Chapter 295： You will never know what a cook loves to eat (1/2)

The fragile Lin Si relationship that was just established based on the circulation point instantly became fragmented and incomplete.

Seeing Lin Chou's expression of eagerness, Sikong couldn't help taking a step back.

”What's up, what's up, why are you looking at me like that?”

Lin Chou didn't bother to care about him, and didn't have any common language with this kind of poor man who only had money.

Blue-striped wildebeests are quite rare. Except for the few that Shan Ye they bought, there is basically no stock. The supply of Buryat steamed buns must first be guaranteed before there are other options.

Now that someone is dozing off to give pillows, Lin Chou is ready to reward himself with something palatable.

Generally speaking, as a cook, the taste is always different from normal people.

For example, Lin Chou, although he likes to cook, has already made many kinds of dishes recognized by the system.

But he still only loves the original taste of the ingredients, especially for meat.

The blue-striped wildebeest, even if Lin Chou bought it directly from hunters, he would have to pay a high price of 200,000 yuan each, and it was mainly used as the raw material for Buryat steamed buns.

The blue-striped wildebeest is naturally good at running long distances, and is named after its blue-striped head with a half-foot-long short horn.

Its flesh is darker than ordinary wild horse meat, and it is a perfect, ripe cherry dark red.

Before the cataclysm, some places liked to call horse meat sakura meat because of this.

Because horse meat is dry, in popular terms, it is easy to get angry after eating too much. This is also reflected in the mutated blue-stripe wildebeest, so Lin Chou chose to use ice cubes to pull out the blood in the horse meat. Calm its anger.

After the **** water remaining in the horse meat is pulled out, the unusually strong blood smell is enough to make any first-order evolutionary feel irritable.

Sikong was no exception. His weak body was too close. When he was hit by the smell of blood, he staggered, and there were bloodshots from his nose.

”Curiosity killed the cat, you know?”

Sikong was angry and stopped talking.

Lin Chou smiled and fished out the horse meat.

The fibrous feel of horse meat is very full, which means it is very tough.

When boiled horsemeat, you must put horse-pan intestines. This is the advice of professionals.

The fat content in horse meat is not much, and it needs horse board sausage to neutralize its ”hard wood” and play a natural role in enhancing aroma and tenderizing meat.

Simmer horse bones and potatoes for a few hours to make a good pot of clear soup.

Then boil the carefully massaged horsemeat with cold water, put it in a soup pot, add slab sausage, crushed **** and cinnamon and fragrant leaves in a lid, boil it over high heat, and simmer it over low heat.

Simple methods and the best ingredients can collide with delicious sparks. Although this method of processing and preparing horse meat is minimal, it has a lot of origins.

The Kazakh people before the cataclysm divided horses into three types: horse racing, work horses and meat horses.

Horse racing is admired and worshipped, and slaughter is forbidden. Generally, if Kazakhs want to eat a good meal of horse meat, there is not much room for choice, only meat horses.

The Kazakh people have a special liking for horses. They call themselves ”a nation on horseback”, ”the most people on horseback in the world”, and they regard horses as ”the most loyal friend”.

Kazakh people who love horses like their lives do not shy away from eating horse meat. There is a very humorous saying in the local area that wolves are the most favorite horse meat in the world, followed by Kazakhs.

As the earliest horse trainer in the world, horse meat is also an indispensable delicacy on their daily life and holiday tables.

From the Kazakh nationality to the Kazakh country, the cultural distance between them is no more than five fingers, and this ”five fingers” refers to the national dish ”Beshbarmak”.

After the horse meat is stewed for an hour and a half, the fragrant fragrance is overflowing. Take out the horse meat and the horse-pan intestines and put them aside.

Skim off half of the fat in the cauldron, and add rough torn dough pieces in it-there is no definition of shape or thickness, just pull it in at your fingertips.