"Brother Chou, what do you have for breakfast?"

The big-breasted lady with a cold aura, Yanzi and Baldhead who had just freshened up from behind also came back.

Okay, I can't sleep anymore.

"Big-breasted sister, take out the biggest casserole in the cabinet, wash it and put it on the charcoal stove to heat it. Don't forget to rub some lard in it!"

Chi rolled his eyes and walked into the kitchen with a cold snort.

Lin Chou was a little confused. What's wrong? A big-breasted sister can also lose her temper?

Shen Feng squeezed his eyes,

"Hey, boss Lin, I stayed up all night and didn't get out of bed... No wonder the boss lady is so angry. You have to remember to pay enough for the public ration tonight."

"..."

Since you have to do it, you can't just mess around with it.

There was no food prepared in advance for several days. Lin Chou only had two bowls of chicken skeleton soup left on hand, a few reed chickens, and a few large herrings that he picked up from the mountain stream a few days ago.

However, one breakfast is enough.

These big herrings are quite impressive, with arms as thick as half a meter long.

The jagged fangs look very scary and ferocious, but they are completely herbivorous fish, barely even close to being a low-level zero-level fish.

To put it in systematic evaluation terms, except for fish whiskers and fish lips, they are all materials used in farmyard manure.

As for the reed chicken, it's because one of them has been suffering from chicken plague recently. There are not many ordinary chickens in the whole sky, but this little guy of the zero-level and intermediate level is jumping happily.

When Lin Chou made the soup, he would either use an ordinary old hen or hazel chicken. If he had no other choice, he would not choose this kind of reed chicken.

The reed chickens have such a lively temper that they are like wild dogs running wild every time they come out of the cage to have fun. There are no places they can go to, and the chicken feathers all over the mountains and plains are very annoying.

This chicken may be too cute. Although it knows how to scratch the ground and catch bugs without feeding itself, it doesn't grow up.

Two pounds in five years is the standard for exoticized reed chicken.

The poor cannot afford it, the rich think it is not fresh enough, and their status is quite embarrassing.

Slaughter them all, drain the blood and remove the bones, cut them into thin slices with the skin on, and put them on a plate.

The big herring, which is running around and jumping around, looks like it has been kept in the water tank for five days. The water is changed twice a day, and it has become "slender".

When the belly is empty and excess fat is consumed, it is the golden period for eating.

Pick up the big herring, slap it on the back of the head, and cut off the head, quickly ending its suffering.

Hold down the body of the fish and slice it open along the spine with a diagonal knife, and do the same when turning it over.

The big herring is a typical thorn. There are only thick intercostal thorns on the fish's belly, and it only needs a shallow blade.

After the processing, only two fine fish fillets are left from a big herring.

Then turn the fish flesh side up and skin side down, and cut into large thin slices.

After cutting off with one knife, stop close to the fish skin, and then cut off the skin with the second cut.

In this way, the skin is tightly connected between the two pieces of fish. When fully opened, it looks like a fluttering butterfly, with pink in the middle and white and tender edges.

"Brother Lin, what do you want to eat?"

Huang Dashan was a little impatient when he saw Lin Chou handling the ingredients.

"I didn't prepare anything, so I just made a side stove to deal with it."

After processing the ingredients, place the heated casserole with the charcoal stove in the dining room. Add two bowls of chicken soup, a few slices of young ginger, a green onion, and half a lemon to the pot, and add water.

Before the water boiled, Lin Chou still had time to make a dip.

Chop shallots, minced garlic, minced fresh chili peppers, a little balsamic vinegar, a spoonful of soy sauce, stir well, and finally add a few drops of sesame oil, it's as simple as that.

“Two hundred per person, you can pay at the counter yourself, only swipe your card, no cash will be accepted.”

Since he had to eat too, Lin Chou could actually choose not to charge for the meal.

But considering that this would be condemned by conscience, I had to give up this idea of ​​self-destruction.

Everyone is happy,

"Brother Lin, if you want to eat in a big pot, you have to start at 200 yuan. Is this a black shop?"

Huang Dashan also began to dislike it,

"I still miss the pot of dog meat from last time. It was fragrant, delicious, and warm... This pot of clear soup is watery, which makes it unpleasant to look at."

Who cares about that? I've been hungry all day and want to twist my chopsticks into windmills.

The thin slices of pink chicken are clearly defined, and the red color on the surface of the fiber and the white color inside are the best combination, neat and delicate.

There is a thin trace of white oil between the chicken and the chicken skin, which is just right, moist but not fat.

Such thin chicken slices need to be taken out within five seconds of boiling water. Every second longer, the juice in the chicken cells will be lost exponentially, causing the meat to become old and taste sluggish.

Keep your chopsticks away from the meat, and be sure to remove the chicken slices at the moment they begin to shrink.

Put it in your mouth while it's still hot without any condiments.

All that remains in the mouth is a delicious, tender and smooth mass, which is simply intoxicating.

The chicken should be cooked while it's fresh and tender, while the fish should be enjoyed when it's smooth and chewy.

Butterfly slices are also called flying slices. The shape and color of fish slices are the best. As soon as they are put into the pot, you can see the fish slices shrink rapidly, like a small white flower blooming in the clouds. It is not impressive, not surprising, and takes care of itself.

pity.

When the fish meat changes from translucent to glistening white jade, it is ready to be taken out of the pot. At this time, the fish fillets are the most elastic and unique.

The charcoal stove burns hotter and hotter, the water in the casserole becomes thicker and whiter as it is rinsed, and a soul-stirring aroma begins to escape.

It was originally a pot of clear soup without any appearance, but at this moment it has become a proud snowy green pine, and its art surpasses all others.

Huang Dashan glanced at the table with his dog eyes for a long time.

"Brother Lin, why don't you prepare a spoon?"

Lin Chou dipped a piece of white fish meat into the water, closed her eyes and savored the wonderfulness of them blooming in her mouth.

Eating this thing early in the morning is luxurious, luxurious, **** ah**.
Chapter completed!