Doomsday Pavilion

Lin Chou slept directly until noon the next day.

Regular customers all know that Boss Lin, who is not doing his job properly, has gone to the black sea again to spend time, so no one has bothered him yet.

However, he was still awakened-still by his own stomach.

Yesterday, I only ate half a meal at sea, and the sequelae of my return was the grunting protests in my stomach like a ring.

"Hi...so hungry..."

I subconsciously looked at my watch, ah, I have completely missed the breakfast and lunch time for myself and all the guests.

Washed up casually, and hurriedly jumped off the home tree.

The air is as fresh as ever, well, the **** cries and the dogs bark peacefully.

"The boss is early."

Su Yourong blinked with big eyes. She is wearing a Lolita-style short-sleeved, high-waisted retro dress today. The dark black tone is full of cuteness.

"Wet Tiger~ It's already noon~"

Lin Chou waved his hand to beckon the two of them to step away and rush into the kitchen through the back door.

"It's delicious. Where is it? I remember there are some leftovers..."

Su Yourong tangled her face and turned her skirt in a circle.

"Don't you look good in the little skirt? Isn't the wet tiger swollen at all?"

dining room.

"Ah, boss Lin!"

"Bao Er? Come so early... oh right, you came to me before, right? What fresh ingredients do you have?"

Bao Er looked a little cramped and scratched his head.

"No, it’s just that the freshly preserved salted vegetables in the house have been opened. My old man has to let me give it to you personally-they are all ordinary salted vegetables. I have told him several times, you don’t need it. Well, the old man...cough cough cough...He is very headstrong when he is old. If I don't follow the rules, I will knock on the forehead."

"Salt dishes?" Lin Chou showed a big smile, "I need it, why don't I need it, I'm hungry."

Bao Er was surprised and pleasantly surprised. He hurried out and took a kimchi jar from the motorcycle.

"Boss Lin, do you still use this thing? Few people in the base city specialize in pickling this thing now, they just throw things away..."

Lin Chou said,

"In the past, my old man had to have this for every meal. When I took over the small restaurant in the alley, the old people in the alley who knew how to make salted vegetables had basically passed away. When I was a child, I didn't want to eat and smell salted vegetables anymore. The smell is disgusting. When I grow up I want to find it but I can't find it."

The so-called salted vegetables generally refer to the vegetables that have been pickled with salt, and the name is slightly different from place to place.

The "salt vegetables" that Bao Er said is actually a by-product of pickling mustard heads.

When Lin Chou was young, the old people in the alleys who knew how to pickle mustard heads liked to use a kind of coarsely burned earthenware pot with a cover. The bottom was laid with the leaves of Mujiangzi and Zanthoxylum. Dip the roots down in the kimchi water. The mustard tassels are plated into knots, then all the tassels are tied together and piled up neatly. Finally, evenly sprinkle salt on the tassels. After covering it, it only takes a few days to ferment. Sour, take out and eat.

This kind of crude mustard tuber is more called pickled cabbage head. The mustard tassels above it are dried up by the rough sea salt grains and the excess water is unbearably salty. You need to eat it beforehand. It lasts for a day or so, but even so, the salt content of a short piece of mustard green can easily feed a whole bowl of rice porridge.

Mustard tassels have a faint sour and stinky smell. Except for the alleys in Xiacheng, they rarely appear on Mingguang dining tables. Almost all of them are thrown away. The elderly can't tolerate this waste, so they like it. There are several layers of potherb mustard in the bowl of pickled vegetable head. The freshness of potherb mustard and the bitterness and bitterness of the mustard tassels are combined. I didn’t expect it to be a bit popular. Many people in the alley like the taste of this kind of salted vegetables—well, speaking of it. Potherb mustard is also a variant of mustard, and it is used for the root and the leaf of the mustard.

The pickled cabbage can be sold and used to stir-fry shredded pork and serve with rice.

The unworthy leftovers of salted cabbage were left to the neighbors in the alley, so the taste of salted cabbage almost filled the entire childhood of Lin Sorrow and the friends in the Pythagorean alley.

The moment Bao Er saw Lin Chou's expression, he knew that he had hit the big luck again.

"Haha, isn't it... My old man was so scared by the accident that he was sinking into the sea last time, and he still says that he is seasick-he doesn't go to the 11th market to go to a stall now, all day long. Make some mess at home, make some miso, pickles, pickle bumps, bacon and cured fish. The pickled cabbage head that just opened the jar just before has to give you a jar, and I'm still thinking about you. It must be bad."

Lin Chou rolled up his sleeves and reached out to pull out a pickle head from the clay pot.

"I don't really like Caitou, but what about Potherb mustard and mustard stems? Hey!"

"I occasionally want to try pickling a little bit, but my father said that this item is very'popular'. The older you are, the more experienced the pickled dishes are, the more fragrant they are, so I have never tried it-only soaked before. Once pepper, there is no other taste except sour."

Bao Er said,

"Ha, my old man said the same thing. He didn't let me touch his baby kimchi, pickled vegetables, sauerkraut at all, saying that the palms of young people are prone to sweating and sour the whole jar of good vegetables."

Lin Chou smiled,

"The old man is right—you haven't eaten it yet? It just so happens that I use this salted vegetable to make a dish that I ate when I was a kid. You can eat it before leaving."

Is there anything else?

Bao Er rubbed his hands, salivating a face,

"Use me to help you?"

After that, I felt like I was really stupid. When did Boss Lin start cooking with others.

Lin Chou waved,

"Just a few minutes, just wait."

Simply wring out the salted potherb mustard and mustard tassels, cut them into small cubes, soak them in the fence to remove the salt, and Lin Chou began to prepare other "side dishes".

When the scientific research institute had not increased the output of potatoes to per mu of land in tons, the people in the alleys liked the cassava that also grew in the ground. It was unexpected that they were everywhere in the city and in the wild, and they dug the roots out to wash the foam. After soaking and steaming, it is fragrant and sweet. It can also be ground into tapioca flour, which can be used in various ways.

When he was young, Lin Chou’s father would often use steamed cassava to be crushed into puree to trick Lin Chou into saying that it was mashed potatoes. Lin Chou really believed it. He thought that his father had changed his temper and was willing to buy potatoes for him, and the salted vegetables were cassava. The fixed collocation.

The pork bone broth placed in the constant temperature cabinet is taken out and poured into a large pot to boil to boil the washed pig intestines.

A piece of cold cooked pork belly was cut into two-centre small cubes and fried in a dry pan until the oil came out. After that, the chopped salted vegetables were put in the pan together. Then, Lin Chou was finally willing to ask for the soaked chili that he had failed to make.

As soon as the jar of hot peppers was opened, a strong sour smell came directly onto the skull from the nasal cavity, making the scalp of the two people seem to be rusty with electricity.

Bao Er's teeth are straight, and he speaks with saliva.

"Hey...Brother Sorrow, is your jar of pepper soaked in old vinegar? This is too scary..."

Lin Chou coughed,

"I'm good at cooking with smoked meat. As for kimchi... and pasta, it's like a natural rival, I can't afford to provoke it-I've encountered all of them today."

Bao Er blinked.

"There are things that your boss Lin can't do?"

"That said, if I am omniscient and omnipotent, why would I still run here as a little cook..."

The corners of Bao Er's mouth twitched. I really don't know if your old man is humble or a fan of the authorities. Are you still a cook? whispering sound!

The sour and sour hot peppers grabbed a large handful of them and threw them into the pot. The thoroughly marinated devil peppers were covered with sour water. The hot pot immediately rushed out, steam like a cloud of mushrooms. Surging.

Bao Er was smoked by the sour taste, one stimulating and the other stimulating,

"Hey fucking, Mr. Lin, you are sour and sour, I'm a little bit on my head-I feel dizzy as if I drank too much when the heat was over!"

Lin Chou was so pleased with the cuteness of this stuff.

"Deadly dizzy."

After the fire is boiled, squeeze out the acid water from the sour chili with a slotted spoon, then remove the chili and discard it.

The cooked salted vegetable soup is divided into two pots, and one pot is thickened and served.

The boiled pig intestines are drained and sliced ​​with an oblique knife. Without oil, stir-fry with green onion and **** in the pan. After frying the water and fry the fat, pour it into the high clear spring mountain, set off the fire in a partial pan, and burn the intestines with wine.

After the fire is extinguished, pour the unthickened salted vegetable soup into the sausage pot and cook it together.

"It's almost there, it's time to prepare the goods."

Lin Chou took out a bag of flour from the cupboard and melted a spoonful of lard and noodles with water.

"Huh? Boss Lin, this is cassava flour, the color looks like it."

"Yes, one third of the taro powder is added to it."

The cassava flour is a bit less tough than flour. It needs to be beaten vigorously to clump, and then cut into a glass marble-sized agent, gently squeeze it with your thumb and forefinger, leaving a round pit on each side.

In a pot of boiling water, the processed cassava dough agent is cooked in a pot.

When cooked, the cassava dumplings are translucent, crystal clear and sticky, and the shape resembles abacus beads.

The shape of this cassava dumpling is a Hakka dish that Lin Chou's father took from before the cataclysm-abacus.

Put the cooked cassava dumplings into a bowl, remove a few slices of fat intestines and put them into a bowl, pour the pickled vegetable sour soup with glutinous juice, and finally sprinkle with chopped green onions and minced peppers.

Bao Er probed his head and said,

"Boss Lin, when you were a kid, your dad was so kind to you, didn't he—too much effort to cook for you?"

Lin Chou scratched his head,

"When I was young, I was weak. I had a small appetite and my family was poor. Salted vegetables, tapioca flour, and pig intestines are all cheap. Meat and vegetables are nutritious and healthy. When I was young, I didn’t eat hot peppers. I only used kimchi soup, which tasted bad. Quite a lot."

"Talk about what you are doing, try it, You Rong? Chizhi? What did you do, eat! By the way, let's see if the rammed goods under the mountain are starving to death!"

Well, Wu Ke is now the one who can't live without Lin Chou. Since the last time he gave up his life and tried to specialize in cooking with "science" with two bodyguards, he has never touched the stove again.

"Shoot."

Four heads suddenly appeared at the door: Chi Zhi, Su Yourong, Wu Ke, and Si Gouzi.

Si Gouzi's head rested on the door frame, and the huge nose that came in took up more than half of the dining room.

Si Gouzi snorted and smelled it. The weird sour smell made it sneezes several times, and all the tears and nose came out. In an instant, he ran away with his tail between his head and his head, leaving a miserable howl all the way.

"Oh...oh, oh, oh!"

The Lord Billowing in the cold behind the mountain stream heard the movement in front and barely lifted his eyelids and took a look, then rolled over angrily.

"Wow."

Continue to sleep.

Lin Chou looked at the three people silently,

"What are you doing?"

Wu Ke wiped his face, and there was a handful of notes in his hand.

"Ahem, fight the landlords, fight the landlords for a while-those who didn't win, just just play around."

Lin Chou was surprised,

"Big-chested sister, you and Wu Ke are fighting the landlord?"

Red is only weak and weak,

"I have washed the dishes several times, it's boring..."

And added,

"It's me and Yourong fighting the landlord."

Wu Ke nodded repeatedly.

"Yeah, Big Sister Chizhi and You Rong--and Baoji Doudizhu."

"Yes, I don't have time to be poor with you, eat something first."

Wu Ke took a leap,

"What's this, upgrade to exclusive version of pimple soup? Can I apply for a big bowl, I haven't had a good food for a few days..."

Lin Chou rolled his eyes and said,

"This dish is called sour soup minced pork abacus, thank you."

Wu Ke couldn't wait to throw a cassava dumpling into his mouth.

"Ah woo emmm, sigh... so sour... so spicy..."

"There is rice over there-how many times have I said it, this is food, not rice!"

When the cassava dumpling bites in the mouth, the taste buds are the first to perceive the sourness of the sour chili and the hotness of the paste. When the huge amount of sour and spicy is in the mouth, only the fragrant smells. White rice can save everyone’s destiny.

Wu Ke quickly took a big mouthful of rice, and couldn't help but **** up the soup.

"It tastes so strange, what are the vegetables inside..."

The special fragrance of the fermented salted vegetable finally emerges from the hot and sour cage under the isolation of the rice. The minced meat provides sufficient fat and burnt fragrance is its best source of power.

The potherb mustard stalk and potherb mustard stalks were evenly attached to the surface of the cassava gnocchi when chewed. When the cassava gnocchi fell apart under the teeth, the vegetable particles could no longer be covered. .

There is a hint of sourness in the fragrance, crispness and sweetness, just like the taste of spring artificially stored.

But this is not the end. The cassava dumplings are still left at the end.

After the salted vegetables and hot and sour, the sweetness of the dumplings composed of cassava flour and taro flour is once again sweet, full of flavour.

At this time, a large trembling fat intestine is added, and the inside is full of face and face, and it is so hearty and can not stop!

Bao Er's eyes gleamed when he ate,

"My God, boss Lin, you haven't put any seasoning in it. It's not too scientific, it's delicious, it's so **** good--then what, do you still have some jelly? Some more!"

Su Yourong's mouth is so greasy,

"Good times, especially good times!"

Lin Chou tasted a few bites, and felt that his father's inspiration for this dish from mashed potatoes with meat sauce was really amazing-and how picky was his mother when he was a child to be so powerful. What to do?

It's useless to say more, just take a few more mouthfuls of rice quickly.

After all, the best answer to a dish’s taste is to know how much it serves.