Chapter 537 Salt-Fried Mutton Is Well-Deserved! The So-Called Mysterious Gift Package, Is This It? 【Please Subscribe】

The next day, after breakfast.

The village banquet chefs have arrived, and they have also brought a few helpers who are responsible for serving dishes.

They cut meat, kill fish, and started to get busy preparing for the noon banquet.

If you book a table, the agreed price is usually tens of dollars per table. The person who books the table does all the work, and the host is only responsible for providing the ingredients and does not need to worry about anything else.

This kind is called a small bag, and there is a kind of big bag, where the host doesn't even have to take care of the ingredients. The organization of the table takes care of everything, even the tobacco and alcohol.

This kind of table usually costs around five to six hundred yuan, or even more depending on the owner's requirements.

However, there was no need to reserve the table for the Lin family's banquet this time, because both Lin Xu and Shi Wenming were good at it, so there was no need to reserve it for others.

This time they are offering wages.

The whole process, starting from yesterday afternoon to finishing at noon today, is three to four hundred yuan a day for the master chef, and one hundred yuan for the helper responsible for serving the dishes.

"Start killing the sheep?"

"let's start!"

Lin Xu took the sharpened knife, exchanged it for a sheep-killing technique, and then came to the two sheep.

The sheep are not particularly big, they are about one year old, and the meat is relatively tender.

Basically, when killing a sheep, the sheep's blood is first drained. After the sheep's blood is boiled in water and turned into blood clots, it can be added to the haggis or made into a delicious dish - boiled sheep's blood.

The method is very simple. Cut the sheep's blood into small pieces, blanch it and put it in a bowl. Pour soy sauce, vinegar and condiments into it, then add a handful of dried chili peppers and a pinch of dried Sichuan peppercorns, and pour hot oil over it.

Finally, add a little coriander, stir in all the spicy oil seasoning, and the dish is complete.

The mixed lamb blood is spicy and fragrant, and it is an easy appetizer to go with wine.

In addition to sheep blood, other blood, such as pig blood, duck blood, etc., can also be made in this way, and the taste is also very outstanding.

There is something special about killing a sheep. You need to tie one front leg to the staggered hind leg, that is, tie the left front leg to the right hind leg, or tie the right front leg to the left hind leg.

After tying, press the sheep to the ground, with the untied front leg at the bottom and the tied front leg at the top.

Then use a sharp knife to cut off the trachea and blood vessels of the sheep's neck and drain the sheep's blood.

During the bloodletting, the untied hind leg of the sheep would continue to struggle and kick. When Lin Xu saw Zhang Chunsheng trying to press that leg, he quickly stopped him and said:

"Uncle Chunsheng, don't press that leg. It's difficult to release the sheep's blood. You can only release it completely by moving that leg."

The blood vessels of sheep are relatively thin and bleeding is not easy. It is necessary to keep a sheep leg moving so that the sheep blood will continue to flow and eventually flow out from the carotid artery.

The cleaner the blood is, the lighter the mutton taste will be.

After draining the blood, the sheep cannot be disemboweled immediately, but the skin must be peeled off.

Skinning a freshly killed sheep is very simple. Except for some key parts that require a knife, the other parts will basically fall off with just a push.

After peeling off the sheep's skin, the sheep was hung up and began to disembowel it.

Open the sheep's belly, pull out all the internal organs, and then clean out the blood clots and some mucous membranes in the abdominal cavity, and then use a knife to dissect it.

Lin Xu first decomposed the sheep and removed all the hind legs, front legs, ribs, neck and other parts, and then started to cut the hind legs.

There are parts of the lamb's hind legs that cannot be eaten, such as the cloud skin on the buttocks, which is the fascial tissue that grows on the surface of the lamb due to long-term exercise.

Not only is this part hard to chew, but it also smells like mutton, so it needs to be removed.

In addition, some fascia in the lamb leg must also be cleaned, so that the lamb will not taste unpalatable.

After removing the fascia, use a knife to chop the mutton into large pieces about three centimeters square.

The hind legs, spine, ribs, front legs, and neck were simply processed and chopped into pieces. Then the mutton was soaked and another sheep was killed.

Under normal circumstances, when making salt-fried mutton, apart from cleaning the wool on the surface after peeling the skin, no further cleaning is required.

Do not soak the chopped meat in water and do not blanch it during cooking.

In this way, you can enjoy the fresh flavor of the mutton itself, without adding sugar at all, and it will have a distinctly sweet taste.

But the salt-fried mutton is made from sheep that grew up eating medicinal herbs around Datong. The meat quality of the goats in the Central Plains is not as good as that of the mutton there, so it still needs to be soaked.

Otherwise, the mutton produced will have the smell of goat.

After the second sheep was slaughtered, it was also chopped into three-centimeter square pieces of meat and soaked in water.

Taking advantage of this time, Lin Xu saw that the fish had been slaughtered, so he went over and told the master chefs how to change the sweet and sour carp into a knife.

When I make this dish in my hometown, I basically just cut it with a diagonal knife, but if I want the sweet and sour carp to be delicious, I have to make a peony cutter on the fish, so that the fish body can be fully expanded and the fish meat will be more crispy when fried.

Sweet and sour carp has a crispy texture when the fish is wrapped in batter and fried, so this feature should be highlighted as much as possible.

"Hey, this flower knife looks better than the oblique knife. I didn't expect that I can learn a trick when I come to work."

While several master chefs were changing their knives, Shi Wenming took a few slaughtered grass carp and herring and began to chop them into pieces. These fish pieces were used to make smoked fish.

While he was busy, he told Jia Xingwang, who was holding hands next to him, about the smell of smoked fish:

"It's crispy on the inside and has a sweet and salty sauce on the outside. It tastes very enjoyable and is perfect for drinking."

Jia Xingwang said with a smile:

"Then I will eat a few more pieces at noon today. I like to eat this kind of fish."

At ten o'clock in the morning, Lin Xu took out the soaked mutton, added it to the large pot after controlling the water slightly, and then added a bowl of water along the edge of the pot. After it boiled over high heat, he covered the pot and simmered over low heat.

When the water in the pot first boils, it looks like the bottom of the pot is going to be mushy.

But within a few minutes, the water contained in the mutton will be forced out by the heat, which is a lot more than the initial bowl of water.

The principle of salt-fried mutton is to use the moisture contained in the meat to stew the meat. When the water is stewed and only the fat is left, the mutton is almost cooked.

Lin Xu put the lid on the pot and went about other things.

After a while, open the lid and take a look, and use a spoon to turn the mutton in the pot. This will not only help the mutton mature, but also allow the moisture in the meat to seep out better.

Shen Jiayue stood aside, looked at the mutton in the pot, and asked curiously:

"Aren't you going to add seasonings and spices now?"

"If you don't put it in, adding the salt too early will kill the moisture in the mutton. Wait until the meat is completely cooked before adding it."

When making salt-fried mutton, add the salt as late as possible. Basically, the water in the pot is boiled out and then added when only the fat is left. The so-called salt-fried mutton comes from this step.

However, we are using goat meat today, and the meat is firmer than sheep meat, so we have to cook it earlier, otherwise the mutton will not taste good and the two sheep will be wasted.

After another twenty minutes, the mutton in the pot was completely cooked, and only a little bit of soup was left, but more and more mutton fat was added.

Lin Xu grabbed a handful of large-grained sea salt that had a better freshness-enhancing effect, put it in, and added a handful of dried chili peppers. After stir-frying, he covered the pot and continued to simmer over low heat.

It's said to be stewed, but it's actually more like frying.

Because most of the bottom of the pot is grease, there is very little actual soup.

This is actually the secret to the delicious taste of salt-fried mutton. The meat is first stewed over low heat until it is thoroughly cooked, and then the fat of the meat itself is used to fry the surface of the meat until it is brown.

And adding salt when frying can make the meat more flavorful and more fragrant.

In this way, let alone mutton, even using ribs and chicken can produce similar results.

"smell good!"

Shen Jiayue sniffed and thought the mutton tasted great.

Lin Xu held her hand and said:

"I'll let you eat more later. Come on, I'll take you to say hello to everyone."

At this time, most of the relatives and friends from my hometown have arrived. They are sitting in the yard eating wedding candies, cracking melon seeds, and chatting about the children's studies and preparations for the new year's goods.

Several relatives set up a table at the entrance of the courtyard as a ceremony table, with cigarettes, wedding candies and melon seeds placed on it.

Guests who come will take the initiative to come over, take out gifts, and smoke a wedding cigarette. Those who don't smoke can eat wedding candy or melon seeds. No matter what, they must be happy.

In addition to relatives and friends at home, Lin Hongqi also has many former colleagues from China Merchants Bureau and the Bureau of Human Resources and Social Security where Chen Meijuan once worked.

Under normal circumstances, not many people attend weddings and funerals at the homes of colleagues who have resigned.

But Lin Hongqi is different. Not only has he attracted hundreds of millions in racecourse projects, but he also drives a multi-million Range Rover. Such a person is naturally worth maintaining a relationship with.

"Director Lin, congratulations, Xiaoxu and his wife are really talented and handsome."

"When Director Lin resigned to run the scenic spot, I thought it was a risky move. Unexpectedly, not only did his career flourish, but he also married a big boss in the capital. It's so enviable."

"Director Lin, we must not forget these old colleagues in the bureau in the future."

"..."

Lin Hongqi chatted with them politely, and occasionally told interesting things about work.

As for the relatives of the Lin family, all their attention is now on Shen Jiayue. She is taller and better looking than many men. She is also a college classmate of Xiaoxu, so their marriage is impeccable.

Lin Xu led Shen Jiayue to greet relatives and received another round of praise.

After praising him, he scolded his own children for not working hard in school, otherwise they could have been admitted to a university in the capital and found a wife in the capital.

The high betrothal gifts in the Central Plains have put many parents under great pressure and cannot afford to marry a daughter-in-law.

They thought it was more serious in big cities, but after chatting with Shen Guofu and Han Shuzhen, they discovered that there was no such thing as betrothal gifts in big cities.

However, big cities are not that easy to live in. Without a stable job or a house of their own, marriage is relatively far away.

In order to prevent these relatives from falling into emo mood, Han Shuzhen took the initiative to change the topic and talked with everyone about the screening and diagnosis of digestive system diseases.

As the director of the Department of Gastroenterology at Yanjing People's Hospital, her medical literacy is beyond praise.

Through chatting, she suggested that Lin Xu’s cousin go to the hospital for a gastroscopy, and she also suggested that a cousin and uncle go check for Helicobacter pylori.

"You have to maintain your body and have regular physical examinations. Blood tests in that kind of unit usually can't detect any major problems. You should have a cancer prevention physical examination and a gastrointestinal endoscopy every year. If you have any high blood pressure problems, take medicine and exercise actively... "

Not long after, a group of relatives surrounded Han Shuzhen:

"Dr. Han, I keep having hiccups when I eat recently. What medicine should I take for this?"

"It's probably because you've caught a cold. Eat less cold food and cold fruits, and drink more porridge to stay healthy. If it doesn't work, you'll have to go to the hospital for a checkup."

"I always have stomach pains from time to time, especially in the middle of the night. The pain is not serious. Sometimes it just heals after rubbing it."

"It may be gastritis. Eat less greasy, spicy and irritating food. If you are still worried, go to the hospital for a checkup. A gastroscopy is not expensive and you can directly see through the stomach."

"..."

Everyone asked questions one by one, and Han Shuzhen answered calmly. She even subconsciously wanted the students to take note of it. When she came to her senses, she realized that this was not an outpatient clinic of a hospital.

Shen Jiayue said with a smile:

"I thought everyone would surround me asking questions and urging me to have a baby. I didn't expect my mother to be so popular and steal my popularity."

Lin Xu cut the green peppers quickly:

"It's usually difficult to see a doctor. Now that I finally have the authority of my mother, I naturally have to ask more questions."

Shen Jiayue handed him the green onions and whispered:

"Unfortunately, what they don't know is that my mother has the lowest medical skills in the family. Grandpa, grandma, uncle, aunt, aunt, and uncle are all better than her."

Lin Xu: "..."

It's pointless for you to cause trouble like this.

He cut the green peppers into hobs and chopped some green onions, put them into a basket, and then poured them into the mutton pot.

Stir-fry twice to let the mutton oil bring out the spiciness of the green pepper and onion, and it's ready to serve.

"Well, the aroma is so strong, Xu Bao, would it taste better if I used mutton from Datong?"

"It's definitely better. The sheep over there are different. If you want to eat it later, I'll ask Lao Huang to send one through the cold chain so that our family can enjoy it."

"Thank you Xu Bao!"

Before long, people had arrived and everyone began to take their seats.

Twenty tables of guests were seated in the restaurant and the iron shed at the other end of the yard.

The courtyard is leeward from the wind and is quite warm. Eating in the shed is not only not cold, it even feels a bit wild.

Lin Xu and Shi Wenming took down the hot roast chicken pot and simmered it for a while before the roast chicken was ready to be served.

Looking at the braised chicken soup in the pot, Shi Wenming said with a smile:

"You have to put these soups away. Maybe when we come back, all the tourists in our scenic spot will have a roast chicken."

He was just joking, but Lin Xu thought it shouldn't be difficult.

After all, this roast chicken is perfect and the taste is absolutely impeccable.

The dishes were served one after another, and Lin Xu also started busy cooking.

He put the marinated fish one by one into a large oil pan and fried it, then fried it again when it was served. Then he poured the cooked sweet and sour sauce on it, and the sweet and sour carp was officially ready. .

Rural banquets are very particular. The first few dishes are basically cold dishes, such as cold beef, cold pig ears, peanuts and so on.

After these dishes are served, hot dishes are served, and whole chickens, fish and whole elbows are served in between.

After serving the big items, it’s time to toast.

After that, a salty soup was served first, and then it was the turn of the food and various steaming bowls. After these were served, a sweet soup was served, and the whole banquet came to an end.

According to the rules in Yinzhou, there are no balls for red affairs, only for white affairs.

In the middle of the ceremony, there will be a dish of taro balls or sesame balls, which are the children's favorite food, and they will even fight each other to get it.

“Start serving the roast chicken!”

When Lin Xu heard this, he immediately took off the lid of the stewed soup, and at the same time took a big spoon to scoop out all the fat on the surface of the stewed soup.

By now the roasted chicken had become crispy and rotten, so he took it out on a plate.

Ladle the soup onto a plate, decant the soup slightly and place it on a large serving tray.

He specially made more roast chicken today in order to eat it on New Year's Eve tomorrow. He took out all the remaining roast chicken and brought it to the kitchen to dry.

Then he took off his apron, and under the leadership of Lin Hongqi and an elder at home, he and Shen Jiayue toasted everyone.

After the toast, Shen Jiayue said softly:

"Xubao, can you sit down and eat with me? I'm a little nervous about eating with the elders and I don't dare to let go."

"I'll eat the mutton with you when I serve it."

Only then did Shen Jiayue remember that she hadn't eaten the salt-fried mutton yet, so she said happily:

"Yes, there is also mutton. Please put more on our table later. I'm afraid there won't be enough."

Lin Xu smiled:

"Two sheep are definitely enough to eat."

After saying that, he took a stack of small stainless steel basins to the iron pot, opened the lid, and the delicious smell of salt-fried lamb wafted out from inside.

The surface of the mutton in the pot is slightly browned, with a strong spicy and green onion flavor.

There is a lot of fat on the bottom of the pot, but there is no odor.

Lin Xu used a spoon to fill the pots one by one. After finishing the filling, he put the rest into a big pot and brought it to the table where Shen Jiayue was sitting. He sat down next to the girl by the way.

"Wow, is this salt-fried mutton? It looks delicious."

Shen Jiayue couldn't wait to pick up a piece and put it in her disposable bowl. When she opened her mouth and took a bite, her mouth was filled with the delicious taste of mutton.

The mutton is fresh and tender, with a slightly fried feeling on the surface, while the mutton inside is juicy and juicy. The umami of the meat, the umami of green pepper, and the umami of salt all come together to make you appetite instantly.

Han Shuzhen tasted a piece of mutton chop and immediately praised Lin Xu's craftsmanship:

"The mutton cooked by Xiaoxu is really delicious, fragrant and fresh, and it tastes very tender."

Lin Xu said:

"I still use goat meat, which has less fat. If I use sheep meat with more fat, the taste will be better."

When he heard that it could taste even better, even Shen Guofu, who was drinking with Lin Xu's relatives at the next table, was also attracted. He said:

"I'll call Lao Huang later and ask him to send some prairie sheep over as soon as possible to see how high the upper limit of this salt-fried mutton is."

Lin Xu did not refuse. On the contrary, he was planning to exchange the perfect technique for salt-fried mutton.

After all, the system requires ten perfect dishes. This salt-fried mutton dish is easy to make and tastes good. It is suitable for new dishes in the scenic spot.

The dishes served at this time are basically side dishes, and the staple food is also served.

If you like steamed buns, you can eat steamed buns, and if you like rice, you can eat rice. You have two options, take your pick.

Lin Xu served Shen Jiayue a bowl of rice, and the girl couldn't wait to put two pieces of mutton into the bowl, ready to feast on it.

Seeing that she was eating happily, Lin Xu picked up a piece of lamb leg and tasted it. He thought it tasted really good. Compared with the original recipe of "a handful of green onions, a handful of salt, and a bowl of water", there were more dried chili peppers and green chili peppers, which caused the taste. Better, more delicious.

While I was eating, several kinds of bowls came out one after another.

Shen Jiayue picked up a piece of crispy meat and put it into her mouth, sighing and saying:

"It is still enjoyable to eat at this kind of village banquet. It feels much better than eating in a restaurant. Thank you Xubao for letting me experience the banquet in my hometown in Yinzhou."

Lin Xu smiled, and just as he said there was no need to be so polite, a system prompt sounded in his mind:

"The host holds a traditional village banquet, completes the reward task [Village Banquet], and is specially rewarded with a mysterious gift package. Congratulations to the host."

As soon as the beep sounded, a small golden bag appeared in the inventory.

Is this the mysterious gift package?

Lin Xu tried to open it, and the prompt sounded again:

"Congratulations to the host for receiving an excellent food learning card and a lucky draw for excellent local snacks. Do you want to draw the lottery now?"

I completed the task while busy, but the result was only two excellent-level rewards.

Isn’t this too fussy?

Lin Xuzheng was muttering when he suddenly saw Dundun running over, and his hope immediately rekindled.

As long as this little guy is good, the Excellent level may not be unable to produce good dishes. After all, local snacks cover too much. Super dishes like roasted whole lamb are also among the snacks in the category of gourmet food.

As for roast duck, the capital’s calling card, it is also a snack.

So this time it’s up to Dundun to see if he can come up with a more eye-catching dish.

Thinking of this, he picked up Dundun and said silently in his heart:

"lottery!"

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