The bus to Anchang County was swaying, but fortunately, Su Zifang and Shen Anyan were not motion sick, and they were still holding a handful of fried chestnuts with sugar in their hands.

The chestnut of Shaanxi Province is also a feature, especially in the Shangluo area, the flesh is sweet and soft, the flesh is delicate, it is just the season after the market, it is the most suitable to eat sugar fried chestnuts.

When the two of them passed by the station square, they were attracted by the moving fried chestnut vendors, and the sweet aroma of the sugar-fried chestnuts burst into the nostrils of the two, and they immediately couldn't move.

But the two of them had just finished eating the ultra-luxurious egg and vegetable buns, and now they were not hungry, and they were hesitating after a few glances.

In the end, Su Zifang went over with a full burp and came back with a bag, and the two of them got into the car satisfied.

Twenty yuan, three taels a catty, cheap want to cry.

After coming to the northwest, the cost of a meal in Jingling could be spent almost a day here, and the price level stimulated the hearts of the two of them all the time.

Even the ticket left them speechless.

53 yuan per person, when buying a ticket, Su Zifang thought that he didn't understand the dialect and listened to one more decimal point.

But when the code was successfully scanned and saw that the deduction was indeed 106 yuan, I was still stunned.

At this price, even the starting price of a taxi in Jingling is not enough, and in the northwest, you can actually run nearly 30 kilometers with two people, which is simply unimaginable for two people.

However, despite their surprise, Su Zifang and Shen Anyan still pretended to be old drivers and waited for the bus to leave, without revealing the slightest doubt.

Soon, the car started, and there were not many people in the car.

Shen Anyan leaned her head on Su Zi's shoulder, eating fried chestnuts with sugar and chatting, and just over an hour later, she saw a county town appear in the field of vision from a distance.

Within a few minutes, the car entered the station, and Anchang County arrived.

The restaurant owned by the Ma family father and son was easy to find, and after the two got out of the car, they were interrupted only halfway through their words.

"You're talking about Lao Ma's mutton shop, right?"

"Just walk along this intersection and turn right and see a lot of people at the door. ”

Su Zifang and Shen Anyan looked at each other.

They thought that the shop of the Ma family and his son would be easy to find, but they didn't expect it to be so well-known.

The eldest sister who asked for directions thought that the two of them didn't understand her words, so she repeated it intimately.

The two hurriedly thanked them, and didn't dare to stay where they were, otherwise the eldest sister would probably enthusiastically bring them over.

Turning the corner, before I reached the meal, I saw a line of people gathered around a doorway, as if choosing something.

Su Zifang and the two of them got closer, and saw that it was an iron shelf with three or four sheep hanging on it, which were cleanly handled, just waiting for the customer to choose.

"A plate of lamb fried with green onions, ten skewers of lamb skewers, and a pot of haggis soup, and a dead dough bun. ”

"I want a bowl of mutton noodles. ”

"Hu spicy sheep's trotters, three. ”

"Five skewers of barbecue, one lamb kidney, three catties of hand-grabbed mutton, two bottles of Hans ginger beer and a lamb noodles. ”

Except for skewers and haggis soup that need to be prepared in advance, the other parts are cut according to the customer's instructions, registered on the list and sent to the back kitchen, and then the corresponding number is sent to the diner.

The person who registered looked like a waiter, and the person who cut the meat was a young man, and his hands were extremely fast, no matter what the customer ordered, he could separate the corresponding parts by rubbing two knives.

For example, the lamb fried with green onions, the leg of lamb is used in some places, but the lamb loin is used here.

The slender and long strip was scraped off, and Su Zifang visually measured the weight of about half a catty.

The young man weighed it twice and put it on the weighing pan, exactly 251 grams!

"Tenderloin, half a catty. ”

When the words fell, someone immediately put the meat in a basket and sent it into the house, and Su Zifang saw an old man standing in the house.

Speaking of old, it is estimated that he is in his fifties, but he just looks at his gray hair and is no longer burly.

Take the lamb loin that has just been cut, wash it with water, simmer it in a basin on the side, and then scoop it up and put it directly on the cutting board to cut.

Su Zifang looked at the old man's movements in surprise and frowned.

This dish shouldn't be!

However, considering that the other party has been making mutton for decades, maybe there is some secret recipe, Su Zifang did not make a sound, and continued to watch from afar.

The old man's hand for cutting meat was extremely steady.

With a push and pull in the hand, the meat slices fall from the side of the blade, thin and transparent.

Su Zifang took a few steps closer, and saw that the thickness and shape of the meat slices cut by the old man were almost identical, and he knew in his heart that this old man was by no means weaker than Xue Yi in terms of knife work.

After all, the most difficult thing to control when cutting meat is the current micro-reduced meat, and with a little bit of effort on your hands, the shape will change.

But once you don't use it, the thickness will be inconsistent.

There are only two dishes that can break through this technique.

One is the shabu mutton of Beijing cuisine, the apprentice starts to practice from cutting the meat, and it will take five years to become an apprentice at the earliest.

One is the cold cut meat of the machine, which is directly put on the flaker after being frozen into meat rolls, and cut into quick-frozen meat slices, which depends on technology.

However, now, Su Zifang sees a third kind.

The result of the old horse in the Ma family's father and son.

This admiration comes from the heart, from the reverence for the skills of an old chef.

Within a few minutes, half a catty of tenderloin was all processed, and the old horse exhaled and began to prepare for stir-frying.

Su Zifang remembered the cooking points he had read about fried lamb with green onions.

Eat a thin bite tender, thick eat a mouthful of fragrant.

Lao Ma's practice is obviously for tenderness, so it is necessary to reflect the explosive words to the extreme.

Heat the oil in the pan and go away to ensure the maximum tenderness, and to do this, you must prepare seasoning in advance.

Sure enough, as soon as Su Zifang finished thinking about it, the old horse moved.

The slices of meat are stacked on a plate.

Cooking wine, green onion and ginger water, dark soy sauce, salt, pepper, rice vinegar, sesame oil, and sugar were added to the plate in turn, and Lao Ma quickly mixed the mutton slices and these seasonings evenly and put them aside to taste.

Take a green onion with your backhand, drop it with two knives, peel off a layer of green onion skin, cut it diagonally into slices, and place it on the other side.

After about a minute, the old horse held the iron pot in his hand and opened the fire!

Fierce fire, wide oil, green smoke everywhere.

The old horse poured all the mutton on the plate into the pot, smashed down the iron spoon, and turned the pot violently.

All the slices of meat change color instantly, giving them an alluring pink color.

The sauce from the marinated meat just now is also wrapped in the meat, and there is no sticking to the pan at all.

Although Su Zifang rarely cooks this dish, he also knows that it is not easy to have this skill.

After all, the requirement for thinly sliced lamb with green onions is that the juice is not produced, and it is very important to lock the juice to death.

Stir-fry for four or five seconds, the old horse's eyes are sharp, put out all the mutton, pour out part of the base oil, stir-fry the green onion slices in the pot while it is hot, and immediately pour the mutton back after watching the discoloration, add cumin and stir-fry evenly.

Plate and shout.

"Fried lamb with green onions, it's good!"

The waiter immediately trotted to serve the food, and when he passed by Suzi's side, there was a sudden burst of aroma.

Let Su Zifang be a little uncontrollable for an instant.

It's so fragrant, he's a little hungry again!