Doomsday Pavilion

The fragile Lin Si relationship that had just been established on the basis of the circulation point became fragmented in an instant.

Seeing Lin Chou's expression of eagerness, Sikong couldn't help taking a step back.

"What's up, what's up, why are you looking at me like that?"

Lin Chou didn't bother to care about him, and didn't have any common language with such a poor man who only had money left.

Blue-striped wildebeest is quite rare. Except for the few that Shan Ye bought, there is basically no stock. The supply of Buryat buns must first be guaranteed before there are other options.

Now that someone is dozing off to give pillows, Lin Chou is ready to reward himself with something palatable.

Generally speaking, as a cook, the taste is always different from normal people.

For example, Lin Chou, although he likes to cook, has already made many dishes recognized by the system.

But he still only loves the original taste of the ingredients, especially for meat.

The blue-striped wildebeest, even if Lin Chou bought it directly from hunters, he would have to pay a high price of 200,000 yuan each, which was mainly used as the raw material for Buryat buns.

The blue-striped wildebeest is naturally good at running long distances, and is named for its blue-striped short horns on the top of its head.

Its flesh is darker than ordinary wild horse flesh, and it is a perfect, ripe cherry dark red.

Before the cataclysm, some places liked to call horse meat sakura meat because of this.

Because horse meat is dry, in popular terms, it is easy to get angry if you eat too much. This is also reflected in the mutated blue-stripe wildebeest, so Lin Chou chose to use ice to pull out the blood in the horse meat. Calm its anger.

After the blood remaining in the horse meat is pulled out, the unusually strong bloody smell is enough to make any first-order evolutionary feel irritable.

Sikong was no exception. His weak body was too close. When he was hit by the smell of blood, he staggered, and bloodshots came out of his nose.

"Curiosity killed the cat, you know?"

Sikong was angry and stopped talking.

Lin Chou smiled and fished out the horse meat.

The fiber feel of horse meat is very full, which means it is very tough.

When boiled horsemeat, you must put horse-pan intestines. This is the advice of professionals.

The fat content in horse meat is not much, and it needs to have horse-steel sausage to neutralize its "hardness" and play a natural role in enhancing aroma and tenderizing meat.

Simmer horse bones and potatoes for a few hours to make a good pot of clear soup.

Then boil the carefully massaged horsemeat in cold water, put it in a soup pot, add scallions, crushed ginger and cinnamon and fragrant leaves in a lid, boil it over high heat, and simmer on low heat.

Simple methods and the best ingredients can create a delicious spark. Although this method of processing and preparing horse meat is minimal, it has a lot of origin.

The Kazakh people before the cataclysm divided horses into three types: horse racing, work horse and meat horse.

Horse racing is admired and worshipped, and slaughter is forbidden. Generally, Kazakhs want to eat a good meal of horse meat, and they have little choice, only meat horses.

The Kazakh people have a special liking for horses. They call themselves "a nation on horseback", "the man who rides the most horses in the world," and they regard horses as "the most loyal friend".

The Kazakh people who love horses like their lives do not shy away from eating horse meat. There is a very humorous saying in the local area that wolves are the favorite to eat horse meat, followed by Kazakhs.

As the earliest horse trainer in the world, horse meat is also an indispensable delicacy on their daily life and holiday tables.

From the Kazakh nationality to the Kazakh country, the cultural distance between them is no more than the number of five fingers, and this "five fingers" refers to the national dish "Beshbarmak".

After the horse meat is stewed for an hour and a half, the fragrant aroma is overflowing. Take out the horse meat and the horse-pan sausage and set aside.

Skim off half of the fat in the cauldron, and add rough torn dough pieces in it-there is no definition of shape or thickness, just pull it in.

It doesn't have to be a lot, anyway, this dish is only eaten by Lin Chou, and the remaining dough is beaten with an egg and then topped a few times, and a pancake is spread on the plate first.

There is a lot of horse meat, Lin Chou definitely can't finish it. Leave a little spare. Brush the remaining surface with a layer of clear oil. Take the smoked pot and relax the cypress sticks and a little sugar on the bottom of the pot. Put the horse meat into the pot and smoke it over a low heat. can.

Cut the preserved horse meat into thin and transparent slices, cut the horse slab intestines into loops, put the red onion rings and chopped green peppers into the pot after the soup pot boils again, turn it over a few times, and when the dough is cooked, it will be served in a bowl at the bottom of the pancake shop. in.

Sikong held his nose,

"What is this thing?"

"You won't understand it. This is the national dish of Kazakhstan before the cataclysm. The scientific name is Beshbalmak. I tell you that there is an ancient legend about Beshbalmak, which is said to have been a long time ago... ...."

Sikong was puzzled, "This noodle soup doesn't even have salt. Can you eat this stuff??"

Lin Chou emphasized, "Beshbarmark!"

"Okay, I know," Si Kong looked impatient, "So how should I eat this noodle soup?"

"Don't worry..."

"Oh, why are you so Burgundy?"

I'll go to your uncle, which bastard is it?

Angrily put down the soup bowl, "Just eat like that."

The horse bone soup has been purified by the noodles to become more clear, with a texture like egg white, and the rich meaty aroma of horse meat accompanied by the smell of red onions.

There is no seasoning, no extra burden, and some are just the most direct collisions between ingredients.

This kind of taste is more exciting than any seasoning, and it is also Lin Chou's favorite feeling-pure original taste.

Beshbarmak means five fingers. As the name suggests, it is a food that can be enjoyed directly with hands.

Of course, Lin Chou would not do this. We have chopsticks and spoons.

The most prominent feature of the dead noodles is the word "jindao". Many people are not used to this hardness and taste, but in fact, the dead noodles that have not been fermented can make people feel the smell of wheat at the root. Hydrolyzed carbohydrates in the mouth are luscious.

Eating noodles with big bites, tasting meat with small bites, and finally a bite of sweet broth. That feeling is the ultimate perfection that can only be found at the end of the world.

His lips and teeth were scented, and even the breath was afraid of running away from the smell in his mouth. This is how Lin Chou feels now.

Sikong swallowed his saliva.

"Is it so delicious?"

Lin Chou's expression is the most qualified sneer, "Nonsense!"

Sikong made up his mind—perhaps because he had tasted the short version of Buryat steamed buns that gave him so much confidence.

He said firmly,

"Bring me a bowl!"

Lin Chou glanced at him up and down.

"I'll go up to the second rank first and talk about other things!"

"Crack!"

Sikong left in despair.

His mother's son just spent 10 million to buy a promotion from you, and the chances of treating illnesses by the way are slim. Are you so surprised by me?