Chapter 349： Homemade XO sauce (1/2)

Sikong caught the pan without getting annoyed, and squeezed his eyes to Lin Chou.

”Sorry, those two...the new bosses are sitting outside? How many numbers are in the queue?”

”...”

Lin Sorrow said,

”That's Shan Ye's little fan girl, it has nothing to do with me.”

Sikong struggled with a face,

”Is it small? It's not too small. I think this is also F-labeled at least, tusk.”

”Sure enough, the good cabbage has been let the pigs go.”

Lin Chou raised his eyes, ”My surname is Si, is your spring here?”

”Fuck, my surname is Sikong! You are mentally retarded!”

Lin Chou was a little curious. Our Young Master Sikong had never talked about women before.

His focus has always been very strange, such as tofu brain, such as scallion pancake, such as jerky in Xiacheng district.

Well, if Young Master Sikong must have a relationship with the ”woman”, then he likes to listen to Bai Suren playing the piano and singing the ancient music Peony Pavilion, and he can barely be included in this list.

”Ahem.”

Sikong coughed twice and walked away in embarrassment.

”My son is in Yaxing today, so I can barely try your new dishes.”

Spread the torn musk meat evenly in the steamer, and sprinkle some three-color snake wine and rice wine on steam.

Lin Chou took out a piece of material that had already been prepared:

Scallops, also known as scallops, are one of the ”eight treasures of the sea”, a treasure tribute to the royal family in ancient times.

Lin Chou chose the best scallops that can be found in the base city. The price is one or two of 900 circulation points. Among ordinary ingredients, this price is quite astonishing.

You know, one catty of rice with better quality is only two circulation points per catty. The cubs of the toothy wolf caught by hunters like Bai Qiongshou can only sell one to several hundred circulation points.

Each of these scallops is comparable to the size of a baby's palm, the color is light yellow and the belly is full, and the hand feels dry and delicate. Almost a single such scallop has more than one or two.

Arrange the scallops neatly on the steamer, turn on the fire and steam with a lid.

Dried land fish, land fish is actually flounder. The meat is tender. After being made into light dried fish with a unique technique, it is widely used in Cantonese cuisine before the cataclysm. You can see the land fish in soup, stuffing and seasoning. , It is no exaggeration to say that this is blindly soul food.

When the earth fish is used in stewing soup, the soup is clear and sweet, and it has a unique style. It is not like other fish to make a thick milk soup, so it is very popular with some chefs.

Dried earth fish needs to be roasted with an open flame. The roasting time depends on its moistness. Roast the skin until it is slightly charred and the inside is dry with a slight ”beep” sound. After removing the burnt ash, wash it with rice water. Clean, steamed on a tray.

Ham, this was Lin Chou's last half day's inventory. The ham that came from the bottom of the sea only left this point, cut off the big piece of the palm, one word, steam!

In addition, there is also a bowl of lightly dried shrimps to be steamed as well.

The five steamers boiled with steam, and the heat and different aromas began to interweave in the kitchen.

At the same time, Lin Chou picked out some dried red onions and big wild onions and chopped green onion rings. After cutting a large pot, he chopped half a catty of minced garlic before it was over.

This is also because Lin Chou is an evolutionary person, otherwise, with the spiciness of wild onions and red onions, it is guaranteed that anyone who cuts onions can cry to the point of breaking.

After preparing the work, all you need is to wait for the contents in the steamer to be steamed.