Fish maw was a tribute to the royal family of the Tang Dynasty, and fish maw naturally had some pleasing practices in addition to stewing.

Fish maw is especially nourishing for pregnant women and babies, not only can make the skin white and firm, but it is also believed that fish maw can replenish lean blood and strengthen the brain.

So the royal chefs came up with the method of steaming all kinds of rare bird eggs with fish maw, but the method at that time was more complicated, the royal chefs would take wild duck eggs and fill them with secret venison or mutton meat filling into the raw egg yolk, and then pour the fish bladder into it, and after steaming, cut out four rings.

However, this is not the ultimate practice, and it is said that some skilled chefs will even mix egg mixture with duck liver puree, apply it to the inner wall of the fish maw, and then pour hot oil into it to make it fit together, and it becomes the five rings.

Such an awesome operation deserves to be praised, such as the Song of the Five Rings.

Of course, only princes and princesses who have just started to eat can enjoy such a unique and intricate fish maw.

Lin Chou believes in the truth of the ancients, the fishy smell of wild duck eggs is even no less than penguin eggs, plus the fishiness of fish gelatin, dare this kind of thing be eaten by the Son of Heaven?

- The whole family is full of heads, and it is not enough to cut off the head.

In fact, according to some records or word of mouth, the fishiness of poultry eggs and the fishiness of fish gelatin seem to be able to produce some kind of very wonderful reaction, coupled with various fishy removal techniques, it can be completely achieved without any peculiar smell, mellow and fragrant.

But...

Now it seems that this is not the case at all!

Could it be that if you don't charge money, you really won't get stronger...... No, it won't get better?

So, what if Ben Shuai charges this penguin with 80,000?

Sikong was still licking his lips, puzzled,

"Really, it seems to be... It's not so fishy, it's not right, it's still a little fishy, but it's not annoying, but it has a very comfortable and warm feeling, strange. ”

Wu Kedao,

"You think so, too? I thought my sense of taste was out of order, this feeling was very strange, a bit like just eating mutton, and I forgot about the fishy smell when I ate it, and the more I ate it, the more fragrant it became, but when you went out, the wind outside blew and my lips were numb and crispy, and the fishy smell came again. ”

Sikong nodded again and again,

"yes, that's the feeling, it's weird."

After listening to everyone's gossip descriptions, Lin Chou also tasted a slice of it.

"How?"

Lin Chou reminisced,

"It's still a little tasteful, this dish, it's not successful, you need to find a way to improve, forget it, it's hard work everyone."

Sikong Dao,

"It's already very powerful, how did you grow this brain, and you can think of such a way?"

Lin Chou had no choice but to tell the origin of the fish gelatin and the treasure in the boudoir.

And the way,

"Logically speaking, it shouldn't be like this, the taste of wild fowl eggs and fish gelatin can neutralize each other, and produce a certain fragrance, which is recorded in almost all texts, I ..... Is it because the smell of the alienated penguin eggs is so strong that there is no way to get rid of it? ”

XIAO Wu Dao,

"No, no, Brother Chou, this method is different from the practice of the five rings you said, obviously you are cutting corners, of course the taste will be poor!"

Lin Chou frowned, but he didn't omit the basic conditions and the steps to remove the fish, so he still shouldn't have it.

Sikong slapped the table,

"I see, it's not a problem with Lin Chou's practice, it's not a problem with the dish, it's but... Human problem! ”

"Who's the problem?"

Sikong Dao,

"During the Tang Dynasty, people's recipes were very different from those of modern people."

"Take chestnuts, on the famous roasted tail banquet in the Tang Dynasty, there are a few dishes in the recipe that are very representative, Tonghua soft beef intestines cooked in mutton fat."

"Bright shrimp roast, that is, grilled live shrimp."

"White dragon made by repeatedly beating the lamb tenderloin."

"The dish of sheepskin shreds is even better, it is simply a fried shredded lamb cut into a foot long and half undercooked."

"Snow Baby: Cure Frog Pod Patch."

"Immortal Belly: Stewed Chicken with Milk."

"Xiao Tian Crisp: Deer and chicken are fried together."

"Chopsticks Spring: Roasted Quail."

"Door-to-door incense: all kinds of meat are fried with each other."

"Water calves: simmer calves over slow heat."

"What do you see in these dishes?"

“...”

Qin Wuyong grinned, and his screen barrage filled 666.

As the vice president of a certain ancient literature research association, Shen Daru's eyes were quite suspicious of the meaning of life.

Wu Kedao,

"That, Sikong, we haven't heard anything you said, you're easy to understand."

Sikong slapped the table again,

"Fishy! Look at these dishes, mutton fat, mutton, field chicken, venison, quail, beef, how can there be a dish that is not fishy? ”

“...”

The crowd scratched their heads,

"It seems like that's the case."

Sikong Dao,

"That's right, you see that people at that time ate this every day, the main meat was mutton, wild boar, wild deer, plus the lack of seasoning, in the long run, the taste has long been adapted to the fishy smell, if they eat Lin Chou again, guess what will happen!"

In this case, that ......

What adjectives such as delicious, sweet, mellow and fresh can be used, right?

Lin Chou really admired Sikong's associative ability, but he didn't think so,

"I think it's probably the filling in the egg yolk that the problem is."

"What do you mean?"

Lin Chou scratched his head embarrassedly,

"I don't know much about this dish by hearsay, it's just that I just caught up, it's not that I didn't do it, but I don't have a clue about what the filling should be filled in, so... It was only then that such a defective product was made. ”

"This..."

Lin Chou smiled,

"Forget it, since I can't make that taste, let's experiment slowly, and I'll think about what fillings should be used to match this dish, hehe."

Everyone thinks it's a pity, the aroma of this dish is very special, aside from the little fishy smell, it is definitely a very palatable dish.

Wu Ke pointed to the wind chimes on the roof,

"Brother Chou, are you going to hang up this dish?"

Lin Chou shook his head.

Wu Ke looked pity, Lin Chou didn't put the name of the dish on it, which means that unless there are special circumstances, I am afraid that this dish cannot be ordered.

"Then why don't we change the duck eggs too?"

Lin Chou smiled bitterly, his original intention was to use penguin eggs as a dish, and replace them with wild duck eggs.

"Forget it, I'll think about the filling again, and I'll talk about it another day."

"Oh..."

Wu Ke said again,

"Brother Chou, yesterday I saw you tinkering with the jar of fish sauce, is it already ready to eat? How do you eat that thing? ”

Wu Ke is familiar with this, and Lin Chou has touched these things like pots and cans of bacon reserves by him.

"Well, the fish sauce is sour, and it can generally be used to make some dishes about fish and shrimp, individual vegetables, such as... Origami root is said to have a rather detached taste. ”

Fold the root of the ear?

Or you'll be able to detach me.