The messy yard was cleaned up by Lin Chou and the big-breasted sister, and the bodies of classmates Ha were put into the cold storage and hung up for preservation.
When hanging off the ground, the excess blood in the dog's body will drain out from the wound, and part of the blood will slowly enter the meat, similar to the dry aging of steak, so that the meat quality of the dog's meat will not deteriorate as they die. Aging, on the contrary, is another level of tenderness compared to the quality of meat when freshly slaughtered.
After dealing with this, Lin Chou suddenly felt a little relaxed.
It seems that I haven't had time for a long time to cook a delicious meal for myself, right?
Now is the time to celebrate.
People in ancient times often used "thirst to drink their blood and eat their flesh raw" to describe their hatred for a person, which is a bit abstract and violent.
Of course, when this behavior is transferred to moles, it becomes so logical.
Looking at the neatly stacked rows of white-tailed moles, Lin Chou sneered.
These moles were all picked from the pile of dead moles. They were all fat and strong, with their head and tail being about twenty centimeters long. There were a hundred of them in total.
The method of handling moles is very simple. Stab the throat with a small sharp knife, make a small opening one centimeter long, boil a large pot of water, stop the fire when the water temperature reaches 85 degrees, and add the moles.
soak.
Three minutes later, the water in the pot has been dyed light red by the blood flowing out of the wound on the mole's neck. After soaking, the mole is taken out and wiped with your hands, and the hair on the body will immediately fall away, revealing the white and fat body. Fat epidermis.
One hundred moles were too many or too few. Lin Chou and Chi only worked for an hour to clean them up.
A mole with its body hair removed looks much cuter, white and tender.
Use a knife to cut along the lower jaw opening to the middle of the two hind legs, and pick out the so-called "burden" of the big-breasted sister. Well, it is about the size of half a grain of rice.
Take out all the internal organs and throw them into the feed bucket. You can feed the plants later.
Clean the rats one by one again, chop off their heads, and set them aside for later use.
The rat head was the material Lin Chou wanted to use, and the rat body would not be wasted.
Use two bamboo sticks to run through the front and rear limbs to support the mole's torso and let it spread out. It has to be said that this shape is a bit like a kite.
Light a pile of dry straw in the backyard. The reason why dry straw is used is because the flame produced by burning dry straw is a "yellow fire" and the temperature is slightly lower, which is suitable for smoking mole.
After the moles are roasted one by one until the skin turns yellow and the oil is released, they are strung into a large string with a rope and hung under the eaves.
After a month and a half, these moles will turn into delicious and delicate wax moles.
....
The dishes Lin Chou was going to make today were still waiting for him on the chopping board.
This was a luxury that only a chef could have, because Lin Chou had to use a hundred moles to make a dish - those moles were just leftovers compared to the dishes Lin Chou was going to make.
To elaborate, people in some places in ancient times also had the habit of eating moles, and some restaurants even had dishes made with moles as their signatures.
These restaurants use a lot of moles every day, and there is really nothing edible on the mole's head, and it doesn't look that beautiful... Ahem, in fact, the skin is peeled off to reveal the white teeth, bones and muscles. Rat heads look off-putting to most people, and most restaurants will throw them away.
Most of the moles at that time were small moles about ten centimeters, and they did not have the huge size of the moles after the cataclysm.
But the owner of a restaurant in that town was a very petty person. He thought to himself, moles are bought by the pound. Wouldn't it be a waste to lose the head?
So he came up with a way to cook the rat head by boiling it in water.
The cooked rat brain flowers are as big as almonds and have a unique fragrance. After the guests tasted them, they praised them and the reputation of "almond brain flowers" spread in the local town.
Because the processing method is complicated and time-consuming, customers who want to eat almond brains queue up in long queues every day. As a result, the value of this dish has doubled, which is quite a bit anti-customer.
...
The mole's head was about half the size of a fist. Lin Chou avoided incising the rat's brain along the tip of its nose near the center of the eyebrows. He made a cut on the hard bone at the back of the head. With a few taps and a little force, the mole's head was cut off. The head is divided into two parts.
Carefully remove the rat brain and place it on a plate.
The rat brain is about the size of a common porcelain spoon minus the handle, and its shape is also relatively similar.
After Lin Chou signaled twice, the big-breasted sister immediately learned it, so the two of them dealt with the rat head together.
After taking out the rat brain, you also need to tear off the light red fascia on the surface of the rat brain. This fascia has a strong fishy smell and will affect the mutual penetration of seasonings and the brain itself. You must tear it off carefully and carefully. If you don't pay attention, , the fragile brain will turn into pieces.
Tear off all the mouse brain from the fascia and run it through ice water several times to wash away the remaining blood.
Take a piece of peanut tofu that Lin Chou had prepared and stored in a thermostat, cut it into two-centimeter cubes, blanch it in salt water and set it aside to cool for later use.
The peanut tofu made by Lin Chou is extremely tender. Even if it is blanched in salt water, it will be broken during the cooking process later, but this is just what Lin Chou wants.
Chop the fresh devil pepper and old ginger into a bowl, mince the garlic, pick a few green garlic sprouts and cut into small sections, and cut the dried chili pepper into sections.
Heat the pan with cold oil, simmer the dried Sichuan peppercorns, add minced ginger and devil's pepper, stir-fry for a few times until fragrant, and add a small amount of pork bone stock.
There is no need to use too much stock, just enough to cover the ingredients.
After boiling, add a few drops of soy sauce and sesame oil to extract and enhance the delicious flavor of the brains.
Gradually add salt, pepper, and a little sugar to the soup, add water starch to make a thin gravy.
Thickening is particularly important in the preparation of this dish. The brain flower is very easy to be heated and aged, and thickening will increase the concentration of the soup. When the density of the soup is greater than the density of the surface layer of the brain flower, the water and juice contained in the brain flower will not be It will be precipitated, thus ensuring the freshness of the brain flowers.
Then gently slide the brains and tofu into the pot to prevent them from breaking. Use the rounded part of the spoon to gently push the brains and tofu in the pot while weighing the wok lightly.
Reduce the heat to low and cook for three minutes, the brains will be cooked.
Take it out of the pan and put it into a bowl. 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 peppercorns to bring out the aroma. Add minced garlic and sesame seeds and stir constantly to prevent the pot from burning.
When the oil temperature rises to over 170 degrees again, add the dried chili pepper segments and stir-fry to bring out the spiciness. When the surface of the chili peppers begins to appear slightly burnt, pour the pan over the naohua tofu.
"Bah!"
With a soft sound, the fragrant aroma instantly filled the entire kitchen, almond brains, and you're done.
Lin Chou swore that at this moment, such a sound was comparable to the most beautiful music in the world.
