1090 The cumbersome process of roasting whole lamb

"I've killed chickens, ducks, and fish before. I've even helped kill pigs before, so when I'm cooking, I can have a feeling of looking at the big picture. I can't describe it, but it's more comfortable."

After a pause, Yuan Zhou explained,"that's why I think I have to cook the live sheep by myself at least a few times. Only then can I know where every piece of meat and every bone is."

In order to make a better roasted whole lamb, there was one more thing that Yuan Zhou didn't say in his heart. After all, zhama banquet was a long-lost dish.

The system displayed,[although you are only an intermediate chef and only know one complete Sichuan cuisine, you can indeed be called a good chef.]

Yuan Zhou said,"actually, when you praise someone, you can remove the first few adjectives."

The system displayed,"what the system said is the truth."

"You'll be beaten to death if you praise someone like that. " Yuan Zhou didn't have any fluctuation in his heart and started to do his own things.

Just the operation and the utensils used for roasting the mutton had taken Yuan Zhou several minutes to study. He didn't even need to come up with an instruction manual. If he wasn't smart and quick-witted, he didn't know how much time would have been wasted.

"It's completely different from the traditional way of fixing the barbecue grill with four limbs. " Yuan Zhou went through everything in the basement and got familiar with them.

He cut the whole mutton into three parts and roasted one portion first. The system provided three kinds of firewood and Yuan Zhou intended to try them separately to see which kind of firewood was more delicious.

"In the future, if I draw more zhama banquet shards, I can cook them here. But if I want to roast a whole cow, this place is not enough."

The reason why Yuan Zhou suddenly talked so much was that he wanted to divert the attention. In terms of the project, it was more appropriate for three people to take care of the mutton. However, Yuan Zhou was alone.

Therefore, he was busy most of the time.

Mutton needed a little sourness to make the meat more firm, but in fact, mutton was not recommended to be eaten with vinegar. The two were different foods, and eating them together could easily change the nature of the food.

Therefore, the ancients came up with another method, which was to use fruit acid. This also explained why Yuan Zhou added a little Hawthorn to marinate it for the first time and then spread it just right.

"No matter how many exquisite recipes I've seen, every time I see this dish, I can't help but sigh ... Are all the smart people studying how to eat it?"

After marinating it for half an hour, Yuan Zhou took out the mutton and started to smoke it.

Smoking was a common cooking method in China. Yuan Zhou had used it before when he was cooking smoked meat. However, it was the first time he used cold smoking.

To put it simply, 0 - 30°C was cold smoking, 30 - 50°C was warm smoking, 50 - 80°C was hot smoking, and above 80°C was baking smoking.

It was distributed in Japan. In fact, it was not so cumbersome in China. At most, there was a difference between cold smoking and baking smoking.

The reason why he used this technique when roasting the whole lamb was naturally not to show off. The high temperature would destroy the nutritional value and taste of the Lamb.

"Phew, it's a good thing I often exercise. Otherwise, this dish would be troublesome." Yuan Zhou knocked on his own waist and completed it step by step.

"It's too tiring for one person to make a whole roast lamb, so we'll make one a month. And this amount ... We need ten people to start eating. "

After returning to the first floor, Yuan Zhou changed the menu sneakily and even called the two chairmen, Zhou Shijie and Zhang Yan, to invite them.

Yuan Zhou had always felt that repaying a debt of gratitude was a good quality. It was a very common thing. However, perhaps there were too many ungrateful people, so this word became a positive one.

Without the two chairmen sheltering Yuan Zhou's restaurant from the wind and rain outside, his restaurant would never be so peaceful. Therefore, he decided to invite the two chairmen to eat the legendary zhama banquet.

He believed that even the two guild leaders who had seen the world would be shocked.

The next morning.

The older one was, the less sleepy he would be. Zhou Shijie got up very early. After breakfast, he had already started to review the review form sent by Zhong Lili.

Zhou Shijie was the earliest to arrive at the Federation of martial arts. It was also this action that made many staff members feel tortured. Their boss had arrived so early. As an employee, why didn't you come earlier?

"Applying to hold a city-level chef's competition called Yuan Zhou's Master Chef competition? rejected, rejected." Zhou Shijie frowned.

It was illegal to hold an activity without reporting. Therefore, the chef's Association was naturally responsible for the review. As Yuan Zhou became the representative of Sichuan cuisine, there were already many people who wanted to take advantage of the loophole and try to gain fame.

"In the future, I'll reject all applications that have not asked for little Yuan's opinion." Zhou Shijie told his subordinates.

Just as they were talking about Yuan Zhou, Yuan Zhou's phone call came.

"Treat me to a meal."

"What new dish did you come up with?"

"It's a lost dish. What lost dish?"

As soon as he heard the word 'lost', Zhou Shijie's interest rose. Especially when he heard that it was zhama banquet, he was so excited that it was no less than winning five million Yuan.

It must be known that compared to three fragrance to the sea, the former was only recorded in a small number of ancient books, but zhama banquet was known as one of the top ten banquet cuisines in China.

"Alright, alright, alright. I'll definitely be there in the afternoon. I'll definitely be there."

After hanging up the phone, Zhou Shijie was very excited. He paced back and forth in the office. They had made an appointment at noon, but he couldn't wait any longer.

He packed up and prepared to go to Yuan Zhou's restaurant. Without a doubt, it was still breakfast time in Yuan Zhou's restaurant.

There were a lot of customers this morning. Needless to say, when they saw Yuan Zhou's tightly shut door open, they were really like seeing a relative.

"I've finally found you. Thank God I didn't give up!"

"Luckily, boss Yuan didn't stand me up today. I didn't eat breakfast yesterday and I feel that everything I do is not going well."

"Ding-dong, my good mood starts from boss Yuan's breakfast."

"Boss Yuan, what's the breakfast today?"

"Plain porridge and plain cold noodles." Yuan Zhou said.

In the morning, Yuan Zhou's restaurant usually served only one type of food. It was quite rare that there were two types of food served today.

Cold noodles were also divided into meat and vegetables. If bean sprouts, cucumbers, kelp, or carrots were added outside, it was a vegetarian cold noodles.

Previously, Yuan Zhou had only made the shredded chicken cold noodles and the shredded pork cold noodles. He had never made them before.

Yuan Zhou had always felt that the meat cold noodles could be eaten alone, but the vegetable cold noodles must be accompanied by the porridge. This was his belief.

"A bowl of congee and a bowl of cold noodles." The Little Friend immediately ordered.

Yuan Zhou nodded his head. The cold noodles were mixed by him when he got up in the morning. He mixed the bean sprouts that were blanched with the chopsticks, then added raw shredded cucumber and shredded red radish, poured in the yellow cold noodles, and finally sprinkled salt, vinegar, white sugar, and ginger and garlic water.

Soy sauce should be added with soy sauce, pepper oil should be chosen, and finally pepper and red oil should be drizzled to add flavor. These were all basic. Cold noodles were simple to season.

The only difference was that Yuan Zhou would add two drops of mustard oil to enhance the taste.

The amount of seasoning for a dish had to be accurately grasped. There couldn't be too much ginger, garlic, and water, or else it would steal the flavor.

In the end, he smashed the peanut kernel with the knife, picked up a handful of peanut kernels with the tip of the knife, and scattered them on the top of the cold noodles.

The cold noodles that looked, smelled, and tasted good, coupled with the thick congee, this enjoyment ...