The four dishes were all served, and Lin Chou sat down with the two of them with a large pot full of steaming rice with Yanlai mushroom sauce.

"Take advantage of the fact that there are no guests, hurry up and eat, I will be deprived of even the time to eat when I get busy for a while."

As a restaurant owner, it is quite basic to often fail to eat, and Lin Chou has long been accustomed to it.

——————

Let me draw another dividing line.

I also have to thank Erha, the king of the strong mouth, and his friend, this old brother rewarded again, 50,000 yuan.

It's scary...

Although the big guy didn't say anything, I still felt the oppression of the power of 'plus more'.

Mom, how fresh, as an author who has been updating every week for more than a year, I'm actually going to add more...