Eight hundred and seventieth chapters the most hungry crown
Uncle Tiger came over and asked,
"Linzi, this sheep..."
"This is the first time I have seen Gobi sheep. It is said that the meat quality is very good. They are the kind that are said to have been grown up eating wild leeks, wild onions, wild lilies, cactus, etc. and drinking running water. I bought a group of them and sent them to the small restaurant. Let's start with this one.
Taste it – kill it!”
Qin Erhu and Calabash's saliva dropped with a "swish" sound, and their eyes widened.
Erhu swallowed his saliva and said,
"So...we are going to eat a whole sheep today? After killing it, there will be water in the stomach and a lot of blood will bleed??"
Lin Chou couldn't laugh or cry,
"It's not like there's water in your stomach. Is it possible that you can still find pearls like pearl oysters?"
Uncle Hu and Sister Hu were also laughing, but their smiles inevitably revealed poverty—ah, they revealed kindness and kindness.
Erhu cheered for a while and then said,
"I heard from our modern history teacher that before the great catastrophe, our ancestors would kill pigs and sheep to celebrate the New Year. They would gather them whole and make them into bacon in the south, while they would freeze in the north - my God.
Ah, how did they get so many pigs and sheep! The freezing is even worse, how come there is so much ice!!!"
"..."
Lin Chou thinks that the teacher who teaches modern history is probably a guest appearance by the guy selling pancakes and fruit at the school gate. You should explain some of the "contrasting" factors clearly during your lecture!
Uncle Hu casually pulled the two tigers aside,
"Ask your teacher, don't delay things, Lin Zi, how do you slaughter this sheep? You direct it, and I'll do it!"
Mingguang belongs to a huge collection, including various ethnic groups, races, living habits, customs and so on before the catastrophe, which are both integrated and different.
Take the slaughter of sheep as an example. Some people like to bleed the mutton before killing it, so that the fishy smell of the mutton will be lighter; some people are more willing to give the sheep a hammer directly on the head. The mutton that holds back the blood will be more tender and has a wild nature in the meat.
After slaughtering a sheep, some people like to "open the back" of the sheep and take out the internal organs from the back; some people choose to "open the belly" after slaughtering the sheep and process it from the belly first.
In short, there are so many opinions, and each has its own reasons, so there is no problem in writing a novel together.
Two tigers:
"Brother Chou, it's mutton stew, can you drink the broth?"
Calabash baby:
"Let's grill the mutton kebabs. Brother Chou must have cumin. They sell them every day in front of the school. It's so delicious~"
Two tigers:
"heresy!"
Calabash baby:
"Rebel!"
The two friends started quarreling immediately.
Lin Chou said,
"Tie it first, tie three legs and leave one hind leg for it to move, and let the blood drain out cleanly."
Marking a position on the sheep's neck,
"Uncle Tiger, swipe the knife diagonally from here, and there are exactly two blood vessels... eh... Uncle Tiger, don't stab the sheep with such a long knife, otherwise you will stab the sheep directly..."
Under Lin Chou's command, Uncle Tiger finally killed the sheep, which had been staring in fear for a long time. The process was a bit embarrassing.
"Hey, Uncle Tiger, at my age, let alone the fact that I have never had the chance to kill a pig, a sheep, etc., a whole one, I can't even think about it."
The gourd baby holds the basin, and the two tigers press the upper body of the sheep to collect the blood.
Lin Chou said to Bu Nanzhi,
"Erhu is quite strong. This transformation seems to be a beast type? It's a bit like you."
Bu Nanzhi nodded,
"It's a bit similar, but I don't know what the specific abilities are. There's also a big difference between mutants and mutants. Some mutants have alienated skills similar to 'bloodline abilities'. For example, my abilities tend to be strength."
And defense - but, let me say it again, I am really an awakened person and not a mutant...even though I look very similar."
To put it bluntly, there is a "bloodline ability" between mutants and awakened ones. Although some mutants may have such a similar alienation skill, most do not.
And compared to the awakened ones, the actual effect of the alienation ability of the mutants is almost the castrated version, and the type is slightly single.
It turns out she is the Awakened One——
Lin Chou coughed and changed the subject.
"Come on, come on, give me the knife, I'll cook the sheep first."
Three times, five times, two times, peeling off the skin, draining the water and boiling half of it, all in one go, it didn’t take more than five minutes in total.
Lin Chou commanded,
"Don't throw away the blood in the cavity, scoop out even the foam, and find a few clean sticks to stir it up~"
The two tigers are still resenting each other while causing trouble.
"Brother Chou, your skills are so poor. Why did you split the two ribs horizontally? The ribs are the most delicious! Pork ribs are more expensive than pork!"
A sheep is actually not that big. A sheep weighing 50 to 60 kilograms can only produce less than 20 kilograms of clean meat at most, and the fat ones have to be taken into account.
Lin Chou divided the sheep into nine parts, the limbs, the sheep's head and the head, two and a half ribs connected to the belly, and the other ribs connected to the backbone of the sheep, which were specially kept. In addition, there are
A thick sheep tail.
explain,
"This needs to be done separately. Uncle Hu first throws all the meat into the pot and stews it. There is no need to add any ingredients. The sheep's guts and other things have also been washed."
"OK."
Sister-in-law Hu asked,
"What about the fish? How to cook the fish?"
Lin Chou spread her hands and said to Sister-in-law Hu,
"Sister-in-law, please start your performance - I'm too busy, so I'll leave the fish to you."
Sister-in-law Hu immediately gave Lin Chou a sweet and cute look.
Lin Chou's tiger body trembled, and he said to Uncle Hu who was already stunned at the side,
"Uncle, sister-in-law is so beautiful, isn't she?"
Uncle Tiger is still here,
"Hmm... Now that I'm forty, I'm starting to look more and more like a little girl. It's just that I suffered a lot and got tanned. Sister Hu was just a flower in our alley back then. Of course now
Yes! That figure is so domineering, isn’t it? There’s a sense of smell when walking, what’s the word, swaying... Fuck you kid... I’m tricking you, Uncle Tiger??
"
"Hahaha~!"
Uncle Tiger's face was bright red, and he threw the mutton into the pot, causing the water to splash high.
Lin Chou laughed while moving his knife like flying, peeling off the two halves of the ribs that had been brought down from the sheep beam, and then split the beam into two even halves.
If you cut again according to the interval between the ribs and remove the fascia and minced meat, this is a non-standard "French cut" (without removing the lamb backbone). It is the same as Mr. Lin's ferocious version of Tomahawk Steak, both of which are "solid"
"Yes, when you swing this little "tomahawk", you can really smash someone's bones to death.
Erhu asked,
"Brother Chou, why did you make this thing like this?"
Lin Chou said,
“Grilled lamb chops~”
It is recognized that the most beautiful spice combination for Western-style grilled lamb chops is rosemary. This precious spice that was introduced to China as far back as the Cao Wei Dynasty is not particularly rare in Mingguang. There are many in Zushan, and some slightly mutated ones can grow.
When it reaches a height of five or six meters, the smell can spread far and wide when it blooms, but few people go out to collect it, and even fewer people understand it - even Lin Chou didn't know this until later.
He had been to Lushan several times recently, and it was hard to imagine that this supposedly precious spice was growing as messy and wanton as oversized weeds on the roadside in the south of the city, and could be seen everywhere.
Similar treatment is provided by "thyme" which has always been regarded as a good feed for livestock.
Mo Ming sighed.
Carrying the lamb chops, I returned to the long-unused kitchen of the alley shop, lit the fire, sprinkled some soulless salt and artificial pepper on the lamb chops, and massaged them soothingly for a quarter of an hour.
Set up the cast iron plate, pour clear oil, and throw two large lamb chops on top——
"Zi La~"
Green smoke rises and oil splashes everywhere. The moment the fat is fried and the mutton chop changes color, it is the greatest respect for the mutton chop.
After throwing in a handful of fresh rosemary, use tongs to press them onto the lamb chops and rub them vigorously.
Bones are a good thing. The meat connected to the bones can best lock in the juice and have a particularly charming aroma and taste.
After the lamb chops are all browned on the outside, take special care of the neatly split ribs and fry until the "bone" flavor is released.
Then connect the lamb chops end to end and tie them into a barrel with iron wire. Pile the rosemary on the iron plate to the center of the two lamb chops, and put an onion on each.
The parts of the barrel-shaped lamb chops that are in contact with the iron plate are actually beam bones, which are well insulated and can completely prevent the lamb from being burnt.
He casually dug out two small buckets for making soup from the kitchen, put the lamb chops in place, and piled some burnt-out charcoal at the bottom of the buckets and around them, perfectly pretending to be an oven.
Sparks crackled, and the sound of "sizzling" came from the two barrels from time to time.
At this time, the fat of the lamb chops is still rolling on the iron plate, and a little juice of the onions will seep out and finally mix with the rosemary - the temperature in the simple oven is not high now, about 10 to 140 degrees.
With onions to cool down, it's actually more similar to smoking and baking.
Twenty-four minutes should be just the right time for the lamb chops to be moistened by the smoke full of onion and rosemary flavors.
Remove the charcoal ash that is almost only residual warmth, open the iron bucket, and a little green smoke lingers.
"Huh, it's your first time, does it look pretty good?"
I found a tray, put the mutton chops on it, and left.
Erhu was watching eagerly at the door.
"Wow...can you eat it? Can you eat it?"
"Snapped."
Lin Chou swatted away the little hand that Erhu extended,
"Wait, the awakening meat is here!"
Erhu felt aggrieved.
Today's posture was a bit too big. Uncle Hu simply built a huge tabletop on the stone tabletop. The wooden planks and beams were all ready-made. He had to go through a lot of trouble to put it on normally, but everyone present was all
A guy who can tear apart an iron plate with his bare hands can just find a few iron bars and press them like thumbtacks, and the table is complete.
The tray with the lamb chops was steaming hot and filled with the aroma of the meat. It was placed on the table. Erhu and Gourdwa were scratching the edge of the table and couldn't bear to blink.
One minute later.
Calabash Boy: "Brother Erhu, Brother Chou said it will take twenty minutes, is it time?"
Erhu (decidedly): "Wait... Gudong... now it's five minutes... ten minutes at most!"
Calabash Baby: "Brother Erhu, I'm so hungry..."
Erhu: "Haha..."
Calabash Boy began to think divergently: "Brother Erhu, Brother Chou, why does Brother Chou arrange the lamb chops in a round shape? It looks like a clown wearing a strange hat."
Erhu: "Gudong, Gudong! Hat? Mutton chops also have dignity, right? How can it be a casual hat? In fact, it really looks a bit like it. If it must be a hat, it must be a crown-level hat!"
Lin Chou listened to the conversation between the two brothers, and suddenly his eyes lit up.
"Ah haha, great job! It's decided, the name of your new dish, Brother Chou, is - 'The Hungriest Crown'!!"
Leng Han: "???"
Bu Nanzhi came over and opened her red face and praised her without hesitation.
"Good name!"
Lin Chou's vanity was satisfied by the crack in the wall.
Bu Nanzhi took the opportunity and said,
"So, can you eat it?"
"Get off!"
"whispering sound..."
It can be seen that waking up the meat is a difficult process.
When grilling meat, the gravy inside the steak gradually shrinks toward the center as the surface temperature rises to avoid the sharp edge of the heat. The loss of surface moisture will give the barbecue a just right layer of crispiness and leave a unique grilled or smoked flavor.
.
In contrast, a process of thawing the meat is needed to allow the concentrated gravy to gradually spread from the center to the outside, making the inside of the steak moist and tender again. The process and time of thawing the meat are controlled according to the size and thickness of the steak.
If everything is suitable, you can get a delicious steak that is crispy on the outside and tender on the inside.
After what seemed like a century, the salivating aroma almost drove the two children crazy.
The hungriest crown is worthy of its name.
Lin Chou teased,
"Well, it's almost time. It's time to hold a 'coronation ceremony' with our 'Hungriest Crown'. Who comes first?"
Leng Han: "Pfft~"
Qin Erhu swallowed his saliva and turned around. What he saw was his father's slightly (ei) and wonderful (ie) eyes.
He carefully measured his satiety and the thickness of his butt meat, and said with difficulty,
"Ahem, of course it goes to Calabash Baby first, and I come second..."
"Um?!"
"Uh...third...and Aunt Hu..."
"Ha~"
His father was acting strangely behind, Qin Erhu almost cried, and said heartbrokenly,
“I’m in last place!!”
Lin Chou slashed the knife, first there was a crisp sound, the puff pastry on the surface of the steak cracked, and then, slightly higher temperature white steam curled up.
Each rib is connected to a piece of lamb chop, which is crispy and golden on the outside and soft and tender on the inside.
The gravy almost gave off a "splashing" feeling, accumulating in a small puddle on the tray...and another small puddle...and then converging into a slightly larger puddle...
Calabash's heart was broken and she cried "Wow".
"Woo! Brother Erhu, you are so anxious! You are not familiar with it!"
Two tigers:
"That's right, children can't eat raw meat. You can eat more stewed mutton later. I'll give this uncooked mutton chop to Brother Erhu and I'll reluctantly get rid of it!"
Bunanzhi Road,
"You are a child too. Children must eat fully cooked meat, otherwise they will get sick. Get out of the way. Aunt Bu, I actually like this kind of 'half-cooked' meat the best~"
Everyone was speechless.
Lin Chou went straight to get a piece of mutton chop for Leng Han.
"Hiss...it's still a little hot. Now, try it. This mutton looks really good."
Leng Han twisted Jie'er's ribs and held the mutton chops in his hands, looking at a loss.
Someone Lin laughed and said,
"You have to eat the mutton chops like this. Forget about the knife and fork. If you see that big piece of meat, just bite it. Bite it down fiercely to be worthy of my 'Hungriest Crown'~"
(Ps: At the beginning of autumn, San is going home to make dumplings with his sister-in-law, everyone has a good time~) (To be continued)