"Brother Lin, you are from the Central Plains. If I remember correctly, the braised mutton is from your place, right?"

When Dai Jianli heard about making braised mutton, his originally listless energy became energized.

He seems to have no worries all day long. He is either thinking about food or having fun, or he is thinking of ways to bully other chefs.

Just like a child with ADHD, he can't take any time off.

For example, now, when he first entered the restaurant in Building 2, he first praised Gu Junli's cheongsam, and then grabbed a small pot of pothos placed at the front desk, and also flicked it on the leaves of asparagus next to it.

Lin Xu smiled and said:

"It came from our small city called Xinxiang. It became popular all over the country in the 1990s, and many people came here to eat braised mutton."

Yinzhou and Xinxiang are next to each other, so Lin Xu knows them somewhat.

Although the popularity of braised mutton has long since passed since he was born, he has eaten it several times by car.

The crispy stewed mutton is simmered in the pot over low heat. You can choose different flavors, such as slightly spicy, spicy, spicy or even five-spice, etc. They all taste good.

After eating the mutton, you can also use the original soup in the pot to rinse the vegetables.

It is a relatively economical and affordable delicacy that you will never tire of eating.

After he got the technique of braised red wine, he thought that it would be satisfying to make red braised food. Now since Dai Jianli wants to eat dishes that make people sweat, there is no need to say anything and let’s 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. Do you need to eat lamb chops when making braise?"

Lin Xu shook his head:

"It's a bit wasteful to braise lamb chops, and it doesn't have the feeling of eating a big mouthful of meat. Generally, lamb leg and lamb belly are used to make it."

Braised mutton is a very typical meat stew dish.

Use the fat on the lamb leg meat to stew the soft lamb leg meat. The richness of the mutton fat will make the lamb belly very delicious, and the aroma of the lamb leg meat will also enrich the taste of the lamb leg meat.

Walking into the kitchen, Cheng Jianshe walked out of the cold storage carrying some chilled mutton. Lao Dai saw it and said immediately:

"Lao Cheng, these muttons have been confiscated. Go get some more."

Cheng Jianshe is very familiar with Dai Jianli:

"Lao Dai, why are you here to visit us again? Are you okay in Building 18?"

"The head chef in our Building 18 is relatively reliable. He can handle the work even if I am present or not. Unlike Lao Xie, he can't do anything if he doesn't take care of him for a while."

Cheng Jianshe:??????

Believe it or not, I can kill your grandson with a sheep's bone?

Lin Xu said:

"Master Cheng, I plan to make some braised mutton for lunch. Let's eat together then."

"Okay, I'll get it for you which part you want to use."

"We need lamb legs and lamb brisket, about five pounds."

It’s not enough to eat if it’s too little, and as an ingredient like mutton, the less meat the stew will be, the duller the stew will be, and the more meat the stew will be more fragrant, especially this way of stewing lamb legs and lamb belly. The more meat, the more fragrant it will be.<

/p>

Cheng Jianshe handed the mutton in his hand to the cook next to him, said "wait a moment" and went in to get it.

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

"Where is my senior brother?"

"Chef Xie went upstairs when he came in the morning. How about I call him?"

Dai Jianli waved his hand:

"You go about your business. I'll go up and take a look. Maybe Lao Xie is catching up on his sleep. Like me, he drank too much yesterday. It's hard to say whether the drunkenness has passed now."

After saying that, he walked up the stairs leading to the kitchen.

Lin Xu originally wanted to follow up to check on his senior brother, but he was afraid of delaying the braised mutton at noon.

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

The meat was trembling, and it looked like the fresh mutton delivered in the morning.

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

Take the mutton out of the basin and quickly remove the mutton leg bones, removing only the meat and not the bones.

Cut all the mutton into mahjong pieces, put it in a basin, put it under the faucet, and use running water to rinse away the blood in the mutton.

When making braised mutton, you cannot blanch it. Once blanched, the texture and taste of the mutton will deteriorate.

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

Today's mutton is fresh enough. Lin Xu estimates that by soaking it for half an hour, he can almost cook this braised mutton dish.

The so-called red stew generally uses sugar, dark soy sauce, dry yellow sauce and red fermented bean curd soup to cook the ingredients.

Use the method of stewing to make the ingredients red in color and crispy in taste.

But braised lamb is different from ordinary braised lamb. Braised lamb is a dish that combines stewed lamb with Sichuan and Chongqing hot pot, so the "red" in braised lamb refers to red oil.
p>

The traditional Shandong cuisine red braised technique is replaced here with chopped bean paste or chili sauce.

Use these ingredients to stir-fry red oil, making the soup red in color, spicy and attractive.

On the other hand, the five-spice method of braised lamb uses a combination of dry yellow sauce, sugar-colored soy sauce, but the five-spice version is relatively unpopular. In most cases, people still choose mild or spicy.

In this way, the mutton will be enjoyable to eat, and the mutton shabu-shabu will also taste delicious.

After putting the mutton under the faucet, Lin Xu sneaked 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 a scene of people sleeping on their backs. Instead, the senior brother was full of energy, sitting cross-legged on the futon, watching the recently popular store tour videos on the Internet with Dai Jianli on his tablet.

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

"I found this is very suitable for both of us. Once we go in and try it, we can directly tell you the shortcomings of the dish without any mercy. It's so enjoyable."

Lao Dai still hasn’t reacted:

"What if their head chef or head chef is unhappy? What should we do?"

Xie Baomin slapped his thigh:

"Then let's do it with real swords and guns. We can choose any dish from the Chinese food. Who do you think we are jealous of?"

Dai Jianli blinked:

"Yes, if anyone is dissatisfied, we can just give them a try, and we don't have to be merciful. This is so damn fun, let's start in the afternoon?"

Lin Xu:????

Are these two live treasures doing something new again?

He asked curiously:

"Brother, are you ready to enter the short video industry?"

Xie Baomin pinched a pistachio, opened it, put it in his mouth, and said with a smile:

"When I was drinking last night, I felt that I had to make a change. I can't bully other chefs like this anymore. It's not a problem to always rely on drinking to ease the relationship. I was playing on my phone this morning and saw these store visit videos and thought it was quite suitable.

Mine."

You can find trouble and have fun, and you can also gain a large number of fans.

This is simply a great thing that is tailor-made.

Don't you bully the other chefs? Are you afraid that Yu Hangyu will not be able to get off the Diaoyutai after flying to the Diaoyutai... Lin Xu muttered in his heart and asked with a smile:

"Are you really going to try it?"

"Yes, I am cooperating with Lao Dai, so there shouldn't be any problem. As for the photographer and post-production, I will slowly explore it, anyway..."

Lin Xu waved his hand:

"Stop talking anyway, I'm going to call a professional over now. I want to shoot a short video. We have a professional company at home with complete staff and equipment. When the time comes, you can just find faults and leave the rest to the professionals."<

/p>

After he finished speaking, he took out his mobile 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 at the moment, recalling the scene yesterday when she was chatting with her parents-in-law about literature and Ren Jie couldn't get a word in. She was a little surprised when she received the call:

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

"My senior brother and Chef Dai want to be the anchors of restaurant tours, the kind that go to high-end restaurants to find trouble. Come quickly and bring the contract and planning."

When Chen Yan heard this, she thought, good guy, he was just coveting the traffic of those cooking masters visiting the store, so his brother-in-law sent it to him, and he is the most authoritative cooking master in the country.

She sat up from the boss chair:

"Okay, I'll be there soon!"
To be continued...