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

"Brother Lin, you are from the Central Plains. If I remember correctly, braised mutton was introduced from you, right?"

As soon as Dai Jianli heard about making braised mutton, his energy became energized.

He seemed to have no worries all day long, either thinking about food or having fun, or thinking of ways to bully other head chefs.

Just like a child with ADHD, he can't take any time off.

For example, now, when he first entered the restaurant in Building 2, he first praised Gu Junli's cheongsam, and then he grabbed a small pot of pothos placed at the front desk, and by the way, he flicked it on the leaves of asparagus next to it.

Lin Xu smiled and said:

"It came from our small city called Xinxiang. It became popular all over the country in the 1990s, and many people came here to eat braised mutton."

Yinzhou is next to Xinxiang, so Lin Xu knows them somewhat.

Although the popularity of braised mutton has long since passed since he was born, he has eaten it several times by car.

The crispy stewed mutton is simmering in the pot over low heat. You can choose different flavors, such as slightly spicy, spicy, spicy or even five-spice, etc. They all taste good.

After eating the mutton, you can also use the original soup in the pot to rinse the vegetables.

It is a relatively economical and affordable delicacy that you will never tire of eating.

After getting the technique of braised red wine, he thought that making red braised food would be satisfying. Now that Dai Jianli wanted to eat dishes that make people sweat, there was no need to say anything and let’s get started.

When he walked to the kitchen door, Dai Jianli patted his head again:

"Damn, I forgot to get some lamb chops from Lao Yin. Do you need to eat lamb chops when making braised rice?"

Lin Xu shook his head:

"It's a bit wasteful to braise lamb chops, and it doesn't have the feeling of eating a big mouthful of meat. Generally, lamb leg and lamb brisket are used to make it."

Braised mutton is a very typical meat stew dish.

The fat on the lamb leg is used to stew the soft lamb leg. The richness of the mutton fat will make the lamb belly very delicious, and the aroma of the lamb leg itself will also enrich the taste of the lamb leg.

Walking into the kitchen, Cheng Jianshe walked out of the cold storage carrying some chilled mutton. Lao Dai saw it and said immediately:

"Lao Cheng, these muttons have been confiscated. Go get some more."

Cheng Jianshe is very familiar with Dai Jianli:

"Why did Lao Dai come to visit us again? Are you okay in Building 18?"

"The head chef in our Building 18 is relatively reliable. He can handle the work even if I'm not there. Unlike Lao Xie, he can't do anything if he doesn't keep an eye on him for a while."

Cheng Jianshe:? ? ? ? ? ?

Believe it or not, I can kill your grandson with a sheep's bone?

Lin Xu said:

"Master Cheng, I plan to make some braised mutton for lunch. Let's eat together then."

"Okay, I'll get it for you which part you want to use."

"We need lamb legs and lamb brisket, probably about five pounds."

It's not enough to eat without it, and as an ingredient like mutton, the less meat, the bland the stew will be, and the more meat, the more fragrant the stew will be, especially this method of stewing lamb legs and lamb belly. The more meat, the more fragrant it will be.

Cheng Jianshe handed the mutton in his hand to the cook next to him, said "wait a moment" and went in to get it.

Lin Xu looked at a chef in the soup department in the kitchen and asked:

"Where is my senior brother?"

"Chef Xie came upstairs this morning. How about I call him?"

Dai Jianli waved his hand:

"You go about your business. I'll go up and take a look. Maybe Lao Xie is catching up on his sleep. Like me, he drank too much yesterday. It's hard to say whether the drunkenness has passed now."

After saying that, he walked up the stairs at the door of the kitchen.

Lin Xu originally wanted to follow up to check on his senior brother, but he was afraid of delaying the braised mutton at noon.

Not long after, Cheng Jianshe walked out of the cold storage. He was carrying a basin with two legs of lamb and two large pieces of lamb belly in it.

The meat was trembling, and it looked like the fresh mutton delivered in the morning.

The biggest advantage of being in a place like Diaoyutai is that you don’t have to worry about the quality of the ingredients. Whether it’s meat or vegetarian dishes, even a handful of chives, the quality is extremely high.

Take the mutton out of the pot and quickly remove the mutton leg bones, removing only the meat and not the bones.

Cut all the mutton into mahjong pieces, put it in a basin, put it under the faucet, and use running water to rinse away the blood in the mutton.

When making braised mutton, you cannot blanch it. Once blanched, the texture and taste of the mutton will deteriorate.

In order to make the mutton taste more delicious, soak the mutton in running water in advance to rinse out as much blood as possible.

Today's mutton was fresh enough. Lin Xu estimated that by soaking it for half an hour, he would be almost ready to cook the braised mutton.

The so-called red stew generally uses a soup of sugar color, dark soy sauce, dry yellow sauce and red fermented bean curd to cook ingredients.

Use the method of stewing to make the ingredients rosy in color and crispy in taste.

But braised lamb is different from ordinary braised lamb. Braised lamb is a dish that combines stewed lamb with Sichuan and Chongqing hot pot, so the "red" in braised lamb refers to red oil.

The traditional Shandong cuisine red braised technique is replaced here with chopped bean paste or chili sauce.

Use these ingredients to stir-fry red oil, making the soup red in color, spicy and attractive.

On the contrary, the five-spice method of braised mutton uses a combination of dry yellow sauce + sugar color + soy sauce. However, the five-spice version is relatively unpopular. In most cases, people still choose mild or spicy.

In this way, the mutton is enjoyable to eat, and the mutton shabu-shabu is also delicious.

After putting the mutton under the faucet, Lin Xu strolled upstairs to see if his senior brother was sleeping in the tea room.

When I opened the door of the tea room, I didn't see the scene of him sleeping on his back. Instead, the senior brother was sitting cross-legged on the futon in high spirits, watching the recently popular shop tour videos on the Internet with Dai Jianli on his tablet.

After a video was played, Xie Baomin clicked pause and said to Dai Jianli:

"I found this is very suitable for both of us. Once we go in and try it, we can directly tell the shortcomings of the dishes without any mercy. It's so enjoyable."

Lao Dai still didn't react:

"What if their head chef or head chef is unhappy? What should we do?"

Xie Baomin slapped his thigh:

"Then let's do it with real swords and guns. We can choose any dish from the Chinese food. Who do you think we are afraid of?"

Dai Jianli blinked:

"Yes, if anyone is dissatisfied, we can give them a try, and we don't have to be merciful. This is so damn fun. Let's start in the afternoon, right?"

Lin Xu:? ? ? ? ?

Have these two live treasures come up with new tricks?

He asked curiously:

"Brother, are you ready to enter the short video industry?"

Xie Baomin pinched a pistachio, opened it, put it in his mouth, and said with a smile:

"When I was drinking last night, I felt that I had to make a change. I can't bully other chefs like this anymore. It's not a problem to always rely on drinking to ease the relationship. This morning I was playing on my phone and saw these store visit videos, and I thought it was quite suitable. mine."

You can find trouble and have fun, and you can also gain a large number of fans.

This is simply a great thing that is tailor-made.

No more bullying other head chefs? Are you afraid that Yu Hangyu flew to Diaoyutai to play and won’t be able to get off? Lin Xu muttered in his heart and asked with a smile:

"Are you really going to try?"

"Yes, I'm working with Lao Dai, so there shouldn't be much of a problem. As for the photographer and post-production, I'll just explore slowly. Anyway..."

Lin Xu waved his hand:

"Stop talking anyway, I'm going to call a professional over now. If you want to shoot a short video, we have a professional company at home with complete staff and equipment. When the time comes, you can just find faults and leave the rest to the professionals."

After he finished speaking, he took out his mobile phone and called Chen Yan:

"Sister Yan, can you come to Diaoyutai now?"

Chen Yan was sitting on the boss's chair in the office at the moment, recalling the scene yesterday when she was chatting with her parents-in-law about literature and Ren Jie couldn't get a word in. She was a little surprised when she received the call:

"What's wrong, brother-in-law?"

"My senior brother and Chef Dai want to be hotel explorers, the kind who go to high-end restaurants to find trouble. Come quickly and bring the contract and planning."

When Chen Yan heard this, she was like, good guy, she was just coveting the traffic of those cooking masters visiting the store, so her brother-in-law sent it to him, and he was the most authoritative cooking master in the country.

She sat up from the boss chair and said:

"Okay, I'll be there soon!"

After hanging up the phone, this lady who was recently obsessed with flat casual shoes quickly opened the door of the office and shouted into the office area:

"Weiwei, quickly find the planning book from the last time the master visited the store, and then follow me to Diaoyutai!"

Sister Weiwei was chatting with a popular shop-hunting guru recently and wanted to poach someone. After hearing this, she asked curiously:

"I'm about to recruit people. What's wrong with going to Diaoyutai?"

Chen Yan waved her hand:

"No more digging, we have the best candidate!"

"Who?"

"My brother-in-law's senior brother Xie Baomin, the most powerful executive chef in Diaoyutai, hurry up and bring the contract, bring a few more... bring twenty copies."

Sister Weiwei was stunned for a moment:

"Isn't it just Chef Xie? Why do you have so many contracts?"

Wearing flat shoes seemed not formal enough, so Chen Yan put on eight-centimeter red-soled high heels that could increase her aura, and said to Sister Weiwei:

"Sign all 18 head chefs of Diaoyutai to our company. From now on, they will be our company's resources whether they are doing cooking tutorials, food sharing, live broadcasts, or store visits."

Although one Chef Xie is enough of a surprise, it is not as satisfying as catching all the Eighteen Arhats in one go.

In addition, during the last cooking competition, other foreign-related hotel groups tried to defeat Diaoyutai. This time, Chef Xie will start from these foreign-related hotels.

Let's warm up the fire first.

In recent years, there have been a sudden increase in the number of restaurants with a per capita of RMB 2,000 to 3,000. It is time for a professional to purify this circle.

In Diaoyutai Building No. 2, Lin Xu went downstairs after making a phone call, and went to get a whole lamb hind leg from the cold storage.

My sister-in-law is coming over, so I have to order more mutton to avoid running out.

Cut the mutton into pieces and soak it in a basin, and then start preparing the ingredients for the braised mutton.

Half a small bowl of bean paste, chopped and set aside, half a small bowl of glutinous rice cake and chili, half a bowl of sugar, some green onions, ginger and dried chili, wash the carrots and white radish and cut into pieces.

Adding carrots can give the mutton a fresh and sweet taste unique to plants, while white radish can further remove the fishy smell of the mutton.

In addition to these side dishes, you also need to prepare spices such as peppercorns, star anise, bay leaves, cinnamon, galangal, kaempferol, dangshen, angelica, grass fruit, angelica, cloves, white pepper and other spices.

The seeds of the grass fruits need to be broken and only the outer skin of the grass fruits is used.

Only two star anise are needed. This dish mainly relies on spices such as galangal and Codonopsis pilosula to enhance the flavor.

Especially galangal is an indispensable spice for stewed meat and is known as the soul of Chaoshan brine.

With all the ingredients ready, Lin Xu took the mutton out of the basin, squeezed out as much water as possible, and started making it.

Place the iron pot used for cooking on the stove, heat the dry pot, without adding oil or water, directly pour the squeezed-out mutton into the pot, and stir-fry in the dry pot.

Stir-frying can remove the excess water from the mutton and effectively remove the odor from the mutton.

Not long after putting it in the pot, the originally dry bottom of the pot gradually became greased.

Continuing to stir-fry, more and more mutton fat is added, and the original dry stir-frying becomes fried.

Cheng Jianshe gave Lin Xu a thumbs up:

“Saute mutton fried in mutton fat!”

Lin Xu smiled and said:

"This is someone else's way of cooking, it's not my thing."

When the surface of the mutton in the pot is slightly browned, use a slotted spoon to take the mutton out. There is still a lot of mutton fat at the bottom of the pot. Boil it over high heat to boil out the moisture in the mutton fat.

This water has a lot of odor, so the oil must be heated and the mutton oil can be used only after the water evaporates.

Otherwise, there will be an odor in these fats, which will cause the dishes to have a strong smell.

After the water content of the mutton oil is reduced, add the chopped bean paste and glutinous rice cake pepper, and stir-fry over low heat.

Both Doubanjiang and Ciba peppers can produce red oil when fried, but the difference is that Doubanjiang has a sauce flavor and is not spicy, while the more Ciba peppers are fried, the more spicy they become.

Put the two into the pot together to make the dish more spicy and attractive.

You have to be patient when frying red oil, and fry the two sauces until they are a little crispy, so that the oil will be brighter and more fragrant.

Add onion, ginger, dried chili pepper and continue to stir-fry until the aroma comes out, then add various spices.

Finally, pour in the mutton, and then pour some high-strength white wine along the edge of the pot, using the volatility of the white wine to take away the odor in the mutton.

Stir-fry until the smell of wine dissipates, then pour in a tablespoon of light soy sauce and half a tablespoon of dark soy sauce.

Stir-fry again, pour boiling water, and add the prepared carrots and white radish.

After the mutton is heated, it should not be exposed to cold water, otherwise the meat will shrink, and it will take a long time to stew it until it is crispy. Adding boiling water can make the soup thicker and more delicious.

The amount of soup doesn't need to be too much, just enough to cover the mutton.

If you use a pressure cooker, the amount of soup will have to be reduced further.

In fact, this step should logically add the stock made from mutton bones, but the mutton bone stock is not a stock soup in Building 2, so you can only make do with boiled water.

Soon, the water in the pot boiled again.

Lin Xu poured the prepared sugar color and a dozen rock candies into it.

The function of adding rock sugar is to enhance the freshness and neutralize the spiciness of the soup, so that it tastes better.

Next, cover the pot and wait for the delicious food to come out.

"It seems quite simple. When the weather gets colder, we in the kitchen will make a pot of it and try it."

Cheng Jianshe is still very confident in Lin Xu's craftsmanship, and this method is relatively simple. After eating the mutton, you can also cook it in hot pot, which kills multiple people.

The ingredients for shabu-shabu are easy to prepare, including baby spinach, vermicelli, gluten, tofu skin, yuba, fungus, etc. These are all ready-made dishes in the kitchen, so you can just grab some and eat them.

After finishing all this, Chen Yan also arrived.

Putting on high heels, the young woman in love turned into a female CEO again, but when she heard that braised mutton was cooked in the kitchen, the female CEO turned into a foodie again.

"Then we have to hurry up and talk. We can't delay eating...I've been feeling cold in my hands and feet recently. I really need to eat some mutton to replenish my body."

Lin Xu saw that her sister-in-law was still wearing tight jeans that exposed her ankles, and she wanted to remind her that the reason why your hands and feet are cold doesn't seem to have much to do with mutton.

After Xie Baomin and Dai Jianli came down from upstairs, they sat at a window seat and started chatting.

The sunshine outside hits me directly, making me feel warm and comfortable.

The conversation went smoothly. Originally, Xie Baomin and Dai Jianli were not trying to make money, but to add a touch of fun to their empty lives.

Now that there is a company that provides a complete set of equipment and takes care of all the post-production, all you have to do is find out the shortcomings of those high-end catering establishments. This is so exciting.

"Chef Xie, Chef Dai, we are responsible for the promotion of the entire network, so we need to sign an exclusive contract. This contract..."

As Chen Yanzheng was talking, Dai Jianli patted the table:

"Stop Xiaoyan, let's sign it. Even if you sell us to northern Myanmar and make fraudulent calls today, Lao Xie and I have also signed this contract."

They are all our own people, talking about what these contracts are about.

Do you think we can listen now?

Upon hearing this, Sister Weiwei quickly took out two contracts and placed them on the table, and took out a black gel pen.

When Lao Dai was holding it to sign, Chen Yan said:

"I would also like to ask the two head chefs, can you sign all the head chefs in Diaoyutai to our company?"

Xie Baomin casually flipped through the contract twice and said:

"No problem. Even if you don't tell us, we will win over those guys. By the way, after we sign, you go to the catering department and ask Director Liao to draft a cooperation agreement. In this way, the company and Diaoyutai will be considered a strategic partnership. We The signing of the contract is not considered a violation."

Compared to Dai Jianli, senior brother Xie Baomin thought more.

In order to prevent chefs from being swayed by Internet companies, it is necessary to sign with the same company.

As for the cooperation with the catering department, this is so that the company can openly use Diaoyutai's name for promotion and gain support from Diaoyutai.

After the matter was settled, the mutton was almost cooked in the kitchen.

Lin Xu came to the kitchen. At this moment, the kitchen was filled with the aroma of mutton, mixed with the delicious smell of radish.

When you open the lid of the pot, you will see the ruddy soup and the trembling mutton, which makes people salivate.

He brought two large casseroles and put the mutton into the pot. This large iron pot of mutton just filled the two large casseroles. After filling, he pinched some coriander and put it on top to garnish, and the stew was ready.

A pot of mutton was served to the chefs in the kitchen, and Lin Xu came outside with another pot.

Set up the alcohol stove and let the red-colored mutton continue to simmer in the pot full of red oil.

Then bring over the prepared hotpot dishes and start eating!

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As a Xinxiang native, I haven’t had red braised pork for several years, and I’m a little greedy. This chapter has 5,000 words. Please vote for me, brothers!