Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 208 Two extreme ways of mutton - roasted whole lamb VS dipped mutton! 【Ask monthly ticket】

I really didn't expect that I just rewarded an excellent dubbing yesterday, and I encountered this kind of thing today.

Regardless of whether it was arranged by Dundun or not, the fat goose will be slaughtered at noon. This is not only to fulfill the promise to the child, but mainly because Lin Xu also wants to make a meal of dry-stir-fried goose for everyone to taste.

Well, after finally coming back, I have to try my best to cook delicious food for my family.

Zeng Xiaoqi took another sip of honeysuckle water:
"Try it later, if you can match it, you can match it, if you can't, wait..."

Originally, she wanted to wait until her voice recovered.

But when will it be good?

At noon, I want to eat roasted whole lamb again. There will definitely be peppers sprinkled on it. Boss Lin roasted it with great difficulty. It’s not suitable to eat it. If you want to eat it...

Ugh!
Such an unbelievable voice, it was actually crushed by a few catties of spicy crayfish.

Lin Xu picked up a steamed bun and took a bite. The filling was made of wild vegetables and pork belly, and it was delicious.

After eating two mouthfuls of buns, he turned his attention to the mushroom sauce recommended by Sister Yuanyuan.

The color of the sauce is a bit heavy, it looks a bit viscous, and there is a thin layer of red oil on the surface, which should be due to the addition of dried chilies.

When you stir it with chopsticks, you can see the diced mushrooms that have been cut into small pieces.

He picked up a little and sent it to his mouth, and a strong fresh fragrance spread in his mouth immediately.

This flavor contains the salty aroma of soybean paste, the deliciousness of wild mushrooms, and the spicyness of chili oil.

The combination of several flavors will instantly whet your appetite!

Lin Xu even remembered the feeling of eating mushroom sauce for the first time when he was in high school. The delicious taste made people eat two more steamed buns.

It's a pity that the mushroom sauce sold outside is getting more and more expensive, and the taste is getting weaker and weaker.

He hasn't touched that thing in years.

"Wow! This mushroom sauce is so well done!"

Shen Jiayue was still a little sleepy, and her appetite was not very good.

But after taking a mouthful of mushroom sauce, her whole body trembled, and she grabbed a meat roll and took a big bite.

After eating, take a sip of corn grits.

Beautiful!
"I remember that your grandma likes to eat this kind of sauce-based dishes. When you leave, bring some back to her old man."

Lin Xu took another bite of the steamed stuffed bun, and it tasted really good.

Reminiscent of Mrs. Shen's favorite food, she planned to take some away.

"Good!"

After breakfast, Lin Xu followed Zeng Xiaoqi, whose voice was still hoarse, to the upstairs room for a sound test.

She lived in a big bed room on the far side, with two huge French windows, a superb view, and a sweeping view of the mountains and reservoirs in the distance. .

As soon as Shen Baobao came in, his eyes widened.

Cool!This place is too beautiful, right?
I feel that this scenery is not inferior to the starry sky base!

There is a laptop in front of the computer desk in the room, and a portable recording device and a few pieces of printing paper are placed beside it.

Pick up the manuscript and familiarize yourself with the content.

Then Lin Xu turned on the computer, clicked on the recording software, and started recording through the recording equipment.

What Zeng Xiaoqi meant was to record a section first.

If it doesn't work, think of another way.

However, what I didn't expect was that after the recording started, Lin Xu's control of syllables, intonation and cadence made her think that she was back in the host training class.

With this level of dubbing, even if he gets a professional dubbing job in the future, he will definitely not be hungry.

Listening to Lin Xu's dubbing, Zeng Xiaoqi lightly turned on the camera mode on her phone, took a short video of Lin Xu, and posted it under the topic of Lin Kee Food:
"Who said last time Boss Lin wouldn't cross over into the dubbing circle?"

Just sent it out.

The "invisible chicken wings" in the dubbing circle was confused:

"Ah, ah, isn't this true? Boss Lin really knows how to dub?"

Others have commented below her comment:

"Sister, your mouth is a real spirit, why don't you curse me for failing this postgraduate entrance examination."

"Curse me that I can't find a fair-skinned, beautiful, long-legged girlfriend in my life."

"Curse me to be poor all my life and not even earn five billion."

"Curse me for the rest of my life I won't be able to lose weight."

"It's too small, the layout is too small, brothers, sister Chicken Wing should curse that the house price will never drop."

"The atmosphere upstairs!"

"Atmosphere +1!"

"Atmosphere +2!"

"..."

After the dubbing was over, Lin Xu put down the manuscript in his hand.

Huh... so it's not troublesome to record.

"That's amazing, Boss Lin. If it weren't for your business being so good, I really want to invite you to join our travel channel."

Zeng Xiaoqi's hoarse voice made Lin Xu's throat itch.

I couldn't help but want to cough.

He smiled and said:

"Sister Xiaoqi, try to talk as little as possible. I'll make a bowl of egg water for you to drink later. It's said to be effective for sore throats."

I remember when I was a child with a sore throat, cough and discomfort, my grandma would make a bowl of water for herself with sugar and raw eggs.

Now Zeng Xiaoqi's voice is like this.

Then try it, if it works.

Zeng Xiaoqi promised, and began to edit the recorded voice, remove the background noise, cut out repetitive and redundant sentences, and then adjust the content of the video according to the dubbing.

Coming downstairs, Lin Xu walked into the kitchen.

Take an egg and break it into a bowl, stir it with chopsticks, and then pour it into freshly boiled water, the egg in the bowl suddenly turns into fine frangipani.

Sprinkle a little white sugar into the bowl, stir well, and ask the hotel staff to send Zeng Xiaoqi upstairs, and ask the front desk manager to open a panoramic suite on the top floor by the way.

On the top of the Cliff Hotel are two super-large guest rooms, each with 270-degree floor-to-ceiling windows on three sides, and the scenery is superb.

Since she and Baobao Shen are going to live here tonight, it is natural that she must get the best room.

The room is open.

He and Shen Jiayue moved in with their respective luggage.

"Wow! This room is even more beautiful!"

The floor of the room is bright, except for the solid wall that separates it from the next room, everything else is made of huge floor-to-ceiling glass. The mountains in the distance can be seen in a panoramic view, and the scenery is too beautiful.

If you don’t like the sun during the day, you can also close the electric curtains and open them at night.

After putting down the luggage.

Put the dirty clothes changed yesterday into the washing machine in the room, pour in the laundry detergent and disinfectant, turn on the quick wash function, wash the clothes once and hang them on the balcony.

Well, such good sunshine, such a good location.

It's such a shame not to dry clothes.

"I'm going to my uncle's restaurant to cook roasted whole lamb. Are you going to rest here or go with me?"

On the three-meter-wide extra-large bed in the room, Shen Baobao, who was rolling, immediately got out of bed and began to put on his shoes:
"I'll go too, I'll go too! Last night I dreamed of roasting a whole lamb, and you thought I ate too much, so you let me eat a leg of lamb..."

Lin Xu:? ? ? ? ?
Isn’t a leg of lamb enough?
He held the girl's hand and said:
"Today, in addition to roasted whole lamb, there are dipped lamb and dry-stir-fried goose pieces, which will definitely satisfy you."

"Thank you Xubao, MUA~~~~~ reward you with a big mouthful!"

The young couple came downstairs.

At this moment, my mother has already carried Dundun and Chen Yuanyuan to the ticket office.

Well, it's summer vacation now, and many children beg their parents to bring them to play early in the morning.

Anyway, the water in the water park is not deep, and there are many security guards patrolling the water, so the children are not tired of playing in it.

Come to the tourist service center at the foot of the mountain.

Park the car in the shade of a tree.

As soon as he got out of the car, Lin Xu saw his uncle's new grill.

The grill has a base for placing charcoal, which is about one meter wide. There are two steel pipes at each end, and some hooks are evenly welded on it.

The stainless steel roasting fork is also very large, with a long rocker, which can be rotated when roasting lamb.

"Xiao Xu, look at how this grill looks."

"Not bad, very strong, very suitable for roasting lamb."

When he came to the kitchen, Lin Xu saw four legs of lamb soaking in the basin.

"These four are the hind legs of lamb. This morning, your aunt and I went to a mutton stall in the suburbs to buy them. I heard that you want to make mutton with sauce. The stall owner specially found two fat lambs that were just one year old. sheep."

Don't use too old sheep for dipping mutton, otherwise it won't chew.

But you can't use lamb, the lamb is too tender and tasteless.

It is best to use full-year fat sheep. The mutton at this time is the most delicious. The lean meat is firm but not greasy, and the fat is plump but not greasy. It is very suitable for any dish.

"What's first? Boiled or roasted lamb?"

Uncle asked a little excitedly.

Lin Xu opened the refrigerator door and took out the sheep that had been marinated overnight and said:

"You have to wash the lamb first, rinse off the seasoning on the surface, dry the moisture on the surface, apply a layer of crispy water, and let it dry for a while before it can be put on the grill."

These two lamb dishes are going to be made today.

Roasting whole lamb is extremely complicated, while dipping lamb is extremely simple.

Basically, they are two extremes of mutton dishes.

The dish of roasted whole lamb needs to be marinated one day in advance, and it needs to be stricter. It needs to be placed in the freezer for more than [-] hours of acid discharge before it can be marinated.

After marinating, it needs to go through a series of processes such as cleaning, drying, applying crispy water, drying, grilling, medium-fire roasting, oiling, low-fire roasting, oiling, high-fire roasting, and spices.

Complicated to the extreme.

The mutton dipped in sauce is the exact opposite, just throw it in water and cook it.

Lin Xu is not quite clear about whether to add ingredients or not. He plans to call his brother later to ask, and he will start making after he understands it thoroughly.

After marinating overnight.

The sauce in the tray is less, it should be absorbed by the lamb.

Take half a basin of water in the big basin, then throw the sheep in and rinse it to wash off the seasoning on the surface.

This step should not be careless, and the juice in the abdominal cavity should also be rinsed.

Otherwise, when roasting, these seasonings will become mushy and bitter, which will affect the taste and taste of roasted whole lamb.

After cleaning, set up the roasting fork with two tables, then spread the whole lamb on top, and blow the fan on the lamb to speed up the evaporation of surface water.

While drying the sheep.

Lin Xu came outside, put the grill under the shade of the trees in the yard, and started a fire with charcoal.

The delicacy of roasted whole lamb is not only cumbersome, but also has many tricks.

For example, when grilling, charcoal should not be placed directly under the lamb, otherwise the heat will be too concentrated and the lamb will be burnt.

Moreover, when the sheep oil drips down during the roasting, it will also set the charcoal on fire, resulting in higher heat and a more thorough paste of the lamb.

For golden and crispy lamb, place charcoal on both sides of the grill tray.

In this way, the heat is dispersed, and the roasted lamb is evenly heated.

Experienced barbecue masters will even place a long tray in the middle of the baking pan, and put some water in it.

In this way, when the sheep fat drips down, it will not splash around and ignite the charcoal.

Moreover, the water vapor produced by the evaporation of clear water will also increase the moisture in the lamb, preventing it from being too dry and hard.

"It feels so troublesome!"

Shen Baobao surrounded Lin Xu, passing charcoal for a while, and helping with the lighter for a while.

Obviously, this girl found the joy of playing with fire when she was a child.

Lin Xu poured some cooking oil on a roll of toilet paper, stuffed it under the charcoal and lit it with a lighter.

Soon.

The charcoal is ignited.

Once all the charcoal is fired, pile into long strips against the sides of the grill tray.

By the way, take a long push plate filled with water and put it in.

After finishing these.

The moisture on the surface of the lamb has been blown dry.

Lin Xu came to the kitchen, put some honey, maltose, and red vinegar into the bowl, stirred it evenly with chopsticks, and melted the maltose. The simplest crispy water was ready.

Place the dry sheep on a tray.

Brush inside and out with a brush dipped in crispy water.

While applying crispy water, my cousins ​​drove over in a four-wheel electric commuter car.

After saying hello to cousin Lin Xu and cousin Shen Baobao, they raised their mobile phones and started shooting again.

The news posted yesterday earned them a lot of likes and attention, and became the focus of the students' eyes, so today they took the photo more seriously.

After wiping the crackling water, Lin Xu took the whole lamb and spread it out on the spit again.

"Cousin, why don't you bake it directly?"

"If it is roasted directly, the water in the crispy skin will be washed away by the moisture in the mutton before it is absorbed. This will make the surface of the mutton uneven in color and taste bad."

In fact, to be more specific, the crispy skin water is not brushed once at all, but brushed after drying, repeated three times, so that the roasted meat is rosy, shiny, crispy and delicious.

It didn't take long for the mutton to dry again.

Lin Xu put the whole mutton skin down on the tray, and then put the roasting fork on it.

Use a wire to penetrate along the spine of the sheep's neck, and tie the sheep's neck firmly to the roasting fork. After tying it, pull the sheep below to prevent the mutton from wrinkling as much as possible.

Then pass the wire through the thoracic spine of the sheep and tie it to the spit.

Then there are the lumbar and tail vertebrae.

The entire spine is tied with four wires so that the mutton will not slip, twist or deform during roasting.

After the spine was tied, Lin Xu, with the help of his two cousins, tied four lamb legs to the spit.

Finally, tie wire through the ribs.

Only the whole lamb can be considered as a whole with the roast fork.

Lift the roasting fork to the outside, carefully place it on the third grid of the grill, and start roasting on medium heat.

The reason why the fire is chosen is because it can quickly roast the surface of the lamb until it is slightly burnt, and lock the moisture firmly in the lamb, making the roasted lamb more tender and delicious.

During the roasting process, slowly turn the rocker of the roasting fork, the speed should not be too fast, otherwise it will prolong the roasting time and cause the lamb to dehydrate.

But you can't keep still, that will cause uneven raw and cooked.

"Let me let me, I'm the best at this step!"

Shen Baobao, who was eager to increase his sense of participation, took a look and volunteered to do this step.

Ho ho!I didn't expect that I would also have the opportunity to participate in the production of this kind of big dish, so I had to post it on Moments to show off.

She turned the handle of the roasting fork with one hand, and recorded a short video with her mobile phone in the other, and posted it on Moments:
"It's the first time I come to my mother-in-law's house, I want to show myself by cooking, and I don't know what kind of food my mother-in-law likes to eat, so I simply roast a lamb!"

After sending out.

People who weren't familiar with her praised her one after another, thinking that Shen Jiayue was so amazing that she could even roast a whole lamb.

But those who are familiar with her have another style of painting.

Chen Yan: Yueyue, your skin is getting thicker and thicker, you can do it by turning the handle twice?

Wu Kexin: Be careful when the proprietress is playing, don't get burned.

Geng Lele: I always thought that Sister Yue was a thin-skinned person, but now it seems that I was careless.

Shen Guofu: Girl, don't mess with Xiaoxu's things. By the way, a lock was lost in the equipment room. Where did you see it?

Han Shuzhen: Why didn't you express yourself like this at home?

……

Seeing these comments, Baby Shen wrinkled his nose.

I actually doubt my skills, I have to participate in this dish today!
Well, when it's ready to bake, I'll put poison in Moments and groups, and you'll be hungry to death!
When she was thinking happily, Shi Moli, the cousin of the second aunt's family next to her, came over:

"Cousin, cousin, how about letting me try?"

"Okay, here you are."

Soon, there were more posts in cousin Shi Moli's circle of friends:
"My cousin brought his cousin from the capital back to his hometown. To express my welcome to my cousin, I personally cooked a whole roasted lamb. Do you want to eat anything?"

After she posted it, it was Chen Yuanyuan's younger brother Chen Shaokang's children's shoes:
"Last time I accidentally showed off my roasted whole lamb skills at home, my family is addicted to eating, even my cousin came from the capital with his sister-in-law to eat, so I won't show off my cooking skills next time." Art, tired!"

Then there is Xiao Xun from the aunt's family:
"I never think that cooking is so difficult. Even roasting a whole lamb is just as simple as roasting, but my family can't do it. Even my cousin brought his cousin from the capital. Come to me to learn, there are some things that really don’t depend on hard work, but on talent!”

Soon, the children of the relatives sent it out one by one.

The text is getting more and more bizarre.

Lin Xu was speechless for a while, the current students really have too little homework!

When the surface of the mutton became oily and slightly yellow, he took the salad oil he had prepared in advance and evenly spread a layer on the surface of the mutton.

After smearing, raise the roasting fork by one level again, and slowly roast the mutton with medium-low fire.

Roasting at such a low temperature can keep the moisture in the lamb to the maximum extent, making it more tender and juicy.

After anointing, the second round of copywriting began.

Lin Xu didn't bother them either, but went to the side, called his brother Xie Baomin, and asked how to cook the mutton dipped in sauce.

"This is very simple. Separate the mutton along the texture of the mutton, remove the muscle capsule, then put it in a pot under cold water, add celery, onion and carrot. These three ingredients are more effective than any other seasoning. After the water boils, skim off the foam. Then add a large bowl of cold water to the pot, and continue to skim off the froth after the water boils, repeat five times until the water becomes completely clear, add Angelica dahurica, Baikou white pepper, and cook on low heat for [-] to [-] minutes."

It really is so simple!
After Xie Baomin finished speaking, he suddenly asked:
"You can even make dipping sauce, don't you even know this?"

Lin Xu smiled and said:

"Yes, I just don't know how long to cook, I'm afraid it's overcooked."

"Turn off the fire in [-] minutes, take it out in [-] minutes, let it cool and then slice it. Before eating, boil the mutton soup and blanch the cut mutton. This is the most delicious way to eat."

Now Lin Xu finally knows how to dip mutton.

After hanging up the phone, he came to the kitchen, fished out the leg of lamb soaked in the water basin, and prepared to make it.

Pick the meat from the leg of lamb according to the texture, and then follow the process explained by the senior brother to remove the capsule that wraps the lamb, so that the lamb tastes better and you won’t eat the chewy fascia.

"Xiaoxu, is this lamb leg bone still useful? If it's useless, I'll make soup. Whether it's steamed buns or stewed noodles, it tastes very good."

"No need uncle, you can make soup."

Lin Xu threw the mutton that had been cleaned of the capsule piece by piece into the pot.

Then put in the sliced ​​carrots, celery and onions, cut them up and cook them over high heat.

While cooking the mutton, he started to make the excellent dipping sauce that he made once in the competition last time. This dipping sauce would taste better if it was marinated in advance.

When I was busy, the water in the pot boiled.

Use a spoon to skim the froth, and then pour a small basin of cold water into it after it is about clean.

The jargon for this step is "smash".

Use cold water to smash out the blood foam and impurities in the meat, so that the meat has a better taste and more aroma.

A small pot of cold water was poured down, and the water in the pot suddenly stopped boiling.

But as the water temperature rises, some fine scum floats out again.

After skimming again, continue to splash with cold water.

Sure enough, after the fifth time, there was no more foam, and even the soup for cooking meat became clearer than before.

Put Bai Zhi Bai Kou and a handful of whole grains of white pepper into the pot in turn, then turn down the heat and start cooking.

Lin Xu didn't know the ratio of the three, but the three ingredients were all used to remove mutton, and the dosage didn't need to be large.

While the meat was cooking, he continued to make the dipping sauce.

After it is ready, seal the dipping material with plastic wrap and put it in the freezer of the refrigerator, so that the flavors will be more thoroughly integrated when eating, and it will be more delicious when dipped in mutton.

After the dipping sauce was ready, Lin Xu went outside to have a look.

Although the cousins ​​and cousins ​​each use themselves as a background board for pretending to be aggressive, they are still doing their duty at this time.

Everyone took turns turning the roasting fork, the lamb became more browned, and a lot of roasted fat dripped from the tray below.

Shen Baobao, who was completely out of control, wandered to Lin Xu's side and asked curiously:
"What's next? Is there anything I can do to help?"

As soon as he took over the grill, he was snatched by his cousins. They also occupied the grill on the grounds that they were guests, which made Shen Baobao's journey of food production come to an end.

Lin Xu smiled and said:

"The next step is to make dipping sauce for roast whole lamb and slaughter big geese. Do you want to participate?"

Shen Jiayue: "..."

Sure enough, I am more suitable for a big dish like roasted whole lamb!
Seeing that this girl really wanted to participate in food production, Lin Xu said:
"How about this, you and I can make the dipping sauce for the roasted whole lamb. It's just a matter of time to exercise, so you can eat more at noon."

Exercise?

Shen Jiayue was a little surprised.

I don't understand the difference between making dipping sauce and exercising.

Come to the kitchen.

Lin Xu took out the extra-large garlic mortar that Shi Wenming used to make garlic juice, cleaned it carefully, and wiped off the moisture inside with kitchen paper.

Then he cleaned the garlic pestle, which was similar to a large rolling pin, and wiped off the water in the same way.

The preparations are done.

It officially entered the processing stage of the dipping sauce.

Lin Xu put the frying pan on the stove, and then put cooked peanuts in which the red coating was removed. Roasted the peanuts to produce the aroma, and then poured them into the garlic mortar:
"Mash these peanuts with a garlic pestle."

"Good!"

Shen Baobao actually doesn't understand the reason for putting peanuts in the dipping sauce, but since Xu Bao ordered it, let's start working!

She grabbed the garlic pestle with both hands and smashed it hard into the peanuts in the garlic mortar.

Lin Xu put the frying pan on the stove again and continued to bake the ingredients. This time, what he put in the pan was—white sesame seeds!

"Xiao Xu, what are you doing?"

"Dipping sauce for roasted whole lamb."

When Shi Wenming heard this, he quickly came to his senses:
"What's the recipe? Can you tell me about it?"

"of course!"

Lin Xu said:

"Curry noodles, cooked ground peanuts, cooked soybean noodles, cumin noodles, and garlic powder accounted for six, white sesame seeds and ginger powder accounted for three, chili noodles, pepper noodles, and salt accounted for two. Guessed."

"Six to three to two, right? I have to write it down, maybe it will become the restaurant's signature in the future."

This kind of dry dish dipping sauce is the most difficult to make. A slight difference in the ratio will cause a huge difference in taste. Now that there are ready-made recipes to copy, Shi Wenming will naturally not miss this opportunity.

After writing it down carefully on the phone.

In order to express his gratitude to his nephew, he snatched the garlic pestle from Baby Shen and said:

"Niece and daughter-in-law, please rest. Leave this kind of rough work to me. How can I let you, a distinguished guest like you, do it. Xiao Xu, you can continue to do it. Whether it is grinding or mashing, it is not a problem on my side."

Shen Jiayue: "..."

I just want to do some work, why is it so difficult!
Not long after, the dipping sauce for the roasted whole lamb was ready.

The mutton in the pot has also been cooked.

Lin Xu turned off the fire and let the mutton soak in the soup, then took a kitchen knife to the yard and strode towards the fat goose.

Start preparing the third dish of the day-stir-fried goose cubes!
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If you are interested, you can try the dipping sauce for roasted whole lamb. This ratio is correct. It is suitable for dipping in barbecue meat. The reason why curry is added is to enrich the aroma.This chapter is 6900 words, ask for a monthly pass, brothers! !

(End of this chapter)