This kind of sets the tone for the purpose of the whale's tail.
In addition to the white meat and skin fat of the tail, the huge whale tail also produces a large amount of strong red meat.
The texture of its meat is not much worse than that of beef. It is very tough and can be sashimied or grilled and fried like steak.
However, the disadvantage is that the fishy smell is very strong. Even if this is an old whale that has lived for decades, it cannot avoid the embarrassment caused by the quality of its meat.
After tasting the whale meat, Lin Chou returned to the kitchen.
Master Shan shouted,
"Hey, wait a minute, Lin Zi, why are you taking that thing out again?"
Several cow hooves were thrown on the kitchen chopping board, and a huge cow head was placed on the floor.
"You mean this?"
"Yes, let's just talk about it. If it's not good beef, you won't let us eat it. Why are you always wondering what those little corners mean?"
Lin Chou smiled and said,
"You never tire of careful food and fine food. The more eccentric places are, the more unexpectedly delicious they are. Besides, this is not something you can eat right now. I am going to make a cold dish and eat it as you go, so as not to have trouble when you get there. "
The cow hooves served last time actually gave Mr. Shan a very good impression, and the taste was quite satisfying.
But he felt a little uncomfortable thinking about having trouble with the cow's hooves if he didn't eat meat.
I always felt that Lin Chou hid the good things, but these rags were really neat.
Lin Chou smiled and said nothing.
Raise the charcoal fire to grill the cow's feet and cow's head until their surface is slightly burnt and the hair becomes curly. Then use a knife to gently scrape off the black ash.
The leather of yak is inherently tough, and the shrinkage after being roasted by fire is not severe, but it is difficult to remove the hair stubble in the pores.
Lin Chou was not in a hurry. There were no customers today anyway, so it was a nice thing to do what he wanted to do around a charcoal fire.
If it were those processors or less particular stores in the base city, they would definitely use the method of boiling water and boiling asphalt to deal with these troublesome things.
After the asphalt solidifies, it will form a tough soft shell on the surface of the cortex. If you tear it hard, you can pull out the stubble. This method is suitable for pig's trotters, cow's trotters, pig's face, cow's face, etc., but it will inevitably leave hot residue in the meat. The smell of asphalt seeping into it is also quite detrimental to the health of ordinary people.
Bake and shave over and over again. Before baking for the last time, soak in ice water for a while and then bake and shave again.
After thoroughly washing and peeling the cow's hooves and face, put them into a large pot and stew them. Seal the star anise, cinnamon, bay leaf, thyme, grass fruit and tangerine peel with a gauze bag and put them into the pot together. Cook for an hour and a half and then remove them. Remove the cow head and continue to simmer the cow hooves over low heat.
The huge cow head was boiled until the skin and flesh shrank and the bones leaked, making it look a bit ferocious.
This does not affect the invasion of the aroma of beef. Since ancient times, Chinese people have regarded the head meat as a good dish to go with wine, which is not unreasonable.
The cold iron fish-mouth knife is used to cut off the beef head meat, eyes and tongue, and finally the skull is opened to take out the brain.
After finishing, the bones of the cow head are still intact, and the big horns are dark and majestic. After being washed and dried, they can be used as handicraft ornaments.
Well, at least from Lin Chou's aesthetic point of view, there is absolutely no sense of disobedience in hanging this thing on the wall.
Put the removed beef head meat and beef tongue into a casserole, mix one pound of rice wine, half a pound of Qingquanshan, and five pounds of soy sauce evenly into the pot, add water to submerge the beef head meat, put a few green onions on top and simmer.
Take it out after twenty-five minutes, cut all the meat into two-finger-wide strips, drain the juice and let cool.
After another hour, use a peeled cypress stick to stick into the pot where the beef hooves are cooked and stir repeatedly until the bones and flesh of the beef hooves are separated, and remove all the bones.
Take a square pot with a deep bottom, cut the onion into strips, mince the red onion and devil's pepper and lay them on the bottom. Sprinkle in the crushed pepper and put the meat and soup in the pot into it. Stir evenly and let it cool naturally.
When the temperature of the soup in the square basin drops to about 30 degrees, add beef head meat, devil's pepper inches and chopped green onions, and put it in a thermostat to be refrigerated. After it is completely cooled, it will turn into aspic.
Master Shan stared at it for a long time, and finally saw Lin Chou putting away the two pots of food and said angrily,
"You won't let us eat?"
Lin Chou shrugged.
"You can eat it after it cools down."
"..."
Lin Chou rummaged in the cabinet for a while and pulled out a bag of barley flour.
"Fortunately, I was prepared at the time."
Barley flour has a rough texture and low gluten content, making it unsuitable for making porous and fluffy bread, so it is not very popular in the base city.
But what Lin Chou wanted to make was barley bread, or fermented toasted bread.
Mix barley flour with water, oil and a small amount of butter, add raw duck egg yolk and half a cup of beer and knead it into a soft dough, cover it with a damp cloth and place it in a basin to ferment for three hours.
The fermented barley dough has a slightly sour taste mixed with beer, and has expanded by one-third of its size.
Cut into palm-sized flat balls, grease the baking sheet with oil and place the dough, then brush the surface of the dough with a layer of butter and bake in the oven.
The surface of the baked bread is gray-brown, and it looks quite average. It is not soft and puffy like other breads, but has a dense feeling like sesame seeds.
This kind of barley bread can be kept in a dry cabinet for a long time without deterioration after being patted with fried flour. It was very common in Mongolia before the cataclysm. It was cut into thick slices and used with cow's foot jelly. The most appropriate.
Take out the square basin from the thermostatic cabinet. The meat and soup in it have completely solidified together. Cut out a strip and place it on the chopping board.
The texture of beef foot jelly is completely different from the common aspic skin jelly. The abundant collagen and various proteins in beef tendon and cowhide give it a tough texture. When you cut it with a knife, it will make a slight creaking and cracking sound, and it is mixed with The beef and beef tongue are even more elastic.
A large piece of barley bread and a piece of cow's foot jelly were laid out. Lin Chou also wanted to mix a very special seasoning for this thing, which sounded like the beef brain sauce from dark cuisine.
Crush the cooked beef brain into puree and put it in a bowl. Add minced garlic and lemon leaves, squeeze in the juice of half a lemon, split the beef bone you just picked out, scrape out the marrow and pour it into the bowl. medium, stir well.
"It's done."
"What the hell is this?"
Lin Chou said,
"Have you never seen it before? This is barley bread, this is cow's foot jelly, and this is cow brain paste... you spread it on the bread when you eat it."
Mr. Shan’s eyes widened.
"How did you grow your brain, and what kind of food is this?"
Lin Chou picked up a piece of bread, spread beef brain sauce on the inside of the bread with a spoon, and then covered it with jelly slices of beef feet.
"In the Cataclysm, there was a country called Mongolia. This was a very famous way of eating there... Well, it was also a very luxurious way of eating."
Zheng Huai swallowed his saliva,
"Are you sure it's luxury and not some other adjective?"
!!:!!
