Lin Chou took out the silkworm from the incubator, and it was still fresh - of course, it was "fresh" in the sense of ingredients.

Because from the moment they enter the incubator, they are already dead.

However, this description is not accurate, and they are not even a complete life in the first place, but only hide a belly full of gonads.

The silkworm and its close relatives generally need to be washed twice, but they are not as delicate and expensive as the grasses.

The first time is to wash the surface of the silkworm with ice water, which is called "drinking water".

The second time it is soaked in clear oil for a quarter of an hour, which is called "drinking oil".

The gonad pores of the silkworm are transparent, and the clear oil will gradually penetrate into them, making the silkworm completely expand.

It's not that the black-hearted Boss Lin wants to increase the amount of dishes, but to ensure that the protein and ointment in the body of the sand silkworm are soft and delicate.

On the island of Samoa, in addition to being eaten raw, the locals like to wrap the silkworm in the ground with the leaves of the bread tree and roast it on a fire, which they say will give the silkworm "the power of the earth" and "the mellow aroma of coconut flesh and fruit wine".

In addition, the locals do not allow children who are too young to enjoy this delicacy, believing that the silkworm has a very, very, very amazing effect of stimulating gonadal maturation, because every night when the silkworm breeds, it always attracts flocks of "young" fish to mate.

In short, this thing is a woman's beauty salon and a man's piledriver...

(Uh, scratching your head manually, something seems wrong?) ）

The bread trees used to make sand silkworms are all over the wilderness in the super "warm" climate after the cataclysm.

Samoans love the tree as much as they love the silkworm, and they use the trunk to make boats, bark to make rope, leaves to make clothes, and even cooking utensils without bread trees.

The leaves of the bread tree are dark green and broad-lanceolate, with a leather-like texture, and the stems and leaves are tough and have a volatile fragrance characteristic of tropical trees.

It is this aroma that gives the locals the inspiration to roast sand silkworms wrapped in bread leaves.

Pick a few of the largest bread leaves, cut a knife on the stem, and salt the inside of the knife.

Salting it like this will make the brittle stem soft and tough, and it is not easy to break.

Take a large clay bowl, take out the silkworm and put it in it, add minced garlic, green salt and water to make the tangerine peel filaments and lemon leaf shreds, cover the clay bowl and send it to the oven, take it out after seven minutes.

At this time, the silkworm has become semi-dry, and some of the slightly cloudy water has been precipitated, so it is drained and spread on top of the leaves of the bread tree.

Then sprinkle a small spoon of white wine, add some chopped pepper, chopped perilla, and chicken fir mycelium and wrap it tightly, just six packets.

When the grill is burned until the charcoal fire is about to be extinguished, part of the charcoal ash is laid on the bottom, the bread leaves are wrapped and spread on top in turn, and then they are covered with charcoal ash and sealed the furnace mouth.

Lin Chou gave a classical gentleman's salute to the onlookers - that is, the kind of action of making a kitchen knife in front of the belly with his right hand and slashing for a while, and then throwing it behind him.

"Thirty minutes, stay tuned."

Sikong glanced at it,

"Worried, Boss Lin, just throw it in, and it won't burn to ashes in thirty minutes?"

Lin Chou rolled his eyes, this kind of low-level mistake will be made, what are you kidding.

"The leaves are the leaves of the bread tree, juicy and very thick, and even if you bake them directly on the fire, they won't be bad."

Sikong sighed,

"I think what you're making looks like a bug, what a bug? Earthworm? Leech? Bee pupae? Golden silkworm? ”

"It's the Isosha silkworm."

A stumbling one,

"Bobbits? That thing... You can also eat it?? ”

Lin Chou looked at Sikong with ill will.

Well, your kid's definition of food is a bit small.

Why don't you have another pot of well-cooked four dogs to expand your efforts?

(Note, one of the special effects of fairy meat, dog guts: the definition of food and ingredients has been doubled.) ）

Shen Feng is more popular, after all, who doesn't eat white if you don't eat for nothing, who doesn't eat for nothing,

"What a thin insect and a thick worm, I dare to eat it if Lin Zi dares to do it... It's not good, it's not good... Why isn't it ripe yet..."

Bai Dome calmly drank beer and looked at his watch,

"There are still twenty-eight minutes and seventeen seconds, what's the hurry, wait slowly."

Three seconds later, he suddenly scolded,

"Mad, is Lao Tzu's watch broken, why is it walking so slowly!!"

“...”

When it was finally time to open the furnace, six leaves with charcoal were thrown on a plate and served.

Shen Fengdao,

"I said Linzi, you can get it too, although we didn't spend any money, but we are also customers, customers are God you know, right?"

But Sikong said,

"Okay, good, that's what I want, whoa... It's the first time I've eaten a bug when I've grown so big... I'm so excited..."

Picking up the vines that bind the leaves, the leaves make a soft sound and automatically open in all directions.

The bread leaves were charred black on the outside, but still fresh green on the inside, and the aroma of the silkworm immediately exploded.

This aroma is very unique, similar to the mixed taste of crab roe and crab paste with grilled fish liver, and it is hard to forget after smelling it once.

Si danced empty-handed, and after looking at it for a while, he said,

"How do you feel like udon??"

"Don't tell me, it's really a bit like..."

The round and oily skin of the silkworm does not have a trace of wrinkles, and it no longer presents the weird spiral twist, but is gently intertwined like thick round vermicelli, which looks very comfortable.

The Isosha silkworm was picked up, and I saw it bouncing back and forth with full toughness on the tip of the chopsticks, just like a freshly cooked udon noodle.

Put it in the mouth and bite it gently, the epidermis is slightly tough, and even makes a soft "pop" sound.

On the inside, it is dense and delicate like the best cheese, wrapped in a warm aroma that slowly melts and flows.

Sikong's eyes instantly sharpened,

"What an amazing taste."

The pepper is slightly spicy, the chicken fir mushroom is a little fresh and sweet, a little white wine removes the fishy smell of the silkworm and gives it a sweet and fragrant bottom taste, and the finely chopped Su leaves are inconspicuous and just like embellishment, but there is the finishing touch.

The fragrance of bread leaves and the unique smell combination of Suzi are a perfect match, tepid, and more prominently bring out the strange fragrance of the silkworm.

When the combination of animal protein, the paste of the silkworm and the vegetable oil is completely irresistible to any carnivore.

Shen Feng carefully put the Isosha silkworm into his mouth one by one, as if crying and laughing,

"Hmm... It's delicious to grandma's house... It's just too little... I really want to be like bald noodles and fill a big pot with a lot ......of bald noodles.

A sand silkworm snorted a glass of wine, and the white dome sneered,

"Daydreaming is not good for your health."

Lin Chou himself nodded.

Sure enough, if you're lucky enough to come across the best ingredients, you're already halfway there.

Isosha silkworm, you can hang the wind chimes.