Entertainment: let you work hard, not let you take white work

Chapter 189 Red stewed horse meat
Made into salami and air-dried, too long.

It must be too late to eat today.

So Ji Dong planned to stew a pot of horse meat and marinate some horse meat.

The rest are left over to make horse intestines and smoked horse meat.

These can also be handed over to the chefs of the program group.

It's not too difficult, and you can find some tutorials on the Internet.

It's enough for Ji Dong to guide one or two at the side.

The thigh meat of the horse that Ji Dong chose was better in taste than other parts of the body.

Just like pig's trotters, it has a good taste, a high percentage of lean meat, and doesn't have much peculiar smell.

Horse meat actually has some peculiar smell.

Just like the smell of mutton, if it is not handled properly, it will affect appetite.

Many people can't accept mutton.

In fact, it is still not cooked well. If it is cooked well, it can be completely free of smell.

In China, donkey meat, a substitute for horse meat, has a wide audience.

There is a saying that dragon meat in the sky and donkey meat on the ground.

Dragon meat is fake, no one has eaten it, but it can be compared with dragon meat, which shows that it has a very high status in the eyes of diners.

However, there is still such a saying in the countryside.

That is the smell of donkey meat and the smell of horse meat.

Between the lines, it is full of dislike for horse meat.

Cough
After Lin Yi cut the horse meat, he heard the water friends in the live broadcast room say that donkey meat smells good and horse meat smells bad.

Horse meat is not tasty and so on.
If one or two people say that everyone in Mushroom House doesn't think there is anything wrong, after all, everyone has different tastes, and a kind of food is not acceptable to everyone.

Just like Ji Dong’s salad with folded ear root, Mushroom House is polarized.

But in the live broadcast room, all horse meat tastes bad, so Huang Xiaochu and the others are numb? ? ?
Could it be that horse meat is really bad?

Everyone put a big question mark in their hearts.

Ji Dong felt that if he didn't say anything, they might be biased by the public opinion in the live broadcast room.

"Damn, let me say a few words, you have to understand, horse meat, mutton, these meats, why do these meats have a peculiar smell? Pork doesn't." Lin Yi explained to the water friends in the live broadcast room.

Whether it is a horse or a sheep, in fact, the amount of exercise is quite large. Herding horses and sheep have been running on the grassland for a long time, and they have developed strong muscles on their bodies.

Muscles are strong, and the sweat glands are more developed, just like we sweat a lot after exercise.

After the horses run, they sweat a lot, which is the root of the smell of horse meat.

If the cooking level is average and cannot handle this taste, then as the water friends said, horse meat will indeed have some peculiar smell and taste bad.

Moreover, due to the large amount of exercise, the fiber of horse meat is relatively thick, and it is still hard to chew.

As long as these two points are resolved, the taste of the horse meat will not be bad.

Of course, it's easy to talk about it, but how to cook horse meat deliciously still needs to be seen by the hands.

Lin Yi broadcast the live broadcast calmly, and didn't say he was hiding it.

The purpose is to let water lovers learn how to cook horse meat, so that they can unlock a new delicacy in the future.

But I didn't expect the water friends in the live broadcast room to say that they couldn't afford to be hurt.

The cost of making this dish is too high!
Beef and mutton can be bought in tens of dollars, but horse meat is much more expensive than beef and mutton.

And the numbers are rare.

In the southern region, the price is above 100 yuan.

"Brother, you think highly of me, am I someone who can afford horse meat?"

"It's outrageously expensive. I'd better watch you cook it. I can only buy a catty of horse meat for a day's wages."

"If it tastes good, it's acceptable, but if it doesn't taste good, it's like wearing a mask of pain."

"Brother, can you come and eat? /Bajizui."

Ji Dong ignored the cost issue.

Indeed, the price of horse meat is unacceptable for ordinary people.

Of course, this is not to say that slaughterhouses drive up prices, but that the cost of horse meat itself is very high.

Compared with cattle and sheep, raising a horse on a ranch requires a lot of cost.

Even for meat horses, the feed conversion rate is not high.

When picking horses just now, Lin Yi heard the staff of the ranch mention that this horse can only grow half a catty of meat after eating a hundred catties of grass.

Therefore, it makes sense that the price of horse meat remains high.

A horse can be sold for more than 1 yuan, and the price can be lowered, so it will be a ghost.

"The color of this horse meat is so weird." Reba's focus is not on the price of horse meat, but on the appearance of the horse meat.

I believe everyone has seen beef, it is red and looks very beautiful.

And the appearance of the mutton is quite high, pink and tender.

But horse meat was different, it was flesh-colored, with a strange crimson color.

It looks a little strange, no wonder Reba complained.

In terms of appearance, horse meat is indeed not as good as beef and mutton.

"Horse meat is like this, but it will disappear after being cooked." Lin Yi told Reba.

After Lin Yi finished processing the horse meat, he soaked the horse meat in cold water to remove the smell.

It does not need to be cured with salt like other meat.

After about 1-2 hours, it can be used.

Ji Dong also did some other things during the period.

It's still early for dinner.

"Brother, I think it's too difficult to be a chef. It's okay if you cook home-cooked dishes. If you cook such difficult dishes, you need to prepare them a few hours in advance, and it seems to take a long time." Reba Seeing Ji Dong busy with work, he was sweating, so he took a tissue to wipe Ji Dong's sweat intimately.

Lin Yi smiled slightly: "360 lines, each line has its own difficulties, isn't it difficult to be an actor?"

Reba thought about it carefully, that's true.

Some money seems to be earned easily, but others will not know the hard work behind the scenes.

There is a saying in Liyuan, 3 minutes on stage, ten years off stage.

No one can succeed casually.

Ji Dong changed the water for the horse meat several times in the middle, and the last time he changed the water, he saw that the water in the basin became thinner.

So far it's ok.

This first step is done.

After removing the horse meat, rinse it repeatedly with clean water.

Then you can start the pot to boil water.

After the water boils, put the horse meat into it and blanch.

When it is six mature, take out half of the horse meat, and continue to blanch the rest until it is fully cooked.

Then it becomes two pots.

Different pots, different methods.

As the horse meat is cooked, the aroma gradually wafts out of the pot.

Huang Xiaochu and the others had never smelled this kind of meat smell before, but let alone, it was quite fragrant.

"This is not as embarrassing as the water friends in the live broadcast said."

"I think it still depends on the level of the chef."

"+1, brother, there are no bad ingredients."

"I'm looking forward to it even more now."

Ji Dong poured some marinade that he had just prepared into one of the pots.

This is stewed horse meat.

When the marinade is boiled in the pot, put in the cooked horse meat, turn to high heat and boil, wait for it to boil, then turn to medium heat and cook for 2 hours
The other half of the horse meat was boiled until it was half mature, and when the pot next to it was finished, Ji Dong started to cut the green onions and ginger slices.

After the various condiments are cut, pour them into a basin, and then pour in soy sauce and other seasonings.

Stir well, pour in some horse meat soup, turn on low heat, and stew the horse meat.

This is horse meat stew.

There is another process for braised horse meat, which is to take it out of the pot and slice it after cooking for 2 hours.

(End of this chapter)