Pirates eat all over the world

Returning to his home base again after more than a year, Lin Fei felt as if he was in another world.Looking at the epaulettes on his shoulders that had turned into those of a major general, Lin Fei felt that he had indeed gained something this year.

The little girl was rummaging through the various specialties she had brought back in the living room, while her mother was complaining not to buy those that were not available while she was rummaging along with her.

Mainly because this time he brought back more than a dozen large and small bags, which he had been busy working on for a whole day without finishing them. Mainly because Chengcheng took out whatever he liked when he saw it, leaving it all over the floor, which was mostly a disservice.

After taking off the justice cloak and suit and putting on a T-shirt and shorts, I felt a lot more relaxed.Without saying anything else, Lin Fei ran directly to the kitchen.After talking in the Warring States Marshal's office yesterday, he invited Garp and Lieutenant General Tsuru to have dinner in his restaurant. Today, after he was awarded the title, he invited his teacher Akainu to his home.

Although the two of them have been masters and apprentices for almost two years, they have been training strictly before. Now that he has become a general, it is still appropriate to treat his teacher to a meal, and he has to coordinate his next plan with Talk to your teacher.

For today's meal, he planned to give his teacher the entire Sichuan cuisine series. The consistent heat of Sichuan cuisine perfectly matched Akainu's lack of bells and whistles.Although I started out with Shandong cuisine in my previous life, Sichuan cuisine has become very popular all over the country after years of evolution. As a chef, of course I am also good at both.

Considering that Chengcheng and his mother don’t like spicy food, it can’t be all spicy dishes.Although most people’s impressions of Sichuan cuisine are mainly spicy dishes, this is not the case. Boiled cabbage, chicken and bean curd, crispy pork slices, and salty braised white rice are all masterpieces of Sichuan cuisine.

So for today's dish, Lin Fei prepared a mixture of half spicy and half non-spicy dishes for the table.

The first dish is the famous couple's lung slices. This is a cold dish. It is a good choice as an appetizer, but this dish will test the skill of braised vegetables and the ratio of seasonings.

The preparation of braised pork is very simple. The first step is to blanch the prepared tripe, beef bones, beef, tongue and heart used for marinating.It is a small detail to put cold water in the pot so that the blood can boil out.

After boiling, take it out, put it in clean water to wash away the foam, and set it aside for later use.

Next comes the braised pork. The marinade for the braised pork is very important. Almost every Sichuan chef has his own secret recipe. Lin Fei also learned a trick from his former colleague, a Sichuan chef.

After the water in the stew pot boiled, Lin Fei quickly put in the spice bag, ginger and beef bones.Then add salt and cooking wine and cook for another half an hour to allow the first aroma to spread.When the aroma was almost gone, Lin Fei then put in tripe, beef, beef tongue, beef heart and beef scalp and started to braise it.

After the fire boils, turn to medium-low heat. Lin Fei uses chopsticks to flip it from time to time to prevent it from sticking to the pan.After stewing for about an hour, Lin Fei took out the braised pork and let it cool.

……

Then Lin Fei had time to deal with the second dish of the day. This was a state banquet dish in his previous life, which was the famous boiled cabbage.When I heard the name, I thought it was clear soup and white water.

In fact, this cabbage is real cabbage, but this boiling water is not real boiling water.The boiling water is actually the clearest chicken soup. This chicken soup is made by Lin Fei using old hens, old ducks, ham hooves, ribs, scallops and other ingredients.

This dish takes a long time. I had already cooked the soup before going to the ceremony today, and it has taken more than 4 hours now.Lin Fei opened the pot and immediately felt the steam coming towards his face with a strong fragrance.

Without hesitation, he quickly added cooking wine, onions, garlic and other condiments and then covered the pot.

He also took the chicken breast meat and chopped it until tender with two kitchen knives.Ladle out the fresh soup, stir the minced meat into a slurry, and slowly pour it into the pot to absorb the impurities.

After repeated adsorption for two or three times, the originally slightly turbid chicken soup in the pot is now as clear and clear as boiling water, with a rich and mellow aroma, not greasy or greasy, and refreshing.

Lin Fei took out the prepared cabbage again. This cabbage was chosen with skill.Lin Fei specifically looks for unripe Chinese cabbage as raw material, and only uses the tender heart that is yellow in the middle.

Boil water in a pot, blanch it slightly, and then rinse it with water to cool it down. This process removes the fishy smell of the vegetables.

Next comes the key step of preparing the dish. With a steady hand, Lin Fei pours the "boiling water"-like chicken soup on the plate to form a chrysanthemum-shaped cabbage heart, until the cabbage heart is cooked.

Then lightly pour in fresh chicken broth, and this sophisticated dish is complete.

……

Going back to making the couple's lung slices, Lin Fei took out the fried peanuts prepared last night and mashed them slightly, then rolled the cooked sesame seeds into dough, pounded the raw garlic into minced garlic and set it aside.These are the little details that Lin Fei likes to add when cooking, which can increase the taste of the dish.

Add light soy sauce, chili oil, Sichuan peppercorn oil, Sichuan peppercorn noodles, a little sugar, crushed peanuts, sesame seeds and minced garlic to the basin.This way the basic sauce is ready.Next is the chopped celery, which will taste more fragrant. Fortunately, my family does not reject celery.

Then Lin Fei filled up half a bowl of marinade, which was left over from the time when the meat was braised.

He took the braised beef heart, tongue, tripe and beef, pulled out a knife with a meat knife in his hand, and then lit a flame from Lin Fei's hand to cover the knife.Then there was the sound of sizzling meat, and the flaming knife light cut across the ingredients.

Pieces of meat slices of even thickness are stacked together, and the covered flames quickly heat and soften the meat slices when they pass through the meat slices, further enhancing the taste of the braised pork.

The next step is to pour the sauce over the thinly sliced ​​beef and spread it evenly with your hands, so that it can be placed directly on the plate.

The couple's lung slices on the plate were red and bright in color. Lin Fei picked up a piece and took a bite. The texture was soft and tender in the mouth, the taste was spicy and fragrant, and the chewing process made it crispy, tender and crumbly.

……

Lin Fei did not stop and continued to be busy.Then dishes such as mapo tofu, kung pao chicken, chickpea pudding, crispy pork slices and salty roasted white rice were all prepared one after another.

Just when Lin Fei was about to serve the dishes, the guests finally arrived.

"Well, the scent is so strong!" Momotu walked in with General Akainu. When Momoha smelled the fragrance, little stars flashed in his eyes.

"Lin Fei, let me serve you the food!"

"No, cousin, please hurry up and take Chengcheng to wash his hands. Mom, please help set the dishes and chopsticks. The dishes are ready and ready to eat." Lin Fei wore a pink apron and neatly prepared a dish. The dish was served.

Soon the four adults and one child formed a circle around the table. The table was a bit high, and Chengcheng sat directly in Lin Fei's arms.

"General Akainu, this is all made by Lin Fei. Thank you very much for your teaching. Don't be polite. It won't taste good when it gets cold." Mother Lin said.

"Sister-in-law, I'm not polite. I've been teaching this kid for almost two years and I haven't seen him cook even a single dish. Every time Garp nags in my ear why Lin Fei's dishes are so delicious. My ears can almost feel the cocoons, I have to have a good taste today."

"Haha, this little guy has the same virtues as his damn old man. He is so picky and picky. As a mother, I have never tasted it a few times. This time, I will take advantage of you." Mother Lin said with a red face.

Then the guests and hosts ate to the fullest, leaving only a mess of cups and plates on the table.

Mother Lin took the initiative to clean up the table and other items. Cousin Taotu also knew that the two of them had something to talk about, so she brought Chengcheng back to her room.

Akainu and Lin Fei sat on the sofa and drank tea.

"Teacher, I'm a little embarrassed about what happened yesterday. I asked you to follow me to invite the Shichibukai without even saying hello to you." Lin Fei came up and apologized first. He was indeed a bit unkind in this matter. Akainu's current focus It is really not appropriate to keep him in the new world and let him take time to invite the Shichibukai with him.

"Do you know that it's not appropriate? I'm a bit overwhelmed by the sudden arrival. Tell me, what's your idea?"

"Hey, look at this." Lin Fei said and handed over a piece of paper.

"Reward order?" Akainu took it. Before he saw the name, he recognized who it was just by looking at the portrait: "'Steel Fist' Ace, the captain of the second division of the Whitebeard Pirates?"

"Portcas D. Ace to be exact! His last name comes from his mother, Portcas D. Ruju, and if you haven't heard of that name, his father, Gol D. Rowe Jay, you must have heard of it.”

"What?!" Akainu stood up in shock.

"He is currently in the first half of the Grand Route. I don't know if this is a good reason for you to come with me." Lin Fei said with a raised corner of his mouth.Hehe Sensai, you didn’t expect it, I’ve got you! !