The eight-month-old lamb has not even grown teeth, and the meat is extremely delicate, so it does not need to be cut into meat slices when 'chopping pieces', and it can be processed into small pieces of meat two or three centimeters square;

Zhouzhou chooses 'linbone meat', and after removing the fine bones, it is slightly connected to the fascia, and if there are some inches of gold cartilage hidden in the meat, it is even more of the top grade.

When dealing with various ingredients, chefs like 'flying water' and 'pulling oil' the most, the former is to quickly boil the water, and the latter is to quickly pass the oil in an oil temperature of about 80 degrees;

Flying water is just that, some people are even so obsessed that they have to 'pull the oil' of the cabbage first to fry a Chinese cabbage, so that the taste is crispy, but can such a greasy thing still be eaten?

August sheep is even the most common breed is the best meat quality, so it is absolutely not possible to do anything 'pulling oil', Zhouzhou is flying water, the fat man is rolling the bun skin on the side and still does not forget to praise, "Boss, your posture of flying water is really handsome, at first glance it is a special chef!" ’

Chen Yan is much calmer than the fat man, and people care about the new dish that Zhouzhou is cooking.

The dishes are piled with milk mutton and roses, which deeply moved Chen Meinu in both spiritual and material aspects.

Under the gaze of Chen Yan and the fat man, Zhou Zhou put the suckling mutton flying through the water into small porcelain bowls.

There is no oil in the porcelain bowls, only pure water that can barely reach the belly of the little finger, and then these porcelain bowls are put into a large iron pot, and then the rice wine mixed with sake is poured into the pot, and the fire begins to burn.

After a while, the faint aroma of rice wine filled the kitchen.

The rice wine brewed with wine is completely different from the spicy liquor that is spicy in the nose, forced by the heat, the wine has a long aroma and veins, but it is very mild, and there is a faint sweet and sour taste; Not only will it not be intoxicating, but it will make the fat man and Chen Yan feel refreshed, and even the buns are more powerful.

A few curious eyes also looked at the big iron pot on the stove and Zhou Zhou.

I saw that Zhou Zhou fine-tuned the fire from time to time, and the rice wine in the pot was always kept at a boiling level under his control, and this temperature was enough for the pure water in the small porcelain bowl to evaporate slowly.

And so a very wonderful scene appeared... The wine in the pot was originally very strong, but it was diluted a lot by the water vapor coming out of the small porcelain bowls, and because Zhouzhou did not add a lid to the pot, the wine and water vapor would quickly dissipate when they were slightly entangled above the iron pot, leaving only the faint aroma of wine in the pot.

This is the 'forced' method in the cooking technique, but the performance in this top dish is more complicated, the rice wine in the pot slowly forces the moisture in the porcelain bowl, and the moisture in the porcelain bowl is also forcing the wine, so that the suckling sheep inside can borrow a vein of wine aroma, but will not be buried by the excessive wine aroma of the mutton itself.

In this environment of internal and external pressure, the pure water in the small porcelain bowls gradually evaporated, and at this time, the suckling mutton in the bowl has also absorbed enough wine, and began to melt the fat under the heat of the bowl wall, and slowly ooze clear mutton fat.

This is the time!

When the fat in the lamb begins to melt, it is the best time to absorb the flavor.

"Dry forcing method" is not like frying, stir-frying, cooking, frying, stewing, boiling, stewing and other cooking methods have a longer flavor time, if you do not grasp this rare moment, this pot of dozens of bowls of dry forced sheep will be directly wasted because of the inability to taste or lack of flavor!

What is 100 years of experience? That's it!

Zhou Zhou's right hand quickly grabbed the salt bowl, it was really as fast as lightning, and at the same time, his body took a half step back, letting go of the rushing water vapor in order to find out the vision!

Lean sideways, raise your right hand above your shoulder, your hand in front of your eyes, and lead your body steps! The whole body is like a large teapot with a dragon's spout tilted slightly in the direction of the spout!

'Brush, brush, brush..."

As Zhou Zhou's right hand swayed up and down, left and right, the salt powder flew down like snowflakes... Every small white porcelain bowl placed in the big iron pot is evenly poured into the appropriate amount of salt powder, which is quickly mixed with mutton fat and inhaled into the deep place!

Salt is the first of all flavors!

The best way to cook lamb is to use only one salt!

So this pot of dry milk sheep doesn't need any green onions at all! Ginger! Garlic!

There's no need for messy fish sauce and hoisin sauce!

All you need is this salt!

Suddenly, the mixed aroma of wine and mutton fat was directly hooked out by this handful of salt! Boom in the pot!

It's so fragrant... What kind of fairy delicacy is this, it's almost a starving person!

The fat man, Chen Yan, and Xiao Zhang swallowed saliva one by one; Zhou Zhou's incomparably elegant salt sprinkling action dazzled the three of them.

I go, can I still sprinkle salt like this?

What a handsome brother who sprinkles salt!

This is the time!

The three of them suddenly saw a flower in front of them, only to see the petals flying in the air and falling red......

It was countless rose petals that began to soar from Zhou Zhou's hands, they crossed the water platform, walked through the vegetable table, passed through a pair of fair, soft, and infinite possibilities of wonderful hands, as if implying some kind of beautiful melody, quietly flew into the pot...

The rice wine that was close to boiling in the big iron pot immediately changed color, and a cloud of rose-red fragrant mist instantly shrouded the pot body.

The aroma of wine, meat and flowers is perfectly blended in it,

The fat man only felt that his eyes lit up, as if he saw countless roses in the air competing to open first......

Zhou Zhou covered the pot as quickly as possible, and when he opened it again two minutes later, the rice wine in the pot had completely dried up, and in dozens of small porcelain bowls was a soup base composed of wine mist, flower color, and mutton fat, and in the shallow rose-colored fragrant soup was a piece of mutton fat and white meat......

The fat man looked stupid, Chen Yan was stunned, Xiao Zhang, who was known as X164 'Little Bailing', felt a burst of dry hair in her throat, and at this moment she was sure that only the rose-colored fragrant soup in this bowl could make her throat more comfortable.

The top famous dish rose dried forced suckling sheep, achievement!

It will be a dish that combines all the gastronomic fantasies of humanity!

Or maybe it's never been a delicacy, it's a dream.

"Fatty, the first pot of steamed buns should be out of the pot, right?

Everyone is ready to eat! ”

Zhou Zhou turned around with a relieved smile on his face.

This is the first time he has completed a famous dish 100% with the dry forcing method, and I wonder how many skill points he will get?

The skill values in the basic interface of the system are increasing like crazy... Knife skills, stir-frying skills, civil and military fire skills, taste control...... It's a crazy beating that doesn't talk about correspondence at all, and it doesn't make sense at all, and every jump is a four-digit number!

......

The dining car was already full of passengers, and the previous 'Tongtian River White Chop Chicken' made both new and old passengers impressed by Zhouzhou's cooking skills, not to mention that today there are 'rolling' and the most controversial 'rose dry milk sheep' that represent many people's childhood memories.

Especially the latter, the foodies in the dining car have eaten this dish all over the country, and there are really all kinds of dishes... It seems that this dish of dried roses can encompass the salty and sweet in the south, sour in the east and spicy in the west, and it seems that all kinds of private goods can be kneaded into this dish.

Anyway, eating this dish is eating the chef's 'private goods', so it is better to try Master Xiao Zhou's.

If you want to say that the passengers have the greatest expectations for Zhouzhou, it has to be a few old customers.

Zhang Zhouxuan's old man, Hu Lingjiu, who wants to be the king of chickens and not the king of ducks, Xu Ning, Su Rou, Lu Meiqi, Brother Jinmen, shawl hair......

At this moment, in everyone's heart, there is a 'rose dry suckling sheep'.

...

First of all, thank you for the 10,000 yuan reward from the book friends, thank you for your love.

At the same time, thank you for your follow-up, recommendation, and monthly pass support.

Other than that... There is only one shift today, and I have a low-grade fever for the third time.

I don't understand what my situation is, my family has a high fever in two or three days to complete a round, but I have a low-grade fever every two or three days, and it does not affect my diet, it is the kind of sore limbs and very tired spirit....

Based on the experience of the first two times, I should recover quickly and will not affect the later updates, but today the state is really poor...