The shopkeeper who is making dishes is completely different from his usual appearance, and the shopkeeper who usually looks like a good gentleman is now in the eyes of the fire of concentration, and the state of the whole person is different, and the whole kitchen feels like a solemn place.

All the guys have their own tasks, but the command of the center is still the shopkeeper of Lage, after the bloodletting, the shopkeeper Lage began to work on it, emptying the inside of the flame boar, and then rolling the long tail with a vertical plant, and then coiling it up, and finally disposing of the pig's head. After that, he rubbed salt all over the body of the flame boar, and then used a small brush with a thorn hook to start patting on the pig, from front to back, four or five times.

At this time, the guys below have secured a huge steaming drawer on a huge stove, this steaming drawer is so big that it is the length of a pig, and the processed Yanshan pig was carried up to the steaming drawer by several people, and began to overheat, and on the side, the shopkeeper looked at his pocket watch nervously and began to time. When I saw this, Zhang Yishan Zhao Jinlong was already blinded, how many times did this flame boar say that it was a roast pig, it was a famous barbecue, and when it was time to operate, how did it change to steam? ? Don't take the test?? Is it red when steamed? Same as crabs?

As soon as Zhang Yishan thought about this question, he was stopped by Ling Xingyue, "Yishan, don't be impatient, I think the shopkeeper is doing this for a reason, take a good look, in the end, if there is anything you don't understand, it's better to ask for advice, the current state of the shopkeeper, it is estimated that he can't answer clearly what you ask."

Zhang Yishan thinks it's right, the shopkeeper can't see or hear anything else now, and now his eyes are spinning back and forth on the pocket watch and the steaming drawer. It's better not to bother, just watch the shopkeeper pull the heat, look at the watch, suddenly just wave his hand, and the men under his hand immediately took down the huge steaming drawer, and then opened it directly, and in the huge steam, a basin of cold water with ice ballast was poured on the white pig. In the steaming of the water, the shopkeeper once again took out the small brush with hooks and thorns, with salt, and slapped back and forth on the pig, and after slapping again, the steaming drawer was once again filled by the stove on the table, and the huge steam filled the entire steaming drawer again, and it was taken down again at the same time, and it was taken down again, the same ice ballast water, the same salt, the same hook brush, the same patting, but after this trimming, the whole flame boar was not sent back to the steamer, but was worn on a pole and sent to the oven.

It was only at this time that the state of the shopkeeper relaxed, and the sweaty shopkeeper sat on the chair by the oven and kept wiping his sweat, "Oh, this is really old, a flame boar is like this." Ling Xingyue and the four of them surrounded her, "The shopkeeper is hard. "The shopkeeper of Lage saw four people here." Yo Yo Yo, what did you say, four adults, I really didn't say hello, I just looked at the Flame Mountain Pig, when did the four of you come? ”

Ling Xingyue smiled, "When we started to prepare, we had already arrived, but the shopkeeper was all cooking at that time, so naturally we couldn't get into your eyes." "Oh, sin and sin, I think a few people came to this back kitchen just to see the production of this flame boar," "Yes, it is true, but we also have a little doubt, why this flame boar should be steamed first and then roasted, and please ask the shopkeeper for advice." "Lahot shopkeeper smiled" This is the practice of our elf treasure diamond, you must know that the original practice of this flame mountain pig is to roast directly, the essence lies in the large piece of fat on the back of the pig, if it is directly baked, after the fat is roasted, most of it is not able to enter the evil in the meat, therefore, there are only a few positions of flame mountain red that are good taste, and the rest of the positions are not much different from the roast pig that is usually eaten. "Love the Book House

Saying this, the shopkeeper pulled hot, raised his hand and took the extremely fast roast suckling pig from the plate next to him, ate a piece himself, and handed a few pieces to Ling Xingyue and the four of them. "There is not much difference in taste from this roast suckling pig, although it is more fragrant, but if you want to be a famous dish, it is far from enough. But with this piece of fat on the back of the pig, the taste of the flame boar is very different, so how to make the best use of the fat on the back of the pig, one is the pursuit of the masters of the kitchen of our various restaurants in Maserala. ”

The shopkeeper said as he checked the temperature of the oven, and then told the men to lower the heat a little. Turning around and continuing to drink, Ling Xingyue said, "At this time, I thought, if I can make this grease overflow a little in advance, so that the coverage of this grease is larger, will this flame mountain red be able to come out more?" So the experiment began, of course, during this experiment, you can't use such a valuable ingredient as the flame boar, but it can be made with ordinary pigs, a few times, I found that if the pig is heated by steam before roasting, the fat will come out partially, and because the temperature of steam heating is limited, so the amount of grease can be controlled, so I finally made it with a flame boar, and found that the effect is wonderful, and it has developed into the practice of our elf treasure diamond, You must know that the flame mountain red in other places is not as thorough as the flame mountain red of our elf treasure diamond, and we can taste the unique fragrance of flame mountain red from the first bite to the last bite. Very authentic. ”

Saying this, a few people suddenly realized that the original practice of steaming first and then roasting was to make the fat spread more reasonable, so what about the ice water and the small brush with hooks?

The shopkeeper smiled:

"The small brush of the hook is to let the grease flow out, but before we roast, we can't let too much grease flow out, so the ice water is to collect the pork skin, not to let too much grease stretch out, the difficulty of this dish, basically here, can not let this fat have the slightest waste, but also without losing the rich aroma, and, to ensure that the roasted flame mountain pig, the skin is tight, can not appear to break the skin, although the broken skin will not affect the taste and taste, but such a famous dish, if the appearance is worse, After all, it is still a little worse, and the guests' expectations for the hotel are perfect, and we must always do our best. ”

Ling Xingyue and the others were very emotional, this path of enlightenment, 84,000 methods, all of them are comprehensions, and the shopkeeper's pursuit of this food is no less than the pursuit of strength by a few people, which makes people sigh.