Chapter 266： Xi Shi Tongue, Sea Ginseng (Part 1)-Congratulations to the underage bread tree of the new rudder! (1/2)

(Thank you book friends for giving a reward of 10,000 starting points for the underage bread tree and being promoted to the rudder master. Congratulations on this chapter.)

The sandworms collected by the elderly are of very high quality, with thick epidermis, and the color of each ring is very bright and convex.

This means that the sandworms are very healthy, are more active in the gravel, eat more, have stronger digestion, and accumulate more nutrients.

In more common terms, these sandworms are athletes who have already exercised their deltoid muscles and vest lines.

The edible part of sandworms is only one layer of skin, so of course, the thicker the skin, the better the taste.

This kind of high-quality sandworm is already at the level of sashimi. When paired with mustard mayonnaise and balsamic vinegar, the taste can make people spit two catties of saliva.

But considering the group of women and the poor Young Master Jiang, Lin Chou had to give up this tempting idea.

A basket of sandworms has already made Great Young Master Jiang Master Tai become like this. If another sashimi comes, even Lin Chou will feel that he is a malicious villain.

The waitress over there has already set up all kinds of kitchen utensils in the courtyard, pots and pans with oil, salt, sauce and vinegar.

When Lin Chou asked for a chicken, the waitress brought him a very beautiful rainbow hazel grouse.

And this hazel hen is still a rare rooster that has lived for at least seven years. Its spear-like tail feathers are all seven colors, and the combs grow to the size of a palm.

Lin Chou had to sigh for the extravagance of Mr. Jiang. In the battle of Jiuzhan Palace, Xue Zhen used it to make a Tibetan phoenix. The taste was so delicious that Lin Chou couldn't deny it.

As a rare second-order alienated creature, the rainbow hazel grouse is as fast as a third-order agile evolver, and it is extremely difficult to catch.

It tastes delicious and has the nickname of Flying Dragon, but Young Master Jiang actually uses it as a standing ingredient?

Even Lin Chou can only use the second-class colorful hazel grouse when making dragon-tiger fighting, which is naturally far inferior to the rainbow hazel grouse.

It's not that Lin Chou is shoddy, but this rainbow hazel chicken is too rare.

Seven years ago, the rainbow hazel grouse could only be called the colorful hazel grouse.

Although the speed is amazing, it can't stand its coquettish bright feathers and delicious taste. Any strange animal that is a bit pursued in the wilderness, which one does not want to eat two bites?

Enemies are everywhere, everywhere are red-eyed foodies waiting to nibble a piece of meat from it. The Rainbow Hazel Rooster's life has been extremely difficult.

Lin Chou decided to hold a funeral for this rainbow hazel grouse with the highest specifications. The bloodletting, hair removal, gutting, and bone removal were done in one go. In less than a minute, the hazel grouse was already bone and flesh. The flesh is separated and piled in two small piles on the chopping board.

As a rare second-order monster that can be eaten by ordinary people, perhaps the price of its delicious taste is that the source of the body is so little that it is pitiful.

This kind of low cost-effective thing is generally resisted by the evolutionaries, and it is destined to only go to the other extreme and become a luxury in the mouths of the rich in Shangcheng.

Bring the chicken bones, green onion, ginger, bay leaves, and grass fruits to a boil in a pot of water, and remove the foam when it boils.

Remove the skin and fascia chicken and cook for fifteen minutes. Pick only two large pieces of chicken **** and simmer the rest together in a pot to make a stock.

The chicken breast is torn into filaments and marinated in cooking wine and shallots.

Sandworms are also cut into thin slices and marinated with cooking wine.

When people in Xiacheng district make sandworms, they are used to blanching sandworms before making them.

In fact, the taste of sandworms after blanching will be greatly changed, no longer brittle and tough, but ”stagnant”, completely different.