Chapter 54 The beast husband I chose is really good!
Jiang Xi didn't notice Mu Ling's stunned expression.
She wrapped her arms around Lu Liufeng's neck and nestled into his embrace. The cool, aloof scent unique to young men enveloped her, and the strong, powerful arms around her waist.
It wasn't until she landed that Jiang Xi belatedly felt a little embarrassed.
Fortunately, Lu Liufeng seemed fine. After putting her down, he simply patted her hair and then focused his attention on cutting the beef.
Jiang Xi quickly regained her composure and told him how to divide it.
"We'll need to singe the cow's head with fire to burn off the hair, and then scrape and wash it clean."
"After scalding the beef tongue with boiling water, peel off the outer skin."
"After the brain is removed, it is soaked in clean water to remove the blood."
"The meat on the neck of a cow is tougher and has more tendons, so it's suitable for slow cooking."
"The part of the beef shoulder, where the back shoulder connects to the neck, is called the chuck. It's suitable for grilling or pan-frying. Today, we'll slice it for hot pot! The other shoulder cuts can be used for stewing or braising."
"Beef brisket has a good balance of fat and lean meat, and it contains tendons. The tendons need to be stewed until tender to taste good. The brisket can be chopped into filling to make dumplings, but since we don't have flour, it's fine to just stir-fry it."
"We can grill the beef ribs directly! The ribeyes are located on both sides of the chest, which are suitable for grilling or hot pot! The beef brisket is located below the ribs and near the abdomen. If you have potatoes at home, you can make beef brisket stew with potatoes!"
"Beef tenderloin, also known as filet mignon, is the most tender part of the cow. When pan-frying it, pay attention to the heat and don't fry it for too long, otherwise it will become tough and not taste good."
"Beef sirloin, also known as beef tenderloin, has a firm texture. When cut into pieces about the thickness of one or two finger joints, it tastes best when pan-fried."
"Beef hind leg meat is mostly lean and a bit dry, so it's better to marinate it for a while before stir-frying. It's also more suitable for making hamburgers and dumplings. Of course, since we don't have any beef, we can chop it into filling and fry it into meat patties. Today, we'll use some for hot pot!"
"The foreleg of the cow, also called shank meat, has tendons, and the marbling is particularly beautiful after braising. We'll use this piece to make braised beef! When you eat potato noodles, just cut some and put it on top, it's delicious!"
"The rump meat is tender, so we'll slice it out and have it in a hot pot today. The rest of the rump meat can be slowly roasted and dried to make beef jerky, which we can carry with us as snacks when we go out."
"A cow has four stomachs."
Jiang Xi pointed them out to him one by one.
"The first three are esophageal variations: rumen, reticulum, and omasum. The last one is the real stomach, called abomasum."
"The rumen and tripe parts can be stir-fried, cold-dressed, or used in soups; the honeycomb tripe parts can be used for hot pot; the reticulum and honeycomb tripe can be braised; the omasum and tripe need to have the outer black membrane removed with hot water to get the white tripe, which can be used for hot pot today, or cold-dressed or braised later; let's braise the abomasum!"
"Beef liver, beef heart, and beef intestines can be braised or stir-fried, but beef tendons need to be stewed for a long time..."
"Oh right! We also have beef bone marrow! Let's just grill it later! Just sprinkle some salt on it, it'll smell amazing!!"
When Yi Yuexi returned carrying the washed vegetables, that's what she saw.
Mu Ling knelt by the table, covering her face with one hand and grinning foolishly.
The female master and Lu Liufeng were pressed very close together, pointing at the earthen ox on the animal skin on the ground, and saying things that were hard to understand.
Is there really so much to it when it comes to eating beef?
Why not just chop it up and roast it over a fire or throw it into a pot?
Lu Liufeng listened very attentively. He wrote down every method the female master mentioned in his mind and categorized them into stewing, frying, stir-frying, and roasting.
In particular, the female owner said to cut it into thick slices and fry it directly. She said these can all be called steak: chuck, ribeye, tenderloin, and sirloin.
However, since the sirloin and ribeye were used for hot pot today, he thought he would cut a few nice pieces to save for his mistress to make steak.
Lu Liufeng raised his hand, and wind blades sliced down one after another, perfectly dividing the area according to the female master's requirements.
Looking at all this, even though she didn't have OCD, Jiang Xi felt a sense of satisfaction. The cuts were so beautiful!
After cutting it, Lu Liufeng turned around and called to Mu Ling to cook the bull's head.
“Mu Ling…”
But after calling out just one name, he was speechless, because Mu Ling was still kneeling by the table.
Yi Yuexi placed the washed vegetables on the table and kicked Mu Ling.
"Lu Liufeng is asking for your help."
Mu Ling snapped out of his daze in an instant. He stood up with a flicker in his eyes, walked over, stopped beside the female master, and quickly glanced at her.
"What, what is it?"
Jiang Xi was taken aback when she saw that he was still covering his face.
She...she just lightly touched me, it wasn't even a pat, right?
Is it really that serious?
Jiang Xi asked him somewhat shyly.
"Is your face alright?"
Mu Ling quickly lowered her hand, her eyes flickering as she shook her head.
"It's alright, it's alright."
Jiang Xi was suspicious.
Why cover it up if there's nothing wrong with it?
Lu Liufeng shook his head helplessly and spoke directly.
"Mu Ling, burn the cow's head to remove the hair from the hide, then scrape and wash it clean."
Mu Ling said "Oh" and left somewhat reluctantly.
His mind was filled with the scent of the mistress, the first thing that came after the slap...
I really want to get slapped by the female lead again...
Jiang Xi went to stir-fry the spicy broth.
The fire pit has been improved by extending one fire pit outwards to create a second one, so that two stone pots can be placed side by side to make a double-compartment hot pot!
The pork bone soup had been simmering for a while and was beginning to smell delicious.
However, before stir-frying the spicy broth, Jiang Xi first rendered a large pot of beef tallow, weighing several dozen kilograms.
Then use most of the butter to stir-fry the spicy broth, then divide it into portions so you don't have to stir-fry it fresh every time you eat hot pot.
Pour in plenty of dried chili peppers, Sichuan peppercorns, ginger, garlic, cinnamon, bay leaves, and cardamom!
For a moment, the kitchen was filled with the sounds of coughing and choking.
No one ran away.
Mu Ling coughed until tears streamed down her face; all the beautiful thoughts in her mind turned into tears.
Jiang Xi also choked and couldn't stop.
When it was almost done, she quickly turned off the heat and then called on Yi Yuexi, who was free after cutting the potatoes and taro, to help.
"Quickly give me a few bamboo tubes. I'll divide this spicy broth into several bamboo tubes so that next time I cook hot pot, I won't have to stir-fry it myself, and it won't be so pungent."
Yi Yuexi went to the yard to cut bamboo tubes.
The moment he stepped out of the kitchen, he took a deep breath. Even amidst the swirling snow and wind, he felt as if he had arrived at a sacred place.
It's so hard to get even a bite to eat!
Lu Liufeng raised his hand, and a breeze flowed around the female master, carrying choking air, circling the fire room, and blowing outside.
Yi Yuexi, who had just taken a few breaths of fresh air in the courtyard, was forced to take a big gulp of choking air as soon as she returned with the bamboo tube.
His beautiful fox-like eyes instantly welled up with tears.
He glanced at Lu Liufeng, suspecting that he was doing it on purpose.
Jiang Xi belatedly noticed the breeze, and her eyes sparkled as she looked at Lu Liufeng.
I thought to myself, "I really chose a great beastman! He's so capable!!"
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