Gourmet food starts from the green leather train chef

Chapter 83 Interesting, the roses force the suckling sheep!
Zhou Zhou shook his head secretly, it seems that the fat man can only spur but not praise and encourage, his stalwart body seems to be unable to bear his sudden tenderness.
"Okay, fat man, the stuffing of the buns will be ready for use in half an hour, you shouldn't have any problem rolling out the skin of the buns?
Remember, the bun skin should be as thin as possible, and the standard should be able to wrap the filling for a long time without steaming.

Your white case skills are good, as long as the quality of the bun skin can be guaranteed, there will be no problem with the quality of this rolling bun. "

Zhou Zhou patted the fat man on the shoulder. A mere fifty catties of dough was nothing in the hands of the fat man. He was tireless and even guided Chen Yan and Xiao Zhang who came to the kitchen to help make buns while rolling out the dough.

But speaking of Chen Yan and Xiao Zhang, it is time for the dining car kitchen to consider increasing the number of helpers
The cheap dumplings last time were okay, the price is right there, passengers won’t be picky about the appearance of the dumplings;
This time, the rolling buns are the most down-to-earth delicacy. Even if it is because the suckling sheep is served in the dining car with dried roses, the passengers will not have too high requirements for the shape of the buns, and even because of the rolling buns' The simple appearance adds a sense of identity.

But for a long time, it will definitely not work. Once you need to make some delicate pastries, the craftsmanship of Chen Yan and Xiao Zhang will not be enough; besides, although they will get more bonuses for this, they are not people in the dining car after all, so they cannot be caught. Use it to death, right?

It’s just that when Fatty came last time, Aunt Xia said that the current attitude of the Metropolitan Railway Bureau towards Zhou Zhou, an ‘Internet celebrity chef’, is neither support nor objection;
Today, when many food trucks are reducing their manpower, Aunt Xia has already used her prehistoric power to add a kitchen assistant to x164. If she wants to continue adding people, Aunt Xia must be tired and come up with an emoji?

Unless he contracts the dining car himself as the boss, he can break the above restrictions on the establishment of the dining car.

Aunt Xia has mentioned this matter to him several times, but it is still difficult for Zhou Zhou to make up his mind; it is not easy to contract a dining car. Not only do you need to contact the higher authorities and manage various relationships, but you also need to manage employees and accounts. , I get a headache just thinking about it.

The steamed stuffed buns are basically finished, so Zhou Zhou will focus all his energy on the main dish at noon today, 'Dried Roses and Squeezed Milk Sheep'.

Only by obtaining the top-level recipe with a century of experience can you understand the fun of this dish.

Why is this dish interesting?Because the value of its existence is to challenge the top ingredients!
When people who love mutton talk about mutton, their first reaction is the high-quality young sheep on the grassland, followed by young goats, adult sheep, and adult goats. Among them, the top one is called "Yang Zhonghe Niu", which is used in Zhouzhou. The Yinxia Yanchi Tan sheep used to make grilled lamb chop porridge, but in the dish of dry rose suckling sheep, the top Yanchi Tan sheep was abandoned!
The century-old experience in the recipe tells Zhou Zhou that this is definitely not for pretense. The reason why Yanchi Tan sheep can become top-quality lamb is because its fat is evenly distributed, surrounded by pieces of red muscle and lean meat, like a stack of snowflakes; Because of the special water quality of Yinxia Yanchi County and hundreds of kinds of Chinese herbal medicines in the pastures, the meat of Yanchitan lamb is fresh and sweet, rich in nutrition, and has very little smell.

The smell of mutton is a controversial topic.
Even sheep lovers have different opinions around the smell of mutton, which has sparked centuries-long debate.

Diners who don't like the smell of mutton think that the charm of mutton lies in its rich nutrition, sweet taste, and delicate meat. Because it is a herbivore, the acid content in the meat is low, which is good for human health, but it has never been based on the smell of mutton. attractive.

Diners who love to eat mutton think that the charm of mutton lies in the word "mutton"!
Can it still be called mutton without the smell of mutton?Isn't it better to eat pork and chicken directly?
Mr. Cai Lan, a well-known gourmet and one of the four great talents in Xiangjiang, even said, "Mutton without mutton is like a woman without coquettishness. How can there be any taste?" '

Well, everyone knows that Mr. Cai is suave and suave, and he is a famous master of flowers, but can people be allowed to like those 'pure and not coquettish' girls?
So this debate was not settled because of the opinion of the great wit, as long as there is mutton, it will always exist and continue
The dried rose milk sheep is through the perfect combination of ingredients, taking into account the preferences of both parties in the debate.

Compared with adult sheep, suckling sheep have much less smell, but ordinary quality suckling sheep are definitely not without smell. This dish uses suckling sheep as ingredients. First of all, it takes into account the preferences of both parties in the selection of materials and retains A kind of 'slight smell', or it can be expressed as - 'pure with a little coquettish'.

You see, doesn't this have a different taste?I believe that Mr. Cai will also like it.

Therefore, this rose dry-pressed suckling sheep is to use ordinary breeds of suckling sheep to challenge the top-level "Yanzhonghe cattle" Yanchitan sheep!Isn't it fun?
In addition, the recipes circulated on the Internet also made Zhou Zhou dumbfounded.

It's so interesting that he will start to admire the chefs who posted this recipe on the Internet. All of them are really creative. Why don't they do scientific research if they have this ability? Why do they want to harm this delicacy?

Because rose dried milk sheep itself is a dish of this world, at least on the surface, so there are all kinds of strange recipes on the Internet.

Some add fish sauce to this dish, some add seafood sauce to this dish, and even some add green and red peppers.
Zhou Zhou almost couldn't straighten up from laughing.

Do you really think fish and sheep are equal to fresh?So naive, that's a gimmick played by some chefs!

And what on earth is it with hoisin sauce?When can this kind of thing be combined with mutton?

As for the green and red peppers, it is estimated that the chef who released the recipe is best at fried pork with peppers, right?
There are also some chefs who add scallion and ginger according to the habit, Zhou Zhou can still barely understand that scallion and ginger are indeed some chefs’ beliefs, but they don’t understand that this dried rose milk sheep has always had only two main flavors. One is a rose that represents love but can be eaten, and the other is a "pure and slightly muttony" little suckling sheep.

As for those Zhou Zhou who still want to add minced garlic to the dishes, he firmly believes that minced garlic is not just a "seasoning" here, but a "joke".

In fact, this is very unfair. Zhou Zhou was able to truly understand the mystery of this dish only after he obtained the top recipe of rose dried suckling sheep and absorbed the century-old experience of famous chefs in the past. Get confused by online recipes and do something 'stupid'.

The cooking method of this top recipe proves again - 'high-end ingredients only need to be cooked in the simplest way'.

Because the cooking of this dish is all about the heat, and it depends on the word 'forced'!

There are only three kinds of materials: milk sheep, roses, and a small amount of brewed liquor.

This will be Zhou Zhou's first top-notch famous dish that only relies on fire control, experience and technique since he came to this world!
A simple to the ultimate dish!
(End of this chapter)