The fragile relationship between the liners that had just been established on the basis of the circulation point became fragmented in an instant.

Seeing Lin Chou's expression of choice, he couldn't help but take a step back,

"What, what's the matter, why are you looking at me like that?"

Lin Chou didn't bother to pay attention to him, and he didn't have any common language with this kind of poor goods with only money left.

The blue-striped wildebeest is quite rare, except for a few that they got from the mountain master, there is basically no stock, and the supply of Buryat buns must first be ensured, and then there can be other options.

Now that someone is sleepy and comes to deliver a pillow, Lin Chou is ready to get some delicious treats to treat himself.

Generally speaking, as a cook, the taste is always different from that of a normal person.

For example, Lin Chou, although he likes to cook, he has also made many dishes that have been recognized by the system.

But he still loves the ingredients as they are, especially the meat.

Even if Lin Chou buys the blue-veined wildebeest directly from the hunters, it costs a high price of 200,000 yuan each, which is mainly used as a raw material for Buryat buns.

The blue-striped wildebeest is naturally good at long-distance running, and is named after the short horn that has a blue stripe on the top of its head, half a foot long.

Its flesh is darker than regular mustang meat, and is a perfect, ripe cherry dark red.

This is also the reason why some places like to call horse meat cherry meat before the cataclysm.

Because the horse meat is dry, in layman's terms, it is easy to get angry if you eat too much, which is also manifested in the mutated blue-striped wildebeest, so Lin Chou chose to use ice cubes to pull out the hot blood in the horse meat and calm its anger a little.

After the remaining blood from the horse's flesh was pulled out, the unusually strong smell of blood was enough to make any first-order evolutionary feel irritable.

Sikong was no exception, the weak little body was too close, and he stumbled when he was washed by the smell of blood, and blood gushed out of his nose.

"Curiosity kills cats, you know?"

Sikong was indignant and stopped talking.

Lin Chou smiled and fished out the horse meat.

Horse meat is very fibrous, which means it is very tough.

Cooking horse meat must be put in horse sausage, this is the advice of professionals.

There is not much fat content in horse meat, and it needs to have horse sausage to neutralize its "hardness" and play a role in natural flavor and tenderness.

Boil the horse bones and potatoes for a few hours to make a good consommé.

Then boil the carefully massaged horse meat in cold water and blanch it again, put it in the soup pot, add the horse sausage, crushed ginger and cinnamon bay leaves to boil over high heat, and simmer over low heat.

Simplicity and the best ingredients create a spark of freshness, and this way of processing and preparing horse meat, while minimal, has a long history.

Before the cataclysm, the Kazakh people divided horses into three types: running horses, industrial horses, and meat horses.

Running horses are admired and worshipped, it is forbidden to slaughter, and generally Kazakh people want to eat a good meal of horse meat, there is not much room for choice, only meat horses.

The Kazakh people have a soft spot for horses, calling themselves "a people on horseback", "the most ridden people in the world", and "the most loyal friends".

The Kazakh people who love horses like their lives are not taboo to eat horse meat, and there is a very witty saying in the local area that the most popular horse meat in the world is the wolf, followed by the Kazakh people.

As the world's first horse trainers, horse meat is also an indispensable delicacy in their daily lives and festive tables.

From the Kazakh nationality to the Kazakh country, the cultural distance between them is only five fingers, and these "five fingers" refer to its national dish "Beshbarmak".

After the horse meat has been stewed for an hour and a half, the flavor is overflowing, and the horse meat and horse sausage are taken out and set aside.

Skim off half of the grease from the cauldron and add a rough tear-off sheet to it – there's no shape or thickness, just pull it in.

There is no need to pull a lot, anyway, this dish is only eaten by Lin Chou alone, the remaining dough is beaten with an egg and then put a few times, and a pancake is put on the plate first.

There is a lot of horse meat, Lin Chou must not be able to eat it, leave a little spare, brush the remaining surface with a layer of clear oil, take the smoker to relax the cypress branches and a little sugar at the bottom of the pot, and smoke the horse meat into the pot over a slight fire.

Cut the left horse meat into transparent slices, cut the horse intestines into rings, boil the pot again with the shallot rings and green peppers, turn over several times, and put them together in the bowl at the bottom of the pancake after the noodles are cooked.

Sikong covered his nose,

"What is this?"

"You won't understand it, this is the national dish of Kazakhstan before the cataclysm, the scientific name is Beshbarmak, I tell you, there is an ancient legend about Beshbarmak, it is said that it was ...... a long, long time ago"

Sikong's face was puzzled, "This noodle soup, there is not even salt, can this thing be eaten??" ”

Lin Chou emphasized, "Beshbarmak! ”

"Okay, okay, I know," Sikong looked impatient, "so how should I eat this noodle soup?" ”

"Don't..."

"Oh, why are you so gentle?"

I'll fuck your uncle, which bastard is it?

Angrily put down the soup bowl, "Just eat like this." ”

The horse bone broth becomes clearer after a purification of the dough sheets, with an egg white-like texture, and the rich aroma of horse meat comes to the face with the smell of shallots.

There is no seasoning, there is no superfluous cumbersome, and some are just the most direct collision between ingredients.

This flavor tugs at the heartstrings more than any seasoning, and it's also a feeling that Lin Chou loves - pure flavor.

Beshbarmak means five fingers, and as the name suggests, it is a delicacy that can be enjoyed directly with the hands.

Of course, Lin Chou won't do this, we have chopsticks and spoons.

There are many people who are not used to this kind of hardness and taste, but in fact, the dead noodles that have not been fermented can make people fundamentally feel the wheat aroma, the sweetness of carbohydrates hydrolyzed in the mouth.

Eating noodles, meat, and finally a mouthful of sweet consommé is the ultimate perfection that can only be found at the end of the world.

His lips and teeth are fragrant, and he is afraid that he will not even breathe away the taste in his mouth, this is how Lin Chou feels now.

Sikong swallowed his saliva,

"Is it really that good?"

Lin Chou's expression was the most qualified to sneer, "Nonsense! ”

Sikong made up his mind - perhaps it was the taste of the abbreviated version of the Buryat bun that gave him a little bit of confidence.

He said firmly,

"Bring me a bowl!"

Lin Chou glanced him up and down a few times,

"Let's go up to the second order first, and then talk about anything else!"

"Click!"

Sikong left in despair.

His mother's son just spent 10 million on you to buy a promotion and cure the slim chance of curing the disease, and you just caught me off guard?