Doomsday Pavilion

This is considered to set the tone for the purpose of the whale tail.

In addition to the white meat and fish skin fat on the tail, the huge whale tail also produces a lot of firm red meat.

Its meat quality is not much worse than that of beef. It is very tough and can be sashimi or grilled and fried like a steak.

But the disadvantage is that the fishy smell is very heavy, even if this is an old whale that has survived for decades, it can't avoid the embarrassment caused by its meat itself.

After tasting the whale meat, Lin Chou went back to the kitchen.

Shan Ye shouted,

"Hey, wait a minute, Linzi, why did you turn that thing out again?"

Several cow hooves were thrown on the kitchen chopping board, and a huge cow head was placed on the ground.

"You said this?"

"Yes, just say it. It's not good beef. You don't want to eat it. What do you mean by thinking about the corners?"

Lin Chou smiled,

"You are not tired of eating and eating. The more weird the place, the more delicious it is unexpectedly. Besides, this is not something you can eat now. I am going to make a cold dish. "

The last time the cow hoofs actually gave Shan Ye a very good impression, and the taste was quite full.

It's just that he thinks that if he doesn't eat meat, he will have trouble with the hooves, and he feels a little uncomfortable.

I always feel that Lin Chou hid the good things and tucked them away, but these rags are really funny.

Lin Chou smiled and said nothing.

Raise the charcoal fire to roast the heads of beef feet and cows, roast them on the surface until the hair is slightly charred, and then gently scrape the black ash with a knife.

The leather of the yak is inherently tough, and it does not shrink much after being roasted. On the contrary, it is not easy to remove the stubble from its pores.

Lin Chou was not in a hurry either. Anyway, there are no customers today. It is a wonderful thing to do what he wants to do around a charcoal fire.

If it is a processor or a less particular shop in the base city, they will definitely use the method of blanching the water and splashing the asphalt to deal with these troublesome things.

After the asphalt has solidified, it will form a tough soft shell on the surface of the cortex. With a strong tear, the stubble can be uprooted. This method is suitable for pig's trotter, hooves, pig face, cow face, etc., but the meat will inevitably be hot. The smell of the asphalt that penetrates in is also quite detrimental to the health of ordinary people.

Shave the hair over and over again, soak it in ice water for a while before the last time and then bake it again.

Thoroughly wash and peel off the hooves and faces, then put them in a large pot and simmer. The star anise, cinnamon, bay leaves, thyme, grass fruit, and tangerine peel are sealed in a gauze bag and put into the pot. Cook for one and a half hours and then fish After the bull's head is out, the slight heat continues to simmer the bull's hoof.

The huge cow head was boiled so that the skin and flesh were crunched and the bones leaked out, making it look a bit hideous.

This does not affect the invasion of beef aroma. Since ancient times, Chinese people have regarded head meat as a good dish for wine, and it is not unreasonable.

The cold iron fish mouth knife sticks off the beef head and the beef tongue, and finally prys the skull open and takes out the beef brain.

After finishing, the bones of the bull's head are still intact, and the big horns are dark and majestic. After being washed and dried, it can be used as a handicraft ornament.

Well, at least from the perspective of Lin Chou's aesthetics, there is no sense of disobedience to hang this thing on the wall.

Tick ​​off the beef head and tongue into a casserole, mix one catty of rice wine, half a catty of Qingquan mountain, and five catties of soy sauce into the pot, add water to submerge the beef head, put a few green onions and simmer.

Take out 25 minutes later, cut all the meat into two-finger-wide strips and let cool.

After another hour, use a peeled cypress stick into the pot where the hooves are cooked and beat repeatedly until the bones of the hooves separate and remove all the bones.

Take a deep square basin, slice the onion into strips, mince the red onion devil pepper and spread on the bottom. Sprinkle the chopped pepper and put the meat and soup in the pot into it and stir evenly to cool down.

When the temperature of the soup in the square bowl drops to about 30 degrees, add beef head meat, devil's pepper and chopped green onion, and send it to the incubator for refrigeration. When it is completely cooled, it will become a side aspic.

Shan Ye stared for a long time, but finally saw Lin Chou put the two pots away, and said angrily.

"Not for us?"

Lin Chou shrugged,

"You can eat it after letting cool."

"..."

Lin Chou rummaged in the cabinet for a while and dragged out a bag of barley flour.

"Fortunately, I prepared some."

Barley flour has a rough texture and low gluten content. It is not suitable for porous and fluffy bread, so it is not very popular in base cities.

But what Lin Chou had to do was barley bread or fermented toast.

Mix barley flour with water, oil, and a small amount of butter, add raw duck egg yolk and a small half cup of beer to knead into a soft dough, cover it with a damp cloth and leave it in a basin to ferment for three hours.

The fermented barley dough has a slightly sour taste mixed with beer, which expands by one third in size.

Cut into palm-sized flat long balls, put in the dough with oil on the baking tray, and then brush the surface of the dough with a layer of butter and bake in the oven.

The surface of the toasted bread is gray-brown, and the appearance is quite ordinary, and it is not soft and swollen like other breads, but it has a dense feeling like a biscuits.

This kind of barley bread can be stored for a long time without deterioration after patted with fried flour and placed in a dry cabinet. It is very common in Mongolia before the catastrophe. It is cut into thick slices and used with beef foot jelly The most suitable.

Take out the square basin from the constant temperature cabinet, the meat and soup in it have completely solidified together, draw a strip and place it on the chopping board.

The texture of beef foot jelly is very different from common aspic. The abundant collagen and various proteins in beef tendon cowhide give it a tough texture. It will make a slight creaking sound and cracking sound when cut with a knife. Beef and beef tongue are more flexible.

A large slice of barley bread and a slice of beef foot jelly are set up, and Lin Chou also needs to make a very special seasoning for this thing-it must sound like dark cooking beef brain sauce.

Roll the boiled cow brain into a bowl, add garlic and lemon leaf filaments, squeeze into the juice of half a lemon, split the beef bones just picked, scrape out the bone marrow and pour it into the bowl. In, stir well.

"It's done."

"What is this?"

Lin Mei said,

"I haven't seen it before, this is barley bread, this is beef foot jelly, this is beef brain sauce... it is put on the bread when you eat it."

Shan Ye's staring boss,

"How does your brain grow, and what kind of food is this?"

Lin Chou picked up a piece of bread, spread the ox-brain sauce on the inside of the bread with a spoon, and then covered the frozen slices of beef feet on it.

"During the Cataclysm, there is a country called Mongolia. This is their very famous way of eating... well, it is also a very luxurious way of eating."

Zheng Huai swallowed his saliva.

"Are you sure it is luxury and not some other adjective?"