Eight hundred and eighty-eighth chapter knife workers persuade to quit
After simply finishing the dishes ordered by this group of people, Lin Chou's sinful hands finally reached out to the poor sheep.
Gobi sheep are not Gobi kings, they are too low-level.
It is understandable for the evolved people to use it as ordinary food, so they have to kill a few more to satisfy the terrifying appetite of this group of evolved people.
The poor sheep did not wait for the good day to eat grass and see the sea among the green waters and green mountains. As soon as they were put into the animal pen to rest for a while, a dozen more were dragged out.
Leave one leg to struggle, seal the throat with a knife, kill it and let it bleed.
The main advantage of Gobi sheep, also known as Sunit sheep, is that their meat is tender and large. Before the catastrophe, the average weight of adult rams was generally 70 to 80 kilograms, and even ewes weighed about 60 kilograms. But after the catastrophe,
Size no longer has an advantage.
Due to the food source of Gobi sheep, they often lose their quality if they leave a specific geographical location, so Lin Chou specially bought this batch of sheep to try.
Everything is enough to support the old man, but it is so expensive that it makes Boss Lin’s heart tremble.
If the system uncle can't raise them well, he won't be able to go all the way to find wild onions, wild lilies, cactus and the like for these sheep.
Well, here’s the plan now.
I just hope that the leader here can be as wise as the big rooster in the guinea fowl flock, and madly stepping on the eggs is the right way, otherwise the result of waiting for them will be to eat them up and wipe out the population.
Make a hole between the tendons and bones of the sheep, hang them on hooks, and hang them upside down under the tree in your home.
Black faces and white skin lined up in a row, it really looks a bit spectacular.
"Boss Lin, can you help me? My awakened ability is a knife. Thief 6 is really~"
A certain fourth-level boss with eight third-level subordinates was frantically swiping his face, trying to find something that seemed to be missing. While being burned by the flames of the tomahawk steak, he was sweating and spitting out green smoke.
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He was in pain and happy at the same time. If he didn't find something to say to himself, he was really afraid that his internal organs wouldn't be able to bear the heat, which would make him feel uncomfortable.
Lin Chou weighed the cold iron sword in his hand and spoke with a hint of chill.
"Need not."
A string of sword lights that exploded like fireworks almost blinded the eyes of a fourth-level boss with eight third-level subordinates.
"Fuck..."
Eviscerate the body, remove the head and tail, control the blood and skin it, all done in one go without any hesitation or pause.
A man who is attentive is handsome.
Men who concentrate on work are handsome.
The man who concentrates on disemboweling is very handsome.
For some reason, Leng Han felt that the scene in front of him was a bit cute.
(Well, compared to the knife, Lin Chou's eyes seemed a little bit more piercing.)
A certain fourth-level boss with eight third-level subordinates swallowed his saliva.
"A knife worker with a self-dissuading effect. Is Boss Lin a butcher first and then a chef?"
Mo Ming felt a little chill down his spine. To dismember a sheep, you still need to skin it. Compared to dismembering a human being, it seems easier?!
Lin Chou performed exceptionally. Each of the fifteen sheep took an average of two to three minutes. Fifteen skins with sheep's hooves, heads, necks and tails were spread on the ground, which was relatively neat and clean.
"Papa pa pa"
Oh, look at the sparse applause, I really want to give them a few knives.
Boss Lin found a few large pots and put them on the stove, and threw the sheep into them respectively.
Su Yourong's big eyes widened even more,
"Shihu, why don't you just... go down like this?"
Lin Chou said seriously,
"Remember my teacher's saying, anyone who cuts a lamb and stews it is a heretic - well, actually this pot is a bit small."
Su Yourong stuck out his tongue.
As expected, some of the master's habits are becoming more and more serious, and he never thinks about changing the knife if he can put them whole into the pot.
Turning on the stove on the island, Lin Chou cut off the sheep's head with its neck attached, put the head, tail and hooves on top, and scalded the skin.
——Yangbo Linchou has a more suitable method.
First burn off the long bristles on the surface, knock off the sheep's hoof shell, and then pour cold water.
Careful scalding with the red-hot iron is not enough. Continue to use the same red-hot iron to clean hidden parts such as the ear canal and hoof seams and various folds. After scalding it twice with cold water, it can basically be cleaned.
Therefore, Lin Chou finally got 15 sheep heads and sheep tails with a brown and smooth leather surface, and 60 sheep hooves.
The mutton has been stewed, so of course it needs some strong flavor here. Lin Chou plans to make a spicy braised sheep head and sheep's trotters. Spicy and sheep's head and sheep's trotters are a great combination.
Hu spicy can also be understood as paste spicy, with the spiciness of pepper and chili as the base, and thick oily red sauce.
The spicy soup base that Lin Chou knew was made from mutton stick bones combined with beef bones or beef, supplemented by simple spices such as onion, ginger, pepper, chili, pepper, star anise, cinnamon, and a handful of rock fungus.
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A large amount of chili peppers dyed the soup a bright red. After adding the sheep's hooves, heads and tails, I luxuriously put them into the pot with a fragrant camphor board and pressed them with stones.
The meat in the soup cannot float out, otherwise it will affect the penetration of spices and the taste will be inconsistent.
After doing this, Lin Chou preheated the oven.
Lamb neck is a good thing, live meat, with almost no formed fat layer.
What he is going to do is the "pit-roasted lamb neck" which was very popular in Wei Z before the catastrophe, also called mud-roasted lamb neck or mud-roasted lamb neck.
Of course, he didn't have such a thing as a naan pit, but at least he had an oven.
The preparation of roasted lamb neck with mud is very similar to that of beggar's chicken, but the lamb neck is only seasoned with sesame seeds, bay leaves and salt.
Before seasoning, the lamb neck also needs to be cleaned both internally and externally with cooking wine.
While the sheep is still on the body, make one cut on the upward side of the sheep's neck along the cervical vertebra along the muscle texture of the center line, and two cuts on the other side. The difference is that the cuts should be made on both sides away from the center line to break the meat.
First, heat and clean the entire lamb neck with warm water at about 40 degrees Celsius, and then wash it with cooking wine, inside and out.
After washing, do not drain the cooking wine. It is better to keep a little humidity. The mutton will be softer and more tender when roasted.
The original method is to mix sesame seeds, bay leaves and salt with clear oil and apply it on the lamb neck. However, Lin Chou has heard of a more unique method, which is to use roasted beef bone marrow as the oil. It is said that the taste will be better.
Take it to the next level.
Beef bones are readily available, and two huge ox hind leg stick bones are enough.
The beef bone was laid flat, and the extremely sharp cold iron knife easily broke it from one end to the other regardless of the hardness of the bone of the bull, revealing the "full of yellow" beef marrow inside.
Sprinkle a little pepper on the surface and put it in the oven for fifteen minutes. The bones will be charred and the sesame oil will be delicious.
Beef bone marrow does not have a very special taste. It does not have the "beef" or fishy smell that many people imagine. It can be said to be relatively "light" except for the large amount of fat.
Hollow out the bone stick, mix the overflowing fat, bone marrow and sesame and bay leaf salt while it's hot, apply it on the lamb neck and wrap it in tin foil.
Lin Chou's movements were quite fast. The cooled beef marrow would become really fishy if roasted again, so this operation must be done vigorously and with soul.
The reason for using tin foil is that its thermal conductivity and water retention effect are better. If it is not a lamb neck but a chicken, Lin Chou will choose banana leaves, lotus leaves or other plant leaves with a plant-like aroma.
Get some loess and make it into mud.
After thinking about it, I pulled some mugwort from the back mountain, removed the leaves and kept only the stems. I patted it lightly with a knife a few times, flattened it, tore it into palm-length strands and put them into the mud together.
Mugwort has a unique fragrance. Although it is blocked by tin foil, a small amount of breath can penetrate through the gaps in the packaging. This is actually enough - not to mention the tough mugwort stalks can make the yellow mud shell stronger, which is not easy.
Cracked and broken during baking. (To be continued)