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 snowflake beef.

However, for the Mingguang Evolutionary, it doesn't matter what bluefin tuna or yellowfin tuna is, only ordinary rich people will pay attention to this, and the evolutionary is more concerned about whether this fish has mutated or not, and how many levels it is.

The boiling fish bone broth was partially filled by Lin Chou, he first wrapped a package of ingredients in gauze, and then started another pot, put the smashed light yellow old rock sugar into the oil pan and fried it into syrup, put in the chives, dried shallots and ginger and garlic to cook the fragrance, and put the tuna meat with skin cut into two centimeter squares in the pan and fried until fragrant, and then took it out and put it aside after frying a slightly heavy brown.

Then put the packet into the frying pan, add the stock and simmer together, simmer for 15 minutes, turn off the heat and let the soup cool.

When tuna is raw, it looks the same as beef, but when it is cooked, it does not have the same texture as beef, and it looks loose.

So Lin Chou used his low-temperature cooking technique, which he didn't often use-

Take a casserole, arrange the fried fish neatly, then pour in the cold broth, cover the lid and put it into the steamer to adjust the heat.

"Well, that's pretty much it, such a big steamer and such a small fire, if you pay a little attention, it is easy to keep the temperature in the steamer between 55~65 °C."

Fish head tofu soup is the simplest, just put the sliced tofu, wild vegetables and fish meat into the soup and soost.

The huge head of the yellowfin tuna may be more than 100 catties, and Lin Chou mainly uses its brain marrow and two gills, cut into pieces the size of a palm, and put them in a soup pot and roll them with tofu.

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

The brain marrow of the tuna is boiled in the hot soup and turns into a jelly-like translucent gelatin, which trembles in the pot along with the tofu.

"Whew~"

Uncle Warlock and Sikong couldn't help but urge,

"It's time to stew, let's serve me a bowl first, please..."

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

Sikong looked like the mountain master was possessed, standing at the bow of the boat with a bowl of soup, holding the railing with one hand, and raising a glass to invite the bright moon.

"Suck~exhal~"

The cold sea breeze blows on the face, the hot and rich fish head tofu soup in the hand, and even better, the sharp and fresh spicy taste in the soup...

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

"Great!"

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

"Is this the freedom of sweetness?"

“？？”

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

"Everyone is sweet in love, why is the direction of sweetness wrong to you?"

Lin Chou silently assisted,

"I think it's probably because the direction of his relationship itself isn't quite right."

Sikong: "Grass! ”

These calves are always so unhappy.

"Can you not mention this stubble?"

Lin Chou likes the part of the fish head with the brain marrow in the fish head tofu soup, eating it in the mouth is like a jelly full of gelatin, both fresh and tender, the salty freshness of the fish head soup is as charming as the deep sea, and the delicious taste is comparable to the bag of juice in the clams and oyster shells, which is simply all the beauty that nature can give us.

Uncle Warlock's way of eating is very strange, he uses dry red devil peppers roasted until they are fragrant and ground into chili powder, dipped in tofu and fish.

"No, it's not spicy..."

If this is a normal person who eats like this, to be honest, he doesn't dare to look at it.

That doesn't make your lips bleed? Snot and tears must have all come...

Uncle Warlock inhaled the cold air, shook his big cuffs to wipe his face, wisps of gray mist spread and peeled off his face, and he was in a strange shape - probably this is expressing the word "sweaty" in the way of Uncle Warlock.

"You won't try?" Uncle Warlock picked up a piece of tofu, dipped it in the roasted chili powder, and wrapped a piece of white tender tofu into a completely bright red, the kind that can't be seen at all, "Open your mouth, ah~"

pinched Sikong's cheeks and threw it into his mouth, and manually helped Sikong chew.

"Damn... cough cough cough... Grass..."

The Sky Man is almost gone!

"Shhhh Ha... Hiss..."

It was so hot that his self-perception was about to disappear, and his whole brain was empty, and the same Sikong slowly eased up, and suddenly felt that this feeling was pretty good...

Wait a minute...

I can't be some strange hidden attribute, right??

Sikong began to doubt himself, and then his life.

Lin Chou also made a whole piece of yellowfin tuna belly cut into an almost translucent thin slice - in fact, the flesh of marine fish can be cut thinner than freshwater fish without breaking.

The thin fillet is at most a little thicker than the meat slices commonly used in shabu-shabu, and it was originally flat and neat, but when it is placed in the milky white fish soup, it immediately curls up into a straight cylinder.

"Well, this shabu-shabu fillet is also good, it's a little softer than beef and mutton, but the taste is still very full."

The light shabu-shabu fillet dipped in the wasabi vinegar sauce of Lin Chou has a refreshing and transparent taste, and the thin and resilient fish fillets are slice after piece, making people seem to feel satiety, and they just want to eat it all the time.

Sikong suddenly remembered a taste that made his heart miss,

"The last time I ate such delicious fish fillets was on a cruise ship, I was probably so tall, not yet waist, that was the first time I got on a fishing boat, although it was just a ride in Mingguang Port, and my father led me there."

"At that time, I remember that he caught a wolffish, a little wolffish with green bones, and the chef burned the wolffish with straw for a short while, and the skin was not fully ripe, and then he cut it into thin slices, and tsk, it tasted amazing."

"Sounds pretty good," the Warlock Lord affirmed, "Anyway, the wolffish's bones are still green?" I think it's weird..."

Lin Chou said,

"You still have a time to eat something like this? I thought the green-boned wolffish was exclusive to the lower city, but if I'm not mistaken, it only sells for 5 or 6 circulation points..."

Sikong rolled his eyes,

"I always feel like you're mocking me - hey, there are very few things in Mingguang that I can't afford, and when it comes to eating, I generally only look at the quality and not the price."

"Oh," Lin Chou said, "wolffish, I've always thought the boiled noodles are great, the green bones, the occasional green meat, the soup is the verdant color, and as a fish, its flavor is definitely strong enough, and the alley likes to use it to pickle into salted fish and stew potatoes and other vegetables, because it will smell meaty and oily." ”