Gourmet conquest starts from the entertainment industry

"Good thing! Brother Qian must support you. It will always be beneficial to learn more and see more."

After saying that, the three of them entered the garden.

"Hi sister-in-law!"

"Okay! You young couple are really looking better and better. It's a good match."

"Haha, my sister-in-law has won the prize."

"Come on, let's go into the house."

"okay."

A group of people followed into the house. It was still early and they hadn't come yet. Zhou Mochen looked at the time and felt that it was time to start processing the ingredients. Let's break it down first.

"Teacher Yu, goat haggis, goat blood and so on should be kept."

"Keep them all."

"Let's have a dinner that night, let's have a whole lamb feast, I'll go to deal with the lamb first."

"Haha, it's up to you to decide, cooks are professional. Do you need help?"

"Okay, three years old, you stay here with your sister-in-law, and Teacher Yu and I will go to process the ingredients first."

"Yeah, let's go, Brother Chen."

After getting the reply, Zhou Mochen followed Yu Qian to the kitchen.

"Girl, let's go, let's go around the garden."

"OK!"

When Zhou Mochen arrived in the kitchen, he saw two slaughtered sheep. With Yu Qian's help, Zhou Mochen quickly disassembled the two sheep. Two whole legs of lamb were left, and the rest had their meat removed. Cut into small pieces, mixed with accessories for pickling. Waiting for the evening kebabs.

Two mutton spines and necks are prepared together with the shaved leg bones to make lamb fingers. After decomposing it, Zhou Mochen started to deal with the haggis. The internal organs and the like cannot be eaten if they are not cleaned.

It took a long time to deal with it. Boil a pot of hot water to cook the sheep's head, hooves, heart and liver, intestines and lungs, and sheep blood, and keep it for later use.

Use a knife to cut cross patterns on the surface of the leg of lamb, and spread the marinade prepared with ginger juice, minced garlic, pepper and rice wine evenly on the leg of lamb to marinate.

Someone found a basin, mixed the dough with white flour and warm water, and placed it to wake up.

Zhou Mochen followed Yu Qian out after seeing that everything had been dealt with. The two also went to the garden.

"Xiaochen, can you ride a horse?"

"I haven't ridden this before, why don't you try it?"

Obviously, Zhou Mochen was a little moved when he saw the horse. Want to feel feelings.

"Then go, I'll take you there."

With that said, the two went to the racecourse.

"Brother Chen, are you finished?"

"Well, didn't you ride a horse?"

"Hey, no. Why, do you want to ride?"

"Yeah, let's try it!"

After Zhou Mochen finished speaking, with the help of the groom, he found a fairly docile horse. First, he taught Zhou Mochen to communicate with the black horse, so that each other has a process of acceptance. The horses here are not comparable to the horses in tourist attractions, they are all expensive.

"Xiao Chen, be careful."

"Understood, Teacher Yu, I will pay attention."

"Well, I mean you watch out for my horse. Don't hurt him."

Zhou Mochen rolled his eyes after hearing this. Looking at the spiritual black horse in front of him, Zhou Mochen's heart skipped a beat. A fountain of water appeared in the palm of his hand.

The black horse immediately licked Zhou Mochen's palm, and barked after finishing drinking. Zhou Mochen stroked the flattery, and as the groom taught, he grasped the saddle tightly, stepped on the stirrup with one foot, and went up with one turn.

The feet are solid. It doesn't look like a beginner at all. Sitting on a tall horse is completely different from driving.

"Big guy, let's go, show me around." Zhou Mochen grabbed the reins. He patted the horse's back and said to the black horse.

Who knew that the dark horse could really jog. Zhou Mochen, who knows nothing by himself, heaves and falls with the ups and downs of the horse. After the rhythm and frequency were synchronized, Zhou Mochen gave the command to speed up the dark horse.

After running wildly for a while, Zhou Mochen also had a good time. The inner thigh is also completely free of the pain that a novice should experience.

After running for a while, I went back. Get off your horse. The black horse still bit Zhou Mochen's clothes reluctantly. The latter laughed and gave the black horse a handful of spring water as a comfort.

"Brother Chen, so handsome." Zhao Jin looked at Zhou Mochen like a little girl. On the horse, Zhou Mochen was like a general, with extraordinary momentum. It is more than enough to play a general in the play.

"Xiaochen, I can't tell. Is it really your first time riding? You are so good at equestrianism." Yu Qian asked in disbelief.

"For the first time, I feel pretty good. This horse is more obedient." Zhou Mochen said with a smile.

"Hey, you really are a genius, you can learn everything quickly. You are a talent." Yu Qian shook his head, he knew that even some people who often ride horses may not be able to catch up with Zhou Mochen's equestrian skills.

"Haha, Mr. Yu is flattering you." Zhou Mochen said modestly.

"Hey! Xiaochen." After finishing speaking, a person in the distance waved his hand towards this side.

After a few people saw it, who else could there be if it wasn't Wu Jing and his wife.

"Brother Jing, long time no see." Zhou Mochen greeted him with a smile, and gave Wu Jing a bear hug.

"Haha, it's been a long time." Wu Jing said with a smile.

"Sister-in-law is really getting younger and younger. Standing with brother Jing, I will never believe that she is of the same generation."

"Hehe, Xiaochen can still talk."

"You boy, if you praise my daughter-in-law, you can praise my daughter-in-law. Why do you even hurt me?"

"Hi sister-in-law!"

"Tsk tsk, Mai Mai is so pretty, she really matches us Xiaochen."

"Thank you, sister-in-law."

"Let's go, don't stand still, go to the house and have some tea, and those people should come in a while."

"Okay."

After speaking, the group returned to the house.

Zhou Mochen looked at the time and almost started cooking.

"Ms. Yu, Brother Jing, help me put on the skewers, and I'll cook the other dishes."

"Okay, let's go brother, help me."

After saying that, the three of them went to the kitchen.

Yu Qian and Wu Jing are wearing strings. Zhou Mochen started cooking.

I tried the haggis meat, and it felt okay. I chopped it piece by piece with a knife, and mixed it in a basin. Leave it alone until someone comes.

It takes some time to grab the mutton by hand. Add water to the pot to submerge the mutton, start boiling the water, remove the blood foam, remove and clean, and drain the water.

Take another pot of clear water, bring to a boil over high heat, add chopped lamb scorpions, lamb neck, lamb leg bones, grass fruit, sliced ​​ginger, and scallions. After boiling, skim off the froth, turn to low heat, and simmer slowly. The marinated leg of lamb is put into a steamer, steamed in water, and steamed at high temperature for one hour.

After the dishes that need to be steamed and stewed are processed, take out the mandarin fish you bought, cut a 1 cm deep opening at the anus of the fish body, cut off the fish intestines, insert two chopsticks from the mouth of the fish, clamp the internal organs, and turn them Chopsticks pull the viscera out of the fish's mouth. Then rinse the abdominal cavity of the fish with cold water.

Combine soy sauce, ginger juice, and sugar in a bowl. Put the written leg of lamb to marinate, heat the pan and pour oil, stir fry the leg of lamb until raw.

Then put ginger slices, salt, Shaoxing wine and water, and boil. Turn to low heat, cover and simmer for 15 minutes, then turn off the heat. Use chopsticks to stuff the leg of lamb from the mouth of the fish into the belly of the fish. Reserve the broth in the pot.

Heat up the remaining oil in a clean frying pan, add the fish, and fry for four to five minutes on each side until golden and cooked through. Add the remaining sliced ​​ginger, scallion knots, star anise, sugar, salt, Shaoxing wine, broth, and the previously reserved broth, and bring to a boil. Turn to low heat and simmer until the soup thickens and the fish is cooked through. Remove the star anise, sliced ​​ginger and scallion knots.

When the fish bites the sheep and stews. Zhou Mochen started making mutton stuffing. Take a bowl, mix minced mutton, salt, light soy sauce and water, and marinate for 15 minutes. Stir in chopped shallots and ginger, add rice wine and sesame oil, and stir in cornstarch. Divide the lamb filling into portions.

Then dust a cutting board with flour. Remove the dough to a cutting board and knead to smooth the dough. Divide the dough into individual dough balls. Roll out the dough with a rolling pin to a medium size. Take a ball of mutton stuffing and put it in the center of the dough, then knead it from all sides to the middle to form a pie, and seal it tightly.

There were more people, so Zhou Mochen did more. Each person can get one and more.

"Brother!" "Mochen!"

People arrived one after another. As soon as Zhou Mowei entered the house, she ran to the kitchen, and Guo Qilin followed. Seeing Zhou Mochen who was cooking, he said hello.

"Well, here we are. We can eat in a while. Mr. Yu, let's grill some skewers first. I'll go over and bake when I'm done."

"Okay, this is simple, man, you do your work first."

Zhou Mochen saw that the fish biting the sheep was ready to come out of the pot, so he took them out and put them in a basin, there were only two fish in total. Just a taste of it.

After the pot is cleaned, it is ready to deal with the haggis. At this time, it is most suitable to make haggis soup, and the taste can also be adjusted according to the preferences of different people.

Turn on the fire and put in the pot, add half a pot of water, bring to a boil on high heat, add scallions and ginger slices and boil. Add haggis and cook on high heat for 2 minutes, then turn to low heat and cook for 2-3 minutes, turn off the heat and serve.

The preparation of the sauce is more diversified. Mince the garlic, put in the water that has not covered the minced garlic, wash and cut the green onion, slice the ginger, cut the parsley, sesame paste, leek flowers, fermented bean curd and sesame sauce, take out the sesame sauce one by one Add a small amount of water and stir until the sesame paste is not thickened and diluted. Add leek flowers and mix well, then add fermented bean curd and crush it well.

"It's ready to eat." Zhou Mochen estimated the time after finishing a dish, and shouted outside.

"Got it." After finishing speaking, he began to set up the dishes in the restaurant.

And Zhou Mochen also started to make lamb chops.

Heat up the pan and pour oil over low heat, add garlic granules and fry until golden. Remove the diced garlic from the pan with a slotted spoon and place on a paper towel to drain.

Spread a layer of starch on the marinated lamb chops. Pour the remaining oil into the pan, heat it, put the lamb chops into the oil pan, and fry for four to five minutes until golden and cooked through. Remove the lamb chops from the pan with a slotted spoon and drain the oil.

Leave a small amount of oil in the pan, turn the heat to medium and add shallots and stir-fry for a minute or two until fragrant. Turn to high heat, add dried chili, red pepper, pepper powder, garlic, bean curd, light soy sauce, white sugar, and stir fry evenly. put in again

Lamb chops, stir fry. Finally, add the onion slices and stir well, and put them on the plate.

It's time for the steamer. Take out the steamed leg of lamb.

Ignite a hot pan and pour oil, heat the oil over medium-high heat, put the leg of lamb in the oil pan, and fry for three to four minutes until the surface is crispy, turn the leg of lamb in the oil pan to make it evenly heated. Remove leg of lamb from pan, place on a plate and sprinkle with ground cumin. Then Zhou Mochen used a knife to slice the leg of lamb for easy eating.

After inviting others to serve, put a pan on the fire, heat it up, turn off the heat, pour vegetable oil, put the mutton pie embryos in, fry until golden on both sides, remove and drain the oil, and serve table up.

Tried grabbing lamb with chopsticks. It's almost there. Added some salt. I made another bowl of hand-caught mutton dipping sauce before taking out the mutton. A pot of meat and a pot of soup were brought to the table.

"Mr. Yu, I've finished everything here. Leave the skewers to me." After Zhou Mochen finished cooking, he washed his hands, walked to Yu Qian, and took over the remaining skewers.

"Okay, I'll leave it to you. Hey, I'm really old. I got a little stiff after standing for a while." Yu Qian rubbed his shoulders, twisted his neck and said.

"Haha, just drink more wine in a while, just to invigorate the blood." Zhou Mochen replied with a smile.

"Hey, you're right." Yu Qian had a childish expression.

After Zhou Mochen took the skewers, he quickly entered the state. Remove it when it touches the open flame, each skewer can be heated evenly, and observe the color of the skewer to judge the degree of rawness of the meat. And control the time of sprinkling barbecue ingredients.

After a while, the skewers were finished. There are mutton, lamb kidneys, and some vegetables.