Chapter 249： Almond Brain Flower (Part 1) (2/2)

But the owner of a restaurant in that town was very careful, thinking that moles were all bought by the catty. Wouldn't you lose a lot of money if you lost your head?

So he thought about such a method, taking the mouse brain and boiling the brain flower in water (mostly using pig brain) for cooking.

The cooked rat brain flower is as big as an almond and has a unique fragrance. After tasting it, the guests are full of praise, and the fame of the ”almond brain flower” in the local town spreads.

Due to the complicated and time-consuming processing methods, customers who want to eat almond brain flowers have long queues every day, and the value of this dish has doubled as a result, which is quite anti-customer.

...

The Mole’s head was about the size of a fist. Lin Chou avoided the mouse’s brain incision along the pointed nose near the center of his eyebrows. He made a cut on the hard bones behind his head and tapped it a few times. The head is divided into two flaps.

Carefully take out the rat brain and put it on a plate.

The rat brain is about the size of a common porcelain spoon without the handle, and the shape is relatively similar.

After Lin Chou signaled twice, Big Breast Sister immediately learned, so the two dealt with the rat head together.

After taking out the rat brain, the light red fascia on the surface of the rat brain must be torn off. This fascia is very fishy and will affect the interpenetration of the seasoning and the brain itself. It must be removed carefully and carefully, without paying attention. , The fragile brain will become fragments.

After tearing off all the rat brains with fascia, use ice water several times to wash away the remaining blood.

Take a piece of peanut small tofu that was kept in the incubator before taking a piece of Lin Chou and cut it into two-centimeter squares, blanch the salt water and set aside to cool for later use.

The peanut tofu made by Lin Chou is very tender. Even if it is blanched in salt water, it will be broken in the later cooking process, but this is exactly what Lin Chou intended.

Fresh devil peppers and **** minced into a bowl, mince garlic, pick a few green garlic sprouts and cut into small sections by the way, and cut dried chili into sections.

Heat the pan with cold oil, add the ground **** and devil pepper to the pan with dried Chinese pepper, stir fry a few times until it is fragrant, and add a small amount of pork bone broth.

The broth does not need to be too much, it can be immersed in ingredients.

After boiling, add a few drops of soy sauce and sesame oil to pull out and consolidate the umami taste of the brain flower.

Gradually add salt, pepper, and a little sugar to the soup, add water and starch to make a thin slice.

Thickening is particularly important in the preparation of this dish. Brain flowers are very easy to get old due to heat, and thickening will increase the concentration of the soup. When the density of the soup is greater than the density of the surface layer of the brain flowers, the water and juice contained in the brain flowers will not Will be precipitated, thereby ensuring the freshness of the brain flower.

Then gently slide the naohua and tofu into the pot to prevent it from breaking. While gently pushing the naohua tofu in the pot with the round part of a spoon, gently wring the pan.

Change to a small fire, cook for three minutes, the brain will be cooked.

Put it out of the pot and put it in a bowl, and pile a small handful of green garlic sprouts on the surface of the tofu.

In another pot, pour a tablespoon of clear oil. When the oil starts to smoke, add the dried green pepper to explode the fragrance, add garlic and sesame seeds and keep stirring to prevent the pot from being mixed.

When the oil temperature rises above 170 degrees Celsius again, add the dried chili section and fry it to get a spicy taste. When the chili surface begins to burn slightly, splash it on the naohua tofu from the pot.

”Hey!”

With a soft sound, the fragrant aroma instantly overflowed the entire kitchen, almond brain blossom, and you're done.

Lin Chou swears that at this moment, such a sound is comparable to the most beautiful movement in the world.