Chapter 376: Modern version of the chef Ding cuts the cow! He is promoted to become the supervisor of the Dietary Department of Diaoyutai? [Subscribe]

Hearing the shouts outside, Lin Xu subconsciously looked at Xie Baomin.

I really want to remind this senior brother, if you don’t work, go to the warehouse behind to hide.

Mr. Yuan is big and round, nearly 1.9 meters tall, weighing more than 200 kilograms. Even if Teacher Ma is possessed, he can't withstand it.

After all, this chef with a total of more than 200 kilograms is not Yingguo marble, but a Northeastern man with great combat effectiveness.

However, unexpectedly, Xie Baomin not only did not panic, but instead put down his ribs, wiped his hands calmly, and then walked towards the door.

He opened the door and happened to meet Yuan Debiao who came in from outside.

Before Mr. Yuan could open his mouth, he said:

"Biaozi, come here quickly, just about to call you. Old Yin, a stingy guy, finally made hand-catch lamb. Come and try it quickly, it tastes so good."

Yuan Debiao opened his mouth and was about to speak, Xie Baomin walked out of the private room and whispered:

"My junior brother wants to learn ramen with Lao Yin, but this old guy wants to eat persimmons. If he doesn't have persimmons, he won't teach them, so I borrowed a few from you... Wait a minute, our brothers and I will eat more lamb and eat our persimmons back."

Yuan Debiao was greedy for mutton, so he followed his words:

"No wonder Old Yin kept staring at the persimmons on the tree this morning... I just happened to have not eaten lunch yet. Let's eat the persimmons back first."

Although persimmons are the fate of Mr. Yuan, when you eat mutton, your life can be slowed down.

At this time, he had no concern about where the persimmons were going, but only about whether the mutton I made at noon today and whether it was enough to eat it.

Carnivorous, that's just that.

After the two of them came in, Lin Xu and Yin Hongbin in the room were both surprised.

Is this fat and strong Northeastern man dealt with in less than two minutes?

Is this a distortion of human nature or...

Yuan Debiao was in his forties and was considered a young chef. He said hello to Lin Xu, and after sitting down, he grabbed a piece of ribs and chewed a big bite:

"Old Yin, if you want to eat persimmons, you can pick them. Every time I get such a large portion of hand-grabbed mutton after picking, I'm still happy to exchange it with you."

Yin Hongbin:????????

You can wait a moment!

It was clearly Lao Xie picked it, but why did I want to eat it?

Damn it, you think it's light. These two mutton ribs can be sold in a four-digit restaurant. How much is your rotten persimmon worth?

He glanced at Xie Baomin, and there was no need to ask, it must be this damn guy who was whispering something to the Northeastern guy again.

Alas, I want to beat Lao Xie again!

Lin Xu finished gnawing a large mutton rib, and was almost half full. The meatiness of this lamb is really beautiful.

The best food is the rib head, lean meat, fat meat, and cartilage. When you bite it, you will feel oily. The strength of lean meat and the crispness of cartilage are combined, as if you swallow a large mouthful of the magnificence and vastness of the northwest region.

I picked up a large piece and ate it with onions like Xie Baomin. The crisp onions not only enriched the taste, but also made the mutton look more delicious.

None of the four people spoke, as if they were scattering monsters.

After eating the two lamb chops, I felt unsatisfied, so Yin Hongbin asked someone to grab a lamb hind legs from the mutton soup pot and bring it in.

After delivering it in, we divided it a little and everyone continued to eat.

This is the hind legs of an adult sheep, with clear muscle fibers and thick fat meat. Yin Hongbin cuts a few times, and it seems to be very randomly divided, but it makes each piece of meat fat and thin.

Experts can tell if there is any one at once.

From this division method, we can see that Yin Hongbin has a higher understanding of the structure of mutton than that of veterinarians.

Take a piece of mutton with plump fat and dip it in the Northwest spicy sauce, then take a bite. The plumpness of the mutton oil and the lean meat are ripped out in the mouth with the spicy sauce.

If you want to say that lamb is the magnificence and vastness of the Northwest region, then adult mutton is dipped in spicy sauce, which is the passion and tenacious personality of the Northwest.

The different tastes and tastes of the two kinds of mutton made Lin Xu understand why the way to eat mutton is so detailed.

Different ages and different parts have completely different tastes.

Who doesn't like this kind of meat?

After eating a leg of lamb, the chef brought four bowls of radish stewed with mutton soup, and a basket of newly made sesame cakes and chopped green onion and coriander.

"There is no salt in the soup, I add it myself according to the taste, so is the coriander and minced garlic."

Lin Xu used a small spoon to serve the salt that had just been dipping to the soup, and added a little pepper and a pinch of coriander and chopped green onion.

After stirring evenly, I took a big sip with my bowl and was shocked by the delicious taste:

"This is too new, right?"

Yin Hongbin put some chili oil into his bowl:

"The ingredients are good, the heat is enough, and it's hard to think about it. This mutton soup is easy to drink in the northwest. The pace there is relatively slower, and the chefs are willing to spend their thoughts on cooking."

The faster the pace, the less food there will be. There is pressure to eat and no time to enjoy it.

There is also pressure to cook. The salary of rent, water, electricity workers, etc., add up to the monthly expenses are sky-high.

In this case, it is somewhat unrealistic to make soup slowly.

Moreover, this can lead to a sharp increase in costs and customers are not very willing to buy it, so they have to use technological means.

Lin Xu sipped the radish in the bowl and it tasted crispy, and it didn't have any flavor of white radish, but it was sweet.

Yuan Debiao, who kept bowing his head and eating meat, finally got a meat addiction now.

He broke the sesame cakes and soaked them in the bowl while saying to Lin Xu:

"This is a sandy radish, which has a strong sweetness. Before putting it into a mutton soup pot, you need to burn it in boiling water, and blanch out the odor of the radish. After scalding it and then using cold water, the taste will become crisp."

Can carrots be processed like this?

Learned and learned.

Lin Xu ate a sesame cake, drank a bowl of soup, and patted his stomach after eating it. He couldn't help but sigh in his heart. The power of food is so great. Today, I was so overeating.

In the past, he always had eight points full, but today he couldn't stop the car at all.

Especially after eating the mutton, I took a bowl of delicious mutton soup. This feeling is so good.

After eating and drinking, the few people put down their dishes and chopsticks, Dai Jianli and Song Dahai arrived at Building 12 one after another:

"Where is a cow, Old Yin? We will do nothing this afternoon, just come to help... Oh, Brother Lin is here, did you eat here at noon?"

Lin Xu nodded:

"I originally wanted to learn ramen with Mr. Yin, but I was confused and had a big bowl of mutton soup with sesame cake."

"Wow, Lao Yin, you are not good enough. Last time I came to help all morning, you invited me to a bowl of beef noodles."

Yin Hongbin said angrily:

"Help me take away a lamb leg and a lamb chop all morning, are you embarrassed to say?"

"Nah... the calligrapher also charges a pen fee for helping others write. I am the chef of Diaoyutai. Isn't it too much to charge you for sharpening your knife?"

In terms of being shameless, Lao Dai will always be the first echelon of Diaoyutai.

There were not many guests in Building 12 at noon, just five or six tables. Each table was ordered with hand-catch mutton, and a table was ordered for a ox head banquet. The moment the two of them carried the ox head that had been steamed for more than three hours and put it on the table, they still looked very domineering.

In addition to lamb chops, lamb legs, steaks, beef heads and other ingredients, Building 12 also has a variety of cream products, from staple food to dim sum, all in the Northwest style.

When Lao Huang was delivering the cattle, Lin Xu walked around the kitchen and found that there was a naan pit for baking naan, baking buns, and even baking whole lamb in the northwest.

"Old Yin's place has a typical Northwest style from the decoration style to the dish configuration. If my junior brother wants to learn Northwest style dishes, he can come and learn more from Lao Yin. He is really studying this aspect."

"Okay senior brother."

Just as Lin Xu was watching, he found that there were iron pipes, various hooks, and even ventilation fans in the naan pit, which looked like the equipment in the slaughterhouse, so he asked curiously:

"Senior brother, the cow I used this afternoon is not here to kill it, right?"

Xie Baomin said with a smile:

"How could everyone come to join in the fun if they don't kill them?"

"Don't you have to go to a special designated slaughterhouse for slaughtering such livestock? If anyone reports it..."

"Ha, this is the designated slaughterhouse."

Lin Xu:????????

No way?

Is Diaoyutai so hang?

Xie Baomin said:

"Some of the dishes to entertain state guests must be fresh meat, and it takes time to send the party from the slaughterhouse to the side. So Lao Yin obtained a slaughter qualification through coordination between the National Association and the leaders of Diaoyutai."

Damn it?

Can I still operate like this?
To be continued...