gluttonous adventure king

Chapter 26 Glacier Sea Bass in Matsutake Milk Soup
"Fortunately, I took off my clothes. If my clothes were soaked, I wouldn't be able to leave this mountain alive today." Fang Hong dived into the bottom of the lake again.

He did have a bass in his hand, but he was doing something else.

After diving, Fang Hong climbed up rapidly, and stopped suddenly when he came out of the water.

The aircraft had already surfaced, but it was found that Fang Hong had not surfaced and sank again.

Seeing the aircraft sinking, Fang Hong quickly raised his head: "Do you know why I brought this broken aerial camera instead of finding a photographer to follow? Because if it was taken by a human being, he might have died last night and today."

Your aunt is no longer your aunt: "666, you still have a broken aerial camera? If you don't want it, give it to me, and I'll pay for it."

"The local tyrant's mother never forgets Brother Gun's aerial camera."

There was no ice to step on, so Fang Hong pushed through the ice floes all the way and swam to the shore.

After landing, Fang Hong sat down on the camel bag, and then lit the fire: "Today is in the snow, not like yesterday, so..." While speaking, Fang Hong turned off the live broadcast.

More than ten seconds later, the live broadcast was turned on again. Fang Hong had already put on his pants, but his underwear was placed beside him: "If you wear wet underwear, don't think about passing on the family."

"Super tube! The anchor is playing hooligans!"

"Hey, 110? The lower limit of a certain anchor's live show, attracting people's attention, earning a lot of money!"

Fang Hong was roasting on the fire, and after making sure that his body was dry, he put on his clothes: "To be honest, the clothes I brought are too thin, and I feel very cold, but now it's time to cook."

"Hey, Brother Gun, are you confused? It's only ten o'clock!"

"Yes, but this dish takes a long time."

"Five days ago, we set off from CD Tianfu Square, passed through the reconstructed disaster area, passed by the Panda Garden, entered S Girl Mountain, climbed Zhonglu Township, climbed Dangling, climbed to the top of the snow twice, jumped into the ice water twice, Carrying a car five times, falling down countless times, almost dying once, saving a panda, saving three donkey friends, all the way to here, finally, I can tell you loudly what all this is because of!"

"A rare and legendary dish in traditional Sichuan cuisine, sea bass in matsutake milk soup!"

"I can tell you that among the 14 billion people in the country, 13 people don't know about this dish."

Fang Hong sighed: "Familiar with the food of matsutake, or friends who are used to eating mushrooms, know that even mushrooms soaked in water can make the water brown, how can it be possible to cook white milk soup? In fact, this is what we need. The reason is the fresh matsutake, once it is dehydrated and dried, it becomes a mountain delicacy, and then the brown soup is inevitable."

"At the market yesterday, I bought three things, chicken head, duck head, and fragrant elbow. These three things are three-quarters of the soup base of traditional Sichuan cuisine milk soup, and the other is pork belly. These four things The milk soup cooked from the ingredients is white and pure, rich in nutrition, and the representative dish is milk soup Suhui, but there are also some other ways to make pure white milk soup.”

"For example, in the Bamboo Sea Bamboo Banquet in Shunan, there is a dish of bamboo shoots in milk soup, which is made of authentic milk. There is also this dish of glacier perch in matsutake milk soup. The fourth main ingredient is the fish head. "

Fang Hong skillfully stacked the fish heads, put them into the pot together with the chicken heads, duck heads, and fragrant elbows, and started to cook slowly.

"In fact, because glacier fish has no fishy smell, ginger slices are not needed, but you can't buy glacier fish for cooking, so you need to marinate the fish body with ginger slices. The method is to slice the fish, and then Thicken some ginger."

"At the same time, since the dried matsutake can't make a clear and colorless soup, another main ingredient can be replaced by Coprinus comatus."

Another dish that takes a long time to cook, Fang Hong understood the routine: "It's time for the show, how about singing a song?"

"Nanshan South!" The bullet screen crowd frantically swiped the screen!
Fang Hong shrugged: "I don't want to sing this song today, change to another one."

After sitting down, the background music started.

With the background music, Fang Hong was brought into a touching experience: "It's not just the wine last night that made me cry. It's not just your tenderness that makes me reluctant to part."

Fang Hong thought he could not sing as well as Comrade Zhao Lei, but the charm of this song is that it does not need to be good, but sincere.

The song is over, and the meaning is still unfinished.

"Have you recorded it?"

"Recorded, recorded!"

"Brother Gun, last time your Nanshannan was already at a very high position in 99 degrees music, can you record it yourself in high-definition and send it out?"

"I'm sure I don't have time these few days, and I will definitely do it when I have time in the future."

I'm sorry, the world is so awesome, I don't know how to do it again, will you guys take this road, borrow a few songs for use, and wait for my brother to earn enough skill points, fill up the songwriting points and then Return you.

Chatting and farting, exchanging some interesting news from time to time, taking a look at the nearby scenery, two hours is not so slow.

Interspersed with cooking, and scraping fish scales and cutting fish, everything is in order.

The soup is already milky white, and the matsutake slices are put into the pot.

Fang Hong picked up chicken heads, duck heads and fragrant elbows, and threw them into the lake: "Food waste is not considered white waste. Throw it into the lake to feed the fish."

The small fire turns into a big fire again, and the floating dross will come out when the mountain delicacies are cooked. After skimming off with a spoon, the soup is pure and fragrant.

"There shouldn't be any wolves in this place, don't be stunned for a while."

The water friend smiled: "Brother Gun, you have a crow's mouth, don't hate yourself."

After filling the rice, I turned off the heat under the iron pot: "It's a popular saying to cook tofu and fish slowly, but the part that is suitable for stewing soup takes two hours to boil the soup, and it only takes tens of seconds to boil the fish fillet." The last thing to put in the food is salt. Unless there is a special method, the last seasoning of the general dish is usually salt, because salt will cause food aging and affect the taste. Taste is a very important experience in all Chinese cuisines. No taste, no matter how well it is made, it is no different from drinking a bowl of hand-made rice cereal."

Add salt to the fish, because the fire has been turned off, after the fish is put into the pot, the cold fish fillets will cause the temperature of the water to drop, and it will no longer bubble, but the temperature is still around 92 degrees: "The altitude here is very high, and the temperature of the water is lower than that at the bottom of the mountain. There are a lot, so everyone who cooks this dish by themselves should remember to turn off the fire in advance, of course, if there are very thin fish fillets, it is better to let the fire turn on and cook."

Rich milk-colored soup base, white matsutake slices with brown brims, and white ultra-thin fish fillets that are not rolled because they are cooked at low heat.

Just like this snow mountain, this ice lake, this vast world of white snow.

"Only in this kind of world can there be such a perfect delicacy. It doesn't need any extra ingredients, just a few grains of salt, and you can make a delicacy."

Fang Hong looked at the camera: "In Sichuan cuisine, there are dozens of cooking methods, eight main taste types, and some taste types that do not form a unique system, among which milk soup is one of them. Sichuan cuisine not only has twice-cooked pork, mapo Tofu and spicy chicken also have this kind of nutritious and not spicy, or they are called complicated and high-quality dishes in other cuisines. I hope that friends who watched the live broadcast can learn from them and let this dish be passed down—— Glacier sea bass in matsutake milk soup.”

"I am a smoker in the car to the food world. I appreciate the magnificence of mountains and rivers, taste the essence of food and delicacies, and feel the beauty of ordinary life. This trip is over here. I want to enjoy the fruits of my hard work in the past few days." , next time, we will experience a world that is completely opposite to ice and snow, see you soon."

Five minutes later, Fang Hong was enjoying his meal, and habitually checked the barrage, and the screen was full: "Brother Gun, when is the appointment? Make it clear!"

Fang Hong burst out laughing, and spit out a mouthful of food: "I forgot to mention it after pretending to be aggressive. The next trip needs some plate-making procedures and equipment. I will ask someone to help me. In addition, I will go to Shanghai to sign a contract with the panda. , and I just received a notification that SC Satellite TV will use my program to make a documentary, and I think it will take a few days to be busy. If I have free time, I will broadcast live to inform everyone, and everyone will tell each other!"

Kou Tan: "For the convenience of telling the story, everyone joins the group entertainment, 550888792."

(End of this chapter)