Chapter 1313： Bad oil, autumn oil (2/2)
As for the bad oil, Gu Zhong's ”Rising Xiaolu” has an article:
Make ten catties of sweet grains, five catties of sesame oil, two catties of salt, eight taels of pepper, and one or two peppers. Mix well. First tie the empty bottle with burlap and store it in the urn, then put it in the pot and seal it. After a few months, the empty bottle is filled. , It's bad oil, very luscious.
The cooking method of glutinous oil is simple. The ingredients used are only glutinous juice, salt, etc., after mixing it, it will be coffee-colored, with a salty taste, and mainly glutinous oil flavored dishes such as glutinous oil claws, glutinous fish fillets, and glutinous shrimp. Delicious and chic.
Well, a very delicate kind of ”oil”.
Seal the egg carp with a lot of bad oil, isolate it from the air, and make the egg carp taste ”permeable” and mellow, so that the unique and lasting flavor of the egg carp can be made in Daguan Garden.
But let's just say that it is impossible for Huang Dashan and Wu Ke to want to eat this stuff today, at most they can smell it.
Huang Dashan and Wu Ke's boss were not happy, Wu Kexu kept talking,
”This is too bullying. I just watched and smelled it for a long time. It was not like this.”
The fact is that Lin Chou also feels greedy...
However, I am reluctant to use a hot air box to accelerate the time, or let it be stored quietly and naturally fermented.
Lin Chou squeezed his chin and thought about it.
”Emmm, in order to thank the sponsors, let's add more dishes today.”
So he wrote the words ”Sweet Shrimp in Soy Sauce” on the small blackboard and put it at the door.
”Wait!” Huang Dashan looked inexplicable, ”Let’s say, where are your sponsors? What are you sponsoring? If you say sponsoring you, isn’t it just meat buns and dogs?”
Lin Chou stretched a face,
”Qiuyou, sponsored by Calabash Baby’s mother, lousy, Bao Er brought it over and said... uh... which factory is here... I forgot... The sample I tried.”
The Lord Shan barked his teeth,
”Sure enough, there is no return.”
Lin Chou was ”moved” by the special scent of this thing when he just took out the bad oil. Coupled with the inseparable autumn oil that often appears in various texts, the two little things are more correct, it is simply a match made in heaven.
It just so happens that there are many seasonal sweet shrimp delivered by sea hunters in the small restaurant, which does not add dishes to the diners, Lin Chou feels that he will look particularly silly.
Big head sweet shrimp, first-order, long-fronted shrimp family, can be regarded as a relative of peony shrimp before the cataclysm.
The head is more colorful, and the only thing that is inadequate is that its shrimp tail is small and pitiful, the meat is tender, and it has a rich, sweet and salty taste from the sea.
Lin Chou divides all the big sweet shrimps into two parts. The more lifeless half is directly peeled and the meat is taken out. A tuft of shrimp brain oil is taken out and fry into fragrant bubbles. Then a few salted egg yolks are added and the flavor is fried, and then they are steamed. The cooked pumpkin puree is stirred into a paste, and the ratio of pumpkin puree to shrimp brain + salted egg yolk is controlled within 3:1, so the total amount of paste obtained by Lin Chou is not too much, and will fill a large pot.
Afterwards, the remaining half of the big sweet shrimp is braised with bad oil, autumn oil, water chestnut, celery stalks, carrots, sweet peppers and other vegetables. When it comes out of the pan, add the fried pumpkin and shrimp paste.
”Hiss~”
Lin Chou took a deep breath.
Oh my god, the real name is touched, the smell of this bad oil is also great~