After everything was ready, Xu Wenhai set up a wok and began to fry the green onions.

The oil should be slightly more than that, otherwise it will be easy to fry the green onions.

And if there is less oil, the smell of green onions is not easy to come out.

After the oil was hot, Xu Wenhai turned down the heat, then put all the chopped green onions into the pot and began to fry.

It's a slow process, as only a small fire can be fired the whole time.

In addition, turn the green onion from time to time to prevent the skin of the green onion from being fried.

"When I was seventeen or eighteen years old, my personality was more impatient, and your grandfather let me fry two pots of green onions every day in order to stabilize my focus, and he would hit my palms when the skin was a little mushy.

After the beating, it is not over, and I have to cut another basket of shredded radishes that can be threaded through the eye of a needle...... Now my personality can be like this, it is all the result of your grandfather's education......"

Xu Wenhai's face was full of emotion, and his eyes were full of memories.

Xu Zhuo on the side twitched the corners of his mouth, and wanted to say......

This is not the result of education, it should be typed.

But fortunately, I have lived a carefree life until now, and even after graduating from college, I have not experienced any hard times.

So he couldn't bear to sprinkle salt on Lao Xu's wounds.

Father and son, be considerate of each other.

Just as he was thinking about it, Lao Xu then opened the conversation.

"When you just graduated from college, you didn't want to open a store, so I planned to use this method to educate you, but unfortunately your mother stopped me, she said that she would rather you eat and wait for death for the rest of your life than see you beaten......"

Hearing this, Xu Zhuo also sighed a little, he really didn't expect that his carefree life was actually won by Chen Guifang.

Case......

Then go back and find a chance to send her today's screenshot.

But this time it's not a small report.

This is......

Reciprocate your mother's love!

At the same time, it is also a reminder for Lao Xu.

If you say too much, you will lose, so it's better to be cautious in your words and deeds.

After 10 minutes, the green onions in the pan gradually turned from white to yellowish, and the surface was slightly wrinkled.

The rich aroma of green onions wafted out of the pot, and there was a hint of sweetness in it.

The smell of fried shallots came out, but I still had to continue frying.

It wasn't until the green onions in the pot turned golden brown that Xu Wenhai turned off the heat.

He used chopsticks to pinch the green onions out of the pot one by one and put them on a plate for later use.

"This is the fried green onion segment, if you don't grasp the heat well, you can also fry it, but the fried green onion segment is not as good as the fried taste.

Because the fried green onion segment tastes more compact, and the fried green onion segment is a bit loose, which you have to remember. ”

Xu Zhuo now has skills in hand, so he naturally knows this.

Xu Wenhai may have entered the role of teaching, and continued: "If you want to show off your skills, you can also make some oblique knives on the green onion section before frying the green onion segment, and hit it on both sides, so that the green onion segment will look more beautiful." ”

The skills given by the system are used to deal with onion segments.

Xu Zhuo was still wondering why Xu Wenhai didn't give the green onion section a flower knife.

Now when I heard him say this, I asked curiously: "What about the taste, has the taste changed?"

"The taste is still the same, there is no change at all, and the knife for the green onion segment is to fool the layman, because this is how it looks high-end. ”

Well, it turns out that the system also has its own tricks.

After picking out the green onion segment, Xu Wenhai took the wok and poured the oil into an empty bowl, which can be used as scallion oil.

At this time, the mutton was almost soaked, and the mutton began to be cooked.

Xu Wenhai threw the mutton into the pot, poured in water, poured in cooking wine, and threw in a few slices of ginger.

Then cover the pot and cook over high heat.

After the water boiled, Xu Wenhai carefully knocked off the foam with a spoon.

Then add the spices you have prepared, reduce the heat to medium and continue to cook for 20 minutes.

The lamb should be cooked until it is eight ripe, and then the "grill" step can be carried out.

Idle, Xu Wenhai began to pack up the magnolia pieces that Xu Zhuo took from the warehouse.

The magnolia slices used in this dish are said to be soaked by themselves, so that the umami flavor is more intense.

However, it takes at least one day and one night for magnolia slices to soak, and Xu Wenhai's coming over today is completely improvised.

So Xu Zhuo picked a pack of wet magnolia slices.

This quality is slightly worse, but it can be used after unpacking and cleaning, which is also convenient.

Wash the magnolia slices, slice them, and put them in a bowl for later use.

Twenty minutes later, Xu Wenguan caught fire and carefully fished out the mutton in the pot.

After a little drying, start cutting by hand.

Before cutting, divide the piece of meat from the middle so that the width of each piece of meat is equal to the length of the green onion segment.

Then cut the top shreds of the lamb into slices of about half a centimeter.

The sliced lamb is neatly stacked on the cutting board, and after all the meat is cut, it begins to be put into the pot.

Xu Wenhai put a wok on the shelf, and first put a bamboo net in the pot.

The purpose of this is to prevent the ingredients from sticking to the pan and also to keep the ingredients intact.

Next, start adding ingredients to the pot.

First, stack the fried green onions neatly on the bamboo strips into two rows.

Then use a kitchen knife to hold up the lamb on the board and place it on the green onion.

After the meat slices are arranged, the magnolia slices are neatly placed on the top.

In this way, all the ingredients of the scallion grilled mutton are put into the pot.

Xu Wenhai took a small pot of pork bone broth prepared in the store, carefully poured it into the pot along the edge of the pot, and then added a spoonful and a half of salt and a spoonful of pepper to taste.

Finally, turn on the heat, reduce the heat slightly, and start simmering.

"When grilling, the heat must be low, so that the ingredients will be complete and the flavor will be absorbed by the ingredients.

If you are in a hurry, you can cover the ingredients with a layer of bamboo netting, which can set the shape of the meat slices and make the fire slightly larger. ”

Xu Wenhai took the trouble to explain to Xu Zhuo one by one, so that Xu Zhuo temporarily put away his thoughts about sending screenshots.

Taking advantage of the fact that he was fine, he asked the doubts in his heart: "Dad, why do you use pork bone soup instead of mutton soup when you make it?"

Among the skills given by the system, it is also pork bone stock, and even fat duck is added to the stock.

This made Xu Zhuo a little puzzled, didn't this cook the taste of mutton?

Xu Wenhai said with a smile: "In the past, all the good mutton was sent to the capital, and we can only eat some mutton with poor quality and strong taste."

Therefore, spices should be added when cooking, and pork bone broth should be used to increase the flavor when grilling, and by the way, the mutton flavor should be pressed. ”

I see.

Then there was the long wait.

Xu Wenhai was idle, and began to think about plating.

He boiled the soup on the stove and seasoned it with a large spoonful of salt and some pepper.

Once you've done that, turn off the heat.

After the temperature in the pot cooled down slightly, he went to the vegetable section to pick up some washed rape and put it in the mutton soup.

He was busy with his work: "Learn to order, son, it is also very important to put on the plate." ”

Xu Zhuo: "......"

Lao Xu is a little floating today, or I'd better send the screenshot over.