"Wow, this mutton is so spicy and delicious!"

When eating at the Diaoyutai Restaurant, Sister Weiwei was somewhat reluctant to let go, but Chen Yan didn't care so much. After the food was served, she opened her cheeks and started eating.

Anyway, Ren Jie is not here, and his brother-in-law has seen his eating appearance, so there is no need to keep up appearances.

Besides, facing this pot of simmering mutton that tastes spicy, even if you want to keep it, you can't.

Dai Jianli put a large piece of mutton belly in the bowl, ate it warm in his mouth, and gave Lin Xu a thumbs up:

"You have to eat mutton in such big mouthfuls to enjoy it, and the taste is well controlled!"

He started eating mutton after eating beef noodles this morning. Now that he is eating this delicious and spicy braised mutton, he feels as bold as eating Jianghu cuisine from Sichuan and Chongqing.

The taste is really amazing.

Lin Xu on the side was also shocked. He only knew that lamb legs and lamb brisket would taste better when stewed together, but he didn't expect it to be this good.

The mutton isn't particularly crispy, but it's easy to chew.

Especially the mutton belly, which has a lot of tendons and fat, makes your mouth full of oil when you bite it, and has a chewy texture. The spicy taste of this mutton brings people back to the days when braised mutton was popular all over the country.

Xie Baomin said:

"About 1995, braised mutton became popular, and I opened a popular restaurant. I was still an apprentice at the time, and I went to the provincial capital of the Central Plains with my master for a cooking exchange. He served as a food judge, and I followed to see the world and learn about celebrities.

I was very impressed by the braised mutton. I walked from house to house on the street. When I had lunch, I sniffed and it was full of the spicy smell of braised lamb."

At that time, the stew was not cooked in an electric or induction cooker, but in a charcoal stove, and the aroma was relatively richer.

Cultural people in the Central Plains even wrote poems praising:

"Where the smoke from the braised cooking pots is overwhelming, there are no sheep in the morning market today!"

Sister Weiwei asked curiously:

"Then why did we eat less braised food later? Are Internet celebrity foods outdated?"

Xie Baomin shook his head:

"The quality of mutton has declined. In the past, sheep were raised and grazed in free range. The quality was quite high, but it was not enough to eat. At that time, people were living better, and the demand for meat was increasing day by day. The supply of mutton exceeded the demand, and the price continued to rise.

If the store wants to make money, it has to reduce costs and purchase sheep raised in captivity."

For mutton, free-range and captive-raised basically have two different tastes and textures. Captive-raised sheep have less activity and the feed they eat has a strong smell.

The quality of mutton has dropped significantly, and coupled with the impact of new restaurant chains, it has naturally gone from bad to worse.

Nowadays, there are only local braised mutton stores in Xinxiang, and there are very few from other places.

Dai Jianli also knows a lot about catering. He smiled and said:

"The years when braised mutton declined was when Little Sheep made rapid progress and sought to be launched on the market. At that time, various buffets began to emerge, and foreign fast food was also sinking into the market. Where could there be a place for braised mutton?"
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After Lin Xu ate a few pieces of mutton, he picked up a piece of carrot and tasted it.

After a long period of stewing, these carrots have become soft and waxy, and are filled with the aroma of mutton, which tastes more delicious than meat.

[By the way, the best app for reading and listening to books is currently Yeguo Reading. Install the latest version on yeguoyuedu.]

I really didn’t expect that the ubiquitous radish and mutton stewed together could have such a magical effect.

I think of the beef offal stew I had yesterday and the beef noodles this morning that also contained radish. This thing is really a golden partner for beef and mutton.

While eating, Chen Yan looked at Xie Baomin and asked:

"Chef Xie, can you give a simple review on this pot of mutton to get your feelings?"

Lin Xu glanced at her sister-in-law, are you full?

Brother, I haven't started to find fault with others yet. Come up and take your own sacrifice flag first.

If it comes to other dishes, Lin Xu is not afraid to find fault.

But this red braised technique is only excellent, not even excellent.

Let alone senior brother, just change to a professional chef and you can find a lot of problems.

Xie Baomin said with a smile:

"Mr. Chen is trying to sow discord between our junior brothers. However, before master left, he asked me to help him improve his cooking skills as soon as possible. Let's start with this braised mutton dish."

He picked up a piece of mutton and tasted it, first confirming Lin Xu's cooking skills:

"Junior brother, it's no problem to open a store in the capital for this braised dish. Even if it is the main product, it can still make good profits, but... there is still room for improvement."

Seeing that his senior brother was about to give advice, Lin Xu quickly put down his tachyon.

This kind of experience cannot be bought with money. You must listen carefully and write it down carefully.

"The ratio of spices is not very accurate. The aroma of cloves is relatively slow. Generally, the aroma of cloves can only really come out after boiling for more than an hour. Therefore, when making stewed soup, the amount of cloves must be restrained, but this

The mutton has only been stewed for half an hour, and the smell of cloves has not come out. I should put two more cloves in..."

After talking about cloves, Xie Baomin commented on the usage and dosage of other spices.

At the end of his speech, he gave a suggestion:

"Reduce the amount of rock sugar. Too much is not good. You can put half a mangosteen in it. The sweetness of the mangosteen is softer and the stewed meat still has a medicinal aroma. It is better than adding rock sugar."

As soon as Xie Baomin finished speaking, Dai Jianli also said:

"Your method is to stir-fry the mutton first and then fry the meat? This method is possible, but the requirements for the mutton are too high, so the best way is to stir-fry the mutton and pour out the mutton oil together with it.

Add vegetable oil to the meat, and finally if you want to increase the aroma of the mutton, you can add mutton soup made from mutton stick bones, which will taste better and reduce costs."

The two of them really wanted to give their opinions, and at the same time they also wanted to find out what it was like to find fault with someone in a hotel.

As soon as they finished speaking, Lin Xu suddenly remembered the system prompt tone:

"The host listened to the instructions of the two state banquet masters, and the excellent red braised technique was upgraded to the perfect level. Congratulations to the host."

Damn it!

Isn’t this too awesome?

In the past, when he was making Shaqima, his master and senior brother raised objections.

At that time, Shaqima was directly promoted to the perfect level.

But that was just a dessert, and what is being promoted now is the whole braised technique.

In this way, not only can you make perfect braised lamb, but you can also make perfect braised pig trotters, braised lamb chops, braised ox tail, braised Muscovy duck, braised pork ribs and other braised dishes.

It’s like a dish.

The excellent techniques I acquired last time were not only braised but also dry-fried. Now I have to find an opportunity to cook them in front of the two of them. It is best to upgrade the dry-fried techniques as well.

This can save a lot of points.

I'm a little excited when I think about it.

When the mutton is almost eaten, start adding the shabu-shabu vegetables to the pot.

In order to make everyone eat more enjoyable, Cheng Jianshe also specially sent some dipping sauces made from chive flowers, fried peppers, red bean curd and sesame sauce, as well as cut sweet potato slices, wide noodles and hand-rolled noodles.

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For outsiders, eating like this is a bit boring.

But for Beijing residents who dip everything in sesame sauce, this is just right.

Especially those vegetarian dishes cooked in red stewed soup, it is so enjoyable to eat them with sesame sauce.

The red braised mutton soup has a richer flavor than the water-boiled mutton. When paired with sesame sauce, it tastes more appetizing and more delicious.

Bringing vegetarian dishes to a new level of beauty.

While eating the delicious dishes, Chen Yan said to Lin Xu:

"Brother-in-law, why don't you cook some hotpot mutton later? It's getting cold, so if you don't eat hotpot mutton, it feels like you're disrespecting the cold wave."

Lin Xu dipped the cooked noodles into the sesame sauce bowl and said while taking small bites:

"Okay, we can do it when my brother-in-law is on vacation. Senior brother and Brother Dai will also go there, and there will be a lot of fun eating hotpot mutton."

The store has fruit charcoal for grilling fish. Just buy a big copper pot and you can start cooking.

Compared with other dishes, the method of shabu-shabu mutton is the simplest. Just add some Nongfu Spring to the pot, add some green onion, ginger and wolfberry, bring it to a boil and you can start shabu-shabu.

Whether the hotpot mutton is delicious or not has little to do with the soup. It mainly depends on the quality of the mutton and the preparation of the dipping sauce.

The high-quality mutton is paired with the perfectly prepared sesame sauce, and what follows is definitely a fierce battle between food and appetite.

Xie Baomin said:

"There is no rush to eat hot-boiled mutton. It will be more enjoyable when the weather gets colder."

Now he only wants to go out to have fun, so how can he be in the mood to eat hot-boiled meat at the moment?

After the meal, Lin Xu drove with Xie Baomin and Chen Yan to visit all the buildings in Diaoyutai, signed all the head chefs, and then went to the catering department's office to sign a cooperation agreement with Director Liao.

In this way, the eighteen head chefs of Diaoyutai all became the anchors and up hosts of Happy Media.
To be continued...