Lin Chou laughed and said nothing more. Summit 23S.

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From the very beginning, Bai Qiong Shou Shanye and others have never stopped taking care of the small tavern, or Lin Chou's existence is of high value to them, but Lin Chou has always been a fan of the earliest batch.

Customers have a grateful attitude.

As a man, there are some things that you never need to say. Even a bastard like Shan Ye has never said to Lin Chou shamelessly, "Look, I take care of you so much." But in fact, the care is still the same.

Less than before, the whole Huang Dashan seemed to be planted on Yanhui Mountain.

So Lin Chou was happy from the bottom of his heart that Master Shan could come back.

Lin Chou had seen it in the movies at the entrance of the alley. In ancient times, it was a big deal to confer a king or a general. At least three days of running water banquets had to be set up in one's hometown to entertain relatives and friends.

Technically speaking, Master Shan's situation is even better. He is the current and only prince of Ye Luan instead of a "concubine". He has hundreds of thousands of women with extremely strong fighting power under his command. How dare you jump out of nowhere?

Words?

As the saying goes, wealth without returning home is like walking at night in brocade clothes. Well, this statement always feels weird.

All in all, after Shan Ye got married, he would only return home in three days, so it was not natural for Lin Chou to cook a few delicious meals, even though there was no precedent for the newlyweds to eat bugs when they returned home.

Bean hornworm, bean greenworm, bean Dan, bean baby, these are the names of the guys in Butouer. In the eyes of those who know it, this is a very healthy food.

Doubao eats bean leaves in the morning and drinks nectar when thirsty. It has very high requirements for the living environment. If it is classified as a crop pest, it can be said to be delicate and expensive. Almost all the pesticides you can think of, strong or weak, can make it.

The scene of receiving the lunch box was completed quickly.

The bean sprouts grown in a natural, non-toxic and pollution-free environment are high in protein and low in fat. They are delicious, mellow and sweet, and have a very good stomach-warming effect.

Before the catastrophe, a good pot of Dou Bao could be sold for thousands of yuan and was still in short supply. As for now, this delicate little thing is still quite rare.

The rare reason is not because of anything else, but the base city simply prohibits the sale of this little thing to increase the production of food. Under the influence of several generations of people, basically in the base city, except for those who grow beans, they often go to the bean market.

There are also people like cooks wandering around. This kind of delicacy can almost be regarded as disappearing in people's memory.

Sometimes food can help people remember a lot of irrelevant things. All the survival-centered values ​​in the city for two hundred years have caused not only the loss of a few dishes or culture, but also the loss of history. More, it is a kind of saying

A regret that is unclear and irreparable.

But fortunately,

As long as it exists, it can create value.

Is not it?

Master Shan is a little anxious,

"I said Lin Zi, what are you thinking about?"

Lin Chou laughed. For a cook, this kind of thinking is a proposition. If the master of the mountain is told, he will burst his front teeth with laughter.

"Um."

Pour the beancurds in the cloth bag into a basin filled with ice water, and put a bamboo grate on top to keep the beancurds under the cold water. They will lose consciousness and die in a few seconds, standing upright like

Green mallet.

Take one out and put it on the chopping board, use a rolling pin to gently roll it from beginning to end to remove all the internal organs, and then put it in water to wash out the dirt, leaving only the fleshy part and skin of the tofu.

The meat of the rolled out bean curd is crystal clear green with a hint of white, and there is a small piece of amber oil in the middle of the meat, just like the yellow color of lobster.

After repeating this process, after Lin Chou finished rolling out all the bean treasures, the scene became a bit unbearable to watch. The large piles of bean treasures were piled tremblingly in the basin, as if they were some kind of fatal chemical compound and slimy.

The mucus from my nose makes my scalp numb.

Mr. Shan kept wiping the saliva from the corner of his mouth at this suspicious thing that looked like vomit.

"Hey, Lin Zi, when did you have to work so hard? Hurry up and hurry up. It's almost dark today. I haven't had dinner yet. I'm so hungry~"

"..."

Lin Chou's eyes were very entangled with this one. How can you have a bloody appetite just for this pool of mucus?

I admire you, I admire you so much.

There are many ways to eat Doubao, most of which are light. The more famous combination is to cook Doubao with tender green bean pods. The fragrance is pleasant and lingering.

But what Lin Chou prefers is the "Dou Bao Braised Lamb Breast" with thick oil and red sauce. Both skin and meat can be presented in the same bowl, and there will be no sense of alienation due to completely different textures.

Mutton is sweet and warm in nature. It can warm the body, tonify deficiency, stimulate the appetite and replenish qi, and can cure fatigue, cold, five kinds of injuries and seven injuries. It is an excellent food for warming and tonic. Whether it is dietetic or pharmacological, it is also very suitable to be paired with Doubao.

Wash the lamb belly with skin, cut it with a hob, stir-fry until it shrinks and takes shape, add soy sauce, rice wine and cooking wine, ginger and garlic to remove the fishy smell, and scallions and dried chili peppers to add freshness and flavor.

Although good mutton has a mild smell, the texture of Doubao is pure. You must not let this smell affect the protagonist of this dish. Licorice, pine sticks, etc. can break up the smell of mutton and put it into the clay pot together.

Cover the lid, pour a jar of Qingquanshan white wine through the gap on the edge of the lid, ignite the fire and simmer the wine to add flavor.

The red flame rose up to half a meter high, and the strong aroma of wine made people drunk, and the last bit of fishy mutton disappeared with it.

After the wine fire goes out, open the lid and cook in the crispy pork stock that has been cooked in advance.

This is a soup made from whole slices of crispy pork belly with fried scales. The milky white soup has almost no smell at all. It smells as bland as water, but it contains a large amount of lecithin and collagen dissolved in it.

, it is slightly thick and at the same time gives people a light cream-like feeling.

This kind of fish soup needs the base flavor of mutton to set the taste, so that a more mellow taste will gradually emerge. When the freshness of fish and mutton rolls out with the boiling thick soup, reduce the heat to low and simmer.

An hour and a half until the mutton is tender.

Shan Ye grunted and looked at Lin Chou with a bad look.

"When will the Dou Bao be released?"

Lin Chou held on to the time and said, "Wait, I can't eat hot tofu in a hurry."

Shan Ye shouted,

"That's all for old time. Now you just want me to eat the pot, and it won't be a big deal!"

Lin Chou looked at him sideways,

"Come on, come on, I'll give you the pot, you can eat one and I'll take a look."

"Hey hey hey... wait a minute! It's been so long, why haven't you seen Lao Bai?"

Lin Chou was speechless,

"You just remembered? When you left, Mr. Bai and the others went back to the base city."

Huang Dashan sighed with a sigh on his face,

"Sure enough, not everyone is destined to see good things."

"..."

When you say this, can you tuck away the joy in your eyes that no one is competing with you for food?

Put the bean curd meat into the clay pot, set up a charcoal stove underneath and serve together.

"alright."

Master Shan rolled his eyes,

"It's ready just after being cooked? Does it have any flavor?"

Lin Chou really wanted to slap the blame on this guy's face, so that he could memorize it and know what it means to specialize in a profession, and not seek death in such a highly professional field.

Lin Chou didn't bother to answer this kind of question, so she made it her own meal. She greeted the big-breasted sister and Gungun and got ready to start the meal.

Huang Dashan chatted,

"Well, I can hold a jar."

"cannot!!"

"Ahem..."

Mr. Shan was as aggrieved as his little daughter-in-law who had been abused just after she passed away.

"If you can't, you can't. Why are you yelling? You're such a bastard."

Once the lid is opened, there is not much steam, but the fragrance is so rich and suffocating.

Master Shan finally understood the lesson this time.

"No, it was obviously just put in..."

As everyone knows, as one of the races that roam the universe, the unique smell of the aromatic hydrocarbons of the Zerg genes is the most difficult thing to "offend". Except for the high temperature, its components cannot be destroyed. Even the smell of some insects is still there even if it is burned and fried.

Same as before.

If you want to describe this aromatic smell, you can use one sentence:

"In spring, it's mating season again, and the air is filled with the smell of hormones..."

Yes, hormones within hormones.

If you can't figure it out, don't think about it. Mr. Shan has always put theory under his feet. He has always been a practical person. Only when he eats what he eats and is full can he have the strength to carry the ax and talk to others about the gap between theory and reality.

.

First of all, there is a big spoonful of bean curd in your mouth. Shan Ye went to the kitchen and took out a spoon.
To be continued...