Jiang Feng found that he had been falling into a misunderstanding just now because of his habitual thinking.

Because everyone at the Jiang family's Chinese New Year's Eve dinner every year has to rely on smelling the dishes to fight, the old man's Chinese New Year's Eve recipes have always been a top-secret file. Jiang Feng has been a contestant for so many years, and he forgot for a moment that he had been promoted to a referee this year.

are all referees, and if you don't understand any rules, you must ask the chief referee as soon as possible.

Jiang Feng went straight to the back kitchen.

Because this game update not only appeared new features, but also smashed him three new tasks at once, causing him to spend a lot of time in the toilet. When he ran to the back kitchen, the eldest aunt and the second aunt had already finished washing the dishes, Jiang Jiankang and the others had already completed their work today, and only the old man was left in the kitchen.

The old man is processing the lamb.

There are a lot of mutton dishes on the menu of Taifeng Building, because of regional problems, Jiang Feng ate very little mutton when he was in A and Z cities, and most of them only ate mutton shabu when he was eating hot pot, and after arriving in Beiping, there were more mutton dishes on the table.

In the past six months in Beiping, Jiang Feng has practiced mutton dishes.

As the unknown real owner of Taifeng Building, before Jiang Feng became a popular chef with Babao chestnut pigeons and crab stuffed oranges, he was a brick in the back kitchen, where there was a need to move. can freely switch back and forth between the stove chef, the pier chef and the lotus chef, and help whoever needs it, without the posture of a half-point prince.

It is precisely because of this that Jiang Feng practiced a lot of mutton dishes.

"Grandpa, how many dishes are we going to cook tomorrow?" Jiang Feng asked.

"Look at it, you can do a few dishes, do a few dishes. The old man said.

Jiang Weiguo is dealing with the large intestine of sheep.

Jiang Feng noticed that the old man was now dealing with sheep offal, in addition to the sheep intestine in his hand, the basin next to it also contained sheep heart, liver, lungs, large intestine, small intestine, kidney, sheep tongue, sheep eyes and sheep ears and other materials, and the whole sheep's offal was basically in the basin.

"Grandpa, are you going to cook haggis soup tonight?" Jiang Feng asked.

"It's not. The old man usually spoke very little when he was working, and he spoke concisely and to the point, pointing to the basin next to him, "Deal with the intestines." ”

Jiang Feng obediently went to wash his hands and began to process the small intestine in the basin.

Dealing with sheep offal is a fine work, but also a dirty job, the most difficult to deal with is the intestines, the difficulty is basically the same as the processing of pig intestines, a fishy smell is heavy and a sheep smell is heavy.

Jiang Feng thought at first that the old man wanted to use them to make lo-mei, and this kind of ingredient with a strong smell was perfect for making lo-mei.

Just when Jiang Feng was cleaning up the sheep intestines and thinking about which dishes could be distributed to several families in the village tomorrow without arousing the strong opposition of the uncles and cousins, he found that the old man who had already processed the sheep intestines began to cut the onions.

It's not like you're going to use these haggis to make a lo-mei stance.

"Grandpa, what are we going to do with these haggis tomorrow?" Jiang Feng knew that he had to ask if he didn't understand.

"Morshek. The old man said.

Jiang Feng: ???

Mo what grams?

Wait, Mo What's Gram!

"Mo ...... What gram?" Jiang Feng asked.

"Morshek, which means the dish in the bowl. The old man repeated it, put the chopped onion in a small bowl, and began to cut the meat foam.

"Didn't your grandmother tell you this afternoon?" asked the old man.

Jiang Feng took his eyes off the onion: "Grandma told me in the afternoon that you made a whole sheep banquet for the firefighters with Master Huang 50 years ago, but you didn't say what you did. ”

"That's what I did back then, using these haggis to make 16 dishes with soup, accompanied by kimchi, mutton soup, mutton and pancakes, which is a whole sheep feast. The 16 dishes made from haggis are called molshek. The old man explained.

Jiang Feng: ......

He thought that the whole sheep banquet was roast lamb legs, roast lamb chops, grilled mutton, grilled lamb head, braised mutton, and yellow stewed mutton, but the old man told him that the whole sheep banquet was actually sheep heart, sheep liver, sheep lung, sheep large intestine, sheep small intestine, sheep kidney, sheep tongue, sheep eyes, sheep ears......

No matter how beautiful the fantasy is, how cruel the reality is.

The old man didn't give Jiang Feng more time to think about it, and when he saw that he had already processed the sheep intestines, he instructed him to do the next thing: "Go and wash the rice and soak it, and then clean and chop the sheep liver." ”

"Okay grandpa. ”

Although the whole sheep banquet for this year's Chinese New Year's Eve dinner was very different from Jiang Feng's imagination, when Jiang Feng followed the old man for an hour or two, he found that Morshek was not simple.

Although the ingredients are all haggis, the complexity of handling is not inferior to that of roast lamb shank and roast lamb chops, and even more complicated than large dishes such as roast lamb shank and roast lamb chops.

It took nearly an hour to process the large and small intestines of the sheep. According to the old man's instructions, Jiang Feng seasoned the sheep's blood, serum, sheep's liver, mutton fat, onion, minced meat and rice into the washed sheep's large intestine and sheep's small intestine, and kept the prepared enema for tomorrow's cooking.

The same is true for other haggis, cleaning, seasoning, and some have to be put into water to soak overnight, each with its own processing method, each different, and the pretreatment steps are much more complicated than ordinary lamb.

It was the first time Jiang Feng had seen such a complex pretreatment step.

Jiang Feng and the old man were busy for a whole night before they finished processing all the haggis, and the mutton didn't move at all, and it was just in response to the old man's words, look at it, you can make a few dishes.

Jiang Feng suspected that if the steps of making Morshek's sixteen dishes were too complicated, he and the old man might make Morshek all day tomorrow, and the rest of the mutton could be left until after the first day of the new year.

After cleaning the kitchen, it was close to 11 o'clock, and Jiang Feng, who had dealt with the haggis for a night, felt that his body was full of sheep smell, and the sheep mixed into the flock could probably treat him as his own kind.

"Grandpa, what are you going to cook tomorrow besides Morshek?" Jiang Feng decided to finalize tomorrow's menu with the old man before going to take a bath.

Confirming the menu is an important step for chefs before they start working.

"Morshek is in charge of me, tomorrow you get up early to process the mutton, use the mutton bones and mutton to boil a pot of mutton soup, and make the rest of the mutton dishes when you have time, and don't do it if you don't have time. The old man pondered for a moment, "The black fish is braised with garlic, the crispy apples are cooked, and the elbows and shredded yams are made by you." ”

Jiang Feng nodded: "Okay grandpa, I'll ...... the elbow and the shredded yam I'll do the elbows too?"

Jiang Feng was stunned.

The old man was looking down to count the number of dishes for tomorrow, and he didn't have time to look up at the expression on Jiang Feng's face: "Otherwise, isn't there a bit of a small number of dishes like this, and there are no hard dishes that don't fill your stomach." ”

It took Jiang Feng a few minutes before he never thought that he could already come back to his senses from the shock of making elbows at the Chinese New Year's Eve dinner, and saw that the old man was thinking about what dishes to fill his stomach, and weakly proposed.

"Grandpa, why don't we make mutton dumplings with mutton. ”

The old man looked up suddenly.

"There is not enough pork this year, and Morshek is so complicated, it is estimated that there will be no time to cook such a big dish as roast lamb chops and roast lamb leg tomorrow. Simply use mutton dumplings as the staple food tomorrow, and if everyone can't eat enough, they will eat dumplings, which is also part of the whole sheep feast. Jiang Feng used his own plan to kill two birds with one stone, "We can pack more and send it to Grandma Li and their family tomorrow night." No more, one bowl for a family, dumplings are dried and then poured with mutton soup and sent to them hot, just as our thanks, the dumplings on the first day of the new year are still sent. ”

"Yes, just do it. The old man agreed to Jiang Feng's proposal, "Go to bed early, don't be like your cousins who don't sleep at one or two o'clock every night." ”

"Don't relax, cultivate your spirit, tomorrow is the Chinese New Year's Eve dinner to cook well, and our family's Chinese New Year's Eve dinner will be handed over to you in the future." ”

"Okay, grandpa. Jiang Feng was extremely excited, just like a kindergarten child who was rewarded with 100 little red flowers by the kindergarten teacher.

It's glorious.