Chapter 539 Lamb offal soup and white water sheep head! New Year’s Eve is here, let’s start preparing for the New Year’s Eve dinner! [Please subscribe]

"Xubao, what should I eat with lamb offal soup?"

As soon as the sheep intestines, tripe and other internal organs were cleaned with flour, Shen Jiayue came to the kitchen with a bump in her hand, holding a bunch of candied haws with walnuts in her hand.

Lin Xu wiped his hands and said:

"Usually it's served with flatbread, but if you just order it, you can also go with hotpot or naan. What do you want to eat?"

Shen Jiayue brought the candied haws over and asked Lin Xu to bite one, and then said:

"I don't care, I'm not hungry yet. Sister Yuanyuan asked me to go rowing, saying it would help digestion. We are going to try it so that we can eat more haggis in the afternoon."

"Pay attention to safety and don't fall into the water."

"No, there were always rumors of floods in the past few years. My dad asked someone to teach me how to kayak. I am proficient in both water and water."

She fed Lin Xu another candied haws, and then went rowing with Chen Yuanyuan.

Lin Xu put the washed sheep tripe intestines into a pot of cold water, added high-strength white wine and green onions and ginger to blanch them to remove as much odor as possible from the internal organs.

In the yard, Chen Meijuan opened the oil pan she used for lunch again, preparing to fry some Chinese New Year fried foods.

I actually fried a batch in the morning, such as dried tofu, large pieces of roast pork, ribs, fish cubes, etc., but some meatballs still need to be fried separately.

The old lady likes to eat vermicelli balls, Lin Hongqi likes to eat mung bean noodles, Lin Xu likes to eat meatballs, and there are also sweet potato balls, radish balls, tofu balls, etc.

During the Chinese New Year, you have to prepare enough food.

Boil the blanched haggis. Use a spoon to skim off the scum, then take it out and wash it with warm water.

After blanching, the odor is much reduced.

Lin Xu changed a pot of water, put the sheep intestines and mutton tripe in, added the green onion and ginger, then added peppercorns, peppercorns, angelica angelica, galangal, and grass fruit, and started to stew.

To make haggis, you need to cook the haggis first, then add it to the mutton soup and cook it a second time.

If you put raw haggis directly into the mutton soup, the soup will have a peculiar smell.

In haggis, sheep lungs and liver are not resistant to cooking and need to be added last. Generally speaking, wait until the sheep intestines and sheep tripe are cooked thoroughly before adding the sheep liver and sheep lungs, and then cook for about fifteen minutes, and it will be ready.

Damn it.

While cooking the haggis, Lin Xu came to the yard with the two sheep heads chopped off in the morning and started burning the wool with a spray gun.

There is sheep head meat in the traditional haggis soup, but Lin Xu felt that it was a waste to boil it directly into the soup, so he planned to take it out and make a traditional Beijing delicacy - Baishui sheep head.

This is a dish very similar to the mutton dipped in sauce, but the dipped mutton is sliced ​​and eaten with sauce, while the white water sheep head is sliced ​​and eaten sprinkled with pepper and salt.

Because sheep head is eaten with the skin on, it has a chewy texture and delicious flavor, making it a delicacy that many people will never forget.

Burn the sheep head completely black, soak it in warm water for a while, so that the black ash on the surface can be completely washed away.

At this time, the sweet potato balls had been fried. Lin Xu washed his hands, picked up one and tasted it, and couldn't help but said:

“The freshly fried meatballs are still delicious.”

Chen Meijuan said while working:

"Don't just eat for yourself. Ask Yueyue to come and eat with you. When you get married, you have to think about your wife. Don't act like you have enough for yourself and the whole family is not hungry."

Lin Xu smiled:

"She went boating with Sister Yuanyuan. She was very full at noon, and she also ate jujube cakes and candied haws. Now she can't eat anything."

"Riding a boat now? You have to pay attention to safety. Wear thick clothes in winter. Even if you can swim, you may not be able to swim if you fall into the water."

Winter clothes are very absorbent. If dropped into the water, the clothes can quickly absorb dozens of pounds of water.

These weights will increase the burden on the body, coupled with panic, hypothermia, etc., even people with good water skills may capsize in the gutter.

Chen Meijuan's reminder brought Lin Xu back to his senses. He was just about to go to the reservoir to give a few reminders when he realized that Dundun was missing.

Just at this moment, Han Shuzhen accompanied Mrs. Shen from a walk outside and said as soon as she entered the farmyard:

"I was carrying Dun Dun around, but Yueyue had to carry her to go boating. After this girl got married, she became more and more bold and reckless."

Lin Xu:??????

Is Dundun involved?

Then I’ll feel relieved.

If you are on a boat, the chance of capsizing will be infinitely close to zero.

My sweet baby is really smart and knows how to hold on to Dundun to increase his luck.

Not bad, better than my sister-in-law!

He took an empty bowl, filled some freshly fried meatballs for his mother-in-law and Mrs. Shen to taste, and then went to clean the sheep's head.

Clean the black ash on the surface of the sheep's head, and then use a small brush to clean the ears, mouth and even the nasal cavity.

After washing, pick up the knife and cut it from the head of the sheep to the tip of the sheep's nose.

This is done to facilitate ripening, and secondly, it allows the sheepskin to shrink during cooking, actively exposing the sheep skull, making it easier to remove the bones.

After everything was cleaned up, Lin Xu did not start production immediately.

Instead, put the sheep head into clean water and start soaking it to remove as much blood as possible to make the sheep head taste better.

No seasoning is added to the white water sheep head during the cooking process, so it needs to be soaked more, otherwise the meat will have a peculiar smell and the whole dish will be ruined.

Half an hour later, when the sheep tripe and intestines in the pot were almost cooked, he put in the sheep liver and sheep lungs that had been cleaned repeatedly, cooked for another fifteen minutes, took them out of the pot, and set them aside to dry.

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After it cools down, start cutting.

Cut the sheep tripe into strips, cut the sheep intestines into hob segments, slice the sheep liver and sheep lungs, and then take the sheep blood and cut it into strips. The ingredients for the haggis soup are ready.

Later, just simmer it with the cooked mutton soup and season it with salt and pepper, and you can enjoy the deliciousness.

After finishing cutting the haggis, Lin Xu took out the soaked white sheep head, put it in clean water and started stewing it.

While the sheep head was stewing, he roasted it over low heat, fried some peppercorns and salt, grinded it into powder, and then added a little amomum powder and a little clove powder to increase the flavor of the meat.

The sheep head has been cooked for almost an hour. The skin on the front of the sheep head has completely cracked and shrunk, and the white skull is exposed.

Lin Xu peeled off the meat skin while it was hot, pulled out the sheep's skull, and then removed the lower jaw bones and the sheep's tongue.

In this way, the entire sheep head meat becomes a whole piece of meat connected by the chin. This piece of meat is the Baishui sheep head that has been remembered by generations of people in the capital.

In addition to the sheep head meat, the removed skull also contains the essence of the white water sheep head.

Open the skull and take out the fully cooked sheep brain. The temperature is still high at this time and the sheep brain has the texture of tofu. After cooling, the sheep brain becomes slightly hard. Cut it into slices and enjoy the taste.

Soft and full of flavor.

After taking out the sheep's brains, take out the sheep's eyes as well, let them dry for a while and then slice them into pieces. The texture will be tender and delicious.

The upper jaw part of the sheep's mouth can also be completely removed. The meat in this part is called the ladder. It tastes crisp and tender, and it feels like eating brittle bones.

As for the lamb tongue, tear off the tongue coating on the surface and cut it into slices with a diagonal knife. It is also an unforgettable delicacy.

After removing the sheep head meat, put it in the refrigerator to cool down completely. Only in this way can the taste of the sheep head be good.

At this time, the mutton soup has been cooked, and Chen Meijuan is also outside using a large pan to fry the noodles and scallion pancakes. Everyone can eat whatever they want.

Lin Xu started making haggis soup in the kitchen.

Pour some mutton oil into the pot, heat it up, then pour in the chopped haggis and stir-fry.

Stir-frying the cooled mutton offal can bring out the fresh aroma in the meat again. Stir-fry the aroma and add the cooked mutton soup. The milky white soup will instantly make the whole soup taste better.
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The haggis should be boiled for a while before eating to make it more delicious.

Lin Xu did not waste the mutton used to cook the haggis. He cut it into thick slices and put it on the plate. The ribs were separated separately and served with dipping sauce and salt and pepper. A perfect portion of dipping lamb and hand-made mutton was completed.

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The two mutton dishes were arranged, and Lin Xu brought them to the dining table, then took out the cold mutton head meat from the refrigerator and began to cut it.

The meat of the sheep head is relatively thin, while the Baishui sheep head requires the sheep head to be cut into large pieces, which places high demands on the chef's knife skills.

Lin Xu placed a whole piece of mutton head meat flat on the chopping board, and then tilted the kitchen knife completely to slice it. The angle between the knife and the chopping board was only twenty degrees.

This kind of knife work is called a slope knife.

The slope knife method can be used to cut thin ingredients into large slices. In addition to white water mutton, some kidney dishes and chicken gizzard dishes also require the slope knife to be sliced.

The thinner the lamb head meat, the better. The best knife skills are to cut the lamb head meat until it is as thin as a piece of paper, and you can even see the writing on the newspaper through the meat.

Only in this way can you truly feel the graceful and soft yet tough taste of sheep head meat.

After cutting the two sheep heads, Lin Xu cut the mutton tongue, ears, brain, eyes, ladder and other parts of the mutton into a large basin together with the mutton head meat.

Put it down and hold the basin with one hand, shaking it to stir the mutton inside, and sprinkle pepper and salt inside with the other hand.

Salt and pepper must be sprinkled on the mutton like snow, so that it will be delicious and the texture and taste will reach their peak.

If you dip it in salt and pepper like eating dry croquettes, the flavor of the meat will be completely suppressed by the salt and pepper, and it will overwhelm the meat.
To be continued...