Lan Ting Xuan's menu is adjusted according to the seasons, and since the weather has cooled, a special winter delicacy has been added - cactus mutton.

Of course, this is not to say that lamb is made with cacti, just because the dish comes from the cactus' homeland, Mexicali.

Tang Yuan wore a chef's hat, a transparent eye mask and gloves to cut onions. Spicy purple onions are used in the mutton, he can't tolerate it, and Yang Jianxin is doing other work, so he can only go into battle himself.

Shred the onion, dice the potatoes, divide the carrots in half, crush the garlic granules, debone the imported lamb short ribs, and cut the lamb into pieces for later use.

Add cauliflower oil to a hot pan, add the garlic first, then add the onion and carrot in turn, and stir-fry the vegetables until fragrant. Pour in the peeled tomato flesh and coriander seed powder, sprinkle more titian with the powder, then add the bell pepper and chopped thyme, season with salt and black pepper, pour the water over the vegetables, mix the potato wedges and simmer together.

Wait for the soup to boil, change all the ingredients together and pour them into the cast iron pot, then evenly arrange the lamb pieces, and transfer them to the oven to bake.

Pour half a bag into a bowl, add the same amount of hot water to the bowl, and soak for a while. There is also rice in this foreign country, but it is not steamed like in China, but it is convenient to make it into fast food. At this time, the mutton was also roasted, Tang Yuan asked Yang Jianxin to go to the freezer to get yogurt, and he first opened the lid of the pot, the thick aroma of meat came to his nose, the soup was absorbed by the mutton, the meat pieces were full and shiny, the spoon scooped out, the soup was rich, and the mutton was soft and rotten.

Tang Yuan spread a thick layer of lamb pieces on top of the couscous, drizzled with a soup mixed with vegetables and spices, and finally poured thick yogurt and garnished with a few bitter endives.

This dish is said to be a dish, but it is actually a home-cooked dish in some parts of Europe, especially in winter, when it is often on the table. Tang Yuan had an understanding from the pumpkin Basque Country, and homely things are not delicious if they are not seen, but can add more to the warm atmosphere.

Shen Tang had already seen the notice of a new dish from Lan Tingxuan's official account, and it happened that the baby's birthday had also arrived, so she had already set a location and brought the family over for dinner.

The young lady at the front desk thoughtfully arranged a round table close to the kitchen for her, and carefully arranged it for her. Shen Tang looked at the white tablecloth with rose petals to form a family pattern, and the little girl who was dancing the ballet crystal in the middle, and his heart was warm.

Father Shen touched it magically: "It's still a real flower!"

The baby leaned out in her arms, and wanted to touch the rotating crystal in the middle, Shen Tang hurriedly put her into her mother's arms, took out her mobile phone from her bag, and recorded the beautiful scenery first.

This authentic French meal was full of flavor, and even the usually picky eater was very patient to sit on the baby chair by himself, scooping spoonful by spoonful of the cake in the pumpkin. This is different from the pumpkin Basque that Yu Jian and the others ate, it was specially made by Tang Yuan for the baby's taste, the salt and sugar were halved, and more egg liquid and pumpkin puree were added, which was healthy and delicious.

As a mother, Shen Tang naturally tasted it when she first served the food, and this bland and suitable taste for babies made her move, and her eyes looking at the kitchen added a touch of gratitude.

Chef Tang always cares about everyone's needs inadvertently.

"There's just no rice to eat." Father Shen touched his stomach, always felt that something was missing, and watched his daughter eat pasta one by one, only then did he remember that what was missing was to eat two bowls of rice for every meal.

As he spoke, the cactus mutton was served, and in a huge bowl as big as a basin, it was full of golden pieces of meat, without the smell of mutton, but with a sweet and milky aroma.

The waiter introduced: "Underneath the lamb is cousme."

Father Shen pondered for a long time and asked curiously, "What kind of rice is Gu Simi?" He had heard of fragrant rice, stalk rice, and glutinous rice, but this was the first time he had heard of the name of this ancient rice.

"It's a kind of couscous, which looks a bit like millet. This is made from the day after tomorrow, but the nutritional value is very high, low carb and low lipid, and people with high blood lipids and blood pressure are most suitable for eating. Babies can eat a little bit too!" The waiter talked to everyone professionally, squatted down again, and wiped the corners of the baby's drooling lips with a tissue.

The little baby stared at this beautiful sister with a serious expression, and after two seconds, he suddenly grinned at his gums with rice grains and smiled shyly.

Shen Tang was amused by her, pointed to the baby and said, "This child is smiling at a stranger for the first time~"

Father Shen stood up, carefully looked at the pot of rice in front of him, looked at it for a while, and then hesitantly picked up the spoon, dug a big spoonful from top to bottom, the pale yellow rice grains showed a crystal luster, and put them in his mouth together with the mutton pieces. The meat is soft and glutinous and sweet, and there is a special fragrance of carrots, which melts in the mouth, fragrant but not greasy. The cousmere underneath is loose and delicious, with a faint smell of wheat, as if you are in an endless golden farmland, full of ears of wheat as far as the eye can see.

Father Shen raised his eyebrows, feeling that this taste was a little magical, and unconsciously ate one spoonful after another, eating happily.

Shen Tang turned around, only to see that there was only half a pot of cactus mutton left, and he hurriedly shouted: "Dad! Eat less!"

Shen's mother was also dumbfounded, and pulled her wife's hand: "Does it taste so good?"

Dad Shen: "Very good! I'll take another bite, and I'll ......take one bite."

The family laughed and laughed.

Tang Yuan looked at the table of people outside through the glass, infected by their smiles, and was in a good mood. He looked at the remaining piece of mutton in the cast iron pot and summoned Yang Jianxin: "You soak a cousco, and I will send it to the next door later." Let's see what they're cooking today."

Yang Jianxin immediately understood: "Yes, I guarantee that you will eat to your heart's content!"

……

Yu's restaurant is not peaceful today.

First, the dishes that had been prepared the day before suddenly spoiled and could not be used. Even though the two brothers of the Yu family changed the menu, they sent an extra dish to each table with ingredients, which barely calmed the emotions of the diners.

And then there's now. In the original bag of spices where the star anise was placed, there was a mangweed. This kind of thing is very similar to star anise, but it is highly toxic, and the toxicity can directly irritate the mucosa of the digestive tract, and even a small amount of accidental ingestion will cause symptoms of dizziness, nausea and vomiting.

There weren't many guests today, so Yu Jianping asked Zhou Xiaoyan to stop the reception of individual guests, turned out all the ingredients in the back kitchen, and checked the past.

Sure enough, a problem was found. In addition to the star anise, which is mixed with mangweed, the spice bag where the grass fruit is placed is mixed with poppy husks.

Yu Jianping was so shocked that he broke out in a cold sweat. Their spices are all bought from regular suppliers, and there has never been a problem, when exactly did these things get mixed in? Is it the problem of the ingredient vendor, or is there a ghost in the kitchen?!

Yu Jianping frowned and glanced around, stopping his gaze on Han Yu.

"Xiaoyan, immediately hang up the notice, the Yu family restaurant will be closed for three days for rectification!" Yu Jianping said sharply.

Yang Jianxin just wanted to knock on the door of the back kitchen, but was shocked by this sound. He leaned his head on the door panel and listened carefully, his eyes widening.

It's a shame, something happened to the Yu restaurant!

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