Chapter 1303： Dont even let it squeak? (2/2)

Lin Chou wondered that something was wrong.

”The new crop of green rice is on the market, so no one told me?”

Shan Ye carried the rice in a thatch bag, which looked at least 500 catties.

”Didn’t Bao Er tell you? The batch he sent you a few days ago is the best new rice you can see on the market. , Master Ye and Master Sikong have sent it over. If you want to taste the top quality, you can ask Sagong for it.”

Lin Chou opened the rice bag and looked at him.

”I heard that green rice grown in sea fields with higher salt content is more delicious, really?”

Shan Ye shook his head.

”No, it is said that the secret of planting this kind of rice is to control the salt content of the water. We have never planted the kind that is high or low. The specifics are not very clear. We will be done if we know the rice is delicious.”

Compared with the old rice of last year, the new rice is obviously greener in color. The transparency is quite high. It looks like grains of jade with a good color, and the smell of rice is very full.

Lin Chou put down the rice,

”Use the running water from the mountain stream and the small charcoal stove to cook rice. This year's first crop of new rice, you can't live up to it.”

”Hmm...”

The maturity period of green rice is 137 days. It is planted up to two crops a year. It will be basically fixed at the end of spring and early summer and late autumn and early winter. The output of rice is not large, and there are many people who are willing to eat. The price will be doubled in a few days.

”Leng Han definitely likes using this to make ham rice balls.”

Shan Ye said as he washed the rice,

”Oh, it's you as expected, you are all worried about this?”

”I heard them say that the sushi made with raw ham is pretty good, even comparable to high-quality salmon.”

”Huh?” Boss Lin suddenly said, ”Yes, not bad, Lord Shan, you have a good idea. I will definitely try when Leng Han comes another day.”

Lin Chou used three different processing methods for a section of manticore tail. The thick first third of the internal flesh has a radial red flesh fiber texture, and the scales are peeled off directly in a pot of high wine mixed with ice. Bleeding and smell.

It is worth mentioning that the circle of what looks like a carapace on the manticore’s tail is actually made up of large scales with almost invisible gaps, and the inside is not directly fleshy, but a layer of thickness of about 2 ~3 cm of epidermis.

The color of the manticore skin is a slightly weird bluish white with a little bit of purple, and its appearance is quite low.

but...

”This one click is duangduang's bomb, I can imagine the texture of the skin after it is stewed.”

Whether collagen has any effect, how powerful it is, whether it can be absorbed by the body, how much it can absorb, and so on. Let’s leave it here for the time being. The key is its taste and texture. If you do it correctly, It is undoubtedly a great one.

Master Shan tossed the rice he used to serve, and came over and poked his tail with his fingers thicker than carrots.

”Hey, how scared of death this beast is, with a thick shell on the outside and a layer of skin on the inside. I see, the defense power of this skin alone has completely exceeded the average level of Tier 5. Right?”

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Dividing line.

emmm, I really don't even let me squeak.

Two single chapters, no more~