The Yanchitan mutton produced in Yinxia is the best in the world.

Because the shallow water here has excellent texture and is rich in minerals, and the pastures here grow licorice, sophora beans, shiliang, mint, artemisia, bupleurum, astragalus, adenophora, tribulus terrestris, anemarrhena,

There are hundreds of kinds of Chinese herbal medicines such as amaranth and plantain, and the Xiaoyangmen in Yanchitan has naturally become a world-famous 'medicinal sheep'.

It is very simple to identify the authenticity of Yanchitan sheep. Its meat is bright red and has low acid content. The lean and fat meat are evenly distributed. The cut section is very similar to top-quality Snowflake Wagyu. Even if it is the first time to buy Yanchitan sheep,

Novices will never make mistakes.

Top-quality mutton like this is not suitable for grilling with cumin and pepper. It would be a waste of money! The best way to eat it is to cut it into thin slices and fry it on the iron plate, or stew it directly, and only need to add some salt.

, even onions and ginger are redundant.

Zhouzhou chose to bake!

It’s just that what Zhouzhou uses is not an ordinary roasting technique, but a method called ‘clear roasting’.

This is also one of the secret methods of cooking roasted lamb chop porridge. Modern chefs have probably never even heard of it. What they pay attention to is 'roasting without seeing the roasted color!'

Generally speaking, lamb chops must be grilled until golden brown to be considered top quality. This has even become the primary criterion for gourmets to judge whether a lamb chop can pass the test.

But everything has exceptions. If you grill the lamb chops until golden brown when making grilled lamb chop porridge, then the pot of porridge will be unsightly. The key to a good pot of porridge is that it has a clean color, even if it is boiled with rice oil.

The top-quality porridge base must not be allowed to appear in various colors.

Because if there is a strange color, there must be a strange smell! Even the charming aroma of barbecue should not appear in a pot of good porridge, just like a woman with excellent temperament should not appear in a red light district at night.

This grilling method requires a lot of attention from the chef, and it requires quick hands and a quick eye.

Zhou Zhou first cut the mutton chops into two-inch square pieces, and then thickened the gravy with water. The amount of gorgon powder was controlled to one-third of the normal amount, so as to ensure that the mutton chops can be thickened with gravy without the gravy.

It will be too thick.

Put the thickened lamb chops into the oven, and set the temperature at seventy-five degrees. Then Zhou Zhou stared closely at the lamb chops in the oven. After about twenty seconds, the thin thickened gravy on the outer layer of the lamb chops was just

When it starts to change color, take it out immediately, blow it cold quickly with an air gun, and then use your fingers to gently wipe off the gravy layer on the outside of the lamb chops.

Then thicken the gravy again and put it in the oven, repeat the above operation...

After repeating this process six times, the thin outer layer of the lamb chops was peeled off again. It still looked fresh and tender, just like fresh lamb chops that had not been cooked at all. However, in fact, it had been roasted until it was six-mature, and the lamb bones oozed out.

The bone oil is also tightly locked under the meat layer.

At this time, if you take a magnifying glass and observe Zhou Zhouqing's roasted lamb chops, you will find that 90% of the fat that is evenly distributed among the red muscle and lean meat like snowflakes has completely penetrated into the lean meat.

Yanchitan sheep is famous for not having much odor, and more of a light aroma. However, ordinary barbecue and stewing techniques cannot completely lock in this aroma, and will lose some of it; but in

Under Zhouzhou's grilling method of slow and rapid roasting, the most precious aroma is completely locked in the meat layer and preserved.

Gently wiping away the fine sweat on his forehead, Zhou Zhou was still very satisfied with his 'work'; you must know that the experience left to him by the masters of the past generations was to use charcoal fire to achieve this 'roasting' method, but he

Due to limited conditions, I had to choose an electric oven.

Although the salt flat lamb chops baked in this way will lose some of the flavor of human fireworks, the modern technology of the electric oven allows him to control the heat more accurately, which can be regarded as a gain and a loss.

Once the grilled lamb chops are finished, this 'roasted lamb chops porridge' is ready to come out.

Zhou Zhou evenly distributed the roasted lamb chops in the white porridge, turned on the simmer and continued to cook. At the same time, he used a long-handled spoon against the wall of the pot to gently explore the bottom of the pot, and then swung it layer by layer from left to right.

.

This is because the porridge base at this time is already very thick, and the previous stirring method is no longer applicable. This special technique must be used to make the heat from the bottom of the pot evenly distributed in the porridge, and at the same time, be careful not to touch the lamb.

Row.

This is something that those Michelin-starred Western chefs can't even imagine; even every condiment must be weighed, and the Western chefs who produce it like an assembly line simply won't believe that someone can actually sense the food hidden in the food with a long-handled spoon.

Lamb chops in thick porridge.

This kind of operation relies on a completely incredible feeling and indescribable experience.

Half an hour later, the rich aroma of porridge filled the entire kitchen. Zhou Zhou smiled and glanced at Chen Yan who was in a daze: "Don't be stunned... tell Brother Li and Xiao Zhang to prepare for the meal."

Chen Yan, who was dazzled by Zhou Zhou's operations, hesitated for a moment: "Old Zhou, you don't seem to have used any seasonings, not even salt?"

It is not uncommon to include meat vegetables in porridge. Guangdong Province, which loves porridge, even has salted fish porridge in Xiangjiang. Pig blood, pork liver, preserved egg and lean meat porridge is even more famous, but you have to add salt? This is not vegetarian porridge.

, and it’s still mutton, so it’s weird not to add salt, right?

"Top-quality ingredients often only require the simplest cooking method, so my pot of grilled lamb chop porridge does not add any seasoning except rice and lamb chops!"

Zhou Zhou smiled and said: "Why, you don't doubt my cooking skills, do you?"

Chen Yan nodded very seriously: "I am very skeptical, so for the benefit of passengers, it is necessary for me to taste it in advance. This is the responsibility of a people's waiter!"

"..."

Zhou Zhou was speechless. If you want to eat, just say you want to eat. Why are you talking so much?

...

When Chen Yan pushed the sales cart into the soft sleeper carriage, she was still feeling dizzy.

It's like you just woke up from a hangover and you're still confused; it's also like you haven't had enough sleep and everything looks like a flowery pillow.

The beautiful scene when she was breaking through the porridge noodles seemed to be before her eyes, and the aroma of roasted lamb chops and porridge seemed to be echoing in her mouth, and the aroma lingered for a long time, making her reluctant to open her mouth.

"Lao Zhou is a devil, right? How could a person make such porridge...

What kind of fairy porridge is that... There is really no salt or any seasoning, and the taste..."

The tongue swirled around in the mouth, as if every turn could still touch the indescribable mellow fragrance.

Chen Yan, who kept her mouth tightly shut, quickly attracted the attention of passengers. As soon as she walked to the door of a double soft sleeper box, someone called her from the door of the box that had been opened early.

"Ms. Chen, what you are selling in your cart is roasted lamb chop porridge, right? Why aren't you selling it?"
Chapter completed!