RNP Chapter 148
Chapter 148
Zhao Chong originally asked Zhao Yuanshan to dig three naan pits, but Zhao Yuanshan was more honest and honest, so he dug four or five in a daze.
This made Zhao Chong not expect that after Zhao Chong placed the whole roasted sheep in the naan pit, there was still a naan pit left.
"Uncle Yuanshan, your work is really unambiguous!" Zhao Chong looked at the extra pit and said with a smile, "This is useless, otherwise fill it!" "
No, you don't!" Zhao Yuanshan glanced at it and said, "How can this be dug up by my hard work."
"But we don't have anything to bake!" Zhao Chong shrugged, "Roast chicken and roast duck don't need such a big naan pit at all.
"You don't have to bake anything." Zhao Yuanshan's eyes rolled, and he suddenly seemed to think of something, "One day Zhao Hao is disobedient, I will lock him inside."
Zhao Chong: "
..."This..."
After hearing Zhao Yuanshan's words, Zhao Hao, who was preparing food next to him, shivered coldly.
"Hey, Yuanshan, you have a good idea, if you don't obey, you have to teach a good lesson."
"Yuanshan, borrow this pit from me, and when that kid in my family is disobedient, I will throw it in!"
"And me, my family's bastard test score has regressed a few places, mine let him feel it!"
Several middle-aged people standing next to Zhao Yuanshan began to book in advance.
When Zhao Chong heard these tiger and wolf words, he couldn't help but shake his head secretly.
In comparison, my childhood was relatively safe.
I didn't feel my father's love like a mountain!
When Zhao Chong saw this, he sighed and walked away.
He could only silently mourn for those children.
The lamb is roasted in the naan pit for a few hours, at least about three hours, so that the lamb can be cooked thoroughly.
Take advantage of this time to make all the dishes yourself.
In the past, it was just my own words, and that time was definitely not enough, but now with the help of a few people from Tiezhu, it is much easier to cook by myself.
As soon as Zhao Chong came back, he stewed his big elbow.
This hard dish takes a long time, and after cooking, it is not easy to cool, so it is best to make it in advance.
The elbow method, Zhao Chong did not have much innovation, or according to the previous cooking method.
After Zhao Chong put the seasoning and a few pieces of rock sugar in it, he began to simmer it over high heat.
There are more than twenty elbows in a pot, first simmer vigorously over high heat for a while longer, and then change to low heat.
"Brother Chong, what are you going to do next?" Zhao Hao wiped his hands and asked.
"What kind of fish are we?" Zhao Chong asked casually.
"There's carp, and there's hairtail and mackerel." Zhao Hao thought about it and said.
"Okay, let's make an oily carp first!" After Zhao Chong heard that there was a carp, he had an idea in his heart.
"Oily carp?" Zhao Hao's eyes lit up when he heard this, "How is this done?" I haven't heard of it yet? "
It's not just that Zhao Hao hasn't heard of it, but several chefs such as Tie Zhu haven't heard of this dish.
They are all steamed carp or stewed fish, but the carp is splashed with oil, which is a new thing for them.
"Master Tiezhu, you have been doing it for so many years, have you ever heard of oily carp?" The people around looked at the iron pillar and asked.
"I haven't heard of it, but I should be able to know what it means, but does it taste like this?" Tie Zhu also looked puzzled.
As chefs, they naturally know how to cook the dish when they hear the name of the dish.
But knowing that there are two concepts, each dish must be full of color, flavor and flavor, and the formation of each dish needs to go through dozens or hundreds of tests, so as to be able to really make a delicious dish.
After Tie Zhu finished speaking, he came to Zhao Chong's side and asked respectfully, "Master Zhao, is there anything you need my help with?" "
Change the carp to a knife!" Zhao Chong pointed to the carp in the basin and said.
"Okay, wait a minute!" When Tie Zhu heard this, he quickly turned around and began to deal with it.
Zhao Chong started to boil the pot, and after the pot boiled, Zhao Chong added the processed fish with green onion and ginger slices and then put it in the pot to steam it.
Don't steam the fish for too long, about 10 minutes is the best, so that the fish can be cooked thoroughly.
Taking advantage of the time to steam the fish, Zhao Chong cut some minced garlic and set aside the millet spicy.
When all this is done, heat another pot of oil, and when the oil is boiling, put the minced garlic and millet spicy into it and stir-fry until fragrant.
Then add cooking wine, light soy sauce, oyster sauce, and finally add some sugar and pepper noodles to make a sauce.
When done, remove the juice and put it in a jar for later use.
By this time, the carp had already been steamed.
The carp came out of the pot, and a burst of fish fragrance instantly wafted around.
The carp is fresh, and after steaming, the flavor of the fish is fully revealed.
The surrounding villagers couldn't help but widen their eyes when they smelled the fragrance.
"It smells so good! This fish is very bright!
"Yes! This fish has a strong flavor but is not greasy, how is it different from my steamed fish?
"Didn't you see that Master Xiao Zhao made a set of 298 services for the fish before steaming the fish?"
"Is that so? I think it's important for Master Zhao to grasp the heat. The
people around them started to talk, not only the villagers, but also the crew who poked their heads and wanted to find out.
When they saw the carp steaming out of the pot, the aroma overflowed and reached everyone's nose, making them drool.
"This fish is so fresh! I can't help but want to eat it. One of the crew members wiped the saliva from the corners of his mouth, and then couldn't help but say.
"Is this not over yet? Didn't you hear about the carp? The person next to him said, "The sauce that Master Xiao Zhao made just now should be poured on it."
"The sauce, with the aroma of garlic and the spicy taste of millet, with fresh fish, I can't help it."
"Shut up! Needless to say, I just ate in the morning, and now I'm feeling hungry.
"Yes! Is it still four hours before the start of the table? It's been a lot of pain for us!
Under everyone's gaze, Zhao Chong immediately poured the seasoning of minced garlic, and then poured hot oil on it, making a sizzling sound.
A garlic aroma wafts through the surroundings with millet spicy and peppery notes.
The two chefs who came with the crew were also stunned when they smelled this smell.
It's just so delicious for them.
As a national first-class chef, they have excellent skills, but after seeing Zhao Chong's first garlic carp, they have to admire.
If they had made this dish, it would definitely not have such an effect.
This taste, this color, is something they don't have.