Food starts with noodles

Because Datong is next to the grassland, there are also a lot of good mutton.

For example, the famous Datong hot-boiled mutton tastes no worse than the hot-boiled mutton in Beijing.

During those years in Datong, Feng Weiguo did not eat less mutton, nor did he cook less mutton.

He thought that after leaving Datong, he would not be able to meet good mutton.

I didn't expect the quality of mutton in Sifang Restaurant to be so good.

After rinsing for so long, there is still no foam in the pot.

As a chef, when you encounter good ingredients, you will be very anxious.

Feng Weiguo is no exception.

After eating such delicious mutton, he began to think about cooking.

Good mutton has to be cooked and eaten, otherwise it will be kept in the cold storage and it will go bad sooner or later.

He was somewhat dissatisfied with Xu Zhuo's reckless behavior.

When he was almost done eating, Feng Weiguo wiped his mouth.

Looking at Xu Zhuo, he asked, "Son, do you want to learn how to fry mutton with salt? This is a famous dish in Shanxi."

Xu Zhuo was throwing tofu and wide noodles into the pot, and he became curious immediately after hearing Feng Weiguo's words.

"Salt fried mutton? What kind of dish is this? Is it the same as salt fried pork in Sichuan?"

Feng Weiguo shook his head: "It's not the same, it's completely different. Fried lamb with salt is a very famous dish in Shanxi. It's simple to make, but it has high requirements for ingredients."

Is it so amazing?

Boss Xu became interested as soon as he heard it.

The method is simple and requires high ingredients, which is not suitable for Sifang restaurant.

Now that the price of pork is high, it would be nice if I could make two mutton dishes.

When it opened, Chen Guifang sent too much mutton, and it still takes up almost half of the space in the cold storage.

It's been more than a month, and the mutton must be consumed quickly.

Otherwise, if the time is longer, the taste will not be good.

Thinking of this, Xu Zhuo didn't eat anymore.

He put down his chopsticks and said to Feng Weiguo, "Grandpa Feng, teach me."

Feng Weiguo looked smug, got up and said, "Walk around, this dish is super simple, you can learn it as soon as you learn it."

The old man next to him was still waiting for news with his mobile phone.

"Why don't you reply?"

He glanced in the direction of the kitchen, and also wanted to see the salt-fried mutton.

The old man has eaten this dish in the early years, but he has not studied the method.

Now when he heard that Feng Weiguo was cooking mutton with salt, he became interested.

The little girl took the old man's mobile phone very sensiblely: "Grandpa Xu, go and see, I will hold the mobile phone for you, and I will notify you as soon as he answers."

The old man didn't think much about it, handed the phone to the little girl, turned around and went into the kitchen.

As soon as he entered, the little girl entered the group with her mobile phone.

Adjust your breathing and recall the old man's abusive manner.

Then Aite clicked on Yu Peiyong and sent a message in the group: "Get out, Lao Tzu!"

After sending it out, Yu Keke carefully glanced in the direction of the kitchen.

Seeing that the old man didn't come out, he was relieved.

She asked Zheng Jia to put away the copper pot, then strolled into the cubicle with her mobile phone in hand.

Hmph, now that I have seized this opportunity.

Just help Grandpa Xu scold that heartless man.

The little girl happily waited for news from the group.

Originally, I wanted to post two emoticons to liven up the atmosphere, but thinking about it, this doesn't fit the old man's personality, and posting emoticons will definitely reveal my secrets.

So I waited for Yu Peiyong to reply.

In the kitchen, Feng Weiguo was selecting mutton in the cold storage.

Fried lamb with salt is very demanding on ingredients.

So be sure to choose the best lamb.

He chose a rib and two front legs, and left the cold storage with Xu Zhuo one after the other.

"How do you clean up the meat?"

Xu Zhuo asked Feng Weiguo a little bit about how to make this dish.

Salt fried mutton, this is a fried or fried dish.

Customers of Sifangguan may not like it.

But seeing Feng Weiguo's determined face, Xu Zhuo felt that he might as well give it a try.

If not, improve the life of the chef in the store.

If possible, sell it as a signboard.

Anyway, there is a lot of mutton in the store, so I am not afraid of waste.

Besides, Feng Weiguo's culinary skills should not be too bad.

Anyway, he is also a famous chef of Jin cuisine.

Even if there is no card face, it is much stronger than the average chef.

"Come on, let's work together and chop the mutton into big pieces."

After finishing speaking, Feng Weiguo took a large bone-chopping knife and began to chop ribs.

Xu Zhuo also pretended to pick up a chopping knife and started to clean the leg of lamb.

After chopping all the lamb into large pieces, rinse them with cold water.

Then start making.

The old man stood aside with his arms folded, curious about how this salt-fried mutton was made.

When he ate it back then, he felt that the meat was very tender, not like it was fried.

But the bowl is full of grease without any soup.

So it is very strange how the dish is made.

"Grandpa Feng, don't you want some peppercorns?"

Feng Weiguo smiled: "This dish doesn't need any seasoning except salt."

Xu Zhuo was taken aback for a moment, would this be delicious?

Chapter 426 Salt Fried Lamb

"Actually, when eating mutton in Mongolia, they only put salt and no other seasonings."

The old man came over and joined the topic.

Good mutton only needs a pinch of salt, and it can be eaten with gusto.

Xu Zhuo knows this, the famous hand-cooked mutton is cooked and eaten with salt.

But this is a dish of fried meat. If you only use salt, won't it get greasy?

Under normal circumstances, grilled meat and fried meat need to be seasoned to neutralize the greasy feeling.

At the last time, you have to put some cumin or chili powder.

As a result, this salt-fried mutton actually uses only salt, which is quite amazing.

Xu Zhuo imagined the taste and thought it should be very ordinary.

But after thinking about it, this is a famous Shanxi dish.

Can an unpalatable dish become a famous dish?

Shanxi cuisine belongs to the local cuisine, without the over-boasted elements of the eight major cuisines.

Delicious is delicious, not delicious is not delicious.

People won't tell some stories that can't stand the scrutiny to set off the food.

Feng Weiguo cut a bowl of fat from the tail of the sheep.

The meat in this position is almost pure fat, and it is useless in the store. Basically, it is thrown into the pot when the mutton soup is boiled to increase the fragrance of the mutton soup.

After cutting, Feng Weiguo found a cast iron pot that was not used much in the shop and put it on the stove.

"It's best to use a farm-style earth pot for this dish. It's thicker and the meat is delicious."

The farmhouse pot is a cast iron pot, which is relatively thick, but restaurants rarely use this kind of pot.

Because it is too thick and heavy, it is impossible to turn the spoon at all.

The pot in the store was also opened when I bought a lot of pots and utensils, and the merchant gave one as a gift.

Normally, no one used the store, so Xu Zhuo cooked rice porridge twice.

I didn't expect this dish to be used instead.

Turning on the fire to heat up the pot, Feng Weiguo poured the bowl of sheep fat into the pot.

Soon, there was a crackling sound inside.

The suet is boiled out.

After the mutton oil in the pot gradually increased, Feng Weiguo looked at the amount of mutton, and poured a bowl of water into the pot.

"There is a formula for adding water to salt-fried mutton, one bowl of water for half a sheep, and half a bowl of water for one sheep."

After Feng Weiguo finished speaking, he poured the mutton in.

After turning it over, put the lid on the pot.

Xu Zhuo is still confused at the moment, half a sheep gets one bowl of water, shouldn't one sheep have two bowls of water?

So it's half a bowl of water?

The old man is still transparent: "This dish uses freshly killed mutton, and the water is relatively sufficient, so when there is a lot of meat, it is necessary to pour less water. Weiguo, is it so?"

"Oh, brother Xu is the best, I guessed it right away."

Feng Weiguo gave a flattery at the right time, and patiently explained to Xu Zhuo.

In fact, the meat in the store is a little bit reluctant to make this dish.

Because it is best to use freshly killed lamb for salt fried lamb.

The meat is well-hydrated and tender.

Only then did Xu Zhuo understand.

He glanced at the meat in the pot and thought of another question.

"Grandpa Feng, isn't it fried meat? Why is it boiled meat?"

Feng Weiguo smiled: "When the water boils dry, it becomes fried meat."

Only then did Xu Zhuo understand why so little water was added.

This dish is said to be fried mutton with salt, but it is actually boiled mutton.

The meat is not fried, but boiled with water.