Chapter 138 Killing Pigs and Sheep for Fun

Without animals running around, they just walked into the warehouse in batches, eating scattered food along the way, and then became inventory.

Gu Ke and the two children had some free time, so they cleared a large area next to the livestock farm building, built a simple shed, and threw a large piece of hay as a temporary place for the livestock.

The hay comes from harvested millet, sorghum, beans, etc., which is not as suitable for human consumption as purple wheat straw, so it is stored as material or fuel after drying.

Of course, livestock will not dislike their taste, and they can also use them as pads to keep warm.

While delivering pigs and sheep, Gu Ke also did the screening work.

Those with poor physique, too many of the same breed, and too many adult males were sent to the warehouse one by one.

Those with good physique, cubs, and pregnant females were basically left.

With the "fully automatic" slaughter and storage one-stop service, it only took half a day to deal with the excess livestock.

When I finished work with the two children, it was only the beginning of the Shen time (3 pm).

Everyone had a few bites of lunch, and Xiaoman was reminded by Gu Ke to eat only half full.

At this moment, we finished work early, and of course there was only one thing to do next... eat barbecue.

When the pigs and sheep were put into the warehouse, Gu Ke had picked out the best pigs and sheep and killed them according to the general steps in his memory of his previous life.

These pigs and sheep should be supplied to large restaurants or wealthy families. The pigs were castrated, and the sheep were lambs less than one year old, fat and tender.

The slaughtering process of pigs and sheep is roughly the same, except that the neck is cut to bleed first, and then the tube (needle) is inserted through the hind legs to inflate - this is convenient for hot water to scald the hair of pigs and skinning sheep.

The inflating step was originally done by people blowing with their mouths. At that time, the lung capacity of the pig butchers in the countryside was not small.

Later, it was replaced with an air pump, so people no longer had to blow until their faces were red.

Gu Ke here? Just go to Xiao Ping'er, the sunflower blood of the seventh-turn martial arts master can be as thin as a needle and thread, and can also be as surging as a tide. Don't be too easy to inflate pigs and sheep.

After depilation (skinning), the hind legs are hung upside down, cut open and take out the internal organs.

It is very troublesome to handle the internal organs, so today we will save it and store them directly in the warehouse.

The rest are the raw materials for roasting the whole sheep (roasting the pig).

Unfortunately, Miss Qin is not here, and Gu Ke has never seen anyone roasting in his previous life, so roasting the whole sheep is forgotten.

He continued to cut the whole sheep (pig) into various pieces of meat.

Which piece is suitable for roasting? No need to think too much, pork ribs and pork belly are definitely among them.

Sheep is simpler, most parts can be skewered and roasted, and the taste is not bad.

Generally speaking, sheep on the grassland have more fat and less mutton smell, and they taste better when roasted.

There are no sheep in Qianquan City, only goats, but Gu Ke and his friends who have been craving meat for a long time obviously don’t care about this, just having meat to eat is good.

And pork belly is also called rib meat, which is the meat wrapped outside the ribs.

It also has upper and lower streaky meat. The lower streaky meat is at the bottom, in the belly, and is also the most delicious streaky meat.

The upper streaky meat is fatter, so Gu Ke left two large pieces for Xiaoman, ready to tire this foodie to death.

Pork ribs and streaky meat are either cut into small pieces or cut into different pieces for easy seasoning. They are sprinkled with ginger and garlic juice, rice wine, a small amount of sugar water, and salt, kneaded evenly, marinated, wrapped with straw, and placed in the snow for natural refrigeration.

Lamb does not need to be marinated, just cut into small strips and skewered.

The livestock farm's pigs and sheep are coming to the warehouse in batches again. Xiao Ping'er is idle most of the time, so she just helps.

Gu Ke cuts, Xiao Ping'er skewer, and Kuihua Xueqi separates dozens of strands and rolls up bamboo sticks, and starts working at the same time.

The sticks fall like rain, like an automatic mutton skewer machine.

Gu Ke also took the time to process a long stone oven that is six feet long, a foot and a half wide, and a half a foot high.

Then he made an iron plate, a grid, and a pot lid with a round stone charcoal basin.

Ignite the charcoal, extinguish the flame, put it in the round charcoal basin, then put the iron plate, and then the grid.

Put the two large pieces of marinated and refrigerated pork belly on the grid, drizzle some brown and transparent red pear juice, cover the pot, and let them slowly roast on a low fire.

Xiaoman watched the two pieces of pork belly go into the pot eagerly, and asked impatiently: "Old Gu, how long will this take to roast?"

Gu Ke recalled the barbecue videos of the rich people he watched in his previous life, and was not sure: "About two hours, these two pieces of meat are too big, they must be roasted slowly."

Xiaoman exclaimed, with a look of disappointment on her face: "It takes so long?"

She was ready to eat it soon.

Gu Ke picked up a two-foot-long wide bamboo stick next to him, and while he was still using it to light the fire, he raised his hand and spanked her on the butt: "Go and skewer those two pots, and you can have mutton skewers to eat. This is the fastest."

At this point, he turned the bamboo stick and pointed it at Xiao Ping'er: "Don't help her, you have to grill the skewers yourself, it will taste better."

Xiao Ping'er gave the eldest sister a helpless "helpless" expression and took back the bamboo sticks that were just rolled up by the sunflower blood.

Bai Suqing, who had just floated down, raised her eyebrows: "Is that so? In the past, you only moved your mouth when you entered the kitchen, but you didn't do anything. Today, you have been busy for so long."

The person whose "do it yourself is delicious" theory was exposed in seconds pretended not to hear it, but just motioned her to sit down.

Sitting on a bamboo chair nearby, she stretched out her left hand, and with five fingers lightly picked up, a series of thin blue sea energy spread out and pierced into a pot of marinated pork ribs.

The pork ribs were neatly rolled up in the air, skewered with bamboo sticks, five yuan each.

It took more than ten breaths to skewer a large basin of ribs, and they were all skewered. They fell steadily back into the basin and stacked up layer by layer.

"Will it taste better when I eat it this way?" She looked at Gu Ke.

Is this hurdle impossible to overcome? Gu Ke nodded helplessly: "Sister Bai's Bi Hai Jin has improved a lot, and she skewered the ribs much better than me."

Don't use that stupid girl who fooled Xiaoman on me. Bai Suqing rolled her eyes and didn't answer the question.

He had been busy working on the barbecue today, from building the oven to killing the meat and marinating it, but he had not skewered even a single skewer of meat.

Over there, Xiaoman didn't pay attention to what the two of them were talking about. He was just distracted, manipulating the blood and energy skewers to leave the large pot of diced pork belly.

At the same time, he watched Gu Ke, who was also distracted, chatting. He laid charcoal fire in the groove of the long oven and put two large handfuls of mutton skewers on it.

The use of Tianluo Hand made his hands extremely flexible.

While flipping, use a small brush to dip a little in the seasoning oil bowl next to it, and brush the mutton skewers with an appropriate amount of oil.

This is because the fat distribution of the meat skewers itself is uneven, so some oil needs to be added to make it heat more evenly.

Gu Ke did not forget to explain: "The roasted lamb tastes different whether it is marinated or not. If it is not marinated, you only need to add a little oil and salt when roasting. The main thing is to taste the freshness and tenderness of the lamb itself."

"So eat this first, and then eat the marinated ones. The taste goes from light to heavy, so that you can fully appreciate the taste of different barbecues."

This is not his boast.

When he was a child in his previous life, he had eaten mutton kebabs from a roadside stall set up by XJ people, and they really only had oil and salt.

You have to take the initiative to add a little bit of cumin, and there are no seasoning powders such as other chili peppers and Sichuan peppercorns.

However, when you eat it, it feels charred and tender. When you bite into it, you can see juice gushing out from the meat, and there is also the aroma of the meat itself.

Of course, when he grew up and looked back, he felt that maybe the XJ boss was trying to save money.

At that time, self-employed people started to appear, and small cities didn’t even know what a supermarket was.

Many people are reluctant to add more lard when eating noodles at home, so they use oil residue and lard on top.

Most ordinary families eat meat three to five times a month, which is considered to be an excessive amount of food.

Later, the economy developed greatly and local barbecue appeared. In order to meet the local taste, more seasonings were used when marinating the meat.

It's delicious, but it's completely different from the taste of the mutton kebabs in my first memory.

Perhaps what he really remembered was the long-awaited satisfaction rather than the taste of mutton kebabs.

Drops of grease fell, burning on the charcoal and creating white smoke that spread over the cold Jade Dragon Peak.

At this moment, he is holding a barbecue in his hand, not only because of his love for barbecue, but more because of his memories of the past.

Gu Ke considers himself an extremely vulgar and ordinary person. He can't get rid of it, let alone want to get rid of vulgar taste.

As the saying goes, the fireworks in the world are the most soothing to ordinary people's hearts.

Looking forward to the best state of life, living in a cave, concentrating on work, leaving the stall on time, deserted and bustling.

With dozens of strings in his hand and a myriad of thoughts in his heart, Gu Ke only felt peaceful, happy, relaxed and comfortable.

Xiao Man beside him was already staring at him eagerly, and his saliva had slipped out of his mouth a dozen times.

Xiao Ping'er behaved a little better, at least she kept the saliva in her mouth and swallowed it directly.

Only Sister Bai remained calm and composed.

But she doesn't like smoky scenes the most on weekdays. She would rather work in the fields than light a fire in the kitchen to cook.

At this moment, he turned a blind eye to the smoke that was filled with the aroma of fat and meat, and the tip of his nose slightly revealed his instinctive desire.

Gu Ke noticed it with his mind, smiled, put his thoughts back, and moved the skewers away from the charcoal fire.

Grab the high-quality snow salt from the processing workshop with one hand and sprinkle it evenly.

The fine white salt particles fell on the surface of the brown, red and yellowish meat skewers, and were melted by the little oil bubbles and blended into it.

First give one to Sister Bai, then one to Xiao Ping'er, and finally two to Xiao Man: "How about you try my special skill?"

He has never sold kebabs. At most, when he was a child, he took the meat stuffed with sausages at home and grilled them in the wild, which was well received by his friends.

All in all, this is one of the few "barbecue skills" he has.

Bai Suqing opened her red lips slightly and bit off a piece of mutton.

The hot meat skewers could not hurt her mouth, and the slightly burnt edges broke between her teeth, bringing out the unique burnt aroma of the meat.

Then the tender and juicy meat and fat in the middle burst out, hitting the taste buds together with the light salty taste.

The obvious smell of goat meat was eliminated by the ginger, garlic and rice wine produced in Xiantian, making it almost inaudible.

Her eyes couldn't help but narrow, her chewing speed also increased, and her toes that were originally flat on the ground were slightly raised, moving up and down rhythmically.

This small gesture was noticed by Gu Ke's meticulous mind. It was a sign that she was extremely satisfied, and she felt full of accomplishment.

It was not in vain that he used his spiritual senses, micro-control with Tianluo hands, and controlled the grilling temperature extremely accurately, basically replicating the taste of the mutton skewers in his memory.

On the other side, Xiao Ping'er's eyes were filled with tears as she ate, and she didn't forget to nod her head when he looked at it, expressing her absolute certainty and affirmation of the mutton skewers.

Xiaoman... well, I can only describe the posture at this moment as a dragon and a tiger, devouring food.

Two large handfuls of mutton skewers were spread out from side to side. Xiao Ping'er had one skewer and she had two skewers. Sister Bai had one bite and she had more than ten.

Gu Ke watched with a smile as the three girls feasted, and then he grabbed four more handfuls and put them on the oven.

Seeing this, Xiao Ping'er kept the uneaten half in her other hand and handed it back: "Brother Gu, eat some too. I'll bake these."

Gu Ke just grabbed two skewers, opened his big mouth and threw two bare bamboo sticks into the bamboo basket next to him: "Don't worry, there will be more to bake later, you can take a closer look before talking about it."

Xiao Ping'er nodded firmly: "Yes, I will study hard."

Gu Ke was helpless: "Eat carefully first. How can you bake good kebabs if you don't take advantage of them?"

Xiao Ping'er was stunned: "Ah?"

"What?" Gu Ke decisively used a ready-made example to prove: "Look at Xiaoman, your cooking skills are improving, isn't it because you are best at eating out the advantages of food?"

Xiaoman heard her name and looked up blankly: "Ah, are the advantages delicious?"

Gu Ke: "I am praising you for being good at eating."

Xiaoman listened and nodded without hesitation to accept the praise: "Well, I will continue to work hard."

Bai Suqing also woke up from the long-lost taste of meat, and rolled his eyes in an extremely inelegant way when he heard it: Is this a praise?

Xiaoman also noticed the oil stains on Gu Ke's mouth and jumped onto his back.

He poked his head out from the left side to observe how he grilled meat, and put a few skewers of mutton that had not been moved to his mouth with his right hand: "Old Gu, don't just work, teach me how to grill while you eat."

Gu Ke hummed and opened his mouth naturally.

The two of them threw and fed, taught and learned, without any conflict.

Xiao Ping'er was really envious, but Bai Suqing didn't care.

These two people are also like-minded when it comes to eating?

At first, Xiaoman took food from Gu Ke's bowl, commonly known as-licking the bottom of the bowl.

In the past two years, they have been together to discuss food, and it has become normal for them to put some food into each other's mouths when tasting.

In this regard, Bai Suqing declined politely and didn't bother to care about them.

Xiao Ping'er? She thought that Gu Ke would definitely not refuse.

Unfortunately, due to her personality, she really couldn't do it. She could only envy Xiaoman's free and unrestrained style.

...

Gu Ke didn't occupy the oven after all.

After just grilling the second batch of mutton skewers, he was asked (pushed) away by the two children to be a beggar.

In today's valley, it is really not easy to do hard labor.

Except for some jobs that he must do, most of the other jobs will be taken over naturally by the two children and Bai Suqing.

Grilled skewers are no exception.

Bai Suqing didn't like the smoke, but she went down the mountain and brought back some wine.

The small oven was turned to the lowest setting, a pot of water was added, and a can of sweet wine was warmed up. The sweet and fragrant wine rose up, and it was warm and pleasant.

Only Gu Ke enjoyed a barrel of beer, and Sister Bai used Bi Hai Jing to freeze it and cool it down, so that the bitter and cool wine could wash away the greasiness of the barbecue.

The two chatted about what grains and crops to plant in the spring of this year, and then talked about the new furniture they were going to buy, and took the time to remind the two children about the heat of the barbecue.

All this seemed like returning to the previous life.

In the previous life, when I went out to eat skewers, 99% of the people at the same table were big men who picked their feet. Later, there were also a few non-mainstream brothers, and they talked about all kinds of messy things like collecting debts, beating people, pretending to be cool, and washing feet.

There was no way to talk about family matters with Sister Bai, and the two children were comfortable and comfortable when they were served with skewers.