Everyone stared intently at the finger and the palm with the missing finger placed side by side in front of Lin Chou's dining table. Even some people were hunters accustomed to fighting in the wilderness, and they kept rubbing their teeth.
This is much more impactful than winning and stacking millions of chips on the table.
Both of them are cruel people. One had his hands chopped off and the other was chopped off, but they still kept their expressions and talked and laughed.
Lin Chou smiled and helped Lao Xue bandage his broken wrist. Lao Xue raised his arm and looked at it.
"Okay, don't delay your work."
"The next dish, little friend Lin, be careful."
Lin Chou nodded,
"I've always been very careful. By the way, Lao Xue, can you lend me something?"
Ten thousand alpacas, carrying a big flag, jumping, running and roaring with their eyes closed, jumped out in everyone's hearts. You still have the nerve to borrow something!
Lao Xue is not ambiguous at all.
"Whatever you want, take it."
"Come on, I'll take you a tan sheep and keep accounts."
Xue Zhen laughed loudly,
"Little friend Lin, it's just a sheep. Besides, there's no accounting during the competition. Are you looking down on me, Old Xue?"
Even people who don't know Xue Zhen well can't help but be impressed by his magnanimity at this moment.
As for the man surnamed Lin, everyone had only one thought in their minds. If being shameless could be considered a kind of temperament, this guy would exude the air of a shameless hero all the time, reaching the pinnacle.
Xue Zhen was going to make beef for the third dish. While handling the beef, he asked Lin Chou who was behind the dining table who was tinkering with something.
"Little friend Lin, the 'hanging duck' you made just now is extremely rich and mellow. I wonder if little friend Lin also knows the secret of the equally famous 'fried chicken'? Can you tell me about it?"
Just a crisp click was heard from the other end, and the bleating sheep suddenly stopped making any sound.
"You should use oil chicken to make fried chicken. Brown chicken does not lose the flavor of chicken fir."
"If you have a chance, Lao Xue, come to my shop and have a taste?"
"Great goodness! That's it."
Xue Zhen laughed and mocked himself,
"Of course, the premise is that Lao Xue and I can survive the fourth round of competition."
Xue Zhen held the long fish-mouthed kitchen knife with one hand, and with a single stroke, the whole piece of beef brisket fell off diagonally and a small piece of meat fell off.
Generally speaking, people are accustomed to calling the wide strip of meat on the abdomen at the front elbow as soft pork belly, also called preserved milk. The meat in this part is the most tender, smooth and delicious.
Although beef is not called "five-flowered", it is inseparable from this truth.
The difference is that the beef Xue Zhen chose is blanched beef.
As the name suggests, scalding is to scald the beef without removing the skin and only use hot water or a red-hot iron rod to remove all the hair.
The texture of cowhide is tough and difficult to chew. If it is not handled properly, the taste will be lost, not to mention that Xue Zhen wants to cook it with the skin and meat.
Lin Chou raised his head,
"With skin? It's very troublesome."
Xue Zhen said,
"It's okay. It tastes better when eaten with the skin on."
Lin Chou said,
"Old Xue, your mandarin fish is pretty good. How long have you been hungry?"
"It's almost 100 days. I only feed him wine, sugar and some secret ingredients. There is nothing in his stomach."
The two people's style suddenly changed, and they just chatted back and forth.
If it weren't for the bloody palms and fingers still waving there, people would have thought that these two people had become close friends in the past years.
After two large pieces of beef tenderloin were prepared, Xue Zhen opened the blowtorch and grilled the beef heavily until the skin tightened and the edges were slightly raised.
After trimming the meat neatly with a fish-mouth knife, use a two-millimeter nail board to puncture the cowhide carefully without damaging the meat.
Then a layer of thyme and alfalfa is attached to the leather surface, and the airbrush is ignited to continue roasting.
The sun-dried thyme and alfalfa burned gently, and wisps of green smoke separated from the flames. Even with a fan, the entire lobby could smell the fragrance.
After the thyme and alfalfa on top burned out, Xue Zhen put the beef into ice water and rinsed it.
Put the washed beef skin down directly into a pan covered with butter cubes and water. Fry the skin over low heat for an hour, then fold it into a large pot of cold water with green onions and ginger.
"Bah!"
The heated and browned cowhide splashed out a lot of bubbles like water. Xue Zhen turned the pot to low heat and slowly simmered it. He slowly beat the foam on the water with one hand, not pretending to be anything else, as if he was cooking. The old monk burning incense has a face as calm as water, with a kind of indifference and detachment.
On the other side, Shen Daru whispered,
"No matter what, Xue Zhen has the style of a famous official. The artistic conception of cooking is really amazing."
Qin Wuyong grinned, not knowing what to say.
When the foam stopped coming out, Xue Zhen took out the beef, returned it to the boiling oil pan and fried it for a while. He only added a piece of old cinnamon bark, peppercorns and star anise, and nothing else.
Qin Wuyong couldn't bear it anymore. Regardless of other people's opinions, he walked forward with the machine.
"Master Xue, may I ask what kind of dish you are going to make?"
Xue Zhen said,
"This dish is a combination of canned meat from Russia before the cataclysm and jar meat, a famous Chinese dish. It can be considered an innovative dish of mine."
Xue Zhen cut the beef into square pieces almost the size of a palm, and placed the horizontal knife against the bottom of the beef.
"Well, can you help me roll the beef?"
"How to get out?"
Xue Zhen said,
"Press the top of the beef and flip it in the other direction along the chopping board. My hands are really not very useful right now."
"Okay, what about the intensity?"
"Just push it, don't worry about me."
Qin Wuyong followed the instructions and rolled the beef.
However, Xue Zhen's knife was not separated from the meat, and he pushed 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 shocked and looked at his hand in disbelief.
"Can you also cut a pattern knife like this?"
Xue Zhen smiled and said,
"Practice makes perfect."
With that said, he gently pushed the meat piece back, and the piece of meat rolled back and became a square shape again.
Stand the meat piece up with the cowhide facing up. After frying and boiling, the beautiful and deep-colored pine bark-like cowhide also has square zigzag patterns, which are continuous from the inside to the outside.
After cutting all the beef, Xue Zhen took out a black earthen pot nearly half a meter high from under the dining table.
"This is black pottery. I asked the pottery kiln to make specially thickened black pottery and use iron powder. The wall of the pot is two fingers thick, and the color is what it is now. It is a bit rusty red and black, which is not good-looking, but But it is an indispensable and necessary vessel for potting meat.”
Qin Wuyong nodded in understanding.
Xue Zhen put several onions and tomatoes cut in half into the bottom of the jar, followed by a layer of beef, then added ham cubes, winter bamboo shoots, fried chicken legs, squid and scallops, chopped old ginger and scallions in gauze bags. , garlic, and then beef, layer by layer until the jar is full.
Finally, sprinkle salt along the mouth of the jar, pour in mash juice and soy sauce, and seal with moist thick paper.
The chaff is burned in the oven and the jar is half buried.
Xue Zhen fiddled with the chaff,
"Little friend Lin, this dish of mine takes a long time."
Lin Chou's drunken giggles came from over there,
"Ha, mine will last longer."
//
It takes a genius to remember the address of this website in one second:. Mobile version reading URL:
