When Lin Xu took a kitchen knife to vent his anger for his son.
In the kitchen, Shi Wenming took a piece of steamed bun, dipped it in the roasted whole lamb dipping sauce and put it into his mouth.
After chewing two mouthfuls, he couldn't help but praise:
"My eldest nephew is really worthy of having made a career in the capital. This dipping sauce is so delicious when eaten with steamed buns. Wouldn't it be better if it is dipped in mutton?"
The soybean powder, crushed peanuts, and crushed sesame seeds in the dipping sauce all have a flavor-enhancing effect, and the flavor is rich in your mouth.
The curry powder makes the aroma richer and gives the dipping sauce a somewhat exotic flavor.
Delicious!
He sighed lightly. For such a good dipping sauce, his eldest nephew actually said that it was not perfect enough. He said that the dipping sauce made by a head chef named Dai in Diaoyutai was even better.
I really want to try it if I have the chance!
End of emotion.
He turned his face and saw Lin Xu lifting the fat goose out of the cage, and hurriedly walked out.
The eldest nephew said that this goose will not be stewed in an iron pot, but will be made into stir-fried goose cubes. Isn't the stir-fried goose cubes meant to be fried? Can the goose meat be fried thoroughly?
With doubts in his mind, he said to Lin Xu, who was carrying the goose weighing more than ten kilograms:
"Let me slaughter it. I'm familiar with this stuff. You can show me how to stir-fry goose cubes later."
These words made Lin Xu a little curious.
Is my uncle planning to make the farm-style restaurant stronger and bigger and create greater glory?
Why do you want to learn all kinds of dishes?
But he can learn it if he wants to, since there is no secret to this dish anyway.
If you learn how to use it in scenic restaurants, wouldn’t you have another signature dish?
Shi Wenming carried the goose in one hand and a kitchen knife in the other to the pool and started killing it.
Not long after.
The originally impressive goose turned into a slaughtered white-striped goose.
The goose's offal was put into a small basin, and Shi Wenming was going to make a spicy and sour goose offal later using his own pickled sauerkraut and pickled peppers.
Among the goose offal, the goose intestines are crispy, the foie gras is dense, and the goose gizzards are thick, all of which are excellent ingredients.
Made with sauerkraut and pickled peppers, it is not only full of flavor, but can also suppress the peculiar smell of the goose offal itself.
"Xiaoxu, please do it. I will be your apprentice today."
"Don't say that to me, uncle. You were just delayed in our small place. If you were in the capital, everyone would call you Chef Shi."
Lin Xu exchanged polite words with Shi Wenming.
Then he took the cleaned goose and went to the kitchen, preparing to make stir-fried goose cubes.
Since mastering the technique of dry stir-frying, Lin Xu has successively made stir-fried beans, chicken nuggets, sausages, lotus root strips and other dishes.
I even learned how to make flavored eggplant by using stir-fried eggplant and sweet and sour eggplant.
But the stir-fried goose cubes are different from those dishes.
Because goose meat is relatively tight, it is difficult to fry it through directly. Even if it is fried through by chance, the goose meat will be dry and hard, making it difficult to swallow.
So this dish needs to be cooked before frying.
Cook the goose meat thoroughly before frying it, so that the goose pieces will taste more delicious.
Putting the vegetable pile for cutting raw meat on the workbench, Lin Xu chopped off the neck of the goose and chopped it into small sections. The goose head was split in the middle to prevent it from being too big and not being cooked through.
Then cut the whole body of the goose into small pieces.
After all, this is a dry stir-fry, not a goose stew. The pieces of meat should not be too big, so that they can be cooked quickly during cooking.
After cutting, soak the goose pieces in water to remove the blood.
Taking advantage of this time, he went outside and brushed a layer of salad oil on the roasted whole lamb.
The reason why salad oil is used is because this oil is a clear oil and does not color much.
If you use rapeseed oil that is more stained, the roasted whole lamb may have become imported from Africa.
"Cousin, how long will it take?"
"It looks ripe, right? The aroma is coming out."
"Yes, it's golden in color and looks like it's ripe."
"..."
Although several cousins took turns operating, they were a little tired.
Because the mutton is relatively far away from the charcoal fire, I didn't see any change for a long time, so I was a little discouraged.
Lin Xu said:
"It will take at least half an hour. Be patient. Aren't you planning to graduate from college and become a chef at my place? All the chefs under me are masters."
As soon as I mentioned this, my cousins stopped complaining and even their eyes became pious.
Lin Xu looked a little dumbfounded.
Wouldn’t your unintentional words create a cooking family?
But think about it, the Central Finance and Economics exam is not that easy.
Cousins who want to become Linji’s head chef should first try to get admitted to the Central Finance and Economics School.
Well, they will find out after they pass the exam.
Central Finance does not have a cooking major, but it does have several pig-killing majors with good reputations...
After confirming that there was nothing wrong with roasting the whole lamb, Lin Xu returned to the kitchen, took out the cooked lamb leg meat from the pot, and set it aside to cool naturally.
There are two ways to cut lamb with dipping sauce. One is to cut the meat into slices right after it comes out of the pot and eat it while it is hot with dipping sauce.
However, the freshly cooked lamb is relatively loose and has sufficient moisture, so it can only be cut into thick slices, otherwise it will fall apart.
The second method is to let it cool naturally before cutting. At this time, the mutton will tighten again because the temperature becomes lower.
So it can be cut into very beautiful slices.
However, if you cut it cold, you have to blanch it in the mutton soup before eating it, which is relatively troublesome.
Put the mutton on the tray to cool naturally, and then wash the soaked goose pieces twice.
Use cold water to wash away the blood in the goose pieces as much as possible, so that the goose meat will taste more delicious.
After soaking for a while, Lin Xu put the large iron pot on the stove, then put the cleaned goose pieces in, added water and onion-ginger cooking wine, and then turned on the heat to cook.
"Cook it first, right?"
Shi Wenming took a look and thought his nephew was going to marinate it and fry it in oil.
Lin Xu smiled and said:
"Cook it until raw and then fry it. This will make the stir-fried goose cubes more delicious."
Not long after.
The water in the pot is boiling.
Use a spoon to skim off the scum, then add dried chili segments, Sichuan peppercorns, star anise, cinnamon bay leaves, white pepper and other spices to remove foreign aromas into the pot.
Then add salt to give the goose a bit of flavor, so that you don’t have to waste time marinating the goose after it’s cooked.
"Hey, what are these yellow things in the pot?"
With nothing to do, Baobao Shen wandered outside for a while and returned to the kitchen again.
I was a little surprised to see the goose fat cooked in the pot.
When she said this, Lin Xu remembered that he had just taken out a few pieces of goose fat from the goose's belly. Seeing that Shi Wenming was cleaning the goose intestines, he took the pieces of goose fat and planned to make some goose fat.
When making stir-fried goose cubes, adding some goose oil will fill the dish with the delicious flavor of the goose meat and make it taste more delicious.
Refining this thing is also very simple. Just cut it into small pieces and put it in a pot, add a little water and boil it on the stove. It won't take long for these fat pieces to turn into goose fat with a strong fragrance.
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Wait until the goose fat is refined.
Lin Xu also prepared ingredients such as dried chili segments and Sichuan peppercorns for making stir-fried goose cubes.
While he was busy, the second uncle came in with a shrimp pot, which contained a bag of lively river shrimps.
"After dinner yesterday, I had nothing to do and planted a few shrimp pots in the reservoir. I didn't expect it to be quite fruitful. Wenming, you and Xiaoxu can watch and make a dish."
Ouch!
It’s another sumptuous lunch today.
Lin Xu took the shrimp and poured it into the clear water. He found that there were some larger green shrimps inside, so he asked curiously:
"Second uncle, are there many large green shrimps like this in the reservoir?"
"There's quite a lot, you want it, right? Then I'll order some large mesh shrimp pots tonight."
Lin Xu said:
"Grandma's birthday will be in two days. I plan to make a white-robed shrimp dish for her to try. I need big live shrimps in fresh water. It would be really great if I can catch them. The shrimps in our reservoir are definitely better than
Those who breed must be stronger."
Upon hearing that it was a birthday celebration for the old lady, the second uncle immediately said:
"Then I will plant a few more shrimp pots tonight and try to catch more for you to use."
The nephew wants to show his filial piety to the elderly in the family, so as an uncle, he has to help out.
After the second uncle finished speaking, he took his mobile phone and went outside to take pictures of the roasted whole lamb that was roasted golden.
Ten minutes later, the goose meat in the pot had been cooked to a crisp, and the aroma wafted through the kitchen.
Lin Xu turned off the fire, and then used a colander to scoop out the goose pieces in the pot into a large bamboo basket.
After picking out the onions, ginger and other ingredients inside, spread the meat out to let the water on the surface evaporate, and also let the goose meat cool down, so that the fried effect will be better.
After Shi Wenming finished busy with the goose, he started to deal with the river shrimp.
Pick out the larger ones inside and fry them later when the goose pieces are oiled to make fried river shrimps.
The small river shrimps are stir-fried with leeks to make a classic snack - fried river shrimps with leeks.
Not long after, relatives came one after another. Zeng Xiaoqi and several of her colleagues who had finished the video also came. By the way, they also brought good news. The video had passed the review and would be played normally at noon.
"Thank you for your hard work, Sister Xiaoqi. When your voice gets better, I should go back to the capital. Then I will treat you to crayfish. I will reduce the spiciness this time."
People were busy working on their own scenic spots, which made Lin Xu feel very sorry.
So I said that I would like to treat you to a meal of crayfish when I get back.
When she heard that she wanted to reduce the spiciness, Zeng Xiaoqi quickly said in a hoarse voice:
"No, no, no, last night's will be fine. At worst, I can eat crayfish and drink fire-removing tea at the same time."
Lin Xu: "..."
You really have a craving for spicy food!
After chatting with everyone for a while, he came to the kitchen and started making stir-fried goose cubes.
But before doing it, you have to wash the larger river shrimps twice and fry them before frying the goose cubes, so that the oil will have the flavor of the shrimps, and the fried goose cubes will
It tastes better.
But there is also a disadvantage.
If someone is allergic to shrimp, he will still be allergic to this kind of goose meat.
Put the washed river shrimps into a basin, sprinkle some salt, and immediately cover the lid, and there will be a crackling sound in the basin.
This is because the river shrimps are stimulated by the salt and jump up and down.
Wait until these river shrimps stop jumping around, wash them again with clean water, then add salt and a little bit of peppercorns for seasoning, mix well, then sprinkle in a little dry starch, and mix well.
The crispy fried river shrimp is ready.
Then he poured the goose pieces drying in the bamboo basket into the basin, and sprinkled dry starch in the same way, so that a thin layer of dry starch hung on the surface of the goose pieces.
This not only locks in the moisture in the goose pieces, but also makes the goose pieces crispy.
It tastes more delicious.
Then heat the oil in a pan, and when the oil is 60% hot, scatter the starch-coated river shrimps into the pan.
Not long after I put it in, the original green-shell river shrimp turned into an attractive red color.
The delicious taste of river shrimp also wafts out from the kitchen.
When it's almost fried, take it out and continue frying in the next pot.
After all the river shrimps are fried, increase the oil temperature and fry again for ten seconds to make the shrimp shells crispier and more delicious.
After fishing it out again.
Lin Xu pinched one and tasted it.
Well, the shrimp shells are completely crispy, and the deep-fried shrimp gun no longer pricks your mouth. It tastes crispy on the outside and tender on the inside, and the shrimp meat has a very rich flavor.
It can be said that except for the size, this small river shrimp is really no worse than the sea shrimp in other aspects.
After eating one, he picked up another and put it into Baobao Shen's mouth:
"How's it going?"
"It's delicious. It feels even more delicious than the fried river fish I made last time."
Lin Xu smiled and said:
"The ingredients are good, so you don't need to season them at all. The fried shrimps are very delicious."
He picked up an empty plate, filled it with a plate of fried river shrimp and handed it to Shen Baobao:
"Bring it out for your cousins and cousins to eat. After working around the oven all morning, it's time to reward everyone."
After Shen Baobao left with the river shrimps, Lin Xu brought the goose pieces over and started frying them.
These goose pieces have been cooked until they are raw.
So when frying, you don’t need to consider whether it’s raw or cooked. Just fry the outer skin dry and fragrant until crispy.
In order to achieve this goal, fire needs to be used throughout the process.
After the goose pieces were fried, Lin Xu poured out the oil from the pot, then put in the goose oil, then sauteed the onions, ginger, dried chili and dried Sichuan peppercorns until fragrant, and then added the goose pieces.
Stir-fry over high heat for one minute to allow the spicy flavor to penetrate into the goose meat.
Then start seasoning.
Put salt, sugar, white sesame seeds, and five-spice powder into the pot all at once, stir well, and take it out of the pot and put it on a plate.
After the stir-fried goose cubes are ready, today’s lunch begins.
After it was served, Lin Xu put the mutton soup back on the stove and heated it up, taking advantage of this time to cut all the mutton into thin slices.
After cutting, put it into the boiling mutton soup according to the amount of one plate.
After the mutton is cooled, the aroma is restrained, but it is so hot that the fresh aroma of the mutton is brought out again.
After putting it on the plate again, Lin Xu took out the refrigerated dipping sauce from the refrigerator, and then took out a small bowl. According to the number of people in the family, each person filled a small bowl of dipping sauce.
Well, this is the essence of eating lamb with sauce.
You must dip enough in the ingredients, otherwise you won’t be able to taste the delicious taste of the mutton.
After preparing the lamb with sauce, uncle Shi Wenming also started making spicy and sour goose offal.
Lin Xu came to the grill outside with chili oil, prepared chili noodles, white sesame seeds and other ingredients.
"It's finally getting better, isn't it, cousin?"
"If you don't come, we will all be roasted."
"Hurry, hurry, I'm still waiting to take the video."
"Why don't my cousin teach me how to operate it?"
"..."
The little guys have been pretending online all morning, pretending that they think they are roast mutton masters.
Lin Xu took a brush and evenly applied a layer of chili oil on the mutton.
Well, in the last brushing with oil, you can’t brush with clean oil, you have to brush with chili oil.
Not only can this coat the lamb with an attractive red color, but most importantly, it will be roasted over high fire, so that the spicy flavor of the chili oil can be roasted into the lamb.
After applying the chili oil, Lin Xu, with the help of his second uncle, moved the grilling fork down two spaces.
The mutton is already cooked at this time.
The next step is to use a high fire to bake the sheepskin until it becomes crispy. In this way, a perfect roasted whole lamb is completely ready.
Soon.
My body started to feel oily.
The fragrance of chili oil also comes out.
Ten minutes later, when the chili oil had almost penetrated, Lin Xu grabbed the chili noodles and sprinkled them evenly on the sheep.
At this time, there is a layer of fat on the surface of the lamb that has been roasted by the fire, and the chili noodles are firmly stuck to the surface of the roasted whole lamb.
After sprinkling the chili powder, turn it a few times.
Let the charcoal fire bring out the aroma of the chili noodles.
Then sprinkle with white sesame seeds, and after two more rounds of roasting, the roasted whole lamb is officially ready!
Carrying the sheep to the large round table in the restaurant, a large tray was already placed on it.
Place the mutton upside down, use tongs to remove the wire binding the mutton, and then take the roasted fork aside.
Everyone gathered around the mutton to take photos.
Lin Xu, on the other hand, calmly began to place pieces of washed lettuce leaves on the roasted whole lamb.
After everything is filled, I put a tray of the same size on top, and then I and my second uncle lifted the two trays and turned them over.
When you pick it up again, it looks like a whole sheep lying on the lettuce leaves.
"Oh, this looks so beautiful!"
"As expected of a roasted whole lamb, the presentation is perfect."
"So tempting!"
"Wuhu! The roasted whole lamb I made is finally out... Whoops, who hit me?!"
The cousins raised their mobile phones, and just as they were about to record and pretend, they felt the deep love from their parents on their heads.
"Your cousin cooks a roasted whole lamb, and you guys are all swollen."
Lin Xu looked at his cousins with depressed expressions and thought it would be good to give them a blow, so as not to be obsessed with the likes of netizens.
In order to urge my cousins to study.
He specially posted an update under Lin Ji’s food topic:
"When you see my cousins active online, remember to help me remind them to do their homework."
Just sent out.
Below is a series of "Received!"
Alas, my cousin is also doing this for your own good!
After posting the news, Lin Xu put away his phone, looked at everyone and asked:
"Have you finished filming? I'll start dismantling it after filming."
The roasted whole lamb in this state is naturally inedible. The lamb must be broken down piece by piece so that it can be eaten with tachyons.
Lin Xu took a knife and quickly divided the mutton into different chunks.
Then he cut a crisper piece from the sheep's back and handed it to Mrs. Lin:
"Grandma, you like to eat crispy cakes, how about this one?"
After grandma took it, he cut a half-fat and half-thin piece from his hind leg and handed it to grandma. Mrs. Chen liked to eat soft pieces.
After the two old men started eating, others started to taste Lin Xu's cooking.
"Oh, this lamb is roasted really well."
“It’s crispy and the meat inside is quite tasty.”
"This dipping sauce is very fragrant and adds a lot of color to the mutton."
"I just like this kind of crispy roasted meat. It tastes so delicious."
"Wen Wenming, you have to quickly learn Xiaoxu's skills. If we set up two yurts in the yard, our scenic spot will have a Mongolian style garden."
"..."
Everyone was full of praise for Lin Xu’s craftsmanship.
The roasted mutton is sizzling and oily, crispy on the outside and tender on the inside. Eating it with the special dipping sauce will make you want to cry.
Lin Xu packed some dishes, such as lamb in sauce, roasted whole lamb, stir-fried goose cubes, fried river shrimp and other dishes. He drove outside to give some to Chen Yuanyuan and her mother at the ticket office, and picked up Dundun by the way.
.
Well, we can't let this little guy stay at the ticket office all the time.
You have to let it come in and relax.
After coming back, as soon as Dundun got out of the car, she ran to the cage where the goose was kept and walked around, and even jumped on the cage and stepped on it a few times.
After doing this, the little guy happily returned to Lin Xu and rubbed his big head against Lin Xu's trouser legs.
"I promised you to kill it and I will definitely kill it. Unfortunately, the goose meat is too spicy for you to eat. I will eat a handful of mutton later so that you can taste how delicious the mutton without dipping sauce is."
Lin Xu went back to the restaurant and gave Dundun some pieces of mutton.
When this little guy squats in the corner and starts eating meat.
The travel channel of Yanjing TV Station has also begun to broadcast promotional videos for Longqishan Scenic Area...
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It makes me want to eat barbecue... This chapter has 5,500 words. Please give me a monthly pass, brothers! 330,000 words have been updated this month. Isn’t it worth a monthly pass?
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This chapter has been completed!