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

In addition to the white flesh and skin fat of the tail, the huge whale tail also produces a lot of firm red meat.

The meat is not much worse than the texture of beef, and it is very tough, and can be grilled and fried like a steak for sashimi.

However, the disadvantage is that the fishy smell is very strong, and even if this is an old whale that has survived for decades, it cannot avoid the embarrassment caused by the meat itself.

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

The mountain lord shouted,

"Hey, wait a minute, what are you doing turning that thing out again?"

A few cow's hooves were thrown on the kitchen board, and a huge cow's head was placed on the floor.

"You say this?"

"That's right, let's just say it, it's not a good beef, you don't give it to us, you always wonder what those corners mean?"

Lin Chou smiled,

"I don't get tired of eating and not getting tired of it, the more strange the place, the more unexpectedly delicious it is, besides, this is not something that can be eaten now, I am going to make a cold dish, eat it as you go, so as not to get trouble."

The last cow's hooves actually gave a very good impression to the mountain master, and the taste was quite sufficient.

It's just that he thinks that if he doesn't eat meat, he will not be able to get along with the cow's hooves, and he feels a little uncomfortable in his heart.

I always feel that Lin Chou hides good things, but these rags are happy.

Lin Chou smiled and didn't speak.

Raise a charcoal fire to grill the heads of the cows, roast their surface until the slightly charred hair curls, and then gently scrape off the black ash with a knife.

The leather of the yak is already tough, and the contraction after being roasted is not very strong, but it is not easy to remove the stubble in its pores.

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

If it is those processors or shops in the base city that are not very particular, they will definitely use the method of boiling asphalt after blanching to deal with these troublesome things.

After the asphalt solidifies, it will form a tough soft shell on the surface of the cortex, and tear it hard, the stubble can be uprooted, this method is suitable for pig trotters, trotters, pig faces, cow faces, etc., but the meat will inevitably leave the taste of hot asphalt penetrating into it, which is also quite unfavorable to the health of ordinary people.

Roast and shave over and over again, and soak in ice water for a while before roasting for the last time and bake and shave again.

After thoroughly washing and peeling the cow's hooves and cow's face, then put them into a large pot to stew, star anise, cinnamon, bay leaves, thyme, grass fruit, and tangerine peel are sealed with a gauze bag and put into the pot together, boil for an hour and a half, remove the cow's head, and continue to simmer the cow's hooves over a slight fire.

The huge cow's head is boiled so that the skin and flesh are tight, and the white bones leak out, and it looks a little hideous.

This does not affect the invasion of beef aroma, and it is not unreasonable for Chinese people to regard head meat as a good dish to accompany wine since ancient times.

The cold iron fish mouth knife is close to the bone to remove the beef head meat and the bull's eye and beef tongue, and finally pry open the skull and take out the cow brain.

After finishing up, the bull's head skeleton is still intact, the big horn is dark and majestic, and it can be used as a handicraft ornament after washing and drying.

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

Remove the beef head meat and beef tongue into the casserole, one catty of rice wine, half a catty of Qingquan Mountain, five catties of soy sauce evenly mixed and poured into the pot, then add water to soak the beef head meat, put a few shallots on the knot and simmer.

After 25 minutes, remove the whole meat and cut it into two finger-width strips and let it cool.

After another hour, use a peeled cypress stick to poke into the pot where the cow's hooves are boiling and beat repeatedly until the flesh and bones of the cow's hooves are separated, and all the bones are removed.

Take a deep bottom square basin, cut the onion into strips, chop the shallots and devil pepper to the bottom, sprinkle in the pepper, put the meat and soup in the pot into it, stir evenly and cool naturally.

When the temperature of the soup in the bowl drops to about 30 degrees, add the beef head meat, devil pepper and chopped green onions, and send it to the incubator to refrigerate, and when it is completely cooled, it will become a side of meat jelly.

The mountain master stared at it for a long time, but finally saw Lin Chou put away the two pots of things, and said indignantly,

"Don't give it to us?"

Lin Chou shrugged,

"Leave it cool before you eat it."

“...”

Lin Chou rummaged through the cabinet for a while and dragged out a bag of barley flour.

"Thankfully, I had some prepared at the time."

Barley flour is coarser in texture and contains less gluten, making it unsuitable for porous and fluffy bread, so it is not very popular in the base city.

But what Lin Chou wants to do is barley bread or fermented toast.

Mix the barley flour with water, oil, a small amount of butter, add raw duck egg yolk and a small half cup of beer to knead into a fluffy dough, cover it with a damp cloth and leave it in a basin to ferment for three hours.

The fermented barley dough has a slightly acidic flavor mixed with beer and swells by a third of its size.

Cut into palm-sized flat doughs, brush the dough with oil on a baking sheet, and then brush the surface of the dough with a layer of butter and bake it in the oven.

The surface of the baked bread is grayish-brown, and the appearance is quite average, and it is not fluffy and swollen like other breads, but has a kind of fluffy texture like baked cakes.

This barley bread can be stored for a long time in a dry cabinet after being pat with fried flour, and it is very common in pre-cataclysmic Mongolia, and it is best sliced into thick slices to serve with beef foot jelly.

Take out the square basin from the incubator, the meat and soup in it have completely solidified, and cut out a strip and place it on the top of the cutting board.

The texture of beef foot jelly is completely different from that of common meat jelly, the abundant collagen and various proteins in beef tendon and cowhide give it a tough texture, and it will make a slight creaking and cracking sound when cut with a knife, and the beef and beef tongue mixed in it are even more elastic.

A large slice of barley bread with a slice of beef foot jelly was arranged, and Lin Chou had to make a very special seasoning for this thing, which sounded like it must be a dark dish of beef brain sauce.

Crush the boiled beef brain into a pureed bowl, add garlic and lemon leaf filaments, squeeze in the juice of half a lemon, split the beef bones just picked out, scrape out the bone marrow and pour it into the bowl, stir well.

"It's finished."

"What is this?"

Lin Chou said,

"I haven't seen it, this is barley bread, this is beef foot jelly, this is beef brain sauce... Spread it on bread when eating. ”

The boss of the mountain's eyes,

"How the hell is your brain, and what kind of way to eat it?"

Lin Chou picked up a slice of bread, used a spoon to spread the beef brain sauce on the inside of the bread, and then covered the beef foot jelly slices on it.

"In Cataclysm, there is a country called Mongolia, which is a very famous way for them to eat... Well, it's also a very luxurious way to eat. ”

Zheng Huai swallowed his saliva,

"Are you sure it's luxury and not some other adjective?"