Lin Chou quickly forgot about the lawsuit, and asked cautiously,

"How about you try the local specialties of this world and do as the Romans do?"

Leng Han nodded coldly,

"Um."

There are some souvenirs besides duck.

Occasionally, the water level of the green saltwater river would drop, revealing a large block of river bed that was half black mud and half fine sand. Small shrimps, crabs, clams, and snail shells were quite common.

This stuff is pretty good for improving the taste. As for filling an evolved person's stomach, maybe Lin Chou would have a more realistic effect by eating two tons of sludge directly.

In addition to these things, you can occasionally find one or two chubby sea cucumbers as long as two fingers long. The black, red and green three-color body of the sea cucumber is as conspicuous as a barcode before the cataclysm.

After a long time, Lin Chou harvested a batch of light-dried sea cucumbers. It is estimated that the total amount is about eight taels. Calculating, each dried sea cucumber is about ten grams but not more than twenty grams.

If they were left outside, the light dried sea cucumbers weighing about ten grams each would probably be ground into powder by the Mingguang people and used to feed the Black Mountain wild boars, right?

The wealth-making stories of some large pig farmers occasionally mentioned using dried earthworm powder to wean piglets, spicy snail sprouts to strengthen their bones, and dried sea cucumber powder to enrich their "skin"...

There are many techniques like this. It is said that the Black Mountain wild boar raised in this way is the best pig, and the price is much higher.

Lin Chou ruthlessly soaked all about eight taels of dried ginseng. Dried sea cucumbers can be soaked in water or oil. There are not many opportunities to use oil hair. Water soaking is simple and practical, and has a larger audience.

Leng Han looked at a small pot of black dry goods,

"What is this... mulberry for?"

"It's a sea cucumber," Lin Chou corrected, "at least it's not as small as a dried mulberry, right?"

Leng Han was silent.

Lin Chou explained happily,

"Even though it's small, the meat is very strong and very tough. Sometimes when the tide goes out, I can pick up one or two of them, but I haven't been willing to eat them. I'm just waiting for when I can get enough for a pot..."

"See if the meat is not there, it is dark green and has started to turn black. I am afraid it has lived for ten or eight years. Hey, it has only grown so little. To say that this world is really weird, the ecosystem

It’s completely messed up.”

Lin Chou and Leng Han opened a cellar, where thousands of crystal round boxes were neatly stacked.

"It looks... like a can?"

Lin Chou nodded,

"Yes, canned sour pineapple, canned wild yellow peach, canned whitebait, canned water celery... Well, this is the best. This is canned red kidney beans, fragrant and very hungry! It's a pity that I only picked one.

Those prodigal ducks...well, they were banned from the garden. Later, I planted them several times but couldn't grow them. I was so cruel that I had them canned. Hey, I also ate red kidney beans before they were canned.

Braised barley rice, tut, this is the best thing in the world~"

Leng Han looked at his toes and became even more silent.

Lin Chou said,

"I'm going to cook you a tough dish today. By the way, have you brought all the seasonings? Do you have the xo sauce?"

"Yes, I went to Yanhui Mountain before coming here..."

"That's a good feeling!"

"..."

Leng Han sniffed,

"Why do I seem to smell roast duck?"

Lin Chou panicked and quickly closed the cellar lid.

He dug a larger and deeper canning cellar. It was actually a two-story cellar. The bottom floor contained several large tanks of bad duck. To be precise, there were one tank of bad duck, two tanks of bad duck tongue, and four tanks of bad duck.

Palm.

Before the catastrophe, this was something that could only be done if the family had a mine, but now, the only thing Lin Chou could think of was silage feed for pigs, horses, cattle and sheep.

If nothing else happened, Lin Chou would at least put them away for the next year, and maybe if he was in a good enough mood, he would go over and take a look.

Just take one look at it and definitely won’t eat it.

"How is that possible! Where did the roast duck come from?" Lin Moumou rolled his eyes and quickly opened another cellar, "Is this what you smell?"

The aroma of wine, meat, the compound aroma of fermentation and the faint sour aroma like old vinegar. Leng Han was a little confused when he was hit by these smells. He looked at the two small jars in Nuo Da's cellar,

"Ah...so it smells like this...I don't know...what is this?"

Lin Chou breathed a sigh of relief,

"This is awesome, guess what!"

Leng Han sniffed hard,

“It tastes like duck, and also, it tastes like salted fish!”

"..."

Lin Chou felt very sad for a moment. How could such a good thing taste like duck and salted fish?

"Ahem, no duck! No salted fish!"

"Let me show you my exquisite collection, the red stone frog!"

The jar was opened, and the rich aroma of wine hit his face. The jar was covered with a layer of red "fine sand". Lin Chou stroked the fine sand aside, revealing a mat made of banana leaf stems cut into filaments and woven underneath.

The mat is removed:

The naked stone frogs were piled up in four neat rows. Each stone frog with its internal organs and tips of toes peeled off, leaving only its plump thighs, looked fat.

Lin Chou deliberately left some fat on the belly and subcutaneous part of the stone frog. Under the influence of the red lees, the originally white and flawless fat glowed with a light golden color like morning glow, with a smoky texture, and looked as fluffy and soft as clouds.

.

But the very strong muscles of the stone frog now show a tender pink color, the color is very consistent from the inside to the outside, and it has been soaked through by the red residue.

Leng Han said,

"Is this wine lees?"

Lin Chou nodded,

"Yes, it's the lees of barley wine."

Leng Han was not surprised. In her opinion, Lin Chou Niang, a low-alcohol fermented wine that was very rough at first sight, would not have any difficulty.

"But why are the lees red?"

I have drunk barley wine coldly once or twice. It is slightly sour and sometimes seems cloudy, so I don’t like it very much.

"Oh, you're talking about this. I found two corn stalks in the forest before. They were already dead, so I picked some dried beards on the cobs, mixed with black rice and distiller's grains and fermented them briefly. Then they turned into fake red grains.

, you know that molded tofu is fermented with corn beard and glutinous rice, right?"

Leng Han nodded in understanding,

"I just said that red wine lees doesn't smell like this~"

"What about the other two jars?"

Lin Chou opened it with a smile,

"It's the same, this one is dry dregs, and the other two jars are wet dregs."

When the other two jars were opened, there was simply a red "sludge" inside, which smelled fishy and even smelly, which was quite strong.

"Although it's all garbage, the smell from the wet grains is much stronger. After all, it's raw meat. The meat is best suited for braised, stir-fried and barbecued. It's tender and smooth."

"That's bad..."
Chapter completed!