Chapter 561： When it’s dark, remember (2/2)
”Isn't this a homing pigeon... But it is a homing pigeon that is raised at a high price, who did it... It's a prodigal! Get it while it's hot, let it out, and let it fade. No delay!”
”...”
”Fuck!!”
Wei Tianxing yelled,
”Why look so familiar... this won't be...”
He roared over, picked up the pigeon and rummaged for it.
When he checked the second pigeon, he untied a small bamboo tube from the pigeon's leg.
”...It looks like a pigeon from my family. Look at the bamboo pipe, there is a word ”Gu” on it.”
Everyone looked at each other and gloated at Lin Chou.
Hey, a certain iron rooster surnamed Lin, your master has gotten into trouble, dare to steal the chicken? I can't pay you!
Wei Tianxing scratched his head and said,
”Only their own pigeons can find out where the owner has gone. Is there someone looking for me in a hurry?”
He said, twisting a note from the bamboo tube, his face changed a lot after looking at it.
Wei Tianxing quickly smashed the note, and said with his hands behind his back.
”Ahem, it's okay, just a few pigeons, are they all scattered.”
Lin Chou and Sikong happened to be behind him. No matter how fast the fat man moved, the two of them had already clearly noticed the crooked words written on the small note.
”Suddenly Wen Xiaoguan, 20% off the winning ball.
When the child turns black, remember to remember. ”
Lin Chou's mouth twitched, ”Well, Master Wei...”
Without looking back, Wei Tianxing sat down in the willow pavilion with the wine jar condescendingly.
”Who I said, Xiaolin smashed, just say you, give Fat Master a few bottles of beer, the kind that is so cold, oh yes, by the way, I roasted my pigeons, don't steal it!!”
Lin Chou waved his hand, quite arrogant.
”Hi!”
Sikong stared, ”Lin Chou, what is your integrity?”
Lin Chou asked,
”How much is the price?”
”If I can, I choose algebra.”
Wei Tianxing suddenly stopped Lin Chou.
”No, you will roast in front of me. That's it, Fat Master is very worried. If you leave your sight, my pigeon may not be able to escape your kid's murderous hand.”
Lin Chou rolled his eyes and moved the charcoal stove and iron pot.
China's ultimate pursuit of food is almost incomprehensible to other races.
”Odd” and ”Qiao” can best reflect the detachment and arrogance of the oldest food-eaters in one of the ways of eating.
In Lin Chou's memory, pigeons were almost the dish that his father valued most.
Even though few people in Xiacheng can lavishly order a pigeon, Lin Chou's father always talks about his favorite pigeon practices over and over again-braised, fried, roasted, and smoked.
Chinese people have an unusual definition of pigeons.
For example, lo, taste into the bones is the basic, meat elasticity is the key point, lo-mei does not cover the original flavor is the core;
For another example, deep-fried, crispy skin and tender meat must be done to the limit. Pigeon skin cannot be fried with powder, which will affect the taste. The fried pigeon does not enter the oil inside, and eats the original flavor It is a tender, smooth and sweet, one bite down, the pigeon skin is crunchy and the inside is bursting with oil, this is the best.
The braised pigeon is tough and the fried pigeon is tender.
It sounds strange, it seems to be the opposite.
In fact, this is not the case. This is the art and pride of Huaxia cuisine. It is a step-by-step crushing of others by seeing the big from the small.
Lin Chou took the pigeon inward along the deepest part of the neck and used a fine needle to break the venous artery and drain bleeding.
Rinse twice with 80°C water quickly, which can remove residual blood and help to shed hair quickly.
The pigeon meat is very tender. If the blood is not removed, the pigeon skin and pigeon meat will form blue spots, which will also affect the taste of the pigeon meat.