Xu Zhuo entered the task panel, and the task was still unfinished.

However, there is a big change in the progress of the mission.

95% complete.

Seeing this number, Xu Zhuo didn't feel happy for a while.

At this pace, the task should be completed in no time.

Maybe you'll get a reward before the New Year.

This quest rewards a C-level signature dish, and I don't know what it is.

Don't be an inexplicable health soup.

According to the urine nature of the system, the grade of the signature dish is related to the fame of the dish.

For example, a D-level signature dish, the system defaults to ten to fifteen years of cooking experience, and cooking a dish for such a long time should be well-known in several streets.

Therefore, the D-grade signature dish represents a dish that is relatively famous in a certain area of the city.

Before Xu Zhuo, he never forgot the braised chicken head tofu at the gate of the high school, which is the influence of the D-level signature dish.

And the C-level signature dish, in Xu Zhuo's opinion, should be a dish that is famous in the entire region.

For example, Puyang Zhuang bun has become a snack that represents the cuisine of a certain region.

As for B-grade dishes, they are representative dishes of local cuisines, such as carp baked noodles in Zhongyuan cuisine, which is a typical B-grade dish.

And A-level dishes should be the representative dishes of the eight generations of cuisine.

The reason why the word should is used is because Xu Zhuo has never seen A-level dishes until now.

However, he can probably guess that the eight major cuisines have their own family dishes, which should all be A-level signature dishes.

For example, boiling water cabbage in Sichuan cuisine, Buddha jumping over the wall in Fujian cuisine, etc.

The fame of these dishes is not only well-known in China, but also abroad.

In addition to fame, these dishes require different experiences.

For example, the D-level signature dish has 10 to 15 years of cooking experience, while the C-level signature dish has risen to 20 to 30 years of experience.

As for B-level and A-grade, Xu Zhuo estimates that in the experience of C-level cuisine, there is more inheritance of famous chefs.

After all, for many high-end dishes, celebrity chefs have their own tricks and unique heritages.

Without their guidance, even if you do it better than a gourd, you may not be able to make it.

"Boss Xu, it's a bit cold to eat these dishes, can you make red stewed mutton? If you know how to make it, let's have a red stewed mutton, the more you eat it, the hotter it gets, and it can also be eaten with shabu-shabu, which is better than these dishes." ”

Song Yafei came out of the back kitchen with the peeled garlic cloves and took the initiative to order a dish.

For so many days, he ate whatever Xu Zhuo did.

Originally, Xu Zhuo had already prepared the seafood, and if he wanted to eat Chaoshan's casserole porridge, he would boil a pot for him.

As a result, he wanted to eat braised lamb.

You're a true northerner.

But I don't know what time I will eat tonight, and I really need a dish that can be eaten hot at any time.

The more you cook the red braised mutton, the better it tastes, and you don't have to worry about it being stewed at all, so at this time, it is quite appropriate to put a pot of red braised mutton in the middle.

Not to mention this goods for a long time, it is estimated that there will be leftover from this pot of salt-fried mutton on the table now.

When he came to the kitchen, Xu Zhuo began to make red braised mutton.

This dish, which was created in Linping City, has now become popular all over the country.

The creative concept of the dish is very simple, which is to combine the stewed mutton in the north with the red oil hot pot in the Sichuan-Chongqing region.

In this way, you can not only eat mutton, but also use red oil soup base to shabu-shabu.

In addition, using the soup of simmered mutton to shabu-shabu will also taste more delicious.

The preparation of this dish is not difficult.

At least after mastering the ability to be boring, Xu Zhuo has reached the point where he can catch this kind of dish.

If it weren't for the fact that the store already had salt-fried mutton, and the red stewed mutton was a hot pot dish, he would have really added this dish to the recipe of the Sifang Restaurant.

First, chop the lamb into chunks.

The block should not be too big, as it will not cook thoroughly and affect the taste of the dish.

It should not be too small, as if the meat is too small, it will break up when it is cooked.

Xu Zhuo chopped the mutton into salt-fried pieces the size of mutton.

Then put it in clean water for soaking and washing.

At the same time, fill the pot with water and put it on the stove over high heat to boil.

Blanch the cleaned lamb in a pot for two minutes.

It not only washes away blood stains, but also makes the outer layer of meat firm.

In this way, the stewed mutton can achieve the characteristics of red stewed mutton "with tendons, tendons and crispy, crispy and rotten, and refreshing in one bite".

After blanching for two minutes, Xu Zhuo took out the mutton and washed the foam on the surface with hot water.

Then start stir-frying.

The authentic method of red stewed mutton is not to use bean paste, but to use chili sauce from the Central Plains.

In this way, the color of the fried is bright and attractive.

But now there is no such thing in the store, and it is a bit too late to buy it now, so Xu Zhuo replaced it with bean paste.

In addition to the bean paste, Xu Zhuo also prepared ingredients such as green onions, ginger, garlic, and spices such as Sichuan pepper, star anise, bay leaves, and cinnamon.

In order to make the soup look good, Xu Zhuo also deliberately made a bowl of sugar.

When everything is ready, heat the oil.

Because you have to fry the mutton first and then fry the bean paste, the amount of oil should be slightly more, otherwise you won't be able to fry the red oil later.

Once the oil is hot, pour in the washed lamb pieces and start stir-frying.

This step cannot be saved, and the time for frying mutton should not be too short, if it is too short, the mutton will not achieve the effect of crispy.

Be sure to fry the lamb to change color, at this time pull the lamb steak aside to let the fat at the bottom of the pot show, and take the opportunity to put in two spoons of bean paste.

After stir-frying the red oil, add condiments such as light soy sauce and dark soy sauce and cooking wine.

Continue to stir-fry for two minutes, pour water over the mutton in the pan and bring to a boil over high heat.

At this time, a small amount of foam will appear, after beating it with a spoon, pour in the prepared spices and sugar, cover the pot, and continue to simmer for 50 minutes over medium heat.

During this period, Xu Zhuo prepared some more ingredients.

In addition to the white radish, which goes well with the mutton, goji berries and red dates are also prepared.

It's cold at this time, so eat more ingredients that increase qi and blood, so that the whole body is warmer.

When waiting for the red stewed mutton, Xu Zhuo came outside with a bowl and chopsticks: "Come on, come on, get ready to eat, Shi Lei, turn on the TV, and prepare to watch the Spring Festival Gala." Eating Chinese New Year's Eve dinner, I always feel that something is missing if I don't watch the Spring Festival Gala. ”

In this way, the Chinese New Year's Eve dinner for four people began.

Everyone said some auspicious words, and then took chopsticks, taking a small sip of the Wuliangye brought by Song Yafei, while eating the dishes prepared by Xu Zhuo.

During the meal, several people's mobile phones rang non-stop, and all kinds of messages wishing a happy New Year made people unable to read it at all, and even affected the meal a little.

Xu Zhuo simply set his phone to silent, then took a picture of the Chinese New Year's Eve dinner on the table, and posted a message in the circle of friends.

"I don't know what to say for the New Year, so I just wish everyone a happy Spring Festival in 2021 in advance, all wishes come true, good health, and family reunion...... Don't send group messages, my phone is running out of battery!"

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I can't find a reason to add a change, and send out the monthly pass of 1000 in advance, I believe you will never see the increase and not vote for the monthly pass...... Right?