Damn It, 8,000 Food Expenses For 30 Days Of Work?

The express delivery arrived in three days.

When Ah Hui heard a call from the courier station, saying that the mutton had arrived, he was very excited, so he told Zhang Yifan, rode a small electric donkey to the courier station, brought the mutton over, and rushed into Jiang Jun's office.

It was exactly 9:30 in the morning, and Jiang Jun, who had nothing to do, was playing games when he saw A Hui carrying a big box and dragging it to his office.

Seeing the very familiar big foam box, Jiang Jun was stunned.

"Couldn't this be a souvenir sent by your parents in your hometown?"

Ah Hui wiped the sweat from his forehead, and said with a naive smile: "Boss, how do you know? This is my family's local specialty. The sheep we raise on the grassland taste delicious. I've been very greedy recently. I asked my dad to send it to me."

It was really sent from my hometown, the expression on Jiang Jun's face is a bit wonderful.

What's going on recently, everyone has become obsessed with bringing souvenirs to the company.

A Hui pushed the box in front of Jiang Jun, scratching his head in embarrassment: "Boss, your craftsmanship is so good, why don't you help me make this lamb, the specially selected lamb is most suitable for roast whole lamb , I made it myself, it is purely a waste of sheep, boss, you are different."

"It's just right, I can invite my colleagues to try it. Last time I had Lu Ming's seafood feast, I haven't invited him back yet. This time, let him try my roasted whole lamb feast."

Oh, it turned out that he was greedy for his craftsmanship. No wonder everyone was looking for local dishes. After pondering for a while, Jiang Jun immediately understood and did not refuse.

"Okay, you put the mutton in the refrigerator in the kitchen first. It takes a long time to cook the whole roasted lamb. Let's start making it now. It will be afternoon when it is cooked."

After Ah Hui left with the mutton, Jiang Jun called Zhang Yifan to the office and asked him to go to the market to find a large stove for roasting mutton. This roasted mutton is not a kebab, and any small stove can be used to handle it.

"Boss, I have already bought the oven, and I just sent it to the post station. The thing is too big for me to carry alone, so I waited for the rest time and asked someone to pick it up with me. Don't worry, I went to the market to do some research. , and compared with the Internet, I specially chose a good quality and cheap one, which is easy to store and use.”

Jiang Jun's eyes widened with an incredulous expression.

"When did I ask you to buy an oven?"

Only then did Zhang Yifan realize that he had slipped his tongue and smiled a few times in embarrassment.

"Not so many days ago, Ah Hui told us that he wanted to send a big-headed lamb from the house, so that you could cook a whole roasted lamb for us to eat. I was thinking, there is no oven for roasted whole lamb, so I will go first." I ordered one, just in time for today."

Jiang Jun: ...

I always feel that something is wrong, but I don't know what is wrong.

The process required to make roasted whole lamb is very complicated and very challenging. Unless special training is given, few Common people can master the ability to roast whole lamb.

Up to now, roasting whole lamb has become a skill, and there is a special employment certificate. Holding this certificate means that you are a master who specializes in roasting whole lamb.

Even when Jiang Jun was a hotel chef in his previous life, he seldom made this dish. For a while, his hands were itchy, and he wanted to try it, so he went to the kitchen to process mutton.

Ahui's family is indeed a professional sheep seller. The sheep he chose are white big-headed sheep specially prepared for roasting whole sheep. Judging from the meat quality, the age is definitely between 1 and 2 years old. It is a standard boutique small sheep for roasting whole sheep. sheep.

The processing is also very clean, Jiang Jun only needs a little processing before it can be marinated.

This is the most important marinating part of the roasted whole lamb. How much seasoning should be put on a lamb to marinate the whole lamb thoroughly and taste good, which is a test of the chef's ability.

Adding a little more seasonings can affect the taste of the roasted lamb. Only when the ingredients are in perfect proportions, no more, no less, can the roasted lamb be crispy on the outside and tender on the inside, with an excellent taste.

Jiang Jun calculates the amount of various spices according to the size of the whole sheep, adds onion and ginger, and spreads it evenly on the whole body of the sheep.

The position of the leg of lamb, because there is a lot of meat, cannot be marinated directly. It is necessary to use a knife to draw a knife edge on the thick part of the meat, and rub the marinade into the knife edge.

For such a big sheep, it took Jiang Jun a lot of effort to spread the ingredients evenly and thoroughly.

Because it is a whole sheep, there are precise requirements for the time of marinating. It should not be too short, otherwise the taste will not be enough, and the meat inside will be too light. However, the flavor of the spices is too strong, which covers the original fresh fragrance of the mutton.

Jiang Jun put the whole sheep in a large basin, covered it, and checked the time before preparing other things.

At this time, Zhang Yifan and Ah Hui also brought the oven over and put it in the corner of the kitchen.

It’s also a shame that the kitchen is big, otherwise I don’t know where to put this thing. Seeing that there is still a small bag, Jiang Jun took it over and took a look, yo, it’s quite well prepared.

I don't know when they started to study and eat roasted whole lamb, even the fruit charcoal for roasting lamb was prepared in advance.

This whole lamb is roasted on an open flame with less smoke.

It is necessary to light the charcoal in the stove in advance to burn off the first burst of smoke and turn the sheep into an open flame before putting the sheep into the oven.

Time passed little by little, and soon the whole mutton was marinated and delicious. Jiang Jun picked it up and fixed the tail of the sheep in the belly with an iron skewer, so that when roasting, the tail of the sheep would not be too hot. The fine ancestors were burnt.

He hung the whole lamb belly up into the pre-heated oven, and he also covered the lid to ensure that the top and bottom were evenly heated.

The flames flickered, and the water stains in the mutton slowly dripped down, making a sizzling sound.

Jiang Jun found a small stool and sat next to the oven. At this time, he couldn't leave people. For such a big sheep, he had to keep an eye on the heat.

If the flame is slightly wrong, it needs to be adjusted, otherwise, it is easy to overturn, even with the system bonus, Jiang Jun is very careful.

Because he has to take care of roasting the whole lamb, Jiang Jun cooks the lunch very simply.

But the employees didn't have the slightest opinion. Taking advantage of the meal time, they all curiously watched the process of making roasted whole lamb.

During the period, someone asked Jiang Jun if he wanted to help. Jiang Jun couldn't help but shook his head decisively remembering the scene of everyone coming to help at the dinner party that day.

Slowly, the moisture on the skin of the mutton in the stove was dried, the oil stains inside slowly dripped out, the skin began to wrinkle and shrink, and the fragrance slowly spread out.

At the beginning, there was only a little fragrance, and gradually, in the process of turning, the fragrance became stronger.

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