It's like honey and it's made without salt, but if you think it's a dessert dish, you're wrong, it's a typical sweet blend of flavors.

The reason why I say this is because the taste of this dish is sweet in the mouth, but when you taste it carefully, you can taste the sourness hidden under the sweet mouth, the aroma of the sauce, the spiciness of the ginger, and the ...... Salty.

Yes, savory.

Although there is no salt in this dish, there is a lot of salt in the sweet noodle sauce, and after fermentation in the pasta, it not only tastes like maltose, but also has the flavor of the sauce.

This dish tastes sweet and salty, and it has an endless aftertaste.

Sweet noodle sauce is the soul of this dish, and it is important not only to put it more, but also to put it early.

How early is too early?

Xu Zhuo gave a brief explanation while cooperating with Ji Mingyu's shooting, and at the same time scooped two spoonfuls of sweet noodle sauce with a spoon and put it into the cut mutton.

Next, he added two spoonfuls of starch and an egg white.

Start grabbing and mixing with your hands.

Lamb needs to be marinated to absorb the flavor, and sweet noodle sauce is the best condiment.

After grabbing and mixing the mutton evenly, Xu Zhuo poured some peanut oil into the mutton and stirred.

The purpose of this is to allow the lamb slices to be cut in the pan as soon as possible when it is time to stir-fry, because the mutton is relatively thin, and the stir-frying process should be fast.

If a large lump of lamb sticks together and doesn't slip away, it means that the dish has failed.

The whole stir-fry process of this dish is only a few tens of seconds, basically as long as the mutton changes color, it has to be served, otherwise the meat will become old.

Therefore, you must start in advance when marinating, so that the lamb can be quickly sliced in the pot.

The easiest way to quickly break up the ingredients is to add cooking oil while marinating.

In fact, not only mutton, but also pork loin and beef tenderloin used when making boiled meat slices, as well as fish slices marinated in advance when cooking boiled fish, and even other meat slices that need to be sprinkled with starch in advance, it is best to put some cooking oil into them when marinating, so that the meat slices will not stick together.

Otherwise, the starch put in it will definitely exert a bond comparable to glue.

After mixing the meat with oil, Xu Zhuo brought a bowl and began to make the sauce it used like honey.

Light soy sauce, dark soy sauce, sugar, balsamic vinegar, cooking wine, and ginger juice are poured into the bowl in proportion, and the ginger juice should not be too much, so that the dish can slightly reveal a little ginger flavor, and at the same time achieve the purpose of removing the peculiar smell.

If you put too much of it, it will taste much worse.

Ginger juice is a juice squeezed from ginger, if you are too troublesome, you can also shred the ginger and add a little water to soak it, and the filtered juice can also be used as ginger juice.

However, the restaurant is not so troublesome and inefficient, and it is directly used to buy finished ginger juice.

Among the condiments of Chinese food, ginger juice is a rising star, which has begun to rise in recent years.

However, ginger juice is very versatile, not only for various dishes, but even for desserts, such as the famous ginger milk in the Lingnan region, which is achieved by ginger juice.

Among the cold dishes, ginger juice is also very marketable, such as ginger tofu, ginger lotus root, ginger preserved eggs, etc., all of which are made with ginger juice as the main ingredient.

In terms of the use of finished ginger juice, but you have to pay attention when buying, you must buy edible ginger juice.

Many people accidentally buy ginger juice, which is the kind used to treat hair loss, although this kind of ginger juice has the same ingredients as edible ginger juice, but it cannot be used in cooking.

Because the production standards of detergent products are not at the same level as the production standards of food.

So don't get confused.

After putting all the spices into the bowl, Xu Zhuo stirred it well with chopsticks, and then he stirred some starch with water and poured it into the sauce.

In this way, the sauce will be wrapped around the meat slices when they are made later, making the meat slices richer in flavor and texture.

After doing this, the lamb is almost marinated.

Cut it thinly and add a little more sweet sauce, so the marinade will be much faster.

Xu Zhuo put on the wok and prepared to start making.

Heat the pan, pour cold oil into it, slide the pan and pour it out to heat it again, then re-add the cold oil.

Put more oil, at least three times as much as you usually do in stir-frying.

Because the more oil, the faster the meat can slide away, and the more tender the meat will be.

Soon, the temperature of the oil rose to 70% hot.

Xu Zhuo brought the mutton in the basin close to the mouth of the pot, and poured all the mutton in the pot with a spoon.

After the mutton was put into the pot, Xu Zhuo grabbed the spoon, pressed the lump of meat with the back of the spoon, and quickly drew circles in the pot.

The slices of meat immediately spread out and quickly changed color under the action of the hot oil.

Xu Zhuo stir-fried in the pot with a spoon a few times, and when all the meat slices changed color, he took the wok and poured it into the large colander on the oil drum next to it.

The hot oil enters the oil drum and the meat slices fall into the colander.

"Damn, I wondered when you poured so much oil into the pot just now, this dish wasn't very oily when you ate it, why did you pour so much into it, and I thought you were deliberately wasting it, it turned out that this thing was just a while.

The rest of the oil can still be used in the future, right?"

"Of course it works, and it tastes better when you stir-fry in this oil. ”

Xu Zhuo put the wok back on the stove and explained to Ji Wenxuan with a smile: "Many dishes are like this, you need to use hot oil for a while, but in the eyes of people who can't cook, this is a typical waste." ”

The fire on the stove was never turned off, so as soon as the wok was put on, the pan was heated.

Xu Zhuo scooped a small half spoonful of sesame oil into the pot with a frying spoon, and without waiting for the oil temperature to rise, he poured in the meat slices that had just passed the oil, stir-fried twice in the pot, and then poured in the sauce that had been prepared before.

At this time, the temperature in the pot has risen, and the fragrance of sesame oil goes straight to the nostrils, and the smell is very pleasant.

Because of the starch in the sauce, it becomes viscous when heated, which makes the sauce tightly wrap the mutton, and the color has changed from the grayish-white color when it was just past the oil to the current jujube red.

After all the sauce was wrapped around the meat slices, Xu Zhuo turned off the heat, and then scooped a little sesame oil and poured it into the pot.

Stir well and remove from the pan and serve.

The jujube-colored slices of meat give off an enticing aroma that will whet your appetite at first sight.

Even if you've just eaten it, you want to taste the taste of this dish.

Ji Mingyu took a photo with his mobile phone in one hand, and groped out a pair of chopsticks from the side with the other, then picked up a piece of mutton and blew it on his mouth, and then put it in his mouth.

"Hmm...... It tastes good, it's better than the chefs in the store, Brother Xu, your craftsmanship is too good, right? No wonder my grandfather always praises you, it's delicious, it's so delicious. ”

After he finished eating a slice, he went upstairs with a plate and let Ji Wenxuan and He Guoan taste it.

And Xu Zhuo stayed to brush the pots and spoons and clean the stove.

As a qualified chef, be sure to clean the utensils and put them back in place after cooking.

This is the most basic professional quality of a chef.

After cleaning up, Xu Zhuo also returned upstairs, ready to taste his craft.