Chapter 412： Vote me papaya (2/2)

A group of people looked at me and I looked at you, almost laughing,

”Then you are talking about, what evidence?”

”Stupid!” Shan Ye snorted coldly, ”Listen!”

”Ancient poem says:

Vote me to papaya, and repay it to Qiongju.

Vote me to the wooden peach, and repay it to Qiongyao.

Vote for me as Mu Li, and repay him as Qiongjiu. ”

Bai Qiong blinked,

”This poem sounds like that, but...what do you mean specifically?”

The potted plant shivered, whispering to himself,

”This, this is unscientific... there are still people...”

Huang Dashan stroked his unshaven chin twice, stretched out a little finger, and gestured for the tiny bit of a big one. He shook his head very solemnly.

”The meaning of this ancient great sage poem is that no matter if you give me the peaches and plums, or give it back to you, it's just a big piece of broken jade. Well, it's a big piece of jade.”

”...”

Well, I hope this ancient great sage will not jump out of the coffin board and break your molars.

Drinking a bottle of cold beer, refreshed.

Everyone was full of enthusiasm, and Lin Chou smiled even more with more and more wine jars emptied.

However, he still withdrew from the wine bureau, because the yak in the underground cold storage still needs him to deal with it, so there is no delay.

The meat quality of the yak is different from that of ordinary beef. It has a heavier ”cow” taste, that is, more fishy, ​​and it tastes tougher.

Although the yak will not be bloodletted, it will make the beef tender, but in the same way, the blood will also make the meat a little bit heavier.

After a few hours of freezing and hanging, the blood in the beef has lost a few points, but it still looks thick in color, almost blue-purple.

For a cook who pursues color and fragrance, this is not the color effect Lin Chou wants.

But it is perfect for a unique way of eating yak.

The air-dried yak meat is air-dried whole piece with bone and skin, no bloodletting or any treatment is required. The mature beef meat is bright red, and the roughness and boldness are undoubtedly full.

The history of the Han people's consumption of raw beef can be traced back to 3,500 years ago. With the productivity at that time, eating beef was undoubtedly an extremely extravagant behavior, and it was often accompanied by harsh laws.

But even earlier than that, the meat products in Tibetan areas are mainly yak meat.

The yak grows in high-altitude areas, the living conditions are bitter and cold, and the food is not abundant.

It is because the yak meat has less fat and higher protein content, and its nutrients are hidden in the cells at a deeper level, which can be converted into heat at any time to maintain survival.

Similarly, cold areas mean fewer parasites, bacteria, etc. Therefore, raw yak meat is relatively safer.

There are many ways to eat raw yak meat in Tibetan areas, but air-dried yak is undoubtedly the most widely accepted.

Take the slaughtered yak, break it into two pieces from the spine, roast it to remove the hair and shave off the black ash, and evenly apply the rose salt also produced in the world's highest peak Temurraya on its surface.

Rose salt has a lower salinity and a fragrant taste, and the mineral aroma is very strong.

And the same root is the same, it can collide with wonderful sparks.

Lin Chou needs to simulate the freezing weather and biting cold wind on the plateau in the underground cold storage. Only the air-dried yak made in such a temperature and environment can truly restore its most original taste.

Fortunately, the temperature of the cold storage can be controlled, so Lin Chou found a high-powered hair dryer for the yak system and started blowing it at the yak.

The yak meat still needs proper lighting, so Lin Chou bought a simulated fluorescent lamp and set it to light for 16 hours a day.

After doing all this, Lin Chou clapped his hands... and scratched his head...

”That's not right, what I have done recently doesn't seem to be a task at hand.”

Indeed, the things that Lin Chou has recently made, including bacon and bacon and bear paws to this air-dried yak beef, can be as short as a few months and as long as several years, and there is really no one to enjoy right away.

”That's not good.”

Lin Chou said so, but he happily left the underground cold storage, feeling very happy.