Doomsday Pavilion

This bluefin tuna has a standard symmetrical spindle shape, with smooth and round lines, a full dark blue back, and a very high gloss on the surface of the fish.

The bluefin tuna, which is nearly ten meters in length, is actually not as heavy as Lin Chou imagined, about two to three thousand kilograms.

Taking advantage of this big guy's just death, the blood remaining in the blood vessels was cut open to remove the internal organs when there was not too much blood in the blood vessels, so that the delicious factors in the fish can be preserved to the greatest extent.

After being cut, the flesh of the bluefin tuna is thick and beautiful, with a beautiful rose red color. There are very small fascia distributed in the texture of the cross section. The surface also quickly oozes translucent grease, gleaming, and domineeringly declares this. The fatness of the big guy.

The big head of the bluefin tuna can cook thick white fish soup, but seeing the salivating look of Koun, Lin Chou still gave the fish head to Koun—otherwise? What if it just gnawed the whole fish?

Lin Chou does not have many seasonings, such as salt, pepper, and chili, but these are enough.

If the meat of bluefin tuna is not made into sashimi, it is simply an insult to this top ingredient, so no seasoning is used at all.

I found a dry place on the beach, moved a few reefs to form a triangle, and set up two large clam shells.

He shook the sea water on the tinder moss and hit it lightly with a flint. The tinder moss was immediately ignited, and the crackling of grease was heard from time to time in the exuberant flame.

Use the fish oil from the belly of the bluefin tuna to smear the two pieces of clam shells, slice the angry frog legs into large pieces, and toss them in the pot for broiling.

"Zizi."

The snow-white frog meat is slightly shrunk, turn it over and fry it, sprinkle with some green salt and devil pepper powder, and it can be out of the pan.

The clam-shell pan is not very easy to use. It is a little sticky, but the frog meat is golden in color and the burn marks are quite impressive.

Gungun simply picked up the smaller clam shell as a bowl, and the two large pots of clam shell on the fire were bowed left and right, and soon a large "bowl" of frog legs was fried.

Lin Chou went to the puddle to pick the tinder moss to bring back the little silver fishes.

These little silver fishes only had an almost transparent **** in their stomachs. They didn't see anything to eat in. It was very clean and didn't need to be handled. They just used their fingers to faint and smear the oil and then they went out of the pot.

Most of the tinder moss was taken away, leaving only the Ding Huo Miao licking the bottom of the clam shell. The little whitebait made a "sizzling" sound in the pot, emitting small oil bubbles, and the fragrance was overflowing.

Lin Chou proceeded to process the bluefin tuna sashimi, peeled the skin, and directly divided the fish into two pieces. One piece was slightly changed a few times, indicating that Gumbo can start eating.

He chose the meat at the corner between the fish's brain and the fish's body. After removing it, it was a semi-cylindrical shape with almost no muscles.

This is the softest part of the fish. It is light pink in color and extremely rich in fat.

This part of the meat is called Naotian, and it only accounts for about 0.3% of the weight of the whole fish. It is very scarce. It is the cook's own welfare, and it is natural to refuse and share it.

After simply cutting it into thin slices, Lin Chou twisted a piece and put it in his mouth.

"Well!"

I couldn't help closing my eyes, quietly feeling the fragrance of fish in my mouth. There was no fishy smell of raw meat and ordinary fish. Instead, it looked like the fruit of a plant or some kind of flower-like smell.

The original taste of the ingredients is simple to the ultimate and supremely delicious. Any condiment seems to be superfluous at this moment.

The deliciousness of bluefin tuna is closely related to the fat content of its meat. The belly fish has the richest fat content, so it is also the most delicious.

This part of the flesh is white in color, crunchy and chewy. The bluefin tuna on the front abdomen and middle abdomen even had their own names before the cataclysm: snake belly and frost.

After eating Naotian sashimi, Lin Chou decided to change the way of eating.

Cut off the fish belly, slice it into thin slices and string together with two fish bones, remove some from the fire, and put some clean marine algae on it.

Thick smoke suddenly appeared on the fire, and the temperature dropped sharply. Put the fish belly skewers in a half-fire and half-smoke place, carefully not let the flame directly touch the fish, and smoke patiently.

After two bites, he wiped out half of the fish and a large bowl of frog meat. Seeing Lin Chou's appearance, he sat down beside the fire, carrying a large piece of fish meat in his hand and holding it on the smoke, raising his eyebrows at Lin Chou. .

Lin Chou is speechless. You are the only smarter in the world. Okay, are you satisfied?

Smoked for five minutes, the surface of the fish began to drip oil, and the temperature gradually rose.

Lin Chou quickly moved the fish away, put it aside, got up and took a bowl of juice out of two useless crooked clam shells.

This is the juice rich in the meat of the Weizi. The meat quality of the Weizi filters the astringency of the sea water, leaving only the unique taste of sweetness and minerals.

A little green salt, a little pepper, stir a little and pour it on the fish skewers, and you're done.

Fish meat, juice, pepper and green salt minced at the same time bloom with amazing taste and texture, and the smoky flavor adds to its amorous feelings.

Lin Chou believes that even if you are on the top of a desert or a mountain, away from the ocean, and a piece of this smoked bluefin tuna fillet, waves, beaches, isolated islands, bonfires, sea breeze, and indulgence will automatically appear in your mind. Crowd.

The slender little whitebait in the pot exudes a slight burnt fragrance, and some fish oil is added, and they are turned over and continue to be grilled.

Lin Chou also tasted the fried angry frog's legs and curled his lips.

Although the meat tastes thick and fragrant when you bite it in your mouth, it is too tough and hard to keep chewing at all.

Sure enough, this is a faint toad, in order to grow a little body and strength, completely ignore whether its own meat is delicious and delicious.

(Well, it always feels like something is wrong...)

If possible, Lin Chou deliberately wanted to catch some angry frog cubs and go back to taste them.

Surrounded by two simple large pots of clam shells, eating delicious food, the bonfire is crackling, the sea breeze gently caresses the waves, Lin Chou can't help sighing loudly.

"Black Shenhai!!!"

He swallowed a mouthful of frog meat, staring at him with big shiny eyes, with a look of expectation.

Lin Chou held back for a long time, but did not find the second half of his poem.

"Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!"

Lin Chou held out his thumb,

"Good poem, good poem!"

"Wow!"

The small fish in the pot was golden brown and crispy on both sides, Lin Chou only tasted it.

"System, exchange two jars of three-color snake wine."

"Here, it's just one altar. Drinking is wrong, don't be greedy."

Looking at the wine jar the size of a fingernail, he was dumbfounded.

Lin Chou frowned, "Don't drink? Don't drink it!"

Kugunang was about to throw the wine jar into his mouth, "Woo..."

Half an hour later, a huge frog's legs, the whole big fish almost all entered into the belly.

Master Gungun was full, quietly watching Lin Chou take a sip of fried fish and wine, not knowing what he was thinking.

"The method of this fish, the scientific name is fire roasted fish, is first dried over a fine fire, and then smoked with chaff, peanut shell, orange peel, and fruit sawdust. It can be left for a long time and fried with dried chilies. It can be served with soft tofu to make soup. It is delicious. My grandpa could chew a fish for a day when I was young....Although some essential steps are omitted, well, the conditions are rudimentary, but the taste is still OK. ."

The inside of the reef used to support the clam shell cauldron made creaking water from time to time, and blobs of foam were spit out from the sharp corners of the reef, accompanied by the delicate fragrance of meat.

"what?"

Lin Chou used a convenient shovel to pull a few times.

The surface of these horns with fragrant steam foam is bluish-white, and most of the sharp corners have a few bluish-white bony flakes, which are shaped like the soles of crocodile or some scaly reptiles, the size of the palms. Going up a bit hideous.

They are covered with lime shells and covered with a thin layer of coral and seaweed, so they did not notice these strange sharp corners when they moved to the reef.

Lin Chou smashed the next one in his hand, smashed his mouth, and swallowed the contents inside.

"Well, it tastes good."

The look in Lin Chou's eyes changed.

With this product, how dare you dislike this lord for eating a plate?

He didn't even let the stone go!