Doomsday Pavilion

"Yeah!" said the uncle Warlock, "Wolffish stewed potatoes. I have eaten this. The green potatoes with sprouts, the light solanine astringent taste, and the fragrant and fleshy smell of sea fish.. ."

Sikong and Lin Chou: .....

Boy, what kind of weird experiences are you!

It's OK, don't talk about it anymore, both of us can already guess that you were too poor at that time.

Uncle Warlock has had too many hard days, I can’t count them, there are some things...emmmm like potatoes with long sprouts that are already green...Even Lin Chou, who grew up in the alley, has never eaten it. , But Master Warlock has eaten...

Sikong: "I want to eat noodles..."

Uncle Warlock: "Yeah, some noodles, cook two wolffish..."

Lin Chou rolled his eyes,

"There are a lot of dried noodles in stock. There is no fishing net on our boat in this sea. Where can I go fishing for you wolffish?"

After idle left and right, the uncle Warlock went into the sea again and slid around. However, it was true that no wolffish could be seen in this sea area, and the uncle Warlock angrily got a small green dragon on a net and came up.

This is the most perennial small blue dragon in the northern waters of Mingguang. Mingguang people are commonly known as ball-and-socket lobster. It is probably the most exaggerated head-to-body proportion of all lobsters, at least about two-thirds, and a small tail. Poor, but his head is extraordinarily strong.

The whole body is dark blue, with light yellow spreading, frost-like pattern veins, especially on the head, this pattern is more obvious.

Ball-and-socket lobsters don’t grow big, and the largest one grows to the length of a slap. When they are caught, they don’t bouncing like other lobsters. They are not lively at all. Their tails nest under their heads and they basically move. It doesn't lead to it-but its vitality is very tenacious, and it is left in a place where there is no water and exposed for three to five days, which basically has no effect.

Lin Chou pulled the net bag little green dragon,

"Either cook noodles in fish soup. There are a few small abalones in it. How about a shrimp brain and abalone liver noodles?"

"can!"

In fact, the ball-and-socket lobster does not have many good ways to eat it. After all, it has basically no meat on its body. After it is done, its small tail is actually not much larger than that of a freshwater crayfish.

Moreover, this kind of lobster is generally active in the crevices of submarine reefs at a depth of 100 to 200 meters, and it is not easy to catch. Sometimes there are some rich people who are idle and painful will specially find this thing to make shrimp brain sauce and so on. of.

Lin Chou twisted the shrimp heads one by one, and threw their tails directly back into the sea, using only shrimp brains.

The shrimp brain of the ball-and-socket lobster is very interesting. It is not the common turquoise or sea urchin yellow, but an orange-red color. It is very large and plump. In fact, it looks like the color of processed mullet roe.

"Where's the wasabi? Where did I just throw that box of wasabi..."

Basically no one grows wasabi in Mingguang. This thing is very delicate. You need to go to a place with clean and clear spring water near Zu Mountain to feed them. Most ordinary people in that place dare not go. Only evolutionary people have the courage to enter Zu Mountain.

Therefore, even the most common wasabi can easily rank among the luxury goods in Mingguang.

It is no exaggeration to say that in Bafanglou, a piece of young wasabi leaves with olive oil is sold to hundreds of circulation points every minute, which is only enough for one bite.

The wasabi carried by Sikong boat is undoubtedly the best quality. Each root is more than half of Lin Chou's middle finger. It has the thickness of a thumb. The wasabi piled up by layers of folds is straight and thick, and the surface is only green. Green and light white markings, without the unsightly brown spots commonly seen on wasabi.

Moreover, the cargo ship Sikong even has a whole box of small shark skin grinding boards for grinding wasabi. Even the boards are made of lychee...

"You will be condemned by the heavens, you made it!" Uncle Warlock hummed.

Freshly ground wasabi mud, hand-beaten abalone liver and prawn brain paste, topped with hot spring egg, fresh devil spice, green onion, and fresh wasabi leaves stained with soy sauce, are mixed in the boiled vermicelli.

"Sucking~"

It is sticky, fresh and spicy in the mouth, and the fresh and spicy taste of wasabi is not pungent, which makes people appetite.

Lin Chou did not hesitate to praise,

"Wonderful, this is the best food I have eaten in recent days."

"Don't brag about yourself like that!" Sikong muttered, and then the storm inhaled!

"What does it have to do with me?" Lin Chou cast a string of eyes impatiently, "As long as there are ingredients, everyone can cook noodles, okay, the main thing is that the raw materials are good enough!"

Sikong could not refute,

"It’s only with you. In the whole Mingguang, only you dare to feed me sashimi and raw abalone liver sauce. I used to go to Bafang Tower. Old Xue didn’t even dare to serve me cold vegetables. I was afraid to give it to me. This small body is good or bad...headache, brain fever, diarrhea or something..."

"Recently, I have fallen in love with raw abalone liver sauce. I have eaten it in your store a few times before. I have eaten both raw and cooked. But to say this thing, it still tastes better and heavier. Fresh to the sky!"

"This simple meal feels a hundred times more delicious than the exquisite side dishes that take more than ten hours and twenty steps to cook in Bafanglou."

"It's just in time for the occasion," Lin Chou added, "Old Xue's craftsmanship is actually fine, and I admire him for a few dishes."

Sikong crooked his mouth in disdain,

"He has been thinking about those dishes all his life. There is really nothing new. I haven't been to Bafanglou recently. This person, once he gets older, he feels very paranoid. Now Old Xue blindly pursues the complexity of the dishes. Gorgeous, his work on visual effects such as arranging dishes is more exaggerated than the whole dish, only buying cassava and returning beads."

Afterwards, the low-temperature and slow-cooked tuna with skin is freshly cooked.

The tuna skin even retains its natural blue color, and the flesh is full of pink—the tuna flesh fades and turns white once cooked, and the flesh is no longer compact and juicy, which is why Lin Chou chose low-temperature slow-cooking. one.

"Well..."

There is only one sentence for Sikong’s evaluation.

"I take back what I just said, exquisite dishes may be better..."

Food is not afraid of slapped face.

The fish is tender and delicious. It is not an exaggeration to say that it melts in the mouth. The fat in the meat does not even turn into liquid oil and separates from the meat itself. The overall taste is like a square-shaped sashimi.

With a sip of the tongue, the fish meat and the fish skin fell apart in an instant, and the pure white fat layer between the skin and the meat gave the aroma of a thick soup, just like a mouthful of silky ski cake.

"call..."

Sikong exhaled,

"Really, I admire the brains of your chefs. How did you come up with so many methods?"

"Huh?" Lin Chou thought seriously, "Because we are standing on the shoulders of giants?"

"roll...."

This iron **** has no humorous cells at all. No wonder no female licking dog is willing to lick this stuff!