Riding the wind of rebirth

After finishing the meal and getting down to business, it was naturally time to take care of his own stomach. According to the principle of whoever benefits, it is Liu Ping'an's treat for today's meal.

This circle is very complicated. How come Liu Ping'an from the acquisition station became the biggest beneficiary?

The reason is that inspired by Zhou Zhi and having seen today's sales scene, Ai Yijie felt that Hotan should indeed have a professional jade trading market.

Where is the best location for this market?Naturally, the "little bazaar" outside the recycling bin has spontaneously formed its prototype.

At the same time, this is also an important transformation opportunity for the recycling station. In the future, Liu Pingan will undoubtedly become the manager of this market, and may even become the leader of the Jade Association.

However, the recycling station's financial resources are not very strong. In order to accomplish this, in addition to government support, there is another important condition - money.

If you want money, you have to take a loan, which raises another problem: the upper limit of Li Lianshan's ability to lend money.

This upper limit is closely related to the deposit size of Li Lianshan's bank.

The two of them had never dealt with each other before, because Liu Pingan had wanted to do this for a long time, but Li Lianshan was limited by the rules and agreed to give Li Pingan the little money. In Liu Pingan's words, "the old dog on the roadside didn't take a serious look at it." of".

Now this game has finally come to fruition. The transaction volume of more than 300 million yuan, except for the more than [-] yuan paid in cash, the rest was all converted into the Hotan branch under Li Lianshan's eloquent words. Savings.

At least 100 million of these savings can be converted into new credit scale for Hotan Branch.

Even if he couldn't use it all to make up for the first quarter's performance, he couldn't devote all of his money to the construction of the jade market, but in fact Liu Ping'an didn't need much.

Liu Ping'an did his own calculations and sold the old inventory in the recycling bin to Zhou Zhi. He could get about 40 to 20 yuan, and then borrowed another [-] yuan. Now the stall can be replaced with a cannon.

Once the sign of the industry association is put up and the market is regulated, at least your authority in the local industry will be established. Even if you act as an intermediary for a "big businessman" like Zhou Zhi, it will be more than enough to support a few people in your recycling station. .

And his identity will also change from "rag collector" to "jade seller". Now even the "social class jump" has been achieved.

Don’t underestimate this status. These days, even a rural household registration is enough reason to feel inferior. How many people spend a lot of money to convert their rural household registration into an urban household registration, and not all of them are to go to the city to participate in job recruitment.

There are so many people who just want the reputation of "urban population", especially those who got rich first!
In fact, the person who will benefit the most is Ayiguli's uncle Aijie, and these will become political achievements under his rule.

However, the uncle had no consciousness of paying for the entertainment at all.

After Zhou Zhi agreed to spend 30 yuan to buy the top-quality jade material from Liu Ping'an's hands, Liu Ping'an finally gritted his teeth and said, "I'm here to treat you!"Let’s eat roasted whole lamb!
Zhou Zhi had eaten roasted whole lamb on the side of the road in Qiemo before, but the roasted whole lamb was roasted by the store and then sold out. The good meat had already been picked out by others and was reheated by the store. It contains too much water and is far less impressive than the meat.

But that's not the problem of the roasted whole lamb itself, it's that I didn't catch up with the roasted whole lamb when it came out of the naan pit.

Roasted whole lamb is actually called "Tulul Kavafu" in Uyghur. In fact, the real meaning is Nang pit barbecue.

Legend has it that this dish was invented by businessmen from Hotan, Kashgar, Kuqa and other places in the southern region of northern Xinjiang.

When they went out to do business with their camels, they had to trek back and forth across the vast sea next door. They only brought dry food with them. If they encountered sheep on the way, they would buy a few to satisfy their hunger.Since there was no cooking utensils and it was difficult to find, I had to slaughter the sheep and roast it whole. I found that the taste was better than cooking it. After gradually improving it, I finally created this famous local dish.

In Zhou Zhi's mind, the taste of the roasted whole lamb may still be preserved or even better after leaving Northern Xinjiang, but this moist and juicy taste will not be easy to obtain again.

Because the "modern" way of roasting whole lamb is to marinate the lamb one night in advance and then use it in the oven; the traditional way is to put it on the charcoal, with the chef standing by and brushing the seasoning while roasting.

The roasted whole lamb in Northern Xinjiang is made using the unique local naan pit. The roasting method of lamb is to season the whole lamb and put it into the heated naan pit, and then "simmer" it.

Nang is a traditional food of people of all ethnic groups in northern Xinjiang. Nang pit is the main equipment for baking naan. In towns and villages in northern Xinjiang, almost every household has a nang pit, and almost every housewife will use it to bake naan.

Before making naan, a small fire should be lit in the center of the naan pit. After heating, the dough for making naan can be beaten onto the wall of the naan pit, and the top cover can be put on to bake the naan until it is mature.

After the naan is baked and taken out, a section of poplar wood is added to reheat the naan pit. The effect of the poplar wood pile in heating the naan pit is very good. Zhou Zhi held the camera to record the whole process and found that the boss did not even finish burning a piece of wood before the temperature reached If you meet the standard, you still need to lean over to take out the burning poplar wood.

After asking the boss, I learned that the reason for using poplar wood is not only because it is resistant to burning, but also has another benefit, which is to bring a special wood aroma to the naan pit, which will later penetrate into the mutton.

After the nang pit reaches the temperature, the boss and the waiter put the whole sheep in together.

There are also special requirements for this sheep. It must be a lamb that is less than a year old but weighs more than [-] pounds. Only in this way will the meat be tender, fat, sweet, and not fishy or smelly.

After being marinated in a special way, it is brushed with a spice paste prepared with eggs and flour spices, and then it can be "simmered" using the temperature of the wall of the naan pit.

After hoisting the sheep into the naan pit, the boss covered the pit entrance with an iron basin and sealed the basin with wet mud. The ventilation holes under the naan pit were also sealed with mud, thus forming a sealed high-temperature environment. The fat sheep is slowly roasted and matured inside.

The timing of roasting the lamb is entirely under the control of the boss. Opening it too early or too late will definitely affect the taste of the lamb, so you can tell from a thorough look that experience is very important in making this dish.

While Zhou Zhi was busy filming the making process of roasted whole lamb, those who came with him were hiding in the hotel and drinking the famous "Three Fortresses". Now it was finally time to lift the lid, and everyone ran out, even Ai Yijie came out and looked at the pit with a smile.

The boss and the waiter shoveled the sealed soil into a large basin, seeing that it was meant to be reused. Zhou Zhi discovered that even though the naan pit had been sealed for more than an hour, the soil was still wet.

The moment the iron basin was uncovered, the aroma of barbecue immediately filled the entire courtyard.

"Awesome! So awesome!" Zhou Zhi drooled while smelling the fragrance while pressing the shutter.

Xu's father smiled and said: "Why is it so awesome? It seems that when I saw the big jade material, you were not so excited about the elbow."

"This is a traditional nang pit. There is no modern temperature control equipment. The firepower, heat, and time for roasting the lamb depend entirely on the boss's experience. There is no chance of making up for it, and it can only be roasted in one go." Zhou Zhi put down the camera: " Even if you don’t have a lot of experience, you don’t dare to play like this. If you break it, you will lose a lot of money!”

"Hehehe..." Ai Yijie couldn't help but laugh: "You are also very good at elbows. You can say something about anything."