"Second uncle, are there many large green shrimps like this in the reservoir?"

"There's quite a lot, you want it, right? Then I'll order some large mesh shrimp pots tonight."

Lin Xu said:

"Grandma's birthday will be in two days. I plan to make a white-robed shrimp dish for her to try. I need big live shrimps in fresh water. It would be really great if I can catch them. The shrimps in our reservoir are definitely better than

Those who breed must be stronger."

Upon hearing that it was a birthday celebration for the old lady, the second uncle immediately said:

"Then I will plant a few more shrimp pots tonight and try to catch more for you to use."

The nephew wants to show his filial piety to the elderly in the family, so as an uncle, he has to help out.

After the second uncle finished speaking, he took his mobile phone and went outside to take pictures of the roasted whole lamb that was roasted golden.

Ten minutes later, the goose meat in the pot had been cooked to a crisp, and the aroma wafted through the kitchen.

Lin Xu turned off the fire, and then used a colander to scoop out the goose pieces in the pot into a large bamboo basket.

After picking out the onions, ginger and other ingredients inside, spread the meat out to let the water on the surface evaporate, and also let the goose meat cool down, so that the fried effect will be better.

After Shi Wenming finished busy with the goose, he started to deal with the river shrimp.

Pick out the larger ones inside and fry them later when the goose pieces are oiled to make fried river shrimps.

The small river shrimps are stir-fried with leeks to make a classic snack - fried river shrimps with leeks.

Not long after, relatives came one after another. Zeng Xiaoqi and several of her colleagues who had finished the video also came. By the way, they also brought good news. The video had passed the review and would be played normally at noon.

"Thank you for your hard work, Sister Xiaoqi. When your voice gets better, I should go back to the capital. Then I will treat you to crayfish. I will reduce the spiciness this time."

People were busy working on their own scenic spots, which made Lin Xu feel very sorry.

So I said that I would like to treat you to a meal of crayfish when I get back.

When she heard that she wanted to reduce the spiciness, Zeng Xiaoqi quickly said in a hoarse voice:

"No, no, no, last night's will be fine. At worst, I can eat crayfish and drink fire-removing tea at the same time."

Lin Xu: "..."

You really have a craving for spicy food!

After chatting with everyone for a while, he came to the kitchen and started making stir-fried goose cubes.

But before doing it, you have to wash the larger river shrimps twice and fry them before frying the goose cubes, so that the oil will have the flavor of the shrimps, and the fried goose cubes will

It tastes better.

But there is also a disadvantage.

If someone is allergic to shrimp, he will still be allergic to this kind of goose meat.

Put the washed river shrimps into a basin, sprinkle some salt, and immediately cover the lid, and there will be a crackling sound in the basin.

This is because the river shrimps are stimulated by the salt and jump up and down.

Wait until these river shrimps stop jumping around, wash them again with clean water, then add salt and a little bit of peppercorns for seasoning, mix well, then sprinkle in a little dry starch, and mix well.

The crispy fried river shrimp is ready.

Then he poured the goose pieces drying in the bamboo basket into the basin, and sprinkled dry starch in the same way, so that a thin layer of dry starch hung on the surface of the goose pieces.

This not only locks in the moisture in the goose pieces, but also makes the goose pieces crispy.

It tastes more delicious.

Then heat the oil in a pan, and when the oil is 60% hot, scatter the starch-coated river shrimps into the pan.

Not long after I put it in, the original green-shell river shrimp turned into an attractive red color.

The delicious taste of river shrimp also wafts out from the kitchen.

When it's almost fried, take it out and continue frying in the next pot.

After all the river shrimps are fried, increase the oil temperature and fry again for ten seconds to make the shrimp shells crispier and more delicious.

After fishing it out again.

Lin Xu pinched one and tasted it.

Well, the shrimp shells are completely crispy, and the deep-fried shrimp gun no longer pricks your mouth. It tastes crispy on the outside and tender on the inside, and the shrimp meat has a very rich flavor.

It can be said that except for the size, this small river shrimp is really no worse than the sea shrimp in other aspects.

After eating one, he picked up another and put it into Baobao Shen's mouth:

"How's it going?"

"It's delicious. It feels even more delicious than the fried river fish I made last time."

Lin Xu smiled and said:

"The ingredients are good, so you don't need to season them at all. The fried shrimps are very delicious."

He picked up an empty plate, filled it with a plate of fried river shrimp and handed it to Shen Baobao:

"Bring it out for your cousins ​​and cousins ​​to eat. After working around the oven all morning, it's time to reward everyone."

After Shen Baobao left with the river shrimps, Lin Xu brought the goose pieces over and started frying them.

These goose pieces have been cooked until they are raw.

So when frying, you don’t need to consider whether it’s raw or cooked. Just fry the outer skin dry and fragrant until crispy.

In order to achieve this goal, fire needs to be used throughout the process.

After the goose pieces were fried, Lin Xu poured out the oil from the pot, then put in the goose oil, then sauteed the onions, ginger, dried chili and dried Sichuan peppercorns until fragrant, and then added the goose pieces.

Stir-fry over high heat for one minute to allow the spicy flavor to penetrate into the goose meat.

Then start seasoning.

Put salt, sugar, white sesame seeds, and five-spice powder into the pot all at once, stir well, and take it out of the pot and put it on a plate.

After the stir-fried goose cubes are ready, today’s lunch begins.

After it was served, Lin Xu put the mutton soup back on the stove and heated it up, taking advantage of this time to cut all the mutton into thin slices.

After cutting, put it into the boiling mutton soup according to the amount of one plate.

After the mutton is cooled, the aroma is restrained, but it is so hot that the fresh aroma of the mutton is brought out again.

After putting it on the plate again, Lin Xu took out the refrigerated dipping sauce from the refrigerator, and then took out a small bowl. According to the number of people in the family, each person filled a small bowl of dipping sauce.

Well, this is the essence of eating lamb with sauce.

You must dip enough in the ingredients, otherwise you won’t be able to taste the delicious taste of the mutton.

After preparing the lamb with sauce, uncle Shi Wenming also started making spicy and sour goose offal.

Lin Xu came to the grill outside with chili oil, prepared chili noodles, white sesame seeds and other ingredients.

"It's finally getting better, isn't it, cousin?"

"If you don't come, we will all be roasted."

"Hurry, hurry, I'm still waiting to take the video."

"Why don't my cousin teach me how to operate it?"

"..."

The little guys have been pretending online all morning, pretending that they think they are roast mutton masters.

Lin Xu took a brush and evenly applied a layer of chili oil on the mutton.

Well, in the last brushing with oil, you can’t brush with clean oil, you have to brush with chili oil.

Not only can this coat the lamb with an attractive red color, but most importantly, it will be roasted over high fire, so that the spicy flavor of the chili oil can be roasted into the lamb.

After applying the chili oil, Lin Xu, with the help of his second uncle, moved the grilling fork down two spaces.

The mutton is already cooked at this time.

The next step is to use a high fire to bake the sheepskin until it becomes crispy. In this way, a perfect roasted whole lamb is completely ready.

Soon.

My body started to feel oily.

The fragrance of chili oil also comes out.

Ten minutes later, when the chili oil had almost penetrated, Lin Xu grabbed the chili noodles and sprinkled them evenly on the sheep.

At this time, there is a layer of fat on the surface of the lamb that has been roasted by the fire, and the chili noodles are firmly stuck to the surface of the roasted whole lamb.

After sprinkling the chili powder, turn it a few times.

Let the charcoal fire bring out the aroma of the chili noodles.

Then sprinkle with white sesame seeds, and after two more rounds of roasting, the roasted whole lamb is officially ready!
To be continued...