Doomsday Pavilion

The messy yard was cleaned up by Lin Chou and Big Breast Sister, and the bodies of those classmates Ha were hung up in the cold storage for storage.

When hanging off the ground, the excess blood in the dog's body will be drained from the wound, and part of the blood will slowly enter the meat, similar to the dry maturation of steak, so that the meat quality of the dog will not change with the time they die. Getting old, on the contrary, is fresh and tender to a different degree compared to the meat quality when it was just slaughtered.

After dealing with these, Lin Chou suddenly relaxed a little.

It seems that I haven't been idle for a long time, so I made a delicious meal for myself, right?

Now is the time to celebrate.

People in ancient times often used "thirsty to drink blood and eat their flesh" to describe their hatred for a person, which is a bit abstract and violent.

Of course, when this behavior is transferred to the mole, it becomes so logical.

Lin Chou sneered at the neat rows of white-tailed moles.

These moles were picked from the pile of dead moles. They were fat and strong, with heads and tails about 20 cm long, a total of one hundred.

The method of handling the mole is very simple. A small sharp knife pierces the throat, a small mouth of one centimeter long is made, and a large pot of water is boiled. When the water temperature reaches 85 degrees, stop the fire and put the mole in.

soak.

Three minutes later, the water in the pot has been soaked with blood from the wound on the mole’s neck and turned pale red. After soaking the mole, take it out and wipe it with your hand, and the hair on the body surface will immediately fade, revealing white and fat Fat skin.

A hundred moles said it was not too much, but it was not too much. Lin Chou and Chi only spent an hour clearing them.

The mole with its body hair removed looks much cute, white and tender.

Use a small knife to cut along the lower jaw to the middle of the two hind legs, by the way, pick out the so-called "cumbersome" of Big Breast Sister, well, there are about half a grain of rice.

Take out all the internal organs and throw them into the feed bucket. Later, you can add meals to the plants.

Clean them one by one again, cut off the heads of the rats, and put them aside for later use.

The rat head is the material that Lin Chou needs, and the rat body will not be wasted.

Use two bamboo sticks to run through the front and rear limbs horizontally to support the mole's torso and let it spread out. I have to say that this shape is a bit like a kite.

Light a pile of dry straw in the backyard. The reason why we choose dry straw is because the flame from the dry straw is a "yellow fire", and the temperature is slightly lower, which is suitable for smoking and roasting moles.

After roasting the moles until the epidermis becomes yellow and greasy, they are skewered into a large string and hung under the eaves.

After a month and a half, these moles can become delicious and delicate wax moles.

....

And Lin Chou's cooking today is still waiting for him on the chopping board.

This is a luxury that belongs to a chef, because Lin Chou wants to use these 100 moles to make a dish—those wax moles are nothing but scraps compared to the dishes Lin Chou made.

In detail, people in some places in the ancient times also had the habit of eating moles, and even some restaurants made their signature dishes.

These restaurants use a lot of moles every day, and there is really no edible place on the mole’s head, and it doesn’t look so beautiful... ahem, it’s actually peeled to reveal the white bones and muscles. Rat heads seem to make most people lose their appetite, and most restaurants choose to throw them away.

At that time, most moles were small moles about ten centimeters in size, and they did not have the huge size of moles after the Cataclysm.

But the owner of a restaurant in that town was very careful, thinking that moles were bought by the catty. Wouldn't you lose a lot if you lost your head?

So he thought about such a method, taking the rat brain and boiling the brain flower in water (mostly using pig brain).

The cooked rat brain flower is as big as an almond and has a unique fragrance. After tasting it, the guests are full of praise, and the reputation of the local town "almond brain flower" spreads.

Due to the complicated and time-consuming processing methods, customers who want to eat almond brain flower have long queues every day, and the value of this dish has doubled as a result, which is quite anti-customer.

...

The Mole’s head was about the size of a fist. Lin Chou followed the sharp nose near the center of his eyebrows to avoid the mouse’s brain incision. The head is divided into two flaps.

Carefully take out the rat brain and put it on a plate.

The rat brain is about the size of a common porcelain spoon without the handle, and the shape is relatively similar.

After Lin Chou signaled twice, Big Breast Sister immediately learned, so the two deal with the rat head together.

After removing the rat brain, the light red fascia on the surface of the rat brain must be torn off. This fascia is very fishy and will affect the interpenetration of the seasoning and the brain itself. It must be removed carefully and carefully, without paying attention. , The fragile brain will become fragments.

After tearing off all the rat brains with fascia, use ice water several times to wash away the remaining blood.

Take a piece of peanut small tofu that was kept in the incubator before taking a piece of Lin Chou and cut it into two-centimeter squares, blanch the salt water and set aside to cool for later use.

The peanut bean curd made by Lin Chou is very tender. Even if it is blanched in salt water, it will be broken in the later cooking process, but this is exactly what Lin Chou intended.

Fresh devil pepper and ginger minced into a bowl, mince garlic, pick a few green garlic sprouts and cut into small sections by the way, and cut dried chili into sections.

Heat the pan with cold oil, add the ground ginger and devil pepper to the pan with dried Chinese pepper, stir fry a few times until it is fragrant, add a small amount of pork bone stock.

The broth does not need to be too much, it can be immersed in the ingredients.

After boiling, add a few drops of soy sauce and sesame oil to pull out and consolidate the umami taste of the brain flower.

Gradually add salt, pepper, and a little sugar to the soup, add water and starch to make a thin slice.

Thickening is especially important in the preparation of this dish. Brain flowers are very easy to get old due to heat, and thickening will increase the concentration of the soup. When the density of the soup is greater than the surface density of the brain flowers, the water and juice contained in the brain flowers will not Will be precipitated, thereby ensuring the freshness of brain flowers.

Then gently slide the naohua and tofu into the pot to prevent it from breaking. While gently pushing the naohua tofu in the pot with the round part of a spoon, gently stir the pan.

Change to a small fire and cook for three minutes.

Put it out of the pot and put it in a bowl, and pile a small handful of green garlic sprouts on the surface of the tofu.

In another pot, pour a tablespoon of clear oil. When the oil starts to smoke, add dried green pepper to explode the aroma, add garlic and sesame seeds and keep stirring to prevent the pot from being mixed.

When the oil temperature rises above 170 degrees again, add the dried chili section and fry it to get a spicy taste. When the surface of the chili starts to burn slightly, splash it on the naohua tofu.

"Hey!"

With a soft sound, the fragrant aroma instantly overflowed the entire kitchen, almond brain blossom, and you're done.

Lin Chou swears that at this moment, such a sound is comparable to the most beautiful movement in the world.