Chapter 116： Perfect appetizer (1/2)

As the saying goes: wine strengthens the liver and courage, and the flesh strengthens the body.

This sentence perfectly interprets and defines the evolutionary-wine pouch rice bag.

Ahem, it is recognized that the more powerful the evolutionary is to eat and drink, the stronger its digestive ability and the higher the utilization of the energy and origin of food.

The reason why the base city is not officially certified but almost everyone believes in it is due to Master Wei Tianxingwei.

Master Wei has become the fifth rank high all the way, and his gossip rumors are countless:

For example, Master Wei requires 20 chefs to cook a meal together, and the cook who cooked for Master Wei used to have three to death. Master Wei needs to eat 10,000 catties of meat and drink 50 jars of meat for a meal. Qingquanshan gargle...

Keke, in a nutshell, food, clothing, housing and transportation, food comes second, but Lin Chou insisted that food, clothing, housing and transportation.

After finishing the dinner for 300 people, Lin Chou also began to prepare to complete his task of ”top snacks”.

After thinking about it a little bit, Lin Chou had thought of several peanut practices. What is the source? Naturally, he heard the legend of peanuts that his father and grandfather had longed for.

Preheat the oven for use, and then dig out a few rows of peanuts to harvest more than two hundred catties of peanuts. Wash them and divide them into two for use. Peel one of them.

Take a pot, pour all the peanuts in their shells, add pepper, green salt, and soy sauce, and cook them on the fire.

Wash the rice, mash the peanuts, put it in a casserole with rock sugar, add water to two-thirds of the casserole, and boil on the fire.

Soak some peeled peanuts in warm water and set aside.

In another oil pan, boil the oil on high heat and turn off the heat, pour in the peanuts and fry them, and stir fry until the skin is brownish yellow. After the pan, the remaining temperature of the peanuts will continue to color the peanuts until they change. The peanuts will become brownish red. If they are not cooked in time, the peanuts will turn black and bitter.

Divide the fried peanuts into three portions and serve on a plate. One portion is sprinkled with green salt, one portion is sprinkled with sugar, and the last portion is spread out and allowed to cool for later use.

Lin Chou took out the jar of freshly brewed vinegar that Shan Ye jokingly called ”60 years old”-in fact, it takes at least a year for this jar to settle before it is suitable for use, but Lin Chou can't take care of the slight difference in taste and is eager to use it. Up.

Beat a spoonful and pour it into a pot, add two-thirds of a spoonful of sugar, boil on low heat until the sugar melts and make a big bubble, add a few drops of soy sauce to mix until thick, pour it into a bowl and let cool.

Choose a large shallot, cut into small triangles, diced green pepper, fully cooled fried peanuts and sweet and sour sauce, add salt, half a tablespoon of vinegar, mix well, peanuts in old vinegar, and finish.

At this time, the peanuts soaked in warm water have swelled up, and the red clothes are peeled off, ”Hey, system, I want a freezing room of minus 18 degrees.”

The fresh-keeping cabinet trembled, ”Dip, the freezer compartment has been opened.”

Lin Chou opened the fresh-keeping cabinet and saw that there was an extra grid in the lower right corner. After opening it, a cool air blasted over his face and put the peeled peanuts into it to freeze for later use.

At this point, the peanuts boiled with the shell are cooked, pour out and divide into two parts. After the part continues to drain the water, the salted peanuts are finished.

The other part is put into the preheated oven, the oven is turned off, and the oven is simmered for one hour, and the peanuts are hung in the oven and finished.

Take out the frozen peanuts in the refrigerator and fry them in a hot pan until slightly yellow. Leave some oil on the bottom of the pan, add pepper and dried chili until fragrant, pour in the fried peanuts again, and stir-fry at low heat. Add salt, a little sugar and some dried chilies. When the new chili oil becomes bright and discolored, take it out and let it cool. Drunkard peanuts are finished.

Take the peanuts, go to the red coat stone, grind the powder, add water and filter twice, take one third of the starch and stir into a slurry, and the other two thirds are boiled in the pot. After picking out the condensed bean skin, add the mixed starch Peanut milk, stir and boil quickly while it is hot, put it into a square container and throw it into the fresh-keeping cabinet. After about six hours, it will turn into a smooth peanut tofu. It can be served cold or hot.

At this time, the peanut rice porridge was also cooked, Lin Chou wiped the sweat from his forehead. This tossing was even more tiring than just making a big pot of rice for 300 people.

Lin Chou also refers to the past, ”System! Old vinegar peanuts, drunkard peanuts, salted peanuts, hanging peanuts, peanut japonica rice porridge, salt-fried peanuts, sugar mixed peanuts, hanging peanuts, and peanuts and small tofu in the fresh-keeping cabinet. There are nine kinds in total, let's send out rewards!”

Hehe, really think the coach can't make peanuts?

Actually even this kind of sub-question has been worked out. Haven't eaten pork and haven't seen a pig run?