Spread the scourge of Huan'er, occupy a shoal in the river bay, chase and play happily, the happiness of young people is so simple, as long as they get together, there is a place where they can scatter Huan'er, they can play with you flowers.

The battle of the water fight became more and more intense, and even the usually reserved girls put down their bodies and began to fight hard, and Yao Jiayi and Yao Xiaohuaer, who were originally crazy, were even more carried away, relying on the protection of Wang Hongyu and Zhang Lei, holding the enamel basin in both hands, invincible in the water, completely unaware of why his own brother did not appear.

Only Mi Xue, who was thoughtful, was a little absent-minded, looking in the direction of the farmhouse from time to time, curious about what Yao Yuan was doing?

Yao Yuan, who is full of a big head, generously bought a sheep of sixty catties, and was ready to personally pay out of his own pocket to invite the whole class to eat roasted whole sheep, and the reason for the whim to do this is probably in addition to the instinct of a good cook, that is, he will never let go of the good ingredients he encounters, and the other is to shorten the distance with his classmates, who knows?

The shopkeeper Huang Le couldn't close his mouth, and he was busy cooperating on the side.

There was originally a shallow cement pond in the corner of the yard, which was originally intended for fish farming, but now it has not been used for a long time.

The various methods of roasting sheep mentioned above do not seem to be suitable for use here, there is not so long to marinate and taste, and there is no time to dig any naan pits, but don't forget, when it comes to eating sheep, there is another big expert in the world, that is, the herdsmen on the Mongolian steppe.

Yao Yuan was fortunate to live in a herdsman's house on the grassland of Dongwuqi for a few days, and he had seen how people handled sheep, which was really like what was said in a certain program: high-end ingredients, no complicated seasoning, and no complicated production process.

The white sheep is directly on the fire, and a few noodles are simply turned on the grill, even if it is alive, the only seasoning used is salt and chili powder.

Today, Yao Yuan is going to change this method slightly, and wants to try it to see how it works.

Today's sheep is a bit big, after washing and peeling forty pounds of white mutton is very thick, not so easy to mature, I had to let Lao Huang find to see if there is a waste gasoline barrel, find a broken halves, use half of the gasoline barrel as a cover, with a lid of the oven can play a role in even stuffy roasting, not afraid of roasting is not cooked.

Then he drew a simple schematic diagram and asked Lao Huang to find an electrical welder in the village, and use steel pipes and steel brazing to weld out a shelf for fixing roast sheep.

Lao Huang's family is not a farmer, their hands-on ability is very strong, they even built the house by themselves, and it is completely pediatric to renovate an oven with a fish pond and weld an iron shelf, and it can be done in minutes and effortlessly.

As for seasoning, the ready-made seasonings in the kitchen are enough, and there is not much time to soak the code flavor, and the sheep is relatively large, Yao Yuan simply used a lot of garlic plus ready-made green apples in the orchard plus a few vegetables, and then combined with some ginger and onion spices to mix a material water, used to soak the white sheep, change the thick part of the white sheep to the knife, cut it and make it taste, put it in the water and simply soak it for an hour or two, as long as the blood water is soaked and the flavor is simple.

Then coat the lamb with sauce and let it dry in the shade for a while, and all the preparations are done.

The chef will adapt his cooking to local conditions, integrate local characteristics, use green apple puree to flavor the mutton and remove the smell, and then mix and season with several sauces with apple puree, which is an inspiration from Yao Yuan.

But his move looked quite puzzling in the eyes of Lao Huang and Xiao Huang.

Yao Yuan explained while operating: "In fact, the water is mainly to add flavor to the mutton, and at the same time add a little bottom taste, if you simply use some ginger, onion and garlic can also achieve the goal, but we have ready-made apples in the orchard, and the fruit acid in the apples will add a special flavor to the mutton after use, and at the same time can play a role in tenderizing mutton, this technique is very common in Western food, almost all kinds of fruits can be used, our family stew beef does not also like to add some tomatoes or hawthorn and the like, it is the same reason." In the future, when you do it yourself, you can experiment more, fruits and vegetables can be used to add flavor, such as celery, carrots, tomatoes, and onions. ”

The Huang family father and son nodded convincingly.

"In addition, I haven't used the mutton varieties on your side before, I don't know if it smells big, if it is produced in the Inner Mongolia Prairie Dongwuqi or from the Northwest Gobi Desert Tan sheep can save this process, these varieties not only do not have a smell, but also have their own special flavor, if it is these breeds of sheep do not need to be soaked in water directly to use. Therefore, if you are operating in the future, you will have to spend more time on the selection of sheep, and the size of the sheep also needs to be paid attention to, the larger sheep is not easy to roast, and twenty or thirty catties of sheep are actually the most suitable for roasting. ”

In fact, Yao Yuan didn't have much opportunity to operate the whole sheep himself, but he had seen it many times, and the chef was the highest level in the industry, in fact, he still played with the word "fire", which refers to the fire worker, which is the grasp of the heat.

The size of the charcoal fire can be directly observed with the naked eye, and the temperature at that time can be distinguished by the color, and after knowing these rules, it seems quite difficult to roast a whole lamb, which is not a problem for a professional chef.

After all, in a professional kitchen, it's much easier to bake things than to control the heat on the stove by an apprentice who has worked in the siu-mei stall for a year or two.

On the other side, the mother-in-law took her daughter-in-law to prepare other side dishes in the evening, at the request of Yao Yuan, the other dishes are mainly vegetarian dishes, in addition to the harvest of dipping pickles, but also prepared cold bitter vegetables, garlic willow sprouts, fried pepper sprouts and other wild vegetables, each of which is a large pot, in addition to the farmer's mixed tofu, fried peanuts, white cut lamb liver, wild onion scrambled eggs, fried small river shrimp, fried small river fish and other good dishes.

The conditions in the farmhouse are really limited, and there is no way to consider what dish to combine when preparing these dishes, so the main theme is to clear the mouth and serve the wine.

Mother-in-law baked a good hand of pancakes, put a thick stack of golden pancakes in a basket, look at the appetite, each table a large pot of stick stubble porridge, plus a pot of chili pepper mixed with pickle gnocchi, is the staple food of the whole night.

Such a meal is definitely a benefit and no expense, Lao Huang estimated the cost, and his heart was already happy, but he didn't expect that this Xiao Yao in front of him looked young, he was definitely a master who loved to eat and would eat, and he would roast the whole sheep in the future, and the rest of the side dishes would be prepared according to this standard, so it would save the old nose money!

Yao Yuan was still over there and advised: "Don't follow this completely in the future, you have to add some stir-fry or something to the roast whole sheep table, or the customer is a barbecue and a cold dish, it will be uncomfortable to eat, according to your craftsmanship, add two or three small stir-fry to each table, this is perfect!" ”

Lao Huang nodded convincingly, stretched out his hand to Yao Yuan and handed over a cigarette, and lit it with respectful hands: "Master Xiaoyao, today is a noble person we have met, and we have learned the craft of roasting whole sheep, and it is estimated that business will be much better in the future." ”

"Don't, Master Huang, don't say that, in fact, you know it after reading it once, the threshold for roasting whole sheep is very low, it is a person who can learn it after watching it several times, if you can make a fire, I estimate that the neighbors around will definitely learn from it, and when the time comes, the competition may not be as easy as you think, but you remember, it is not easy to roast the whole sheep if you want to do it well, you really have to work the water and sauce, and you can do it in place, and then keep the taste, and no one is afraid of competing with us." I can tell you a lot of the truth, but the actual operation depends on your own craftsmanship. ”

Xiao Huang guarded the stove and turned the roast sheep, his face was smoked black and red, but he didn't think it was bitter at all, and replied happily: "Don't worry, when you mixed that sauce just now, I wrote down the proportions of noodle sauce, soybean paste, garlic hot sauce, and five-spice powder, and I won't change it again, I also figured out the ingredient you said, go back and experiment more, I can't be wrong!" ”

Yao Yuan was relieved that Xiao Huang was a willing person, and his answer just captured the key to the taste of roast sheep.

"But Master Yao, it seems that everyone has to use cumin to roast sheep, why are you useless today?" He brushed the roast lamb with sauce, and Xiao Huang seized the time to ask questions.

"Cumin and mutton is a perfect match, ordinary people love to use, but the taste of cumin is very domineering, once added it will cover up other flavors, we don't prepare cumin, and when the mutton is about to come out, according to the taste of the guests to decide whether to add or not." Yao Yuan replied.

In fact, he guards the ethnic village every day, and he has smelled the taste of cumin enough, and today he encountered a live sheep that was killed, and he wanted to taste the original taste of mutton first.

Chefs have the right to decide the taste of their products according to their preferences.

Exercise in the water is the most physically demanding, especially in the cold river water in the mountains, which is very enjoyable, but also very hungry.

Some people had already gone ashore early and walked back slowly, reminiscing about the big bones stewed in the wood pot at noon as they walked, and fantasizing about eating meat like that at night.

When I arrived at the door of the farmhouse, I saw a whole box and a whole box of bottled beer soaked in the stream, and the dew had been hung on the bottles.

"My grass, my grass! I smell like roast lamb! Chen Lei reacted quickly, smelled the smell and distinguished, and ran inside.

There are still three large round tables in the courtyard, but it seems that the tables and chairs are more neatly arranged than at noon, and the round table is stacked high in the middle of all kinds of melons, fruits, pears and peaches, which is attractive to look at, and the fruit is a golden basket of pancakes, and the table is full of flowers and greens have been filled with various dishes.

Don't bother to look carefully at what is on the table, first look around for the source of the smell of the barbecue.

I saw that there was a strange-looking big oven on the side of the courtyard wall, and someone was busy by the oven, and when I saw Chen Lei coming in, there was a grandson with both arms and a shout, lifting a shelf welded by steel pipes, and on the shelf was a huge, jujube red, roast whole sheep with oily and domineering aroma!

The grandson, who was holding the iron shelf, shouted loudly, "How is it? I'll just ask you if you're cool?! ”