The monotonous, long, repeated scrubbing of light salt water in exchange for the mushrooms to meet their first collision with the bamboo shoots in the most perfect condition - well, probably the last time.

Slice the mushroom with an oblique knife, and the edge will show a smooth and regular jagged curl like a fine fresh abalone flake, which is the most perfect state, indicating that the flesh toughness of the mushroom has reached the standard, which is very close to the feeling of dry mushrooms being resoaked and rejuvenated.

As for the bamboo shoots, you need to boil the ginger in rice wine and blanch it to remove the excess astringency and bitterness in the bamboo shoots.

It's not that the faint bitterness and astringency of bamboo shoots with a fragrance are not good, in fact, to a certain extent, for many bamboo shoot lovers, this bitterness also represents another sense of "freshness", the freshness of the mountains and forests.

However, if the bitterness and astringency with a distinct "bamboo shoot" flavor are too heavy, it will be infinitely magnified in the dish and become a flaw that cannot be ignored.

Mushroom mushroom, mushroom named after Zhangjiakou before the catastrophe, and braised in the north and south is said to have been originally in a restaurant in the Saibei area to burn the mushroom and the leftover bamboo shoots back to the pot gradually spread, two dishes with the same thick oil red sauce back to the pot after the color of red and white after the taste mellow and delicious, after more than 300 years of evolution, the taste to highlight the freshness of the north and south of these two flavors, become more and more light.

The braised north and south basically retain the practice of "returning to the pot", the bamboo shoots are changed to magnolia slices, and the mushroom slices are respectively contained in two casseroles, and the broth is boiled and simmered thoroughly, so that they can release their own aroma to the fullest.

The mushroom slices and bamboo shoot slices gradually become soft and plump in the broth, especially the mushroom slices, as if they have slightly expanded under the action of heat, and the mellow broth does not retain the oil, which has long been removed by Lin Chou, but the mumil slices and magnolia slices cooked in the broth seem to bring another kind of "oil", not only itself, but even the broth has become oily and mellow.

Su Yourong couldn't help but bite his fingertips, and said like a little gluttonous cat,

"Master, it looks delicious now."

Yes, that's right, even if you don't have any extra condiments, just cooking mushroom slices and magnolia slices in broth is already very appealing to the smell.

Lin Chou smiled and put a piece of mushroom in Su Yourong's mouth,

"Hmm... It's delicious, it's like eating a sea cucumber stewed in broth. ”

Simmer thoroughly and drain –

Drain, don't try to squeeze the water in the two raw materials with water.

Then heat the pan to get oil, and then put the magnolia slices and mushroom slices into it and stir-fry over low heat, as the fat slowly soaks, the aroma is compelling.

Generally speaking, if you choose dried bamboo shoots and dried mushrooms, the correct way to open it at this time should be to pour the mushroom soup as a perfect finish.

However, Lin Chou chose fresh mushrooms, and there was no original soup produced by soaking mushrooms, so it was necessary to pour chicken fat mixed with broth.

The base oil used in the cooking and the chicken fat poured in later stage make the oil used in this dish actually very heavy, but just by looking at it, it has a feeling that it is just right, and the soup and fat in the pot become dense when the juice is collected, like the tap root of thick oil red sauce, evenly guarding the plump and moist flakes.

"So, open the whole ??"

Of course, first of all, I still have to pay tribute to the big man's share, this can't be grabbed, even Huang Dashan's goods are very honest and ran away without a plate.

You see, this is the respect for the strong, although the appearance of this strong man eating is really a bit hideous...

A vote will then proceed.

Of course, at present, the most pitiful Comrade Xiao Wu on Yanhui Mountain has been given the right to taste first.

Wu Ke's eyes were full of tears of excitement,

"Woo woo, there used to be so many delicious flowing water passing in front of our eyes, and I couldn't eat any of them, and what was even worse was that it was not the same poverty that restricted me, but my stomach..."

Huang Dashan pushed him in disgust,

"Okay, okay, hurry up, no, there are more ordinary people, why don't you listen to them like you so much?"

Wu Ke directly filled a large mouthful of food into his mouth, and tears welled up in his eyes,

"I'm moved, I know no, moved!"

Wu Ke's emotion lasted only a few seconds, and the tears of emotion turned into saliva.

"I'll go, this is good, this is good..."

As for how to make a good method, it is not within the scope of Wu Ke's thinking, he just thinks that the first feeling of entering this dish is-

"It's not like a vegetarian dish, is it??"

Plump, fatty, wok...

The texture of the meat is vividly reflected in these two vegan ingredients, but at the same time, it is full of the delicious and fresh aroma of mushrooms and bamboo shoots.

Lin Chou said,

"Yourong and Chiqi also taste it, don't patronize and wait for the rolling, it's not stupid, it will eat it yourself."

The two of them sat down to eat.

Shan Ye first took advantage of Wu Ke's first bite to sweep the other meat dishes on the table, and only when he was almost half full did he move the plate of stewed north and south - after all, a part of it had been distributed to the rolling roe, and the rest was really a little pitiful compared to his appetite.

"This is the most vegetarian dish I've had this year..."

As a standard carnivore, Shan Ye can eat vegetables, but he must hang up if he has no meat.

So in addition to trying it, this product doesn't have much expectation for the stewed north and south, and it has nothing to do with the taste of the dish, probably all belong to carnivores... Belch... Reserved, right?

"Hmm... Wait? ”

A strange expression appeared on the mountain master's face,

"What the, doesn't that make sense?"

Delicious enough to be like a delicious bomb that has exploded in the mouth, whether it is bamboo shoots or mushrooms, the bite is very tough and crisp, will emit a slight "creak" raw, and then a delicious, fat-like and juice-like soup bursts out of it, which is especially evident in the mushrooms.

"Linzi, you didn't even put onions, ginger and garlic in it..."

Lin Chou nodded as a matter of course,

"Yes, in fact, this dish basically only needs salt, I think I will build a small baking shed after the second generation of mushrooms, as far as I and this stewed north and south are concerned, the flavor of fresh mushrooms is actually not as good as dry mushrooms, you know, the original soup of mushrooms is not chicken fat and stock can be replaced, that is the essence of this dish."

"I really don't understand you cooks, I'll just ask..."

Wu Ke raised his hand,

"Sorrow, sorrow, it seems... Something is wrong... You... Did you see the villain dancing... The kind of horse dance..."

Huang Dashan suddenly burst out laughing,

"I'll make up, you're done with the forest, this mushroom is poisonous, you have to smash it!"