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

Chapter 209 The Mystery of Stir-Fried Goose Cubes!The roasted whole lamb is out of the oven!This workmanship is absolutely amazing! 【Ask monthly ticket】

When Lin Xu took a kitchen knife to vent his anger on his son.

In the kitchen, Shi Wenming took a piece of steamed bun, dipped it in the roasted whole lamb sauce that he had just prepared, and put it in his mouth.

After chewing two mouthfuls, he couldn't help admiring:
"The elder nephew really deserves to have made a career in the capital. This dipping sauce is so delicious when dipped in steamed buns. Wouldn't it be better to dip it in mutton?"

Soybean powder, crushed peanuts, and crushed sesame seeds in the dipping sauce all have a flavor-enhancing effect, and the taste is rich in the mouth.

The curry powder makes the aroma richer, giving the dipping sauce a bit of exotic flavor.

it is tasty!
He sighed softly, such a good dipping sauce, the eldest nephew actually said it was not perfect, and said that the dipping sauce made by a chef surnamed Dai in Diaoyutai was even more delicious.

If I get a chance, I really want to try it!
Feeling finished.

He turned his face and saw Lin Xu lifting the fat goose out of the cage, so he hurried out.

The eldest nephew said that this goose is not stewed in an iron pot, but is made into dry-stir-fried goose cubes. Isn’t dry-stir-fried goose cubes just fried?Can goose be fried through?

With doubts in his head, he said to Lin Xu who was carrying the goose weighing more than ten kilograms:
"Let me do the slaughter. I'm more familiar with this stuff. Just show me how to dry-stir the goose later."

These words made Lin Xu a little curious.

Uncle, is this going to make the farm restaurant stronger and bigger and create another glories?
Why do you want to learn all kinds of dishes?

But if he wants to learn it, he can learn it. Anyway, there is no trick to this dish.

Wouldn't it be another signature dish if you learned how to eat in a restaurant in a scenic spot?

Shi Wenming went to the pool with a big goose in one hand and a kitchen knife in the other, and began to slaughter.

Soon.

The big goose, which was quite proud at first, turned into a white goose that was slaughtered cleanly.

The internal organs of the big goose were put into a small basin, and Shi Wenming was going to make a hot and sour goose offal with pickled cabbage and pickled peppers later.

Among the goose offal, the goose intestines are crisp, the goose gras is dense, and the goose gizzards are thick, all of which are excellent ingredients.

Made with sauerkraut and pickled peppers, it is not only full of flavor, but also can suppress the peculiar smell of goose offal itself.

"Xiao Xu, do it, I will be your apprentice today."

"But don't say that about Uncle, you are just delayed in our small place. If you were in the capital, everyone would call you Chef Shi."

Lin Xu exchanged polite words with Shi Wenming.

Then he took the cleaned goose and came to the kitchen, ready to make stir-fried goose cubes.

Since mastering the dry-stir-fry technique, Lin Xu has successively cooked dishes such as dry-stir-fried beans, dry-stir-fried chicken nuggets, dry-stir-fried fatty sausages, and dry-stir-fried lotus root strips.

Even using dry-stir-fried eggplant and sweet-and-sour eggplant to comprehend the practice of flavored eggplant.

But the stir-fried goose nuggets are different from those dishes.

Because the goose meat is relatively firm, it is difficult to deep-fry it directly. Even if it is fried thoroughly by chance, the goose meat will be dry and hard, and it is difficult to swallow.

So this dish needs to be boiled before frying.

After the goose is cooked thoroughly, it is fried, so that the goose pieces are more delicious.

Putting the raw meat on the worktable, Lin Xu chopped off the neck of the goose and cut it into small pieces. The head of the goose was split in the middle to prevent the goose from being too big to be cooked through.

Then chop the whole body of the goose into small pieces.

After all, this is a dry stir-fry, not a stewed goose. The meat should not be too large, so that the meat can be cooked quickly during cooking.

After cutting, soak the goose pieces in water to remove the blood.

Taking advantage of this time, he went outside and brushed a layer of salad oil on the roasted whole lamb.

The reason why salad oil is used is because this kind of oil is clear oil and does not color much.

If rapeseed oil with serious coloring is used, the roasted whole lamb at this moment may have become imported from Africa.

"Cousin, how long will it take?"

"It should be cooked, right? The fragrance is coming out."

"That's right, it's golden in color and looks like it's ripe."

"..."

Although several cousins ​​and cousins ​​took turns to operate, they were a little tired.

Because the mutton is far away from the charcoal fire now, there is no change after a long time, so I am a little discouraged.

Lin Xu said:

"It will take at least half an hour. Be patient. Aren't you planning to graduate from university and become the head chef at my place? All the head chefs under my command are masters."

As soon as this was said, the cousins ​​immediately stopped complaining, and even their eyes became pious.

Lin Xu looked a little dumbfounded.

One of my unintentional words won't cultivate a culinary family, right?

But think about the Central Finance and Economics is not so easy to test.

Cousins ​​and cousins ​​who want to become the head chef of Lin Kee, they should work hard to get admitted to Central Finance and Economics first.

Well, they will find out after they pass the exam.

Central Finance and Economics does not have a cooking major, but there are a few pig-killing majors with a good reputation...

After confirming that there was nothing wrong with the roasted whole lamb, Lin Xu went back to the kitchen, took out the cooked lamb leg from the pot, and set it aside to cool naturally.

There are two ways to cut the mutton with dipping sauce. One is to cut the meat into slices just out of the pan, and eat it with dipping sauce while it is hot.

But the mutton just out of the pan is relatively loose and has enough water, so it can only be cut into thick slices, otherwise it will fall apart.

The second type is to cut after natural cooling. At this time, the mutton meat will tighten again because of the lower temperature.

So it cuts into nice slices.

However, if you cut it cold, you have to blanch it in the mutton soup before eating it, which is relatively troublesome.

After cooling the lamb on trays, he rinsed the soaked goose pieces twice.

Wash off the blood in the goose pieces with cold water as much as possible, so that the goose meat tastes more delicious.

After soaking for a while, Lin Xu put the large iron pot on the stove, then put the washed goose pieces into it, added water and onion and ginger cooking wine, and then turned on the fire to cook.

"Cook first, shall we?"

Shi Wenming glanced at it. He thought that his nephew would just marinate it and fry it in oil.

Lin Xu smiled and said:

"Boil it until it's raw and then fry it. The stir-fried goose nuggets made in this way are more delicious."

Soon.

The water in the pot boiled.

Use a spoon to skim off the froth, and then put dried chili segments, Chinese prickly ash star anise, cinnamon leaves, white pepper of Angelica dahurica and other spices for flavor removal into the pot.

Then add salt to give the goose a little flavor, so that you don't have to waste time marinating the goose after it is cooked.

"Ah, what are these yellow things in the pot?"

Baby Shen, who had nothing to do, wandered around outside and returned to the kitchen again.

I was a little surprised to see the goose fat boiled in the pot.

When she said this, Lin Xu remembered that he had just taken out a few pieces of goose fat from the stomach of the goose. Seeing that Shi Wenming was cleaning the goose intestines, he took the pieces of goose fat and planned to make some goose fat.

When making dry-stir-fried goose cubes, putting some goose oil in will make the dish full of goose fragrance and taste more delicious.

It is also very simple to refine this thing. Cut it into small pieces and put it in a pot, add a little water and boil it on the stove. It will not take long for these fat pieces to become goose fat with a strong fragrance.

Wait until the goose oil is refined.

Lin Xu is also preparing ingredients such as dried chili segments, Chinese prickly ash and sesame peppers for stir-fried goose nuggets.

When he was busy, the second uncle proposed a shrimp pot and walked in, which contained a bag full of lively river shrimp.

"Yesterday, I had dinner and was free to put a few shrimp pots in the reservoir. I didn't expect it to be quite rewarding. Civilized, you and Xiaoxu can watch and make a dish."

Hey!
It's another hearty lunch today.

Lin Xu took the prawns and poured them into the clear water, and found that there were some relatively large freshwater prawns inside, so he asked curiously:

"Second Uncle, are there many big freshwater shrimps like this in the reservoir?"

"It's quite a lot, you want it? Then I'll order shrimp cages with large meshes tonight."

Lin Xu said:

"Grandma's birthday will be in two days. I plan to make her a dish of white robe shrimp. I need big freshwater live shrimp. It would be great if I can catch them. The shrimp in our reservoir is definitely better than farmed shrimp. stronger."

Upon hearing that it was for the old lady's birthday, the second uncle immediately said:
"Then I will place a few more shrimp pots tonight, and try to catch more for you to use."

The nephew wanted to show his filial piety to the elders in the family, so he had to help out as an uncle anyway.

After the second uncle finished speaking, he took his mobile phone and went outside to take pictures of the roasted whole lamb that was roasted to a golden brown.

Ten minutes later, the goose in the pot had been boiled until raw, and the aroma wafted through the kitchen.

Lin Xu turned off the fire, and immediately scooped the goose pieces from the pot into a large bamboo basket with a colander.

After picking out the onion, ginger and other ingredients inside, spread the meat to let the water on the surface evaporate, and let the goose meat cool down by the way, so that the frying effect is better.

After Shi Wenming was done with the geese, he began to deal with the river prawns.

Pick out the slightly larger ones, and fry them later when the goose pieces are oiled to make crispy fried river prawns.

The small river prawns are fried with leeks to make a classic appetizer - stir-fried river prawns with leeks.

Not long after, relatives came one after another. Zeng Xiaoqi, who finished the video, and several of her colleagues also came. By the way, they also brought good news. The video has passed the review and will be played normally at noon.

"Thank you for your hard work, Miss Xiaoqi. I should go back to the capital when your voice is healed. Then I will treat you to some crayfish. This time I will reduce the spiciness."

Lin Xu was very sorry that he was so busy for his own scenic spot.

So I said that I would like to have a meal of crayfish after I go back.

When she heard that the spiciness was to be reduced, Zeng Xiaoqi hurriedly said in a hoarse voice:

"Don't, don't, last night's will do. At worst, I'll drink hot tea while eating crayfish."

Lin Xu: "..."

You are really addicted to spicy food!
After chatting with everyone for a while, he came to the kitchen and started to make stir-fried goose nuggets.

But before doing it, you have to wash the larger river prawns twice, and fry the prawns before frying the goose pieces, so that the oil will have the umami taste of shrimp, and the fried goose pieces Taste better.

But there is also a downside.

If someone is allergic to shrimp, they will still be allergic to this kind of goose meat.

Put the washed river prawns in a basin, sprinkle some salt, and immediately cover the lid, and there was a crackling sound in the basin.

This is the reason why the river prawns are stimulated by the salt to jump up and down.

When these river prawns are no longer jumping, wash them again with clean water, then add salt and a little pepper noodles for seasoning, mix well, sprinkle a little dry starch, and mix well.

Crispy fried river prawns are ready.

Then he poured the goose pieces that were drying in the bamboo basket into the basin, and sprinkled dry starch in the same way, so that a thin layer of dry starch hung on the surface of the goose pieces.

This not only locks the moisture in the goose pieces, but also makes the goose pieces crispy.

It tastes more delicious.

Then heat the oil in a pan, and when the oil is [-]% hot, throw the starchy river prawns into the pan.

Not long after it was put in, the original green-shelled river prawns turned an attractive red.

The umami smell of river prawns also wafted out of the kitchen.

When it is almost fried, take it out and continue to fry the next pot.

After all the river prawns are fried, raise the oil temperature and fry for another ten seconds to make the prawn shells more crispy and delicious.

After fishing out again.

Lin Xu squeezed one and tasted it.

Well, the shrimp shells are completely crispy, and the fried shrimp guns are no longer pricking the mouth. It tastes crispy on the outside and tender on the inside, and the shrimp meat is very rich in umami.

It can be said that this small river prawn is not inferior to seawater prawns in other respects except for its size.

After eating one, he picked up another one and put it into Baby Shen's mouth:

"How is it?"

"It's delicious. It's even more delicious than the fried small river fish I made last time."

Lin Xu smiled and said:

"The ingredients are good, so there is no need for seasoning at all, and the fried shrimp is very delicious."

He picked up an empty plate, filled a plate of fried river prawns and handed it to Baby Shen:

"Take it out and let my cousins ​​eat it. I've been working around the oven all morning, so it's time to reward everyone."

After Shen Baobao left with the river prawns, Lin Xu brought the goose pieces over and started frying the goose pieces.

These goose pieces have been cooked to death.

So when frying, you don’t have to consider the issue of raw or cooked, just fry the outer skin and fry it to make it crispy.

To achieve this, large fires are used throughout.

After the goose pieces were fried, Lin Xu poured out the oil in the pan, then put in the goose oil, then sautéed the onion, ginger, dried chili, and Chinese prickly ash until fragrant, then put the goose pieces in.

Stir-fry on high heat for a minute to let the spicy taste penetrate into the goose meat.

Then start seasoning.

Put salt, sugar, white sesame, and five-spice powder into the pot at one time, stir well, and then take out of the pot and put on a plate.

After the dry-stir-fried goose nuggets are ready, it can be regarded as the prelude to today's lunch.

After serving it to the table, Lin Xu put the mutton soup back on the stove and heated it up. Taking advantage of this time, he sliced ​​all the mutton into thin slices.

After cutting it, put it into the boiling mutton soup according to the amount of one plate and blanch it.

After the mutton is cold, the original fragrance is restrained, but it is so hot that the fresh fragrance of the mutton is burned out again.

After refilling it on the plate, Lin Xu took out the dipping material from the refrigerator, and took out the small bowl. According to the number of family members, each person filled a small bowl of dipping material.

Well, this is the essence of eating dipped lamb.

The ingredients must be dipped enough, otherwise you won't be able to taste the delicious taste of mutton.

After preparing the dipped mutton, my uncle Shi Wenming also started to make hot and sour goose offal.

And Lin Xu came to the grill outside with chili oil, prepared chili noodles, white sesame and other ingredients.

"It's finally over, isn't it cousin?"

"If you don't come, we will all be roasted."

"Hurry up, hurry up, I'm still waiting to shoot the video."

"Why don't my cousin teach me and let me operate it."

"..."

The little guys have been pretending to be cowardly on the Internet all morning, pretending that they think they are masters of roast lamb.

Lin Xu took a brush and evenly brushed a layer of chili oil on the mutton.

Well, the last time you brush the oil, you can't clean the oil, you have to brush the chili oil.

This can not only smear an attractive red color on the lamb, but most importantly, it will be roasted on a high fire next, so that the spicy flavor of chili oil can be roasted into the lamb.

After applying the chili oil, Lin Xu, with the help of his second uncle, moved the roasting fork down two notches.

At this point the mutton is cooked through.

The next step is to bake the lamb skin crispy and crispy with a high fire, so that a perfect roasted whole lamb is completely done.

soon.

My body started to get oily.

The aroma of chili oil is also exuded.

Ten minutes later, when the chili oil was almost soaked in, Lin Xu grabbed the chili powder and sprinkled it evenly on the sheep.

At this moment, there is a layer of fat roasted on the surface of the lamb, which firmly sticks the chili noodles to the surface of the roasted whole lamb.

After you've sprinkled the paprika, give it a few more turns.

Let the charcoal fire roast the aroma of the chili noodles.

Then sprinkle with white sesame seeds, and after another two rounds of roasting, the roasted whole lamb is officially out of the pan!
Carry the sheep to the big round table in the restaurant, on which a large tray has been placed.

Put the mutton on top, use the tongs to remove the wire that binds the mutton, and take the roasting fork that has already been roasted to the side.

Everyone took pictures around the mutton.

Lin Xu, on the other hand, calmly began to place pieces of washed lettuce leaves on the roasted whole lamb.

After they are all filled, put a tray of the same size on top, and then carry the two trays with the second uncle and turn them over.

When you pick it up again, it becomes the shape of a whole sheep lying on a lettuce leaf.

"Ouch, this looks so pretty!"

"As expected of a roasted whole lamb, the appearance is perfect."

"It's so tempting!"

"Wuhu! The roasted whole lamb I made is finally out of the oven... Who beat me?!"

The cousins ​​raised their mobile phones, and just about to record and reload, they felt the ardent care from their parents on their heads.

"Your cousin cooks a roasted whole lamb, and see how you all swell."

Lin Xu looked at the cousins ​​with deflated expressions, and felt that it would be good to hit them like this, so as not to be addicted to the likes of netizens and unable to extricate themselves.

In order to urge my cousins ​​to study.

He specially posted a post under the topic of Lin Kee Food:
"When you see my cousins ​​active on the Internet, remember to help me remind them to do their homework."

Just sent it out.

There is a series of "received!"

Alas, my cousin is also doing it for your own good!

After posting the news, Lin Xu put away his mobile phone, looked at everyone and asked:

"Have you finished filming yet? I'll start dismantling after filming."

Roasted whole lamb in this state is naturally inedible, and the lamb must be broken down piece by piece so that it can be eaten with chopsticks.

Holding a knife, Lin Xu deftly divided the mutton into different chunks.

Then he cut a crisper piece from the sheep's back and handed it to Mrs. Lin:
"Grandma, you like to eat crispy ones, how about this one?"

After grandma took it, he cut a half-fat and half-thin piece from the hind leg and handed it to grandma. Mrs. Chen likes to eat soft ones.

After the two old men started eating, other people began to taste Lin Xu's handicrafts.

"Oh, this lamb is so well roasted."

"Crispy and crispy, the meat inside is also very tasty."

"This dipping sauce is very fragrant, and it adds a lot of color to the lamb."

"I just like this kind of crispy meat, it's so delicious to chew."

"Civilization, you have to quickly learn Xiaoxu's handicrafts. Now, set up two yurts in the yard. Isn't there a Mongolian style garden in our scenic spot?"

"..."

Everyone was full of praise for Lin Xu's craftsmanship.

The sizzlingly roasted mutton is crispy on the outside and tender on the inside, and eaten with special dipping sauce, it can make people cry.

Lin Xu packed some dishes, such as dipped mutton, roasted whole lamb, dry-stir-fried goose nuggets, and crisp-fried river prawns. He drove outside to deliver some to Chen Yuanyuan and his mother at the ticket office, and picked up Dundun by the way. .

Well, can't keep this little guy at the box office all the time.

Gotta let it come in and relax too.

After returning, Dundun ran to the cage of the big goose Guan and walked around as soon as he got out of the car, and even jumped on the cage and stepped on it a few times.

After doing this, the little guy happily returned to Lin Xu's side, and rubbed his big head against Lin Xu's trouser legs.

"If you promise to kill it, you will definitely kill it. It's a pity that the goose meat is too spicy for you to eat. I'll eat lamb later. Let you taste how delicious the dipped lamb is without the sauce."

Lin Xu went back to the restaurant and picked some slices of mutton for Dundun.

When the little guy squatted in the corner and started to eat meat.

The travel channel of Yanjing TV Station has also started broadcasting a promotional video for Longqi Mountain Scenic Spot...

--------

It makes me want to eat barbecue... This chapter is 5500 words, ask for a monthly pass, brothers!33 words have been updated this month, isn't it worth a monthly pass?

(End of this chapter)