Chapter 1285： A spoonful of braised north and south (part 1) (2/2)

Lin Chou's appearance of these bamboos may seem a little out of the ordinary, the color is as deep as emerald, and the bamboo joints are high and swelled and show a naughty and bright jade white. Each section is particularly short and short. Feeling fat, simple and honest.

In the evening, when the sky was dark, Lin Hai listened to Tao.

Dashuai Lin was full of dignity, revealing a heartache.

”Ka~”

With a clear sound, the bamboo shoots broke off, and the dewdrops on the tips were thrown off.

A few stars of light green juice oozes from the section of the bamboo shoots, and a very distinctive fragrance that is unique to the bamboo shoots radiates, making Boss Lin seem to be in a trance.

”Well... where should I start boasting? It's really a system product!”

The thin bamboo shoots are slightly thicker than an adult's thumb, and the inside is full and white, with obvious unformed bamboo joints, but there is no hollow.

This thing seemed to be born with or without light, and the surface was lush and green, and it gradually began to penetrate into the interior.

Bamboo shoots, mushrooms...

Boss Lin felt that Uncle Gungun had done a premeditated act...

When Lin Chou started digging bamboo shoots, Huang Dashan and Wu Ke followed him every step of the way, especially Wu Ke, whose face was shrouded with a light that seemed to be overwhelming at any time.

”One day, two days, four, five, six, seven days, but how many years have I been waiting~”

”It was too difficult for me, but finally it's my turn!”

Qiong bamboo shoots and tricholoma are both first-order magical plants. Mom, I can eat this dish too! !

According to common sense, most of the processing in the first-order alien beasts and magic plants can also be enjoyed by ordinary people, and even some special cases in the second-order and third-order can also be used after a series of complex processing.

Of course, the culprit that restricts ordinary people from eating foods from animals, flesh, and plants is often not equal, but poverty.

The dishes are very rich, but the protagonists are undoubtedly mushrooms and bamboo shoots.

The two of them did not see Lin Chou preparing too many ingredients, and they were slightly disappointed when they started to process the bamboo and mushrooms after preparing the other dishes.

”It's a bit simple...”

Lin Chou said with a laugh,

”Uncle Gungun has already planned everything, and today I will satisfy the wish of Gungun, and let's make another braised North and South~”

Braised Nanbei is also known as Shao Nanbei. This dish that has the heart of a tiger swallows the north and the south originated in Zhangjiakou and belongs to Hebei cuisine.

A plate of delicious delicacies, two flavors of Jiangnan and Northern Europe.

The mushrooms in Saibei and the bamboo shoots in the south of the Yangtze River, this dish can be regarded as a delicacy with both artistic conception and charm before the cataclysm.

The main ingredients for braising the north and south are generally dried winter bamboo shoots and dried mushrooms. However, because Lin Chou used fresh products this time, the method is naturally very different.

Especially when using dried mushrooms for this dish, the most important thing is to use the original soup of soaked mushrooms as the final thickening. There is no more vivid usage than this, but the fresh mushrooms obviously have no original soup available, so use the broth. Cook with chicken fat to increase the taste level.

Lin Chou found a bowl and gently rubbed the surface of the mushroom with fine salt to wash away the impurities and remove the unsatisfactory color patches.

This step is very important, and it is related to the taste of the mushroom when it is cooked. After the first time of salt scrubbing slowly, it should be replaced with light salt water to continue.

Fresh mushrooms actually have a slightly loose texture. When you break it, it is like breaking a piece of dense semi-dry bread. Obviously, this taste cannot be matched with the texture of bamboo shoots.

But salt washing can remove excess water from the mushroom. If you have enough patience to massage it slowly and for a long time, you can make the texture become tougher, the meat becomes firmer, and the color will also be It changes from a monotonous white to a slightly yellow + gray look.