Su Yourong ran in from behind the kitchen,

"Master, master, eat figs... Hey... What are you doing? ”

"Goo-dong!"

The fat man and the thin man had dry mouths, but they seemed to have a hydraulic press in their throats.

I'll wipe it~

No wonder the whole Yanhui Mountain woman is crazy, this is just a little goblin!!

Gothic skirts, white ribbons, beast ears... Oh roar, even with a big fluffy tail...

Hiss, the old man's girlish heart.

Looking at it, Su Yourong's eyebrows rose -

The fat and thin man were terrified.

Why did you suddenly feel so horrible about raising your eyebrows?

This little Lori is obviously a cute horse...

Ball's sack!

This seems to be the signature move of the Cold Tyrannosaurus and the Red Tyrant, usually the next process after the two of them raise their eyebrows can't be described by the word danger, nine deaths and one life...

Have they all passed on this exclusive ability to Boss Lin's little apprentice??

"Humph!"

The smile on Su Yourong's face when he turned his head to Lin Chou instantly became sweet,

"Master, master, this fish is so beautiful!"

In her hands she held two dewdrop-bearing figs the size of an adult's fist, with purple and red skins shaped like a large thick peach.

Lin Chou stretched out his hand to take the fruit, and took out a tender green banana leaf from behind the counter, and clamped it on both sides.

"Smack~"

The figs were photographed as thick and flat, and the beautiful flesh of the fruit overflowed in the cracks of the peel.

"Suck—well, it's sweet."

Su Yourong grinned,

"Sister Chiqi and I just found it on the opposite side of the mountain stream in the back mountain, it's such a big tree! So we're going to eat fish today? ”

Lin Chou rubbed her head,

"These are swordfish, I'm going to have to figure out how to make them."

...

Jiang Dao is a very squeamish thing, although the fat and thin duo made a temporary fish tank and rushed back as fast as possible, the three fish were still half dead.

Lin Chou put them in the incubator to keep them fresh as much as possible, and then began to rummage through the cabinets.

Wu Ke asked absentmindedly while using the recorder to view the footage of each camera,

"The first time I saw you, didn't rush into the kitchen to serve those things?"

"Swordfish deserve any cook's caution," Lin Chou said, "I remember bringing them here and putting them in a cabinet in the kitchen, why can't I find them?" ”

Lin Chou has an old cookbook at home, probably hundreds of years old, handwritten.

It's not a treasure, a unique book, it's just a very ordinary old recipe.

Lin Chou already had some eyebrows about how to deal with the swordfish, but his memory of some steps was blurred, after all, he was still a little radish head when he read the old recipe last time.

"What??" Wu Ke's eyes widened, "Brother Chou, you also have to look at the recipe when cooking, is this an open-book exam or cheating?!" ”

Lin Chou looked innocent,

"How many pages do you turn when you read a book?"

"Uh, what do you mean, what do you turn a few pages."

"Don't talk nonsense, can you fall asleep after turning a few pages?"

“... Co-author: Brother Chou, the reason why you read that book is mainly for hypnosis? ”

Lin Chou didn't feel embarrassed at all,

"It's the nature of human beings."

"Yes, yes, essence, essence..."

Boss Lin and that old recipe really have a story that has to be told -

So okay, here's the question, does anyone think that learning to cook will start from brushing the question endorsement like taking the official ape exam??

That's right, Lin Chou's father thinks so.

Other people's babies learn to cook and manage 3721, and they can just start practicing the basic skills, and Lin Chou teaches Su Yourong the same, but Boss Lin's father is not partial, he asked Lin Chou to read the recipes, read the recipes, memorize the recipes, and then take the exam...

Learning whether to stir-fry meat with bamboo shoots or fried meat with frozen ribbon fish or stir-fry meat with a rolling pin basically depends on Lin Chou's exam results.

Hehe!

It's fucking unbearable to look back on...

There is no doubt that Boss Lin is the kind of very standard scumbag, which is why he has such a deep grudge...

There is no slag in the slag.

Sleep with a book.

than bed Turin.

"Found it."

Lin Chou sat on the counter and flipped the pages with a bang.

"Well, here..."

"Basheng hot pot, traditional Fujian cuisine, Basheng four colors, delicious and mellow, take raw chicken gizzard, fresh oysters, beef shutters, flounder..."

Wu Ke also came over to watch,

"I said Brother Chou, this doesn't look special, are you going to use this fish to make a hot pot? Waste it..."

Lin Chou rolled his eyes and said,

"Even you know how to waste hot pot with swordfish?"

"Hehe, this is called the one who is close to Zhu, the one who is close to the ink, the black gentleman, the one who is far away, the kitchen villain Yu Li..."

"Stay and go!"

“...”

"Ahem," Wu Ke's expression was as if he was being tickled, "I just want to know what's different about this book, it's completely no different from normal recipes..."

Lin Chou snapped and closed the book,

"You..."

"It's a very, very, very ordinary old recipe, without any magic, nothing to be curious about, you know?"

"I just want to see the ratio of materials and how to deal with them, and there is still a big difference between the old school and the new school."

Wu Ke sighed, obviously not believing it, muttering,

"Mingguang's famous boss Lin has to read the recipes before cooking, who believes it if it's not special?"

Lin Chou: ヽ (ー_ー) ノ

Okay, I'm okay??

Then Lin Chou went to prepare to make Basheng hot pot by himself.

Basheng hot pot is a very magical and casual dish, done well, the soup is fresh and delicious, and the poor is done, that is, a pot of fishy soup with shabu in the water, which belongs to the type that is both simple but particularly extreme.

"Hmm... Let me think... I've got to pickle the snow mushrooms first..."

There are many kinds of pickled vegetables, dry and wet, sour, salty, spicy and even sweet.

What Lin Chou wants to do is a light salty snow mushroom, a whole vegetable directly under the jar pickled, the color is between green and black and dark green, and there is no need for more pickling until the point is reached.

The pickled mushrooms smell fresh and fresh, and the sea salt and clay jars give it a deeper double base and a beautiful taste.

Well, if you had to describe it, you would think it was the taste of time.

The pickled snow fern is tied along the root and broken, one piece becomes two pieces, the horizontal stripes are cut into thin stripes, and the oil is adjusted into a pot according to the ratio of 6 into lard, 2 into chicken fat, and 2 into vegetable oil, so as to activate its deep fermented fragrance.

Stir-fry until the water is gradually dry, then add a large amount of rice wine, green onions and ginger slices, and finally boil the bamboo shoot slices and hazel chicken chicken bone broth in the pot, beat off the foam, let it cool and then pour in the aged rice wine to stand.

The new method will omit the step of pouring rice wine into it and letting it stand, but in fact, this step is very important for the whole dish, such as no foaming when boiling twice, for example, it can greatly reduce the fishy smell of shabu shabu.

Three heads