Chapter 339： The wind is blowing, the clouds are flying (Part 1) (2/2)

Everyone admired the way Mr. Lin slaughtered a few large turtles, but they didn't believe in the taste of turtles.

One person swears,

”I've eaten this stuff. The soup made from soft-shelled turtle that I bought from Lao Tzu's seven or eight hundred circulation points is fishy, ​​messy and muddy, and it tastes like silt in a pond.”

The other sneered,

”Did you throw the soft-shelled turtle and stew the urine bubble? It's what I didn't know when I was in the best restaurant in the base city. If you want to drink a king batang, you have to book one month in advance. It is delicious, I know. Do not?”

Ma Chaoqun seemed to think of some painful experience and swallowed saliva.

”I just have some boiled potatoes, I'm not picky eaters.”

Lord Shan believed in Lin Chou so much, he asked,

”Brother Lin, you squeezed that thing just now, were you gutless?”

Lin Chou nodded,

”The bile of a turtle does not make its meat bitter, but has a miraculous effect on removing fishy.”

Shan Ye uttered, and nodded seemingly.

bile? Is that stuff really reliable?

Cut off the tip of the toe, remove the tail sheath, tear off the black skin on and around the shell, and finally rinse with water and dry it. The turtle is considered to be processed.

He brought back a total of six turtles and killed two. The four survivors were thrown directly into the fence in the back mountain to accompany a group of guinea fowls.

Take out a huge casserole from the cupboard, boil a pot of boiling water, first blanch the two turtles for three minutes, remove the blood foam, and then remove them. The pot is filled with water and simmered.

Take out two standing hens from the constant temperature cabinet, and throw one into the casserole with enough water to stew the soup.

The other one needs to use a more complicated processing method to remove the bones of the whole chicken.

If you talk about knife skills, perhaps no food culture can be compared with our simple big kitchen knife. The ultimate knife skills such as whole chicken deboning, whole duck deboning, whole fish deboning, or all kinds of carvings. .

Lin Chou used the traditional method, starting from the neck of the chicken to open the mouth. The knife first broke the two ribs at the root of the chicken wing, bent, folded and pulled, and the two wing bones were already in hand.

After that, the knife is taken from the back of the skin, the knife is to the chicken breast, the hamstring is broken at the joint between the leg bone and the hip bone, the back and sternum are removed, and the leg bone is finally twisted out and thrown aside.

”Fuck you!”

Rao is a group of hunters who dance with swords and guns all year round, and can't help but exclaim.

Lin Chou's technique was too simple and neat. Before everyone could understand it, the six bones had already appeared on the chopping board in full and lined up.

Lin Chou washed the boneless whole chicken, stuffed the belly of the chicken with shallot knots, **** slices, cinnamon and bay leaves, plus a little pepper, and then tied the neck tightly and placed it in a casserole.

After the other stewed chicken is cooked, it is discarded, and the soup is transferred to a casserole of boneless whole chicken, heated and simmered.

Uncle Huang blinked, ”Brother Lin, don't you want that chicken?”

”Yep.”

Uncle Huang said righteously,

”Waste, you know it's a crime, don't you know, bring it, give it to me, I will be a good person!”

Everyone despised it. The chicken had been simmered for less than two hours, but the smell of the meat was still there, just on the tip of your eyes.