When Lin Xu grabbed the kitchen knife to stand up for his son, in the kitchen, Shi Wenming was holding a piece of stead bun, dipping it into the freshly mixed roast whole lamb dipping sauce before popping it into his mouth.
After chewing a couple of tis, he couldn’t help but exclaim, "My nephew really made sothing of himself in Beijing. This dipping sauce is so delicious even with stead buns; it must be even better with lamb, right?"
The soybean powder, Peanut Shreds, and Sesa Shredded in the dipping sauce all added aroma, making it taste richly fragrant. And the curry powder made the aroma even richer, giving the dipping sauce an exotic flavor.
So delicious!
He sighed lightly. This dipping sauce was wonderful, yet his nephew said it wasn’t perfect and that a head chef surnad Dai at Fishing Platform made an even tastier one.
I really want to try that soti!
After reflecting, he turned his head, saw Lin Xu taking a fat goose out of the cage, and hurriedly walked outside.
His nephew said this goose wouldn’t be cooked in an iron pot but made into dry-fried goose pieces. Dry-frying is just frying, isn’t it? Can goose at be fried thoroughly?
Full of confusion, he said to Lin Xu, who was holding the hefty goose, "Let do the slaughtering; I’m more familiar with this. Later, you can just show how to make the dry-fried goose pieces."
His words piqued Lin Xu’s curiosity.
Is Uncle planning to strengthen and expand the farmhouse restaurant, aiming for new glories? Why does he want to learn every dish? But if he wants to learn, let him. It’s not like there are any secret techniques to this dish anyway. If he masters it, won’t the scenic spot restaurant gain another signature dish?
Shi Wenming held the goose in one hand and grabbed the kitchen knife with the other, making his way to the sink to begin the slaughter.
Before long, the once spirited goose had beco a cleanly slaughtered, dressed goose.
The goose offal was placed in a small basin. Shi Wenming planned to use his homade sauerkraut and Pickled Peppers to make a hot and sour goose offal dish later.
In the goose offal, the goose intestines were crisp, the goose liver was smooth, and the goose gizzard was plump—all top-quality ingredients.
Using sauerkraut and Pickled Peppers not only added rich flavors but also masked the inherent gaminess of the goose offal.
"Little Xu, you cook. I’ll be your apprentice today," Shi Wenming said.
"Oh, please don’t say that, Uncle. You’re only held back because you’re in this small place. If you were in Beijing, everyone would respectfully call you Chef Shi."
Lin Xu exchanged a few pleasantries with Shi Wenming.
He then took the cleaned goose into the kitchen, ready to prepare the dry-fried goose pieces.
Since mastering the Dry-frying Technique, Lin Xu had made various dishes like dry-fried green beans, dry-fried chicken pieces, dry-fried Fatty Intestines, and dry-fried lotus root slices.
He even figured out how to make flavorful eggplant by combining dry-fried eggplant with sweet and sour eggplant.
But dry-fried goose pieces were different from those other dishes.
Goose at is quite firm, making it difficult to fry thoroughly directly. Even if, by so chance, it cooked through, the at would beco dry and tough, almost inedible.
Therefore, this dish required boiling before frying.
Only when the goose at was thoroughly boiled and then deep-fried would the pieces be truly delicious.
Placing the cutting board for raw at on the work table, Lin Xu chopped off the goose’s neck and cut it into small sections. He split the goose head in half to ensure it cooked through, as it was quite large.
He then chopped the entire goose into small pieces.
After all, this was for dry-frying, not stewing a whole goose. The pieces couldn’t be too large, so they would cook through quickly.
After chopping, he soaked the goose pieces in water to remove the blood.
While the goose pieces soaked, he went outside and brushed another layer of salad oil onto the roasting whole lamb.
The reason for using salad oil was that this type of fat is a light oil that doesn’t color much.
If he had used rapeseed oil, which colors heavily, the roasting whole lamb might have already looked like an import from Africa by now.
"Cousin, how much longer will it be?"
"It looks done, doesn’t it? The aroma is already wafting out."
"Exactly, this golden color makes it look thoroughly cooked."
"..."
Although his cousins took turns, they were also growing a bit weary.
Because the lamb was now farther from the charcoal fire, rotating it for a long ti didn’t seem to bring about any visible changes, so they were getting a little discouraged.
"It still needs at least another half hour, so be patient," Lin Xu said. "Weren’t you all planning to beco head chefs at my place after graduating from college? My head chefs are all top-notch experts."
Hearing this, his cousins imdiately stopped complaining, their expressions even turning reverent.
Lin Xu was rendered sowhat speechless.
Could a casual remark of mine actually cultivate a culinary family? But then again, Central Finance isn’t that easy to get into. If my cousins want to beco head chefs at Lin Ji, they’ll have to work hard to get into Central Finance first. Hmm, once they get in, they’ll discover... Central Finance has no culinary program, though it does have a few reputable butchery programs...
After confirming the roasting whole lamb was fine, Lin Xu returned to the kitchen, removed the boiled lamb leg at from the pot, and set it aside to cool naturally.
There are two ways to cut lamb for dipping sauce. One is to slice it right after it cos out of the pot and eat it hot with the dipping sauce.
However, freshly cooked lamb is quite soft and moist, so it can only be cut into thick slices; otherwise, it will fall apart.
The second thod is to slice it after it has cooled naturally. By then, because of Wendy everywhere, the at will have tightened up again, allowing it to be cut into very attractive thin slices.
However, if cutting it cold, the slices need to be blanched in the lamb broth before eating, which is relatively more troubleso.
He placed the lamb at on a tray to cool naturally, then rinsed the soaked goose pieces twice.
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