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Chapter 197 Three Vegetables, Two Meats and One Soup

Worthy of being a well-developed Wuyuan Star, online shopping uses Thunder Speed ​​Delivery, as long as you are not in the "martial arts training area" of Wuyuan Star, it can be delivered within 10 minutes.

Here is a little explanation of the "martial arts training area". The so-called martial arts training area is one of the characteristic areas of Wuyuan Star. It maintains its original state to the greatest extent and introduces various animals and plants. It is an area set up for students to practice in combat.

Usually, students can do small collection tasks here, or go on a team expedition for preliminary training.This area is still very large, accounting for one-third of Wuyuan Star, more than twice the size of the campus area.

The landform of Wuyuan Star can be described as being surrounded by mountains on three sides and surrounded by water on one side. All major colleges are concentrated in the campus area, and the martial arts area surrounds the campus area.

……

Besides, after Lin Xiaotian selected the materials and processed those raw materials a little, he was going to make a "reward dinner" for Xing Shifang.Because of the kindness in it, Lin Xiaotian still put a lot of effort into this dinner.

In fact, Wuyuanxing’s ingredients have regional characteristics, because it is surrounded by mountains on three sides and rich in ingredients. There are various and fresh vegetables here, and there are also various fish provided in the huge freshwater lake.

Today, Lin Xiaotian's plan is to make "three vegetables, two meats and one soup", let's talk about these three vegetables first: assorted green onions, half-hearted, clear dishes.

Scallion Assortment This dish is Western-style, which is an extension of French cuisine. It uses the famous local golden onion. This golden onion is different from the green onions in other places. It is named because the top of the green onion leaves turn golden when mature.

Because of the white color, green leaves, and golden leaf tips of shallots, the three parts have different tastes and different magical effects. Lin Xiaotian uses these three parts to make the dishes respectively, thus forming a scallion platter.

The position of the scallion is the sandwiched scallion pancake, the scallion is minced, add dough, eggs, and fry into a small pancake the size of a palm, as the left end of the platter.

In the middle, green onion leaves are used to squeeze the juice and add accessories to make the onion juice. The thick onion juice is poured on the plate, which is both beautiful and delicious.

Finally, the golden scallion tips are served with small pieces of beef, stuffed in the scallion tips, and fried slowly over low heat until the beef is mature, and served on a plate.

This dish pays attention to the combination of three flavors. The position of the onion tip is matched with the onion juice, and it is eaten with fragrant cakes. When you eat it, you can feel the faint fragrance of the onion, from light to thick. When it reaches the peak, because the mildness of the beef makes the onion The fragrance explodes completely, but not too much, making people feel tired.

Half-hearted is to use local big potatoes, horn roots, and mountain sticks. These three ingredients with similar tastes are the main ingredients. There are two extreme flavors.

Qingkou dishes are much simpler. Cucumber, red melon, Luo melon, and long insect melon, these four kinds of melons are diced separately. Although their tastes are different, they are all crisp, light in taste, and easy to knead together. The secret garlic sauce is a refreshing dish.

These three vegetarian dishes are still very simple, and there are not many processes required for vegetarian dishes. Lin Xiaotian just did the pre-processing, and waited for the meat dishes to come out of the pan before making them.

For such a family dinner, Lin Xiaotian attaches great importance to the order of the dishes. If the interval between serving the dishes is too long, the taste will be lost. This is an extremely serious mistake, and Lin Xiaotian will never allow it to happen.

Liang Hun is the protagonist of the dinner, using two rare local ingredients, one is a small animal named "eating dragon", this kind of small animal is very strange, they are only the size of a rabbit, but they are especially edible. Mainly vegetarian, occasionally eat meat.

The life of a food dragon can be described in two words, eating and running, they are either eating or on the way to eat, so in addition to eating, they also exercise a lot, which makes its delicate and firm meat.

Lin Xiaotian chose soy sauce for this kind of tough meat. It was also his first time to experience this kind of food, so he could only use the familiar Chinese dishes to make it better.

This braised food dragon must be fish, because the campus area is surrounded by mountains on three sides and water on the other. The water is not an ocean, but a huge freshwater lake. There are many fish in it, and the meat is delicious.

The small-mouthed soil eel is a famous fish here. It mostly lives in shallow water and likes to forage in the soil, so it is named soil eel. It feeds on small fish and shrimp. The meat quality is excellent, but it is hard to get rid of the earthy smell , Few people can do it well, but it is difficult to eat good products if it is delicious.

Chef Lin Xiaotian can't help this dish. His best method is burning wine and steaming. The so-called burning wine and steaming is Lin Xiaotian's secret technique to remove fishy smell, and it is also a secret recipe he got from the folks in his previous life.

First use high-grade white wine to steam until the aroma of the wine is strong and spread all over the fish, then the fishy smell will naturally be removed, and then steamed with auxiliary ingredients in a pot, it can make the dishes that restore the most delicious fish meat without fishy smell.

Whether it is the selection of ingredients or the production techniques of these two meat dishes, Lin Xiaotian has carefully considered and strived to be the best.

For the last soup, Lin Xiaotian used up the characteristics of the local ingredients, named "Pearl Soup of Seasonal Vegetables", using five local seasonal vegetables, supplemented with thin dough, to make a noodle soup.

The noodle soup is originally tasteless, but because the addition of vegetables will add various aromas, the noodle soup has aroma, and the original tastelessness allows the aroma of seasonal vegetables to fully reflect and complement each other.

Seasonal vegetable and pearl soup is a highly malleable dish. It can be said that the taste of the noodle soup can be changed according to the mood of the cook. It is best used at this time.

After going through the recipes of these dishes in his mind, Lin Xiaotian had a solid idea. He put the ingredients in front of him, took a deep breath, closed his eyes slowly, and stroked the ingredients with his hands.

【Astrology】Activate!
【Astrology】This is the first time Lin Xiaotian has used this skill. It evolved from 【Splash Ink Preview】, so there should be no difference in essence.

The moment the skill was activated, Lin Xiaotian's mind was shaken, blank, and he entered the state of ecstasy just like "enlightenment", but it was not an epiphany, and it was called a pseudo-enlightenment.

The blank world only lasted for a moment, and then a strange blackness spread from one corner, and the blackness as deep as the night covered Lin Xiaotian's mind.

This is similar to the ink rendering in the splash ink preview, and it really comes from the same skill.

Soon, Lin Xiaotian's spiritual world became pitch black, completely different from the white rice paper world just now, he was a little dazed, this quiet black made him puzzled.

Before Lin Xiaotian could think about it, a strong white light suddenly flashed from the black world, followed by red, purple, orange, green, bright and dazzling, eye-catching!
Lin Xiaotian couldn't see what happened, he just felt his eyes light up, he couldn't see it, and strange changes were taking place above the night.

(End of this chapter)