Doomsday Pavilion

Su Yourong mumbled all the way,

"Wow, the wet tiger is good or bad, so the smelly things must be eaten by the family."

Lin Sorrow,

"I have said, is it fishy or smelly."

"Also, that thing is so ugly!"

"..."

Sikong looked horrified.

Shan Ye was satisfied and looked down at Lin Chou with the attitude of an overcomer. He was so relieved to see his grandson and his little girlfriend finally on third base. The metal-like sonorous and icy momentum overwhelmed the audience.

"One of them counts as one, it's all **** for Lord Shan, I close my ears!"

Whispered,

"Tsk tusk, young people are so kind, master and apprentice, just think about it and get excited."

Everyone in the restaurant has a deep and serious tone,

"Huh? Did someone just say something?"

"no..."

"Wait, you'll talk later, my ears are a little tight, wait until I open your ears before you talk."

"Huh... I'm full of energy for this early sleeper, eh everyone, what are you talking about, take me!"

Lin Chou's face was black and black, and a slumber jumped out uncontrollably, really wanting to paste all the fish in the net bag on Huang Dashan's face.

Sikong blinked,

"Dirty and dirty people have their own dirty and dirty people. Just ignore him... like this young man, people who get out of silt and do not stain the clear ripples and who are not demon and noble are no longer in the era of catastrophe. I and Some coquettish products with the surname Huang are different, do you know? Cough cough—I smell something delicious about to come out of the pan, please be sure to bring me a copy!"

Shit, you, just now, you have the richest expression. If you think like a wave of thoughts like Sanguan, you can write a year of affliction of 130,000 words when you look at the expression on your face. The drama "The Devil's Stepmother of the Overbearing President's Love for the Farm Girl" After the Finale, plus a summary report of 8,000 words!

Lin Shou's face was distorted by human nature and moral decay,

"Hehe, don't worry, I will leave the fish head for you to eat."

Old head fish belongs to the kind of fish with abnormally rich fat content. This feature is always very popular and has a lot of writing. You can pinch the head to remove the internal organs and wash and set aside for later use.

Then Lin Chou found this year's new straw, used the straws to form a bird's nest, put a few Xinyi in the middle, and placed the straw nests on the ground outside in turn.

Xinyi is the dried flower buds of magnolia and purple magnolia. It is both a traditional Chinese medicine and a spice. It has a spicy aroma after being stewed. It can be used as a spicy stew with various spices and has a unique flavor.

A barbed wire fence was set up on the rows of straw "nes" spread out in rows, and the old fishes were placed in the gaps between the bars, the straws were lit, and the fishes were smoked and grilled.

The light yellow flame temperature of the straw is very low, and the flame is gentle. Under the even heat, the semi-circular dot-shaped scales on the old fish blew up one after another, making a slight peeling sound, and a large part of it was simply crisp It flew out from the fish, and the burnt fragrance overflowed.

The dark gray fish body became close to dark gray, making it even more ugly for three points.

The skin of the old head fish is of the kind that is firm, elastic and strong, and the flames directly burned on the skin of the fish at best will only allow it to shrink quickly and not burst.

Drops of bright oil condensed in the abdominal cavity and the cross section of the fish head, and the burning scent of fish meat quickly spread instead of the burnt fragrance.

Straw flame roasting can not only avoid the cumbersome removal of small fish scales, but also remove the fishy smell, add a unique flavor to the fish, and activate the mellow and delicious fish oil.

The straw burns quickly, and with the last bit of smoke and pungent aroma after Xin Yi burns, the old fish is even preliminarily processed.

Sikong was shocked,

"Wow, it's over? Tsk... But my son likes it, this kind of original and wild way of eating, you Lin dared to give it to my son. The chefs in my family are afraid of my father directly. After stewing them...the dishes they cook are all quite satisfactory, just as they are waiting in line in the cafeteria."

Lin Chou rolled his eyes,

"Raw, you eat it? You kid is afraid that he is silly studying, right?"

"..."

Sikong shut up immediately.

Afterwards, heat up the oil in a hot pan to sauté the scallions, ginger, garlic, the fish and the whole dried chili to stir up the flavor, then pour in soy sauce and a little miso, add soup and simmer.

A pot of hot soup in the pot and the grilled old fish quickly form a thick oily red sauce of tapioca. This change process is very fast, and the soup becomes thick and heavy when almost visible to the naked eye, and the spicy flavor is permeated. At the same time, the fragrance is full.

This is the advantage of hard ingredients, no tedious processing is required at all, and it is still unstoppable.

Lin Chou took advantage of this time to chop the bright red peppers and green peppers into thin circles.

Different from dried chilies, fresh chilies have a recognizable spicy taste, fresh, irritable, and spicy in the mouth.

——Well, maybe this is the advantage of being young.

The delicacy soon came out of the pot, with thick skins like Huang Dashan and Sikong, who had long been waiting for the white rice by the side of the pot, and by the way also spared the big-breasted sister and the ignorant Su Yourong.

This unhealthy trend seems to be intensifying and unstoppable in Lin Chou's small restaurant soon.

Open the lid, put it out of the pot...pot, sprinkle with red and green chili rings.

The red, green, and green chili rings bring the only color to a pot of black stewed old head fish, just what it looks like... it really can't arouse too much appetite.

But just a gentle sniff, to ensure that anyone will fall in love with the taste.

The fresh fragrance of the fish has the mellowness of grilled fish liver, and the combination of sauce and soy sauce is a perfect match. The two seasonings from the same source are gathered, catalyzed, transformed, and transformed in this pot of fish. The fusion, the flavor is full and deep, and the dry and fresh two kinds of peppers are responsible for the spiciness, the sun is like a fire and the old age, the level of spiciness can even be perceived shallowly by the sense of smell, which is unparalleled and moving.

Shan Ye can’t control that much, but he knows what new things Lin Chou has discovered. Most of the things he improvised are delicious and make people swallow their tongues Fruit's penguin eggs), and, often he will only cook such a meal, next time he wants to eat it, there is no door!

A large spoonful of small fish and fish soup was poured on the rice, and he scrambled two bites into his mouth hurriedly.

"Hmm~!"

Shan Ye is like an otaku who has just downloaded a large number of emoticons, and can’t wait to use it out. The expression on his face is called a supernatural skill, and even the quintessence of the country has changed his face. The bald head wrinkles the skin and wrinkles, and most people have to slap the table in surprise.

Spicy and hearty, you can actually eat the faint fragrance of herbs.

And when the fish skin is broken, it reveals the white and snowy juvenile fish meat, which is three points tenderer than the tenderest tofu, which can be broken by blowing. The thick broth of seared fish skin and thick oil red sauce not only adds flavor, It also locks the juice and oil in the fish, which is surprisingly tender and pure.

Shan Ye just felt that the entrance was lightly squeezed, and there was a feeling that even a small fish bone would melt in his mouth.

"Huh, this fish has no thorns?"

Lin Chou also carried a bowl, and joined the scramble in spite of his image, fearing that there would be no more soup left after a while.

"Well, no thorn, just a spine."

Shan Ye gobbled up while giving advice,

"This stuff should be stewed eggplant, with more miso-that taste, tsk tsk."

Lin Chou rolled his eyes.

"Just you can eat."

When Sikong saw that the basin was empty, he reluctantly put down his job, and then he remembered to ask.

"Hiccup~What kind of fish is this fish?"

"Return the fish."

"The name of the dish? The name of the fish? Is it so delicious...interesting..."

Think too much, you!