Chapter 381 Xie Baomin: I discovered new fun! The hot braised mutton is enjoyable! [Please subscribe]

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

When Dai Jianli heard about making braised mutton, his originally wilted spirit became energetic.

He seemed to be without sorrow all day long, either thinking about food or fun, or finding ways to bully other chefs.

Just like a child with ADHD, he can't get idle at all.

For example, now, when he just entered the restaurant in Building 2, he praised Gu Junli's cheongsam for being good, then grabbed a small pot of green ivy at the front desk, and also bounced on the leaves of Wenzhu next to him.

Lin Xu said with a smile:

"It was spread from our small city called Xinxiang. It became popular all over the country in the 1990s, and many people went to eat braised lamb."

Yinzhou is next to Xinxiang, so Lin Xu knows a little bit.

Although the popularity of braised mutton has long passed since he was born, I have also taken the bus to eat it several times.

The crispy mutton stewed in the pot and simmered on low heat. You can choose different flavors, slightly spicy, spicy, spicy, even five-spice, etc., and they all taste very good.

After eating the mutton, you can also eat it with the original soup in the pot.

It is a relatively economical and affordable delicacy.

After getting the stewing technique, he thought about making it a stewing technique and it was satisfying. Now that Dai Jianli wants to eat the dish that causes sweating, there is nothing to say, just start to do it.

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

"Damn, I forgot to get some lamb chops from Lao Yin. Is it a lamb chop to make braised red?"

Lin Xu shook his head:

"It's a waste to eat stewed lamb chops, and it doesn't feel like eating meat with big stutters. Generally, it's made with lamb leg meat and lamb belly."

Braised lamb is a very typical dish that uses meat to stew.

Use the oil on the lamb leg meat to stew the soft mutton belly. The plumpness of the lamb oil will make the lamb leg delicious, and the aroma of the lamb leg meat itself will also enrich the taste of the lamb leg meat.

Walking into the kitchen, Cheng Jianshe walked out of the cold storage with some chili mutton. When Lao Dai saw it, he immediately said:

"Old Cheng, the mutton has been confiscated, you can get some more."

Cheng Jianshe is very familiar with Dai Jianli:

"Why are old Dai Yi visiting again? Are you all right in Building 18?"

"The chef in Building 18 is quite reliable. I can do my job smoothly or not. Unlike Lao Xie, I won't be able to stay behind for a while."

Cheng Jianshe:???????

Do you believe it or not? I will kill you, a grandson, with a sheep bone?

Lin Xu said:

"Master Cheng, I plan to make some braised lamb at noon, so we will eat it together then."

"Okay, I'll get you what part to use."

"If you need lamb legs and lamb belly, it's about five pounds."

There is not enough food. Moreover, the less meat, the more light the ingredient, the more meat it is, the more fragrant it is. Especially the way to stew the mutton shank, the more meat it is, the more fragrant it is. The more meat it is, the more fragrant it is.

Cheng Jianshe handed the mutton in his hand to the helper chef next to him, said a while and went in to get it.

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

"Where is my senior brother?"

"Chef Xie came upstairs in the morning, why don't I go and call him?"

Dai Jianli waved his hand:

"You're busy with yours. I'll go up and take a look. Maybe this guy, Lao Xie, is taking a break. Like me, he drank a lot yesterday. It's hard to say whether the alcohol has passed or not."

After saying that, he followed the vegetable stairs at the kitchen door and climbed up the steps.

Lin Xu originally wanted to keep up and see his senior brother's condition, but he was afraid that he would delay the braised lamb at noon.

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

The meat was trembling, and it was obvious that it was fresh mutton sent in the morning.

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

Take the lamb out of the basin and quickly pick out the lamb leg bones, as long as the meat is not bones.

Cut all the mutton into mahjong pieces, cut them into a basin, put them under the faucet, and rinse away the blood in the mutton with live water.

You cannot blanch the mutton when making braised mutton, once blanched mutton, the taste and taste of the mutton will become worse.

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

Today's mutton is fresh enough. Lin Xu probably can cook this braised mutton in half an hour.

The so-called red braised food is normally made of sugar, dark soy sauce, dried yellow mayonnaise and red fermented bean curd soup.

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

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

The traditional stewed technique of Shandong cuisine is replaced by chopped bean paste or chili sauce here.

Use these ingredients to fry the red oil, making the soup rosy and spicy.

However, the five-spice method of braised mutton uses a combination of dried yellow mayonnaise + sugar color + soy sauce. However, the five-spice flavor is relatively unpopular. In most cases, people still choose slightly spicy or spicy.

This way, the mutton is enjoyable, and the mutton is delicious after eating it.

After putting the mutton under the faucet, Lin Xu walked 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 sleeping heavily. Instead, my senior brother sat cross-legged on the futon, and used his tablet computer to watch the recently popular store visit videos on the Internet.

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

"I found this is quite suitable for us. I went in and tasted it and told the shortcomings of the dishes directly without any mercy. It would be so satisfying."

Lao Dai was a little unresponsive:

"What if their chef or chef is unhappy? What should I do?"

Xie Baomin slapped his thigh:

"Then let's do it with real tricks. Choose whatever dishes you have in Chinese food. Who do you think we are afraid of?"

Dai Jianli blinked:

"Yes, if anyone is not convinced, we can compete with them, and we don't need to show mercy. This is so cool. Let's start in the afternoon?"

Lin Xu:??????

Have these two live treasures come up with new tricks?

He asked curiously:

"Senior brother, are you going to enter the short video industry?"

Xie Baomin held a pistachio and peeled it and sent it to his mouth, and said with a smile:

"When I was drinking last night, I felt that I had to change it. I couldn't bully other chefs like this anymore. It's not a big deal to always rely on drinking to ease relationships. This morning, I played on my phone and saw these videos of visiting the shop. I thought it was quite suitable for me."

It can not only find fault and have fun, but also gain a large number of fans.

This is a very good thing tailored.

Don't bully other chefs? Are you afraid that Yuhangyu will fly to Diaoyutai and can't get off the table... Lin Xu muttered in his heart and asked with a smile:

"Are you really going to give it a try?"

"Yes, I'm working with Lao Dai, so there shouldn't be a big problem. As for photographers and post-production, I'll explore it slowly, anyway..."

Lin Xu waved his hand:

"Don't do it anyway, I'll call a professional to come over now and want to shoot short videos. We have our own professional company, with complete staff and equipment. At that time, you just need to find fault and find faults and leave the others to professionals."

After he said that, he took out his cell 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, savoring the scene when Ren Jie was talking about literature with her parents-in-law yesterday and she couldn't get into it at all. She was a little surprised when she received the call:

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

"My senior brother and Mr. Dai want to be the anchor of the shop, just go to high-end hotels to find fault. Come quickly and bring your contract and planners."

When Chen Yan heard this, he was so jealous of the traffic of the cooking masters visiting the shop. His brother-in-law sent it here, and he was the most authoritative cooking expert in the country.

She sat up from the boss's chair:

"Okay, I'll be here soon!"

After hanging up the phone, the lady who was fascinated by flat casual shoes recently quickly opened the office door and shouted at the office area:

"Vivi, hurry up and find the planner for the last time the master visited the store, and then follow me to Diaoyutai!"
To be continued...