Doomsday Pavilion

I have to say that even the texture of the yellowfin tuna is very beautiful, and the delicate oil in the meat is not much better than the good snowflake beef.

But for the Mingguang evolutionary, it doesn't matter what bluefin tuna or yellowfin tuna is. Only ordinary wealthy people will pay attention to this. The evolutionary is more concerned about whether this fish has mutated and its rank.

Lin Chou took a part of the boiled fish bone broth. He first wrapped a bag with gauze, and then started another pot, put the crushed light yellow old rock sugar into a frying pan to make a syrup, and put it in a small fragrant pot. Scallions, dried shallots, and **** garlic are cooked to give a fragrance. Put the skin-on tuna cut into 2 cm cubes and fry until fragrant. After frying it to a slightly brownish brown, take it out and set aside.

Put the ingredients in the frying pan, add the stock broth to a simmer, simmer for 15 minutes, turn off the heat, and let the soup cool.

When raw, tuna looks almost the same as beef, but when it's cooked, it doesn't have the gluten properties of beef and will look loose.

So Lin Chou used a low-temperature cooking technique that he didn't use very often--

Take a casserole, place the fried fish neatly, pour the cold broth, cover the lid and put it in the steamer to adjust the firepower.

"Well, that's the end. With such a big steamer and such a small fire, if you pay a little attention, you can easily keep the temperature in the steamer between 55 and 65 degrees Celsius."

Fish head tofu soup is the simplest. You just need to put the cut tofu, wild vegetables and fish into the soup and slurp.

The huge fish head of yellowfin tuna may be more than 100 catties. Lin Chou mainly used its brain and two gills, cut it into palm-sized pieces, and put them in a soup pot and rolled them with tofu.

With the addition of fish head and tofu, the variegated color in the soup quickly disappeared, and it became a beautiful and pure milky white.

The brains of the tuna were boiled in the hot soup and turned into a jelly-like translucent gel, which trembled in the pot with the tofu.

"Huh~"

Uncle Warlock and Sikong couldn't help but urged,

"Well, when the stew is ready, give me a bowl first, please..."

Lin Chou took out the fresh devil pepper he carried with him and cut it into red pepper rings, mixed them with chopped green onions, and sprinkled a little bit on each of the three bowls of soup.

Sagong seemed to be possessed by the Lord Shan, standing on the bow of the boat with a bowl of soup, holding the railing in one hand, and making a toast in the shape of a bright moon.

"Sucking~huh~"

The icy sea breeze is blowing across the face, the hot and rich fish head tofu soup in your hand, and what is better is the sharp and fresh spiciness in the soup...

There is no doubt that this is another worthwhile experience for Sikong.

"awesome!"

Sikong took a deep breath of the icy salty sea breeze, and said in a deep tone.

"Is this sweet freedom?"

"??"

The warlock slowly played a question mark in mid-air,

"Everyone is sweet in love. Why is the sweet direction wrong with you?"

Lin Chou silently assisted,

"I think it might be because his love direction itself is not right."

Sikong: "Grass!"

This bunch of **** is always so disappointing.

"Can you guys not mention this?"

Lin Chou likes the brainy part of the fish head in the fish head tofu soup. It looks like gelatinous jelly in his mouth. It is fresh and tender. The salty and freshness of the fish head soup is as charming as the deep sea. The delicious taste is as good as the pack of juice in the clams and oyster shells. It is simply all the goodness that nature can give us.

Uncle Warlock's way of eating is very strange. He uses dried red devil pepper roasted to burnt and ground into chili powder, dipped in tofu and fish.

"No, it's not spicy..."

If normal people eat like this, Sikong wouldn't dare to look at it to be honest.

Then you can't make your lips bleed? The nose and tears must be all coming...

Uncle Warlock sucked the air and wiped his face with his big cuffs. The gray mist was peeling from his face, and it was strangely shaped. Perhaps this was the word "sweaty" in the way of Uncle Warlock.

"Don't you try?" Uncle Warlock picked up a piece of tofu, dipped and dipped it in the hot chili powder, and wrapped a piece of pure white soft tofu into an all-out bright red, the kind that you can't see a little bit of white. "Open your mouth, ah~"

He pinched Sikong's cheeks and threw it into his mouth, and also chewed Sikong manually.

"Fuck...cough cough cough cough...grass..."

Sikong is almost gone!

"Hi...ha...his..."

Being so hot that his self-perception almost disappeared, his mind was completely empty, Sikong slowly came to his senses, and suddenly felt that this feeling was pretty good...

and many more...

Isn't it possible that my dignified master Sikong has any strange hidden attributes? ?

Sikong began to doubt himself and then his life.

Lin Chou also made a whole piece of yellowfin tuna cut into almost translucent slices-in fact, the flesh of sea fish can really be cut thinner than freshwater fish without being broken.

The thin slices of fish are at most a little bit thicker than those commonly used for shabu-shabu. They were originally flat, and when they were put in the milky fish soup, they immediately curled up into a straight tube.

"Yeah, this shabu-shabu is also good. It's softer than beef and mutton, but the texture is still full."

The light shabu-boiled fish fillet is dipped in the wasabi vinegar sauce of Lin Sorrow. The taste is refreshing and translucent. The thin and tough fish fillet is sliced ​​one after another. It seems that people don’t feel full, just want to keep it Keep eating.

Sikong suddenly thought of a taste that made his heart fascinated.

"The last time I ate such delicious fish fillets, I was on a cruise ship. I was probably this tall, not my waist. That was the first time I got on a fishing boat, even though I was only traveling around Mingguang Port. Feng, my dad led me."

"At that time, I remember he caught a wolffish, a small wolffish with green bones. The chef burned the wolffish with straw for a while, and it felt like the fish was not fully cooked, and then cut it into pieces. Thin slices, tusk, that taste is absolutely amazing."

"It sounds pretty good," Uncle Warlock affirmed, "Speaking of which the bones of wolffish are still green? It feels like the color is weird..."

Lin Chou said,

"When do you Sagon eat this kind of food? I thought the green bone wolffish is exclusive to the Xiacheng District. If I remember correctly, that thing will only sell 5 or 6 points of circulation..."

Sikong rolled his eyes.

"I always think you are mocking me—hey, there are very few things I can't afford in Mingguang. In terms of food, I usually only look at the quality and not the price."

"Oh," Lin Chou said, "Well fish, I always think that cooking noodles is great, with green bones and occasionally a little green fleshy texture. The soup cooked is the green color, and it is used as a fish. Said that it has a strong flavor, and the alleys like to use it to marinate salted fish and stew vegetables like potatoes because it has a meaty and oily taste."