Stop pretending, I am the God of Cooking and I am showing off my cards!

Chapter 208 Two ultimate ways to cook mutton—roasted whole lamb vs. mutton dipped in sauce! 【Ask for monthly ticket】

I really didn't expect that I just rewarded an excellent dubbing yesterday, and today I encountered this kind of thing.

Regardless of whether it was arranged by Dundun or not, the fat goose had to be slaughtered at noon. This was not only to fulfill a promise to the child, but mainly because Lin Xu also wanted to make a meal of stir-fried goose cubes for everyone to try.

Well, after finally coming back, I have to try my best to make delicious food for my family.

Zeng Xiaoqi took another sip of honeysuckle water:

"Let's try it later. If it matches, just do it. If it doesn't work, wait a while..."

Originally, she wanted to wait until her voice healed before talking.

But when will it be better?

At noon, we have to eat roasted whole lamb, and there will definitely be pepper sprinkled on top. Boss Lin finally roasted it. It’s not appropriate not to eat it. If you want to eat it...

well!

This unsatisfactory throat was actually knocked down by a few kilograms of spicy crayfish.

Lin Xu picked up a bun and took a bite. The filling was made of wild vegetables and pork belly, and it tasted very good.

After taking two bites of the buns, he turned his attention to the mushroom sauce that Sister Yuanyuan highly recommended.

The color of the sauce is a bit heavy and it looks a bit sticky. There is also a thin layer of red oil on the surface, which should be due to the addition of dried chili peppers.

When stirring with chopsticks, you can see the diced mushrooms cut into small pieces.

He picked up a little and put it into his mouth, and a rich and fresh fragrance immediately spread in his mouth.

The flavor includes the saltiness of soybean paste, the deliciousness of wild mushrooms, and the spiciness of chili oil.

Several flavors are mixed together to whet your appetite instantly!

Lin Xu even remembered the feeling of eating mushroom sauce for the first time when he was in high school. The delicious taste made people want to eat two more steamed buns.

Unfortunately, the mushroom sauce sold outside is getting more and more expensive and the taste is getting weaker and weaker.

He hadn't touched that thing in years.

"Wow! This mushroom sauce is so good!"

Shen Jiayue was still awake and her appetite was not very good.

But after a mouthful of mushroom sauce, she immediately felt excited. She grabbed a meat roll and took a big bite.

After eating, take a sip of the corn grits porridge.

Delightful!

"Remember that your grandma likes to eat this kind of sauce-based dishes. Bring some back to her when you leave."

Lin Xu took another bite of the buns, and they tasted really good.

Thinking that Mrs. Shen likes to eat, she planned to take some away.

"Okay!"

After breakfast, Lin Xu followed Zeng Xiaoqi, whose voice was still hoarse, to the room upstairs to prepare for the sound audition.

She lived in a king-size bed room at the far end, with two huge floor-to-ceiling windows and a superb view of the mountains and reservoirs in the distance. .

Baobao Shen's eyes widened as soon as he came in.

Cool! Isn’t it so beautiful here?

I feel that the scenery is not inferior to the starry sky base!

There is a laptop in front of the computer desk in the room, with portable recording equipment and several pieces of printing paper next to it.

Pick up the manuscript and familiarize yourself with the content.

Then Lin Xu turned on the computer, clicked on the recording software, and then started recording through the recording device.

Zeng Xiaoqi meant to try recording a section first.

If it doesn't work, think of another way.

However, what she didn't expect was that after the recording started, Lin Xu's control of the syllables, intonation and cadence made her think that she was back in the host training class.

With this level of dubbing, even if I get professional dubbing jobs in the future, I will never be hungry.

Listening to Lin Xu's dubbing, Zeng Xiaoqi gently clicked on the camera mode on her phone, took a short video of Lin Xu, and then posted it under the topic of Lin Ji Food:

"Who said last time that Boss Lin wouldn't cross over into the dubbing industry?"

Just sent out.

The "invisible chicken wings" who was in the dubbing circle was confused:

"Ah ah ah, isn't this true? Boss Lin actually knows how to dub?"

Others commented below her comment:

"Sister, your mouth is really smart. Otherwise, why don't you curse me to pass the postgraduate entrance examination this time?"

"Curse me that I will never be able to find a girlfriend with fair skin, beauty and long legs."

"Curse me to be impoverished for the rest of my life and not even be able to earn five billion."

"Curse me that I will never be able to lose weight for the rest of my life."

"It's too small, the layout is too small, brothers, Sister Chicken Wings should be allowed to curse the house prices and never drop them."

“It’s great upstairs!”

"Atmosphere +1!"

"Atmosphere +2!"

"..."

After the dubbing was over, Lin Xu put down the manuscript in his hand.

Huh...it turns out that recording is not a hassle.

"That's awesome, Boss Lin. If your business wasn't so good, I would really like to invite you to join our travel channel."

Zeng Xiaoqi's hoarse voice made Lin Xu's throat feel itchy.

I couldn't help but want to cough.

He smiled and said:

"Sister Xiaoqi, you'd better talk as little as possible. I'll make a bowl of egg water for you to drink later. It's said to be effective for sore throats."

I remember when I was a child and had a sore throat and cough, my grandma would make a bowl of water with sugar and raw eggs for herself to drink.

Now Zeng Xiaoqi's voice is like this.

Then try it, if it works.

Zeng Xiaoqi agreed and began to edit the newly recorded sound, remove the background noise, cut out repeated and redundant sentences, and then adjust the content of the video according to the dubbing.

Coming downstairs, Lin Xu walked into the kitchen.

Break an egg into a bowl, stir it up with chopsticks, and then pour in freshly boiled water. The egg in the bowl suddenly turns into finely chopped frangipani.

Sprinkle a little more sugar into the bowl, stir evenly, and ask the hotel staff to send Zeng Xiaoqi upstairs, and ask the front desk manager to open a top-floor panoramic suite.

At the top of the Cliff Hotel are two oversized guest rooms, each with 270-degree floor-to-ceiling windows on three sides, offering superb views.

Since I'm going to stay here with Baby Shen tonight, I naturally want the best room.

The room is open.

He and Shen Jiayue moved in with their luggage.

"Wow! This room is prettier!"

The floor of the room is bright. Except for the solid wall that separates the room from the next room, the rest is covered with huge floor-to-ceiling glass. The mountains in the distance can be seen in full view, and the scenery is breathtaking.

If you feel too hot during the day, you can close the electric curtains and open them again at night.

After putting down the luggage.

I put the dirty clothes I changed yesterday into the washing machine in the room, poured in laundry detergent and disinfectant, turned on the quick wash function, washed the clothes and hung them on the balcony.

Well, such good sunshine and such a good location.

It would be a shame not to dry the clothes.

"I'm going to my uncle's restaurant to prepare roasted whole lamb. Do you want to rest here or come with me?"

On the three-meter-wide extra-large bed in the room, Baby Shen, who was rolling around, immediately got out of bed and started putting on his shoes:

"I'll go too, I'll go too! Last night I dreamed of roasting a whole lamb. You still thought I ate too much, so you made me eat a leg of lamb..."

Lin Xu:? ? ? ? ?

Isn’t a leg of lamb enough?

He took the girl's hand and said:

"Today, in addition to roasted whole lamb, we also have lamb in sauce and stir-fried goose. You will definitely enjoy it."

"Thank you Xu Bao, MUA~~~~~ I will reward you with a big mouthful!"

The young couple came downstairs.

At this time, my mother was already carrying Dundun and Chen Yuanyuan to the ticket office.

Well, it's summer now, and many children beg their parents to play with them early in the morning.

Anyway, the water in the water park is not deep, and there are many safety officers patrolling the water, so the children will never get tired of playing in it.

Come to the tourist service center at the foot of the mountain.

Park the car under the shade of a tree.

As soon as Lin Xu got off the car, he saw his uncle's new grill.

The grill has a base for placing charcoal, which is about one meter wide. There are two steel pipes at each end, with some hooks evenly welded on them. The height of the grill can be adjusted in time according to the firepower to prevent burning or undercooking.

The stainless steel roasting fork is also very large, with a long rocker, which rotates when roasting lamb.

"Xiao Xu, look at this grill."

"Not bad, not bad. It's quite sturdy and very suitable for roasting lamb."

Coming to the kitchen, Lin Xu saw four legs of lamb soaking in the basin.

"These four are lamb hind legs. This morning, your aunt and I went to a lamb slaughtering stall in the suburbs to buy them. I heard that you were going to make lamb in sauce, so the stall owner specially found two fat pigs that were just one year old. sheep."

Don't use too old sheep to make lamb with sauce, otherwise they won't be able to chew.

But you can’t use lamb, because the lamb meat is too tender and has no texture.

It is best to use mature lambs. The mutton at this time is the most delicious. The lean meat is strong but not sticky, and the fat meat is plump but not greasy. It is very suitable for any dish.

"What to do first? Boil the lamb or roast the lamb?"

Uncle asked with some excitement.

Lin Xu opened the refrigerator door and took out the sheep that had been marinated overnight and said:

"You have to wash the sheep first, rinse off the seasonings on the surface, dry the moisture on the surface, apply a layer of crispy water, and then let it dry for a while before putting it on the grill."

I’m going to make two lamb dishes today.

Roasting whole lamb is complicated to the extreme, but lamb in sauce is simple to the extreme.

Basically, they are two extremes of mutton dishes.

The dish of roasted whole lamb needs to be marinated one day in advance. To be more strict, it needs to be placed in the freezer for more than 18 hours to drain the acid, and then it can be marinated.

After marinating, it still needs to go through a series of processes such as cleaning, drying, applying crispy water, drying, putting on the grill, roasting over medium heat, applying oil, roasting over low heat, applying oil, roasting over high heat, and spreading spices.

Extremely complicated.

The mutton dipped in sauce is completely the opposite, just put it in water and boil it.

Lin Xu wasn't sure yet whether to add ingredients or not. He planned to call his senior brother later to ask and make sure he understood it thoroughly before starting production.

After marinating overnight.

There was a little less juice in the tray, probably absorbed by the lamb.

Fill a large basin with half a basin of water, then throw the sheep in and rinse it to wash off the seasonings on the surface.

Don't be careless about this step, you must also rinse the juice in the abdominal cavity.

Otherwise, these seasonings will become mushy and bitter when roasted, affecting the texture and taste of the roasted whole lamb.

After cleaning, set up the roasting fork on two tables, then spread the whole sheep flat on it, and use a fan to blow on the sheep to speed up the evaporation of surface moisture.

While the sheep are drying.

Lin Xu came outside, placed the grill under the shade of the trees in the yard, and then took the charcoal and started to light a fire.

The delicious dish of roasted whole lamb is not only complicated in steps, but also has many tricks in it.

For example, when grilling, charcoal cannot be placed directly under the lamb, otherwise the heat will be too concentrated and the lamb will be burned.

Moreover, dripping mutton fat during grilling will also cause the charcoal to catch fire, resulting in higher heat and more thorough battering of the mutton.

To get golden and crispy lamb, place the charcoal on both sides of the grill tray.

In this way, the heat is dispersed and the roasted lamb is heated evenly.

Experienced barbecue masters will even place a long tray in the middle of the grill pan with some water in it.

In this way, if the suet drips, it will not splash around and ignite the charcoal.

Moreover, the water vapor generated by the heated evaporation of the water will also add moisture to the mutton and prevent it from being too dry and hard.

"It feels so troublesome!"

Shen Baobao gathered around Lin Xu, sometimes passing charcoal, and sometimes helping to get a lighter.

It's obvious that this girl has found the joy of playing with fire as a child.

Lin Xu poured some cooking oil on a wad of toilet paper, stuffed it under the fruit charcoal and lit it with a lighter.

It didn't take long.

The charcoal is ignited.

Once all the charcoal is burning, pile it into long strips against the sides of the grill tray.

By the way, take a long push plate and fill it with water.

After finishing these.

The moisture on the surface of the mutton has been dried.

Lin Xu came to the kitchen, put some honey, maltose and red vinegar into the bowl, stirred it evenly with chopsticks, stirred the maltose, and the simplest crispy water was completed.

Place the dried sheep on the tray.

Use a brush dipped in crispy water to brush the inside and outside.

While applying crispy water, my cousins ​​drove over in a four-wheel electric commuter car.

After saying hello to cousin Lin Xu and cousin-in-law Shen Baobao, they raised their mobile phones and started filming again.

The post they posted yesterday earned them a lot of likes and attention, and became the focus of their classmates' eyes, so they took pictures more seriously today.

After applying the crispy water, Lin Xu lifted the whole lamb and spread it on the roasting fork again.

"Cousin, why don't you just bake it?"

"If you grill it directly, the crispy skin water will not be absorbed yet and will be washed away by the moisture in the mutton. This will make the color of the mutton surface uneven and the taste will not be good."

In fact, if you really pay attention to it, you don't brush the crispy water once at all, but dry it and then brush it three times, so that the roasted meat will be rosy, shiny, crispy and delicious.

Soon the mutton was drying again.

Lin Xu placed the whole mutton skin side down on the tray, and then put the roasting fork on it.

Pass the wire along the backbone of the sheep's neck and tie the neck bones of the sheep firmly to the roasting fork. After tying, pull the sheep underneath to prevent wrinkles in the mutton as much as possible.

Then pass the wire through the thoracic vertebrae of the sheep and tie it to the roasting fork.

Next comes the lumbar and coccygeal vertebrae.

The entire spine is tied with four wires to prevent the lamb from slipping, twisting, or deforming when grilled.

After the spine was tied, Lin Xu tied the four lamb legs to the roasting fork with the help of two cousins.

Finally, tie wire through the ribs.

The whole sheep is completely integrated into the roasting fork.

Bring the roasting fork outside, carefully place it on the third grid of the grill, and start grilling over medium heat.

The reason why the fire is chosen is that it can quickly roast the surface of the mutton until it is slightly charred, and firmly lock the moisture in the mutton, making the roasted mutton more tender and delicious.

During the roasting process, turn the rocker of the roasting fork slowly and not too fast, otherwise it will prolong the roasting time and cause the lamb to become dehydrated.

But you can't keep it still, as that will cause uneven cooking.

"Let me do it, let me do it, I'm the best at this step!"

Shen Baobao, who was eager to increase his sense of participation, took a look and took the initiative to ask for this step.

Hoho! I didn’t expect that I would have the opportunity to participate in making such a big dish, so I had to post it on my friends circle to show off.

She turned the handle of the roasting fork with one hand and recorded a short video with her mobile phone in the other hand, and then posted it on Moments:

"It's my first time at my mother-in-law's house. I want to cook something to express myself. I don't know what my mother-in-law likes to eat, so I just roast a lamb!"

After sending it out.

People who are not very familiar with it all praised it, thinking that Shen Jiayue is so awesome, he can even roast a whole lamb.

But those who are familiar with her have a different style of painting.

Chen Yan: Yueyue, you are getting thicker and thicker. Can you do it just by turning the handle twice?

Wu Kexin: Boss lady, be careful not to get burned when you play.

Geng Lele: I always thought Sister Yue was a very thin-skinned person, but now it seems that I was careless.

Shen Guofu: My dear, please don’t touch Xiaoxu’s things. By the way, a lock is missing in the equipment room. Have you seen where it went?

Han Shuzhen: Why haven’t you expressed yourself like this at home?

…

Seeing these comments, Baby Shen wrinkled his nose.

He actually doubted my skills. I have to participate in this dish today!

Well, when it’s baked later, you can poison your friends and groups and make you crave it to death!

While she was thinking happily, her cousin Shi Moli from her second aunt's family came over and said:

"Cousin-sister-in-law, how about you let me try it?"

"Okay, here you go."

Soon, there was an additional post in cousin Shi Moli’s circle of friends:

"My cousin brought his cousin in Beijing back to his hometown. To express my welcome to my cousin, I personally cooked a roasted whole lamb. Is there anything you want to eat?"

After she posted it, it was Chen Yuanyuan's younger brother Chen Shaokang's turn to wear children's shoes:

"Last time I accidentally showed off my cooking skills of roasting whole lamb at home. My family was addicted to it. Even my cousin and his sister-in-law came from the capital to eat it. I won't show off my cooking skills next time. I’m tired of my art!”

Next is Xiaoxun from my aunt’s family:

"I never think cooking is difficult. Even roasting a whole lamb is just as simple as roasting it. But my family doesn't know how to do it. Even my cousin specially brought his cousin-in-law from Beijing. Come and learn from me, there are some things that really don’t just depend on hard work, they also depend on talent!”

Soon, all the relatives' children were handed out one by one.

The copywriting is getting more and more bizarre.

Lin Xu was speechless for a while. Today's students have too little homework!

When the surface of the mutton became oily and slightly yellow, he took the salad oil he had prepared in advance and spread an even layer on the surface of the mutton.

After wiping, raise the roasting fork one level again and slowly roast the lamb over medium-low heat.

Roasting at such a low temperature can retain the moisture in the mutton to the maximum extent, making it taste more tender and juicy.

After applying oil, the second round of copywriting began.

Lin Xu did not disturb them, but walked aside and dialed his senior brother Xie Baomin's phone number to ask about how to cook the mutton dipped in sauce.

"This is very simple. Separate the mutton along the texture of the mutton, remove the muscle capsule, then put it in the pot under cold water and add celery, onions and carrots. These three ingredients are more effective in removing fishy smell than any other seasoning. After the water boils, skim off the foam. Then add a large bowl of cold water to the pot, continue skimming the foam after the water boils, and repeat five times. When the water becomes completely clear, add Angelica dahuricae, Baikou white pepper, and simmer over low heat for twenty or thirty minutes."

It's so simple!

After Xie Baomin finished speaking, he suddenly asked:

"You can even make dipping sauce, don't you know how to do this?"

Lin Xu smiled and said:

"I understand, but I don't know how long to cook it. I'm afraid it's overcooked."

"Turn off the heat in twenty minutes, take it out in thirty minutes, let it cool and then slice it. Before eating, boil the soup in which the mutton is cooked and blanch the sliced ​​mutton. This is the best way to eat it."

Now Lin Xu finally knew how to dip mutton in sauce.

After hanging up the phone, he went to the kitchen, took out the leg of lamb soaked in the water basin, and prepared to make it.

Cut off the meat from the lamb leg according to the texture, and then follow the process explained by the senior brother to remove the capsule wrapping the lamb. This way the lamb will taste better and you will not eat the fascia that cannot be chewed.

"Xiao Xu, is this lamb leg bone still useful? If not, I'll make soup. Whether it's making steamed buns or braised noodles, it tastes very good."

"No, uncle, you can make soup."

Lin Xu threw the cleaned mutton into the pot piece by piece.

Then add the chopped carrot slices, celery segments and onions, cut them and cook over high heat.

While the mutton was cooking, he started to make the excellent dipping sauce he had made in the last competition. This dipping sauce would taste better if it was made in advance and marinated for a while.

While I was busy, the water in the pot boiled.

Use a spoon to skim off the scum and pour it in with a small basin of cold water.

The jargon for this step is "smashing".

Use cold water to smash out the blood foam and impurities in the meat. This will make the meat taste better and have more flavor.

When a small basin of cold water was poured down, the water in the pot stopped boiling.

But as the water temperature rises, some fine foam floats out again.

After skimming it clean again, continue to hit it with cold water.

Sure enough, by the fifth time, there was no more foam, and even the soup for cooking the meat was no longer turbid and became clear.

Add Angelica dahurica and white peppercorns and a pinch of whole white pepper to the pot in turn, then turn down the heat and start cooking.

Lin Xu didn't know the ratio of these three ingredients, but all three ingredients were used to remove odor, and the dosage didn't need to be large.

While the meat was cooking, he continued to make the dipping sauce.

After making it, seal the dipping material with plastic wrap and put it in the cold room of the refrigerator. This way the flavors will blend more thoroughly when eating, and it will be more delicious when dipped in mutton.

After the dipping sauce was ready, Lin Xu went outside to take a look.

Although each of my cousins ​​used themselves as a background for showing off, they were still fulfilling their duties at this time.

Everyone took turns turning the roasting fork, the lamb became more brown, and a lot of roasted grease dripped from the tray below.

Shen Baobao, who was completely helpless, strolled to Lin Xu and asked curiously:

"What's next? Is there anything I can do to help?"

As soon as he took over the grill, it was snatched away by his cousins. They also occupied the grill on the pretext that they were guests, which made Baby Shen's gourmet cooking journey end just as it began.

Lin Xu smiled and said:

"The next step is to prepare the dipping sauce for roasting the whole lamb and slaughtering the goose. Do you want to participate?"

Shen Jiayue: "..."

As expected, I am more suitable for a big dish like roasted whole lamb!

Seeing that this girl really wanted to participate in food production, Lin Xu said:

"Well, you can make dipping sauce for the roasted whole lamb with me. It's just a good time to exercise. You can eat more at noon."

Exercise?

Shen Jiayue was a little surprised.

I don’t understand the difference between making dips and exercising.

Come to the kitchen.

Lin Xu took out the extra-large garlic mortar that Shi Wenming used to make garlic juice. After cleaning it carefully, he wiped away the moisture inside with kitchen paper.

Then he cleaned the garlic pestle, which was similar to a large rolling pin, and wiped dry the same.

The preparations are done.

It officially enters the processing stage of dipping.

Lin Xu put the wok on the stove, then put some cooked peanuts with the red coating removed, roasted them to bring out the aroma of the peanuts, and then poured them into a garlic mortar:

"Crush these peanuts with a garlic pestle."

"Okay!"

In fact, Shen Baobao didn't understand the reason why peanuts were put in the dipping sauce, but since Xu Bao gave the order, let's get to work!

She grabbed the garlic pestle with both hands and smashed it into the peanuts in the garlic mortar.

Lin Xu once again put the wok on the stove and continued to bake the ingredients. This time what he put into the pot was white sesame seeds!

"Xiao Xu, what are you doing?"

"A dipping sauce for roasted whole lamb."

Upon hearing this, Shi Wenming hurried over:

"What is the recipe? Can you tell me?"

"of course!"

Lin Xu said:

"Curry noodles, cooked peanuts, cooked soybean noodles, cumin noodles, and garlic powder account for six parts, white sesame seeds and ginger powder account for three parts, chili noodles, pepper noodles, and salt account for two parts. The result is roasted whole lamb dip Got it."

"Six to three to two, right? I have to write it down. Maybe it will become the restaurant's signature in the future."

This kind of dry dish dipping sauce is the most difficult to make. A slightly different ratio will cause a huge difference in taste. Now that there is a ready-made recipe to copy, Shi Wenming will not miss this opportunity.

After writing it down carefully on your mobile phone.

In order to express his gratitude to his nephew, he snatched the garlic pestle from Shen Baobao's hand and said:

"Niece-in-law, please rest. Leave this kind of rough work to me. How can I let a distinguished guest like you do this? Xiaoxu, keep on doing it. Whether it's grinding or pounding, it won't be a problem for me."

Shen Jiayue: "..."

I just want to do some work, why is it so difficult!

Not long after, the dipping sauce for roasted whole lamb was ready.

The mutton in the pot has also been cooked.

Lin Xu turned off the fire and let the mutton soak in the soup. Then he came to the yard with a kitchen knife and strode towards the fat goose.

Let’s start preparing today’s third dish—stir-fried goose cubes!

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If you are interested, you can try the dipping sauce for roasted whole lamb. This ratio is correct. It is suitable for dipping barbecued meat. The reason why curry is added is to enrich the aroma. This chapter has 6900 words. Please vote for me, brothers! !