Should I say it or not, Lin Chou still prepared a lot of dumpling fillings to take care of the unprovoked fanaticism of this group of guys - it was as if he hadn't eaten dumplings for several years.

The four kinds of wild vegetables are based on water celery, and the flavor of pu choy is accompanied by a beautiful, two-to-one mixture of beef and wild boar, red and crystal green.

This is the dumpling filling that the evolutionaries strongly demanded, and Boss Lin insisted that the wild boar meat and the beef would be as hard as steel bullets when cooked, and wanted to replace the wild boar meat with mutton, a suggestion that was ruthlessly and unanimously rejected.

The classic leek egg shrimp filling, but the mountain master secretly poured most of the bowl of abalone juice into it, well, and it is Lin Chou's hand-cooked inventory, sticky, and the taste is extremely heavy, I don't know if it will cover the umami of the leek egg shrimp.

Veal and shallot-filled, half-fat and half-lean veal for about 8 months have the most beautiful texture and pleasant fragrance.

There are more than a dozen kinds of fillings like this, all of which are tossed out by the guy who thinks he has good skills among the evolutionaries, and it is worth mentioning that Boss Lin also made a kind of dumpling filling: eggplant chicken fat filling.

emmmm...

In this regard, the evolutionaries have said:

What's that?

I don't know!

Haven't seen it!

Lin Chou was slightly sad.

In fact, this trap is much more difficult than the meat filling, and the eggplant itself is common, and its ability to absorb fat is quite fascinating.

His method is to wash and marinate the eggplant with salted water, squeeze out the water until it is semi-dry, and then heat the chicken fat of the colorful hazelnut chicken through the water to keep the oil temperature between 90~100 degrees, and then put the marinated eggplant in the chicken fat and slowly "fry".

Hazel chicken fat is slightly lighter than normal chicken fat, light yellow and almost colorless, and even the smell does not have the slimy greasy smell of oil.

Chicken fat only needs a small amount, "fry" for more than ten minutes until the fat is completely absorbed by the eggplant, remove it from the stove and let it cool slightly, add salt, five-spice powder, Sichuan pepper, soy sauce, oil consumption, green onion and ginger and so on to simply season.

Compared to normal seasoning, the amount of soy sauce consumed is slightly larger, and when stirred until it is slimy, the aroma of eggplant and hazelnut fat seems to suddenly bloom and multiply.

When they were wrapped up in white fat men and puffed down into the pot, uh, and then swelled again...

The appearance of the evolutionaries squatting on the hillside with an old bowl the size of a person's head is quite spectacular, and the smell of aged vinegar and garlic paste that even the fragrant red beans have not had time to purify is everywhere on Yanhui Mountain.

"Gan, Lao Jin, what's in your bowl? Sesame sauce? Eat dumplings dipped in sesame sauce?? ”

"Rub, don't look surprised, okay, are you curious about the baby, what's wrong with mutton-stuffed dumplings dipped in sesame sauce, you don't dip shabu mutton in sesame sauce? Lao Tzu also put leeks and rotten **, thieves pull incense! ”

"This vinegar is not good, aged vinegar is far worse than balsamic vinegar~"

"Suck, last year, someone didn't know where to dig out a whole glass jar of Zhenjiang balsamic vinegar, all of which became a half-dried paste, and was later auctioned off at a high price by the different food shop."

"Tsk, it's a waste of the fast-food restaurant chain in Yishanfang, it's a waste to ask for this kind of good thing."

"Beep Lai, what does it have to do with you, whole wine, go one, dumpling wine, dumpling wine, dumpling wine, the more you drink, the more you have~"

"!"

Most of the evolutionaries are the masters of meat, but today's most popular ones are leek eggs, and Huang Dashan is very proud of this.

"See, everyone still has eyes, thanks to me for putting that half bowl of abalone juice, you know?"

Lin Chou's nose is not a nose and an eye is not an eye,

"You know, it's quiet on this mountain when there's no you."

He is still distressed about the bowl of abalone juice, boiling abalone juice is not boiling abalone juice, it is simply boiling people.

The whole process is boiled slowly on low heat, and from time to time you have to add some soup and put a few abalones, and sometimes even boil for dozens of hours to produce the finished product.

"Groups of them, all hardcore!"

Boss Lin kept complaining, shouldn't the dumplings stuffed with leeks and eggs be light and light, what's the matter with you putting a few catties of abalone juice in it?

"Oh, my dumplings are cooked, too."

Unremarkable, eggplant chicken fat.

When you bite into it, a pack of hot fat blooms instantly, it does not look greasy, and the freshness of wheat, oil and eggplant is like a symphony in the mouth, tinkling, tinkling, especially beautiful and emotional.

However, this thing is a "vegan" stuffing in the eyes of Huang Dashan and others, with less oil and water, where is there veal, wild onion and wild boar filling, eat a bite full of meat, there is oil in the meat, and the fragrance is straight to the top of the brain.

"I'm done eating, I'm done."

In fact, Lin Chou stared at the things in the vegetable garden before was eggplant, and he often planted some strange things on the back mountain when he was idle, anyway, there is almost no season in this era, and the name of the three hundred and sixty-five days of a year is all summer, and everything can be planted, and any day can be done.

This tough, long, little eggplant has a whole green texture and is crunchy and chirps to chew.

Ever since he heard that Leng Han had gone to catch the red-spotted flying fish, he had begun to think about what to use to make a dish with the flying fish, well, or make a few more flavors for Comrade Ah Leng that she hadn't tasted.

So Boss Lin thought of eggplant, the wind-cured flavor of eggplant is actually quite good with ham and bacon, Leng Han must like it.

The original meaning of mackerel refers to the dried fish, pickled flaky dried fish, and the practice of eggplant can be imagined.

The peak of the reputation of eggplant can probably be understood as originating from Cao Dada, and Lin Chou's practice also wants to refer to here.

According to a group of ...... Repeated studies of people believe that nightshade:

Aged vegetables, i.e., eggplant products that have been preserved for a certain period of time, rather than fresh, freshly stir-fried.

Dried vegetables, such as cured meat, are dry, and there is no soup, marinade, vegetable juice, etc.

Salty and fragrant, chewy, with a special flavor of various "mackerel".

Accustomed to eating cold, it is neither like a hot dish like a hot stir-fry, nor is it different from a cold meat cooked at any time, it is like bad, drunk, preserved, etc., and it takes a long time to taste good.

"Frying, simmering, receiving, mixing, and sealing" can be said to be the "five-character truth" of eggplant, and there are many people who have always restored this dish, and the practice is also ever-changing.

The ancients had two concise sayings about the various cooking of dishes, those who have flavor make it come out, and those who have no flavor make it in.

Eggplant is a vegetable, itself has a fragrance, but not a thick taste, eggplant is a seasonal dish, not all year round, to eat eggplant in the season when there is no eggplant, this is to create a eggplant that can not only maintain the fragrance of eggplant, but also into the thick flavor, and easy to preserve, can be delicious for a long time, so eggplant should be shipped out.

"An eggplant can play with flowers, really."

Huang Dashan sneered.

Lin Chou's brain was buzzing,

"Wait, I said what I was thinking again?"

The mountain lord nodded as a matter of course,

"Haven't you always been like this? How do you feel like you're quite surprised~"

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