(About the first two chapters: As I write, I suddenly realize that it’s Valentine’s Day. It’s really shocking!)
Lin Chou frowned and thought,
"I remember there were a few mutated sika deer legs left in the cold storage. The level was too low. During the beast wave, they were crushed before they could reach the bright light. I threw them in some corner. Let me think about it... "
Shan Ye, who had a good grasp of Lin Chou's cold storage and even paid better off than Lin himself, took the opportunity to show off and gain the power to eat.
"In the 13th box of door A2 in the northwest corner, I put the pile of various legs and other messes with my own hands."
Lin Chou's eyes were dark.
Shan Ye said extremely calmly,
"What are you looking at? I didn't eat it secretly. I'm telling you, your master is not that kind of person!"
I believe you are the only one who is called a ghost. You forgot that you secretly roasted my handsome bird...
Uh...it's a raised bird...
Lin Chou waved his hand,
"Most of the exotic beasts in the underground cold storage are of little value. They are feed for Nepenthes Xiaoqing and Sigouzi. If you like them, feel free to do so. No need to be too polite."
Master Shan choked suddenly.
"What the hell..."
Would normal people's food be given the insulting name of feed - except for dog food!
Lin Zi, you are really going too far.
"I'm going to break off our relationship with you until we eat meat!"
After saying this, Mr. Shan went to the cold storage to move the deer legs like a rampant crab.
Wu Ke was simply stunned.
"Isn't he just so proud of himself? Is this what he is doing?"
Sikong said solemnly,
"Perhaps it's because I feel that it's a very difficult decision to break off the relationship until the meal starts. After all, the aroma of Linzi's cooking sometimes can't stop even these fragrant red beans..."
Huang Dashan brought back many deer legs with his hands on his shoulders, almost covering his whole body, "Come on, come on, give in, give in!"
Lin Chou called him,
"Go ahead, there's Kingquan Hotpot, and a few charcoal stoves for those who love to cook and those who love to grill. The game must be eaten in this way to make it delicious."
Huang Dashan muttered: "Actually, you are just too lazy to move, so you found this reason..."
Sikong's eyes lit up, and this little God of Wealth, who had dreamed of being a swordsman for many years and had never vindicated his grievances, said in a loud voice,
"Yes, yes, yes, I have seen it written like this in many martial arts novels. What is roasted chicken, roasted wild goose, hand-braised lamb face, and roasted deer leg? Oh, by the way, leave a whole deer leg for me! I will roast it myself. !”
Look, with that face, you just said that you don’t dare to eat if you don’t feel refreshed...
The atmosphere was instantly heated up,
"Hey, that's right. When I was a child, I would watch those old movies in the alley. I never get tired of watching them over and over again. I just thought that I could eat the roast chicken, beggar's chicken, and big elbows there. I feel like if someone just grilled it like that, it would be so delicious!"
"It's okay. I stayed in the wilderness for several days. I simmered and stewed barbecue every day. It smells good. It smells so good. I feel like vomiting after eating it!"
"Hey, don't tell me. The greedy boy drooled a few kilograms. Only when he grew up did he realize that there is something called acting. Niang Xipi is a liar, and the chicken is all rotten!"
Although these guys may sound mean, everyone's eyes are full of aftertaste and greed, and they wish they could go back to the old movies and snatch up all those roast chickens and elbows to eat them.
After a lot of trouble, everyone moved several red charcoal stoves to the large and small springs.
Beer with ice slag and Fat House Happy Water were already available, and several deer legs had already piled up in a mountain beside Lin Chou.
Lin Chou smiled bitterly,
"I still haven't escaped after all..."
Leng Han gave Lin Chou a gentle push.
"Cut it!"
Yes, the cold tyrannosaurus calls me to cut, and I have to cut, otherwise I might be the one who gets cut.
When the venison was stored in the underground cold storage, it was stored in a meat storage environment of about minus one degree. It was not completely frozen and solid. The deer skin was dry and slightly covered with ice residue, making it look like a well-preserved ham.
Lin Chou used a knife to make a cross on the back of the deer's leg, then pulled it upwards and tore it apart.
"呲~"
The slightly yellowish fat is falling off and lingering with the deerskin.
"Ouch!" Huang Dashan said, "The color and texture are similar to the mature beef Lin Chou makes."
The boiling Jingquan under your feet is slowly blooming with bubbles, and above the Qingquan is a red charcoal stove.
The meat slices Lin Chou cut from the deer leg were thin and large. The bright red meat slices had almost no fat, and only a little jade color turned into soft lines like cloisonné with Lin Chou's knife skills among the delicate meat.
Huang Dashan clumsily made an oversized square plate and placed it on the bottom. The spindle-shaped venison was placed neatly on the plate one by one, like stacked pancakes.
Lin Chou said,
"These were all picked up after the beast tide. Most of the mutated sika deer were no more than the second level. They were trampled to death and crushed countless times. It was almost impossible to find a relatively intact one. I thought it was a pity to collect these deer legs. , I didn’t even think at the time that there were people who really liked eating this food, so I had already forgotten about it.”
Halfway through the cut, the meat of the deer leg began to become extremely moist, as if bright red blood could ooze out at any time.
"Oh, it's still bleeding!"
Lin Chou shook his head and explained,
"Although it hasn't been hung up, the blood in the veins has already flowed out. In fact, this can barely be regarded as 'gravy'. Oh yes, there may be some emulsified fat."
Sikong said,
"This is the first time I've heard of the term gravy from raw meat - why are you looking at it? Grill it yourself, wait for the forest to feed it to your mouths one by one, or what?"
Lin Chou pointed at the plate he brought over.
"There are barbecue ingredients in there, which are prepared by grinding perilla, cumin, chili, tangerine peel, sesame, pepper, Sichuan peppercorns, bay leaves, papaya seeds and the like into powder. Use a brush dipped in oil and apply a little bit on it to bake. It’s ready to eat.”
Everyone grinned,
"You're still thoughtful."
"This is what's left over from the last barbecue. I'm too lazy to grind it freshly. Just weighing it takes a long time." Lin Chou suddenly pointed at someone and said sternly, "Who is that? Hurry up and get that piece of meat." Didn’t you see that it’s all burnt when it comes down? The venison itself is very tender and will age more easily. Cutting it so thin means it’s ‘cut at the touch of a finger’ and you can’t stop for too long. Don’t you want to light up my oven or something?”
(This section only talks about taste and texture. Please refer to the physical constitution in the article. Please consider the reality yourself. Even Wu Qiong’s venison does not support this way of eating!)
Men Kuang awkwardly took the venison off the grill, rolled it into a ball, dipped it in some soy sauce and stuffed it into his mouth.
"Um?"
etc...
Why is this stuff different from the venison I have eaten? ?
The slightly burnt oil residue on the edge gave off a crispy texture, and it was taken out in time. There was no bitterness from the burn, but it was full of fat aroma.
The fat accumulates inside the balled venison slices when chewed, creating a magical sweetness intertwined with the little bit of gravy left in the fruit.
"How could...how could it feel so sweet..."
