This little bastard knew that his plan was not a good one!
Wait, that’s not right!
Lin Chou took a closer look and his eyes almost popped out. How could the designated customer for this mission be Leng Han?
Lin Chou looked at Leng Han, who had been turning his back to him and looking at the scenery outside the window, and then...
There is no scenery, only the silver fir trees that fill the windows and the cured meat hanging on them like wind chimes. Top 23S.
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"..."
Has she been looking at those hams?
As if she felt someone was looking at her, Leng Han tilted his head slightly, walked back to Zhao Ziyu's table and sat down.
Lin Chou thought about it, and it seemed that Leng Han had always had a preference for ham and cured meats. Did he also talk about the experience of being trapped in an underground ruins and surviving by eating ham?
Lin Chou endured the heartache and smiled firmly,
"The ham outside is not yet cooked... I still have a good ham here, but I still need to prepare a few things."
"Not ripe?" Zhao Ziyu muttered, "Can that thing still grow up like a fruit?"
He said impatiently, "I'll prepare whatever you need!"
"Bamboo shoots, preferably winter bamboo shoots."
Bamboo shoots have been regarded as a "treasure in dishes" since ancient times.
It is a very traditional and excellent ingredient. It has been recorded in the "Book of Songs" as a delicacy and has a long history of eating for more than 3,000 years.
Winter bamboo shoots and spring bamboo shoots are actually the same family, but they are picked at different times.
Winter bamboo shoots are the prototype of spring bamboo shoots, and spring bamboo shoots are the development of winter bamboo shoots. They are both developed from the shoot buds on bamboo whips, and there is no essential difference.
Generally speaking, bamboo shoots are called winter bamboo shoots when they are grown out of the ground, and spring bamboo shoots after they are unearthed. The meat of winter bamboo shoots is more fine and dense, while the texture of spring bamboo shoots is mostly crispy.
Zhao Ziyu was immediately stunned,
"Bamboo shoots, what are bamboo shoots?"
Leng Han also looked at him.
Lin Chou scratched his head and said in confusion, "It's just bamboo shoots!"
The two of them still looked confused.
At this time, Wu Ke got the opportunity and whispered dryly, "Brother Chou, I know about bamboo shoots. I'll dig them up. I've seen them on the back mountain."
Lin Chou said, "You know how to dig?"
Xiao Wu patted his chest and assured, "Before the Blood Corpse Project, I, Wu Ke, studied various plants. How could I not know bamboo shoots? I even grew them myself and ate them."
Xiao Wu said that he was about to go out. Zhao Ziyu, a child at heart, said happily,
"I will go with you!"
Leng Han frowned, "I'll go too."
Zhao Ziyu suddenly felt like an eggplant beaten by frost, "Then, I won't go."
Leng Han stared, "You still want to run?"
Zhao Ziyu almost cried, "...Okay, okay, go, go, go! It's not enough to go!"
After the three of them took the bamboo baskets and shovels and went out, Lin Chou took out the weathered old ham from the depths of the thermostatic cabinet.
Although it has gone through many years, under the unique climate conditions after the catastrophe, the ham not only did not deteriorate at all, but instead retained the flavor of the years, and it can be said to be in its prime.
Its appearance looks very inconspicuous, or rather ugly.
Except for one piece missing, the surface is covered with gray velvet and white spots, which are dried into a ball.
It's a little light in the hand, and it seems to be an old branch that has been decayed for many years and has been completely loosened.
In fact, the velvet on the surface of the ham is the crystallization of amino acids and beneficial mold produced by fermentation. The light weight is because the inside of the ham is almost completely dehydrated. Although it is light, it is still very strong.
Now that he has decided to make ham, Lin Chou will not show mercy at all.
Set up a high fire on the fire pit, use tongs to pick up the ham and grill it carefully over the fire. After every corner is charred, soak it in rice water for a while, then use a knife to scrape off the black ash on the surface and slice off the yellow fat.
This yellowed exposed fat must also be removed. Without the protection of the skin, there will be some strange smell.
After washing it again, the whole ham looked brand new, golden in color and shaped like a lute.
The ancient inheritance before the cataclysm placed extraordinary emphasis on the consumption of ham. A small ham is generally divided into five parts: top, middle, fire pupil (fire heel), fire claw, and dripping oil.
Suitable for making different dishes.
For a more convenient one, just cut it into five equal parts of similar length with a broadsword. For a more sophisticated one, it will be broken down in detail.
Lin Chou's method is more commonly used. The head and tail of the ham are cut off directly, the toe is a fire claw, and the other end is dripping oil.
Due to the way the ham is hung, the dripping oil contains the most salt, so it is suitable for stewing soup.
And near the toe, the smaller part that includes the tibia and fibula is the fire pupil. After it is cut off directly, the most round, plump and pleasing "pillar" remaining is the combination of the upper and middle sides.
Some people are used to cutting this part into two, but the top part of the best quality one only has a small piece from the side with a larger curvature to the bone. The top part is the essence of the ham, which has the lightest salt and the most delicate meat texture.
The last horizontal "卩"-shaped part can be called the Chinese side.
After the ham was divided, Lin Chou selected a piece of Montenegro wild boar rump from the thermostatic cabinet, cut it into six-inch square chunks, cooked it in a pot, took it out and washed it.
Cut slightly smaller pieces of oil, the fire pupil and the whole fire claw into a large casserole and blanch them over high heat, then put them into the casserole together with the fresh meat, add water to the top, bring to a boil over low heat and then turn down to a simmer.
While the three bamboo shoot diggers hadn't returned yet, Lin Chou simmered another pot of rice.
After the three of them came back, Lin Chou looked at the dug bamboo shoots. They were all fat and stocky but with green tips sprouting out.
Technically speaking, bamboo shoots that see the wind can be called spring bamboo shoots.
Select the most tender ones from them, remove all the outer layers of the bamboo shoots and leave only the tenderest part of the heart. Blanch them in half and put them in a constant temperature cabinet to keep them absolutely fresh.
"Brother Chou, what are you going to cook?"
Lin Chou replied casually, "Jianduxian is derived from Anhui cuisine before the catastrophe."
"oh..."
Wu Ke and Zhao Ziyu stretched their necks and looked for a while, but couldn't see anything, so they had to go back and sit down.
Lin Chou didn't have time to explain to them how this dish made him the richest man in the country and an evergreen pine in official circles, because he wanted to use this time to start preparing another dish, steamed ham.
Take the "one" part that protrudes from the middle of the ham, put it skin down in a large bowl, add rice wine, green onion slices, ginger slices and the usual pork bone broth, put it in a drawer, set a pot over a bright fire, and bring to boiling water to steam.
After steaming for three hours, take it out, flip it skin side up into a large soup bowl, and cut it into even cubes with a soft cold iron knife.
Take another pot and place it on a high fire, put in a spoonful of broth and bring it to a boil. Add green salt and a few strands of shredded gallinomyces to boiling water. Drizzle a little cooked colorful hazelnut oil to thicken the thick gravy.
, pour the juice and steam the ham.
In the soup pot, the fat was constantly skimmed off, and the pickled bamboo shoots were put in half an hour in advance. At this time, it was ready to be taken out of the pot.