magic ranch

Chapter 634 Authentic Killing Pig Dishes
(Thanks to friends Xiong, Mingshao, Xiaosheng1984, phillip9494 monthly tickets for their encouragement)

Back in the ranch, Liu Heming called Tang Shenshen over.There are too many pork. Apart from saving some for the restaurant, many parts have to be reprocessed.

This is also another way to find a market for these pigs. Bacon, sausage, bacon, and ham that should be produced must also be produced.

Dividing pork is not so easy. Liu Heming personally performed the work, and today he only divided five heads.The rest of the pigs were sent to the restaurant's cold storage first, so let's make do for now.

Is this also the year of the pig, so Liu Heming asked George to contact his friends again, and tonight he will eat pig-killing dishes in the ranch.Today is the real pig-killing dish, which will be served by Liu Heming himself.

Tang Shenshen and the others are also very busy here. Although the sausage and bacon are easy to make, there is too much meat today.And she was very curious about how to make ham with Liu Heming.

What else can I do, cheat.He doesn't even know how to make sausages and bacon, and he only ate ham once before, so now he can only rely on the system.

It cost him [-] points of bioenergy to redeem the ham formula, which is a bit cheaper compared to the lucky draw, but he still feels a little bit pained.

The lucky draw is free, and there is a chance to draw magical plants and animals.

In fact, whether it is sausage bacon, ham or bacon, the production methods are similar, and they all need to go through the processes of pickling, fermentation, and smoking.

Liu Heming was very careful when rubbing these pork legs, and tried to coat all the parts with salt, so that the salt could penetrate in well and pull out the moisture in the legs.

It's just that this is only the first process, and the salt application is not done once, at least three or four times.The formula given by the system is more interesting. When the salt is applied to dry and ferment, the ham needs to be wrapped with those spinach leaves in the pasture.

He didn't know how the spinach and pork leg would react, and the system didn't explain it to him.However, since the system is arranged in this way, it will definitely have a special effect.

Judging from the formula exchanged this time, I am now the master of the system, the villains of the system are soy saucers, and the system is doing my best to serve myself.

When I got the recipe of Roujiamo in the past, there were still some "dogmas", but now the system can adapt to local conditions and use the products in my pasture.

Otherwise, he really doesn't know how these spinach can maximize the benefits.It must be too wasteful to put it into a restaurant to make a dish.

But it is also interesting to say that these special crops produced in the pasture have their own "willfulness", and the same is true for these spinach.Their growth rate is extremely slow. Normally speaking, other people grow spinach in greenhouses, and it should be on the market by now, but his side only grows less than fifteen centimeters.

The big guys came here very quickly, even though some people also have jobs, now it is considered that Liu Heming, the big boss, is specially recruiting, this is considered a special case.

"Boss, a guest asked just now, can I get them some of the dishes we are going to eat today." Everyone was busy, and Heloise trotted over and asked.

"Can they like this? At the beginning, George and the others didn't like it very much." Liu Heming said with a smile.

"They think it should be delicious." Heloise said solemnly.

"Boss, isn't this a very traditional Chinese dish? Anyway, I told them so, shouldn't it?"

"Tell them, it's better to eat in the restaurant normally, and I will give them some for free. It's not worth a lot of money, so let's try it first." Liu Heming said with a roll of his eyes.

He also said that why the tourists wanted to try this was all fooled by Heloise.But Heloise was not bad at fooling around, the taste of this pig-killing dish was indeed not bad, I'm afraid they might not be used to it.

Liu Heming didn't let go of the pig's head.Pork head meat, pig tongue, pig ears, these are all delicious appetizers.And these Georges also like to eat very much, but they have to control it a little bit, because their bodies are too fat now.

Wash the big bones, blanch them in water, then add scallions, garlic cloves, ginger slices, and other seasonings, put them on the rack and stew.

After finishing the busy work here, Liu Heming fished out more than 20 sauerkraut from the sauerkraut vat over there, and went directly to a half of the vat.Today the guests have requests, so do more.

This time, it once again showed Liu Heming's proficiency in knife work, and even the master chefs who followed him making bacon and sausage had to admire it.

The knife is clean and neat, and the speed is extremely fast.That big piece of sauerkraut didn't seem to take much time at all, let alone Liu Heming shredded it.

The pig intestines on my side have not been cleaned yet, and the sauerkraut on the other side has been cut and soaked in water.

Although, I am used to watching Liu Heming cook in the restaurant.But I have never seen so many dishes like today.

"Dad, Dad, I'm going to cook too." Alex, who came back from school, trotted over, followed by Teresa, who was not as fast as her.

"You'll be busy in a while. Dad has to prepare a lot of dishes today." Liu Heming squatted down and touched his forehead with his daughter and said.

Originally, I just wanted to have a little fun at home, but now everyone seems to be in high spirits, so why not have a set of authentic pig-killing dishes.

In fact, there is no uniform standard for the practice of killing pig dishes in various places. The authentic ones in his heart are the ones that his family ate when he was a child.

"Shen Shen, help me fill some blood sausage first, and then put it in the sauerkraut, and let us eat it ourselves." Liu Heming said while leading his daughter to peel the garlic.

"Boss, I think it's better to use less. They really don't like pig's blood." Tang said with a deep smile.

The taste of blood sausage is still very good, but Americans are not good at it.This may have something to do with their beliefs, but Liu Heming didn't know it in detail.

But such delicious food, Liu Heming didn't want to miss it.Today's pig blood is extra, and the rest goes to the slaughterhouse.

The weather is still relatively cold now, but the tourists have finished skating on the Great Lake, and now they all come to watch these people clean up and cook here.

They were also unwilling to be lonely, took out their mobile phones, and took pictures of the whole scene here.Did they just come here to play, and now Liu Heming leads everyone to do these, these operations are also new things that they have never known before.

After Tang Shenshen finished filling the blood sausage, the pot next to it was boiled again, and when the water boiled, he threw the blood sausage into it.The other masters also made almost the same amount of sausages and bacon. They carried them on poles and put them in the big house.

Now there is no special fermentation room, so we can only vacate one room in the villa, let's make do with it temporarily.

The big bones stewed in each pot were almost the same. Liu Heming took out a piece, picked a piece of meat from it with chopsticks, and then sent it to Alex's small mouth that had already opened wide.

Alex was very satisfied, and then asked Liu Heming to pull a piece for Miss Teresa to taste.People are not stingy, and they know that there are good things to share with friends.

But what I didn't expect was that just after the two children answered correctly, Heloise also came over.

"Really, I'm so grown up, I'm still like a child." Liu Heming had no choice but to tear a piece for her too.

Heloise, who also ate the meat into his mouth, was so proud that he didn't care even if someone was taking pictures nearby.Now she's sort of a half-celebrity anyway, the champion jockey of the Breeders' Cup.

After cleaning up all the seasonings in the pot and clearing the blood foam, Liu Heming began to add sauerkraut to it.So many pots of sauerkraut were all put into these big pots by him, filling them to the brim.

This was not finished yet, so I picked up a few strips of pork belly from the chopping board next to it, cut them randomly on the chopping board, and scattered them into the pot with a light flick of the knife.

Careful people found that none of these meat slices were next to each other. Although the spread was not so uniform, this is also a unique skill.

The sauerkraut pot is half done, and there are still some frozen tofu left, just wait until Jianguo.

Liu Heming went to the side again and brought over the two pig hind legs that had been set aside in advance. He used a boning knife to remove the meat from the pig legs, then cut them into slices, put them on a plate with oil and seasonings, and then steamed them in a pot.

"Dad, what else can I do?" At this time, Alex felt that he should help again.

"Mash the garlic with Sister Teresa, so that we can have delicious mashed garlic for dinner." Liu Heming said with a smile.

The little guy nodded happily, then ran aside with Teresa, and started pounding garlic with a small pestle.

Although it is said that occasionally a clove or two of garlic will be popped out, but the little guy has a lot of experience in doing this job.This is a job contracted by her, and she has to pound garlic when eating dumplings.

This busy work has really been busy for a long time, but after the aroma of the vegetables in each pot wafted out, no matter whether it was Liu Heming or others, they felt that such a long wait was not in vain.

The stewed sauerkraut is directly put into a pot, which is to be delivered to the restaurant.The cooked pork heart, pork liver and pork vermicelli sausage were also cut into slices and prepared as a platter.The bone-deboned meat removed from the big bones is served on a separate plate, and then a plate of mashed garlic prepared by Alex is served to each table.

Today's dining comfort will definitely not meet the standard of two sets of red knives and forks, and everyone is crammed to sit down.But no one has any complaints, it's all free.

Not to mention, this authentic pig-killing dish is very popular.Especially those steamed pork legs, which are sticky and not greasy, and taste great when dipped in garlic.

It's just that the quantity is less, and those who give everyone a sweet taste have to go to other meat forks.

Tang Shen was so depressed that the restaurant's turnover would plummet tonight.

(End of this chapter)