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

When Lin Xu took a kitchen knife to vent his anger on his son's behalf.

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 admire:

"My eldest nephew is 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's dipped in mutton?"

The soybean powder, crushed peanuts, and crushed sesame seeds in the dipping sauce all have a flavor-enhancing effect, and they have a rich flavor in your mouth.

The curry powder makes the aroma richer and gives the dip a somewhat exotic flavor.

delicious!

He sighed softly. 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!

Finished with emotion.

He turned his face and saw Lin Xu lifting the fat goose out of the cage, and quickly walked out.

The eldest nephew said that this goose is not stewed in an iron pot, but is made into stir-fried goose cubes. Isn’t the stir-fried goose cubes meant to be fried? Can goose meat be deep-fried?

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 the 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 cook in scenic spots restaurants, wouldn’t they have another signature dish?

Shi Wenming carried the goose in one hand and a kitchen knife in the other to the pool and started to kill it.

It didn't take long.

The originally grand goose turned into a white-striped goose that had been slaughtered cleanly.

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 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 also suppresses the peculiar smell of the goose offal itself.

"Xiao Xu, 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.

He even learned how to make flavored eggplant 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 eat.

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 goose's neck 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 thoroughly.

Then cut the whole body of the goose into small pieces.

After all, this is a 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 we had used rapeseed oil that was quite stained, the roasted whole lamb would have become imported from Africa.

"Cousin, how long will it take?"

"It looks familiar, 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 head chefs at my place? All the head chefs under me are masters."

As soon as this was mentioned, the cousins ​​stopped complaining and even their eyes became pious.

Lin Xu looked a little dumbfounded.

Wouldn't one of his unintentional words create a cooking family?

But think about it, the Central Finance and Economics exam is not that easy.

If my cousins ​​want to become Lin Ji's head chef, they should first work hard to pass the Central Finance and Economics exam.

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.

But the freshly cooked lamb is relatively loose and has enough 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, then he washes the soaked goose pieces twice.

Use cold water to wash away the blood from 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 way, the stir-fried goose will be more delicious.”

It didn't take long.

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, Angelica dahurica and white pepper and other spices to remove odors and increase the aroma.

Then add salt to give the goose pieces a little base flavor, so that you don't have to waste time marinating the goose pieces after they are cooked.

"Hey, what are these yellow things in the pot?"

Baobao Shen, who had nothing to do, wandered outside 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 simmer it on the stove. It won't take long for these fat pieces to turn into goose fat with a strong fragrance.

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 make a dish while you watch."

Oops!

It’s another sumptuous lunch today.

Lin Xu took the shrimp and poured it into the water. He found that there were some larger green shrimps inside, so he asked curiously:

"Second uncle, are there many big 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 large live freshwater shrimps. It would be really great if I could catch them. The shrimps in our reservoir are definitely better than farmed shrimps. 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 no matter what.

After the second uncle finished speaking, he took his mobile phone and went outside to take pictures of the golden roasted lamb.

Ten minutes later, the goose meat in the pot was 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 onion, 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 shrimps.

Pick out the slightly larger ones inside and fry them later when the goose pieces are oiled to make fried river prawns.

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."

Lin Xu felt very sorry that people were busy working on their own scenic spots.

So he said that he would treat him to a meal of crayfish when he got back.

Upon hearing that the spiciness was to be reduced, 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-reducing 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 fresh flavor of the shrimps, and the fried goose cubes will More delicious.

But there is also a drawback.

If someone is allergic to shrimp, he will still be allergic to this kind of goose meat.

Put the washed river shrimp in a basin, sprinkle some salt, and immediately cover it with a lid. There was a crackling sound in the basin.

This is because the river shrimps are stimulated by the salt and jump up and down.

When these river shrimps stop jumping around, wash them again with clean water, then add salt and a little 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 pot, and when the oil is 60% hot, throw the starchy river shrimps into the pot scattered.

Not long after I put it in, the original green-shell river shrimp turned into an attractive red.

The delicious taste of river shrimp also wafts out from the kitchen.

When it's almost fried, take it out and continue to fry it 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 taking it out again.

Lin Xu pinched one and tasted it.

Well, the shrimp shells are completely crispy, and the fried shrimp gun no longer pierces the 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:

"Take it out and let your cousins ​​eat. We have been working around the oven all morning, so 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 there is no need to consider the issue of rawness or doneness when frying, just dry the outer skin and fry it till it becomes fragrant and crispy.

To achieve this, fire was used throughout.

After the goose pieces were fried, Lin Xu poured out the oil from the pot and immediately added goose oil, then sauteed onions, ginger, dried chili and dried Sichuan peppercorns until fragrant, then added the goose pieces.

Stir-fry over high heat for a 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 at a time, stir well, and remove from the pot and place 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 and boil some water.

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 dipping sauce that was refrigerated in 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 in sauce.

You must dip it in enough 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'll 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, when you brush the oil for the last time, you can't brush it with clean oil, you have to brush it with chili oil.

This will not only apply an attractive red color to the lamb, 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 ooze oil.

The aroma of chili oil also comes through.

Ten minutes later, when the chili oil had almost penetrated, Lin Xu took the chili noodles and sprinkled them evenly on the sheep.

At this time, there is a layer of grease on the surface of the lamb that has been roasted by the fire, and the chili noodles are firmly adhered 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!

The sheep was carried to the large round table in the restaurant, where a large tray was already placed.

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 pictures.

Lin Xu, on the other hand, calmly began to place pieces of washed lettuce leaves on the roasted whole lamb.

After everything was filled, he placed a tray of the same size on top, and then he and his second uncle lifted the two trays and turned them over.

When I picked it up again, it looked 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 were about to record and pretend again, when they felt the deep love from their parents on their heads.

"Your cousin will cook a roasted whole lamb and watch you guys swell up."

Lin Xu looked at the depressed expressions of his cousins, 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 the topic of Linji Food:

"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 "Roger that!"

Alas, my cousin is doing this for your own good too!

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 chopsticks.

Lin Xu took a knife and quickly divided the mutton into different large pieces.

Then he cut a crisper piece from the sheep's back and handed it to Mrs. Lin:

"Grandma, you like eating 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 craftsmanship.

"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, and fried river prawns. 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 keep this little guy at the box office.

You have to let it come inside and relax.

After returning, Dundun ran to the cage where the goose was kept and walked around as soon as he got out of the car. He 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 promise you to kill it. I will definitely kill it. Unfortunately, the goose meat is too spicy for you to eat. I will eat a handful of mutton later. Let you 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 squatted in the corner and started eating meat.

The travel channel of Yanjing TV Station has also begun to broadcast promotional videos for Longqishan Scenic Area...

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The writing makes me want to eat barbecue... This chapter is 5500 words, please vote for me, brothers! 330,000 words have been updated this month. Isn’t it worth a monthly pass?