This little bastard knew that he was not a good idea!

Wait, it's not right!

Lin Chou looked carefully 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 out the window with his back to him, and then...

There is no scenery, there is only the cured flavor hanging on it like a silver fir tree and wind chime. The vertex is 23S.

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“…”

She has been watching those hams?

It seemed as if someone was looking at her, Leng Han turned his head slightly and walked back to Zhao Ziyu's table to sit down.

Lin Chou thought about it and it seemed that Leng Han had always had a preference for ham and cured meat. Did he even say that he had survived by eating ham in an underground ruin?

Lin Chou endured his heartache and smiled strongly.

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

"Unripe?" Zhao Ziyu muttered, "Can that thing grow up like a fruit?"

He said impatiently again, "What should I prepare? I'll go!"

"Bamboo, preferably winter bamboo shoots."

Bamboo shoots have been regarded as "a treasure among vegetables" since ancient times.

It is a very traditional and excellent ingredient. As a delicacy that has been included in the "Book of Songs", it has a long history of consumption for more than 3,000 years.

Winter bamboo shoots and spring bamboo shoots are actually family, but the time for picking 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 bamboo shoot buds on bamboo whips, without any essential difference.

Generally speaking, bamboo shoots are called winter bamboo shoots before they grow and are called spring bamboo shoots after they are unearthed. The meat of winter bamboo shoots is more fine, and the taste of spring bamboo shoots is mostly fresh and crisp.

Zhao Ziyu was stunned.

"Bamboo, what are bamboo shoots?"

Leng Han also looked at him.

Lin Chou scratched his head and said in confusion, "It's just bamboo shoots!"

The two of them were still confused.

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 dig?"

Xiao Wu patted his chest and promised, "Before the Blood Corpse Project, I, Wu Ke, studied various plants. How could I not know bamboo shoots? I have planted them myself and ate them myself."

Xiao Wu said as he was about to go out, Zhao Ziyu said with a thrilling heart,

"I'll go with you!"

Leng Han frowned, "I'll go too."

Zhao Ziyu suddenly felt like a eggplant made from frost, "Then, I won't go."

Leng Han stared at her eyes, "Do you still want to run?"

Zhao Ziyu was almost crying, "...Okay, go and go! Isn't it okay 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 constant temperature cabinet.

Although it has been many years, under the unique climate conditions after the catastrophe, the ham not only did not deteriorate at all, but instead deposited the taste of time, and it can be said to be in its prime.

Its appearance looks inconspicuous, or ugly.

Except for one missing piece, the surface was covered with gray velvet and white spots, drying into a ball.

It was a little light in my hand, and it seemed that the old branches that had been withered for many years had become completely loose.

In fact, the velvet on the surface of the ham is the crystals of amino acids produced by its fermentation and beneficial molds. The lightness is because the inside of the ham is almost completely dehydrated. Although it is light, it is still very strong.

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

When the fire pit is high, use fire tongs to pick up the ham and roast it carefully. After scorching every corner, soak it with rice washing water for a while, use a knife to scrape off the black and gray surface, and remove yellow fat.

This part of yellow bare fat must be removed. Without the protection of the skin, it will have some strange smell.

After washing again, the whole ham was completely refreshed, golden in color, and like a pipa.

The ancient heritage before the catastrophe has extraordinary attention to the consumption of ham. A small ham is generally divided into five parts: upper, middle, fire pupil (fire heel), fire claw, and oil dripping, which are suitable for making different dishes.

If you are more refreshing, you can cut into five equal parts of the length of the big knife. If you pay more attention to it, you will also break it down in detail.

Lin Chou's method is more commonly used. Cut down the head and tail of the ham directly, the toe is a fire claw, and the other end is a dripping of oil.

Because of the way the ham is suspended, the oil drops have the heaviest salt content, so it is suitable for stewing soup.

The part that is smaller near the toes that contains the tibia and fibula is the fire pupil. After being cut off directly, the most round, plump and most pleasant "pillar" remaining is the combination of the upper and middle sides.

Some people are used to making this part two, but the best quality is only the side with a larger bulge to a small piece of bone. The above is the essence of ham, the lightest salt and the most delicate flesh.

The last horizontal "南"-shaped part can be called the Chinese side.

After the ham was divided, Lin Chou selected a piece of the hind buttocks of the Black Mountain wild boar from the constant temperature cabinet, cut it into six inches square pieces and put it in the pot and cooked it, then took it out and washed.

Cut a slightly smaller drop of oil, put the fire pupil and the whole fire claw into a large casserole and blanch it over high heat, then put it in a casserole with fresh meat, add the water to a full extent, boil it on low heat and turn to a low heat.

While the three bamboo shoot diggers had not yet returned, Lin Chou stewed another pot of rice.

After the three of them came back, Lin Chou looked at the dug bamboo shoots, which were all fat and solid but had green tips.

Technically speaking, bamboo shoots that are seen with wind can be called spring bamboo shoots.

Choose the tenderest ones from them. Remove all the bamboo shoots and only leave the tenderest ones in the heart of the bamboo shoots. Blanch them in half and put them in a constant temperature cabinet to keep them absolutely fresh.

"Brother Chou, what dish are you going to cook?"

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

"oh..."

Wu Ke and Zhao Ziyu stretched their necks and looked at them for a while, but 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 the richest man in the country and a pine tree in the officialdom, because he had to take this time to prepare another dish, steamed ham.

Take the "one" part of the ham, put the skin downwards in a large bowl, add rice wine, green onion slices, ginger slices and regular pork bone broth, put it in a trunk, set it up and steam it with light heat and boiling water.

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

Then take a pot and place it on high heat, put a spoonful of broth and bring to a boil, add green salt and a few strands of chicken mushrooms torn into thin strips, pour a little cooked colorful hazel oil, add thin thick sauce, and pour the juice and steam the ham.

In the soup pot, the grease is constantly skimmed off, and the bamboo shoots are marinated half an hour in advance, so it can also be released from the pot.
Chapter completed!