I have to say that what Duan You said is indeed reasonable, and it is no wonder why the deputy chief of staff would let him be in charge of the food for this celebration banquet, it seems that he wants to give himself a chance to make the chiefs familiar with him. ~Sui~Dream~Small~Say~щ~Suimеng~lā .

I really didn't expect that the chief would attach so much importance to himself, but Meng Chuan also planned to show his cooking skills, this is not simply for the upcoming chief, but more for the soldiers who worked hard to exercise, this time to go abroad to participate in the anti-terrorism exercise, it is not a crime, but it is indeed a little hard, after all, many times at noon in the exercise, everyone can not eat hot rice, they all rely on eating compressed biscuits and drinking boiled water.

Compressed biscuits are not unpalatable, but they are definitely not delicious, and they are a good thing to use to satisfy hunger, but if you want to satisfy your taste buds, they are really far from delicious.

As for the self-heating food for individual soldiers, they didn't bring it with them logistically this time, probably because they were afraid that the hot air would interfere with the progress of counter-terrorism.

Don't look at the individual self-heating food when it is heated, there is not much heat, but it can't stand the crowd, if hundreds of people eat individual self-heating together, the heat is conspicuous enough.

"Okay, Lao Duan, don't worry, I'll take it seriously."

As soon as Meng Chuan's words came out, Duan You was much more relieved, he was extremely confident in Meng Chuan's cooking skills, he didn't believe that someone would not be nostalgic after eating Meng Chuan's food, even if it was just the chief's familiarity with Meng Chuan, it was enough.

Just like the position of deputy chief of the military affairs section this time, if it weren't for the deputy chief of staff to speak, with Meng Chuan's own efforts, it is estimated that there will be no drama in this life.

More than twenty grills were placed side by side, each grill had a whole sheep forked on it, and at this time, the charcoal fire below was also lit, and Meng Chuan arranged for some soldiers to start shaking these large grills.

More than 20 large grills roasted whole sheep, which was a real strange sight, and many soldiers who had nothing to do gathered around to see the strange.

In fact, the method of roasting whole sheep is not difficult, the key is how to roast the flavor in, if we use our usual method of grilling lamb skewers to roast whole sheep, the taste of roasting will definitely not be good.

Because of how thick the meat of the roasted whole lamb is, if you sprinkle some cumin pepper noodles on the surface, only the surface will be flavorful, and the meat inside will have less salty taste.

Therefore, Meng Chuan specially prepared some sauce, spread it on it first, and marinated it while roasting, and the roasted whole sheep that came out of this way will taste quite good from the inside out.

And the sauce, don't use too many materials, mainly is water, sesame oil, salt, garlic, ginger shreds mixed together, after Meng Chuan is adjusted, pick up the brush and brush on the mutton, in the process of Meng Chuan's brushing, a little soldier asked: "Captain Meng, your brushing thing, it doesn't seem right, what I watch on TV is brushing some oil, cumin or something, you don't seem to have it." ”

Meng Chuan smiled, "I just want to give the mutton a taste, the kind you said is a later matter, don't worry." ”

In fact, if we want to make a roasted whole lamb with a very good taste, it is best to marinate the lamb with some ginger and garlic salt the night before, so that the roast will taste good the next day.

If we usually eat this at home, it is impossible to roast a whole lamb, but even if we only roast a leg of lamb, or only roast a little lamb ribs, we can also use this method, marinate for a period of time, and then roast, the taste is particularly good.

Meng Chuan can't help it, because of time, it's not enough to marinate for a period of time, so he can only use the method of brushing the sauce to absorb the flavor.

Meng Chuan's brushing was not enough, he brushed back and forth three times before he finished brushing the sauce in the bowl. At this time, the taste of the mutton is very sufficient, plus some sesame oil was put in the sauce just now, and now the fat on the surface of the mutton is mixed with sesame oil and makes a sizzling sound, because of the addition of sesame oil, so the smell wafting out is quite fragrant, so that the onlookers swallowed a mouthful of saliva.

But this is just the beginning, the roasted whole lamb has not yet been colored, and it is still far from the level of temptation.

Coloring is the most attractive part of the barbecue, if you want to roast the whole lamb with bright red oil, then coloring is a necessary step, and the coloring ingredients are very simple, just mix sugar and soy sauce.

This is also the material needed for the color of braised pork, you can imagine the color of braised pork, you will know what the roasted whole lamb looks like after coloring.

The soy sauce is salty and the sugar is sweet, but when the two seasonings are mixed together, there is no strange taste, just like braised pork, and everyone will never think that the taste of braised pork is strange.

After the soy sauce and sugar were brushed on the mutton, the color of the mutton changed instantly, from the initial light red, to the dark red and shiny back, as soon as this color went up, the eyes of the onlookers were shining, and the thought of being able to eat such a roasted whole sheep later, one or two couldn't help drooling.

After the sugar color was good in turn, Meng Chuan was not in a hurry to continue brushing the sesame oil, because the fat oil on the mutton had not been completely refined, and if he brushed the sesame oil at this time, it would not only be redundant, but also interfere with the taste of the meat.

But you can't wait for the fat oil to dry up and continue to brush the oil, in that case, the fat meat is delicious, but the lean meat will be particularly firewood, and the taste is a little worse, generally we just need to see that the oil on the surface of the meat is not much, and the crackling sound is small, you can brush the oil again.

Because the meat of the whole mutton is relatively thick, the oil brushing is also to ensure the taste of the mutton, so if we only roast small pieces of meat, then there is no need to be so troublesome, the fat on itself, if the oil is refined, it is enough to ensure the taste.

After about another hour of roasting, Meng Chuan began to brush the last oil, and after brushing, sprinkle some cumin, chili noodles, and salt on top of the roasted whole sheep.

If you still feel that the taste of lamb is insufficient, you can adjust a sauce dish yourself, if you prefer spicy food, then use red pepper, ginger, garlic, minced green onions, and chili oil to make a spicy sauce plate.

If you prefer something sweeter, add some sugar, sweet paste, tahini and the like.

Meng Chuan didn't choose these sauce plates, the roast mutton is a big mouthful of meat, mixed with the taste of oil, spicy and salty, eat in the mouth, drink a sip of beer, that is called beauty.

If you get too much sauce, it will not only get in the way, but also affect the taste of the beer, and it will be a little bit more interesting to eat meat and drink alcohol.

As soon as Meng Chuan's roasted whole sheep was done, he heard a whistle blowing in the camp, and it seemed that the leader was coming, and the soldiers had to gather and have a good appearance.