New store kitchen.

It's quiet at this time, not everyone is gone, in fact, Zhou An, Tian Lu, Zhou Jian, and Da Han are still in the kitchen, but it's very quiet at this time.

Several people gathered on the board, to be precise, it was Zhou An who was personally serving the dishes, and Tian Lu and the others were all stretching their necks to watch from the side, for them, it was rare to be able to watch Zhou An personally side dishes.

What's more, the dishes that Zhou An is serving are still brand new dishes that they have never seen.

Looking at some people's side dishes, you won't want to look at the second look after the first glance, but watching Zhou An's side dishes is a kind of enjoyment that will make people want to continue to look down.

The posture is very positive, the whole body is very clean, the knife is clean and neat, and it is clear that he also uses his hands to grab the dishes, but it will not make people feel that the dishes that have been grasped by his hands are not clean.

The chef's uniform is neat and tidy, the apron tied around the waist is also neat and new, and when serving dishes, the apron, hem, and sleeves will never get on the cutting board and cutting board.

The hands are clean, and there is not a trace of stain in sight.

He is cutting the sheep intestines, put the lamb intestines cooked in the white soup mutton barrel, under the technique of jumping the knife, flowing water, playing the piano generally, all cut into small pieces of uniform size in the blink of an eye, finished, the knife edge from the cutting board casually, the cut sheep intestines small sections, all into the yard bucket next to it, the knife edge did not touch the cutting board, the cutting board, but it has been clean, only a little oil stains on the sheep intestines.

Then there is the boiled mutton liver, the whole piece of mutton liver, two knives at will, cut into three irregular strips, fingers together, three strips of mutton liver are brought together, fingers are lightly pressed, the right arm does not move, the wrist holding the knife continues to beat rhythmically, the mutton liver on the cutting board will all become similar size, uniform thickness of willow leaf-shaped slices.

……

Usually, Tian Lu and others see the knife work of Xiaojiang side dishes, and occasionally they can see the scene of Tan Guang trying to make new dishes by himself.

But when it comes to knife work, Xiao Jiang is a lot worse than Zhou An.

The things that Tan Guang cut out were more than beautiful, but the speed was not as fast as Zhou An.

Zhou An at this moment, although he still looks like a teenager, his serious and exquisite craftsmanship makes it easy for people to ignore his age.

For example, Qu Yanyang, who just walked into the kitchen.

She walked lightly, and when she walked into the kitchen, no one noticed her.

When she entered the kitchen at this time, she happened to witness Zhou An's excellent knife work and serious appearance.

Very handsome!

This is how she felt in her heart after watching it for a while, although Zhou An is not handsome, but his current appearance, in Qu Yanyang's eyes, is much more handsome than those so-called handsome guys with oily hair and powder.

The kitchen was quiet, so quiet that only the sound of Zhou An's knife was being heard.

After the sheep liver is cut, the sheep blood is cut.

After the sheep blood is boiled, it is very hard, much harder than chicken blood, duck blood, and pig blood, but it is not the kind of hard that cannot be eaten.

Zhou An cut them into long strips the size of a lighter and stacked them neatly in the small yard bucket next to them.

Then there is the sliced and boiled lamb.

He didn't cut much, only cut two or three taels, and cut them into dozens of thin willow leaf-shaped slices, which were very good-looking, fat and thin, like with patterns.

Finally, he cut the coriander, green and red peppers, and onions.

After cutting these, he looked at Tian Lu and the others around him, thought about it, and changed the four sheep's hooves into knives, each of which was cut into two and changed into eight pieces.

When he put down the kitchen knife and picked up the dry towel on the board to wipe his hands, when he looked up, he noticed Qu Yanyang standing quietly at the kitchen door.

Stunned, Zhou An showed a smile, "Why is Manager Qu here at this time?" Hehe, it seems that you have a good mouth, just right! I'm trying the dishes here, let's process it immediately, you can try it with us, and then comment on it!"

"Manager Qu?"

"Qu is always good!"

"Good evening, Manager Qu!"

Tian Lu and the others also saw Qu Yanyang, out of politeness and enthusiasm for the beauty, the three of them greeted her with smiling faces.

Qu Yanyang was a little embarrassed, and lifted the paper bag in his hand, "I came out to buy something tonight, and I happened to pass by here, and when I saw that our kitchen light was on, I came over to take a look, Mr. Zhou, what kind of dish are you trying? It seems to be mutton?"

She didn't mention that she was coming to the food court to find food, because if she said that, there was a suspicion that she was deliberately coming to eat.

"Well, mutton, I'm going to get a haggis soup, a salt-and-pepper lamb's trotters and a braised mutton pot to try, it just so happens that they have been busy with me until now, and it's time to eat supper, so I'll give them a supper by the way, Manager Qu, wait a minute, it'll be fine right away! Don't go!"

Zhou An said casually, picked up a few things next to the cutting board, and went to the stove.

By the way, he said to Tian Lu: "Scoop me a big bowl of mutton soup!"

The braised mutton has been cooked a long time ago, and it has not yet been served in the pot, and the side dishes for making the mutton pot have long been prepared by Tian Lu in advance.

At this time, Zhou An turned on the stove and made these dishes very quickly.

Garlic slices and green onion slices are stir-fried in the pot to produce the aroma, pour in the cut lamb intestines, lamb liver, mutton slices in turn, stir-fry slightly and change color, pour in the mutton soup scooped by Tian Lu, and then pour in the cut mutton blood, and then add salt, monosodium glutamate, chicken essence, white pepper and other seasonings, two or three minutes out of the pot, sprinkled with chopped coriander, a large bowl of fragrant, very appetizing haggis soup is presented in front of everyone.

The white soup, colorful lamb intestines, lamb liver, mutton and mutton blood float and sink in the white soup, dotted with tender green coriander on it, and then with the hot white steam and aroma, Dahan grunted very angrily and swallowed a mouthful of saliva.

Then there's the mutton pot.

The mutton pot with good accessories is better done, the cut green onions and onions are at the bottom, and then the Chinese cabbage is spread, the cut tofu is stacked on it, and then scoop a few large spoons of the braised lamb and pour it on it, and use the braised mutton soup to submerge the vegetables in the pot for seven or eight minutes, sprinkle a little coriander, even if it is alive.

"Go get an alcohol stove to heat it up!"

After instructing Tian Lu, Zhou An began to make salt-and-pepper sheep's trotters.

This one isn't complicated either.

Boiled, cut the sheep's trotters under the oil pan fried twice, once warm oil in the pot, the sheep's trotters are slightly fried to deformation and discoloration, then scooped up with a colander, and then fried again at high oil temperature, fried fragrant sheep's trotters outside the skin, the skin after frying fragrant is not only slightly brittle, but also has tiger skin-like spots.

One dipping and one re-frying, in order to achieve the legendary effect of charring the outside and tenderness on the inside.

Finally, the green and red peppers and onions are stir-fried, because the green peppers, red peppers and onions are added, and when you stir-fry them casually, there will be a very attractive mixture of spicy and aroma in the pan.

At this time, pour in the freshly fried lamb's trotters, stir-fry a few times, sprinkle with salt and pepper powder, drizzle with sesame oil, and sprinkle a little shallots into it.

Qu Yanyang kept standing by and watching, his expression slightly tangled.

Because she never eats mutton, she thinks that the mutton is too heavy to hold, but she saw the haggis soup and salt-and-pepper mutton trotters made by Zhou An with her own eyes, but she wanted to taste it a little......

She didn't seem to smell the smell of mutton.