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Chapter 47 Authentic Roasted Whole Lamb

Su Chen originally wanted to take everyone to visit the Siheyuan. He is the owner, and it is not suitable for him to be there.

However, considering that it takes about two to three hours to roast the whole lamb, it is already six o'clock now, so in order not to cook too late, he can only hurry up and barbecue, so this task was handed over to Guo Xiaoshi.

Guo Xiaoshi usually gets off work at around five o'clock. If there is any work she has not finished, she will usually take it back. After all, her job is Su Chen's full-time secretary.

However, Guo Xiaoshi is busy and tired every day.

Yu Jing and others didn’t mind who was a “tour guide”. They just needed to visit. They were mainly too curious, otherwise they wouldn’t visit.

Under the leadership of Guo Xiaoshi, everyone entered the main courtyard from the East Garden, then from the main courtyard to the middle courtyard, the front courtyard, then to the inner courtyard and the backyard, and even the West Garden.

Everyone kept admiring while watching.

This is not a casual response, but a heartfelt admiration.

A courtyard with a height of more than 4,000 square meters, who could live in this ancient times?

Of course, in terms of area alone, it is not very evil. It is said that Lao Guo’s luxury house in Australia has more than 4,000 square meters, and even the luxury house in the imperial capital has two or three thousand square meters. But they are all products of the modern steel industry, and they have no other characteristics except luxury.

Su Chen's courtyard house is not only not inferior in luxury, but also has a courtyard house culture with a history of hundreds of years. However, in terms of money value, neither of them is comparable.

"Hey! Brother Ying'er, who is this person?"

During the trip, Wu Jing, Yu Wentai and others looked for an opportunity to ask Yu Qing in a low voice.

Yu Cheng glanced at Guo Xiaoshi who was discussing with Yi Zhou in the distance, and whispered to the few people: "Chen'er is the one I just met today. She is a very talented young man. Of course she is also very rich, but it is said that he has no background and this money is his inheritance. But don't think that he is a nouveau riche because of this. I tell you, in terms of understanding the cultural and antiques business, you, including me, are not as good as him alone.

Chen'er has a very good personality, and you are all young people, so it's not bad to have more contact with him!"

When several people heard this, they nodded thoughtfully.

After Yu Jing finished speaking, he was about to walk forward when he suddenly remembered something and grabbed Wu Jing. "Oh, by the way, I heard Chen'er say that he still knows kung fu and claims to be a martial arts master!"

Wu Jing paused, looked at Yu Qing, an inexplicable look flashed in his eyes, and his loose hands couldn't help but clenched into fists!

......

On the other hand, Su Chen was commanding Gao Qing, Wang Bing and the other two were built to build a special oven for roasting all sheep. In addition, two stoves and a long stove that can be used for barbecue. Su Chen planned to place outdoor dinners in the future in this area of ​​the East Garden.

Su Chen doesn't need to participate in the matter of building a stove. He just needs to make a general request. As a special forces soldier, this matter is too simple for Gao Qing and others.

On the other hand, Su Chen and Han Yun and several housekeepers began to work hard on the fat sheep.

The fat sheep is not big, only more than 100 kilograms. After removing the bones, they can leave about 30 kilograms of meat, which is enough for them to eat for more than 20 people. Even if it is not enough, there will be some small barbecue and cold dishes later, and ten people will be able to take care of themselves.

Generally, he would just wipe his neck when killing sheep. Su Chen did not do this. According to the master-level cooking experience given by the system, he also had a better way to kill sheep.

He asked Gao Qing and others to come over to help temporarily, pressing the sheep's chest up and back down, holding the sheep's limbs and head. Su Chen rudely pulled down the hair on the sheep's chest, and then used a knife to quickly separate a small mouth from the heart. Then Su Chen quickly reached into the sheep's body with his other hand.

Immediately, everyone heard a broken sound, and the lamb immediately swallowed.

Everyone was surprised.

Han Yun came up and asked humbly: "Sir, is there any benefit in doing this?"

Han Yun and his girls are older than Su Chen, so they call Su Chen a gentleman. Although it is a bit old-fashioned, it is just right, otherwise the boss would be too unfamiliar.

Although Gao Qing and others are older than Su Chen, the names of men do not depend on age, but generally depend on social status and each other's abilities, so the few of them are called Brother Chen.

Han Yun is very talented in cooking, and Su Chen has also talked with her. If Su Chen has hired her with a high salary in the future, she is willing to stay in the Su family and be a home cook. Therefore, Su Chen intends to cultivate Han Yun's cooking skills.

"This is called the heartbreaking method. This method of killing sheep can make the sheep lose consciousness in an instant and die completely. This will make the sheep's blood scattered in part of the cavity, and a small part of it is soaked in the meat, making the mutton pink and taste delicious when cooked. It can also make the sheep die more happily, which is more humane than the neck wiping method!"

Han Yun nodded and wrote it down in her heart. The others listened with relish, especially Gao Qing and others, whose eyes were turned around on Xiaoyang and Su Chen, and they thought to themselves:

The boss seems to be very good at killing!

......

The preparations here are almost done, and the stove over there is also very fast progress, and it is fast to work with more people.

Su Chen called Wang Bing and Gao Qing to help him, and asked them to carry the sheep's front legs and lift the sheep upside down. Then Su Chen quickly opened the sheep, took off the five internal organs and drained water, washed the chest and abdomen, and then scalded the wool with boiling water.

Then, I tied the sheep to the iron rack prepared in advance with iron wire. It is also very interesting to tie the sheep. There are some details about where the sheep is on and how long it will take to bake it. It is not possible to make any mistakes.

Therefore, most people think that roasting lamb is very simple, just roast it on the fire and keep turning it around, so as not to let it get paste. But in fact, the grilled lamb can only be barely eaten, and it is not even delicious, and it is not as delicious as the street kebab.

According to the system, Su Chen's method is the most authentic Mongolian roasted whole lamb method, and it is said that it has been lost now.

After tied the sheep firmly and the stove on the other side was set up, Su Chen asked several people to prepare fruit trees and firewood in advance to grill the stove, the more the fire became, the better.

Then Su Chen placed the sheep flat and began to apply ingredients onion, ginger, a little garlic, peppercorn, a good old sauce, a little sugar, cumin, minced cumin, salt, and special oil prepared by Su Chen himself. Spread all the seasonings evenly on the entire body of the sheep.

Finally, he used the pre-prepared iron chain to string the sheep together. Then Su Chen walked to the stove and felt the temperature. After feeling it was almost the same, he asked Su Qing to take out all the firewood, then quickly lifted the sheep from the top of the stove into the furnace, adjust the position, and then cover the lid. It is temporarily done!
Chapter completed!
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