Chapter 164 Refrigerator
She ignored Mu Xi's teasing and fixed her eyes on the lamb shoulder.
The meat here is moist and pink with noticeable marbling.
The white bones are wrapped with a thick layer of fatty meat on the outside.
Since the shoulder part is more active, the meat of lamb shoulder has long fibers and contains more fat tendons, making it tender and fat when eaten.
Best for frying or grilling.
Pick out the lamb shoulder, chop it into appropriate sizes, put it in a bowl, and add seasoning to make it taste good.
There is also a large piece of mutton fat in the basin. The sheep last time also had mutton fat. It is put in the pot to refine the oil like lard. After refining, it is put into an enamel bowl. When frying rice or cooking, take some out and put it in to increase the aroma.
Although mutton has no mutton smell, mutton fat does have a bit of mutton smell, so it is not often used.
But the oil residue after refining is very fragrant. Zhao Yeqing cleaned the mutton fat and put it into the pot to refine the oil. Finally, he took out the golden oil residue and let it cool.
Only a little oil residue was produced from a large piece of mutton fat. I sprinkled some chili powder on it and put it into my mouth.
The aroma of oil and the crispy texture, the taste is spicy from the chili powder.
This combination is just right.
He stuffed a piece into Mu Xi's mouth and then started to deal with the marinated lamb shoulder.
He did not forget to instruct Mu Xi, "When you have time, go get a carrot and put it in the mutton soup."
After saying that, he picked up chopsticks and put the mutton into the hot iron pot. There was freshly refined mutton fat in the pot. The mutton fat was not completely poured out, and some oil remained at the bottom of the pot.
As soon as the lamb shoulder is put in, it starts to make a sizzling sound that sounds delicious.
The smell of mutton suddenly spread in the air.
Mu Xi put the white radish into the pot and then went to deal with the sheepskin that was placed at the end.
In winter, sheepskin has to be soaked in salt water, and according to the current temperature, it has to soak for a whole day before processing can begin.
The salt water should be warm, and the sheepskin with most of the fat removed should be placed in it.
The temperature of the brine must be controlled later.
Frying is faster than baking. As soon as Mu Xi soaked the sheepskin, Zhao Yeqing shouted that it was time to eat.
They put some food in bowls and placed them in front of the original owner's grave before returning to the kitchen to eat.
After the lamb shoulder was fried in mutton fat, the surface became golden and crispy. She turned up the heat so that the outside was fried crispy while the inside was just cooked.
After biting into it for a while, the mutton inside was tender and fat was oozing out, almost making her faint from the aroma.
After eating one piece of the original flavor, she picked up another piece and sprinkled it with cumin and chili powder.
This meal does not include any staple food, and after the meal, the stomach is filled with mutton.
Finally, end with a piece of sweet radish and don’t forget to soak it in mutton soup.
Only make lamb blood sausage after you have eaten and drunk enough.
The sheep intestines have been processed cleanly, and there is almost no odor after the clean sheep intestines have been processed.
Salt and water were added to the sheep's blood in the basin and stirred in advance. If it did not coagulate into blood clots, a little flour was added to it and stirred into plasma.
We don't plan to make all the lamb intestines into blood sausage. Some of them can be made into lamb sausage. The lamb sausage uses the lamb belly, which is fat and lean and tastes delicious.
The lamb belly has the most meat besides the lamb legs. Just taking a small part to chop up and make lamb sausage is enough to fill all the lamb sausages.
Mutton sausage and sheep blood sausage are similar to the sausages made during the Chinese New Year. You just need to stuff them in and tie ropes at regular intervals. Don't fill them too full to avoid them bursting when cooking.
Lamb sausage and lamb blood sausage do not need to be air-dried or smoked. After making them, they are placed in a wooden box outside together with the remaining lamb and offal.
Now the wooden box seems a bit cramped. Half of the things are put inside, and the rest cannot be put in, so it has to continue hanging on the eaves.
I still need to make a bigger storage box.
Mu Xi spread a piece of plastic sheeting on the floor and nailed a square wooden frame with the four remaining wooden boards from the roof of the firewood shed.
The wooden frame was placed on top of the plastic sheet, and two buckets of water were picked up and poured into the wooden frame.
Zhao Yeqing asked: "Are you going to freeze a big block of ice?"
Mu Xi nodded, "After the ice is frozen tomorrow, we'll see if we can peel it off successfully. If we can, we can use the ice to make a storage cabinet."
After being frozen all night, I got up and saw that it was indeed frozen. It took a lot of effort to peel it off.
The plastic sheet underneath is the glossy and hard kind. After it freezes, you have to pour some hot water on the surface of the ice before you can peel it off with force.
Successfully obtained a large ice wall, which can be divided into two pieces. A total of six pieces are needed for the upper and lower parts and the surrounding areas to be combined into a freezer. Two pieces can be frozen at a time, and it takes two times to get all the materials together.
At this temperature, it would freeze in the morning and be almost solid by noon.
The ice wall was five centimeters thick and very solid. It took a long time to saw it open.
The ice walls are glued together using a natural adhesive - water.
When assembling the ice wall, just spray some water on the gap in the middle and it will freeze in one second. To ensure it is firmly stuck, you need to spray it several times. After spraying the water, grab a handful of snow and rub it a few times to increase the adhesion.
By evening all the ice walls needed were frozen.
The bottom and the surrounding areas only need to be glued together with water, but the top part is a bit troublesome to handle.
If you put it directly on top, you have to take it down when you want to get something, and it is very heavy, so it will easily break when you move it up and down.
Zhao Yeqing took out a chisel from the tool room and made a cut on the upward side of the ice wall.
“Make a groove at this location, and make it concave near the inside, so that the ice sheet above can get stuck in the groove and slide back and forth to open.”
This is a solution. Mu Xi nodded and took the chisel. "Be very careful. If you accidentally crack the ice, you'll have to start all over again."
After calculating the spacing, he began to do the final polishing. Mu Xi was very strong and accidentally chiseled off a piece of the ice wall.
Zhao Yeqing quickly picked it up, put it on the broken hole, and glued it back with some water.
When the groove was opened and the ice sheet was placed on it and could be pushed successfully, she felt a great sense of accomplishment.
"This is a real refrigerator, with a sliding lid."
The area of the refrigerator this time is not small, it is about the same as the horizontal freezer selling popsicles in small supermarkets.
Even after putting all the vegetables that needed to be frozen in the kitchen, it was still less than half full.
"The remaining space is wasted."
Mu Xi couldn't help laughing when he heard this, "So you mean to kill another sheep?"
She giggled and said, "There's no need to kill a sheep. Let's kill a cow."
Sheep can't eat much, but cows are the big consumers of feed.
There is a cow and two bulls at home, so it’s just right to slaughter one.
It just so happens that the weather is cold now, so the slaughtered cattle can be stored for a long time.
Who can resist sizzling beef skewers?
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