Gourmet food starts from the green leather train chef

Chapter 84

The eight-month-old baby lamb has not even had teeth yet, and the meat is extremely tender, so it is not necessary to chop it into pieces when it is 'cut into pieces', all of them can be processed into small pieces of two or three centimeters square;
What Zhouzhou chooses is 'Bone-and-Bone Meat', the fascia is still slightly attached after the thin bones are removed. If there are some inch-gold cartilage hidden in the meat, it will be the top grade of the top grade.

Chefs like 'flying water' and 'pulling oil' the most when dealing with various ingredients. The former is quick water, and the latter is quick oiling at an oil temperature of about [-] degrees;
It’s nothing more than flying water. Some people are so obsessed with frying Chinese cabbage that they have to “oil” the cabbage first, so that the taste is crispy, but can such greasy things still be eaten?
Even the most common breed of August sheep is of high-quality meat, so it is absolutely not allowed to "pull the oil". Zhouzhou is flying in the water, and the fat man still does not forget to praise while rolling the buns, "Boss, you Fei Shui's posture is really handsome, he looks like a super chef at first glance! '

Chen Yan was much calmer than Fatty, and what she cared about was the new dish that Zhou Zhou was cooking.

The pile of milk mutton and roses on the vegetable table deeply moved Chen Meili both spiritually and materially.

Under the watchful eyes of Chen Yan and Fatty, Zhou Zhou put the suckling mutton that flew over the water into small porcelain bowls.

There is no oil in the porcelain bowls, only pure water that can barely reach the belly of the little finger. Then put these porcelain bowls into a large iron pot, pour rice wine mixed with fermented rice wine into the pot, and start to burn the pot.

After a while, the faint aroma of rice wine enveloped the entire kitchen.

The rice wine with fermented rice wine is completely different from the spicy baijiu. When forced by the heat, the wine has a long-lasting aroma, but it is very mild, with a hint of sweet and sour taste; not only will it not be intoxicating, but it will make the fat man With Chen Yan and the others being refreshed, they even had more strength to make buns.

A few curious eyes also looked at the big iron pot and Zhou Zhou on the stove.

I saw Zhou Zhou fine-tuning the firepower from time to time, and the rice wine in the pot was kept at a boiling point under his control, and this temperature was enough for the pure water in the small porcelain bowl to slowly evaporate.

So a very strange scene appeared. The wine smell in the pot was very strong, but it was diluted by the water vapor from the small porcelain bowls, and because Zhou Zhou didn't cover the pot, the wine and water vapor A little entanglement on the top of the iron pot will quickly dissipate, leaving only the faded wine aroma in the pot.

This is the 'forcing' method in cooking techniques, but it is more complicated in this top famous dish. The rice wine in the pot slowly dries up the water in the porcelain bowl, and at the same time the water vapor in the porcelain bowl is also Squeeze away the smell of wine, so that the suckling sheep inside can borrow the aroma of wine, but the taste of the lamb itself will not be buried by the overweight wine aroma.

In this internal and external environment, the pure water in the small porcelain bowls gradually evaporated. At this time, the milk mutton in the bowls had already absorbed the aroma of the wine, and began to melt the fat under the heat of the bowl walls. Slowly oozing clear suet.

This is the time!
When the fat in the lamb begins to melt, it is the best time to taste.

The 'dry pressing method' does not have a longer cooking time than cooking methods such as frying, frying, cooking, deep-frying, stewing, boiling, and braising. It will be directly discarded because it is not tasty or not enough!
What is a century of experience?This is!
Zhou Zhou quickly grabbed the salt bowl with his right hand, it was really as fast as lightning, and at the same time, he took half a step back slightly to get out of the way of the oncoming water vapor so as to find out the field of vision!
Turn sideways, raise your right hand over your shoulder, put your hand in front of your eyes, and let your eyes lead your body!The whole body is like a big teapot with a dragon mouth slightly tilted towards the spout!

'Swipe, swipe, swipe'

As Zhou Zhou's right hand swayed up and down and left and right, the powdered salt flew down like snowflakes. An appropriate amount of powdered salt fell evenly into each of the small white porcelain bowls placed in the large iron pot, and quickly mixed into the suet and inhaled. The deep place!
Salt is the first of all flavors!
The best way to cook mutton is to use only salt!

So this pot of dry forced suckling sheep doesn't need any green onions at all!ginger!garlic!

There is no need for messy fish sauce and hoisin sauce!

All it takes is a taste of salt!

Immediately, the mixed aroma of wine and mutton fat was directly hooked by this handful of salt!Boom in the pot!

It's so fragrant. What kind of delicious food is this made? I'm so hungry!
Fatty, Chen Yan, and Xiao Zhang swallowed their saliva one by one; Zhou Zhou's incomparably elegant salt-sprinkling action dazzled the three of them.

I'll go, can the salt be sprinkled like this?

So handsome Sayan brother!
This is the time!
The three of them suddenly saw a flower in front of their eyes, and saw petals flying in the air, falling red flakes.
It was countless rose petals flying from Zhou Zhou's hands. They crossed the water platform, passed the vegetable table, and passed a pair of white, soft, and infinitely possible hands, as if implying some kind of beautiful melody, quietly fly into the pot
The rice wine that was nearly boiling in the big iron pot immediately changed its color, and clusters of rose-red scented mist enveloped the pot in an instant.

The aroma of wine, meat and flowers blend perfectly in it,

Fatty and the others felt their eyes light up, as if they saw countless roses rushing to open in the sky.
Zhou Zhou covered the pot with the fastest speed, and when he opened it 2 minutes later, the rice wine in the pot had completely dried up, and in dozens of small porcelain bowls was a soup composed of wine mist, flowers, and suet At the bottom, there are pieces of suet white meat in the light rose-colored fragrant soup
The fat man looked dumbfounded, Chen Yan was stunned, and Xiao Zhang, who is known as x164'Little Bailing', felt her throat dry. At this moment, she can be sure that only the rose-colored soup in this bowl can make her throat feel comfortable Some.

The top famous dish rose dry pressed suckling sheep, achievement!
This will be a cuisine that incorporates all human food fantasies!

Or maybe it was never a delicacy, but a dream.

"Fatty, the first pot of rolling steamed buns should be out of the pot, right?
Everyone ready to eat! "

Zhou Zhou turned around, with a relieved smile on his face.

This is the first time he has completed a famous dish [-]% using the dry force method. I don't know how many skill points he will get?

The skill value in the basic interface of the system is increasing crazily, knife skills, frying skills, civil and military fire skills, and flavor control. It just doesn't talk about the corresponding relationship at all, and jumps wildly without reason. Every jump is a four-digit number!
The dining car was already full of passengers. The previous dish of "Tongtianhe White Chicken" impressed both old and new passengers with Zhou Zhou's cooking skills, not to mention the "Rolling" and The most controversial 'rose dry forced suckling sheep'.

Especially the latter. The foodies in the dining car have eaten this dish all over the country. It can be made in any shape. It seems that this dish of dried roses and suckling sheep can include salty in the north, sweet in the south, and sour in the east. Western spicy, it seems that all kinds of private goods can be mixed into this dish.

Anyway, to eat this dish is to eat the chef's "private goods", so it's better to try Master Xiao Zhou's.

If one of the passengers expected the most from Zhou Zhou, it would have to be a few regular customers.

Grandpa Zhang Zhouxuan, Hu Lingjiu who wants to be the king of chickens but not the king of ducks, Xu Ning, Su Rou, Lu Meiqi, Big Brother Jinmen, Shawl Hair
At this moment, in everyone's heart, there is a "rose dried suckling sheep".

First of all, I would like to thank the book friends of 'Origin, Destruction, and Self-Yin' for the reward of ten thousand coins, thank you for your love.

At the same time, thank you for your follow-up, recommendation, and monthly ticket support.

In addition, there is only one update today, and I have a low-grade fever for the third time.

I don’t know what’s going on with me. My family members have a high fever and complete a round in two or three days, but I have a low-grade fever every two or three days, and it doesn’t affect my diet. It’s the kind of sore limbs and tired spirit.
According to the experience of the previous two times, I should recover quickly and will not affect the subsequent updates, but today the state is really bad.
(End of this chapter)