So, the Drunken Xiang Pavilion became popular again, but now Ye Tian Tian Chang has learned a lesson, and knows that he will send the new dishes to the palace first, so that the noble people in the palace can eat first, and his small shop can continue to open.

The first thing Ye Tiantian had to do was to make the first dish in Sichuan cuisine.

"The first dish I want to do today is the mutton soup pot, this is a big dish, in order to minimize the use of equipment, it is used as mutton stewed radish, the most important thing in this dish is to deal with the smell of mutton in the middle." No matter what the animal is, this is the place that needs to be dealt with the most when it comes to making a dish.

Because here, it is the first time that mutton is served on the table, and it is not easy for farmers to eat mutton simply to chase satiety, and to make mutton fresh and delicious.

"First wash the mutton well, at this step I will tell the workers who are washing the vegetables outside, and then cut it into small pieces and prepare." Ye Tian Tian demonstrated the knife work, and the chefs thought that Ye Tian Tian had an ingenious idea to do a good job in the Zuixiang Pavilion, but he didn't expect Ye Tian Tian's knife work to be so solid.

"I thought that the shopkeeper's idea was good, so there were so many dishes, but I didn't expect the shopkeeper's knife skills to be so good." A cook smiled and complimented.

Ye Tiantian smiled and said, "Since I was born as a cook, this is the most basic thing, how can I leave it?" ”

While talking and laughing, he stared at the boiling water in the pot.

"Then put the mutton in the pot, boil, remove the blood foam on the noodles, and then put the mutton in clean water and wash it well." This is the first step in getting rid of the smell.

Ye Tiantian neatly changed the pot and said, "The next step is to fry the mutton." ”

"Heat the oil over medium heat, add the green onions, fresh ginger slices, star anise, Sichuan peppercorns, and add the mutton and stir-fry until fragrant." Ye Tiantian's neat palm is very beautiful.

"Then add cooking wine, stir-fry quickly, then add a little rock sugar and soy sauce to color, add water, and start simmering." After Ye Tiantian closed the lid, he turned to look at everyone.

"This is a big dish, so you have to prepare it in advance, but this is a good product to warm your stomach in winter, so it is beneficial and harmless for Zuixiang Pavilion to launch these dishes." Ye Tiantian said that because many restaurants pursue the speed of cooking, they have cut down many cumbersome dishes.

"So let's prepare this dish earlier, so as not to delay the preparation of other dishes." Ye Tiantian said with a smile.

"When the mutton is cooked for seven minutes, add wolfberries, radish and a little salt, and when the radish is soft and rotten, it can be served directly to the table." Ye Tiantian said.

The smell of lamb was smelled throughout the kitchen.

"I didn't expect mutton to have such a method, I thought there was only such a dish as roasted mutton." A cook who has made mutton said.

Ye Tiantian said with a smile: "Since it is an ingredient, there must be a variety of methods, I only know some, if you have any opinions, even if you put it forward, cooking this kind of thing is originally to make your own taste, I am a person, I like to learn cooking skills with my peers the most." ”

"yes, I wonder what the shopkeeper's next dish will be?" With the first course, everyone's interest was aroused.

"Now that we have the soup, the next dish is cumin mutton." Here in the capital, Ye Tiantian has not used such a thing as cumin, after all, in addition to barbecue, Ye Tiantian has not thought that anything can be made with cumin.

"Cumin, what is this?" The cooks don't seem to know about the spice.

"This is what I got from the merchants of the Western Regions by accident, and I couldn't find a way to use this spice before, so it's a good time to make this cumin mutton today." Ye Tiantian said.

After Ye Tiantian brushed the pot, he began to cook the second dish.

"Or cut the mutton into small pieces first, preferably one by one, so that it will be more flavorful, and then add cornstarch, and then add some cooking wine, mix the mutton and cornstarch together, and grasp it well." Ye Tiantian carefully grabbed the mutton.

"The lamb in the bowl is almost done, then add some cumin powder, then peppercorn powder, and salt, don't put too much salt, and then try how it tastes when you fry it.

"Heat the pot, add a little soy sauce, add the mutton and start stir-frying after the oil boils, wait until the mutton changes color, then continue to season, add some prepared chili powder, and sprinkle some sesame seeds when it comes out of the pot." Although Ye Tiantian said that it was easy, the actual operation was very difficult.

First of all, the amount of mutton, not too much, not too little, once the dosage is determined, the seasoning can be slowly controlled, followed by the raw and cooked mutton, the taste of mutton must be good, not too raw, not too cooked.

"Let's all try the taste, although this dish looks very simple, but the heat is difficult to control, this is the most important thing in the winter of the Drunken Fragrance Pavilion, you must not take it lightly, you know?" Ye Tiantian knows the mind of the cook, and it is because of the long-term exposure to the same thing that he will have a proud mind.

Every chef present tasted Ye Tiantian's dishes for the first time, and the entrance was the burnt aroma of sesame seeds, and the mutton in the entrance was just chewy, making people feel that the aftertaste was lingering.

"How? Not bad, right? Ye Tiantian said with a smile.

After taking a bite, I found that the taste was surprisingly good, and it seemed that my cooking skills were still not rusty.

"These two dishes are new dishes we launched, and Qingshui is a new wine we launched in winter, and pineapple crisp is a new snack, but the things behind are not in a hurry, let's take a time to learn slowly, the most important thing is these two new dishes, you know?" Ye Tiantian resumed his identity as the shopkeeper, and said with a serious expression.

The cooks naturally knew Ye Tiantian's attitude, and said with a serious face: "Yes, we will do a good job." ”

After Ye Tiantian explained the important things in his heart, he was ready to open tomorrow.

"Tomorrow's wine is still the same as usual, first give the guests a glass of good wine, pineapple crisp made into a meal after dinner, the mutton in the middle is strongly recommended, mutton nourishment, it is best to eat in winter." Ye Tiantian said.

"There are still some things in my house, so I'll come back first, I won't come to keep an eye on tomorrow's opening, you must do a good job, don't let me down, you know?" Ye Tiantian feels that he is very much like the leader of modern sales.

The people in the Drunken Incense Pavilion replied uniformly: "Yes, the shopkeeper." ”

"As long as you do things beautifully, your salary will be doubled." Ye Tiantian said with a smile.

Double the salary is indeed a good reward, and everyone has confidence in their hearts.