Ark Chef Lapland

Many customers have been attracted by this peculiar smell, and they should order one to taste as an appetizer.

And in the end, she prepared for a long time, and finally appeared as the main material——

Roasted Lamb.

It's just that Ke Song and Xing Xiong appeared at the door of the kitchen carrying the food bowl, which attracted everyone's attention.

Chapter 199

Roasted whole lamb, according to many documents, is characteristic of the Mongolian nationality.

But in fact, the original grassland had more grass and fewer trees, and it was not easy to collect enough materials for roasting sheep. Most of them featured hand-caught meat.

It was not until entering the Central Plains that the practice of "steaming sheep with willows" was recorded and passed down to the Qing Dynasty as a courtesy for the Mongolian royal family to entertain guests.

Instead, the Uighurs have the custom of roasting whole lamb. They are roast lamb marinated in turmeric and other condiments, with the head of the lamb after being baked, which is not the same as what we usually see.

The roast whole lamb that Lapland learned was learned from the master during the "tasting", which is closer to the traditional Chinese roast lamb technique.

Choose lamb with a net weight of about 25 kilograms, remove the head and internal organs, and marinate with special seasonings for more than four hours.

Bind the frame with fine iron wire, fix the limbs, make cuts in thick parts such as the leg of lamb, then rub the coarse salt into the lamb, roast it over the fire and brush it with oil.

The whole barbecue process takes more than 90 minutes, and does not need electric roasting or charcoal fire, but pine wood, which gives the finished product a special fragrance.

To have two fires, the center points correspond to the end of the neck bone and the root of the sheep's tail.

Because the front chest of the sheep is larger than the hind legs, the fire in the front is slightly larger than the back.

In the middle of roasting, the oil should be brushed four times to ensure that the inside of the whole lamb is evenly heated, and the moisture is locked to the greatest extent, so that the skin is crispy, and the meat inside is tender and delicious.

The first three times of brushing the oil was done by Red while drooling. Listening to the sizzle of grease dripping into the fire, it took all the perseverance to not rush up.

Five minutes before turning off the fire, it was a crucial moment for the whole roasting of the whole lamb. Lapland took the brush from Red's hand and brushed the oil for the last time.

Because at this time, the fire must be heated by blowing air, and the epidermis will be roasted to golden red and bright in the shortest time. When the aroma is striking, stop the fire, and sprinkle a lot of cumin, pepper, white sesame and other ingredients.

Finally, stuff the chopped green onion into the knife.

This process must be controlled within two minutes and ensure that there is enough heat to fuse the spices before it can be regarded as a qualified "sheep out."

After that, the dinner plate was placed, the iron shelf was removed, and the two strong men, Xing Xiong and Ke Song, picked up a plate and placed the space that had been vacated by the two wedding tables.

I don't know how many eyes and the sound of swallowing saliva during the short distance.

Roasting is the most primitive cooking method for humans to transition from raw food to cooked food. It represents the beginning of gourmet art and is a memory rooted in genes.

The right grilled food looks simple, but it can maximize all the flavors of the ingredients and spices, and the aroma is overflowing, which arouses the initial desire for deliciousness.

Especially the whole prey, which is so completely and evenly cooked, is a dish that most people dare not try.

Hong Yi looked at the two sheep reluctantly. From close at hand to further and further away, the saliva was almost dripping.

Whenever, let my sister give us a whole one too!

"Please take your time." Xingxiong and Ke Song turned and left.

The guests at the two tables hurriedly called to stop: "Don't you help me cut and divide?"

Ke Song replied with a smile: "Tear this dish by hand."

She pointed to the small box that had been placed on the table for a long time, which contained removable disposable plastic gloves.

Everyone suddenly realized that as soon as they pulled the leg of the lamb with force, the bones near the leg belt were easily taken apart, and there was a large piece of golden crispy skin, standing in the air like a flag.

The other people took the other three legs and worked hard together, and immediately the whole sheep was taken apart and scattered on the plate.

The tender, white-greasy mutton was dripping with juice, and it was in a state of being inseparable from the bone, evaporating a little heat.

The attractive scent just now was a bit subtle, but now that it lost its outer skin, it was completely released, and the whole house was filled with meaty aromas overbearing.

And this specially selected Tan sheep is really half stinky. People who don't like lamb are willing to give it a try.

Shuangxing, who was immersed in the sashimi, suddenly felt that the wasabi in his mouth was not fragrant!

"Waiter, I want a whole roasted lamb!" She placed the order loudly, for fear that someone would rob her in front of her.

As soon as this was said, many guests at the table quietly looked over.

"Sorry, it takes time to roast whole lamb. It needs to be booked two days in advance." Xiao A answered with a smile.

"That's it..." a large sigh of hope.

"But today there are roast leg of lamb and lamb chops, but it will take a little longer to wait, and the price..."

"I won't say it earlier, one for each...two for each!"

Frost Star put the bank card in a row on the table, with an aura of giving up to me.

For the sake of the integration of Miss, I must use my tongue to fully understand the intelligence of the future members in person to be able to wow!

Even if the weight is over a hundred, it will never go forward!

I am Miss's most loyal vanguard.jpg

...

...

Kui Aman smiled and wrote the bills and kept the bills. At the beginning of lunch time, the whole hall was full, and there were regular customers who called Peng Huanyou to sit in the private room.

Not to mention the turnover, for this lively, today's opening has been a big success.

Although Clarissa is a bride, she also serves as a lobby manager.

She returned to Yintai and drank a glass of water, and said exhaustedly, "Brother Manniu, we have to add people in the lobby and the second floor box. The waiters are too busy now."

"No problem, I will write the recruitment inspiration tomorrow." Kui Aman smiled and nodded.

Business is prosperous and guests are in full house, which is naturally the picture that the boss wants to see most.

As long as you can afford the money, it’s not easy to hire waiters?

Before his smile disappeared, he saw Ke Song slip out of the kitchen, sweating profusely, and drank the ice-cola directly.

"Old man, we have to add people to the back kitchen. The two of us can't be too busy. When I go to work, the dog sister will explode on the spot." Ke Song told the old man.

Kui Aman trembled in his heart: "Did she say to hire a few?"