Chapter 1312： Eggplant smashed~ (1/2)

Whether to say it or not, Lin Chou still prepared many kinds of dumpling fillings to take care of the unprovoked enthusiasm of this group of guys-as if he hadn't eaten dumplings in a few years.

The four wild vegetables are based on water celery as the main flavor, and are paired with beautiful, two-to-one mixture of beef and wild boar. The red is crystal clear and the green is transparent.

This is the dumpling stuffing strongly requested by the evolvers. Boss Lin insisted that the wild boar and the beef will be as hard as a gundam after being cooked. He wanted to replace the wild boar with lamb. This suggestion was ruthless and unanimous. The denial is gone.

The classic leek, egg and shrimp stuffing, but Shan Ye secretly poured half a bowl of abalone juice into it, ah, and it is Lin Chou’s hand-cooked stock, sticky and very strong, I don’t know if I will put leek, egg and shrimp. The umami taste is obscured.

The veal stuffed with wild onion, half fat and half lean about 8 months old, has the most beautiful texture and pleasant fragrance.

There are more than a dozen kinds of fillings of this kind, all of which are made by the evolving guys who think they are good at craftsmanship. It is worth mentioning that Mr. Lin also made a dumpling filling: eggplant and chicken sauce filling.

emmmm...

In this regard, the evolvers have said:

what is that?

do not know!

never seen it!

Lin Chou was slightly sad.

In fact, this trap is much more difficult than minced meat. Eggplant itself is common, and its ability to absorb fat is quite fascinating.

His method is to first wash and pickle the eggplant with salt water, squeeze out the water to semi-dry, then heat the chicken fat of the colorful hazel grouse over water to keep the oil temperature between 90 and 100 degrees, and then the pickled eggplant The dices are slowly ”fried” in chicken fat.

Compared with normal chicken fat, hazel chicken chicken fat is slightly lighter, light yellow and almost colorless, and it doesn't even smell the sticky greasy taste of oil.

Only a small amount of chicken fat is needed. ”Fry” for more than ten minutes until the fat is completely absorbed by the diced eggplant. After removing it from the stove, let it cool for a while. Add salt, five-spice powder, pepper, soy sauce, oil, green onion, ginger, etc. Wait for simple seasoning.

Compared with the normal seasoning, the consumption of soy sauce is slightly larger. When it is stirred until it is sticky, the aroma of eggplant and hazel chicken fat suddenly blooms and doubles.

When they were wrapped up into white fat guys, they dropped into the pot, eh, and then swelled again...

The evolving people all over the mountains and plains squatted on the hillside holding old bowls the size of their heads. The Yanhui Mountain was filled with the smell of aged vinegar and garlic that was too late to purify the sweet red beans.

”Gan, Lao Jin, what's in your bowl? Sesame sauce? Eat dumplings with sesame sauce?”

”Wipe, don’t put on a surprised look, are you a curious baby, what's wrong with mutton dumplings dipped in sesame sauce? You don’t eat shabu mutton dipped in sesame sauce? I also put leeks and rot. The thief pulls incense!”

”This vinegar is not good. Old vinegar is far worse than balsamic vinegar~”

”Sucking, someone didn't know where to dig out a whole glass jar of Zhenjiang balsamic vinegar last year. It was half-dried, and it was later auctioned off by the restaurant at a high price.”

”Tsk tsk, the fast food chain at Yishanfang, it would be a waste to ask for this kind of good stuff.”

”Beep Lailai, what does it have to do with you, the whole wine, take one, dumpling wine, dumpling wine, the more you drink, the more you get~”

”dry!”

Most of the evolvers are the masters of no meat, but today’s most popular is the chives and eggs. Huang Dashan is very proud of this.

”Have you seen it? Everyone still has eyes. It's because I put half a bowl of abalone juice, you know?”

Lin Chou's nose is not a nose and eyes are not eyes.

”You know, it's really quiet when there is no you on this mountain.”