Chapter 277： Chunjiang Chiyu (Part 2) (1/2)

The fish was drunk in the wali, and Lin Chou set about building a simple firepit on the shore with pebbles and putting the cauldron on it.

Zhao Ziyu and Gungun returned soon, and it seemed that they had wiped out the wild cornfield, and brought back all the branches and leaves.

Zhao Ziyu rolled up his sleeves, ”Brother Sorrow, what are you doing?”

Lin Chou just remembered that the most important ingredients were not brought, so he had to let Ku Kuo run away again, and brought back corn flour, ham, etc., and... the uninvited big breasted sister .

Gungun is the blood **** of Big Breast Sister. Although she doesn't catch a cold for her, she is definitely the ”owner” in Gungun's heart. She can't ignore it. If there is delicious food, she must be called.

Big-chested sister looked up and down Lin Chou, her eyes could hardly not let Lin Chou think of the honey contempt after carrying someone else's cat on her back.

Yes, it's better to send it to Zhao Ziyu when it's done.

”For these corns, rub all the corn kernels down and grind them into a slurry with a clean stone.”

The big breasted sister immediately started to use her hands without even using tools. With a touch of her hand, the corn kernels on the stick would fall off immediately.

Zhao Ziyu could not be exposed to the source crystal rain for a long time, so he had to hide far away under the rock wall, rubbing the rice with his eyes absent, and muttering,

”I don't want to eat fish, I don't want to eat fish, the young master really doesn't want to eat that fish again...”

......

Lin Chou used a large basin to mix the two types of dry corn flour at a ratio of three to one, then mixed it with stream water, put a white cloth on a stone to ferment.

After an hour, they waited for the two to grind the fresh corn kernels into a slurry, then cut a handful of fine ham, and pour all the fermented corn flour into a loose dough.

Then I lit the dry wood that Big Breast Sister found, and the heat quickly soaked the cauldron.

Put heavy oil in the pot. After the oil heats up, Lin Chou asked for the most important and only seasoning: soybean paste.

The bean paste was brought by Mrs. Hu Tuomaliu. Mrs. Hu's family made black soy sauce for a living, and the sauce made by Mrs. Hu was even more mellow and thick.

Although this thing doesn't look good, it doesn't taste like anything.

Stir the fragrant bean paste in hot oil, stir fry a few times quickly, remove the small fish in the wali, and put it directly into the pot. Even if the small fish has been submerged in the stream, it will be completed.

After the rim of the pot is heated, the corn dough becomes a pancake and slaps it on the rim of the pot.

”Noisy...”

Until the pancakes were all pasted, the cauldron was not filled. This pot was too big.

Find some clean long branches to spread on the pot, and then cover with fresh banana leaves, right as the lid.

”That's...finished??”

Zhao Ziyu's face is full of despair and despair-why, so simple! !

No, this is not the style of Brother Chou I know, absolutely not.

Lin Chou was very satisfied,

”It's over, iron pan stewed fish and pancakes, you still want to eat after eating.”

He had eaten at Uncle Hu not long ago, and the fish used was slap-length sea fish, which was not authentic.

The smell has made him obsessed with it, especially when he was thrown on the ground unconsciously by Uncle Tiger's glass of wine.

...

Today he uses freshwater fish, which are the most suitable for making fish sauce and willow roots, and there are also extremely delicious late fish.

There are only a few pieces of late fish, but it is already a rare top quality, and the fish sauce that is made must be fragrant to the bones.

The fire was raging, and the strong smell of sauce and fish soon wafted out, and at the same time, the scorching sound of tortillas came out of the pot.

As the saying goes, one thousand tofu rolls and ten thousand rolls of fish.

A rolling word refers to slow stewing. After the pot is boiled, simmer slowly on a low heat to keep the hot noodles boiled slightly without foaming.

The protein content of fish is extremely rich, the muscle fiber tissue is relatively soft and thin, and it shrinks after being heated, and is resistant to cooking and not easy to taste. Therefore, using a low heat and slow stewing method can increase the delicious taste of the fish, and it can also more thoroughly remove the taste of the fish. Melt into the soup.