Doomsday Pavilion

After simply finishing the dishes ordered by the group, Lin Chou's sinful hands finally reached out to the poor sheep.

Gobi sheep are not Gobi elders, they are too low grade.

It is understandable for the evolvers to use it as ordinary food, so it is necessary to slaughter a few more to satisfy the terrifying appetite of these evolvers.

The poor sheep did not wait for a good day to come to the green waters and green hills to eat, graze, and see the sea. They were immediately dragged out of a dozen more after they were locked in the animal pen and stopped for a while.

Struggling with one leg left, sealed the throat with a knife, and slaughtered the blood.

The main advantage of Gobi sheep or Sunite sheep is that the meat is tender and large. The average weight of normal adult rams before the catastrophe is generally 70 to 80 kg, even the ewe is about 60 kg-but I want to come after the catastrophe The size is no longer advantageous.

Due to the food sources of Gobi sheep, they often lose their proper quality if they leave a specific geographic location, so Lin Chou deliberately bought this batch of sheep to try.

Everything can be used to care for the uncle's goods. It is so expensive that Boss Lin trembles.

If the uncle of the system can't raise it well, he can't travel far and wide to find some wild onion, wild lily, cactus, etc. for the flock of sheep.

Ahhhh, now the plan.

I just hope that the leader here can be as wise as the big cock in the guinea fowl flock. Crazy stomping on eggs is the kingly way. Otherwise, waiting for their results will only be wiped out.

Cut a hole between the back tendons and bones of the sheep to hook them, and hang them all upside down under the trees in the home.

The black faces and white skins lined up in a row, it seemed so spectacular.

"Boss Lin, do you want to help? My awakening ability is a knife. Thief 6 is really~"

A Tier 4 boss with eight Tier 3 brothers frantically brushed his face, trying to find out what seemed to be missing in the dark, while being sweaty by the flames of the tomahawk steak, he said with smoke from his mouth. .

Pain and happy, if he didn't find something for himself, he was really afraid that his internal organs would not be able to stand the heat, which was very uncomfortable.

Lin Chou slapped the cold iron knife in his hand, and spoke a little bit of chill.

"No need to."

A string of knife lights that burst like fireworks almost dazzled the dog’s eyes of a fourth-order boss with eight third-order brothers.

"Fuck..."

He smashed his head to control the blood and skinned the tail, without any side-effects, and paused without hesitation.

Attentive men are handsome.

Men who concentrate on work are handsome.

The man who concentrates on hacking is handsome.

For some reason, Leng Han thought this scene was a little cute.

(Well, compared to the knife, Lin Chou's gaze seems to be a little bit harsher.)

A Tier 4 boss with eight Tier 3 brothers swallowed his mouth.

"A knife worker with a persuasive effect. Boss Lin is a chef who works as a butcher first and then changes his job?"

Mo Ming is a little bit chilly in his back. Dismembering a sheep requires skinning. It seems easier to dismember a person?!

Lin Chou played exceptionally well. The fifteen sheep averaged two to three minutes each, and fifteen skins with sheep's heads and sheep's necks and tails were spread on the ground. They were neat and clean.

"Papa Papa"

Oh, look at the sparse applause, I really want to give them a few dollars.

Boss Lin found several large pots and put them on the stove, and threw the sheep into them.

Su Yourong's eyes widened and rounded.

"Wet tiger, just like that...go on?"

Lin Mei solemnly said,

"Remember to say something for the teacher, whoever cuts up the lamb to stew is a heresy-well, this pot is actually a bit small.

Su Yourong stuck out his tongue.

Some of the master's hobbies are really getting more and more serious, and those who can put the whole thing in the pot never want to change the knife.

After turning on the stove on Nakajima, Lin Chou cut off the head of the sheep that was connected to the neck, placed the head and the hooves of the sheep on the hooves, and scalded the skin.

——Lin Chou has a more appropriate approach.

First burn off the long hairs on the surface, knock off the hooves shells, and then super cool water.

The red-hot iron is not finished after being carefully blanched. You must continue to use the same red-hot iron to clean the hidden parts of the ear canal and hoof seams and various folds. It can be cleaned up after two times of cold water blanching twice.

Therefore, Lin Chou finally got a sheep's head and sheep's tail*15 and a sheep's hooves*60 with a smooth brown leather surface.

The lamb has been stewed. Of course, some heavy flavors are needed here. Lin Chou plans to make a spicy braised lamb’s head and lamb’s hooves. Hu spicy and lamb’s lamb’s hooves are a great combination.

Hu spicy can also be understood as spicy, using pepper and chili as the base, the thick oil red sauce opens up.

The spicy soup base Lin Chou knows is made from lamb bones with beef bones or beef, supplemented with simple spices such as onion, ginger, pepper, chili, pepper, star anise, cinnamon, and added a handful of rock ears. .

A lot of hot peppers dyed the soup a bit bright red. After the sheep's head and sheep's tail were placed, it was extravagantly put into the pot with a scented camphor wood board, and the stone was pressed.

The meat in the soup should not surface, otherwise it will affect the infiltration of the spice taste and the taste will be inconsistent.

After doing this, Lin Chou preheated the oven.

Sheep neck is a good thing, live meat, and there is almost no fat layer formed.

What he was going to do was the popular "pit roasted lamb neck", also called mud lamb neck or mud roasted lamb neck, which was very popular before the cataclysm.

Of course, he doesn't have such a thing as a naan, but at least there is an oven.

The method of roasting lamb's neck in mud is very similar to that of Jiaohuaji, but the lamb's neck is only seasoned with sesame, bay leaves and salt.

Before seasoning, lamb necks need to be cleaned both inside and outside with cooking wine.

While still on the sheep, make a cut along the cervical spine along the muscle texture of the center line on the side with the neck facing upward, and two cuts on the other side. The difference is that the cut is on both sides off the center line to break the meat.

First use warm water of about forty degrees to heat and clean the whole sheep's neck, 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 lamb will be softer and tender when roasted.

The original method was to mix sesame, bay leaves and salt with clear oil and apply it on the neck of the lamb. However, Lin Chou had heard of a more unique method of using roasted beef bone marrow as the oil. Take it to the next level.

The beef bones are readily available, and two huge hind leg bones are enough.

The bovine bones were laid flat, and the extremely sharp cold iron knife ignored the hardness of the bones of the cow and easily broke it from one end to the other, exposing the "full yellow" bovine bone marrow.

Sprinkle a little pepper on the surface and put it in the oven for 15 minutes. The bones are burnt and fragrant.

Beef bone marrow does not have a very special taste. It is not the "bull" and fishy smell that many people imagine. It can be said to be relatively "light" except for a lot of fat.

Empty the bone stick, and mix the overflowing fat, bone marrow and sesame and fragrant leaf salt while it is hot, and apply it to the sheep’s neck and wrap it in tin foil.

Lin Chou's movements are very fast, and the cold beef bone marrow will really become fishy when it is roasted again, so this step must be vigorous and soulful.

The reason for using tin foil is that its thermal conductivity and water retention effect are better. If it is not a sheep's neck but a chicken, Lin Chou will choose banana leaf lotus leaf or other plant leaves that have the aroma of plants.

Get some loess and mud.

After thinking for a while, I pulled some mugwort in the back mountain. After removing the artemisia leaves and leaving the stalks, gently pat a few times with a knife, flatten them, and tear them into strands of palm length and go into the mud together.

Artemisia wormwood has a unique fragrance. Although it is blocked by tin foil, it can also penetrate very little breath from the gap of the package. This is actually enough-not to mention the tough Artemisia stalk can make the yellow mud shell stronger and not easy. Cracked and shattered during baking.