Chapter 934： That evil looks worth fighting (1/2)

If Huang Dashan could see this [Lin Chou rippling smile. avi], there would be a familiar rush-there is no basic trust between people, I take you as your breast, but you are a horse and a bird Stealing the teacher quietly?

This kind of smile born out of Shan Ye can't be easily tolerated by ordinary people, and it will lose the SAN value.

After a silly smile, Lin Chou started to decapitate all the amaranths, leaving only the sturdy old stalk.

With a hand pinch, the stalks of the amaranth stalks are at least two centimeters thick, and there is no stalk, but a small moist mark is stained under the skin. The hardness can completely pretend to be a willow branch.

Yes, that's right, what Lin Chou wanted to do was the stinky amaranth stem that was respected as one of the ”NB three smelly” (no problem, ningbo) before the cataclysm.

The local fame of this thing can be called the ”ten thousand Buddhas” level, and the external popularity is relatively sparse.

When it comes to stinky amaranth stems, many people know that some old-fashioned stinky tofu in Hulan area is made by fermenting the old stew of stinky amaranth stems. Stinky tofu is famous, but on the contrary, people can also become a dish of stinky amaranth stems. Cai was shocked.

The method of making stinky amaranth stems is very simple. The first thing you need is a jar of so-called ”old stew”.

There is no ready-made brine Lin Chou, but fortunately he has an all-powerful ”time machine” that makes some ”older” old things handy.

Take a dozen amaranth stalks, wash and peel them, then chop them into two-centimeter-long pieces, soak them in a rough earthenware pot with good air permeability, and then put them into a hot air box to experience the fateful cycle of ”a day and night”.

You don't even need to add salt, just clean water. For those who are a little more particular and hypocritical, such as aunt Lin Chou's, you can choose to use the second wash of rice water, which will ferment faster and the brine will be more acidic.

It was a day and night in the hot air box, and the time outside was only one minute. When Lin Chou took the clay pottery out again, a layer of ”bloated” white bubbles had floated on the water surface inside the hot air box.

Shortly under the body smelled, a sourness rushed straight into his forehead, but fortunately it was not so pungent and irritating.

The rice water that has been soaked in the amaranth stems has become thick and slippery, as if it has been hooked over thin porridges. It looks very similar to thin porridge or noodle soup. The greenery of the amaranth stems is beautifully reflected in it, and it has become a bit old. The flavor is similar.

Before the cataclysm, a few areas called this kind of brine ”shui”, which seems to have a little meaning of ”swill”, we don't know the specifics.

However, the simmering water needs to be further thickened. Take out the amaranth stalks and usually add a little soaked bamboo shoots, sour bamboo shoots soup, green broad beans, edamame with skin or salty sauerkraut pickled last winter. This is a basic operation. They are all different but have the same goal by different routes.

The old saying ”Rotten hair and fat, smelly and fragrant” can completely be regarded as the secret of sipping water-the ancestors can pull it out when this is the time, and the thieves are pragmatic.

These auxiliary materials are added to the simmering water, and it usually takes at least three to four days of fermentation to be declared successful and approved for use.

A jar of water is defined as white milk, sticky and smooth, and ”thickness” yet clear and not turbid.

Of course, the smell must be smelly, but the smell must be ”fragrance”-even after experiencing the ravages of water, 99% of the smell of the nose will be temporarily declared off-line quietly.

But incense is incense, really incense~

The sound of Huang Dashan's retching was heard almost immediately when the shui was finished.

”Yue Niang, this kid is cooking shi!!”

This feeling is great, especially right~

Lin Chou's honey smile.

”Well, this attitude is right, so sloppy can basically declare a big success.”

This is the smell that can't be concealed even by the growing nataka red beans, maybe only the seeds of the mature nataka red beans can be worn on the body.

This smell can be regarded as the source of some old-school stinky tofu smell. Use this kind of simmering water and a certain amount of marinade to soak the tofu. Over time, the marinade of the tofu will become as black and shiny as soy sauce. Over time and new.

Of course, what Lin Chou is going to do today is not stinky tofu. He sprinkled a handful of green salt in the sloppy water and stirred it clockwise in the most fierce manner until a layer of fine and dense foam floated in the sloping water, and then the foam was added. Knock it off and hit it clean.

The process of stirring can make the swill fully contact the air, and it will be more active and aggressive when it is used to make stinky amaranth stems.

This time the amaranth stems do not need to be peeled. Wash and cut into four to five centimeter-long pieces and put them in the bowl. Use a piece of camphor wood or water cedar and bluestone to tie them together. Press the amaranth stems and make them completely immersed in the water surface. Bottom for better fermentation, and finally the earthenware pots are sealed.

As the clay pottery vessel entered the ice bellows space, part of the odor was dissipated. Master Huang pinched his nose and ”climbed” into the store. He tremblingly stretched out his hand.

”I, I think I can save it again...”

Following him is the snow dumpling boss, the two of them are in completely different conditions.

The snow dumpling boss is jumping around, heng cute, heng 嘤嘤嘤,

”Wow, is it stinky tofu? You must be making stinky tofu. Put more spicy, it tastes very warm!”

Potted plants are full of expectation,

”It's a smelly mandarin fish, right, it must be a smelly mandarin fish!”

Zhao Er was silent. Are these guys stupid? Lin Chou has no cow attributes. What he eats is grass and milk is squeezed out. Can he turn amaranth into fish?

Qin Wuyong didn't dare to speak at all.

Say, look at the weird and enthusiastic discussions you guys are discussing, why your useless brother always has a kind of cool rush!

No matter what it is, it seems that he will eventually become the first white mouse to test poison...

(The world is hot and cold, and it's as thin as paper!)

Lin Chou was so disturbed by a few guys,

”Well, yes, it's a bit vegetarian, do you want to consider adding some meaty dishes?”

The finished product of stinky amaranth stems actually does not require excessive cooking. Steaming with vegetable oil or sesame oil is thick enough to serve porridge and rice, which is suitable for all ages. If it is accompanied by meat and fish, will it be a bit addictive?

Bah, superfluous.

”Ding~”

The hot air box made a nice reminder, and Lin Chou did not sell it, so he unearthed the clay pottery.

”Lin's densely made stinky amaranth stems, the old craftsmanship handed down from the ancestors, you deserve to have it, open the world!”

”Scared, do you want to do it...” Huang Dashan wailed, ”Shang Xian forgive me, Shang Xian received his magical powers~”

Lin Chou glanced at him, why is this guy always robbing scenes?

Even if the earthenware pottery has not opened the lid, the smell that might be described as ”rotten” still permeates through.

It is like slippery tentacles in the dark, moving behind someone, appearing silently, aiming at someone's nasal cavity and outputting wildly.

Qin Wuyong and Huang Dashan almost fainted on the spot,

”Lie said, I'm suffocating... knock... out of breath...”

The acting is exaggerated and bad reviews.

Lin Chou can still remember the time when Huang Dashan was guarding the fetal position of stinky tofu during the celebration of the Qinshan Martial Arts School.

When Lin Chou fished out the amaranth stalks that collapsed, Huang Dashan had something to say,

”Hey, let me go, is this a green shi!”

”Sure enough, it makes sense that humans are carnivores. Humans can't digest so many green plants, otherwise they can only seeyoutomorrow, which is disgusting...”

Click, squeak.

Congratulations to Huang Dashan for obtaining the ice sculpture status for 3 minutes.

The snow dumpling boss silently retracted his hand on Huang Dashan's shoulder, as if he had done a trivial thing.

The snowman looked at the fried mustard green crown in his hand, three tucked and two stuffed (sei), the crown disappeared from his plump waist-you take a look, this is the boss.

Even if there is no warlock's own bug skills, people can still not lose things. Comparing the warlock master with the snow dumpling boss, some of the attributes of losing things are simply desperate.

I opened up a private space and put the things in it still to be lost. Who knows how to describe the attributes of this kind of ghost animal.

Cough, my train of thought has gone wrong again.

Lin Chou put the stinky amaranth stalks on a large plate in a shape, poured a few drops of oil, and steamed them in a steamer.

In an instant, the aggressive, hot stench radiated passionately.

Huang Dashan sucked his nose, his voice became squeaky.