Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

She ignored Mu Xi's teasing and fixed her gaze on the lamb shoulder.

The meat in this part is moist and pink, with obvious marbling.

The white bones are wrapped in a thick layer of fatty flesh.

Since the shoulder usually moves a lot, the mutton shoulder meat has long fibers, more fat tendons, and is fat and tender in the mouth.

Best for grilling.

Pick out the lamb shoulder, chop it into appropriate sizes, put it into a bowl, and add seasonings to adjust the flavor.

There is also a large piece of mutton fat in the basin. The sheep also had mutton fat last time. It is refined in a pot like lard fat. After refining, put it in an enamel bowl. Take it out and add some when cooking rice or vegetables. It can increase the fat content. fragrance.

It's just that mutton doesn't have an odor, but mutton oil inevitably has a bit of odor, so it's not commonly used.

But the oil residue after refining was very fragrant. Zhao Yeqing cleaned the suet and put it into the pot to refine the oil. Finally, he took out the golden oil residue and let it cool.

A large piece of mutton fat was boiled out with only a little oily residue. Sprinkle some chili powder on it and put it in your mouth.

The aroma of oil combined with the crispy texture and the spicy taste of chili noodles.

This combination is just right.

Mu Xi also stuffed a piece into his mouth, and then went to process the marinated lamb shoulder.

He did not forget to instruct Mu Xi, "When you have time, go get a radish and put it into the mutton soup."

After saying that, he took the chopsticks and put the mutton into the heated iron pot. There was still the freshly made mutton fat in the pot. The mutton fat was not completely poured out, and there was still some base oil at the bottom of the pot.

As soon as you put the lamb shoulder down, it started to make a sizzling sound that sounded delicious.

The smell of mutton suddenly wafted in the air.

Mu Xi put the white radish into the pot and went to deal with the sheepskin that was placed at the end.

Winter sheepskins have to be soaked in salt water. According to the current temperature, they need to be soaked for a whole day before processing can begin.

The salt water must be warm, and the sheepskin with most of the fat removed is placed in it.

Next, the temperature of the brine must be controlled.

Frying is faster than roasting. As soon as Mu Xi soaked the sheepskin, Zhao Yeqing shouted that it was time to eat.

After putting some in a bowl in front of the original owner's tomb, the two returned to the kitchen to start dinner.

After the lamb shoulder was fried in mutton oil, the surface became golden and crispy. She turned up the heat so that after the outside was browned and crispy, the inside was still just cooked.

After biting into it, it became crispy for a while. The mutton inside was tender and oily, almost making her faint from the aroma.

After eating a piece of the plain one, she took another piece and sprinkled it with cumin chili powder.

There is no staple food in this meal. After the meal, the stomach is full of mutton.

Finally, it ends with a piece of fresh and sweet radish, not forgetting to sew it with mutton soup.

Make sheep blood sausage only after eating and drinking enough.

The sheep intestines have been cleaned, and the cleaned sheep intestines have almost no odor.

The sheep blood in the basin was mixed with salt and water in advance to prevent it from coagulating into blood clots. A little flour was added to it and mixed into plasma.

We don’t plan to make all the sheep intestines into blood sausages, and some of them can be made into mutton sausages. The mutton sausages they use are parts of the mutton belly, which tastes better when eaten fatter or leaner.

The lamb belly is the most meaty part except the lamb legs. Only a small part is chopped and made into lamb intestines, which is enough to fill all the lamb intestines.

Mutton sausages and sheep blood sausages are similar to the usual Chinese New Year sausages. You just need to fill them in and tie them with ropes at regular intervals. Don't fill them too full to avoid breaking them when they are cooked in the pot.

Mutton sausage and sheep blood sausage do not need to be dried or smoked. After they are cooked, they are put into a wooden box outside together with the remaining mutton and haggis.

Now this wooden box seems a bit cramped. Half of it is inside, and the rest cannot be put in, so it can only be hung on the eaves.

Still have to make a larger storage box.

Mu Xi spread a piece of plastic sheeting on the floor and nailed a square wooden frame using the four remaining wooden boards from the roof of the woodshed.

The wooden frame was placed on top of the plastic sheet, and two buckets of water were carried and poured into the wooden frame.

Zhao Yeqing asked: "Are you trying to freeze a large piece of ice?"

Mu Xi nodded, "After the ice is frozen tomorrow, see if it can be removed successfully. If so, we can use the ice to make a locker."

After freezing all night, I woke up and saw that it was indeed frozen, but it took a lot of effort to take it off.

The plastic sheet underneath is smooth and hard. After freezing, you have to pour some hot water on the surface of the ice to peel it off.

Successfully obtained a large ice wall. This piece can be divided into two pieces. A total of six pieces are needed to assemble the upper, lower and surrounding sides into a freezer. You can freeze two pieces at a time, and you have to freeze them twice to collect the materials.

The temperature is freezing in the morning and almost freezing solid by noon.

This ice wall is five centimeters thick and very strong. It took a lot of time to saw it open.

The ice walls are glued together using a natural adhesive - water.

When assembling the ice wall, you only need to add some water to the gap in the middle, and it will be frozen in a second. In order to ensure that the ice wall sticks stably, you need to add it several times. After the water has soaked up, grab a handful of snow and rub it on it. can increase adhesion.

By evening, all the ice walls needed were frozen.

The bottom and surrounding parts only need to be glued together with water, but the top part is a bit troublesome to deal with.

If you put it directly on top, you have to move it down when you want to take things out, and it is very heavy, so it will easily break when you move it up and down.

Zhao Yeqing took out the chisel from the tool room and scratched a line on the upward side of the ice wall.

"Make a groove in this place and make it recessed near the inside, so that the ice cap above can get stuck in the groove and slide back and forth to open."

This is a way. Mu Xi nodded and took the chisel, "Be careful. If you accidentally crack the ice, you will have to start over."

After calculating the distance, he started to do the final polishing. Mu Xi was so strong that he accidentally chipped a piece of the ice wall.

Zhao Yeqing quickly picked it up, placed it at the break, moistened it with water and glued it back together.

When the slot was opened and the ice cap could be successfully pushed, she felt a sense of accomplishment.

"This is a real refrigerator, with a sliding lid."

The area of ​​this refrigerator is not small, it is similar to the chest freezer that sells popsicles in small supermarkets.

I put in all the vegetables at home that needed to be frozen, but it was only less than half full.

"The rest of the space is wasted."

Mu Xi couldn't help but laugh and said, "Then what do you mean, 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, and cattle are the big consumers of feed.

I have one cow and two bulls at home, wouldn't it be just right to kill one?

It just so happens that the weather is cold now, so even if you kill the cow, you can store it for a long time.

Who can resist the sizzling and oily beef skewers?