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

These warriors ended badly.

The acid made their facial features distorted, some could hold back, but some couldn't help but burst into tears.

Grapes are not tasty at all.

Several children looked at the half-bitten grape in their hands, then at Yin Lulu, gritted their teeth, closed their eyes, and swallowed the remaining grape whole.

They remembered Yin Lulu's words, don't waste food, if food is wasted, if Yin Lulu brings delicious food over in the future, they won't have a share.

Eldest sister Yin Lulu still has to listen to what she says.

In Tongfu restaurant.

Li Lizhi touched her stomach, tilted her head and looked at Yin Xuan: "Brother Zhengyang, do you still have the mutton from yesterday?"

Mutton and beef are the meats recognized by Datang people.

It's fine if you haven't eaten mutton at Tongfu Restaurant before, but after eating it now, Li Lizhi is salivating eagerly.

For this reason, she can even act like a baby to Yin Xuan.

"The roast lamb is gone." Yin Xuan shook his head.

Li Lizhi was a little disappointed.

Yin Xuan paused and said with a smile: "However, there is a new dish called Damo Fengshali, which is made with mutton. Would you like to try it?"

Li Lizhi straightened up in embarrassment, and nodded heavily: "Yes, of course I want it!"

"How much is it?"

Yin Xuan raised two fingers with a smile: "Two hundred Wen."

Li Lizhi nodded and waved to the maid behind her.

The maid gritted her teeth and took out the copper coins.

This store is not a good person at all, why did the price go up again? Yesterday the two princesses ate two catties of roast mutton, and it cost nearly a penny.

Today we have another dish worth [-] Wen
It's not going to work like this. Last month, the rewards these maids received were less than consistent. This month, it's probably going to drop to five or six hundred coins.

The so-called "desert wind and sand" is cumin mutton.

This is a Xinjiang dish.

The common practice is to slice the mutton and cut it into strips. There is no big problem with this method, but the best cumin mutton should be cut into cubes.

Take out two catties of lamb hind legs, trim it, and give it a good look.

Then cut into small square pieces and soak them with green onion and ginger water to remove the smell.Cumin lamb is not like roasted whole lamb, it doesn't use so many spices.

Take advantage of the mutton to take a bath.

Yin Xuan handles the other ingredients.

One onion, half cut into minced onions, and the other half sliced.

If there is coriander, it is best to choose some tender coriander as an auxiliary, but the system is so dead that the coriander is not unlocked.

One is for color matching, and the other is for fragrance, Yin Xuan replaced it with onion slices.

Take another bowl and sprinkle chili powder and cumin powder into it—this is what Yin Xuan grinds out after grinding the rice.

It is also dry-fried in a hot pan to increase the aroma and taste.

It's a pity that there are no sesame seeds yet. If there are sesame seeds, it would be great to add some sesame seeds.

Take some whole cumin granules and set aside.

Get these ingredients ready.

Yin Xuan took a deep breath, took two pieces of ginger, first sliced, then shredded, and then minced, this is not the end, mixed with water, beaten into ginger paste, and prepared into a thick ginger juice.

This is the most important step for cumin mutton. After finishing the work, Yin Xuan rubbed his sore wrists. Now he misses the wall breaking machine even more.

Take out the mutton that has been bathed and squeeze out the water in its body.

Then add a small spoonful of salt, a spoonful of pepper, a spoonful of cumin powder, two spoonfuls of light soy sauce, mix with the beaten ginger juice, stir well, then sprinkle a handful of raw powder, stir again , topped with a small half teaspoon of oil.One is to seal the pulp, and the other is to avoid sticking the pot.

Heat oil in a pan, a little more oil.

After the mutton is in the pot, don't rush to stir it, fry it slowly on a low heat, and when one side turns brown, take advantage of the fact that the pot and the mutton are not paying attention, flick your wrist, turn the pot over, and continue to fry the other side of the mutton.

Students who are looking for pots, hands, or even heads can take their time and don't worry.

When the mutton is fried golden on both sides with a hint of reddish brown, take it out and control the oil for later use.

Leave some base oil in the pot, put the cumin seeds and minced onion in the pot, stir-fry until the aroma is released, then put the mutton that was just taken out into the pot again.

After stir frying a few times, pour in all the chili powder, cumin powder, etc., pour in a small half spoonful of oil, stir fry evenly, and then you can take it out of the pan and put it on a plate.

There is no need to add salt when frying this dish. When marinating the mutton, add more salt to adjust the taste.

Dishes are served.

Li Lizhi and Li Shu blinked and looked at this dish.

It looks like there are clusters of cumin seeds hanging on the yellow mutton. Although they have never seen the desert with their own eyes, they have heard it from others and seen the picture scrolls. It really has an artistic conception of "in the desert wind and sand".

It's just purple onion cubes. If it can be replaced with some green vegetables, the color will look even better.

Li Lizhi did her part and took a piece of mutton.

Put it in your mouth, and when you bite it down, there will be a crunching sound. There are factors of the charred lamb on the outside and the tenderness on the inside, as well as cumin grains.

It is a mouth-watering dish.

What surprised them the most was that they could only taste a little bit of mutton smell, but this bit of mutton smell was not annoying. Together with the aroma of cumin, pepper, and onion, it promoted the aroma of the mutton itself.

Take a few bites down.

The lips are all stained with bright oil color.

The guests next to him couldn't sit still, so they waved, yelled for the high-speed rail, and ordered a piece of mutton.

Mutton is very popular.

Ten copies were sold in one noon, which was beyond Yin Xuan's expectation. When the hard dishes came out earlier, they were not so enthusiastic.

But it's normal to think about it.

Be it fish or pork, they are not serious meat in the eyes of Datang people. If it weren't for the good craftsmanship of the store, they would not be able to eat these things.

Mutton is a serious meat.

Two catties of mutton cost two hundred renminbi, which is a bit expensive, but they won’t lose face if they go out, and they all bought a tael of mutton yesterday to try it out, so they are assured of Yin Xuan’s craftsmanship.

Yesterday, for two hundred wen, we could only buy seven taels of mutton, but now a plate of two hundred wen costs two catties.

After doing this calculation, they still made money, which made them eat more happily.

Send off guests at night.

Li Lizhi and Li Shu reluctantly left, smacking their lips, the taste of cumin mutton was too suitable for them, so they decided to continue eating tomorrow!

The maid followed behind the two princesses with a sense of relief, and finally left the devil's den.

Just shut the door.

Next to Yin Xuan's ear, the system sound sounded again.

"The experience value of the host meets the requirements, and the thirteenth level of authority is unlocked. Please go to the mall page to check the details of the host."

Finally reached level thirteen.

Yin Xuan moved his finger and opened the mall panel.