Brother Yi Jie Yang

Author: Round head and round belly

Brother Yi Jie Yang

Reba won't be able to come to the show until the day the show is recorded, but Li Yi and others already know that she is a flying guest. She mentioned a few words in the show in advance, which can be regarded as helping her increase exposure.

Eating snacks and drinking yogurt, Li Yi and his group quickly returned to the restaurant.

He unloaded the mutton from the car and put it in the refrigerator. Li Yi left a sheep out and placed it on the desk to suffocate.

He is going to tear off the sheep first and try the taste tonight.

No one else could help with the matter of tearing up the sheep, so Li Yi could only do it himself.

When the slightly hard-bodied sheep began to seep pink blood, Li Yi took out the Yingjisha knife and began to remove the sheep.

The four-legged livestock, whether it is cattle, sheep, pig, horse and donkey, are divided into similar ways.

According to the body part, this kind of livestock can be divided into head, neck, front legs, spine, ribs, belly meat, hind legs, hooves, tail, miscellaneous, skin and other parts.

Whether it is killing pigs or sheep, the division steps are almost no different.

Li Yi first took out the whole sheep in the foam box and placed it on the chopping board.

Below the foam box is the sheep's head and sheep's hooves, as well as a pair of heart, liver and waist.

The sheep lungs, intestines and other miscellaneous pieces were not put in because they were too troublesome to deal with and had a odor, which was not suitable for air transport.

Li Yi took out the sheep's head and sheep's hooves and looked at it.

The sheep slaughtered, the head and hooves of this kind are removed in advance.

The master who slaughtered the sheep was very enthusiastic and used a torch to burn the hair on the sheep's head and hooves, but obviously he didn't have time to wash it, so he just scraped it with a knife.

It was very troublesome to deal with the sheep's head and the sheep's hooves, so Li Yi put them aside first.

Then, Li Yi cut the sheep's left front leg and walked around the bone seam. The sharp blade cut off the fascia at the joint of the lamb's leg, and the lamb's leg was removed.

Seeing this scene, Wu Lei, who was standing beside him, couldn't help but clapped: "So handsome!"

Li Yi looked back at him and smiled and said, "Don't be surprised."

Wu Lei was very excited and admired Li Yi's actions when he cut the knife: "So handsome! Brother Yi! Your technique is really easy!"

Huang Xiaoming nodded in agreement: "It feels like there is no bone inside, and you will cut it off."

Looking at Li Yi's sword skills, the audience in the live broadcast room were also amazed.

"So what the teacher said in Chinese class is true!"

"In ancient times, a butcher Ding cuts a cow! Now, Brother Yi is cutting a sheep!"

"It's so easy to remove lamb legs, how about removing human legs? It's terrifying to think about it carefully! [Bad smile]"

"What a knife! It seems that I haven't used this knife before Brother Yi! It feels so beautiful!"

"If I have this sword technique, I will put a beard and go to the entrance of the community to pretend to be a Western Regions person to sell mutton skewers!"

Seeing Wu Lei and Huang Xiaoming exclaimed, Li Yi smiled and said, "This is very simple. You can kill a few more sheep."

When Wu Lei and Huang Xiaoming heard this, they shook their heads repeatedly: "I respect us so much."

Not to mention slaughtering sheep, they may not dare to slaughter a chicken.

Li Yi's knife was smooth and smooth, and he did the same thing, and quickly removed the rest of his legs.

Then, he cut the base of the lamb leg with a knife, and then took off all the meat on his legs with a few light strokes.

"These are lean tendon meats, which are best for making kebabs."

Li Yi put the meat aside and signaled to Wu Lei: "You can cut the meat into small pieces and then grill it on the grill later."

Then, he pointed to the seasoning box and ordered Huang Xiaoming: "Take out the cumin and spicy skin you brought back, grind it into powder with a stone mortar, and make barbecue later."

"good."

Huang Xiaoming came to the seasoning box, found the seasoning from it, and started grinding it.

He first poured out half a stone mortar cumin seeds and then smashed them.

After a few strokes, the rich cumin aroma floated out.

"Eh? So thick?"

Huang Xiaoming smelled the scent of cumin and was immediately surprised.

The aroma was much stronger than the cumin he had eaten, and he seemed to have plunged into the prairie.

"The quality of cumin in the Western Regions is the best in China. This is fresh cumin ground with cumin seeds, and the taste must be strong."

Li Yi explained casually that his subordinates had started to divide the lamb chops.

When Huang Xiaoming heard this, he smelled the scent of cumin and couldn't help swallowing his saliva.

He didn't eat much at noon, but now he smelled the scent of cumin and became hungry.

Is this cumin so fragrant?

When Liu Yifei saw Li Yi unloading the lamb chops, she brought a basin over and said, "I'll go and wash it."

"Need not."

Li Yi shook his head: "The meat is clean and does not need to be washed, and it will be cooked later. No microorganisms will be gone under high temperatures, so don't worry."

"Don't wash it and put it in the pot?"

Liu Yifei was a little hesitant.

Seeing this, Li Yi patiently explained: "As long as the mutton is fresh enough to ensure that it is not stained with dirt and dirt, it is best not to wash it, otherwise the taste will be greatly reduced.

You should also eat eels? Fresh eels cannot be washed, so they should be fried directly in the pan, otherwise they will not taste delicious when stir-fryed."

After hearing what he said, Liu Yifei thought about it and nodded thoughtfully: "It seems yes, I ate eels when I was a child, but my mother didn't let me eat them. She said she hadn't washed them and was not clean, but I ate them very delicious."

In the live broadcast room, many viewers were also posting barrage discussions.

"Ah? There's something wrong with this? No wonder the mutton I bought always feels bad. It turns out that I washed it too clean?"

"This is true. Some meat really can't be washed, and it tastes much worse after washing."

"No, right? Is there any mistake to clean it up?"

"My family sells spicy beef, but the beef really cannot be washed. After washing, the meat will disperse and is not delicious, so you must buy fresh and clean meat."

"Both low and high temperatures can be sterilized. As long as the meat is fresh, it is just psychologically unacceptable if you don't wash it."

"No, no, I would rather lose a little taste than eat it cleanly. I really can't accept it if I don't wash it."

The audience in the live broadcast room has different opinions, but Liu Yifei has accepted Li Yi's statement.

Seeing this, Li Yi said to her: "There are iron sticks for barbecue in the box over there. You can wash it. Be careful not to get hurt. Those iron sticks have sharp heads."

"Okay, I know."

Liu Yifei picked up the basin and went to clean the iron mark.

Seeing this, Zhao Jinmai also came to Li Yi and asked, "Brother Yi, what should I do?"

Listening to her hoarse voice, Li Yi smiled and said, "You should rest first and go and drink herbal tea."

Zhao Jinmai heard this, but refused to rest: "I can't do nothing!"

Seeing this, Li Yi took out a large soup bucket and placed it on the stove, then signaled to her: "You go and pick up the pure water and add this bucket to two-thirds."

"Okay!"

Zhao Jinmai responded and took the basin to work.

This soup bucket is used to stew mutton. After Li Yi removed the lamb chops, the neck and spine of the sheep, he put them all into the soup bucket.

Then, he looked at the crew filming behind and smiled and said, "Let's eat hand-catch mutton tonight."

Hearing his words, the staff did not dare to speak, but their expressions became excited. They took out their cell phones and party in the work group.

"I just knew Brother Yi wouldn't forget us!"

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Chapter completed!