Chapter 1342： Sikong is worth it again (1/2)

I have to say that even the texture of the yellowfin tuna is very beautiful, and the delicate oil in the meat is not much better than the good snowflake beef.

But for the Mingguang evolutionary, it doesn't matter what bluefin tuna or yellowfin tuna is. Only ordinary wealthy people will pay attention to this. The evolutionary is more concerned about whether this fish has mutated and its rank.

Lin Chou took a part of the boiled fish bone broth. He first wrapped a bag with gauze, and then started another pot, put the crushed light yellow old rock sugar into a frying pan to make a syrup, and put it in a small fragrant pot. Scallions, dried shallots, and **** garlic are cooked to give a fragrance. Put the skin-on tuna cut into 2 cm cubes and fry until fragrant. After frying it to a slightly brownish brown, take it out and set aside.

Put the ingredients in the frying pan, add the stock broth to a simmer, simmer for 15 minutes, turn off the heat, and let the soup cool.

When raw, tuna looks almost the same as beef, but when it's cooked, it doesn't have the gluten properties of beef and will look loose.

So Lin Chou used a low-temperature cooking technique that he didn't use very often--

Take a casserole, place the fried fish neatly, pour the cold broth, cover the lid and put it in the steamer to adjust the firepower.

”Well, that's the end. With such a big steamer and such a small fire, if you pay a little attention, you can easily keep the temperature in the steamer between 55 and 65 degrees Celsius.”

Fish head tofu soup is the simplest. You just need to put the cut tofu, wild vegetables and fish into the soup and slurp.

The huge fish head of yellowfin tuna may be more than 100 catties. Lin Chou mainly used its brain and two gills, cut it into palm-sized pieces, and put them in a soup pot and rolled them with tofu.

With the addition of fish head and tofu, the variegated color in the soup quickly disappeared, and it became a beautiful and pure milky white.

The brains of the tuna were boiled in the hot soup and turned into a jelly-like translucent gel, which trembled in the pot with the tofu.

”Huh~”

Uncle Warlock and Sikong couldn't help but urged,

”Well, when the stew is ready, give me a bowl first, please...”

Lin Chou took out the fresh devil pepper he carried with him and cut it into red pepper rings, mixed them with chopped green onions, and sprinkled a little bit on each of the three bowls of soup.

Sagong seemed to be possessed by the Lord Shan, standing on the bow of the boat with a bowl of soup, holding the railing in one hand, and making a toast in the shape of a bright moon.

”Sucking~huh~”

The icy sea breeze is blowing across the face, the hot and rich fish head tofu soup in your hand, and what is better is the sharp and fresh spiciness in the soup...

There is no doubt that this is another worthwhile experience for Sikong.

”awesome!”

Sikong took a deep breath of the icy salty sea breeze, and said in a deep tone.

”Is this sweet freedom?”

”??”

The warlock slowly played a question mark in mid-air,

”Everyone is sweet in love. Why is the sweet direction wrong with you?”

Lin Chou silently assisted,

”I think it might be because his love direction itself is not right.”

Sikong: ”Grass!”

This bunch of **** is always so disappointing.