George's craftsmanship was still very good, and after a while, the whole sheep was skinned and the entrails were set aside.

Jane walked over with a small bowl, and it was Xiao Peng's fish scale jelly: "Xiao, I must learn your cooking skills, your pudding is so good." There is no fishy smell at all, and it tastes really good. ”

Xiao Peng smiled and said, "Do you like to eat? That's great, I'm afraid it's not suitable for your taste." ”

"How can anyone not like such a delicious taste?" replied Jane with a smile, "It's the first time I've tasted such a good pudding." ”

In fact, when we talk about jelly and pudding, we refer to the same thing, pudding is the transliteration of English jelly, but although the name is the same, the two are different, especially in Western food.

The most fundamental difference between the two is the raw material, jelly is made of edible gelatin with water, sugar, and fruit juice, while the jelly raw material of pudding is corn starch or tapioca starch, and the two can also be used together. And Jane called this fish scale jelly pudding, which is not wrong at all, because the most primitive pudding is made of fish glue to make it solid.

Jane asked, "Is there anything I can do to help?" It was only today that I realized that Chinese food is so delicious. I want to learn how you Chinese people cook mutton. We are close to the Aboriginal reservation here, and it is still very convenient to eat mutton. ”

Xiao Peng smiled: "Since you help, it's great." After speaking, Xiao Peng directly cut a slice of the lamb tenderloin and handed it to Jane: "Jane, can you help me chop them into minced meat?" George, you can help me put the sheep's head in the water and soak it. ”

"Absolutely. Jane chopped the tenderloin, and Xiao Peng began to wash the sheep's entrails, and George, who watched with wide eyes, watched him deal with the entrails, after all, eating offal was a terrible thing for them.

Jian cut the minced meat, Xiao Peng put salt, pepper and other spices in it and marinated it, and then cut out a few large pieces of mutton and put them on the other side to marinate. After doing all this, Xiao Peng dealt with the sheep's intestines.

Sheep farms are actually very difficult to handle, and they are thinner and smoother than pig intestines, so they are much more difficult to clean. However, Xiao Peng also has a way, the bottom of the sheep's small intestine is connected to the cecum, that is, the bitter intestine, the bitter intestine is connected to the fine fat intestine, Xiao Peng directly cut off the fine fat intestine, from the cut to fill the water, and the cecum has become a natural big funnel, after filling with water, Xiao Peng asked George to help himself squeeze hard, the water flowed into the small intestine, Xiao Peng kept rubbing the small intestine with both hands, squeezing out the feces, and so repeatedly rinsing with water until it was washed.

Xiao Peng then mixed the sheep's blood with diced meat, poured it into the small intestine, tied it into a section with a rope, and handed it to Jane: "This kind of blood sausage is boiled directly in water, boiled until it floats out of the pot, and the color turns white and can be eaten." ”

Jane asked curiously, "Is this the same food as Spanish blood sausage?"

Xiao Peng replied: "It's almost, it's all blood sausage, but it's different from Spanish blood sausage, we have different methods of making blood sausage in different places in China, this method is the method of making blood sausage in Huaxia Tibet, they like to use the small intestine to make casings." For example, the Mongolian people like to use the large intestine to make blood sausage, and they first stir the sheep's blood into buckwheat flour and then add oil and salt seasonings, while the Han people are more accustomed to using casings to make blood sausages, and add more ingredients to them, such as tofu. However, it is still the most original and delicious way of eating this Tibetan people, which can best highlight the umami of mutton. ”

"George, do me a favor and light a bonfire in the sand by the river. Be sure to find a dry place. Xiao Peng instructed that he was dealing with the sheep's stomach, that is, the sheep's belly.

Lamb tripe is a natural cooking utensil, Xiao Peng put the marinated mutton into it, which will not leak and has enough elasticity.

Xiao Peng stuffed the mutton into the belly, after rolling the mouth tightly, Xiao Peng held the lamb belly and came to the place where George lit the fire, Xiao Peng found an iron shovel, moved the bonfire away, felt the temperature of the sand on the ground, felt that it was almost there, dug a pit in the ground, put the mutton belly stuffed into the pit, and moved the bonfire back to its original place, adding some firewood: "Okay, roast slowly." ”

Xiao Peng's approach aroused everyone's curiosity, and Emilia and Barton and others also came over. "What are you doing here, my dear?" asked Amilia.

Xiao Peng said with a smile: "In China, the stomach of animals is called belly, such as tripe, pork belly, etc. This lamb tripe is a good thing, according to the "Compendium of Materia Medica", the taste of the lamb belly is sweet and warm, can replenish the deficiency and strengthen the stomach, cure the lack of fatigue, and the heat of the hands and feet. Frequent urination and sweating are suitable for people, in China, it is not uncommon to use the stomach of animals to wrap food for cooking, but the practice of Xinjiang Hotan is the most unique, and lamb belly wrapped meat is a special dish of Xinjiang. ”

"And what are you burying it for?" asked Emilia.

Xiao Peng explained: "There are several cooking methods in China that are made underground, and this lamb belly is one of them. Be sure to bake in the sand, the temperature of the sand under the charcoal fire like this can exceed 180 degrees, this is the most natural oven, the food is heated evenly, and it can be eaten after about four hours. ”

Jane was amazed: "It's unheard of to cook like this?" ”

Xiao Peng smiled: "It's still early." After speaking, Xiao Peng took the sheep's head out of the water, put it in the pot, and added the water to boil directly.

"Xiao, what is this for?" asked Jane.

Xiao Peng was stunned: "Don't you rice people drink mutton soup?"

Jian smiled bitterly: "Xiao, in fact, we people in the United States really rarely eat mutton, after all, mutton is too expensive, and the method is very troublesome, only high-end restaurants in the United States can have mutton dishes." In fact, in the United States, it is not possible to buy mutton at any time. "Barton bought this sheep today to entertain Xiao Peng, the main reason is that the mutton is expensive and can show his heart.

Xiao Peng nodded after hearing this: "That's right, mutton is a by-product of wool, and the wool industry in your country is not developed, which also affects mutton." ”

Barton nodded and said, "Yes, there are too many cattle and too few sheep here in the United States." In particular, goats are less farmed, as goats produce less meat than sheep. ”

Xiao Peng explained with a smile: "But do you know? In Huaxia, people prefer goats, and there are four major sheep soups in Huaxia, all of which are goats, and goats are used for kebabs, and sheep are only used for shabu-shabu." ”

Patton asked curiously, "Sheep have more meat than goats, why do you like goats?"

Xiao Peng's answer hit the nail on the head: "Goats taste better." Don't throw away the lamb bones that you just shaved, and it's good for your body to boil soup and drink it. Forget it, I'll do it directly. With that, he put the bones in the pot and began to simmer the soup.

Emilia asked, "What do you mean by taste。。。。。。 ”

Xiao Peng said with a smile: "It's the smell of mutton, eat mutton, the more delicious it must be, that's because of this, those who don't like to eat mutton hate the taste to death." ”

Barton shrugged: "Poor man's cow." "Goats have another name in the West, 'poor man's cows'.

Xiao Peng smiled: "That's right, compared with cattle, goats are indeed at a disadvantage in many aspects, such as their small size and overly lively personality, resulting in a high metabolic rate and low meat yield." And goat milk is not as good as cow's milk in terms of yield and protein content, and because of the small size of each head, it greatly increases the labor cost such as milking, and for example, goat's fat is stored more near the internal organs rather than fat and muscle like sheep and cows, resulting in a dry taste of goat meat, oh, and the smell of adult rams is terrible, because of these shortcomings, goats are difficult to find in the large-scale modern meat industry. ”

Speaking of this, Xiao Peng paused: "However, there are still more than 900 million goats in the world today! 90 percent of them are in non-industrial countries and regions, and it is not unreasonable that they are so widely distributed!"

Barton thought for a moment: "That's right, I don't understand, why Indians like to raise goats, isn't it better to raise cows?"

Xiao Peng explained: "Goats provide meat, milk, wool and skin for human beings, in non-industrial society, each of them will not be wasted, and goats are small, the largest breed is only about 140 kilograms, and the small one is more than 20 kilograms, which is really unfavorable for industrial-scale breeding, but private free-range breeding is just the opposite, killing such a sheep, a family can eat it in a few days, and there is very little waste." Crucially, goats are easy to raise, living on leaves and bark even without grass, and in extreme cases even without drinking water------ they get minimal water from plants. Is there such a worry-free livestock?"

Xiao Peng was talking, his hands were not idle, and he was processing the sheep's hooves again, only to see him remove the hoof shell of the sheep's hooves, and then burn the surface with fire to remove the fine hair on it.

Barton was stunned: "Can you eat this sheep's hooves?"

Xiao Peng smiled and waved his hand: "Barton, I suggest you call your friends to eat together, today my interest is here, I will let you see what it means to use all the sheep that is not left." What's wrong with the sheep's trotters? Of course you can eat them! Let you try the traditional food of our Chinese Uyghur and Hui people------ Hu spicy sheep's trotters! You will definitely like to eat this, this is a very spicy dish. ”

Hearing the spicy, Barton became interested, Xiao Peng brought his backpack and put the spices he bought in Los Angeles to use. He directly made a brine with star anise, fennel, cinnamon, bay leaves, dried ginger, cooking wine, etc., and added a large number of fresh chili peppers to it, as well as red dried chili peppers, and the cooked oil and chili seeds and pepper, green onions and ginger were also added to it, and the sheep's trotters were directly put into it and stewed. I saw him try it on time with chopsticks, and when the hoof tendons were stewed, Xiao Peng put the sheep's trotters on a plate, mixed them well with dried chili powder and pepper, and drizzled with the marinade just now: "Who wants to taste it?" I said it first, there are only four in total, and there will be no more after eating." ”

Everyone looked at each other, no one here had ever eaten sheep's trotters, it looked strange and terrifying, and no one knew whether it was delicious or not.

In the end, the first person to eat crabs turned out to be Alacy, the reason is very simple, Xiao Peng said: "This can be rich in collagen, but it is a good beauty food!" So Alaxi was moved, picked up a sheep's hoof and took a bite.

As a result, she couldn't stop at all after this mouthful, only to see that she ate a sheep's trotter in three times and five divided by two, and inhaled the cool air spicy, but she still insisted on eating the whole sheep's trotters, and she didn't even want to waste the sauce on her fingers, and licked it cleanly. After eating, Aleisi said amazingly: "Xiao Peng, if you can make such a delicacy every day, I can marry you today!"

Emilia and Xiao Peng: "。。。。。。。 "Is this a fireproof, anti-theft, anti-girlfriend?