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

Chapter 537 Fried lamb with salt lives up to its reputation!The so-called mysterious gift bag, is that all? 【Subscribe】

The next day, after breakfast.

The masters of the village banquet have arrived, along with a few helpers who are responsible for serving the dishes.

They cut the meat, cut the fish, and killed the fish, and they began to get busy for the noon banquet.

If you book a table, according to the agreed price, it is usually tens of dollars per table. The person who packs the table does all the work, and the host is only responsible for providing the ingredients, and nothing else.

This kind of bag is called a small bag, and there is another kind of big bag, that is, the owner does not even need to manage the ingredients, and the organization that makes the table takes care of everything, even the tobacco and alcohol.

This kind of table is usually around five or six hundred, or even higher according to the host's requirements.

However, the Lin family didn't use to book the table for the banquet this time, because both Lin Xu and Shi Wenming are good at it, so there is no need to book it to others.

This time they are paid.

After the whole process, the master chef will pay 400 yuan a day from yesterday afternoon to noon today, and the helper who is responsible for serving the dishes will give [-] yuan.

"Starting to kill sheep?"

"let's start!"

Lin Xu took the sharpened sharp knife, exchanged it for a sheep-killing technique, and then came to the two sheep.

The sheep are not particularly big, they are all about one year old, and the meat is relatively tender.

Basically, when killing sheep, the blood of the sheep is released first. After the blood of the sheep is boiled into blood clots, it can be added to the haggis, or it can be made into a delicious dish - soy sheep blood.

The method is very simple. Cut the lamb blood into small pieces, blanch it and put it in a bowl. Pour soy sauce, vinegar and condiments into it, then put a handful of dried chilies and a pinch of dried peppercorns, and pour hot oil over it.

Finally, put a little coriander, mix all the chili oil seasonings evenly, and the dish is finished.

The mixed soy lamb blood is spicy and delicious, appetizer and wine, it is a very easy side dish.

In addition to sheep blood, other blood, such as pig blood, duck blood, etc., can also be made in this way, and the taste is also very outstanding.

There is particularity in slaughtering sheep. One front leg should be tied to the interlaced hind leg, that is, the left front leg should be tied to the right hind leg, or the right front leg should be tied to the left hind leg.

After tying, put the sheep on the ground, with the unbound front leg at the bottom and the tied front leg at the top.

Then use a sharp knife to cut off the trachea and blood vessels in the sheep's neck, and release the sheep's blood.

When the bloodletting was done, the hind legs of the sheep that were not tied would keep struggling and kicking. Seeing that Zhang Chunsheng was going to press that leg, Lin Xu quickly stopped him and said:

"Uncle Chunsheng, don't press down on that leg, sheep blood is not easy to release, it depends on the movement of that leg to release it completely."

The blood vessels of sheep are relatively thin, and bleeding is not easy. It is necessary to keep moving a leg of sheep, so that the blood of the sheep will flow continuously, and finally flow out from the carotid artery.

The cleaner the sheep's blood is, the less fishy the mutton will taste.

The sheep cannot be disemboweled immediately after bleeding the sheep, but the sheepskin must be peeled off.

The skinning of freshly slaughtered sheep is very simple. Except for some key parts that require a knife, the other parts basically need to be pulled hard, and the sheep skin will fall off.

After peeling off the sheep's skin, the sheep was hung up and opened.

Pick open the belly of the sheep, pull out the viscera inside, and then clean up the blood clots and some mucous membranes in the abdominal cavity, and then it can be broken down with a knife.

Lin Xu first disassembled the sheep, removed the hind legs, front legs, ribs, sheep neck and other parts, and then began to cut the hind legs.

There are inedible parts on the hind legs of lamb, such as the cloud skin on the buttocks, which is the fascia tissue grown on the surface of lamb due to long-term exercise.

Not only can this part not be chewed, but it also has the smell of mutton, so it should be removed.

In addition, some fascia in the leg of the lamb must be cleaned, so that the lamb will not be unpalatable.

After removing the fascia, use a knife to chop the mutton into large pieces of three centimeters square.

Hind legs, spine, ribs, front legs, neck, these parts are simply processed, all chopped into pieces, and then the mutton is soaked, and another sheep is killed.

Under normal circumstances, when making salt-fried mutton, except for cleaning the wool on the surface after peeling the skin, there is no need to clean it.

The chopped meat is not soaked in water, and it is not blanched when cooking.

Only in this way can the fresh flavor of the mutton itself be tasted, and there is no need to add sugar at all, and it will have an obvious sweetening effect when eaten.

However, the salt-fried mutton is made of sheep that grew up eating medicinal materials around Datong. The meat quality of the goats in the Central Plains is not as good as that of the mutton there, so it should be soaked.

Otherwise, the mutton will have the smell of goat to some extent.

After the second sheep was slaughtered, it was also chopped into three-centimeter cubes and soaked in clean water.

Taking advantage of this time, Lin Xu saw that the fish had been slaughtered, so he went over and told the chefs how to change the sweet and sour carp into a knife.

When I cook this dish in my hometown, I basically finish it with a slanted knife, but if I want sweet and sour carp to be delicious, I have to use a peony flower knife on the fish, so that the body of the fish can be fully unfolded, and the fried fish will be more crispy.

Sweet and sour carp, what you eat is the crispy texture when the fish is wrapped in batter and deep-fried, so this feature should be highlighted as much as possible.

"Hey, this flower knife looks better than the oblique knife. I didn't expect to learn a trick when I came to work."

When several master chefs changed their knives, Shi Wenming took a few slaughtered grass carp and herring and began to chop them into pieces. These fish pieces were used to make smoked fish.

While he was busy, he talked about the taste of the smoked fish with Jia Xingwang who was helping him:

"The inside is crispy, and the outside is covered with sweet and salty juice. It tastes very enjoyable, especially suitable for drinking."

Jia Xingwang said with a smile:

"Then I can eat a few more pieces for lunch today. I like this kind of fish."

At ten o'clock in the morning, Lin Xu fished out the soaked mutton, controlled the water slightly and added it to the large pot, then added a bowl of water along the side of the pot, and after the high heat boiled, he covered the pot and simmered on low heat.

When the water in the pot is just boiling, it looks like the bottom of the pot is going to be mushy.

But within a few minutes, the moisture contained in the mutton will be forced out by the heat, which is much more than the bowl of water at the beginning.

The principle of salt-fried mutton is to use the water contained in the meat to stew the meat. When the water is stewed and only the fat is left, the mutton is almost cooked.

Lin Xu put the lid on the pot and went on to do other things.

After a while, lift the lid of the pot to have a look, and use a spoon to turn over the mutton in the pot. This will not only help the mutton to mature, but also allow the water in the meat to seep out better.

Shen Jiayue leaned aside, looked at the mutton in the pot, and asked curiously:
"No seasonings and spices for now?"

"If you don't put the salt in, it will kill the moisture in the mutton. Wait until the meat is fully cooked before putting it in."

To cook salt-fried mutton, add salt as late as possible. Basically, the water in the pot is boiled dry, and only the fat is left. The so-called salt-fried mutton comes from this step.

But today, goat meat is used, and the meat quality is firmer than sheep meat, so it should be done earlier, otherwise the mutton will not taste good, and the two sheep will be blinded in vain.

Another twenty minutes later, the mutton in the pot was completely cooked, and the soup was boiled down to a little bit, but there was more and more mutton fat.

Lin Xu grabbed a handful of large grains of sea salt, which has a better effect of increasing freshness, and put it in. He also added a handful of dried chili peppers. After stirring, cover the pot and continue to simmer on low heat.

It is said to be stewed, but it is actually more like fried.

Because most of the bottom of the pot is fat, there is very little real soup.

This is actually the secret to the delicious taste of salt-fried mutton. First, the meat is stewed over low heat, and then the surface of the meat is fried until it is browned with the fat of the meat itself.

And adding salt when frying can make the meat more delicious while being more delicious.

This method, not to mention mutton, even ribs and chicken, can also achieve a similar effect.

"smell good!"

Shen Jiayue sniffed, feeling that the mutton tasted amazing.

Lin Xu held her hand and said:
"I'll let you eat more later, let's go, I'll take you to greet everyone."

At this moment, the relatives and friends in my hometown have basically arrived, and they are sitting in the yard eating wedding candies, eating melon seeds, and chatting about the children's studies and preparations for the New Year.

Several relatives set up a table at the entrance of the courtyard as a ceremony table, with cigarettes, wedding candies and melon seeds on it.

The guests who come will take the initiative to go over, take out the gift money, and smoke a wedding cigarette by the way, and those who don't smoke can eat wedding candy or melon seeds, no matter what, they must be happy.

In addition to relatives and friends at home, many of Lin Hongqi's former colleagues from China Merchants and the Human Resources and Social Security Bureau where Chen Meijuan used to work also came.

Under normal circumstances, not many people attend the weddings and funerals in the families of resigned colleagues.

But Lin Hongqi was different. Not only did he attract hundreds of millions of racecourse projects, but he also drove a multi-million-dollar Range Rover. Such a person is naturally worthy of maintaining a relationship.

"Director Lin, congratulations, Xiao Xu and his wife are really talented and beautiful."

"When Director Lin resigned to set up the scenic spot, I thought it was a risky move. I didn't expect that not only his career was thriving, but he also married the big boss in Beijing. It's so enviable."

"Director Lin, don't forget these old colleagues in the bureau in the future."

"..."

Lin Hongqi chatted with them politely, occasionally telling interesting stories about her work.

As for the relatives of the Lin family, all the attention was on Shen Jiayue at this time. She was taller than many men, and she was also good-looking, and she was a college classmate with her family, Xiao Xu. This marriage was impeccable.

Lin Xu led Shen Jiayue to say hello to relatives, and won praises again.

After boasting, criticize your own children. If you don't work hard in school, otherwise you can be admitted to a university in the capital and get a wife in the capital.

The high betrothal gifts in the Central Plains made many parents feel a lot of pressure and couldn't afford to marry a daughter-in-law.

They thought it was more serious in big cities, but after chatting with Shen Guofu and Han Shuzhen, they discovered that there was no such thing as bride price in big cities.

But the big cities are not so easy to mess with. There is no stable job, no house of one's own, and marriage is relatively far away.

In order not to let this group of relatives fall into emo emotions, Han Shuzhen took the initiative to change the topic and chatted with everyone about the screening and judgment of digestive system diseases.

As the director of the Department of Gastroenterology at Yanjing People's Hospital, her medical literacy is undeniable.

Through chatting, she suggested that Lin Xu's cousin go to the hospital for a gastroscopy, and also suggested that a cousin and uncle should check for Helicobacter pylori.

"The body needs to be maintained, and regular physical examinations are done. Generally, blood tests in such units can't find any major problems. An anti-cancer physical examination is done once a year, and a gastroenteroscopy is done. If there are three high problems, take medicine, and actively exercise... "

Not long after, a group of relatives surrounded Han Shuzhen:

"Doctor Han, I've been hiccupping a lot lately, what kind of medicine should I take?"

"It should be due to a cold. Eat less cold food and cold fruits, and drink more porridge to nourish yourself. If it doesn't work, you have to go to the hospital for an examination."

"I always have stomach pains, especially in the middle of the night, and the pain is not serious. Sometimes rubbing it is all right."

"It may be gastritis. Eat less greasy and spicy food. If you are still worried, go to the hospital for an examination. Gastroscopy is not expensive, just look at the stomach."

"..."

Everyone asked each other one word at a time, Han Shuzhen answered in a calm and unhurried manner, and even subconsciously asked the students to remember it, and when she recovered, she realized that this was not a hospital outpatient clinic.

Shen Jiayue said with a smile:
"I thought everyone would surround me and ask around to push me to have a baby. I didn't expect my mother to be so popular and steal my popularity."

Lin Xu quickly cut the green pepper:

"It's too difficult to see a doctor. Now that we finally have the authority of our mother, we naturally have to ask more."

Shen Jiayue helped him pass the scallions, and whispered:

"It's a pity what they don't know is that my mother has the lowest medical skills in the whole family. Grandpa, grandma, uncle, aunt, aunt, and uncle are all higher than her."

Lin Xu: "..."

It doesn't make sense for you to dismantle the stage like this.

He cut the green chili into a hob, and chopped some scallions, put them in a basket, and then poured them into the mutton pot.

Stir-fry twice, let the mutton oil stimulate the freshness of the green pepper and the aroma of the onion, and it can be out of the pan.

"Well, the fragrance is so rich, Xu Bao, if this uses the mutton from Datong, will the taste be better?"

"It must be better. The sheep over there are different. If you want to eat later, I will ask Lao Huang to send one through the cold chain, so that our family can enjoy it."

"Thank you Xubao!"

Not long after, everyone arrived and everyone began to take their seats.

Twenty tables of guests were sitting in the dining room and in the iron shed on the other side of the yard.

The yard is leeward, and the yard is quite warm. Eating in the shed is not only not cold, but even has a bit of wildness.

Lin Xu and Shi Wenming brought down the hot roasted chicken pot and let it simmer for a while, these roasted chickens are ready to be served on the table.

Looking at the stewed chicken soup in the pot, Shi Wenming said with a smile:

"These soups have to be kept well. Maybe in the future, the tourists in our scenic spot will only have a roast chicken."

He was joking, but Lin Xu thought it shouldn't be difficult.

After all, this roast chicken is perfect, and the taste is absolutely impeccable.

As the dishes came to the table one by one, Lin Xu also started to get busy with cooking.

He put the marinated fish one by one into a large oil pan to deep fry, first deep frying, and then return to the pan to fry again when serving the table, and then pour the sweet and sour sauce on it, the sweet and sour carp is officially ready .

Rural banquets are particular, and the first few dishes are basically cold dishes, such as cold beef, cold pig ears, and peanuts.

After these dishes were served, the hot dishes began to be served, and the whole chicken, whole fish and whole elbows were to be served interspersed during the period.

After the big pieces are served, it's time to toast.

After the end, a salty soup is served first, and then it is the turn of the meals and various steamed bowls. After these are served, a sweet soup is served at the end, and the whole banquet is declared over.

According to the rules in Yinzhou, there is no such thing as a red ball, only white things.

There will be a taro ball or sesame ball in the middle of the red event. This is what children like to eat, and they will even fight with each other in order to grab it.

"Start serving the roast chicken!"

When Lin Xu heard this, he immediately took off the lid of the stewed soup, and at the same time took a large spoon to pour out all the fat on the surface of the stewed soup.

At this moment, the roast chicken had become crispy, so he directly served it out on a plate.

Ladle onto plates, decant slightly and place on large serving trays.

Today's roast chicken was specially made more, in order to eat it on New Year's Eve tomorrow. He took out all the leftover roast chicken and put it in the kitchen to dry.

Then he took off his apron, and under the leadership of Lin Hongqi and an elder in the family, he and Shen Jiayue toasted everyone.

After the toast was over, Shen Jiayue said in a low voice:
"Xu Bao, can you sit and eat with me? I'm a little nervous about eating with the elders, and I dare not let go."

"I'll eat it with you when I get the mutton out."

Only then did Shen Jiayue remember that she hadn't eaten salt-fried mutton yet, so she said joyfully:

"That's right, there's still mutton. You can put more on our table later, I'm afraid it won't be enough."

Lin Xu smiled:

"Two sheep are definitely enough to eat."

After speaking, he took a stack of small stainless steel pots to the side of the iron pot, lifted the lid, and the delicious smell of salt-fried mutton wafted out of it.

The surface of the mutton in the pot is slightly browned, with a strong spicy and onion flavor.

There is a lot of fat at the bottom of the pot, but there is no smell of mutton.

Lin Xu used a spoon to fill the pots one by one, and when he finished, he put the rest into a big pot, brought it to the table where Shen Jiayue was sitting, and sat down next to this girl by the way.

"Wow, is this fried lamb with salt? It looks delicious."

Shen Jiayue couldn't wait to pick up a piece and put it in her disposable bowl. When she opened her mouth to bite, her mouth was filled with the deliciousness of mutton.

The mutton is fresh and tender, with a slightly fried feeling on the surface, while the mutton inside is juicy and juicy. The umami taste of the meat, the umami taste of the green pepper, and the umami taste of the salt all come together, which makes people instantly appetite.

Han Shuzhen tasted a piece of lamb chops, and immediately praised Lin Xu's craftsmanship:

"Xiaoxu's mutton is really delicious, it's fragrant and fresh, and it tastes very tender."

Lin Xu said:

"This is still goat meat, which has less fat. If we use sheep meat with more fat, the taste will be better."

Hearing that it was even more delicious, even Shen Guofu, who was drinking wine with Lin Xu's relatives at the next table, was also attracted. He said:
"I'll call Lao Huang later and ask him to send some prairie sheep over as soon as possible to see how high the upper limit of this salt-fried lamb is."

Lin Xu did not refuse, on the contrary, he was planning to exchange for the perfect technique of frying mutton with salt.

After all, the system requires ten perfect dishes. This salt-fried mutton dish is easy to use and delicious, and it is suitable for new dishes in scenic spots.

The dishes served at this moment are basically side dishes, and the staple food is also served.

Those who like to eat steamed buns can eat steamed buns, and those who like to eat rice can eat rice, there are two choices, choose at will.

Lin Xu served Shen Jiayue a bowl of rice, and the girl impatiently put two pieces of mutton into the bowl, ready to feast on it.

Seeing that she was eating happily, Lin Xu picked up a piece of leg of lamb and tasted it. He felt that the taste was really good. Compared with the original method of "a handful of green onions, a handful of salt, and a bowl of water", there were more dried and green peppers, which caused the taste Better and better meals.

While eating, several kinds of buckle bowls came up one by one.

Shen Jiayue picked up a piece of crispy meat and put it into her mouth, and said with a sigh:

"Eating this kind of village banquet is more enjoyable than eating in a restaurant. Thank you, Xu Bao, for letting me experience the banquet in my hometown in Yinzhou."

Lin Xu smiled. Just as he said that there is no need to be so polite, a system notification sounded in his mind:

"The host holds a traditional village banquet, completes the reward task [Village Banquet], and will be rewarded with a mysterious gift package. Congratulations to the host."

As soon as the notification sounded, there was a small golden bag in the inventory.

Is this the mysterious gift pack?
Lin Xu tried to open it, and the prompt sounded again:

"Congratulations to the host for getting a learning card for excellent-level meals, and a lottery for excellent-level local snacks. Do you want to draw the lottery immediately?"

After busying around to complete the task, it turned out to be only two excellent rewards.

This is too picky, right?
Lin Xu was muttering, when he suddenly saw Dundun running over, he immediately rekindled hope.

As long as this little guy is strong, the excellent level may not be able to produce good dishes. After all, local snacks cover too much. Super dishes like roasted whole lamb are also included in the category of snacks in the category of gourmet food.

As for the Beijing business card like roast duck, it is also a snack.

So this time, it's up to Dundun to see if he can come up with a more eye-catching dish.

Thinking of this, he picked up Dundun and said silently in his heart:
"lottery!"

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This chapter is 5600 words, today is the last day of the double monthly pass, ask for a monthly pass, brothers!
(End of this chapter)