After traveling through time, the restaurant I opened became a big hit

Chapter 113 Going to the branch again
I have to say, the texture and taste of this beef and mutton hot pot are absolutely amazing!
The beef and mutton that Lin Jiaying mailed over, especially the lamb from the grassland and freshly cut beef.

The meat is tender, with alternating fat and lean parts. Each piece has clear texture and melts in your mouth.

Just a little bit of hot pot boiling will allow you to fully appreciate the delicate and tender texture of the meat.

It tastes chewy, tender and juicy, and is an incomparable enjoyment.

Jiang Li poured most of the plate at once. Since he wanted to eat, he might as well eat as much as he could.

Mongolian beef and mutton have a natural fragrance, no smell or fishy smell, fresh color, and thick and compact meat layers.

Paired with Jiang Li’s special hot pot base, whether spicy or clear soup, the deliciousness of the meat can be fully released.

Especially Jiang Li’s secret sauces, such as sesame paste, fermented bean curd, red oil, etc., the perfect combination with beef and mutton makes every bite full of surprises and satisfaction.

This meat tastes so good when it is shabu-shabu, let alone when it is grilled.

The taste and texture of grilled Mongolian beef and mutton are equally unforgettable.

The first thing Jiang Xu ate was roasted lamb. The roasted lamb from Inner Mongolia is crispy on the outside and tender on the inside, dry and crispy but not greasy.

During the roasting process, the fat in the mutton is roasted out, making the meat firmer, more delicious and chewy.

Whether it is grilled lamb kebabs, grilled lamb chops or grilled lamb legs, you can feel the tenderness of the meat and the perfect degree of cooking in every bite.

Not to mention the smell, it almost made Jiang Xuxiang fall over.

Mongolian beef and mutton have a strong grassland aroma.

After being marinated and roasted, it exudes a mouth-watering aroma.

There are many seasonings for barbecue, such as salt, pepper, soy sauce, cooking wine, etc., which not only make the barbecue taste mellow, but also add a unique flavor to it.

When Jiang Xu took a bite of the barbecue, the meaty aroma and the smooth texture made him want to chew it again and again and taste it again and again.

Jiang Li also thought the food tasted delicious, but as she ate, she couldn't help but recall the roasted whole lamb she had eaten in Meng City.

Compared with this roasted lamb, the roasted whole lamb is so delicious.

Roasted whole lamb is a traditional delicacy used by the Mongolian people to entertain guests, and it brings the roasting skills of Mongolian beef and mutton to the extreme.

After the whole lamb is carefully processed and roasted, the meat is delicious, the aroma fills the room, and the flavor is rich and tangy.

Paired with Mongolian-style milk wine, it makes people intoxicated by the primitive, wild and pure grassland style.

The roasted texture is tender and chewy, with a rich and unique flavor.

Lin Jiaying also said that whether it is a family gathering or a gathering of friends, roasted whole lamb is a rare delicacy.

Unfortunately, there are no tools to roast a whole lamb at home, nor a complete lamb.

It was in the system, but a sheep suddenly appeared and Jiang Li couldn't explain its origin.

So Jiang Li just shared it with Jiang Xu, simply because he wanted to make him jealous.

Jiang Xu, who was successfully tempted, stuffed a piece of roasted lamb into his mouth with tears in his eyes, pretending that he was eating a whole roasted lamb.

Jiang Li is really a bad sister, but the dishes she cooks are so delicious.

So, the magnanimous Jiang Xu announced that she unilaterally forgave Jiang Li.

Confused Jiang Li ignored Jiang Xu's confused look. It was not the first day that his brother had been ill.

After finishing the meal, Jiang Li felt warm all over.

Mainly because beef and mutton are warm foods, eating them in moderation can warm the meridians and dispel cold. It can also enhance the body's immune system and reduce cold hands and feet.

Mainly in winter, eating mutton often is a good choice. It can not only increase the body's heat, but also resist the cold.

It’s good to eat now, at least it’s good for Jiang Xu’s health.

So the important task of washing dishes fell on Jiang Xu.

Jiang Li was in a free period afterwards and had nothing to do every day. Apart from occasionally going to a restaurant, he just stayed at home and watched TV series or something.

That day, Jiang Li suddenly wanted to make spicy chicken. He saw someone else’s spicy chicken on the Internet and it looked delicious.

So we went to Yuelai Restaurant near the Municipal Hospital and ordered a dish of spicy chicken today.

Jiang Li came to the kitchen, and the first step was to chop the chicken into the appropriate size. She chose chicken thighs, which would taste better.

The next step is to add various ingredients to the chicken thighs to remove the fishy smell. Jiang Li is extremely careful in every step. After all, if you want it to taste good, you have to be attentive.

After the fishy smell is removed, you can add a small amount of corn starch to coat the surface.

Jiang Li also added pepper oil and mixed it well.

You should know that adding pepper oil at this time is one of the key points to making good spicy chicken.

Many people ignore this step and just coat it with a little corn starch.

The spicy chicken made in this way always makes people feel that something is missing and the taste is far from enough.

Many guests had already come outside. They were surprised to know that Jiang Li suddenly added a spicy chicken dish tonight. They all ordered one dish and said they wanted to support Jiang Li.

Jiang Li had just finished frying the chicken legs at this time, and then began to stir-fry the Sichuan peppercorns. The aroma of the fried chicken and the unique flavor of the Sichuan peppercorns filled the entire kitchen.

Even the guests sitting outside started to feel hungry after smelling the food and stared at Ran Yating who was busy in the front.

The main reason was that Jiang Li was busy in the kitchen and they couldn’t see it.

Ran Yating was also very nervous when being stared at by so many pairs of eyes. No, I'm not a chef. There's no use in looking at me.

Today's original menu was sweet and sour pork, a large bowl of long beans, pickled fish, and stewed chicken soup.

As a result, this spicy chicken suddenly appeared and was completely different from the other dishes.

The taste was fragrant and spicy, with a numbing smell, which immediately aroused the guests' appetite.

At this time, Jiang Li poured a large plate of chili peppers into the pot. The moment the chili peppers were put into the pot, Jiang Li felt his nose choked.

It was as if Jiang Li was stuffed into a place full of chili peppers. Fortunately, she was wearing a special mask made by the system, otherwise she would have sneezed several times in a row.

The fiery red peppers tumbled up and down in the pot, and when the fried chicken legs were put into the pot, the gold and red colors complemented each other, looking very beautiful.

Jiang Li casually sprinkled a handful of white sesame seeds, and the aroma of sesame mixed with the aroma of chili instantly made the layering much clearer.

Of course, before the spicy chicken comes out of the pot, a little vinegar and sesame oil are indispensable.

In that brief moment of contact, a strong aroma burst out from the iron pan. After stir-frying it a few times, the spicy chicken was done.

"It's done."

A plate of cooked spicy chicken was brought out. When Ran Yating took it out, the golden spicy chicken seemed to glow.

It caught everyone's attention firmly, and everyone's eyes followed wherever Laziji went.

(End of this chapter)