Doomsday Pavilion

Everyone stared at the finger and the palm with missing fingers in front of Lin Chou Shantai, even if some of them were hunters who were accustomed to fighting in the wilderness, they kept rubbing their teeth.

This is more impactful than winning tens of millions of chips on the table together.

Both are ruthless people, one is chopped off and the other is chopped, still talking and laughing happily.

Lin Chou smiled and helped Old Xue bandage his broken wrist. Old Xue raised his arm and looked at him.

"Sure, don't delay work."

"The next dish, Xiaoyou Lin, be careful."

Lin Chou nodded,

"I have always been very careful. By the way, Old Xue, lend me something to use?"

Ten thousand alpacas whistling and whistling with their eyes closed, carrying the banner of the crouching trough. You still have the face to borrow something!

Old Xue was unambiguous,

"Whatever you want, take whatever you want."

"Cheng Lei, take you a Tan sheep and keep the account."

Xue Zhen laughed,

"Xiaoyou Lin, it's just a sheep. Besides, when we talk about bookkeeping during the competition, do you look down on me, Old Xue?"

Even if you don't know Xue Zhen anymore, you can't help but be impressed by his tolerance at this time.

As for the surnamed Lin, everyone had only one thought. If shameless can be regarded as a temperament, this kind of thing always reveals a shameless and heroic aura, reaching its peak.

Xue Zhen’s third dish was beef. While processing the beef, he asked Lin Chou, who didn’t know what to do behind the dining table.

"Xiaoyou Lin, the "hanging duck" just now has a very rich taste. I wonder if Xiaoyou Lin also knows the secret of the eponymous "oil chicken"? Would you like to tell the old man?"

Just listen to the crackling sound of the other head, the bleating sheep suddenly stopped moving.

"You should make oil chicken with oil chicken, and brown chicken does not lose the flavor of chicken fir."

"If there is a chance, Lao Xue will come to my shop and taste one or two?"

"Dashan! That's it."

Xue Zhen laughed and laughed at himself.

"Of course, the premise is that Old Xue, I can survive the fourth round of competition."

Xue Zhen held the fish-mouth long kitchen knife with one hand, and with a light stroke, the whole sirloin fell off a small piece of meat.

Generally speaking, people are accustomed to calling a wide strip of meat on the abdomen of the front elbow called soft pork belly, also known as breast milk. The meat in this part is the most tender, smooth and delicious.

Although beef is not called'five-flower', it is inseparable from this truth.

The difference is that the beef Xue Zhen chose is hot skin beef.

As the name suggests, blanching is just not removing the cowhide, but blanching the beef with hot water or a hot iron rod to remove all the hair.

The texture of the cowhide is tough and hard to chew. If it is not handled properly, the taste will be lost, not to mention that Xue Zhen wants to make it with the belt meat.

Lin Chou raised his head,

"Take skin? It's troublesome."

Xue Zhendao,

"It's okay, it tastes better with the skin."

Lin Chou said,

"Old Xue, you are a good mandarin fish, how long have you been hungry?"

"It will be a hundred days soon. I only feed wine, sugar and some secret ingredients. There is nothing in my stomach."

The painting style of the two suddenly changed, so they just chatted.

If it weren't for the bloody palms and fingers still there, people would think that these two had made good friends in previous years.

After the two large pieces of beef streaky were ready, Xue Zhen fired a spray gun and roasted the beef with heavy fire. He did not stop until the tight edges of the skin were slightly raised.

After the meat is repaired neatly with a fish-mouth knife, the cowhide is finely pierced with a two-pin nail plate, without damaging the meat.

Then a layer of thyme and alfalfa is attached to the surface of the leather, and the spray gun is ignited to continue roasting.

The sun-dried thyme and alfalfa burned gently, and wisps of smoke separated from the flame. Even with a fan, the whole lobby could smell the scent.

When the thyme and alfalfa on it burned out, Xue Zhen put the beef in ice water and rinsed it.

The washed beef hides are placed underneath, directly into a pan covered with butter cubes and water. The beef hides are fried in a slow heat for an hour, and then they are folded into a large pot of cold water with green onions and ginger.

"Hey!"

The cowhide that was fried so hot and browned was like water splashing out a lot of bubbles. Xue Zhen opened the pot to a low fire, slowly scorching it, and slapped the froth on the water surface with one hand. The old monk who burns incense has a calm and detached complexion.

On the other hand, Shen Daru whispered,

"No matter what, Xue Zhen will eventually have the style of a famous official. The artistic conception of cooking is really amazing."

Qin Wuyong grinned, not knowing what to say.

Until the froth can't come out, Xue Zhen took out the beef and fry it for a while, adding only a piece of old cinnamon, peppercorns and star anise, nothing else.

Qin Wuyong couldn't help it anymore, and regardless of the eyes of others, he took the machine and walked forward.

"Master Xue, dare to ask what kind of dish you are cooking?"

Xue Zhendao,

"This dish is taken from the combination of the pot meat from Russia before the cataclysm and the meat from the famous Chinese cuisine jar. It can be regarded as my innovative dish."

Xue Zhen sliced ​​the beef into square pieces almost the size of a palm, and pressed the horizontal knife against the bottom of the beef.

"Well, is it convenient for the old man to roll the beef cubes?"

"How to get out?"

Xue Zhendao,

"Hold the upper end of the beef and just flip it in the other direction along the cutting board. My hand, my hand, is really not very useful now."

"Okay, what about the strength?"

"Push it, don't worry about me."

Qin Wuyong rolled beef according to his words.

But seeing that Xue Zhen knife did not leave the meat, he was gently pushing it slowly with one hand across the bottom of the chopping board. As Qin Wuyong rolled the beef, a long and angular beef slice was pushed out.

Qin Wuyong was startled and looked at his hand in disbelief.

"Can you also cut out a paperback knife like this?"

Xue Zhen smiled,

"Practice makes perfect."

With a slight stroke, the sliced ​​meat rolled back the same way, and became a square shape again.

Standing up the meat loaf with the cowhide facing up, the beautiful and deep-colored loose skin-like cowhide after frying and boiling also has a square pattern, which is endless from the inside to the outside.

After cutting all the beef, Xue Zhen took out a black earthen jar nearly half a meter high from under the dining table.

"This is black pottery. I asked the pottery kiln to burn thick black pottery and use iron powder. The wall of the pot is two fingers thick, and the color has become the same as it is now. Some rusty red and jet black are not good-looking, but But it is an indispensable and necessary vessel for tinned meat."

Qin Wuyong nodded as if he did not understand.

Xue Zhen puts a few half-cut onions and tomatoes into the bottom of the tank, stacks a layer of beef one by one, then adds ham, winter bamboo shoots, fried chicken drumsticks, squid and scallops, gauze bags, crushed ginger and green onion knots. , Garlic, and beef, layer by layer until the pot is full.

Finally, sprinkle salt along the mouth of the can, pour in water, glutinous rice juice and soy sauce, and seal with moist thick paper.

The chaff husk is lit in the oven, and the jar is half buried.

Xue Zhen fiddled with the chaff,

"Lin Xiaoyou, my dish is a bit long."

Lin Chou’s drunken giggle came over there.

"Ha, me, longer."