Thinking of all the fresh seafood waiting for him, Lin Zhou immediately got up, took a shower, and drove to the largest seafood market in Jiangdong.
The freshest seafood is delivered there every day.
It's simply a paradise for seafood lovers.
Seafood congee is Lin Zhou's favorite type of congee.
The rice in the porridge absorbed the umami flavor of the seafood, and the taste was so good that just adding a little salt was enough to make it delicious.
Abalone, squid, prawns, crabs... bring them all!
Of course, there are also rules to follow when it comes to the combination of ingredients.
Each type of seafood has a different flavor. When combined, the flavors should complement each other, and the textures should also complement each other to achieve harmony when blended into the rice porridge.
Lin Zhou returned home after buying groceries, and it was already past four o'clock.
The time allotted for cooking porridge is extremely limited.
First, clean some of the seafood, stir-fry the shrimp heads and crab roe, then pour in water and soaked rice to start cooking.
While we're at it, we're cleaning the other seafood.
After a flurry of activity, Lin Zhou didn't even have time for breakfast before rushing to the top of Qinhuang Mountain with a large bucket of seafood porridge, arriving at the mountain's summit before six o'clock.
Since his physique was improved, he has found climbing mountains to be a breeze.
The speed was much faster than the first time I came to the top of Qinhuang Mountain.
At this time, apart from tourists coming to see the sunrise, there are really not many people on the mountaintop.
After finding a suitable spot to sit down, Lin Zhou glanced around to make sure no one was watching, then opened the porridge pot and made himself a bowl.
After working hard all day, he was hungry too.
As soon as the seafood congee pot was opened, a rich and fresh aroma immediately filled the pot.
I get really hungry so early in the morning.
For example, after seeing that Boss Lin had previously sold porridge at the top of Qinhuang Mountain, Luo Yu made a special trip to check it out.
He wasn't from Jiangdong, but he bought a house there so he could easily come and eat at Boss Lin's stall in the future.
But at this time, the sun hasn't even fully risen yet, so where would the smell of food come from?
As if he had just thought of something, Luo Yu's eyes lit up, with a hint of disbelief.
Really?
Yesterday, Mr. Lin brought back steamed buns; is it going to be porridge today?
Luo Yu's goal wasn't just to buy a house in Jiangdong for Boss Lin; he also infiltrated the food community, appearing in various mini-programs and groups.
I was afraid of missing even a single piece of news.
Based on Mr. Lin's usual practice, when everyone found him at Huaguoshan Park yesterday, they all assumed that he would be selling steamed buns there for a week.
Could things have changed?
Luo Yu looked around and saw that apart from a tourist taking pictures, he didn't see Boss Lin either.
But I could definitely smell the aroma of food.
As a food blogger, he has millions of followers online, thanks to his excellent sense of smell and taste, which allows him to find many little-known shops.
He had great faith in his sense of smell.
So I took a sniff and followed the scent.
Then I saw Mr. Lin sitting on a big rock, drinking porridge on the other side.
Luo Yu: "!!!"
Luo Yu stared wide-eyed at Lin Zhou.
Lin Zhou felt the intense gaze and looked up at him.
Ah, it's that food critic from yesterday.
What a coincidence.
Lin Zhou smiled, waved, and greeted him.
Luo Yu walked over, his expression filled with barely concealed excitement.
Looking at Boss Lin's sportswear and the porridge bucket in front of him, he said:
"Mr. Lin, are you setting up a stall on the mountaintop today?"
"yes."
Lin Zhou held up the seafood porridge in his hand, gesturing for him to look.
"Would the gourmet like a bowl?"
"Of course, one hundred bowls a day, right?"
Luo Yu never expected such a coincidence.
He came to Jiangdong to follow Boss Lin, and spent the rest of his time enjoying the local scenery and food.
This morning, because Mr. Lin had set up a stall at Qinhuangshan before, he wanted to come and take a look, and unexpectedly ran into Mr. Lin.
Fate is truly a wonderful thing.
Lin Zhou wasn't surprised that he knew the porridge cost 100 yuan a bowl.
Judging from what this person said last night, it's clear he's a regular customer, so it's normal that he knows.
"Here, gourmet, have a taste."
Lin Zhou put down his bowl and ladled a bowl of porridge for Luo Yu, handing it to him.
Upon hearing this address, Luo Yu was taken aback for a moment, then couldn't help but blush.
It's not so bad to be called that by fans normally.
I felt a little ashamed when Boss Lin called me that.
There's a sense of shame in trying to teach someone a lesson from an expert.
"Boss Lin, you can just call me Luo Yu. I'm hardly a gourmet; I'm just a foodie at best!"
Luo Yu is very humble about his own position.
Lin Zhou smiled without saying anything, and casually nodded. The two of them sat on a large rock and sipped their seafood porridge.
Upon seeing the bowl of seafood porridge, Luo Yu, acting on professional instinct, couldn't help but speak up.
"Boss Lin's cooking skills are as consistent as ever. You can't make porridge with this color without at least ten years of experience."
Cooking porridge is different from cooking rice.
Good or bad, you can tell at a glance.
For example, in terms of color, the rice must produce rice oil, but it must not be cooked into a paste; it must have a grainy texture.
It can't be too viscous, nor can it be like plain water; in short, it's not something you can master in a year or two.
With seafood added, there are even more things to be careful about when putting a variety of ingredients together.
Pay attention to the temperature; don't overcook the seafood, and make sure the seafood flavor infuses into the rice porridge.
It's hard to imagine making this seafood congee taste good.
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