Place the iron wok used for stir-frying on the stove, heat it dry, without adding oil or water, and directly pour the lamb with squeezed out water into the wok for dry stir-frying.
This frying thod can extract excess moisture from the lamb, while effectively removing any odd sll from the lamb.
Not long after putting it in the wok, the originally dry bottom of the wok gradually started to develop grease.
Continue to stir-fry, more lamb fat accumulates, turning the dry stir-fry into a shallow fry.
Cheng JianShe gave Lin Xu a thumbs-up from the side:
"Frying lamb with lamb fat, brilliant!"
Lin Xu smiled and said:
"This cooking thod was actually created by soone else, not my skill."
When the surface of the lamb in the wok turns slightly golden-brown, use a strainer to scoop out the lamb. At this point, there is still plenty of lamb fat at the bottom of the wok. Use high heat to simr and evaporate the moisture from the lamb fat.
This moisture carries a lot of odd slls, so it is necessary to heat the oil until the moisture evaporates, allowing the lamb fat to be used.
Otherwise, the grease will have a mutton-like sll, resulting in a dish with an overpowering odd taste.
Once the moisture in the lamb fat is reduced, add minced Doubanjiang and Sticky Rice Cake Chili to the wok and sauté over low heat.
Both Doubanjiang and Sticky Rice Cake Chili can produce red oil when sautéed, however, the difference is that Doubanjiang has a sauce aroma, with less spicy flavor, whereas Sticky Rice Cake Chili becos increasingly aromatic and spicy.
Put both into the wok together to make the dish more aromatic and enticing.
Be patient when frying red oil, sauté the two sauces until they have a sowhat crispy texture, so the oil becos redder and more brilliant, with a stronger aroma.
Add scallion, ginger, and dried chili, continue stir-frying until the aroma cos out, and then add various spices.
Finally, pour in the lamb, then drizzle so high-proof liquor along the side of the wok, using the volatilization of the liquor to carry away the odd sll of the lamb.
Stir-fry until the liquor scent dissipates, then drizzle in a large spoonful of Light Soy Sauce and half a spoonful of Dark Soy Sauce.
Stir-fry again, pour in boiling water, and add the prepared carrots and white radishes.
Once the lamb is heated, it should not be in contact with cold water, or the texture will shrink, requiring a long ti to stew until tender, also adding boiling water makes the broth thicker and more flavorful.
The amount of broth is not much needed, just enough to cover the lamb.
If using a pressure cooker, the amount of broth needs to be further reduced.
Technically, at this step, lamb bone stock should be added, but lamb bone stock is not commonly available in the second building, so only plain boiled water can be used.
Soon, the water in the wok boils again.
Lin Xu pours in the prepared caral and around ten crystal sugar cubes.
The purpose of adding crystal sugar is to enhance the freshness and balance the spicy taste of the broth, making the flavor better when eaten.
Next, cover the wok with a lid and wait for the delicious dish to be ready.
"Looks pretty simple. When it gets colder, we should stew a pot in the back kitchen like this to try."
Cheng JianShe is confident in Lin Xu’s cooking skills, and this thod is relatively simple. After eating the lamb, we can also use the broth to dip food in, serving multiple purposes.
The ingredients for dipping are easy to prepare, tender spinach, vermicelli, gluten, tofu skin, dried bean curd, wood ear mushrooms, etc., all are ready-made kitchen ingredients, grab so, and eat.
After finishing these tasks, Chen Yan arrived.
Putting on high heels, the woman deep in love transford back into the CEO, but upon hearing that Braised Mutton was being prepared in the kitchen, the CEO reverted back to being a foodie.
"We need to discuss quickly so as not to miss out on the food... I’ve been feeling chilly lately, definitely need to eat so lamb to warm up."
Seeing his sister-in-law still wearing tight jeans that expose the ankles, Lin Xu wanted to remind her that the cold hands and feet seem unrelated to lamb consumption.
After Xie Baomin and Dai Jianli ca down from upstairs, they sat by a window for the discussion.
Sunshine pouring in outside, warm and comfortable.
The chat went smoothly, originally Xie Baomin and Dai Jianli were not in it for money, but to add a touch of excitent to their sowhat empty lives.
Since there is now a company providing all equipnt and handling all post-production, they just need to identify the shortcomings in high-end dining venues, it’s delightful.
"Chef Xie, Chef Dai, we handle full online promotion, so we need to sign an exclusive contract, this contract..."
As Chen Yan was speaking, Dai Jianli slapped the table:
"Stop talking, Xiao Yan, we’re signing, even if you’d sell us to Myanmar North to make scam calls, we would still sign this contract with Lao Xie."
We are all insiders, why bother talking about these contract details.
Do you think we are truly listening now?
Upon hearing this, Sister Weiwei quickly took out two contracts and placed them on the table, pulling out a black ballpoint pen.
As Lao Dai prepared to sign, Chen Yan said:
"I would like to ask the two chefs if you could arrange for all the chefs at Fishing Platform to sign with our company?"
Casually flipping through the contract, Xie Baomin said:
"No problem, even if you didn’t ntion it, we would recruit them, by the way, after signing, you’ll go to the Dining Departnt, get Director Liao to draft a cooperation agreent, this way, company and Fishing Platform will form a strategic partnership, our signing will also be compliant."
Compared to Dai Jianli, older brother Xie Baomin thought things through a bit more.
To prevent the chefs from being influenced by internet companies, signing with the sa company is necessary.
Regarding the Dining Departnt cooperation, it allows the company to openly use the Fishing Platform na for promotion, plus obtain support from Fishing Platform.
With discussions complete, the lamb in the kitchen is almost ready.
Lin Xu heads to the kitchen, currently filled with the aroma of lamb, mixed with the pleasant scent of radish.
Opening the pot lid reveals a crimson broth and soft, quivering lamb, making mouths water.
He fetches two large clay pots, scooping the lamb into the pots, this large iron wok of lamb perfectly fills two clay pots. Afterward, he pinches so cilantro to garnish on top, and the braised dish is done.
Offering one pot of lamb for the chefs in the kitchen to taste, Lin Xu carries the other pot outside.
Sets up the alcohol stove, letting the radiant red lamb continue simring in the pot full of red oil.
Then brings over the prepared dipping ingredients, and start eating!
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As soone from Xinxiang, it’s been years since I’d tasted braised lamb, feeling a bit craving, this Chapter brings 5000 words, asking for monthly tickets, folks!
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