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

Chapter 375 A hard dish from the northwest that does not require high cooking skills at all - hand-caught mutton! 【Please subscribe】

After entering the system, Lin Xu clicked on the points mall.

The countdown on the special item bar page has been cancelled, and you can click on it.

The special prop column is still a bunch of props with question marks.

When he was about to scroll to the end, he finally found the new props that had been refreshed:

[The eye is the ruler: a special prop that can accurately measure the length of items, and can slightly improve knife skills and other skills. Redemption price: 2888888 points]

Or 2.88 million?

Lin Xu felt that this special prop was not very useful.

But that explanation about slightly improving his knife skills and other techniques made him feel like he was being seduced.

The chef's cooking skills become more difficult as you advance up the ladder. Although you can improve slightly, you can't miss it.

After looking at the remaining points, I saw that there were still 2.9 million in total, which needed to be redeemed, but I was suddenly back to before liberation.

"Do you want to spend 2,888,888 points to redeem special props?"

"yes!"

As soon as he finished speaking, the system prompt sounded in his mind again:

"The exchange is successful. This skill can provide certain bonuses to knife skills, plate presentation, pastry making, etc., making the dishes made by the host more beautiful."

That’s right, there is no inducement to upgrade.

Of course, there are only about 100,000 points left in the system at this moment, so I guess I won’t be able to upgrade even if I want to.

After acquiring this skill, Lin Xu looked at everything around him and knew the length and width of various items.

fine.

If you cut something again, you can definitely measure the data accurately.

After the exchange was completed, he looked at the special item column again. The locked status was now displayed, and there was a line of text next to it:

[This page will be refreshed after 1439:59:52. Pay 7,500,000 points to refresh the page immediately]

More than a thousand hours, or two months?

Lin Xu did the math and figured it would be almost New Year's Day before it could be refreshed.

I don’t know what special props will appear by then, so I’m somewhat looking forward to it.

As for the prompt on the page that 7.5 million points can be refreshed immediately, he simply ignored it.

There are so many points just for refreshing. How many idle people would do this?

"Master Lin is here, welcome."

While he was complaining, Yin Hongbin came out of the restaurant and saw Lin Xu standing outside, so he quickly said hello.

"I'm here to learn from Chef Yin today. I won't disturb you, right?"

"Don't disturb, don't disturb. Finally, a master from the red case is willing to delve into the white case. It's not too late for us to welcome him."

If a famous red case master studied white cases, he would be considered as not doing his job properly. Lin Xu was willing to study these, and Yin Hongbin naturally welcomed him with both hands.

"Your senior brother...he's not here, is he?"

"No, I went straight to you when I came in. I didn't turn around to Building 2."

"It's okay if you don't come, it's okay if you don't come."

Yin Hongbin breathed a sigh of relief. That hob meat was much more difficult to deal with than Dai Jianli. He either wanted this or that. Every time he came over, the whole kitchen felt like it had been robbed.

However, just as I was rejoicing, Xie Baomin's voice came from the direction of the gate:

"Old Yin, the persimmons in Building 8 are red and taste good. I specially picked a bag for you. I thought of you if I found some delicious ones. Let me tell you whether our relationship is strong or not."

Yin Hongbin: "..."

Are you so stupid that you want me to take the blame?

Who doesn’t know that the persimmon tree in the yard of Building 8 is the favorite of executive chef Yuan Debiao. If you pick so many of his persimmons, he won’t come to me with a kitchen knife to fight for it?

Building No. 8 specializes in Northeastern cuisine. The head chef Yuan Debiao especially likes to eat frozen persimmons, so he specially planted stupid persimmons and hung them until it snowed before picking them out to eat.

Yin Hongbin felt a headache when he thought of the angry old Yuan coming over with a kitchen knife.

Xie Baomin said with a smile:

"Junior brother, come and try it. This persimmon is really good, but the skin is a bit thick...Old Yin, don't be moved, try it quickly."

Let me taste your uncle... Yin Hongbin asked angrily:

"What will you say when Lao Yuan comes to see you later?"

"It's so simple. Just learn how to make persimmons from Lao Fan. They show off bunches of persimmons in Building No. 14 every year. We should learn how to do it."

You piece of shit, just do whatever you want with your skills.

There are times when you get slapped.

Thinking that Yuan Debiao would come here sooner or later, even if he didn't eat the persimmons, he would be regarded as an accomplice, so he might as well taste them.

He took out two persimmons from the bag Xie Baomin was carrying, handed one to Lin Xu, wiped the other with his apron, and took a bite.

Well, it's quite crispy and sweet, without any astringency.

As expected, persimmons are a fruit that can be enjoyed hanging on branches until frost.

The three of them walked into the restaurant while eating persimmons.

"Old Yin, my junior brother is here. We need to have a good meal today. I won't agree to a table of vegetarian dishes."

Yin Hongbin took a bite of persimmon:

"I can't guarantee anything else. I'll have enough meat tubes. Just in the afternoon, Lao Huang brought the two cows I specially ordered. I'll have a simple meal in the morning and the beef bones will be strong in the afternoon."

Every time Building 12 breaks down a whole cow, the other head chefs come over to help.

They say they are helping, but they are actually just helping out.

Lin Xu sounded like he was killing pigs during the New Year in his hometown in the countryside when he was a child.

Every time someone kills a pig in the village, the neighbors come to help, boiling water, stripping the hair of the pig, and finally having a lively meal of the butchered pig.

I didn’t expect that the head chefs of Diaoyutai also have this hobby.

But this afternoon it's not pig meat, but beef meat. I don't know the taste...it must be delicious.

With so many chefs working together, even a handful of wormwood can make flowers, let alone two whole cows.

Lin Xu was full of expectations for the afternoon meal.

No wonder my senior brother called last night and hinted that he would come to Diaoyutai today.

It turns out that I got the letter in advance.

The person who betrayed Chef Yin was none other than Lao Huang, who would drink and chat with Cui Qingyuan all day long. He was the only one who controlled the time when the two cows were delivered.

When he arrived at the door of the back kitchen, before even entering, Lin Xu smelled the aroma of beef and mutton.

After following Yin Hongbin in, he saw that there were two large pots in the middle of the kitchen, which were being cooked continuously. The smell coming out of one pot was beef, and the other pot should be mutton.

"Junior brother, these two pots are the treasure of Building No. 12. The best mutton soup and beef soup in the entire Diaoyutai are here. Lao Yin's skill in making beef and mutton is recognized. His stewed canned beef is even sold abroad. Leaders are full of praise, and the Saudi king even wanted to poach him last time.”

"Then I have to try Chef Yin's cooking today."

Yin Hongbin smiled and waved his hands:

"It's just a small skill, nothing to mention... Lao Xie, what are you planning to do when you praise me so much? Just say it in front of your junior brother, don't beat around the bush."

This bitch looked like he was covered in honey today, and he obviously had no good intentions.

Sure enough, as soon as he finished speaking, Xie Baomin said:

"Lao Dai said last time that the hand-caught mutton here is good... It's almost noon, why don't you make some for us brothers and sisters to try?"

Mutton?

This is a tough dish.

Lin Xu's eyes lit up, he was here.

But it’s almost eleven o’clock now, is it too late to make hand-caught mutton?

He asked curiously:

"Can't you cook mutton for hours? Can you make it in time for dinner?"

It was time to eat beef in the afternoon. Yin Hongbin originally planned to have a simple lunch, but after hearing Lin Xu’s words, the head chef immediately became energetic:

"Master Lin seems to have a big misunderstanding of Northwest cuisine. What's a few hours to stew mutton? It's to cook mutton soup and make hand-caught mutton. It can be ready to eat in twenty minutes... Let's go, let's go, Let me show you around."

twenty minutes?

Can the mutton be cooked?

Xie Baomin knew his stuff. As soon as he heard this, he winked and said to Lin Xu:

"Wait for it to be ready, junior brother. Lao Yin is going to make hand-caught lamb. This is a delicious dish that the chef is reluctant to eat."

Lin Xu was a little curious:

“Is lamb any different from regular mutton?”

"Junior brother, you lack a lot of knowledge about sheep. Since you are not busy right now, I will tell you how to eat sheep."

In Chinese food, sheep at each stage have different ways of eating.

For example, a lamb that is four or five months old has fresh and tender meat, like a flower cake. The most suitable way to cook it is to steam it. The steamed lamb in the name of the dish refers to the lamb at this stage.

Lambs are mature at six to eight months, which is the process of transformation of mutton from the juvenile stage to the growth stage.

At this stage, the mutton muscles are just beginning to form, with alternating fat and lean texture. The taste is stronger than that of lamb, but the muscle fibers have not yet fully grown, so it is most suitable for boiling.

Once boiled in water, without adding any seasonings, the mutton will be delicious and fragrant without any fishy smell.

After one year old, the sheep has reached adulthood. At this time, the muscle fibers have obviously become normal, elastic and moist, and are suitable for roasting whole sheep.

The mutton at this stage is moist and chewy when roasted, and has a rich flavor.

The older the meat, the muscle fibers have been completely fixed, and it can be stir-fried, braised, grilled, shabu-shabu and other methods.

As for the old sheep, the meat is relatively old. In addition to making shabu-shabu, the most suitable soup is the soup. The soup made from the old sheep is rich in flavor and will not become weak after being cooked for a long time.

Of course, this is just the most general way to eat it. Specific to each part of the mutton, such as the big three fork, the small three fork, the spine, front legs, hind legs, crotch and other parts, each stage has a different way of eating it.

There is a lot of knowledge in it, which cannot be explained in a few sentences.

When I came to the pool, some whole muttons were soaked in running water.

Yin Hongbin rolled up his sleeves and took out two slightly smaller lamb chops:

"This was delivered by Lao Huang this morning. After soaking for about an hour, all the blood was soaked out... If Master Lin makes mutton, he must not skip the soaking step. This not only removes the blood, but also makes the meat easier to remove. bone."

After taking out the two mutton chops, Xie Baomin took a look:

"This sheep is not bad, a straight-up Tan sheep, right?"

"Yes, Tan sheep. There are only a few kinds of delicious mutton, Ximeng's, Northwest Altai, and Tan sheep, that's all."

There are many sheep in the country, but there are very few that can be boiled in plain water without seasoning.

However, these muttons are of mixed quality and cannot be bought by acquaintances. Even acquaintances may be deceived.

Nowadays, some large hotels in the capital go directly to pastoral areas to find herdsmen to contract sheep, and directly cover all the sheep for the next three or even five years.

It is not easy for ordinary people to buy it.

If you buy it rashly, you will either buy a substandard sheep from other places or a frozen sheep.

Place the lamb chops on the chopping board and start cutting the lamb chops.

"When we make it in a big pot, we put it in whole and cook it before changing the knife. But for today's temporary meal, just use a small pot to cook it a little."

When making hand-cooked mutton, there is a point in cutting the mutton chops. Split each two ribs into two connected ribs. After dividing, put them directly into the iron pot, add mountain spring water, and cook on high heat.

Yin Hongbin said:

"As long as you buy the right mutton, making hand-caught mutton is very simple. Just boil it in water."

Lin Xu asked curiously:

“What should I do if I can’t buy this special quality mutton and want to eat mutton?”

"Buy freshly slaughtered live mutton, soak it in running water for more than two hours to remove the blood, then put it in the pot with cold water, boil it and skim off the foam, and add appropriate spices to remove the fishy smell, such as Angelica dahurica, white buckle, white pepper, cumin Something like that... You can’t pierce your neck and stop eating just because you can’t buy good mutton, you have to learn and use it according to the ingredients.”

Lin Xu agreed with this.

When it comes to cooking, you can’t stick to dogma and stick to the rules.

Spices must be used as they should, the taste is the first priority, not the ingredients.

While the two were chatting, Xie Baomin cut a piece of cow's hoof out of nowhere and gnawed it in his hand like a steamed bun:

"Junior brother, when you make a video about mutton, don't talk too much about it. People in every place think that their local mutton is the most delicious, and it's not bad at all. If you talk too much, it will easily lead to fights."

Hey, senior brother is quite knowledgeable about the Internet.

Lin Xu smiled and said:

"I'm not talking too much. I usually praise the local customs and customs when talking about the food. Real life is already depressing enough. If we don't say something nice, everyone will be even more depressed."

At this time, the water in the pot has boiled.

Yin Hongbin took a spoon and carefully knocked out the little foam that appeared on the edge of the pot.

Continue to cook over high heat for five minutes. When the mutton has no blood foam at all, he puts a little salt into the pot with a spoon.

"Generally speaking, you can't add salt when cooking mutton, but when you cook lamb, you have to do the opposite. You have to add some salt deliberately. Do you know why this is, Master Lin?"

Ouch, are you preparing to test me?

After adding salt to the mutton, the muscle tissue will be dehydrated and taste hard. Therefore, salt is usually added when it is cooked or almost cooked, so that the meat will taste better.

But as for lamb... Senior brother just said that the muscles of lamb have just formed and the texture is soft... Thinking of this, Lin Xu said:

"Is it to increase the texture of the meat and make it taste more chewy?"

Yin Hongbin and Xie Baomin looked at each other with expressions of surprise on their faces:

"Lao Xie, your junior brother's talent is really amazing. He can reveal it with just one point."

After speaking, he said to Lin Xu:

"You guessed it, it's just to increase the taste. The other thing is to add a little base flavor to the mutton. In fact, the cooking process of mutton is not completely without salt. Generally, 20 to 30% of the total salt is added, otherwise the mutton will have no base flavor. It tastes almost boring."

Xie Baomin threw the gnawed cow hooves into the trash can and said with a smile:

"This has to be troubled by the crew of Tongue Bite. From the first to the third season, they all emphasized that the mutton should be sprinkled with salt, which has caused people across the country to misunderstand it until now...Old Yin, you braised the beef hooves well. Wait a minute. Give me a few bucks."

"Why do you want whatever you want? Do you want this lamb?"

"Yes, of course. Do you really want to give it?"

"I'll give you a big mouth...cow hooves are okay. Normally the guests who come here to eat won't eat such scraps, but lamb is our main dish. You really dare to ask for it."

The mutton in the pot is cooking over low heat.

When cooking this kind of meat, the pot cannot be covered and must be left open so that the odor in the meat can be taken out by the steam.

"Whether you're cooking mutton or other meat, it's taboo to add water midway, so you have to use a big pot to cook meat, and you have to add enough water at once. If you really need to replenish water, you have to add newly boiled water."

Yin Hongbin is somewhat similar to Guo Weidong in that he explains cooking knowledge in detail.

However, Guo Weidong is a typical academic who expands his cooking knowledge horizontally, while Yin Hongbin talks about whatever comes to mind.

At this time, lunch in the kitchen also started, and Lin Xu saw many chefs starting to get busy.

Obviously, he planned to finish the work at hand and enjoy his lunch.

Lin Xu asked curiously:

"Chef Yin, what do you usually eat for lunch?"

"This is not necessarily the case. You can eat whatever you want. Beef noodles, beef soup, mutton cakes, sesame sesame cakes, grilled buns, pulled strips, large plate of chicken, fried pork noodles, naan meat, fried rice noodles, mutton steamed buns, beef There are many kinds of steamed buns. Northwest cuisine is more bold and bold, and the taste is also great."

Lin Xu wasn't very hungry at first, but after hearing Chef Yin read out the names of the dishes, he suddenly became greedy.

Fortunately, the mutton was almost cooked by now. Yin Hongbin brought a wooden tray, put lettuce leaves on it, and took the mutton out of the pot.

He did not take the duo to the small restaurant where the employees ate, but went directly to the small private room next to the kitchen. After entering, several dishes and dipping sauces were already placed on the table.

Lin Xu looked at it and saw that there was a plate of large grain salt, a plate of salt and pepper, a plate of dry dipping sauce similar to barbecue ingredients, a plate of chili sauce and a plate of chive sauce.

He asked curiously:

“Does the hand-caught mutton in the Northwest also come dipped in chive sauce?”

"There are no special rules for this. The most classic way to eat it is to dip it in salt. As for other dipping ingredients, they are all added according to the customer's preference. Chive flowers are not only found in Inner Mongolia, but also in the northwest. It is normal to use them as dipping sauce."

After sitting down, Yin Hongbin said:

"I have big work in the afternoon, so I won't drink. You brothers, don't think of yourself as an outsider, just grab it and eat it... don't dislike it if you have a simple meal."

Lin Xu looked at the tremblingly cooked lamb chops. If this was a simple meal, then this simple meal would be too good, right? It's so good that I want to take some of it home with me when I leave.

Xie Baomin took a piece of mutton chop and pulled out the two ribs with a slight pull. Then he took the boneless piece of rib meat and dipped it in the salt and pepper, taking a big mouthful:

"Well, lamb is still delicious to eat. Junior brother, stop looking at it and hurry up. It won't taste good after it gets cold."

After saying that, he picked up a piece of raw onion and crunched it with the mutton.

This authentic way of eating in the northwest turned the state banquet chef into a maimaiti uncle in an instant.

Lin Xu didn't eat as roughly as Xie Baomin. He held a piece of lamb ribs, poured chive sauce on it with a small spoon, bit into the half-fat and half-thin part of the ribs and tore it apart hard, his mouth was full of oil. It feels so enjoyable.

The meat is tender, fragrant and juicy, the meat is lean but not greasy, and the fat is not greasy. When you eat it, your mouth will be filled with the delicious taste of the mutton itself.

After eating this delicious mutton, I understood why the ancients used fish and sheep to form the word "fresh". This delicious taste really conquered the taste buds in one second.

too delicious!

"Chef Yin, this lamb is really amazing, super good!"

"Master Lin eats slowly. This is because the ingredients are good. With good ingredients, anyone can make delicious hand-caught mutton."

Unlike the two brothers who ate the mutton in a rough way, Yin Hongbin's way of eating was much more gentle.

He took a small knife and cut a piece of mutton on the lamb chop according to the Northwest way of eating, with the knife edge facing inward. He then dipped it in a large grain of salt and brought it to his mouth to chew slowly.

While eating, a roar came from outside:

"Old Yin, is that bitch Xie Baomin here? I heard that he picked half a bag of persimmons from me and came to your place. Tell him to get out!"

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This chapter has 5,400 words. Please vote for me, brothers!