Doomsday Pavilion

The fragile Lin Si relationship that was just established based on the circulation point instantly became fragmented and incomplete.

Seeing Lin Chou's expression of eagerness, Sikong couldn't help taking a step back.

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

Lin Chou didn't bother to care about him, and didn't have any common language at all with such a poor man with only money left.

Blue-striped wildebeests are quite rare. Except for the few that Shan Ye they bought, there is basically no stock. The supply of Buryat steamed buns must first be guaranteed before there are other options.

Now that someone is dozing off to give pillows, Lin Chou is ready to reward himself with something palatable.

Generally speaking, as a cook, the taste is always different from normal people.

For example, Lin Chou, although he likes to cook, has made many kinds of dishes recognized by the system.

But he still only loves the original taste of the ingredients, especially for meat.

The blue-striped wildebeest, even if Lin Chou bought it directly from the hunter, he would have to pay a high price of 200,000 yuan each, and it was mainly used as the raw material for Buryat steamed buns.

The blue-striped wildebeest is naturally good at running long distances. It is named because of the half-foot-long short horns on the top of the blue-striped wildebeest.

Its flesh is darker than ordinary wild horse meat, and it is a perfect, ripe cherry dark red.

Before the cataclysm, some places liked to call horse meat sakura meat because of this.

Because horse meat is dry, in popular terms, it is easy to get angry if you eat too much. This is also reflected in the upgraded blue-striped wildebeest, so Lin Chou chose to use ice cubes to pull out the blood in the horse meat. Calm its anger.

After the bloody water remaining in the horse meat is pulled out, the unusually strong blood smell is enough to make any first-order evolutionary feel irritable.

Sikong was no exception. His weak body was too close. When he was hit by the smell of blood, he staggered, and bloodshots came out of his nose.

"Curiosity killed the cat, you know?"

Sikong was angry and stopped talking.

Lin Chou smiled and fished out the horse meat.

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

When boiled horsemeat, you must put horse-pan intestines. This is the advice of professionals.

The fat content in horse meat is not much, and it needs horse board sausage to neutralize its "hard wood" and play a natural role in enhancing aroma and tenderizing meat.

Simmer horse bones and potatoes for a few hours to make a good pot of clear soup.

Then boil the carefully massaged horsemeat with cold water, put it in a soup pot, add slab sausage, crushed ginger and cinnamon and fragrant leaves in a lid, boil it over high heat, and simmer it over low heat.

Simple methods and the best ingredients can collide with delicious sparks. Although this method of processing and preparing horse meat is minimal, it has a lot of origins.

The Kazakh people before the cataclysm divided horses into three types: horse racing, work horses and meat horses.

Horse racing is admired and worshipped, and slaughter is forbidden. Generally, if Kazakhs want to eat a good meal of horse meat, there is not much room for choice, only meat horses.

The Kazakh people have a special liking for horses. They call themselves "a nation on horseback", "the most people on horseback in the world", and they regard horses as "the most loyal friend".

The Kazakh people who love horses like their lives do not shy away from eating horse meat. There is a very humorous saying in the local area that wolves are the favorite to eat horse meat, followed by Kazakhs.

As the earliest horse trainer in the world, horse meat is also an indispensable delicacy on their daily life and holiday tables.

From the Kazakh nationality to the Kazakh country, the cultural distance between them is no more than five fingers, and this "five fingers" refers to the national dish "Beshbarmak".

After the horse meat is stewed for an hour and a half, the fragrant fragrance is overflowing. Take out the horse meat and the horse-pan intestines and put them aside.

Skim off half of the fat in the cauldron, and add rough torn dough pieces in it-there is no definition of shape or thickness, just pull it in at your fingertips.

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

There is a lot of horse meat, Lin Chou definitely can't finish it, leave a little spare, brush the remaining surface with a layer of clear oil, take the smoked pot and relax the cypress sticks and a little sugar on the bottom of the pot, then put the horse meat into the pot and smoke it over a low heat. Can.

Cut the preserved horse meat into thin and transparent slices, cut the horse-board sausage into rings, and put the red onion rings and chopped green pepper into the pot after the soup pot boils again. middle.

Sikong held his nose,

"What is this thing?"

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

Sikong was puzzled, "This noodle soup doesn't even have salt. Can this stuff be eaten??"

Lin Chou emphasized, "Beshbarmark!"

"Okay, I know," Si Kong looked impatient, "So how should I eat this noodle soup?"

"Don't worry..."

"Oh, why are you so Burgundy?"

Let me go to your uncle, which bastard is it?

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

The horse bone soup has been purified by the noodles, and it has a texture like egg white. The rich meaty aroma of horse meat is accompanied by the smell of red onions.

There is no seasoning, no extra burden, and some are just the most direct collision between the ingredients.

This kind of taste can stir the heartstrings more than any seasoning, and it is also the feeling that Lin Chou loves-the pure original taste.

Beshbarmak means five fingers. As the name suggests, it is a food that can be enjoyed directly with your hands.

Of course, Lin Chou would not do this, we have chopsticks and spoons.

The most prominent thing about dead noodles is the word “jindao”. Many people are not used to this hardness and taste, but in fact, dead noodles that have not been fermented can make people feel the smell of wheat fundamentally. The carbohydrates are hydrolyzed in the mouth and are luscious.

Eating big bites of noodles, small bites of meat, and finally a bite of sweet broth. That feeling is the ultimate perfection that can only be found at the end of the world.

His lips and teeth were fragrant, and even the breath was afraid of running away from the taste in his mouth. This is how Lin Chou feels now.

Sikong swallowed his saliva.

"Is it so delicious?"

Lin Chou's expression is the most qualified sneer, "Nonsense!"

Sikong made up his mind—perhaps because he had tasted the short version of Buryat steamed stuffed buns that gave him so much confidence.

He said firmly,

"Bring me a bowl!"

Lin Chou glanced at him up and down.

"Go up to the second rank first and talk about other things!"

"Crack!"

Sikong left in despair.

His mother's son just spent 10 million to buy a promotion from you, and the odds of treating illnesses by the way, are you so surprised that I was caught off guard?

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