Pack the silkworms in a large flat tray and cover them with a layer of moist gauze before throwing them into the incubator to keep them fresh.

Shen Feng looked at it, and slapped a card on the table with a snap,

"Book a food stamp!"

Lin Chou rolled his eyes, even the four dogs outside the door knew that Old Shen Shen Daxia was so poor that he ate steamed buns, and a card was completely ornamental, and there was no horn hair in twenty-nine out of thirty days in a month, except for the day when the salary was paid.

Except for the Isosha Silkworm, which is barely an alienated creature, the rest of the things I brought back today are ordinary small seafood.

Even if Shen Feng pretended to pay, Lin Chou couldn't accept it, and the dead-eyed groove system had never allowed Lin Chou to provide ordinary food to customers.

"It's a mess."

Lin Chou poured a bag of sea monsters into the pool and opened the running water to rinse it.

There are many names for hermit crabs, such as sea monsters, shrimp monsters, etc.

Most of the sea monsters along the coast of Mingguang live in colorful snails, which are not big and are born red.

This sea monster is an omnivorous animal, in addition to eating some seaweed, seaweed and organic matter, it also likes to eat small fish, small shrimp, and the young leaves or rhizomes of cattails and reeds on land, and has high requirements for the living environment.

Sea monsters have to change houses in their lives, and they are also real travelers.

Of course, this kind of trip is not about the scenery of the world or even about the food, but about finding the perfect house with a sea view.

There is no such thing as a free lunch, and when the sea monsters struggle to find a bigger and more gorgeous house with their small houses on their backs, they will knock on the landlord's doors and windows in a friendly manner, and then drag the landlord out to eat cleanly.

Only after the sea has washed away all incriminating evidence will they move in.

Unlike their deep-sea counterparts, sea monsters breed a little later due to their frequent presence on land.

November happened to be the golden period for their breeding, and Lin Chou had already seen many sea monsters holding a ball of crab eggs in their arms, and the sea monsters holding seeds were the fattest time.

The high price of the things brought back by the sea fishing boat is enough to discourage the ordinary people in the lower town, and the small seafood such as sea monsters, barnacles, sand crabs, etc., which do not need to go out to sea, are the delicacies that belong to the lower town.

A "small" word is destined to make it difficult for them to get into the hall of elegance.

They don't come from famous families, they don't have a lot of money, and some don't even have a formal name, but that doesn't make them taste good.

The residents of the alley used to separate the krakin after it was cooked, boiled and crushed separately and then leached out of the shell, and marinated it with soy sauce, garlic, miso and shiso to make a sauce, even in the hottest weather, the flavor and protein of the kraken sauce is enough to store for up to a year.

Unlike others, Lin Chou prefers another approach.

Place the sea monster in a large colander and pour it over with a large pot of boiling water.

The boiling water not only makes the sea monster die instantly, but also washes away the dirt that the running water can't wash away.

Pick up the monster and throw away the snails, soak them in ice water for a while before draining them - this will ensure that the crab meat is condensed to avoid scattered shredded meat when it is processed.

Half of the sea monster's body has to stick out of the shell to walk, while the other half of the body is bent into the shell, so one is large and the other is small.

The other half of the body has been twisted into the shape of a snail shell, and the crab shell is also semi-soft and instead of hard, which is why the hermit crab is called a sea monster.

And part of its body that inhabits the shell of the snail all year round is not only the shell, but also the flesh has partially changed its characteristics.

Shoot the hard shell part into two micro cracks, squeeze out the juice with ginger and garlic, soak it in water, and then soak the sea monster for a while to remove the fishy flavor.

Two cloves of garlic and a handful of fresh chili hot oil are stir-fried until fragrant, then add a small handful of green peppercorns, pour in the sea monster and stir-fry together, during which add soy sauce, white wine, and a little green salt.

The pot ignited, and the liquor quickly burned, filling the pot with a light blue flame.

After the flame is extinguished, cook the fish sauce sour and half a spoon of old vinegar, hook in the thin thickener, stir-fry for a while, sprinkle with green garlic sprouts and chopped shallots.

The sea monster is red and purple, and the thin and pink ink are suitable.

A pool of reddish soup is steaming, oily and tender, and the sour and spicy water reveals that completely arouses the appetite in an instant.

The sea monster is different from the seafood of the big road, and the thick oil red sauce is more rich and colorful.

Twist a sea monster and gently pull off its "tail", which is the twisted part hidden in the shell, and put it in your mouth while it is hot.

"den↗", a soft sound.

The tail of the sea monster is full of elasticity and is full of the essence of the ocean, like a solidified meat jelly.

As soon as the teeth are chewed, the sour and spicy will bloom in the mouth at the same time, which will arouse the hysterical hunger from the bottom of the heart, and the tight elastic teeth of the sea monster meat can completely fill this urgency.

The satisfaction and reluctance between back and forth are really difficult to describe with pen and ink.

The "contents" of the second half of the sea monster are actually the gonads and digestive glands, the most important of which is the liver, and the taste is not ordinary glycol.

The sea monster is very strange, the seemingly soft tail is strong and springy, and the flesh inside the hard shell is soft like cotton, and it is really difficult to find this kind of food that grows on the same body but has completely different qualities elsewhere.

Bring a plate of sea monsters to the table,

"Let's all come and try it."

Shen Feng quickly put one in his mouth, and promised to go.

Don't forget to look back and ask,

"Won't you eat together? When they come, it's gone! ”

Lin Chou shook his hair sadly,

"Otherwise, how can the chefs be thin, and a dish can only be eaten in one bite and served to others, can it not be thin!"

"So?"

Shen Feng thought as he walked out, how did he feel as if something was not quite right....

Lin Chou smiled and soaked the bag of sea greens in light salt water.

Sea greens cling to rocks, the edges of the leaves are naturally slightly curled, the color is bright green, and when the ocean current is active, it will fall off and float into the sea without deliberately picking it.

Its scientific name is Ulva ulva, which is very nutritious, whether it is cold and stir-fried or boiled in soup, the taste is clear and sweet.

Because of its natural taste of rock salt and its saturate content, it is often used as salt and monosodium glutamate by people in the lower city.

In addition, the whole plant of sea greens can be used as medicine.

Fresh sea greens are even more powerful than most drugs before the cataclysm, but because people don't know much about it, it's still far less famous than seaweed.

Today's dishes are all small seafood, which is cold and cold, and Lin Chou doesn't want to make another cold dish, but is going to use these sea greens to make a staple food.

——Sea green vegetable potstickers, simple and practical.

The processing of sea greens is very simple, because the leaves are no more than the size of a finger, and there is no need to chop, and it can be washed with light salt water or torn or cut a few knives.

In the bag there are also pampas grass that he specially picked, which has brackish and freshwater species, but the cattail grass that grows in the saltwater wetland will be slightly shorter.

The inner core of the newborn grass is tender and white and translucent, and the taste is crisp and slightly sweet, and it is also a very wild ingredient.

Peel off at least three layers of epidermis, pinch the head and remove the tail, take only the middle palm-length section of the tender core, and cut it into four pieces with a cross knife and chop it.

After chopping the core of the grass, it needs to be salted for a quarter of an hour with a pinch of green grass to achieve the most crisp and tough taste.

It seems easy to misunderstand the ingredient of cattail grass core, thinking that it should not be salted and dehydrated, and that the freshness can ensure the most crisp taste.

In fact, this is a misconception - if the grass is wrapped in the filling of the pot stickers like this, during the frying process, it will become firewood due to water loss, and it will no longer be crisp.

Salting can not only remove the slight astringency in the core of the grass, but also make the plant cells shrink synchronously and precipitate excess water.

And this kind of salting dehydration, therefore, can not be regarded as pure dehydration, but can ensure the quality and taste of the grass core.

Mix the grass core with the sea greens, add a little clear oil, and set aside half a tablespoon of minced garlic.

Take out a pot of fresh green shrimp from the incubator, pinch off the shrimp head to pick out the fishy line, put the peeled shrimp into a bowl, and the remaining shrimp head is oiled in the pan, and the shrimp oil is slowly baked over low heat.

After the orange shrimp oil dyes the clear oil in the pot, remove the shrimp head and discard it.

Put two finely crushed salted duck egg yolks in the shrimp oil pan, stir-fry until a large amount of golden brown oil foam rises from the heat and let stand for one minute, then pour into the sea green vegetable filling after cooling slightly, and stir well.

The dough should be rolled out in the same way as the dumpling wrapper, with a thin periphery and a thick middle, so as to ensure that the bottom surface will not be easily broken during the frying process.

With the dough in hand, pick in a chopstick filling and then press in a shrimp to form an ear of wheat.

After wrapping the potstickers, a thick cast iron pan should be used in the system, and a thin layer of butter should be added to the stove, which is most suitable for moistening the surface of the pot but not seeing the grease flowing.

Put the potstickers on one by one, fry them on high heat until there is green smoke, and then immediately change to low heat, so that the bottom of the pot can quickly become crispy and prevent it from sticking.

Fry for five minutes, pour in the green onion and ginger water along the edge of the pot, keep the bottom covered with a little layer of water, sprinkle with green salt and pepper again, cover the pot for two minutes, then sprinkle in the finely chopped green onion leaves, shovel into the plate after 30 seconds, remove from the pan and serve.

Surprisingly, Shen Feng and Xiao Wu, the head of the white dome, were all sitting honestly at the table, looking forward to seeing but no one moved their chopsticks.

"Hmm, why don't you eat it?"

Wu Ke smiled bitterly, and Bai Qiongshou and Shen Feng glanced at Chi Qi who was standing at the door from afar.

"Ahem, that, we'll wait for you to eat together... Waiting for you to eat together..."

Lin Chou said with a smile,

"Sister Big Breasts, grab a few bottles of beer and sit down to eat together."

Akatsumi snorted, went to the incubator, took out a few bottles of beer, and sat down on the table.

The three gentlemen breathed a sigh of relief,

"Eat, eat, eat."

The freshly brewed sea greens potstickers are steaming, with dots of chopped pepper and verdant green onion leaves on the surface, and the thin dough is fluorescent and translucent, and you can clearly see the tender green sea greens and flowing soup inside, and the aroma of burnt and wheat comes to the face.

Everyone got off the chopsticks together, the bottom of the potstickers was crispy and hard, and the tip of the chopsticks at the bottom of the plate collided with a crispy sound, while the rest of the parts were soft and thin like cicada wings.

"Suck."

Shen Feng was anxious and took a sip from his mouth.

"Shhhh

Lin Chou believes that potstickers should be eaten like this, which is fried on the bottom and crispy on the top and soft and glutinous, which is the unique charm of potstickers.

Pick one up and put it in your mouth,

"Click."

It's the clearest and most touching sound.

It is not so much the "filling" of sea greens as the "soup" of sea greens.

In every square inch, there is so much locked soup.

The thin sea greens are as soft as a bird's nest, and the core of the grass is full of grain, and when you bite into it, it makes a crisp sound of "click", and the unique lingering grass fragrance suddenly escapes everywhere.

If you have to use a "taste" to describe the "taste" of the grass core, it is very similar to the smell of the small radish leaves hanging with autumn frost in the early morning in the autumn - it is a kind of bleakness that contains all the loneliness and coldness in the world, and can only be self-appreciating and self-pitying.

Slowly, the strong aroma of the salted egg yolk fried in shrimp oil gradually entered the range of perception in the mouth, and at this moment, the main event has also arrived, that is, the shrimp that is quite huge compared to other fillings.

What is even more unimaginable is that before the shrimp is discovered, there is no trace of the taste of "shrimp", including the combination of salted egg yolk and shrimp oil.

Shen Feng was shocked,

"This, how is this possible... There is no tofu vermicelli commonly used in vegetarian buns and vegetarian pot stickers to absorb the soup, there is no sesame oil, and there is no taste of any seasoning... But it's like this... This... Feel..."

Once again, Shen Feng felt that his vocabulary was too barren, as scarce as the greenery of the Sahara.

However, all potstickers with vegetarian filling will inevitably choose to use salted or blanched water to wring out the water in the vegetables to avoid exposing the filling, and then use the heavy flavor of sesame oil to reconcile the dull and tasteless caused by the inevitable excessive soup of the vegetarian filling.

But Lin Chou was the opposite, so that the potsticker soup was as full and full as a soup dumpling, and he did not deliberately remove the soup, but used it as much as possible.

But this potsticker is unbelievably delicious.

The bottom of the potstickers is crispy, and the inside is full of soup, which is very extreme, but it can satisfy people's appetites more.

Shen Feng thought about it for a long time and didn't understand what he should say.

"Lin Zi, you potsticker, I really took it."

Lin Chou was like a scientific researcher, and said indifferently,

"It's just a simple combination of ingredients, and if you grasp that point, you can make a qualified dish."

Shen Feng nodded, every time he ate Lin Chou's new dish, there would be unexpected and reasonable surprises.

Surprise in taste, surprise in magical effect, double satisfaction.

Shen Feng was stunned for a while, and as soon as he lowered his head,

", what about half a potsticker in Lao Tzu's bowl?!!"

Wu Ke had a small sea green leaf in the corner of his mouth, but he had half a sea monster tongs in his mouth, and he gnawed on it so loudly.

"Hmm, what... I don't know... I didn't see it, I was taken away by four dogs, right? This dog is not a thing! ”

"Uh..."

Wu Ke was about to continue to say something, but Chi Qi and another cold gaze from under the table made him feel like he was falling into an ice cave.

"Dangchang."

The big-breasted sister looked at Wu Ke, threw the sea monster tongs she had just eaten into the basin under the table, and gently stroked the hair on the top of the four dogs' heads with her other hand.

The pincer jumped a few times and fell out of the basin.

Wu Ke's heart is also like that pincer.

"Let's go."

Not to mention, his ribcage is like this dog basin.

The four dogs sat upright, with a napkin woven of fresh banana leaves tied around their necks, and their narrow mouths pulled, as if revealing an evil smile.

"Woohoo~!"

The big-breasted sister's cold and clear gaze seemed to be shuttling back and forth, a steaming big meat bun.

Wu Ke panicked and was dazed.

He trembled and said,

"That's... No... There is a misunderstanding, there is definitely a misunderstanding... Me, me! It's me who eats! Definitely what I eat!! ”