"Some of the dishes for state guests must be fresh meat, and sending them here from the slaughterhouse will take time, so Lao Yin got a slaughtering qualification through coordination with the ethnic groups and Diaoyutai leaders."

Damn it?

Can this still be done?

Lin Xu asked curiously:

"Then from now on, you can slaughter all the chickens, ducks, geese, pigs, cattle and sheep in Diaoyutai by yourself?"

Xie Baomin smiled:

"Theoretically, it is possible, but the only qualified butcher is Lao Yin, so if you want to slaughter livestock and poultry, you have to let him do it. Ever since Lao Fan asked Lao Yin to help kill the rooster, but Lao Yin chopped off half of it, everyone found out

It’s more cost-effective to buy finished meat, so we slaughter cattle here occasionally.”

It is estimated that when Chef Yin obtained this qualification, he was still thinking about plucking the hair of Yan Guo and shaving some oil from everyone.

But no one in this group of brilliant head chefs was fooled. Instead, everyone came to pick out Lao Yin’s wool... Oh no, ox hair, everyone came to pick out Chef Yin’s ox hair.

For example, why are all the head chefs gathered here today?

Aren't you just waiting to take advantage?

Not long after, a box of goods staggered into the courtyard of Building 12.

The car door opened and Lao Huang jumped out of the passenger seat.

"Lao Yin, the cow you asked for has been delivered, hurry up and get started, I'm still waiting to eat the meat."

At this time, all the head chefs had arrived, and the driver drove the cattle down and led them around the yard to the slaughterhouse at the back. Large and small pots had been prepared in the back, waiting to be slaughtered.

Just as Lin Xuda was about to follow him to see the excitement, his cell phone suddenly rang. It was his mother, Chen Meijuan, calling.

"Er, your father-in-law and mother-in-law contacted us two days ago and want you and Yueyue to hold a wedding during the Spring Festival. What do you think?"

A wedding during the Spring Festival?

It’s not impossible. Anyway, we now have a car and a house.

According to the modern concept of marriage, this already meets the minimum conditions for marriage.

Anyway, I and Shen Baobao already live together, so why not just hold the wedding and keep putting it off, maybe my father-in-law and mother-in-law will think more about it.

Thinking of this, Lin Xu said:

"Okay, but where can I do it? If we all come to the capital, transportation and other things will be inconvenient, right?"

"Your father and I thought the same thing, but your master said that when you get married, you can just rent out a building in Diaoyutai, and you can save the ceremony and entertaining guests."

My master?

Lin Xu asked in surprise:

"Do you still have contact with my master?"

"Nonsense, you are so kind to you, why don't we have a good relationship with Mr. Gao? He also said in the group..."

"In the group? Mom, did you secretly create a group?"

Lin Xu felt more and more that the elders of this generation were having fun. Not only did they secretly contact the master in private, but they also created a group behind his back.

"This was established by your father-in-law. The group name is [Xiaoxu Yueyue Wedding Preparatory Committee]. The group is composed of your elders. The lowest-ranking one is your senior brother, and the others are relatives of both parties."

Huh?

Behind Baobao Shen and I’s back, we secretly set up a wedding planning committee.

It was done quite professionally.

Lin Xu said:

"Since you are ready, Yueyue and I will not care about anything else. We will only be responsible for serving you tea and pouring wine when the time comes."

Chen Meijuan smiled:

"As long as you don't mind getting married during the Spring Festival, then we will start preparations... After the wedding is held in the capital, and you and Yueyue come back during the Spring Festival, we will have a special banquet to entertain the guests here."

"Okay!"

After hanging up the phone, Lin Xu felt like he was dreaming.

Although there are still nearly three months until the Spring Festival, the thought of walking into the wedding hall with Shen Baobao still feels like a dream.

This chapter is not over yet, please click on the next page to continue reading!

I hope I can always be happy.

He put his cell phone in his pocket and sneaked to the back of the building, only to find that the slaughtering process of the cow had ended. Not only had the cow's hide been completely peeled off, but even the cow's trunk had been cut into eight pieces.

Yin Hongbin, with the assistance of Guo Weidong, disassembled large parts such as the corbels.

He held a small sharp knife in his hand and quickly cut through the fascia in the cow's knee, then removed the calf and the cow's hoof.

Then cut open the cow leg according to the trend of the fascia, and remove the cow's thigh bone.

With one operation, the cow's hind leg was divided into several parts.

There are no unnecessary steps, and the strength and depth of the knife edge are just right. It can be called a modern version of the Chef Ding Jie Niu.

Yuan Debiao, who was extremely strong, used meat hooks to hang the disassembled parts on the iron shelf nearby, and his senior brother Xie Baomin and Fan Ming, the head chef of Building 11, further divided them.

In front of the pool not far away, Dai Jianli, Song Dahai, and He Baoqing were gathering the internal organs of two cows around several large basins filled with clean water.

Qiu Zhenhua, who was wearing gold-rimmed glasses, was burning a cow's head with a spray gun.

As for other head chefs, they are also doing assisting work, including flushing, soaking, and sorting out leftovers.

Lao Huang stood outside with his mobile phone, taking photos and praising:

"Served by a group of masters with national prefixes, this can be regarded as the peak of two cows' life."

Seeing Lin Xu coming over, he smiled and asked:

"Brother Lin, just ask if you want to eat anything. According to the custom, when the cow is slaughtered, all the offal is made into dishes to reward the helpers. We are in for a treat today."

Lin Xu asked with some confusion:

"Is there still such a rule?"

"Without such rules, do you think these high-ranking head chefs would be willing to do such a thing? Not only them, Director Liao will probably come too later."

You really think that killing cows is like killing New Year pigs in rural areas.

It's a pity that I won't kill a pig today, otherwise I can show off my pig-killing skills that I have acquired for so long.

He asked curiously:

"What kind of dishes will be available later?"

Lao Huang must have participated in such occasions many times. He pointed at Dai Jianli and said:

"Lao Dai can definitely make couple's lung slices, which is a reserved dish of beef offal; Chef Guo can make Cantonese beef offal soup, which is super delicious; Chef Yuan can make charcoal-grilled beef tongue, a Northeastern specialty

People are good at making barbecue; your senior brother probably knows how to make stir-fried beef tenderloin or braised beef heart, I’m not sure, he can come up with new tricks every time..."

Lin Xu originally thought that this group of chefs would stew a large pot of food just like in the countryside, but he didn't expect that each of them would use the ingredients to make a specialty dish.

Lin Xu asked:

"Where are these beef bones? Why don't you boil them and chew them?"

"These are good treasures. Lao Yin wants to save them for making soup and is not allowed to chew them. He even leaves some meat on them when he cuts the meat. The bones and meat close to the bones can make the soup more delicious."

An hour later, the two fat and strong oxen turned into pieces of fully cut meat and two skeletons that could make soup.

The beef is divided very carefully, and each part is classified, and the fascia removed can be used for cooking.

Yuan Debiao took the fascia wrapped in fat and said:

"These are braised and then grilled over charcoal fire. They taste very fragrant... Brother Lin, I'll give it a try later. I'm sure you'll want to eat it again."

Guo Weidong washed his hands, looked at Lin Xu and asked:

"After reading this time, have you gained anything?"

"I feel like you can open a slaughterhouse."

Guo Weidong:????

I asked you how you feel, but you arranged our work instead?

Lin Xu smiled and said:

"I feel that carving up a whole cow is a big subject. Not only do you need to understand the location of all fascia and the movement of the meat, but you also need to know how to cook and know the specific methods of each type of meat."

Some dishes can have fascia, while some dishes cannot have fascia, so they can be processed while dividing.

Guo Weidong patted Lin Xu on the shoulder:

"I'll let you see it today. You will have to take action next time there is such an activity. Don't be timid then."

"Should I take action?"

"Everyone at the executive chef level has to start. Although you don't work in Diaoyutai, Director Liao has always given you a job, Diaoyutai catering department supervisor, executive chef level."
To be continued...