"It's not enough, and I'm still in the practice stage of making roasted suckling pig... Well, you send a dish over there, and tell them by the way, they can order roasted whole lamb, and it will take some time before the roasted suckling pig is available."<

/p>

Well, the roasted whole lamb is excellent after all, better than the roasted suckling pig, and I have never tried roasting a whole lamb in a roasted duck oven. If someone makes a reservation, it will be a good practice without making money.
p>

After listening to the boss's words, Shu Yun ordered a plate of stir-fried beans from the kitchen, and then walked towards the booth with it.

Mr. Jin was a little disappointed when he saw this scene:

"It seems like this can't be evened out..."

After Shu Yun came over, he first expressed his apology and then said:

"Our boss said that the roasted suckling pig is still in the practice stage, so we won't show it to our distinguished guests. However, the oven in the back kitchen can make roasted whole lamb. If Mr. Jin wants to try it, he can make a reservation."

What?

Do you have roasted whole lamb?

Mr. Jin's mood was like riding a roller coaster. Just now he regretted that the roasted whole lamb in Beijing was not good, but now he came across a recommendation.

What a coincidence, right?

He asked curiously:

"Manager Shu, have you tried the roasted whole lamb in your store? How does it taste?"

Shu Yun actually ate it.

Before the trial opening, when Lin Xu was making roasted whole lamb in the villa, he hired an errand boy to deliver some. The management almost tasted the crispy outside and tender inside of the lamb.

Looking back now, Shu Yun smiled and said:

“This is the best roasted whole lamb I have ever tasted.”

Who would have thought that when the boss had a dinner at his home, he would not forget to ask someone to give one to his employees. The surprise and happiness moved her, Dou Wenjing and others.

Upon hearing this, Mr. Jin said:

"Then let's reserve one. By the way, Manager Shu, can I apply for a card here? I'll recharge 500,000 yuan later. If the mutton is delicious, I'll probably have to order several."

At that time, friends will gather, classmates will gather, business partners will gather, family members will gather together... Now that I have encountered something delicious, naturally everyone will come to try it.

And just eating roasted whole lamb is definitely not enough, you have to order other dishes.

If you want to eat with food and drinks, just charge 500,000 yuan first, then just swipe your card and leave after you finish eating. How easy it is.

After Shu Yun left, several people took a bite of the stir-fried beans on the table.

"Oh, these beans are cooked very authentically."

"It has a plump texture and doesn't have the taste of raw beans. It's delicious."

"I originally thought that only roadside shops can eat such delicious dry-stirred beans, but I didn't expect that big restaurants can make it so delicious."

“What a treasure restaurant full of surprises!”

"..."

Lin Xu and Geng Lishan chatted at the door for a while, and then asked Shu Yun to take them to the private room upstairs.

He himself returned to the kitchen and continued to guard the suckling pig in the roast duck oven.

Although I have made it several times in the villa, it was all done using charcoal grilling. I have not practiced this hanging stove method, so I have to stay close to the side to avoid overturning.

At the gate downstairs, Chen Yan, who was wearing a short skirt, long boots, and her hair tied into a ponytail, strode into the store with her company employees.

Seeing Song Tiantian, Sister Chen Yu asked:

"Is the suckling pig roasted?"

"Not yet, but it should be soon, because ten minutes ago they said they had hung the marinated suckling pig in the oven...Mr. Chen is dressed up today...it's so spicy!"

She originally wanted to say "very young", but she thought it was inappropriate, so she temporarily changed it to "hot".

Chen Yan smiled and said:

"I will wear it a few times before my thirtieth birthday. It will be too young to wear it after my birthday."

Well, before my birthday, I could still lie and claim that I was in my twenties.

But after your birthday, you are thirty years old.

According to my mother, at the age of thirty, she is a middle-aged woman who does laundry, cooking and taking care of children. If she pretends to be young anymore, it will be too unconventional, and her parents will not tolerate it.

"You guys go up first. I've reserved the largest room on the third floor. I'll wait for my uncle and aunt."

Not long after, Shen Baobao got off work. After seeing Chen Yan, he rubbed his eyes in disbelief:

"Who is this monster? How dare you pretend to be my Yanbao!"

Chen Yan rolled her eyes:

"Hey, you sent me a message this morning and still retracted it. Are you afraid that I would eat your sesame cakes?"

"No, I'm afraid of disturbing your sleep... Yanbao, are you wearing such sexy clothes for a date?"

"I'm just making an appointment. I'm just pretending to be a little girl before my birthday...I heard from Shu Yun that my brother-in-law made some beautifying tendon jelly last night. Don't fight with me later. I need to eat more.

, so that you can look beautiful on your birthday."

"You are so beautiful..."

This chapter is not over yet, please click on the next page to continue reading!

When Chen Yan heard her cousin praising herself so much, Chen Yan immediately became energetic:

"Really? Then tell me what makes me beautiful?"

"Uh... I'm just giving you a polite compliment, please don't force yourself on others, okay... Oh, don't pinch, don't pinch, Yan Bao is good at everything, especially this face, come on, let me give you a kiss, mua~~~~"

In front of the oven, Lin Xu watched the suckling pig inside turn golden brown little by little, and then turned golden red again.

In terms of color, these suckling pigs are quite good.

I just don’t know how it tastes.

At about the same time, he opened the oven and used a long pole with a hook to pick out the suckling pigs one by one.

After all ten roast suckling pigs came out.

Just when Lin Xuda was about to remove the supports and hooks and prepare to install the plate, the system prompt sounded in his mind:

"With no skills, the host used the roast duck oven to make ten excellent-level roasted suckling pigs for the first time. He completed the hidden task [mass production] and obtained the excellent-level dish - whitebait omelette. Congratulations to the host."

I'm going!

I didn’t expect that there would be such a reward for cooking ten roast suckling pigs at the same time.

What an unexpected surprise.

He removed the supports and hooks, then carefully placed the suckling pig on a large plate lined with lettuce leaves, asked the chef to prepare the matching dipping sauce, and then ordered it to be served.

After the roast suckling pig was served, the previously prepared dishes were also served one by one.

Lin Xu asked Che Zai to fish out some whitebait from the aquarium below, pour it into a basin, and marinate it with onion, ginger, cooking wine and pepper.

There is no need to clean up the whitebait, just wash it twice and pickle it directly.

While the marinating was taking place, he cracked a few more eggs and added salt, light soy sauce, water starch, and chopped chives.

The purpose of adding watery starch is to make the fried eggs more tender and smooth, and also to make it easier to solidify into balls.

Use tachyon to break up the egg liquid, wait until the whitebait is almost marinated, and start frying.

Heat the pot and pour cooking oil into it.

After fully moistening the pot, pour out the hot oil and pour some cold oil back in.

After heating again, pour the prepared egg liquid into the pot.

When frying, you should not turn it over, but shake the wok to gradually spread the egg liquid inside and turn it into a slightly thick egg cake.

When the egg cake is formed and the egg liquid is about to solidify, scatter the whitebait on top.

Do not overlap the whitebait to avoid overcooking.

After placing it, gently press it with a spatula to make the whitebait completely stick to the eggs.

This shape looks a bit like a pizza made of whitebait.

When the egg liquid is completely solidified, use the wok to turn it over, and use a large spoon to turn the egg cake over so that the side with the whitebait is facing down.

After it falls steadily into the pot, pour a little cooking oil along the edge of the pot.

The purpose of this is to make the fragrance of the whitebait stronger, and because there is oil in it, the whitebait will not fall out of the lake easily.

Wait for the fish flavor to come out from the pot, then turn the egg cake over again.

After frying for a while, take it out of the pan and put it on a plate.

It didn't take long for the whitebait omelette to be delivered to the private room upstairs.
To be continued...