Chapter 458： Lin Shous Dark Cooking Spirit (Part 1) (1/2)

One 　 　 This can be regarded as setting the tone for the purpose of the whale tail.

In addition to the white meat and fish skin fat on the tail, the huge whale tail also produces a large amount of firm red meat.

Its meat quality is not much worse than that of beef. It is very tough and can be sashimi or grilled and fried like a steak.

But the disadvantage is that the fishy smell is very strong, even if this is an old whale that has survived for decades, it can't avoid the embarrassment caused by its meat itself.

After tasting the whale meat, Lin Chou went back to the kitchen.

Shan Ye shouted,

”Hey, wait a minute, Linzi, why did you turn that thing out again?”

Several cow hooves were thrown on the kitchen chopping board, and a huge cow head was placed on the ground.

”You said this?”

”Yes, just say it. It's not good beef. You don't want to eat it. What do you mean by thinking about the corners?”

Lin Chou smiled,

”You are not tired of eating and eating, and the more weird the place, the more delicious it is unexpectedly. Besides, this is not something you can eat now. I am going to make a cold dish and eat as you go, so as to avoid the trouble of time. ”

The last time the cow hoofs actually gave Shan Ye a very good impression, and the taste was quite full.

It's just that he thinks that if he doesn't eat meat, he will have trouble with the hooves, and he feels a little uncomfortable.

I always felt that Lin Chou hid the good things and tucked them away, but these rags were awkward and joyous.

Lin Chou smiled and said nothing.

Raise the charcoal fire to roast the beef feet and heads, roast them on the surface until the hair is slightly charred, and then use a knife to gently scrape off the black and gray.

The yak's leather is inherently tough, and it does not shrink much after being grilled. On the contrary, it is not easy to remove the stubble from its pores.

Lin Chou is not in a hurry either, anyway, there are no customers today, and it is a good thing to do what he wants to do around a charcoal fire.

If it is a processor or a less particular store in the base city, they will definitely use the method of blanching the water and splashing the asphalt to deal with these troublesome things.

After the asphalt solidifies, it will form a tough soft shell on the surface of the cortex. With a strong tear, the stubble can be uprooted. This method is suitable for pig's trotter, hooves, pig face, cow face, etc., but the meat will inevitably be hot. The smell of the bitumen that penetrates into it is also quite detrimental to the health of ordinary people.

Shave and shave over and over again, soak it in ice water for a while and then shave it again before the last time.

Thoroughly wash and peel off the hooves and faces, then put them in a large pot and simmer. The star anise, cinnamon, bay leaves, thyme, grass fruit, and tangerine peel are sealed in a gauze bag and put into the pot. Cook for one and a half hours and then fish After the bull's head is out, continue to simmer the bull's hooves with a slight fire.

The huge cow head was boiled so that the skin and flesh were crunched and the bones leaked out, making it look a bit hideous.

This does not affect the invasion of beef aroma. Since ancient times, Chinese people have regarded head meat as a good dish for wine. It is not unreasonable.

A cold iron fish-mouth knife was used to remove the beef head and the bull's eye and tongue. Finally, the skull was opened and the brain was taken out.

After finishing, the bones of the bull's head are still intact, and the big horns are dark and majestic. After being washed and dried, it can be used as a handicraft ornament.

Well, at least from the perspective of Lin Chou's aesthetics, there is no sense of disobedience when this thing is hung on the wall.

Tick ​​off the beef head and tongue into a casserole, mix one catty of rice wine, half a catty of Qingquan mountain, and five catties of soy sauce into the pot, add water to submerge the beef head, put a few green onions and simmer.

Take out 25 minutes later, cut all the meat into two-finger-wide strips and let cool.

After another hour, use a peeled cypress stick into the pot where the hooves are cooked and beat repeatedly until the bones of the hooves separate and remove all the bones.