Although a group of evolutionaries have never seen a few paper books, they all feel that they are not the stupidest and best foolish ones.

Who would dare to eat this??

Okay, you boss Lin, you burn newspapers on the grave, what about this fool?

Lin Chou pursed his lips, his face full of love for food, and that seriousness.

It's not easy for a group of evolutionaries to demolish him...

Yes, let's settle with each other.

Because of the lean meat with bear meat and venison, it smells a little more fishy than the modern modified version of the marinated meat, but even the modern version still has raw quails in it.

Lin Chou took out the trembling big fat pieces and rolled them in a pot of dried red pepper flakes, so that the chili flakes covered the surface of the marinated fatty meat.

The people of Mingguang love this kind of chili, and the aroma and gentle spiciness, which is very suitable for making a charming sweet and spicy taste.

Lin Chou chose the dried residue of the old sugarcane grown in the barren land around Mingguang, placed the pickled fat meat covered with chili peppers layer by layer into the hot air box, and then lit a charcoal fire underneath, and spread the bagasse in the brazier to suppress the temperature.

Bagasse smoking is a common practice in Chinese cooking, such as Chaoshan smoked duck, smoked large intestines and smoked pork ribs in the central region, which can give the ingredients a sweet flavor and a sticky and shiny appearance like brown sugar juice.

The hot air box is a big treasure produced by the system, Lin Chou has been using it very easily, and it has made the marinated fat meat in it achieve the pickling effect for months in just a few minutes.

After the marinated fat is taken out, it is no longer in the same state as the trembling inferior jelly, it is very dry, and the volume has shrunk significantly.

The red and caramel-colored chili flakes on the surface are dry and crispy, and after cutting, it can be clearly seen that nearly 7% of the water in the fat has been lost, and a layer of soft and tough "soft heart" has been formed in the center of the meat block.

The exterior smoke and pickled color is more than three centimeters below the surface, and the color is as crystalline as brown sugar, which looks beautiful.

On top of that, the unpleasant smell of the cured meat has almost been worn out, and the whole piece of meat now smells sweet and slightly sour—

It's still weird, but it's a lot more comfortable than the smell of stinky feet.

Once the sea was difficult to turn into water, a group of evolutionaries had endured the strange soul torture of a few minutes ago, and at first glance they thought it was quite good, and they all expressed their love and love, and they looked easily satisfied.

The smoked, air-dried and cured meat was cut into thin slices about 1 inch wide and 3 millimeters thick, and Lin Chou picked up a sparrow and stuffed it into the duck's esophagus with the cut meat slices.

The esophagus of sparrows and ducks are just the right size, and when stuffed, they are full and spindle-shaped.

The mountain master's face was as usual, and he couldn't see the appearance of being beaten up just now.

"Tsk, can I say that this thing has refreshed my perception of food once again?"

It's weird, weird, and confusing.

But the evolutionaries are still okay with it:

"It should be cured, what is the name of the one with salted egg yolk in Jinyinrun, that's how it is, Mingguang has a store that sells it, I think it tastes good."

"I don't think it's necessary, that sparrow must have been eaten after it cools naturally, and I like its color."

"What is the origin of the sparrow's method, it feels very familiar when I look at it, and I can't remember it for a while."

"Ask Boss Lin..."

Lin Chou said,

"The practice of rouge goose breast, I remember that Lao Xue seems to be very fond of this rouge color?"

"The one from the Octagon Building?"

"Hmm..."

"The old guy has a penchant for all things bad, drunk, pickled, and bells and whistles."

Everyone frowned and unanimously agreed:

"Hahaha, real, the older you get, the more you play."

"Yes, yes, I remember that Lao Xue was still very unpretentious."

"No, at that time, he had a very good relationship with the Wen family and the Zhao family, but then it didn't become very much..."

"It's not Aunt Lin's business?"

"Tsk..."

Don't ask, asking is full of envy~

Sister flowers!

I'm a role model!

The topic quickly deviated, and everyone helped Lin Chou put the sparrows into the duck's esophagus, while the owner Li Jia's short nonsense was angry.

It belongs to the characteristics of men in the cataclysmic era, and the topic is always inseparable from the level of strength, source crystal beasts...

Of course, the most are women.

Lin Chou usually doesn't interject at this time, just listen to it.

The kind that made a group of evolutionaries very dissatisfied-

Where are you?

You are the place where the gossip gathers in the light of light!

Listen to a huge amount of gossip insider and gossip every day!

Boss Lin, you don't want to come out and say, "The big guy doesn't know?

Are you polite to keep it so hidden?

Huang Dashan's fingers as thick as carrots are surprisingly flexible...

Well, it doesn't seem to be unexpected, after all, his old man is the king of Ming discs!

Shan Ye's huge thick fingers opened the duck's esophagus like a butterfly, revealing the inner layer full of fat, and sliced the sparrow and pickled fat against the lower mouth, and with a light stroke, the duck's esophagus immediately swallowed the sparrow into the abdomen, and the greasy fat disappeared in an instant, and the appearance was clean and not even stained with any oil flowers.

"Huh," Lin Chou couldn't help but sigh, "Master Shan, professional-level." ”

Huang Dashan also wants to brag about the professionalism of the King of Mingguang Disc by the way, which is actually beyond your imagination - this product has always been the kind of faceless and skinless, and the interest has come up, but no matter how many people you have, what kind of people they are.

As a result, Sister Da Yue's eyes floated over, and the mountain master was coaxed on the spot, and his mouth was tighter than the quilts of southerners in winter.

More than 2,000 sparrows have finished talking and laughing, and the next step is not surprising.

Fully loaded duck esophagus are invited into the hot air box in batches, humidity mode 1.5%, outside for a few minutes, inside for three months.

This time, there is no smoking step, and the finished product comes out with a natural yellowishness.

The duck's esophagus is tight, the surface is wrinkled, and you can vaguely see the general shape of the sparrow inside...

I don't know how to describe it, anyway, the appearance is not very friendly.

Huang Dashan said,

"Tsk, now you're telling me that this thing is actually a bunch of ancient gods, and I believe it..."

Lin Chou glanced at him,

"It seems that in order to complain, the mountain master secretly mastered new knowledge points from us!"

A group of evolutionaries laughed:

"That's right, that's right, even the ancient gods know."

"One thing to say, it looks like there are indeed hundreds of millions of points..."

"Fart, am I the only one who thinks it's great?"

"How many steps have passed, and now it can always be regarded as a finished product..."

Lin Chou nodded,

"It's a finished product, the kind that can be stored for a long time."

The mountain master couldn't wait to reach out and grab one, and he was about to stuff it into his mouth,

"Just eat like that? Hmm, at least you should get a green onion and ginger juice, right? Chili soy sauce is also in it! ”

"Put it down! Put it down for me! Lin Chou said angrily, "Who told you that you ate like this!" ”