The fragile relationship between Lin and Si that had just been established based on the circulation point instantly became torn apart.
Sikong saw Lin Chou's expression of wanting to devour others and couldn't help but take a step back.
"What, what's wrong, why are you looking at me like that?"
Lin Chou was too lazy to pay attention to him. He had nothing in common with this kind of poor guy who only had money.
Blue-striped wildebeests are quite rare. Except for the few they got from Shanye, there is basically no inventory. The supply of Buryat buns must be guaranteed first, and then other options can be available.
Now that someone had come to give him a pillow if he felt sleepy, Lin Chou was ready to treat himself to something delicious.
Generally speaking, as a cook, your taste is always different from that of normal people.
For example, Lin Chou, although he likes to cook, has made many kinds of dishes that are recognized by the system.
But he still only loves the original taste of ingredients, especially meat.
Blue-striped wildebeests, even if Lin Chou buys them directly from hunters, would cost up to 200,000 yuan each. They are mainly used as raw materials for Buryat steamed buns.
Blue-striped wildebeests are naturally good at long-distance running. They are named after their blue-striped heads and half-foot-long short horns.
Its meat is darker in color than ordinary wild horse meat, a perfect, ripe cherry dark red.
Before the catastrophe, this was also the reason why some places liked to call horse meat cherry meat.
Because horse meat is dry in nature, in layman's terms, it means that if you eat too much, you will easily get angry. This is also reflected in the mutated blue-striped wildebeest, so Lin Chou chose to use ice cubes to draw out the hot blood in the horse meat. Calm down its anger.
After the blood remaining in the horse meat is pulled out, the unusually strong smell of blood is enough to make any first-level evolver feel irritable.
Sikong was no exception. His frail little body was so close that he staggered when he was hit by the smell of blood, and bloodshot eyes gushed out from his nose.
“Curiosity killed the cat, you know?”
Sikong was angry and stopped talking.
Lin Chou smiled and fished out the horse meat.
Horsemeat is very fibrous, which means it is very tough.
When cooking horse meat, horse intestine must be added. This is advice from professionals.
Horse meat does not contain much fat, so horse intestine is needed to neutralize its "hardness" and play a role in naturally adding flavor and tenderizing the meat.
First, simmer the horse bones and potatoes for a few hours to make a good clear soup.
Then blanch the carefully massaged horse meat in cold water, put it into a soup pot, add horse sausage, chopped ginger and cinnamon bay leaves, cover the pot and bring to a boil over high heat, then simmer over low heat.
Simple methods and the best ingredients can create sparks of delicious flavor. Although this method of processing and making horse meat is minimalist, it has a rich history.
Before the Cataclysm, the Ha people divided horses into three types: racing horses, work horses and meat horses.
Racing horses are admired and worshiped, and slaughtering is prohibited. Generally, if the Kazakh people want to eat a good meal of horse meat, they have little choice, only meat horses.
The Kazakh people have a special liking for horses. They call themselves "the nation on horseback" and "the people with the most horses in the world". They also regard horses as "the most loyal friends".
The Kazakh people, who love horses very much, are not taboo about eating horse meat. There is a very humorous saying in the local area that the most favorite people in the world to eat horse meat are wolves, followed by the Kazakh people.
As the earliest horse tamers in the world, horse meat is also an indispensable delicacy on their daily lives and holiday tables.
From the Kazakh people to the Kazakh country, the cultural distance between them is only five fingers, and these "five fingers" refer to its national dish "Beshbarmak".
After stewing for an hour and a half, the horse meat becomes fragrant. Take out the horse meat and horse intestines and set them aside.
Skim half of the fat in the large pot and add rough hand-torn dough pieces - there is no definition of shape or thickness, just pull them in with your hands.
There's no need to go into too much detail, since Lin Chou is the only one eating this dish anyway. Add an egg to the remaining dough and mix it a few times. Then spread out a pancake from the hot pan and put it on the plate.
There was a lot of horse meat, and Lin Chou would definitely not be able to finish it. He left some for later use, and brushed the remaining surface with clear oil. Take a smoker, put cypress branches and a little sugar on the bottom of the pot, put the horse meat into the pot and smoke it over low heat. Can.
Cut the reserved horse meat into thin to transparent slices, cut the horse intestine into rings, put it in the soup pot together with the red onion rings and chopped green peppers, toss it several times, and when the noodles are cooked, put them into a bowl with a pancake base. .
Sikong covered his nose,
"What the hell is this?"
"You won't understand even if I tell you. This is Kazakhstan's national dish before the catastrophe. Its scientific name is Beshbarmak. Let me tell you, there is an ancient legend about Beshbarmak. It is said that a long, long time ago... ....”
Sikong looked puzzled, "This noodle soup doesn't even have salt. Can it be eaten??"
Lin Chou emphasized, "Beshbarmak!"
"Okay, okay, I understand," Sikong looked impatient, "So, how should you eat this noodle soup?"
"Nothing..."
"Oh why are you so sexy?"
Damn it, sir, who is this bastard?
He put down the soup bowl angrily and said, "Just eat it like this."
After the purification of the noodles, the horse bone soup becomes clearer and has an egg white-like texture. The rich aroma of horse meat is accompanied by the smell of red onions.
There is no seasoning, no superfluous burdens, just the most direct collision between the ingredients.
This taste stirs the heartstrings more than any seasoning, and it is also the feeling Lin Chou loves - the pure original taste.
Beshbarmak means five fingers, and as the name suggests, it is a delicacy that can be enjoyed directly with your hands.
Of course, Lin Chou will not do this. We have chopsticks and spoons.
The most outstanding thing about the dead noodles is the word "strong". Many people are not used to this hardness and texture, but in fact, the unfermented dead noodles can make people feel the aroma of wheat from the bottom up. The lusciousness of carbohydrates hydrolyzed in the mouth.
Eat big bites of noodles, small bites of meat, and finally a mouthful of sweet clear soup. That feeling is simply the ultimate perfection that can only be found at the end of the world.
There is a sweet fragrance on the lips and teeth, and even the breath is afraid that the taste in the mouth will be lost. This is how Lin Chou feels now.
Sikong swallowed his saliva,
"Is it really that delicious?"
Lin Chou's expression was the most qualified to sneer, "Nonsense!"
Sikong made up his mind - perhaps tasting the simplified version of Buryat steamed buns gave him some confidence.
He said firmly,
"Give me a bowl!"
Lin Chou glanced at him up and down.
"Let's get to the second level first before talking about anything else!"
"Crack!"
Sikong left in despair.
Damn, I just spent 10 million to buy you a slim chance of upgrading and curing a disease. You just caught me off guard like this?
