I am the cook, but I am Li Er's son-in-law

The preparation time this time was not short. Seven days later, the high platform outside the street of Tongfu Restaurant became the scene of a new culinary competition.

There are many people who join in the fun.

It's just that there are no Li Shimin and the others this time. Unfortunately, this day is not a day for them to rest and take a bath.

Duan Guan asked his father for good news, and only then did he comply with Yin Xuan's request and become the judge of the cooking competition.

There were also many more people watching than last time.

It’s still the same scholar who presided over it. With one experience, this time he seemed to be familiar with the road, waved his hand to the crowd generously, and then said impassionedly: “Last time, the cooking skills of Mingyue Tower and Tongfu Restaurant The competition will end with the great success of Tongfu Restaurant."

"And this time!"

"Tongfu Restaurant has ushered in a new challenger, and that is Chunjiang Tower, which is as famous as Mingyue Tower in Chang'an City!"

"The theme of this cooking competition is—"

He draws out the tone.

With a clatter, two people held up long wooden boards. One board was written with "炸" and the other board with "Quan Yang".

"That's right, the theme of this culinary competition is roasting whole lamb!"

The crowd was in an uproar.

Looking at this topic, the discussion gradually became louder.

Someone was puzzled, and asked a group of people who were discussing this topic: "What's wrong with this competition theme, is there any problem?"

In his opinion, "burning" is a common cooking technique just like "boiling" and "boiling". Isn't roasting whole lamb a good theme?

The person next to him nodded heavily: "There is a problem, of course there is a problem!"

"How big is Tongfu Restaurant, and how big is Chunjiang Tower."

"Chun Jiang Lou makes so many banquets a year, I don't know how many sheep it has to deal with, but what about the Tongfu restaurant? The store has only become prosperous these days, and there is no mutton dish in the restaurant, and the store may not have touched sheep."

As he spoke, he paused and lowered his voice to prevent others from treating him as a hooligan: "It's like a girl wants to compete with you to have a baby, and you don't know how to have a baby. Is it possible for you to win this competition?"

The puzzled person suddenly understood why the group of people reacted so strongly.

"I don't know how Chunjianglou got the shopkeeper to agree to come down." One person was indignant, "But it's too unfair."

"Even if the store loses, I will not approve of Chunjiang Tower."

"Victory is not martial."

Although they don't know much about cooking.

But with such a large base, there are quite a few people who know about eating, and once they come and go, this kind of voice spreads throughout the crowd.

The culinary skills of Tung Fook Restaurant are indeed unparalleled in the world.

But... I can't stand the other side being so shameless.

For a time, people were full of pessimistic atmosphere.

Everyone felt that Tongfu Restaurant was dangerous this time.

The discussion of the crowd naturally did not escape the ears of the shopkeeper of Chunjianglou who was supervising the battle in the audience. His face was slightly flushed, and he also felt that making such a request was a bit ineffective.

If you pick the weakest part of others, you won't show yourself if you win.

Although if you win, you will inevitably be scolded, but if you win, you still win. No matter how many prefixes there are, if you say it outside, it is the Tongfu restaurant that Chunjianglou won and Mingyuelou did not win.

This is the truth.

The shopkeeper of Chunjianglou shook his head, pretending that he hadn't heard these words.

On the table, both parties were concentrating on processing the ingredients.

The sheep are slaughtered and cooked in advance.

I don't know how Chunjianglou did it, but Yin Xuan slaughtered the sheep that had been starving for several days last night, and marinated it overnight with lemon, lemongrass, coriander, etc. in advance.

Salt water, egg white, grass fruit, cumin, pepper, star anise and other more than ten kinds of spices are used to spread the marinade evenly on the lamb, and then the lemongrass, onion, lemon and other seasonings are bundled together and stuffed into the meat from the back. inside the body of the sheep.

To a certain extent, roasted whole lamb can be said to be the limit of barbecue.

Almost all kinds of spices are used.

It cost Yin Xuan twenty guan to buy sheep.

These bits and pieces of spices also cost him nearly ten pennies.

There are two ways to roast whole lamb, one is open fire, and the other is braised oven.

The taste of the lamb roasted by the two methods is different. The skin roasted by the open fire is crispy, but the taste is not easy to penetrate into the deeper layer of meat.

The ones baked in a braised oven are not as crispy as the ones baked on an open fire, and the taste is not as good, but the taste can be completely infiltrated into the meat.

This also has something to do with the ingredients used.

If it is a goat, the meat itself is rougher, so it is better to use an open flame.

But Yin Xuan uses sheep, so he will naturally choose a stewing oven.

The stove had already been set up by a man surnamed He in the past few days. The two-meter-high clay stove really took them a lot of time.

More than 20 kilograms of fruit trees were thrown into the kiln.

Then start a fire from the bottom of the kiln, wait for it to burn for more than an hour, the temperature in the kiln rises, dust off the open fire, let the temperature in the kiln stabilize, and then hang the sheep in the kiln.

The kiln mouth on the top must also be sealed.

Roasting a whole lamb is a long process, whether it is an open fire or a stewing oven.

From morning to noon, and after noon, the people who came to watch were already hungry, and the roast whole lamb of the two of them was almost finished.

Yin Xuan carefully opened the kiln mouth and lifted the sheep out with one hand.

The cook of Chunjiang Building has also just finished.

Both lambs were roasted golden and crispy. If there is a difference, the lamb roasted by the chef of Chunjianglou was a little shriveled, while the lamb roasted by Yin Xuan was plump.

The seven judges have been waiting for so long, and they are looking forward to this scene.

Cheng Yaojin and Duan Zhixuan came in a hurry, just in time for the scene of the roasted sheep coming out of the kiln, which made them relieved, the most exciting part was not missed.

The chef of Chunjianglou looked at Yin Xuan, raised his eyebrows, and asked softly, "Will you come first, or should I come first?"

Yin Xuan stretched out his hand: "Please."

The chef of Chunjianglou nodded, picked up the knife, and cut off the lamb with incomparable precision. With a crisp and pleasant clicking sound, he divided a few pieces of meat from the ribs of the lamb to the judges.

The judge who was already hungry is naturally not polite.

Li Lizhi and Li Shu were still using chopsticks implicitly, like Duan Guan, so they didn't care about their image at all, just grabbed the mutton and stuffed it into their mouths.

The biggest problem with open fire is the control of the heat. If you are not careful, if the heat is wrong, a certain part will be overcooked.

But the chef of Chunjiang Tower didn't make this mistake, he controlled the heat very precisely, every place was baked just right.

The entrance is crispy and the bite is crunchy.

The smell of mutton is not heavy, it is suppressed by pepper, and the aroma of pepper is full between the mouth and mouth.

good to eat!

A strong wild goat bleated a few times, arched its body, and lowered its hooves, leaving thick marks on the tip of their tongues.