newbobooks Chapter 243: Lamb Stew
Chapter 243: Lamb Stew
While waiting for the mutton to be pressed, Lv Hongwen had already packed the washed and chopped garlic sprouts, coriander, various soy products, and various vegetables one by one. He packed more than a dozen large boxes and put them into a packing bag on the side.
These are the dishes for mutton hotpot, just put them directly into the pot.
Wen Jin and his friends' late-night dinner is prepared for ten people. Zhao Xiaojing makes a different hotpot every day, and the side dishes are also matched according to the type of hotpot that day, and try not to repeat themselves.
"Junior sister, why didn't you cook the mutton we had tonight? Are you planning to make other dishes?" Wan Yuyue asked curiously after taking a look at the other half of the mutton still in the bowl.
Zhao Xiaojing brought back two chopped lamb chops and a lamb leg in the morning, saying that she would cook half of them for Wen Jin and his team in the evening, and eat the other half by herself. Everyone in the store was very happy and had been looking forward to the staff meal in the evening since early in the morning.
"How about trying a different cooking method and stewing it?" Zhao Xiaojing turned her head and looked at the mutton in the basin with bright eyes.
"Okay! Junior sister, you are so nice to us!" Wan Yuyue was excited. They were eating mutton too, and if it were her, she would just stew it in one pot to save trouble. However, Zhao Xiaojing was so nice to them that she didn't even mind the trouble and even cooked it again to give them different flavors.
Wan Yuyue immediately sighed in her heart that her determination to come here to work was indeed the right thing to do! "Clear stew is better, clear stew must be more original and more delicious!"
"No, I'm afraid that it's difficult to master the art of stewing it. If you remove too much fishy smell, it won't have the flavor of lamb. If you remove too little, it will taste too smelly. I don't dare to cook it for them, for fear of damaging my reputation." Zhao Xiaojing glanced at Wan Yuyue and said honestly.
Wan Yuyue was stunned on the spot.
Woman, you really shouldn't give your heart to others so easily!
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Zhao Xiaojing smiled at Wan Yuyue's reaction. Although she said so, she had actually practiced cooking clear-boiled mutton many times, even more times than cooking spicy hot pot mutton.
But she really didn't dare to sell the braised lamb directly as hot pot. She had to let her people try it first and then make adjustments. She was not sure that everyone would like it.
Jiangcheng is located in the Central Plains. Although the mutton production in the entire province is not low, the quality of the mutton is average and cannot be compared with the sheep from the northern grasslands and snow-capped mountain plateaus.
The sheep in Jiangcheng not only have a strong fishy smell, but the meat is also not as tender and firm as the famous sheep in several northern provinces.
It is impossible to produce lamb here that does not need to be deodorized or even needs too many seasonings to be fresh and has little mutton smell. Therefore, people in Jiangcheng generally need to add a lot of spices to remove the fishy smell and enhance the flavor when cooking lamb, and most of them are made into spicy dry pot, hot pot, lamb skewers, stir-fried lamb, etc.
As for clear-boiled mutton soup, apart from the specialty stores of ethnic minorities, you can tell how popular it is by looking at the number of mutton soup restaurants that have opened and closed in recent years.
Zhao Xiaojing handed the task of preparing the food directly to Yun Yongyuan and Wan Yuyue. She blanched the remaining mutton and put it into the casserole. After pouring boiling water, she added angelica, Sichuan pepper, white pepper, onion, ginger, and angelica dahurica, covered the lid, and simmered it on low heat.
Anyway, we have plenty of time, and the clear stew cooked slowly in a casserole over low heat will taste more delicate than the one cooked in a pressure cooker in the virtual space that pursues speed.
It doesn’t take much effort to stew lamb. After blanching and adding seasoning, all you have to do is wait.
After stewing for an hour, Zhao Xiaojing added the blanched white radish into the pot, then continued to stew with the lid on. After stewing for another hour, Zhao Xiaojing lifted the lid and poked it with chopsticks, then continued to cover it and stewed for another half an hour before turning off the heat.
When it was time for dinner, Zhao Xiaojing handed the meals for the last batch of guests to Yun Yongyuan and Wan Yuyue, and began to concentrate on preparing dinner.
Although the braised lamb is a hot pot, she did not prepare any other hot pot dishes except radish, coriander, and some chopped garlic sprouts. This is to best preserve the flavor of the lamb soup itself and prevent it from being contaminated by the different flavors of the ingredients after adding various hot pot dishes.
In addition to mutton, Zhao Xiaojing also got the fried lotus root balls and radish balls that she asked the owner of the pork stall next door to buy for her early in the morning. There is a long queue every day.
Zhao Xiaojing had coveted that dumpling shop for a long time, but the owner only opened the shop at five o'clock in the afternoon. When the dumpling season came, there was a long line at the door before it opened.
In Jiangcheng, any inconspicuous shop in a corner with a long queue must be an old shop that has gone through a long period of time and been tested by gourmets and has been recognized for its first-class taste.
When Zhao Xiaojing brought the dumplings back in the morning, she heated up a few of them in the microwave, wanting to experience how delicious the dumplings, which were said to be ranked among the top five in Jiangcheng, were. But before she knew it, she and Su Yuchen began to repeat the action of taking the dumplings, heating them, eating them all, taking the dumplings, heating them, eating them all. When they came to their senses and looked down, they found that the bag of ten kilograms of dumplings had visibly shrunk. In the end, they could only have a bowl of porridge for breakfast.
Zhao Xiaojing poured out half a bowl of meatballs from the refrigerator, put it into the microwave and gave it a symbolic spin to return it to its fragrant state when it was just out of the pot, then took a basket of washed cabbage from the vegetable rack to the side of the workbench.
Then heat the pan, scoop half a spoonful of lard to dissolve it, add the cabbage stalks and stir-fry until cooked, then add the cabbage leaves and stir-fry until soft, pour in soy sauce, stir-fry evenly, add the dumplings, then add half a spoonful of water, cover the pot and simmer for half a minute, then open the lid to collect the sauce.
Taking advantage of the break, Zhao Xiaojing heated the mutton soup and then added a slightly spicy dipping sauce.
Finally, stir-fry some spinach and a yam, turn off the boiling mutton soup, add appropriate amount of salt, sprinkle with coriander and wolfberry, put the chopped garlic sprouts in a small bowl and add it yourself, and the employee meal is ready.
Zhao Xiaojing looked up and was about to call someone to serve the meal when she discovered that a group of people had been waiting in the kitchen, smelling the food. When they saw that she had finished everything, a swarm of people came over with chopsticks and were actively serving the meal and leaving the kitchen in a moment.
Zhao Xiaojing laughed and followed him to the front hall, only to find that Dazhuang was actually still there. The computer at the front desk was still on, and his people had already started actively helping to move stools and place bowls.
"I'll serve the rice later, drink the soup first!" Zhao Xiaojing stopped Wu Kaile who was about to serve the rice. "The soup has been stewed for two and a half hours, drink a bowl of it while it's hot first.
Da Zhuang, don't be polite, drink the soup."
Da Zhuang nodded and looked blankly at the casserole of mutton soup in front of him.
I have seen the way Zhao Xiaojing and her employees eat when we were filming before. The soup bowls they use for rice are almost as big as basins, but it is also common to use basins to eat.
But what is this casserole about???
This is too big! What on earth are you selling that requires such a big casserole?!