Food Circle Plug-in Emperor

Chapter 874 Who is the butcher?

Fu Yu followed Wu Bowen to the front, and immediately saw the invited sheep slaughterer clamping the sheep's neck between his legs with his feet.

This posture is quite professional, it can prevent the sheep from seeing the movements of the killer and reduce the intensity of struggle.

The sheep had been bled and began to be skinned.

Just this method.

For normal peeling, the middle part should be processed first, and then the upper part and tail should be packed.

But the sheep slaughterer didn't know whether it was a matter of personal habits or a little rusty technique, so he rushed over to the sheep's head from the beginning.

Today, whenever another person asks him to come to help, Fu Yu will not rush to help.

He and Wu Bowen have been very close since childhood. Although the two are not related by blood, Wu Bowen has been very kind to Fu Yu since he was a child. When they meet each other at school, he will always secretly give him something. For pocket money, sometimes when I go out to play, I will ask Fu Yu to follow.

When Fu Yu dropped out of high school before, when his mind was not at a loss, Wu Bowen called him over to the house and cooked him a bowl of braised pork. The two of them sipped beer and chatted while eating.

Fu Yu will never forget the memory of that day in his whole life.

In Fu Yu's heart, Wu Bowen was his own uncle, and he never regarded him as an outsider at all.

Fu Yu saw clearly the operation of Master Sheep Slaughter, and hurried forward and said, "Master, wait before you start."

As soon as the words came out, everyone immediately turned their heads to look over.

Master Zaiyang was originally concentrating on the work at hand, but when he heard this, he froze and looked at Fu Yu.

Fu Yu hurried forward and said, "When peeling the sheep, start directly from the sheep's head. It's easy to leave the flesh on the sheep's skin. Do you have a kitchen knife? Pass it to me."

As he said that, he was about to step forward to help.

Wu Bowen hurriedly stopped the man: "Change your clothes first, this suit is not good, it will get dirty after a while, and you can't wash it out."

Fu Yu knew that he was going to come over to help deal with the live sheep. When he came, he was wearing the old clothes that Fu's father used to work.

Hearing this, he looked at Wu Bowen, obviously he had something to say to himself.

Fu Yu followed Wu Bowen into the house.

Wu Bowen casually found an old piece of clothing, and handed it to Fu Yu: "The sheep slaughterer outside is the eldest son of your Grandpa Hou's family. He works in the slaughterhouse, but now the factory is full of pig slaughtering work, and It's all a one-water machine assembly line. Among the people I know, no one can do this job, he just came here to try to help, not very professional."

"No one wants this sheepskin. If it is broken, it will be broken. It's okay, so don't follow along. This job is too dirty. After a while, you will take a leg of lamb, as well as lamb chops and haggis. Take some. Save some for your parents, and you can take some away, this is a good thing, authentic big-tailed sheep, you can’t even get it if you want to eat it.”

Hearing Wu Bowen's words, Fu Yu was a little moved.

Wu Bowen called him over, where he was helping with work, but he wanted him to wait a while to pack up and go back with some mutton.

This is also the case at ordinary times, when Wu Bowen has something good, he always wants to send some to Fu Yu's family.

Whatever delicious food Fu Ma cooked or bought, she would habitually save a portion for Wu Bowen and his wife.

The relationship between people is not always maintained by blood relationship.

Dad Fu's side doesn't have any good relatives, but he has been with Wu Bowen for so many years and is closer than a brother.

Thinking of this, Fu Yu directly put Wu Bowen's old clothes on his body, and said nonsense: "Uncle Wu, although I don't know how to butcher sheep, I am quite good at dividing the meat, and the skinning operation is also very good. I have learned from the chefs in the store, so let me do it. This sheepskin is a good thing, and it tastes great when it is prepared for dinner and dishes."

When it comes to food, Wu Bowen's attitude is not so firm immediately.

He temporarily found Boss Hou to help deal with the live sheep, and the other party was completely enthusiastic about coming to work.

If Fu Yu can really lend a helping hand, it must be a good thing, and both parties will be happy.

Wu Bowen was worried that Fu Yu would leave in the afternoon, how could he let someone do such dirty work here.

Originally, he was thinking that when Boss Hou finished packing up the live sheep, he would give the mutton to Fu Yu and ask him to take it back.

Otherwise, with the characters of Fu's father and Fu's mother, they would definitely have to refuse him for a long time.

When Wu Bowen thought of that scene, his scalp tingled.

He has always regarded Fu Yu as his junior, and when he heard him say that he would clean up live sheep, he was no longer polite, and nodded: "Okay, if you are capable, try."

Fu Yu got dressed and followed Wu Bowen to the yard.

In fact, Boss Hou has never killed sheep before, mainly because no one around him buys live sheep, and he usually works in a place where live pigs are processed, and the water is operated by a machine.

From slaughter to division, it is all carried out in an assembly line.

I came here to help today because Wu Bowen came here, and there was really no one around me who could do the job.

Boss Hou has always been warm-hearted, and promised to come over and try.

However, although he had never killed a sheep before, he knew a little bit about the specific operation.

It's just that peeling is really a handicraft, and the effect of thinking and making is often unsatisfactory.

Before he cut the knife, he didn't expect the sheepskin to be so difficult to handle.

When the blade was peeling, it slipped uncontrollably.

The strength of the hand was a little difficult to pinch, and the sheepskin was poked out directly.

Since Fu Yu agreed to help deal with the live sheep, when he arrived in the yard, he directly picked up the kitchen knife placed beside him and prepared to work.

When Boss Hou heard that Fu Yu would skin sheep, he was immediately relieved and gave up his position.

Fu Yu did not pretend to be modest, he first checked the handling of the sheep.

When he said that he could handle live sheep, he didn't just talk nonsense.

Relying on the intermediate skill of peeling and peeling ingredients and the kitchen knife that cuts iron like mud, Fu Yu did not follow the peeling position of Boss Hou, but directly started to peel the sheep from the abdomen when he killed the sheep.

In fact, if you have mastered the method of peeling sheepskin, and you have a sharp knife in your hand, it is not difficult to operate.

Fu Yu was very careful in his work. While peeling the skin, he was careful not to cut the sheepskin, and he also took care not to leave the flesh on the skin as much as possible.

When the sheepskin is peeled to the end, it is also necessary to separate the sheepskin from the four hooves.

It's not over yet, Fu Yu took the peeled sheepskin and ordered casually out of habit: "Boil the pot of hot water and scald the sheepskin for a while."

Boss Hou, who was standing next to him, widened his eyes and his face was full of surprise.

Fortunately, Wu Bowen on the side reacted quickly, and quickly said: "Okay, I will ask your aunt to boil water now!"

Wu Bowen's wife agreed and asked, "Why boil the water? Are you going to stew the sheep today?"

Fu Yu explained: "This sheepskin can also be used for cooking. I will shave the wool after boiling the sheepskin in water."

Fu Yu put the sheepskin in a basin beside him, and then began to disassemble the whole sheep.

Boss Hou saw his posture, and hurriedly handed over the boning knife in his hand: "You have to use this knife to unload the sheep. The kitchen knife is not sharp enough to cut quickly."

Fu Yu held the kitchen knife and smiled slightly: "It's okay, I'm used to using a kitchen knife when preparing dishes."

Although it was the first time to split a whole sheep, as long as Fu Yu had a rough understanding of the specific split steps, he didn't have to worry at all when he really got started.

When he cuts the knife, not only the green line indicates the position of the knife and the angle of cutting, but also a dialog box marks the position of the mutton he cuts from time to time.

The accuracy is comparable to step by step splitting according to the structure diagram of a whole sheep.

Fu Yu started the split from the back to the front. First, the lamb shank was removed and cut along the joint.

Then the knife is cut along the direction of the thigh bone, the leg meat is separated from the natural muscle seam, and the thigh bone is removed.

In fact, with the iron-cutting knife held by Fu Yu like a clay kitchen knife, he could cut off the leg bone directly with a single stroke.

But Fu Yu didn't do this. On the one hand, this operation is simply not something that ordinary household kitchen knives can do.

On the other hand, it is because it would destroy the integrity of the leg meat.

However, although the leg bone cannot be cut off, if the connection between the thigh bone and the upper part is disconnected, it can be cut directly with a knife.

When Fu Yu was doing the operation of separating the bones, he deliberately separated the muscles and tendons first.

Otherwise, when cutting, the pulling force will be very large, which can save energy and at the same time increase the operation speed virtually.

"Uncle Wu, how do you plan to cook this lamb leg bone? Do you want to stew the bone in soup, or braise it in brown sauce? If it's stewing soup, I'll save some lamb, and if it's braised in brown sauce, I'll save more."

Wu Bowen hurriedly said, "Let's make the soup."

Fu Yu agreed, and shaved off the bone of the lamb leg, leaving only a thin layer of lamb attached to it.

After the leg bone is disassembled, the rump meat is removed, and the hind leg of the lamb is disassembled.

Fu Yu put the shaved mutton and bones into the basin respectively, and asked again: "What about the mutton and lamb chops? If the mutton is braised in soy sauce, I'll just take it off, or you can keep it. Instead, take the tenderloin directly." Come down, you can save it to eat with the lamb chops."

Wu Bowen has no objection to this: "Don't rush to eat, you can figure it out."

It takes a long time to eat such a big whole sheep.

Fu Yu nodded, splitting according to his own ideas.

When dividing the lamb chops, just split the ribs one by one. Fu Yu cut the muscles along the middle with a knife, and cut all the tenderloin.

The wider the meat is cut, the better it will be.

Holding a kitchen knife, he divided the spine along the bone seam.

The lamb chops are shaved.

The front legs are easier to deal with. Fu Yu holds a knife and separates the front ribs and legs along the fan bone, and then separates the lower legs.

Also separate the bones according to the joints, separate the neck of the sheep in front of the ribs, divide the muscles according to the spine, and chop the neck of the sheep into pieces.

In just ten minutes, Fu Yu quickly completed the division of the whole sheep.

This big-tailed sheep is indeed very good. It is very fat and the meat quality is also good.

After Fu Yu divided the mutton, he shaved off some extra mutton fat.

If it is someone else, if they don’t understand it, they may just give it up.

But it's actually a pity.

After all, if the sheep is too thin, the taste will not be good. There is a lot of fat in the sheep, which shows that it has been raised with care and is very fat.

Fu Yu put the mutton oil in the basin, turned to Wu Bowen and said, "Uncle Wu, you keep this mutton oil, don't throw it away, it can be used to refine fat, and when you eat barbecue , sandwiched between the lean meat on skewers, not only can enhance the aroma, but also maintain the tenderness of the meat.”

"No matter how fresh lean lamb is roasted alone, it will be very dry. It is much better to add some sheep oil. It can also be used as a base oil when frying lamb."

Wu Bowen never knew there was such a way to eat mutton oil, so he nodded repeatedly: "Okay, keep it!"

When it comes to cooking, Fu Yu has a bit of an occupational disease. While sorting out the shaved mutton, he said: "Actually, this mutton tastes learned, like this calf, which can be used for cooking, stewing and roasting. , but when roasting, you must remember to remove the outer white film, and then cut it with a flower knife and marinate it to make it more delicious."

"There are more ways to cook lamb thigh meat. Stir-fried vegetables, fried pork with scallions, roasted pork, or pork with oil are all fine, and it is especially good to eat roasted."

"There are also lamb ribs, which don't have to be grilled. In fact, you don't know that this piece of meat is used to make mutton dumplings. That's good! Lamb fennel, and lamb leeks are delicious. !"

Fu Yu explained to Wu Bowen in great detail. While he was talking, he put the various parts of mutton into the prepared containers by category for easy identification.

Fu Yu was proficient in the operation of dividing the whole lamb, as well as the classification and cooking description of the various parts of the lamb, which directly made Boss Hou dumbfounded.

This Nima is so professional!

It seems to be more professional than myself, a regular employee working in a slaughterhouse

Not who is the butcher invited today?

Even Wu Bowen who was on the side was stunned for a while, and was a little dumbfounded.

When Fu Yu was doing the division just now, the two of them stood beside them, only feeling that the cutting speed of the knife was very fast, especially a kitchen knife was used more neatly than the boning knife, which made people very amazed.

But that's just because of Fu Yu's skillful operation of splitting the whole sheep.

But wait for Fu Yu to classify all the cut mutton into different categories, and introduce them in detail.

Wu Bowen and Boss Hou were completely stunned!

Are chefs so good now?

If you don't have several years of experience in whole sheep segmentation, can you understand it so thoroughly and operate it so skillfully?

Aunt Wu boiled a large pot of boiling water, and Fu Yu went over carrying the sheepskin.

After the sheepskin is scalded with water, the wool is removed. The whole sheepskin is shaved to a uniform thickness without a trace of excess flesh.

Fu Yu carried the shaved sheepskin and said with a smile: "Uncle Wu, if you want to drink someday, you can fry a plate of spicy sheepskin by yourself. First cook the sheepskin with sliced ​​ginger, green onions, coriander, and some cooking wine for 20 minutes. Then fish it out and cut it into shreds, stir-fry it with chili pepper and green onion, and add seasoning according to your preference.”

"It's simple to make, but it tastes really good. You can try it when you have a chance."

Wu Bowen nodded again and again: "Okay, I have only eaten spicy fried pork skin before, but I didn't expect that sheep skin can also be fried."

After the whole sheep was cut up, Aunt Wu brought out many plastic bags.

Several people pack the bag together, marking clearly where the mutton is.

Boss Hou was bagging and recording by himself, but Fu Yu could relax and just stand by to remind him of the specific location of the mutton from time to time.

After finishing the filling, Fu Yu looked at Boss Hou: "Uncle Hou, you have worked hard."

Boss Hou was a little stunned: "It's not hard work, and I didn't do anything."

As he said, when helping to move the meat into the refrigerator, he did more work than others.