Speaking of the attribute of being straightforward and fast, it seems that only professional players like torturers will like it, Boss Lin was shut up on the spot.

Of course, people with this attribute must have a big heart, otherwise, for example, when Lin Chou and Leng Han met, the communication between them gave people the feeling that the two of them were each stabbing around with a knife, and there was always a trend towards horror movies.

Maybe there are also advantages, such as the fact that there is almost no such thing as a secret between the two people.

emmmm...

Wait, this doesn't seem to be a benefit, it should be terrible.

Lin Chou shook his head, threw some unrealistic things into the garbage heap, and began to concentrate on processing the eggplant.

In fact, eggplant is not really a dish that requires a great deal of skill, or rather a slow and patient work.

The green eggplant with a firm texture that Lin Chou chose was suitable, and Lin Chou only needed to cut it vertically into one-centimeter-thick slices to complete the first process.

"Hmm... It looks like a bunch of kids on the cutting board. Wu concluded.

"Get out!"

Lin Chou put a lot of dragged children, uh, eggplant slices into the pot of 10 hot chicken fat, quickly use the oil temperature to shape the surface of the eggplant, remove it and reheat the chicken fat in the pot, turn to low heat and repeat the eggplant slices, and fry them slowly.

In fact, this step can directly fry the eggplant slices from the inside to the outside to a crispy level, but Lin Chou's choice is to dry them seventy percent, and then hang the eggplant slices one by one after they come out of the pot, and dry them in a cool place with hot air, which will give the eggplant extra toughness and "firmness" properties.

From all to the end, eggplant is a kind of "fish", not simmered into a pot of eggplant paste.

The next thing is to prepare the ingredients, the eggplant needs more ingredients, well, the Red House cuisine has always been exquisite.

The first is chicken breast, which is used by young, young hens who have never been in love, emmmm, you can imagine her... Its chest is very tender and juicy.

The loose meat hammer crackles a few times, and then the chicken breast is cut into centimeter-square dices along the texture, and finally whipped and beaten with rice wine and white wine two-to-one with water starch to pull out the tendons.

Soak the dried mushrooms, cut them into cubes, and set aside the original mushroom soup.

Cut the tofu into cubes, fry it in the pan and fry it into shape, then fry the diced chicken breast and meat together to make it fragrant, and then fry the diced mushrooms slightly, turn to high heat, put a little mushroom soup, and simmer dry.

Pine nuts, hazelnuts, cashews, almonds and some preserved fruits are also sautéed for a dry aroma.

Add a little more oil in a casserole, and simmer all kinds of ingredients in one pot, chicken broth, abalone sauce, oyster sauce, and autumn oil.

Autumn oil specifically refers to the soy sauce of the first pumping in late autumn, in fact, it is soy sauce, which has the first pump, Shuanghuang, autumn oil, from the summer to the beginning of the autumn thirty-one days, commonly known as Fuxia, is the highest temperature in the year, the most prosperous time of the yang, the most suitable for fermentation and drying soy sauce, so the first soy sauce in autumn is the best.

During the period, the rice wine is cooked three or five times, and the simmering is dried with sesame oil, and the fire is stirred dry, stirring constantly, so that the water evaporates, and the oil is fried and burnt.

"This taste~"

Wu Ke and Huang Dashan sniffed.

Especially Huang Dashan, who obviously disliked it before, has already put on his face at this time.

"Eh, what are you doing, Lin Zi, don't you invite someone to taste the dish when it's ready..."

Lin Chou squinted at the two unpromising guys, carrying a large black clay pot with thick glaze in one hand, and the action of filling the finished vegetables into the jar did not stop at all.

The taste of the eggplant that needs it most is not able to use anything else, but only oil.

As for the bad oil, Gu Zhong's "Raising Xiaolu" has an article:

Ten catties of sweet dregs, five catties of sesame oil, two catties of salt and eight taels, one or two peppercorns, mix well, first put the empty bottle in the urn with a burlap cloth, and then seal it with a dregs, after a few months, the empty bottle is drained, it is the bad oil, and it is very sweet.

The method of bad oil is simple, the materials are only bad juice, salt, etc., after mixing well, it is brown colored, the flavor type is salty and fragrant, and the dishes based on the flavor of bad oil such as bad oil wind claw, bad oil fish fillet, bad oil shrimp, etc., are delicious and chic.

Well, a very delicate kind of "oil".

Seal the eggplant with a large amount of oil, isolate the air and store it, so that the eggplant flavor is "transparent" and mellow, so as to make the eggplant that is unique to the Grand View Garden and has a timeless flavor.

But no matter what, it's impossible for Huang Dashan and Wu Ke to eat this thing today, at most they can smell it and cushion their stomachs.

Huang Dashan and Wu Ke were not happy, Wu Ke chattered non-stop,

"This is too bullying, just looking at it twice for half a day, it's not like this."

The truth is that Lin Chou himself feels greedy...

However, I am reluctant to use a hot air box to accelerate the time, so it is interesting to let it ferment and store it quietly and naturally.

Lin Chou pinched his chin and thought about it,

"Emmm, in order to thank the sponsors, let's add a dish today."

So he wrote the words "sweet shrimp with soy sauce" on the small blackboard and put it at the door.

"Wait!" Huang Dashan's face was inexplicable, "Let's talk about it first, where did you get the sponsor?" What exactly are you sponsoring? Anyway, isn't sponsoring you just a meat bun and beating a dog? ”

Lin Chou stretched a face,

"Autumn oil, sponsored by the gourd baby's mother, bad oil, Bao Er brought it over, saying that it was... Belch... Which factory is coming... I forgot... Anyway, it was a sample that was sent over a few days ago for me to try. ”

The mountain lord bared his teeth,

"Sure enough, there is no return."

When he just took out the bad oil, Lin Chou was "moved" by the special aroma of this thing, coupled with the inseparable autumn oil that often appears in various words, the two little things are right, it is simply made in heaven.

It just so happens that there are many seasonal sweet shrimp delivered by sea hunters in the small restaurant, which does not add dishes to the diners, and Lin Chou feels that he will look very simple.

Big-headed sweet shrimp, first-order, long-fronted shrimp family, can be regarded as a relative of peony shrimp before the cataclysm.

The big head paste is colorful and colorful, and the only fly in the ointment is that the shrimp tail is small and pitiful, the meat is more tender, and there is a rich, sweet and salty taste from the ocean.

Lin Chou divides all the sweet shrimp into two parts, the more lifeless half directly peels the shell and takes the meat, takes out a piece of shrimp brain clear oil and stir-fry the foam, then add a few salted egg yolks to fry the fragrance, and then add the steamed pumpkin puree and stir it into a paste, the ratio of pumpkin puree and shrimp brain + salted egg yolk is controlled within 3:1, so the total amount of paste Lin Chou gets is not too much, and it will fill a large basin.

Then braise the remaining half of the sweet shrimp with water chestnuts, celery stalks, carrots, bell peppers and other vegetables with dregs and autumn oil, and mix the fried pumpkin and shrimp paste when they are about to come out of the pot.

"Hiss~"

Lin Chou took a deep breath.

My God, my real name is touched, the smell of this bad oil is also amazing~