Shanye drank the salt soda water happily and watched Lin Chou driving away happily.
Qin Sheng and others, who had promised to take over everything just now, hid far away, like avoiding snakes and scorpions.
On the contrary, Xia Yu, who tied her short and medium hair into a playful braid, was there to help.
Master Shan said, "Yo yo yo, I asked this...um...brave young man, why don't you go and help?"
Qin Sheng pinched his nose and looked very angry, pretending he didn't hear anything.
Drink, drink, it will choke you old man to death.
The Swamp Fox Sheep feeds on swamp mud and covered plants all its life. Even jackals don't bother to approach its dead body. Its meat has a mud-like taste. If you smell it more, you will be doing yourself a disservice.
Responsibility for harm.
The miraculous digestive system of the swamp fox sheep can absorb nutrients from the mud and rotting plants. Lin Chou admires this very much. This is a role model for our generation, right?
As a human being, you must have the spirit of a fox and sheep in the swamp. You can squeeze oil out of the soil. Wherever you pass, the sky is three feet high. This is the way to do business.
Lin Chou thought, I am good at everything, but he is too generous. This is very bad and needs to be changed.
The large and small intestines of swamp fox sheep are slightly yellow, which is caused by the grease film attached to them. Even if they have been cleaned several times in advance, the unique mud-like rotten smell and huge fishy smell are still extremely terrible.
Lin Chou's method is to scrub with alkaline water, rinse thoroughly, soak in water, and add a few drops of Sancai snake wine to remove the smell.
After processing a bucket of large and small intestines, start cutting the sheep diaphragm.
The swamp fox sheep is very small, but it lives in the swamp mud all its life. Its diaphragm often needs to pretend to be a "swim bladder" to bring buoyancy to the fox sheep. Therefore, its diaphragm is extremely large compared to creatures of the same size.
, about three times the normal size.
There is a layer of translucent white fascia on the outer surface of the diaphragm, covering the pink diaphragm muscle inside, which is very light and thin.
If we were to choose a piece of "living meat" with the greatest amount of exercise in a sheep, the diaphragm would definitely be the one.
The diaphragm is divided into the peritoneum and the pleura. In addition to separating the internal organs, it can also assist the heart in beating and control internal pressure.
The fascia of the diaphragm is very tough, so Lin Chou needs to cut it horizontally, cut it into thin strips, and then cut it into mince. The large and small intestines of the fox and sheep also need to be cut into dices about the size of half a grain of rice.
Take out strips of thick intestines from another bucket. They are milky white with a slight mucus on the surface. These are horse intestines, which are the large intestines of horses.
Horse intestines are a very good food, sweet in nature and slightly cold. As the saying goes, nine out of ten men have hemorrhoids. The remaining one must either be able to ride a horse or eat horse intestines frequently.
The horse intestine is not as soft as the large intestine of other animals, but slightly hard. The texture feels like a pig's stomach. It is cleaned and chopped into pieces, followed by mutton mince and wild horse meat.
It's right next door to Xia Yu's stall and down the air.
The hot oil was scalding, the oil was tumbling, and the heat from the big iron pot made the stall owner's face turn red.
There was a long queue in front of his stall. The customers were eagerly waiting and whispering to each other anxiously.
"Hey, I'm so greedy. I've never had such authentic stinky tofu in Mingguang for so many years."
"Well, I don't know how this boss made his stinky tofu. This smell..."
"The stinkier it is, the more fragrant it is, the stinkier it is, the more fragrant it is!"
The stall owner was busy frying, frying, pouring sauce and ingredients, and was sweating profusely. He took a moment to wipe the sweat while walking around the stalls, "Good man, who is the big brother..."
The customer quits,
"Hey, hey, boss, the line is so long, why are you so lazy and blatant?"
"Blow it up quickly!"
"I can't wait any longer, Mali!"
The stall owner chuckled, "Don't worry, don't worry, it will be fine soon. You have to let me wipe the sweat, right?"
The stinky tofu stall owner didn't just want to wipe his sweat, but his eyes were filled with tears.
I thought that the stinky tofu I had been making for so many years only irritated my nose, but this smell wafting from afar was really irritating to my eyes.
My tears have cured me of trachoma that I have suffered for many years. When I’m done, I’ll definitely come to say thank you!
Over there, Lin Chou finished cutting all the ingredients and started to cook the noodles.
Boil a large pot of hot water, add minced lard when the water is about to boil, turn off the heat, then pour in a large amount of flour and stir until it forms a dough.
Hot noodles use boiling water to soften the gluten and cook and puff some of the starch, which reduces the hardness of the dough and makes it taste relatively soft after cooking.
Cover the hot dough with gauze and let it rest for a while.
Lin Chou took a large basin, put the chopped mutton, mutton intestines, horse intestines, horse meat, chopped shallots, chopped wild onions and chopped wild leeks into it, stirred it, and added a little salt and soy sauce.
Other than that, no other seasoning is needed at all.
Pick up a piece of dough with your hands, press it with your hands, and the dough will become a thin sheet. Pick up a chopstick and put the filling on the dough. Use your left hand to pinch the dough and your right hand to rotate it. After going back and forth thirteen times, there will be thirteen beautiful folds.
The buns are now formed.
Qin Sheng swallowed his saliva, "This thing should be called a steamed stuffed bun, right?"
My friends wholeheartedly agree.
Huang Dashan found it pleasing to the eye. Years of experience told him that generally the weirder things are, the more delicious they taste.
Although this bun looks ordinary, the fillings use unusual horse meat, mutton, sheep intestines, and horse intestines. Even the noodles used to make the buns are different from usual. There are probably only two extremes of the buns made.
There are two possibilities: one is that it is so unpalatable that it cannot be eaten, and the other is, haha, Master Shan laughed.
The steamed buns made by Lin Chou were filled with a basket. At this time, several female students came over with a group of people.
"Sister Yu, the guests are here!"
"Have our things been done? You haven't told us what we are going to sell yet!"
Xia Yu jumped up, took out a stack of small cards, and distributed one to each person.
"Welcome, I am Xia Yu from the junior class. This is my stall. The food will be out soon. I hope you will give me a good review after eating!"
Several customers sniffed suspiciously,
"Little girl, you didn't choose this stall well. I can smell the smell of stinky tofu from afar."
"Hey, classmate Xia Yu, your ability to attract customers," a woman raised her thumbs up with a smile on her face, "but you have to tell us what exactly you are selling, right?"
"The little girls insisted that it was delicious. They didn't even want to say anything about it. They even said it was a surprise. Hehe, little sister, it's amazing~"
Xia Yu looked proud, and without looking at who came up with this trick, she secretly made a "yeah" gesture to her friends, and the few girls got into the crowd again, looking for the next batch of fat sheep.