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

Chapter 381 Xie Baomin: I discovered a new joy!Hot braised lamb, enjoyable! 【Subscribe】

"Brother Lin, you are from the Central Plains. If I remember correctly, the braised mutton is from you, right?"

When Dai Jianli heard about making braised mutton, his originally listless spirit became full of vigor.

He seemed to have no worries all day long, either thinking about food or having fun, or thinking of ways to bully other chefs.

Like a child with ADHD, he can't sit still.

For example, now, when he first entered the restaurant in Building No. [-], he first praised Gu Junli's cheongsam for being good, and then grabbed a small pot of green radishes at the front desk, and by the way, flicked on the leaves of asparagus bamboo next to it.

Lin Xu smiled and said:

"It came from our small city called Xinxiang. It became popular all over the country in the 90s, and many people came to eat braised mutton."

Yinzhou is next to Xinxiang, so Lin Xu knows a little bit about it.

Although the popularity of braised mutton has passed since he was born, he has also taken a car to eat it a few times.

The crispy stewed mutton is simmering in the pot over a low heat. You can choose different flavors, such as mild spicy, spicy, spicy or even spiced, etc. It tastes very good.

After eating the mutton, you can also eat it with the original soup in the pot.

It is a kind of food that is more economical and affordable at the same time.

After learning the technique of red stew, he thought it would be enjoyable to cook red stew once. Now that Dai Jianli wants to eat sweaty dishes, he has nothing to say, let's do it.

When he walked to the door of the kitchen, Dai Jianli patted his head again:
"Damn, I forgot to get some lamb chops from Lao Yin. Do you eat lamb chops when making red stew?"

Lin Xu shook his head:
"It's a bit wasteful to eat lamb chops in red, and it doesn't have the feeling of eating meat. Generally, lamb legs and lamb belly are used to make lamb chops."

Braised lamb is a very typical dish of stewed meat.

Use the fat from the mutton leg to stew the soft mutton brisket. The richness of the mutton fat will make the mutton brisket very delicious, and the aroma of the lamb shank itself will also enrich the taste of the lamb leg meat.

Walking into the kitchen, Cheng Jianshe came out of the cold storage with some chilled mutton. Old Dai saw it and said immediately:
"Old Cheng, the mutton is confiscated, you go get some more."

Cheng Jianshe is very familiar with Dai Jianli:
"Why is old Dai Ni coming to visit again? Are you all right in Building [-]?"

"Our head chef in Building [-] is more reliable. I can smooth out the work even if I'm not around, unlike Lao Xie, who can't do it if he doesn't guard for a while."

Cheng Jianshe:? ? ? ? ? ?
Believe it or not, I'll smash you to death with a stick of sheep?
Lin Xu said:

"Master Cheng, I'm going to make some braised mutton for lunch, let's eat it together then."

"Okay, I'll get you what part to use."

"You need leg of lamb and brisket, about five catties."

It’s not enough to eat less, and as an ingredient like mutton, the less the meat is stewed, the less flavorful it will be, and the more meat it will be stewed, the more fragrant it will be. Especially this method of stewing lamb brisket with leg of lamb, the more meat, the more fragrant it will be.

Cheng Jianshe handed the mutton to the side chef, said to wait a moment, and went in to get it.

Lin Xu looked at a chef in the soup department in the kitchen and asked:
"Where's my brother?"

"Chef Xie came upstairs in the morning, why don't I call him?"

Dai Jianli waved his hand:

"You're busy with your work. I'll go up and have a look. Maybe Lao Xie is catching up on his sleep. Like me, he didn't drink less yesterday. It's hard to say whether the alcohol is over now."

After speaking, he walked up the stairs at the entrance of the kitchen.

Lin Xu originally wanted to follow up to check on his brother's condition, but he was afraid of delaying the braised mutton at noon.

Not long after, Cheng Jianshe came out of the cold storage, holding a basin with two legs of lamb and two pieces of lamb belly.

The meat was trembling, and it looked like fresh mutton delivered in the morning.

In a place like Diaoyutai, the biggest advantage is that you don’t have to worry about the quality of the ingredients. Whether it’s meat dishes or vegetarian dishes, even a handful of shallots are of high quality.

Take the mutton out of the pot, and quickly remove the leg bones, as long as the meat does not have bones.

Cut all the mutton into mahjong pieces, put them in a basin, put them under the faucet, and use running water to wash away the blood in the mutton.

It is not allowed to blanch the braised mutton. Once the mutton is blanched, the texture and taste of the mutton will deteriorate.

In order to make the mutton taste more delicious, soak the mutton with running water in advance to wash out the blood in the mutton as much as possible.

Today's mutton is fresh enough, Lin Xu estimates that after soaking for half an hour, it is almost ready to cook this stewed mutton.

The so-called red stew is usually cooked with sugar, dark soy sauce, dried yellow sauce and red fermented bean curd soup.

Use the method of stewing to make the ingredients ruddy in color and crispy in taste.

But braised mutton is different from ordinary stewed dishes. Braised mutton is a dish that combines stewed mutton with Sichuan-Chongqing hot pot, so the "red" in braised mutton refers to red oil.

The traditional red stewing technique of Shandong cuisine is replaced here with minced bean paste or chili sauce.

Use this kind of ingredients to stir-fry red oil, making the soup rosy in color, spicy and attractive.

On the contrary, the five-spice method of braised mutton uses a combination of dry yellow sauce + sugar color + soy sauce, but the five-spice one is relatively unpopular. In most cases, people still choose mild or spicy.

In this way, the mutton is enjoyable to eat, and the mutton dishes are also delicious after eating the mutton.

After putting the mutton under the faucet, Lin Xu wandered upstairs, wanting to see if his brother was sleeping in the tea room.

Pushing open the door of the tea room, I didn't see the scene of sleeping on all fours. Instead, the senior brother sat cross-legged on the futon energetically, and watched the recently popular shop-hunting video on the Internet with Dai Jianli on the tablet.

After a video was played, Xie Baomin paused and said to Dai Jianli:
"I found that this is quite suitable for the two of us. Go in and have a taste, and talk about the shortcomings of the dishes directly, without leaving any sympathy, how enjoyable it is."

Old Dai was still a little unresponsive:

"What if their head chef or head chef isn't happy? What?"

Xie Baomin slapped his thigh:
"Then let's do it with real knives and guns. You can choose any dish in Chinese food. Who do you think we should worry about?"

Dai Jianli blinked:

"Yeah, whoever refuses to accept it, we can just compete with them, and there is no need to show mercy. This is so cool, let's start in the afternoon?"

Lin Xu:? ? ? ? ?
These two live treasures have come up with new tricks again?
He asked curiously:

"Brother, are you ready to enter the short video industry?"

Xie Baomin squeezed a pistachio, peeled it and put it in his mouth, and said with a smile:

"When I was drinking last night, I felt that I should change it. I can't bully other chefs like this anymore. It's not a problem to rely on drinking so much to ease the relationship. I was playing on my phone this morning and saw these store visit videos. I think it's quite suitable. mine."

It can not only find faults but also have fun, and it can also gain a large number of fans.

This is simply a great thing tailor-made.

Stop bullying other chefs?You are afraid that Yuhangyu will fly to Diaoyutai to play, and you will not be able to come down to Taiwan... Lin Xu muttered in his heart, and asked with a smile:

"Are you really going to try?"

"That's right, it shouldn't be a big problem for me to cooperate with Lao Dai. As for the photographer and post-production, let's explore slowly, anyway..."

Lin Xu waved his hand:

"Don't worry about it. I'll call a professional to come over now. I want to shoot a short video. We have a professional company with well-equipped personnel. When the time comes, you can just find faults and leave the rest to professional people."

After he finished speaking, he took out his mobile phone and called Chen Yan:

"Sister Yan, can you come to Diaoyutai now?"

Chen Yan is sitting on the boss chair in the office at the moment, reminiscing about the scene of talking about literature with her father-in-law and mother-in-law yesterday, but Ren Jie was completely unable to intervene. She was a little surprised when she received the call:

"What's wrong brother-in-law?"

"My senior brother and Chef Dai want to be the anchors of the store, the kind that go to high-end restaurants to find faults, so hurry up and bring the contract and plan."

As soon as Chen Yan heard it, my good guy, I was staring at the traffic of those culinary masters visiting the store, and my brother-in-law sent it up, and he was the most authoritative culinary master in the country.

She jumped up from the boss chair:

"Okay, I'll be there soon!"

After hanging up the phone, this sister Yu, who has recently become obsessed with flat casual shoes, quickly opened the office door and shouted to the office area:

"Weiwei, hurry up and find the planning book for the master's shop visit last time, and follow me to Diaoyutai!"

Sister Weiwei was chatting with a recently popular store explorer and wanted to dig someone. After hearing this, she asked curiously:
"I'm about to poach someone. Is there anything I can do to go to Diaoyutai?"

Chen Yan waved her hand:
"Stop digging, we have the best candidate!"

"Who?"

"My brother-in-law's brother Xie Baomin, the most powerful executive chef in Diaoyutai, hurry up, bring the contract, bring a few more... bring twenty copies."

Sister Weiwei was stunned for a moment:
"Isn't Chef Xie alone? Why bring so many contracts?"

Wearing a flat bottom line was not formal enough. Chen Yan put on the eight-centimeter red-soled high-heeled shoes that can increase the aura, and said to sister Weiwei:
"Sign all the [-] chefs from Diaoyutai to our company. From now on, they will be our company's resources no matter whether they do cooking tutorials, food sharing, live broadcast, or shop visits."

Although Chef Xie is enough to surprise, how can it be so enjoyable to catch all Eighteen Arhats in one go.

In addition, in the last cooking competition, other foreign-related hotel groups tried to hang Diaoyutai and failed. This time, let Chef Xie start from these foreign-related hotels.

Let's heat up first.

In recent years, restaurants with an average per capita of [-] to [-] yuan have suddenly increased. It is time for a professional to purify this circle.

In Building No. [-] of Diaoyutai, Lin Xu went downstairs after making the phone call, and went to get a whole lamb hind leg from the cold storage.

My sister-in-law is coming over, so naturally I have to order some more mutton, so as not to eat enough.

After cutting the mutton and soaking it in a basin, start preparing the ingredients for the braised mutton.

Half a small bowl of bean paste, chopped for later use, half a small bowl of glutinous rice cake chili, half a bowl of sugar color, some green onion, ginger and dried chili, wash carrots and white radishes and cut them into hob pieces.

Putting carrots can make the mutton have a unique sweetness of plants, while white radish is to further remove the fishy smell of mutton.

In addition to these side dishes, spices such as pepper, star anise, bay leaves, cinnamon bark, ginger, kaempferen, dangshen, angelica, grass fruit, angelica dahurica, cloves, white buckle and white pepper need to be prepared.

The grass fruit needs to be smashed to remove the seeds, and only the outer skin of the grass fruit is used.

And star anise only needs two. This dish mainly relies on spices such as ginger and Codonopsis pilosula to enhance the fragrance.

Especially ginger, an indispensable spice for stew, is known as the soul of Chaoshan brine.

All the ingredients were ready, Lin Xu took the mutton out of the basin, squeezed out the water as much as possible, and started to make it.

Put the iron pot used for cooking on the stove, heat the dry pot, without oil and water, directly pour the mutton that has been squeezed out of the water into the pot, and stir-fry in the dry pot.

Using the method of stir-frying can stir-fry the excess water in the mutton, and at the same time, it can effectively remove the peculiar smell in the mutton.

It didn't take long to put it in the pot, and the bottom of the pot that was originally dry gradually became greasy.

Continue to stir-fry, more and more sheep oil, the original dry stir-fry becomes fried.

Cheng Jianshe gave Lin Xu a thumbs up from the side:

"Stir-fried mutton with sheep oil, pay attention!"

Lin Xu smiled and said:
"This is a cooking method created by others, not my skill."

When the surface of the mutton in the pot is slightly browned, take out the mutton with a slotted spoon. There is still a lot of mutton oil at the bottom of the pot at this moment, boil it over high heat to get the water out of the mutton oil.

The water has a lot of peculiar smell, so the oil should be heated, and the sheep oil can be used after the water evaporates.

Otherwise, there will be a smell of mutton in these oils, which will cause the dishes to be over-odor.

After the moisture in the mutton oil is reduced, pour in the chopped bean paste and glutinous rice cake chili, and stir-fry over low heat.

Both bean paste and Ciba chili can be fried to produce red oil, but the difference is that the bean paste has a sauce flavor and not a strong spicy taste, while the more fragrant the Ciba chili is, the more intense the spicy taste will be.

The two are put into the pot together to make the dish more spicy and attractive.

You have to be patient when frying the red oil. You need to fry the two sauces until they feel a little crispy, so that the oil will be brighter and more fragrant.

Add green onion, ginger and dried chili, continue to stir-fry until the fragrance comes out, and then add various spices.

Finally, pour in the mutton, and pour some high-grade white wine along the side of the pot, using the volatility of the white wine to take away the peculiar smell in the mutton.

Stir-fry until the smell of wine dissipates, pour in a tablespoon of light soy sauce, half a spoonful of dark soy sauce.

Stir fry again, pour boiling water, and add the prepared carrots and white radishes.

After the mutton is heated, it should not touch cold water, otherwise the meat will shrink, and it will take a long time to stew until it is tender, and adding boiling water can make the soup thicker and taste more delicious.

The amount of soup does not need to be too much, it can probably cover the mutton.

If you use a pressure cooker, the amount of soup has to be reduced.

In fact, in this step, it is reasonable to add the broth made from mutton stick bones, but the mutton stick bone broth is not a standing soup in Building No. [-], so we can only use plain water to make do.

Soon, the water in the pot boiled again.

Lin Xu poured the prepared sugar color and a dozen pieces of rock sugar into it.

The effect of adding rock sugar is to enhance the freshness and neutralize the spicy taste of the soup at the same time, so that the taste will be better.

Next, cover the pot and wait for the delicious food to come out.

"It looks quite simple. When it's colder in the future, our back kitchen will also stew a pot like this and try it."

Cheng Jianshe is still very confident in Lin Xu's craftsmanship, and this method is relatively simple. After eating the mutton, you can also eat it in a hot pot, which serves multiple purposes.

The ingredients for the shabu-shabu are very well prepared. Young spinach, vermicelli, gluten, tofu skin, yuba, fungus, etc. are all ready-made dishes in the back kitchen.

After finishing all this work, Chen Yan also arrived.

Putting on the high heels, the little girl in love became the female president again, but when she heard that braised mutton was made in the kitchen, the female president became a foodie again.

"Then we have to hurry up and talk about it, and we can't delay eating... Recently, I feel cold hands and feet, and I really need to eat some mutton."

Seeing that my sister-in-law is still wearing skinny jeans with exposed ankles, Lin Xu wanted to remind you that the reason for your cold hands and feet does not seem to have much to do with mutton.

After Xie Baomin and Dai Jianli came down from upstairs, they sat down by the window and chatted.

The sun outside is shining directly on the body, which is very warm and comfortable.

The chat went smoothly. Originally, Xie Baomin and Dai Jianli were not out to make money, but to add a touch of fun to their empty lives.

Now that there is a company that provides a complete set of equipment and takes care of all the post-production, I just need to find out the shortcomings of those high-end dining places, which is so gratifying.

"Chef Xie, Chef Dai, we are responsible for the promotion of the whole network, so we need to sign an exclusive contract, this contract..."

While Chen Yan was talking, Dai Jianli patted the table:
"Don't talk about Xiaoyan, let's sign it. Even if you sell us to northern Myanmar to make fraudulent phone calls today, Lao Xie and I will also sign this contract."

They are all their own people, talking about what these contracts do.

Do you think we can hear it now?

When Sister Weiwei heard this, she quickly took out two contracts and put them on the table, and took out a black gel pen.

When Lao Dai was about to sign, Chen Yan said:

"I also want to ask the two chefs, can you sign all the chefs of Diaoyutai to our company?"

Xie Baomin casually flipped through the contract twice and said:
"No problem, even if you don't tell us, we will bring those guys over. By the way, after we sign, you go to the catering department and ask Director Liao to draw up a cooperation agreement. In this way, the company and Diaoyutai will be regarded as a strategic partnership. We The signing of the contract is not considered a violation."

Compared with Dai Jianli, brother Xie Baomin thinks more.

In order to prevent chefs from being swayed by Internet companies, it is necessary to sign with the same company.

As for the cooperation with the catering department, this is to allow the company to use Diaoyutai's name for promotion in a fair manner, and to gain the support of Diaoyutai.

After the matter was settled, the mutton stew in the kitchen was almost done.

Lin Xu came to the kitchen. At this moment, the kitchen was full of the smell of mutton, and there was also a nice smell of radish in the middle.

Open the lid of the pot, the rosy soup and the trembling mutton make people salivate.

He brought two large casserole pots and put the mutton into the pots. This big iron pot of mutton just filled two large casserole pots. After the pots were filled, he pinched some coriander and put them on top, and the red stew was ready.

A pot of mutton was tasted by the chefs in the back kitchen, and Lin Xu came outside with another pot.

Put on the alcohol stove, let the ruddy mutton continue to gurgle in the pot full of red oil.

Bring the prepared shabu-shabu dishes over and let's eat!
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As a native of Xinxiang, I haven’t eaten red stew for several years, and I’m a bit greedy. This chapter is 5000 words, please ask for a monthly ticket, brothers!
(End of this chapter)