This little rabbit knows that he is not a good idea!

Wait, no!

Lin Chou took a closer look, and his eyes almost fell out, how could the designated customer of this task be Leng Han? ?

Lin Chou looked at Leng Han, who had been looking at the scenery outside the window with his back to him, and then .....

There is no scenery, only the silver fir trees full of windows and the cured meat hanging on the wind chimes like them.

“...”

She's been looking at those hams?

As if sensing that someone was watching her, Leng Han tilted her head slightly, walked back to Zhao Ziyu's table and sat down.

Lin Chou pondered, it seems that Leng Han has always had a preference for ham and cured meat, did he also say that he was trapped in the underground ruins and survived by eating ham?

Lin Chou endured the heartache and smiled strongly,

"The ham outside is not cooked yet... I do have a good ham here, but I need to prepare a little something. ”

"Uncooked?" Zhao Ziyu muttered, "That thing can still grow like a fruit?" ”

He said impatiently, "What do you want to prepare, I'll go!" ”

"Bamboo shoots, preferably winter bamboo shoots."

Bamboo shoots have been regarded as "treasures in dishes" since ancient times.

It is a traditional and excellent ingredient, and it has a long history of eating it as a delicious food that has been recorded in the "Book of Songs" for more than 3,000 years.

Winter bamboo shoots and spring bamboo shoots are actually a family, but the picking time is different.

Winter bamboo shoots are the prototype of spring bamboo shoots, and spring bamboo shoots are the development of winter bamboo shoots, they are all developed from the bamboo shoot buds on the bamboo whip, and there is no essential difference.

Generally speaking, bamboo shoots are called winter bamboo shoots before they are unearthed, and they are spring bamboo shoots after they are unearthed, the flesh of winter bamboo shoots is more fine, and the taste of spring bamboo shoots is mostly fresh and crispy.

Zhao Ziyu was directly stunned,

"Bamboo shoots, what are bamboo shoots?"

Leng Han also looked at him.

Lin Chou scratched his head and wondered, "It's a bamboo shoot!" ”

The two were still at a loss.

At this time, Wu Ke got the opportunity and whispered dryly, "Brother Chou, I know bamboo shoots, I'll dig them, I've seen them on the back mountain." ”

Lin Chou said, "You, can you dig?" ”

Xiao Wu patted his chest and promised, "Before the Blood Corpse Project, I, Wu Ke, studied all kinds of plants, how could I not know bamboo shoots, I also grew them and ate them myself." ”

Xiao Wu said that he was about to go out, Zhao Ziyu was a child, and said excitedly,

"I'll go with you!"

Leng Han frowned, "I'll go too." ”

Zhao Ziyu suddenly looked like a frosted eggplant, "Then, I won't go." ”

Leng Han glared, "You still want to run?" ”

Zhao Ziyu was about to cry, "... Okay, good, go, go! It's not possible to go! ”

After the three of them took the bamboo basket and shovel and went out, Lin Chou took out the weather-beaten old ham from the depths of the thermostat.

Although it has been many years, under the unique climate conditions after the cataclysm, the ham has not deteriorated in the slightest, but has deposited the taste of time, and it can be said that it is in its prime.

It looks unremarkable, or rather, ugly.

Except for the missing piece, the surface was covered with gray velvet and white spots, which were clumped together.

Holding it slightly lightly in his hand, it seems that the branches of an old tree that have been withered for many years have been completely loosened.

In fact, the fluff on the surface of the ham is the crystallization of amino acids and beneficial molds produced by its fermentation, and the light weight is due to the fact that the inside of the ham is almost completely dehydrated, and although it is light, it is still very strong.

Since he has decided to make ham, Lin Chou will not show any mercy.

On the fire pit, pick up the ham with tongs and grill it carefully, scorch every corner, then soak it in rice water for a while, scrape off the black ash on the surface with a knife, and slice off the yellowed fat.

The exposed fat of this yellow distribution must also be removed, without the protection of the skin, there will be some strange taste.

When washed again, the whole ham is completely new, golden in color, and shaped like a lute.

The ancient tradition before the Cataclysm has an unusual emphasis on the consumption of ham, and a small ham is generally divided into five parts: the top, the middle, the fire pupil (fire heel), the fire claw, and the dripping oil, which are suitable for making different dishes.

If you are a little sharper, you can cut five equal parts of the same length with a big knife, and if you pay attention to some of them, you will also subdivide them.

Lin Chou's method is more commonly used, the two ends of the ham are directly cut off, the toe is a fire claw, and the other end is dripping oil.

Due to the way the ham is hung, the dripping oil and salt are the heaviest, so it is suitable for stewed soups.

And close to the toe, the smaller part containing the tibia and fibula is the fire pupil, and after being cut directly, the remaining most round, full, and pleasing "pillar" is the combination of the upper and the middle side.

Some people are accustomed to dividing this part into two, but the top of the best quality is only the side with a larger bulge and arc to a small piece of bone, and the top is the essence of ham, with the lightest salt and the most delicate meat.

The last horizontal part of the "卩" glyph can be called the Chinese side.

After the ham was divided, Lin Chou selected a piece of the hind rump meat of the black mountain wild boar from the thermostat, cut it into six inches square, put it in the pot and cooked, and then took it out and washed it.

Slightly smaller dripping oil, fire pupils and whole fire claws are blanched together in a large casserole, and then put into the casserole with fresh meat, fill the water to the full, and turn to a slight heat after boiling over low heat.

Taking advantage of the fact that the three bamboo shoot diggers had not returned, Lin Chou simmered another pot of rice.

After the three of them came back, Lin Chou looked at the bamboo shoots that had been dug up, which were full of bamboo shoots that had grown fat and stocky but had already emerged with green tips.

Technically speaking, bamboo shoots that have seen the wind can be called spring bamboo shoots.

The most tender ones were selected, and only the most tender part of the bamboo shoots was left in addition to the bamboo shoots, and all the two halves were blanched and put into the incubator to keep them absolutely fresh.

"Brother Chou, what kind of dish is this?"

Lin Chou replied casually, "Pickled and fresh, originated from the Hui cuisine before the cataclysm. ”

"Oh..."

Wu Ke and Zhao Ziyu stretched their necks and looked at it for a while, but they couldn't see anything, so they had to go back and sit down.

Lin Chou didn't have time to explain to them how this dish made him the richest man in the country and an ageless green pine in the officialdom, because he had to take advantage of this time to start preparing another dish, steaming the fire recipe.

Take the "one" part of the ham that protrudes from the middle, put the skin down in a large bowl, add rice wine, green onions, ginger slices and the usual pork bone broth, put it in a drawer, and steam it in a pot with bright fire and boiling water.

After steaming for three hours, remove it, turn it up with the skin facing up in a large soup bowl, and cut it into even squares with a soft knife.

Then take a pot and put it on the fire, put a spoonful of broth to boil, add green salt and a few strands of chicken fir mushrooms torn into thin strips of boiling water, pour a little cooked colorful hazelnut ** oil, hook the thick juice, pour the juice and steam the ham.

In the soup pot, the pickled tuk fresh bamboo shoots that have been skimmed off the grease and put in half an hour in advance can also be out of the pot at this time.