Chapter 1239： Mussels (Thanks to the strong mouth of the king Erha 5w coins reward, again.) (1/2)
Faced with the uncle Warlock who had let himself go like this, Lin Chou had no answer.
”???”
”Co-authoring really didn't give me salt!”
Lin Chou put on an expression of business affairs,
”Yes, there is no salt in the store, I forgot to buy it again.”
”Where does someone eat vegetables without salt,” the warlock grumbled and complained, ”the generous warlock master said he wants to eat salt, the kind of salt flower!”
Huang Dashan holds a jar of low-alcohol wine as usual,
”Sand sculpture, why not, let's find out about Mussels?”
”Joke!” The uncle Warlock changed into a sharp [smile] emoticon pack, mocking the sky and ridiculing the world, ”The uncle Warlock lives by the sea, can you still know mussels?”
A row of gray fog subtitles are displayed on the face of Lord Shan,
”The mussel (scientific name: Mytilusedulis) is also called Haihong, also called mussels. It is cooked and processed into dried products. Mussels are a kind of bivalve mollusk with a dark brown shell. It lives on coastal rocks. The coasts of China’s Yellow Sea, Bohai Sea and East China Sea. Mussel shells are wedge-shaped, with a tapered front end and a wide and round back end. Generally, the shell length is 6-8 cm, and the shell length is less than twice the shell height. The shell is thin. The top of the shell is close to the foremost end of the shell. The two shells are equal, symmetrical left and right, the shell surface is purple-black, shiny, and the growth pattern is fine and obvious, and grows in a ring shape from the top-this entry is reviewed by the ”Science China” Science Encyclopedia entry writing and application work project.”
Uncle Warlock felt stable, he didn't even bother to change a punctuation mark.
”Heh,” Huang Dashan sneered, ”I'm talking about Panzhou mussels!”
Warlock: ”???”
Yeah, the encyclopedia from two hundred years ago looks quite unreal?
Lin Sorrow screamed,
”I can't tell, Lord Shan, you still know Panzhou mussels?”
Shan Ye shrugged,
”You know that there is a fat elbow of Brother Tao in the base city. With the specially fed black mountain wild boar elbow, it is stewed as soft and rotten as meat (rake). The fatter the better, the more delicious it is. I don’t know if there are any more. , When he was 8 years old, he dreamed of having a big elbow every day. Next to him was a small stall selling mussels. He cooked various wild vegetables and lotus root noodles with boiling water. There was no oil or salt, and there were water mold beans and spicy water. Most people don't want it, just to relieve the greasiness of the elbow.”
Master Warlock: ”Is it delicious?”
Huang Dashan gave him a white look.
”After eating the big elbow, eat it again, just like heaven.”
Uncle Warlock glanced at the 4 catties 8 double beef steak in front of him: it was delicate and plump, dripping with fat, tender, and trembling, exuding the 360-degree happy taste of no dead ends.
”Give me one too!”
Lin Chou glanced at the time,
”Bao Er probably won't be back today, and I don't bother to go to the base city specifically, so let's make something special today. I will go and see what's in the kitchen.”
After a while, Lin Chou came out carrying a blackboard.
”There is no salt for the time being, but the boss is salty.
Specially serving mussels with spicy water, fermented bitter bamboo shoots, boiled/sashimi black sinking sea 3 kg blue abalone with raw/cooked abalone liver sauce, single-sided roasted rock lamb with vinaigrette.
Colorful snake king wine. ”
As soon as the blackboard was set, Boss Lin's interest came.
Chefs are like this many times. Unprovoked, they will have a strong interest in a certain dish or a certain type of dish, which is especially unreasonable-well, just like a certain period of time when a foodie suddenly wants to eat a certain food. Then it may be abandoned in the next second.
After thinking about it, Lin Chou added another staple food to the blackboard: rice with goose lai mushroom sauce.
Huang Dashan glanced at it.
”The menu today is a bit special.”
Lin Chou did not raise his head and kept his eyes open to make water mold beans from fermented beans,