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Chapter 539 Haggis Soup and White Water Sheep's Head!New Year's Eve is here, start preparing for the New Year's Eve dinner! 【Subscribe】

"Xu Bao, what's the best pairing for haggis soup?"

As soon as the sheep intestines, tripe and other internal organs were cleaned with flour, Shen Jiayue stumbled into the kitchen, 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 you can also serve it with noodle pot or naan. What do you want to eat?"

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

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

"Be careful and don't fall into the water."

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

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

Lin Xu put the washed lamb tripe and intestines into a pot of cold water, added high-grade liquor, green onion and ginger, and blanched the water to remove the peculiar smell of the internal organs as much as possible.

In the yard, Chen Meijuan turned on the oil pan she had used at noon again, preparing to fry some fried food for Chinese New Year.

In the morning, I actually fried a batch, such as dried tofu, such as large pieces of roast meat, ribs, fish pieces, 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 noodle balls, Lin Xu likes to eat meatballs, and there are sweet potato balls, radish balls, tofu balls and so on.

For Chinese New Year, you have to prepare enough food.

Boil the blanched lamb haggis, first skim off the foam with a spoon, then fish it out, and wash it with warm water.

After blanching, the smell is much less.

Lin Xu changed the pot of water again, put the lamb intestines and tripe, green onion and ginger, peppercorns, Chinese prickly ash, angelica dahurica, ginger, and grass fruit, and started to simmer.

To make haggis, you need to cook the haggis first, and then put it in mutton soup for a second cooking.

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

Among the haggis, lamb lungs and livers are not resistant to cooking, so they need to be put last. Generally, after the lamb intestines and tripe are cooked thoroughly, put the lamb livers and lungs, and then cook for about 15 minutes, and then they can be out of the pot. up.

While cooking the haggis, Lin Xu brought the two sheep heads that had been chopped off in the morning to the yard, and began to burn the wool with a spray gun.

In the traditional haggis soup, there is mutton head meat, but Lin Xu felt that it would be a waste to boil it directly into the soup, so he planned to pack it up and make a traditional Beijing delicacy - Baishui sheep head.

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

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

The sheep's head is completely burnt black, soak it in warm water for a while, so that the black ash on the surface can be thoroughly washed.

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

"The freshly fried meatballs are still delicious."

Chen Meijuan said while busy:
"Don't focus on eating by yourself, ask Yueyue to come and eat together. When you get married, you have to think about having a daughter-in-law. Don't always pretend to be full and the whole family is not hungry."

Lin Xu smiled:
"She went boating with Sister Yuanyuan. She was already very full at noon, and she also ate jujube cake and candied haws. Now she can't eat anything."

"Rowling now? You have to pay attention to safety. Wear thick clothes in winter. Even people who can swim may not be able to swim if they fall into the water."

Winter clothes have very good water absorption. When dropped into water, the clothes can quickly absorb dozens of catties of water.

These weights will increase the burden on the body, coupled with panic, hypothermia and other situations, 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 going to the reservoir for a few reminders, only to find that Dundun had disappeared.

Just at this moment, Han Shuzhen came back from a circle with Mrs. Shen, and said as soon as she entered the yard of the farmhouse:
"Walking around with Dundun in her arms, Yue Yue has to go boating with it in her arms. This girl has become more and more daring after she got married."

Lin Xu:? ? ? ? ? ?

Has Dundun participate?
I can rest assured that.

With Dundun on the boat, the chance of capsizing will be infinitely close to zero.

My good baby is really smart, and knows how to hold back to increase luck.

That's right, better than my sister-in-law!

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

Clean the black and 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 the knife from the sheep's head to the tip of the sheep's nose.

This is done to facilitate maturation, and secondly, it allows the sheepskin to shrink during cooking, actively exposing the sheep's skull and making it easier to remove the bone.

After everything was cleaned up, Lin Xu didn't start production right away.

Instead, put the sheep's head in clean water and start soaking to remove as much blood as possible from the sheep's head, so that the taste of the sheep's head is better.

The Baishui sheep head does not add any seasoning 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 tripe and intestines in the pot were almost cooked, he put the lamb liver and lungs, which had been cleaned repeatedly, into the pot, cooked for another 15 minutes, took them out of the pot, and set them aside to dry.

After cooling down, start to change the knife.

Sliced ​​lamb tripe, lamb intestines cut into hob segments, lamb liver and lungs sliced, and lamb blood taken and cut into strips. The ingredients for haggis soup are ready.

Later, just use the boiled mutton soup to stew again, and season with salt and pepper, and you can enjoy the deliciousness.

After the haggis was changed, Lin Xu took out the soaked and turned white sheep head, put it in clean water and started to stew.

While stewing the sheep's head, he roasted some prickly ash and salt on a low heat, ground it into a powder, and then added a little amomum powder and a little clove powder to increase the aroma of the meat.

After cooking the sheep's head for about an hour, the skin on the front of the sheep's head has completely split and shrunk, exposing Bai Shengsheng's skull.

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

In this way, the whole mutton head meat becomes a whole piece of meat connected by the chin, and this piece of meat is the white water mutton head that people in the capital have never forgotten for generations.

In addition to the mutton head meat, the removed skull also contained the essence of Baishui mutton head.

Disassemble the skull and take out the fully cooked sheep brain. The temperature is still high at the moment, and the sheep brain has a texture of tofu. After cooling, the sheep brain becomes slightly hard. Cut into slices and enjoy the taste. Soft and full of flavour.

After taking out the sheep's brain, take out the sheep's eyes, and let it dry and slice later, the taste is tender and delicious.

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

As for the sheep tongue, tearing off the tongue coating on the surface and cutting it into slices with an oblique knife is also an unforgettable delicacy.

After removing the mutton head meat, put it in the refrigerator for a while to lower the temperature completely. Only in this way can the taste of the mutton head be good.

At this moment, the mutton soup has also been cooked, and Chen Meijuan also baked dead noodles and scallion pancakes in a large pan outside. 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, pour in the chopped mutton haggis and stir fry it.

Stir-frying the cooled lamb haggis can stimulate the fresh aroma in the meat again. Stir-fry the aroma and add it to the boiled mutton soup. The milky white soup instantly makes the whole soup taller.

Haggis should be boiled for a while before eating, so that it is more delicious.

Lin Xu didn't waste the mutton used to boil the haggis, cut it into thick slices and put it on the plate. The ribs were separated and served with dipping sauce and salt and pepper. A perfect dipping mutton and hand-cooked mutton were completed .

The two mutton dishes were properly arranged, and Lin Xu brought them to the dining table, and then brought out the mutton head meat that had been cooled in the refrigerator, and began to change the knife.

The mutton head meat is relatively thin, while Baishui mutton head needs to be cut into large slices, which puts high demands on the chef's knife skills.

Lin Xu put a whole piece of mutton head flat on the chopping board, and then tilted the kitchen knife completely, the angle between the knife and the chopping board was only [-] degrees.

Such knife work is called slope knife.

The slope knife method can cut thin ingredients into large slices. In addition to Baishui mutton, some kidney dishes and chicken gizzard dishes also require slope knife slices.

The thinner the mutton head, the better. The best knife is to cut the mutton head to the thickness of the paper, and you can even see the writing on the newspaper through the meat.

Only in this way can you truly feel the grace and tender taste of lamb head meat.

After the two mutton heads were cut, Lin Xu changed the mutton tongue, ears, brain, eye, ladder and other parts into a big basin together with the mutton head meat.

Put the pot in one hand and shake it, let the mutton inside stir, and sprinkle salt and pepper in it with the other hand.

The salt and pepper must be sprinkled on the mutton like snow, so that it is delicious to eat, and the texture and taste are at their peak.

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

Lin Xu put the mutton mixed with pepper and salt into a stainless steel tray, and just put the mutton with sauce and hands on the table, when Shen Guofu, who had slept all afternoon, came over:
"Hey, it's actually Baishui sheep's head. This is a century-old dish in the capital. You have to drink it..."

When he came across such a good dish, he originally wanted to drink two cups, but when he noticed that Director Han was glancing at him, he swallowed the drink abruptly, and reorganized his words:

"Drink more bowls of haggis soup to be worthy of such a good dish."

Han Shuzhen gave him a blank look:
"Drink so much at noon, don't drink tonight, wait for tomorrow's New Year's Eve dinner, let you relax and drink."

Upon hearing this, the smile on Lao Shen's face immediately appeared again:
"My wife still loves me!"

Shen Jiayue, who came back from the boat, smiled and said:

"How old are you and still throwing dog food here, do you have a sense of public morality?"

"Go and go, I will tease my parents all day... How does it feel to row? Have you exercised?"

"It's so cool. Sister Yuanyuan and I rowed to the other side, feeling like we've digested everything we ate... Today's Haggis Soup, I'm going to drink two big bowls, and after I'm done, go to the reservoir to set off firecrackers."

I bought a few hundred yuan of small cannons today, and I have to put them all out, because tomorrow the small carload of fireworks and firecrackers my father ordered will be delivered, and the small cannons will not be rare by then.

Lao Shen hadn't let off fireworks for many years, so he directly asked the company to order a carload of fireworks of various styles, so as to find out the feeling of setting off firecrackers when he was young.

In the kitchen, Lin Xu added some salt and pepper to the pot, stirred evenly, poured the haggis soup into a basin, and carried it to the restaurant.

In addition to the haggis soup, he also prepared seasonings such as chopped shallots, chopped coriander, pepper and salt, sheep oil and pepper, and everyone can freely mix and match the ingredients in the soup.

This afternoon, both the elder aunt Lin Hongxin and the second aunt Lin Hongxia went back.

They also had to prepare for the New Year, and there were fewer people eating, but they still sat at a large table. After all, Chen Meide and Chen Meiliang's family and Lin Hongjun, Lin Hongqi's and Shen Guofu's family were still quite a lot of people.

Chen Yuanyuan took a spoon to help everyone serve the soup. As soon as they sat down, Lin Xu brought some side dishes such as kimchi and sugar garlic from the kitchen, and the dinner officially started.

Shen Guofu picked up a piece of mutton and put it into his mouth to chew slowly, with a surprised expression on his face:
"This mutton head meat is really strong and delicious. Xiaoxu will cook another mutton head tomorrow, and make a white water mutton head for the New Year's Eve dinner."

Lin Xu said:

"Okay, I'm going to the city to post Spring Festival couplets tomorrow, and I'll buy a sheep's head along the way."

To be honest, today’s sheep are a bit small. Generally speaking, two or three years old sheep’s head is most suitable for making white water sheep’s head. The meat of Jie mutton is tender and has no peculiar smell, so it is most suitable for this white water boiling method.

Lin Xu put chopped chives and coriander into the haggis soup, and added a spoonful of lamb oil and chili.

After melting, the scent of suet will waft out.

Such a bite of lamb haggis, the spicy taste combined with the unique taste of lamb haggis, coupled with the unique deliciousness of mutton soup, is absolutely amazing.

After eating two bites of meat, the soup is still hot and undrinkable, and it can be used to soak dead noodles Guokui.

Lin Xu broke the pot helmet into small pieces and soaked them in a bowl.

Before she had time to eat, Shen Jiayue, who was next to her, sneakily picked up a piece of pancake with her chopsticks. After tasting it, she found it delicious, so she picked up a piece of pancake and broke it.

While eating, Mrs. Lin said:
"Tomorrow, Xiaoxu and Yueyue will go to the city to put up Spring Festival couplets, just to identify the door of the house. Meijuan and Hongqi will go to your mother's place to put up Spring Festival couplets. Virtue, Meiliang and Hongjun will go home to put up Spring Festival couplets and arrange their own affairs. At noon If you can come back, you can come back, and if you can’t come back, you can solve it separately. Remember to go to the grave after lunch, don’t forget about it.”

The family is getting better every day, and it's time to tell the old man during the Chinese New Year.

Mrs. Chen took the conversation and said:
"When I came back from the grave, I started preparing the New Year's Eve dinner and making dumplings. This year, our family will gather together to celebrate the New Year, and try to be as lively as possible."

Shen Guofu said with a smile:

"You all go to work tomorrow, and Shuzhen and I will also drive to the city to see if we can buy some new year's goods."

Although the ingredients are almost ready now, including chickens, ducks, geese and pigs, but there is no seafood, Shen Guofu always feels that something is missing.

Taking advantage of nothing to do tomorrow morning, drive to the city to buy some seafood, this kind of New Year's Eve dinner will be rich.

Lin Xu took a lamb rib and dipped it in salt and pepper, and tore it lightly, and a whole lamb fell off.

He chewed the delicious mutton and said to Shen Guofu:
"Tomorrow you can drive my car to the city, and Yueyue and I will drive X1."

The father-in-law has always thought that the car of Maisa Rui is good, just for him to feel it. If he really wants to buy it, he can talk to Hou Dingshan, the vice president of Maisa Rui, and see if he can give a preferential price.

After all, this is what I helped to sell, so the price should be a bit more favorable.

Old Shen has been greedy for Lin Xu's car for a long time, and said with a smile:

"Okay, I'll drive it first and feel it. If it's good, I'll order two directly. I'll keep one in the capital and send one to my second brother."

Chen Meiliang needs to support the appearance. Although the G63 is very eye-catching, it needs to be upgraded.

As for the arrangement of G63, it will be enough to drive it to the vice president who has been dug out later. The company is talking with a horse farm director from the Beijing Suburb Equestrian Club.

Once an agreement is reached, he will immediately come to Yinzhou as the vice president and be responsible for the specific framework of the racecourse.

After dinner, Lin Xu tidied up the kitchen, and went to the reservoir with Shen Jiayue, Chen Yuanyuan, Chen Shaokang, Lin Hongjun's son Lin Bin, Lin Xu's cousin Lin Bin, and Chen Meide's son Chen Shaowei.

It's easy to get bored after playing with Sky Monkey for a while, and there's nothing wrong with wiping cannons. The reservoir is not frozen, so you can't feel the joy of throwing cannons on the ice.

On the contrary, there are two sounds in the sky and the earth, and it is very exciting to play.

It exploded on the ground, and then rushed to the sky to scatter a big firework. Everyone had a great time.

Chen Shaokang asked Lin Xu:

"Cousin, will Uncle Shen buy a lot of fireworks tomorrow? Are there any beautiful ones?"

Lin Xu said:

"The hundreds of thousands of fireworks are much more beautiful than this. It is said that there is also a sky pattern. Just wait for the shock tomorrow."

The next morning, Lin Xu and Shen Jiayue went to their home in the city to post Spring Festival couplets, visited a few old neighbors, and by the way, walked around the nearby shopping mall with Shen Jiayue, bought some plush toys that Dundun liked, and I bought new mobile phones and hand warmers for several elderly people.

Shen Jiayue also went to a sports store to buy badminton and other sports equipment, planning to play badminton with Chen Yuanyuan or her mother when she was free, and actively exercise.

This is not only to prevent obesity, the most important thing is that you can only eat if you work hard.

After buying these, the young couple bought a whole trunk full of various fruits, such as watermelon, cantaloupe, muskmelon, sunshine rose grapes, imported cherries, imported mangosteen, bayberry... almost everything that can be bought I bought it over and over again.

Since I plan to stay in the mountains this year, I naturally have to prepare enough food.

The young couple originally planned to have something to eat outside, but after thinking about it, there was nothing to eat, so they drove back and ate the noodles made by old lady Dunlin.

After lunch, we drove to Fenghuangshan Cemetery together, first to visit grandpa's grave, and then to grandpa's grave.

After the worship, drive back to the scenic area and start preparing for tonight's highlight - the New Year's Eve dinner!

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At two o'clock in the morning, someone here set off fireworks for half an hour, which made me unable to sleep well, resulting in a late update today.This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)