Doomsday Pavilion

Sikong caught the pan without getting annoyed, and squeezed his eyes to Lin Chou.

"Sorry, those two...the new bosses are sitting outside? How many numbers are in the queue?"

"..."

Lin Sorrow said,

"That's Shan Ye's little fan girl, it has nothing to do with me."

Sikong struggled with a face,

"Is it small? It's not too small. I think this is also F-labeled at least, tusk."

"Sure enough, the good cabbage has been let the pigs go."

Lin Chou raised his eyes, "My surname is Si, is your spring here?"

"Fuck, my surname is Sikong! You are mentally retarded!"

Lin Chou was a little curious. Our Young Master Sikong had never talked about women before.

His focus has always been very strange, such as tofu brain, such as scallion pancake, such as jerky in Xiacheng district.

Well, if Young Master Sikong must have a relationship with the "woman", then he likes to listen to Bai Suren playing the piano and singing the ancient music Peony Pavilion, and he can barely be included in this list.

"Ahem."

Sikong coughed twice and walked away in embarrassment.

"My son is in Yaxing today, so I can barely try your new dishes."

Spread the torn musk meat evenly in the steamer, and sprinkle some three-color snake wine and rice wine on steam.

Lin Chou took out a piece of material that had already been prepared:

Scallops, also known as scallops, are one of the "eight treasures of the sea", a treasure tribute to the royal family in ancient times.

Lin Chou chose the best scallops that can be found in the base city. The price is one or two of 900 circulation points. Among ordinary ingredients, this price is quite astonishing.

You know, one catty of rice with better quality is only two circulation points per catty. The cubs of the toothy wolf caught by hunters like Bai Qiongshou can only sell one to several hundred circulation points.

Each of these scallops is comparable to the size of a baby's palm, the color is light yellow and the belly is full, and the hand feels dry and delicate. Almost a single such scallop has more than one or two.

Arrange the scallops neatly on the steamer, turn on the fire and steam with a lid.

Dried land fish, land fish is actually flounder. The meat is tender. After being made into light dried fish with a unique technique, it is widely used in Cantonese cuisine before the cataclysm. You can see the land fish in soup, stuffing and seasoning. , It is no exaggeration to say that this is blindly soul food.

When the earth fish is used in stewing soup, the soup is clear and sweet, and it has a unique style. It is not like other fish to make a thick milk soup, so it is very popular with some chefs.

Dried earth fish needs to be roasted with an open flame. The roasting time depends on its moistness. Roast the skin until it is slightly charred and the inside is dry with a slight "beep" sound. After removing the burnt ash, wash it with rice water. Clean, steamed on a tray.

Ham, this was Lin Chou's last half day's inventory. The ham that came from the bottom of the sea only left this point, cut off the big piece of the palm, one word, steam!

In addition, there is also a bowl of lightly dried shrimps to be steamed as well.

The five steamers boiled with steam, and the heat and different aromas began to interweave in the kitchen.

At the same time, Lin Chou picked out some dried red onions and big wild onions and chopped green onion rings. After cutting a large pot, he chopped half a catty of minced garlic before it was over.

This is also because Lin Chou is an evolutionary person, otherwise, with the spiciness of wild onions and red onions, it is guaranteed that anyone who cuts onions can cry to the point of breaking.

After preparing the work, all you need is to wait for the contents in the steamer to be steamed.

At this time, come to a cook casually, and it is not difficult to see from the materials he prepared what Lin Chou is going to do.

That's right, what Lin Chou has to do is "XO" sauce, the nobleman in Chinese sauce.

The name XO sauce is derived from the famous wine Cognac.

Brandy is a distilled wine whose production grade is related to the ageing time stored in wooden barrels. The longer the aging time in wooden barrels, the higher the quality. XO refers to "ExtraOld" and at least it should be stored in wooden barrels. Barrel for ten years.

Due to the low production of XO grade cognac, the price is extremely expensive.

The homemade XO sauce, which originated from Cantonese cuisine, uses the meaning of XO to express its value and flavor due to its sophisticated selection of materials.

XO sauce does not even have an established standard, and there are local customs and charms in various places.

The recipe is never easily available, but the main ingredients must be scallops, ham, dried ground fish, shrimp and chili.

The biggest secret is that there are no secrets, knowing the production method and craftsmanship, but not anyone can make a good flavor.

The most important thing in the production of XO sauce is always the material. The quality of the ingredients is the key to the taste of XO sauce.

"Huh~"

Lin Chou opened the steamer, and all the ingredients had been steamed.

After taking it out, tear the shredded musk meat, scallops, ham, and dried earth fish into thin shreds while they are hot, ensuring that the lengths are similar. There is no advanced skill, only patience is required.

After tearing it, heat the pan with wide oil, fry the scallop shreds first, ensure the oil temperature, there is a tumbling oily flower in the pan, fry it until golden and crispy, remove it, then smash the shrimp, and then fry it again in the oil pan, and finally fry the land fish dry.

In another pot of oil, put the ham, shredded pork meat, and green onion rings in the pot in order, and fry them until fragrant.

Stir the whole dried devil pepper with clear oil into red oil, turn off the heat, turn the fresh devil pepper a few times while the oil temperature is still low, and set it aside.

Take a new pot, put a large bowl of clear oil on the heat, sauté the minced garlic, add a whole head of unpeeled garlic, thyme, **** bud, a few citronella filaments and cumin and stir fry to taste. Shredded pork, shredded ham, shredded scallops, dried ground fish, shrimp and green onion rings are put in the pot at the same time.

Change to low heat and stir fry. At the same time, add the freshly fried red oil and clear oil slowly and continuously until all the ingredients are submerged. Cover the pan and simmer for three minutes.

At this time, Lin Chou picked a few chicken sprouts and crushed the bones of a few hazel grouse into bone meal, mixed with salt, a little soy sauce, rice wine, and three-color snake wine to make a thick juice, opened the pot and added it.

Flip the various ingredients in the pot gently to avoid slight deviations in the taste.

After boiling it for half an hour, you're done.

The freshly baked XO sauce is amber-like in color, and at the same time it is bright red, perfectly presenting the look and feel of aged cognac.

Sikong smelled it and took a glance, a little unhappy.

"Fuck, the incense is very fragrant. After waiting for a long time, you got a pot of oil out. You want my son to drink the oil? I'm tired of thinking about it."

Lin Chou was very disdainful, this thing was not for eating.

Just this big pot of XO sauce was enough for Lin Chou to use for a whole year, and there was still so much meat from the musk deer.

Lin Chou wondered if he was going to the beach another day to get out the shrimp paste and crab sauce.

Although there are few opportunities to use, it is absolutely necessary. This is a matter of principle.

"Hungry, hungry, hungry..."

Sikong wailed feebly,

"Are you doing this to your God, ah... God is about to die, don't you care about it, kid?"