Chapter 414： Osmanthus cicada (middle) (1/2)

Life is full of surprises, unexpected.

The neatness of catching the sweet-scented osmanthus cicadas by rolling is expected to produce results soon, so Lin Chou's pot of brine must be made quickly.

Although the osmanthus cicada is small, the brine used to bite it is more complicated.

The basic seasonings of pepper, star anise, **** and garlic are absolutely indispensable.

(PS, let me talk about it here. When I often see various recipes and programs that introduce the spices used in the dishes, they will say: star anise, big, cumin, etc.

In fact, the star anise we use most often-commonly known as anise, is very embarrassing. )

Then there are cumin, pepper, grass cardamom, nutmeg, cinnamon, angelica, tangerine peel, bay leaf, grass fruit, hawthorn, sand ginger, clove.

Among them, angelica and cloves use the least amount, just a little bit.

One is because of the strong medicinal properties of Angelica, and the other is because the clove smell is too strong.

There are not many spices, there are only 16 kinds, at least 12 kinds less than ordinary lo-mei, but these flavors are enough.

From the perspective of some chefs who pursued the ultimate taste before the cataclysm, the 28 flavors were just the beginning, and the spices often used would far exceed this number. Their goal was exquisiteness, essence, and ultimateness.

But there is another type of people who even use the types of spices as gimmicks in dishes. The more they are, the more they look out of the crowd, but in fact, this has deviated from the real ”seasoning”.

Although the taste never stops, how about using hundreds or thousands of spices to make a dish? The human tongue is not a taste computer.

Normal people’s evaluation of the dishes is nothing more than ”very tasty”, ”delicious”, ”average”, ”unpalatable”, well, there may be a ”greatly unpalatable”;

The taste of the taste is just ”sweet, bitter, spicy and salty”.

The harmony of the five flavors can actually become grandstanding. I have to say that this is really the bunker to the grandma's house.

Of course, the reason why Lin Chou thinks this way can also be understood as the lack of spices after the cataclysm. He can't find so many spices at all, and he can't eat grapes because of sour grapes.

Bring a pot of water to the boil, add the pepper to the color, then wrap the other spices into a gauze bag and put it in the pot, chop a few old roots of lemongrass and put it in the same cooking.

The older the root of lemongrass, the better, and the harder it is, the more flavorful the brine will be.

The brine should be boiled for an hour, and after cooling down, add a tablespoon of salty soy sauce.

Salty soy sauce is thicker in taste and color than ordinary soy sauce, and is more suitable for old brine. But because of the characteristics of salty soy sauce, Lin Chou also crushes half a rock sugar into brine to reconcile the salty sweetness.

At this time, Lord Billowing ran back, there was a large pile of sweet-scented osmanthus cicadas floating in front of him, densely packed, and the clacking and neighing sounds of claws and limbs were connected.

There is nothing to say next, the best way to treat the Osmanthus fragrans cicada is to put it in ice water and freeze to death.

Well, this is a very humane way of massacre. The thin legs of the Osmanthus fragrans cicada shivered together, looking extremely helpless-in fact, they have long since lost consciousness.

This method is also suitable for all kinds of seafood, shrimps and crabs, and insect ingredients. It is a respect for the maximum meat quality and taste.

freeze to death...

In other words, the frozen half-dead osmanthus cicadas are soaked for one hour in a wine mixture of rice wine and Qingquanshan in a ratio of two to one, which is delicious and sterilizing.

Unlike ordinary insect ingredients, the osmanthus cicada can support the marinating in a cast iron pot, because the osmanthus cicada itself has a thick taste and is not pretentious enough to be picky about the utensils.

In fact, the osmanthus osmanthus cicada marinated in a cast iron pot will have an extra ”salt iron” flavor, and Lin Chou is more accustomed to calling this ”homemade” flavor.

A big pot of osmanthus cicadas seemed to be dozens or hundreds of catties. If this pot of things were placed before the cataclysm, Lin Chou could still make a fortune.

At that time, the price of Osmanthus fragrans cicadas of average quality was only counted, from fifteen to tens of yuan without a ceiling.

It is said that a small piece of the best osmanthus cicada costs a few hundred yuan, and there are still gluttons who are eager to find it.

All of these in Lin Chou's pot are half a slap in length, long and narrow in shape and full of shells. They can be called perfect osmanthus cicadas.