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

Chapter 375 A hard dish in Northwest China that doesn't require high cooking skills at all—hand-caught mutton! 【Subscribe】

After entering the system, Lin Xu clicked on Points Mall.

The countdown on the special item bar page has been cancelled, you can click to enter it.

The special props bar is still a bunch of props with question marks.

When he was about to flip to the end, he finally found a new item that was refreshed:
[The eye is the ruler: a special prop that can accurately measure the length of an object, and can slightly improve knife skills and other skills.Exchange price: 2888888 points]

Or 288 million?
Lin Xu felt that this special prop was not very useful.

But the statement about slightly improving knife skills and other techniques made him feel like he was hooked.

The chef's cooking skills become more and more difficult as they go up. Although they can be improved slightly, they can't be missed.

Looking at the remaining points, there are a total of 290 million, which needs to be exchanged, but it will be back to before liberation.

"Does it consume 2888888 points to exchange for special props?"

"Yes!"

As soon as the voice fell, the system's prompt sounded again in my mind:
"Successfully exchanged, this skill can improve the knife skills, plate arrangement, pastry making, etc., and make the dishes made by the host more beautiful."

Yes, no inducement to upgrade.

Of course, there are only about a hundred thousand points left in the system at this moment, and it is estimated that if you want to upgrade, you will not be able to upgrade.

After acquiring this skill, Lin Xu looked at everything around him, and he knew the length and width of all kinds of objects like the back of his hand.

pretty good.

No matter how you cut things, you can definitely measure the data accurately.

After the exchange was completed, he glanced at the special item column again, and now the locked status was displayed, and there was a line of text beside it:
[This page was refreshed after 1439:59:52, you can refresh the page immediately after paying 7500000 points]

More than a thousand hours, that is, two months?
Lin Xu did the math, and it will not be refreshed until New Year's Day.

I don't know what special props will appear at that time, so I'm somewhat looking forward to it.

As for the reminder on the page that 750 million points can be refreshed immediately, he just ignored it.

So many points are just to refresh, how many idle people will do this.

"Master Lin is here, welcome."

While complaining, Yin Hongbin came out of the restaurant and saw Lin Xu standing outside, so he hurriedly said hello.

"I came to learn from Chef Yin today, so I won't bother you?"

"Don't bother me, don't bother me. Finally, there is a red case master who is willing to delve into the white case. It's too late for us to welcome you."

If a famous red case master studies white cases, he will be regarded as not doing his job properly. Lin Xu is willing to study these, and Yin Hongbin naturally welcomes them with both hands.

"Your brother...he didn't come?"

"No, I went straight to you when I came in, and didn't turn to the second building."

"It's fine if you don't come, it's fine if you don't come."

Yin Hongbin heaved a sigh of relief, the hob meat was much more difficult than Dai Jianli, he wanted one or the other, and every time he came over, the whole back kitchen felt like it had been robbed.

But fortunately, Xie Baomin's voice came from the direction of the gate:
"Old Yin, the persimmons in Building No. [-] are turning red and taste good. I picked a bag specially for you. If there are some delicious ones, I'm thinking of you. Let's just say that our relationship is strong or not."

Yin Hongbin: "..."

I'm the one to take the blame for your stupidity, right?

Who doesn't know that the persimmon tree in the courtyard of Building No. [-] is the favorite of Executive Chef Yuan Debiao. You have picked so many of his persimmons, so he has to come to me with a kitchen knife to fight for his life?

Building No. [-] specializes in Northeast cuisine. Chef Yuan Debiao especially likes frozen persimmons, so he specially planted stupid persimmons and hung them up until it snowed.

Yin Hongbin felt a headache when he thought of the old Yuan who came over with a kitchen knife in his hand.

Xie Baomin smiled and said:

"Junior brother, come and taste it. This persimmon is really good, but the skin is a bit thick...Old Yin, don't be moved, try it quickly."

Let me taste your uncle... Yin Hongbin asked angrily:

"What do you say when Lao Yuan finds me later?"

"It's so simple. It's like learning to make persimmons from Lao Fan. They show off a bunch of persimmons every year in Building [-]. We should learn and have to learn."

You can do whatever you want with your skill.

There are times when you get knocked down with a sap.

Thinking that Yuan Debiao will find him sooner or later, even if he doesn't eat persimmons, he will be regarded as an accomplice, so why not try it.

He took out two persimmons from the bag Xie Baomin was carrying, handed one to Lin Xu, wiped the other with his apron, and took a bite.

Well, it's crisp and raw, with enough sweetness and no astringency.

As expected, persimmon is a fruit that hangs on the branches until Frost's Descent is enjoyable to eat.

The three walked into the restaurant while eating persimmons.

"Old Yin, my junior brother is here, and I have a good meal today. If I get a table of vegetarian dishes, I won't agree."

Yin Hongbin took a bite of the persimmon:
"I can't guarantee anything else, the meat is enough, just in the afternoon, Lao Huang sent me the two cows that I specially ordered. I have a simple meal in the morning, and I can cook big bones in the afternoon."

Every time Building No. [-] decomposes a whole cow, other chefs will come to help.

It is said to help, but in fact it is just for food.

Lin Xu sounds like he was killing pigs during the New Year in his hometown in the countryside when he was a child.

Every time someone in the village kills a pig, the neighbors will go to help, boil the water, remove the hair of the pig, and finally have a lively meal of slaughtered pigs.

Unexpectedly, the chefs of Diaoyutai also have such a hobby.

But this afternoon it's not pig-killing dishes, but beef-killing dishes. I don't know the taste...it must be delicious.

With so many chefs together, even a handful of wormwood can make flowers, let alone two whole cows.

Lin Xu was full of anticipation for the afternoon meal.

No wonder the brother called last night to insinuate that he would come to Diaoyutai today.

It turned out that I got the letter in advance.

And the one who betrayed Chef Yin was none other than Lao Huang who would drink and chat with Cui Qingyuan all day when he had nothing to do. He was the only one who knew the time when the two cows were delivered.

When he arrived at the door of the back kitchen, Lin Xu could smell the aroma of beef and mutton before entering.

Following Yin Hongbin in, he saw that there were two large pots in the middle of the kitchen, which were being boiled continuously at the moment. The smell of beef wafted from one pot, and the other pot should be mutton.

"Junior Brother, these two pots are the treasures of Building No. [-]. The best mutton soup and beef soup in Diaoyutai are here. Lao Yin's skill in cooking beef and mutton is recognized. The leaders are full of praise, and last time the Saudi king even wanted to poach him."

"Then I have to taste Chef Yin's craft today."

Yin Hongbin smiled and waved his hands:
"A few trivial skills are not worth mentioning... Lao Xie, you praise me so much, what are you planning? Just say it in front of your junior brother, don't beat around the bush."

This dog thing looks like it has been smeared with honey today, obviously it has no good intentions.

Sure enough, as soon as he finished speaking, Xie Baomin said:

"Last time, Lao Dai said that the hand-caught mutton here is good... It's almost noon, why don't you make some for us brothers and sisters to try?"

Mutton?

This is a big hard dish.

Lin Xu's eyes lit up, it's coming.

But it's almost eleven o'clock now, is there enough time to make hand-caught mutton?

He asked curiously:

"Isn't it several hours to catch the mutton with your hands? Doing it now, can you catch up with the meal?"

It's time to eat beef in the afternoon. Yin Hongbin originally planned to have a simple lunch, but after hearing Lin Xu's words, the head chef immediately shook his spirits:
"Master Lin seems to have a lot of misunderstandings about Northwest cuisine. How can it be stewed mutton for a few hours? I'll show you around."

twenty minutes?

Can the mutton be cooked?

Xie Baomin was knowledgeable, and he winked at Lin Xu and said:

"Wait until it's ready, Junior Brother, Lao Yin is going to cook the lamb with his hands. This is a delicious dish that the chef usually doesn't want to eat."

Lin Xu was a little curious:

"Is there any difference between lamb and ordinary lamb?"

"Junior brother, you lack a lot of knowledge about sheep. Since I'm not busy right now, I'll tell you how to eat sheep."

In Chinese food, sheep in each stage have different eating methods.

For example, four or five-month-old lambs are fresh and tender, like flower cakes. The most suitable method is steaming. The steamed lamb in the dish name refers to sheep at this stage.

Six to eight months is the big lamb, which is the process of mutton from infancy to growth.

At this stage, the muscles of mutton are just formed, fat and thin, and the taste is stronger than that of lamb, but the muscle fibers have not yet fully grown, so it is most suitable for boiling.

Once the water is boiled, no seasoning is added, and the mutton is delicious and delicious, without any fishy smell.

After one year old, the sheep has grown up. At this time, the muscle fibers are obviously normal, full of elasticity and moisture, and are suitable for roasting whole sheep.

The mutton at this stage is roasted moist and chewy, with a strong umami flavor.

For the older ones, the muscle fibers have been completely fixed, and they can be stir-fried, braised in soy sauce, white grilled, and shabu-shabu.

As for the old sheep, the meat quality is relatively old. In addition to making shabu-shabu, the most suitable soup is hanging soup.

Of course, this is just the most general way of eating. When it comes to various parts of mutton, such as the big three-fork, small three-fork, ridge, front leg, hind leg, and crotch, each stage has a different way of eating.

There is a lot of knowledge in it, which cannot be explained clearly in a few sentences.

When I came to the pool, some whole mutton was soaked in running water.

Yin Hongbin rolled up his sleeves and took out two smaller lamb chops:

"This was sent by Lao Huang this morning. After soaking for more than an hour, all the blood came out... If Master Lin cooks mutton, the soaking step can't be saved. This can not only remove the blood, but also make the meat easier to remove. bone."

After the two lamb chops were taken out, Xie Baomin took a look:
"This sheep is not bad, is it the Tan sheep with eight classics?"

"Yes, Tan sheep. There are only those kinds of delicious mutton, from Ximeng, from the Altai in the Northwest, and Tan sheep, that's all."

There are a lot of sheep in the country, but there are really few that can be boiled without seasoning.

And these muttons are also good and bad, and it's not that acquaintances can't buy them at all, and even acquaintances may be deceived.

Now some big restaurants in the capital directly go to pastoral areas to find herdsmen to contract sheep, and directly contract all the sheep for the next three or even five years.

It is not easy for ordinary people to buy.

If you buy rashly, you will either buy shoddy sheep from other places, or frozen sheep.

Put the lamb chops on the chopping board and start to modify the lamb chops.

"When we make a large pot, we put the whole leaf in it and change the knife after it is cooked. But for temporary food today, we can use a small pot to cook it for a while."

Hand-grabbed mutton is particular about changing the knife to the lamb chops. Split every two ribs and divide them into two connected ribs. After dividing them, put them directly into the iron pot, add mountain spring water, and cook on high heat.

Yin Hongbin said:
"As long as you buy the right mutton, it's very simple to make hand-cooked mutton, just boil it in water."

Lin Xu asked curiously:
"If you can't buy this kind of super-quality mutton and want to eat mutton, what should you do?"

"Buy freshly killed live mutton, soak it in running water for more than two hours, remove the blood, put it in a pot with cold water, skim off the foam after boiling, and put some spices to remove fishy smell, such as Angelica dahurica, white pepper and cumin What the hell...you can't stop eating because you can't buy good mutton, you have to learn and use it according to the ingredients."

Lin Xu agreed with this statement.

In terms of cooking, you can't stick to dogma and abide by the rules.

Spices should be used as they should be used, the taste is the first, not the ingredients.

When the two were chatting, Xie Baomin cut a piece of cow's hoof from nowhere, and gnawed it in his hand like eating steamed buns:

"Junior brother, don't talk too much about mutton when you make a video. People in every place think their local mutton is the best, and it doesn't taste bad at all. If you talk too much, it will easily lead to war."

Hey, my brother knows a lot about the Internet.

Lin Xu smiled and said:

"It's not too much talk. Generally, when it comes to the food, you can praise the local customs. Real life is already depressing enough. If you don't say something nice, everyone will be even more depressed."

At this time, the water in the pot has boiled.

Yin Hongbin took a spoon and carefully beat the little froth that appeared on the side of the pot.

Continue to cook on high heat for five minutes, and when the mutton is completely free of blood foam, he puts a little salt into the pot with a spoon.

"Generally speaking, you can't put salt in cooking mutton, but you have to do the opposite when cooking lamb. You have to add some salt on purpose. Do you know why this is, Master Lin?"

Ouch, are you preparing to test me?
After the mutton is salted, the muscle tissue will be dehydrated, and the taste will be hard to eat. Therefore, salt is usually added when it is cooked or almost cooked, so that the taste of the meat will be better.

But about the lamb... the brother said just now that the muscle of the lamb is just mature, and the taste is soft and rotten... Thinking of this, Lin Xu said:

"Is it to increase the taste of the meat and make the meat more chewy?"

Yin Hongbin and Xie Baomin looked at each other, with surprise expressions on their faces:
"Old Xie, your junior brother's talent is really amazing, you can see through it at one point."

After speaking, he said to Lin Xu:
"You guessed it right, it is to increase the taste, and the other thing is to add a little base flavor to the mutton. In fact, the cooking process of mutton is not completely free of salt. Generally, [-] to [-]% of the total salt is added, otherwise the mutton has no base flavor. It tastes almost meaningless."

Xie Baomin threw the gnawed cow's hooves into the trash can, and said with a smile:

"It's time to find trouble with the Tongue crew. From the first season to the third season, they all emphasized that the mutton should be cooked and sprinkled with salt, which made the common people of the country misunderstand until now...Old Yin, your cow's hoof is well marinated, wait a minute Give me a few bucks."

"Why do you want what you see? Do you want this lamb?"

"Yes, of course, do you really give it?"

"I'll give you a big mouth... The cow's hoof is not bad. Generally, the guests who come here don't eat this kind of leftovers, but the lamb meat is our main dish, you really dare to ask for it."

The mutton in the pot is simmering.

Do not cover the pot when cooking this kind of meat, it must be kept open, so that the peculiar smell in the meat can be carried out by the water vapor.

"Whether it is cooking mutton or other meat, it is taboo to add water in the middle, so you have to use a large pot to cook meat, and you have to add enough water at once. If you really need to replenish water, you have to add freshly boiled water."

Yin Hongbin is somewhat similar to Guo Weidong, and he explains cooking knowledge in detail.

However, Guo Weidong is a typical academic, and when he talks about cooking knowledge, he expands horizontally, while Yin Hongbin talks about what comes to mind.

At this moment, the kitchen's lunch also started, and Lin Xu saw that many chefs were getting busy.

Apparently, it was an intention to finish the work at hand and enjoy lunch.

Lin Xu asked curiously:
"Chef Yin, what do you usually eat for lunch?"

"This is not necessarily, eat whatever you want, beef noodles, beef soup, mutton cakes, sesame sesame cakes, baked buns, strips, large plate chicken, fried pork noodles, naan meat, fried rice noodles, mutton steamed buns, beef There are a lot of steamed buns, Northwest cuisine is more rough and atmospheric, and the taste is also open and close."

Lin Xu wasn't very hungry at first, but when Chef Yin read out the names of the dishes in this way, he suddenly became hungry.

Fortunately, the mutton was almost cooked at this moment. Yin Hongbin brought a wooden tray, put lettuce leaves on it, and took the mutton out of the pot.

He didn't take the Cengfan duo to the small restaurant where the employees ate, but went directly to the small private room next to the kitchen. After entering, there were already several dishes and dipping sauces on the table.

Lin Xu looked at it, and there was a dish of large grains of salt, a dish of salt and pepper, a dish of dry dipping sauce similar to barbecue sauce, a dish of chili sauce, and a dish of leek sauce.

He asked curiously:

"Do you eat lamb with chives in Northwest China?"

"There are no special rules for this. The most classic way to eat it is to dip it in salt. As for other dipping ingredients, they are added according to the customer's preference. Chive flowers are not only found in Inner Mongolia, but also in Northwest China. It's normal to use it as a dipping sauce."

After taking his seat, Yin Hongbin said:
"I have big work in the afternoon, so I won't drink, and you brothers and sisters don't treat yourself as an outsider, just grab your hands and eat... Don't be disgusted with the simple food."

Lin Xu looked at the tremblingly cooked mutton chops. If you say this is a simple meal, then this simple meal is too good, right?So good that when I leave, I want to bring some of that kind home.

Xie Baomin took a piece of lamb chops and pulled it lightly, and the two ribs came off. Then he took the boneless rib meat and dipped it in salt and pepper, and he took a big mouthful:

"Well, it's better to eat lamb meat, junior brother, don't look at it, hurry up, it won't taste good when it gets cold later."

After speaking, he picked up a piece of raw onion and crunched it with the mutton.

This authentic Northwest way of eating made this state banquet chef become an uncle Maimaiti in seconds.

Lin Xu did not eat as rough as Xie Baomin. He held a piece of lamb ribs, poured leek sauce on it with a small spoon, bit the half-fat and half-thin part of the head of the ribs and tore it hard. The feeling is really enjoyable.

The meat is tender and fragrant, juicy and juicy, the meat is not lean, and the fat is not greasy, and the mouth is full of the delicious taste of the mutton itself.

After eating this delicious mutton, I realized why the ancients used fish and mutton to form the word "xian". This delicious taste really conquered the taste buds in a second.

too delicious!

"Chef Yin, this mutton is absolutely amazing, super good!"

"Master Lin eats slowly, because the ingredients are good. With good ingredients, anyone can make delicious hand-caught mutton."

Different from the rough way of eating mutton held by the brothers and sisters, Yin Hongbin's way of eating is more refined.

He took a small knife, cut a piece of mutton on the lamb chops, and dipped it in a large grain of salt, and chewed it slowly in his mouth according to the Northwest way of eating.

While eating, a roar came from outside:
"Old Yin, is that bastard Xie Baomin here? I heard that he picked half a bag of persimmons from me and came to you, tell him to get out!"

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This chapter is 5400 words, ask for a monthly ticket, brothers!

(End of this chapter)