Chapter 999： Roasted a papaya (1/2)
After finally putting the ”huge” black gold abalone meat into his mouth, the unprecedented satisfaction made everyone sigh with enthusiasm.
Crisp and tough, sweet and smooth.
After the clear clicking sound between the teeth, there is the lightness of the ocean flavor that overflows.
The deliciousness of the abalone meat is fully expressed in the mouth through the oyster sauce that is also concentrated from the small black golden abalone, which is lingering.
Large and thin slices of meat can attach more sauce and double the flavor.
Wu Ke finally ate the last slice before the abalone shell was emptied.
”So crispy... so sweet! It's like a bite of seafood-flavored ice cream, so refreshing abalone meat.”
Wu Ke's **** adjectives made it impossible for the people present to understand - they couldn't understand it and couldn't say it, otherwise the researcher Wu would be dissatisfied to replace all the descriptions with the chemical formula style and repeat it again.
Chi only took a huge bowl of soup from the earthen jar and surreptitiously placed it behind him.
Lin Chou glanced at it, but he didn't see it.
In the shadows behind everyone, a fat mountain swelled vaguely,
”Sucking~”
Then there was a smacking sound.
Lord Gungun was very dissatisfied,
”Wow!”
Lin Chou had a good time,
”Oh, I can still taste it without adding salt? Just add it yourself, drink so urgently~”
Lin Chou brought out a bowl of dipping water containing chopped green chilies, shallots and coriander.
The style of otter meat is actually completely inconsistent with the appearance of otter meat. The stewed meat is smooth and tender, and looks much more delicate than rabbit meat.
The white otter meat has no fishy smell at all, but has a small fresh feeling.
Lin Chou took out a piece of meat and dipped it in some water,
”Suck~”
The piece of meat slips into the cavity and sips.
The plump meat flicked slightly, and then the gravy came out.
The hard-won otter meat is completely worthy of a slightly exaggerated description, which makes even Lin Chou amazed.
”Simmered in clear water, it is indeed a top-quality ingredient, so it's extraordinary in the end.”
Lin Chou stored a lot of otter oil at the time, but not much meat. Now that I think about it, I regret it a bit.
He was only thinking about using these incredibly fragrant otter oil to make a kind of shortbread that had lost its light, but he didn't have time to put it on the agenda.
The tender otter meat is perfectly matched with the soy sauce, green chili, green onion and coriander dipped in water. The freshness reveals the eye-catching aroma of otter meat, and you can't stop bite after bite.
”Oh, wet tiger, you have to finish it! Leave a bite for others!”
Lin Chou smiled unkindly, but still moved the pot to Yourong.
Wu Ke is full of expectations for the roast leg of lamb and hazel chicken that are turning back and forth on the fire-after all, not everyone in this world can lavishly put hazel chicken, the best soup ingredient, on the fire. Come to eat.
If this thing gives it enough time to grow into a rainbow hazel chicken, the price will even hurt chefs in places like Bafanglou Yishanfang.
Wu Ke gritted his teeth viciously.
”Thinking about it, it makes me feel, it's so extravagant, it's so wasteful...but I like it!”
In order to take care of the flavor of yong and croissant, Lin Chou specially made the roasted hazel chicken into a honey flavor. In addition to looking golden and shiny, the meat will be more tender and taste slightly sweet.
However, there is still a little time before the hazel chicken matures, and Wu Ke has to fiddle with the charcoal from time to time, which is a bit boring.
”Um... this roasted papaya... it's very different...”
The big-chested sister dismissed Wu Ke's tone.
”What do you know?”