Ye Feng has already begun preparing the fourth dish of the day, which is also the most important and final dish.

The fifth dish is just a quick slurry, so the fourth dish is particularly important.

The fourth dish had already been decided, and that was—secret recipe roasted lamb chops.

A culinary master once said that the best taste is the taste of home, the taste of mom.

To put it simply, don't use all sorts of strange and unusual seasonings.

The secret-recipe roasted lamb chops that Ye Feng is preparing to make are made with all sorts of common ingredients.

The main dish, lamb chops, is naturally of higher quality.

When the lamb ribs are cut along the bone, the red and white stripes of meat are the most appealing.

After slicing the lamb chops and setting them aside, Ye Feng began preparing the marinade.

Since it's a homemade version of mom's cooking, it naturally won't contain anything unusual.

Scallions, ginger, garlic, and salt are enough.

I don't know if it's because mutton and onions both have the surname "yang" in their names, but when these two ingredients are combined, they can produce an unusual flavor.

Therefore, Ye Feng did not use scallions, but instead chose red onions.

Wet the onion and the knife with water. Doing so will minimize the tearing up caused by the onion when cutting it.

Therefore, there's no need to wear swimming goggles to cut it.

Place the lamb chops and marinade in a bowl, and give every inch of the meat on each lamb chop a soul-stirring massage with your ruthless hands, followed by a Northeastern-style scrubbing, ensuring that every lamb chop is intimately in contact with the marinade.

Adding some spring water to the pot will make it easier for the flavors to penetrate.

Immediately afterwards, Ye Feng took out three apples and three snow pears.

Snowflake pears are naturally the fruit of the pear trees on the back mountain. He wouldn't have been willing to use them if it weren't for his master's sake.

Cut the apples and pears into very thin slices, put them into the bowl with the lamb chops, drizzle in a little honey, and mix well.

This marinating method gives the lamb chops a slightly fruity aroma and sweetness, while the honey not only enhances the flavor of the lamb chops but also gives them a beautiful color when roasted.

After taking the pot out, Ye Feng started adding seasonings into it.

Plenty of cumin seeds, peppercorns, Sichuan peppercorns, and fennel seeds.

No matter what kind of mutton it is, it's like it's missing its soul if it doesn't have cumin.

All four seasonings are common household items; simply stir-fry them to release the rich aroma of the cumin seeds.

At this point, those who have the means will use a seasoning grinder, while those who don't will be able to use a rolling pin.

As for Ye Feng, it's a matter of simply waving his sleeve.

Crush the sautéed seasonings into small granules with your palm, then sprinkle them evenly over the lamb chops.

After sprinkling a little seasoning, knead it in to allow the lamb chops to fully absorb the seasoning.

After all the seasonings have been added, you can start baking.

Ye Feng took out a tray, swept away the onion slices, fruit pieces and other debris stuck to the lamb chops, and then sprinkled some white sesame seeds on top.

These ingredients are used during marinating, and they are also used during baking. Because the required temperature is different, they are prone to burning if they are not taken out. Ye Feng would never allow these details to affect the taste of his food.

Arrange the lamb chops neatly on a tray. If you have an electric oven at home, you can use it to bake them.

Ye Feng had plenty of tools here, so he used charcoal grilling.

Electric grilling and charcoal grilling are fundamentally different.

Let's not talk about whether electric grilling is more environmentally friendly than charcoal grilling, nor whether charcoal grilling is unhygienic.

But charcoal grilling really offers a lot more flavor than electric grilling. In the eyes of a true gourmet, what's a little bit of health compared to the ultimate deliciousness?

Lamb chops don't need to be roasted for too long; about 30 minutes in a regular oven is enough.

Ye Feng's is even faster; it can be ready to eat in twenty minutes.

Open the oven door, and a plate of golden-brown, fragrant roasted lamb chops is ready.

The gamey smell of mutton, after being infused with cumin, seems to jump directly from one extreme to another.

The aroma alone is enough to make you want to devour it immediately.

With a flash of green light, Ye Feng put the secret-recipe lamb chops back into the jade slip.

Since the fifth dish was soup, he planned to serve the last two dishes together.

Drinking the soup after eating the lamb chops not only cools the soup to the perfect temperature, but also helps to cut through the richness.

I'm not going to make this soup too complicated; it'll just be a simple tomato and egg drop soup.

Although this soup seems simple, there is actually quite a bit of knowledge involved in making it.

Take out a few tomatoes and make a cross-shaped cut on their heads.

Soaking it in boiling water will easily peel off the tomato's skin.

Before the tomato could panic, the sword energy cleaved it into small pieces about one centimeter square.

Heat oil in a wok and add chopped green onions.

Add the diced tomatoes and stir-fry.

Add a small spoonful of salt to help the tomatoes release their juices more quickly.

The next step is crucial and is one that many people often overlook when doing it at home.

Add boiling water, and once it boils again, pour in a spoonful of cornstarch slurry to thicken the tomato soup.

"Slap!" "Slap!" "Slap!"...

With a few soft cracks, Ye Feng quickly cracked an egg into the bowl.

After stirring, the egg yolk and egg white are blended together and can no longer be separated.

The water in the pot started bubbling again.

Ye Feng picked up the bowl and slowly poured the egg mixture into the pot while stirring it continuously with a spoon.

When the egg mixture is boiled in boiling water, it immediately turns into egg flowers.

Ye Feng's stirring caused the egg flowers to disperse and float in every corner of the pot.

Add a little more salt, then turn off the heat and put it in a bowl.

Ye Feng took out five bowls, put some cilantro and sesame oil at the bottom of each bowl, and then poured the tomato and egg drop soup from the pot into the five bowls.

With a flash of green light, the jade slip was put away, and Ye Feng began serving dishes at the sound of a hum from the neighborhood.

"Come to Chimelong, watch the show begin, and sing my own song of joy and sorrow on stage."

...

Inside the private room, it was now like a battlefield without gunpowder.

Of course, some people eat quickly and some eat slowly.

Normally it's fine, but when faced with a particularly delicious dish, some people just can't control themselves from eating it.

After finishing her own portion, Qingcheng set her sights on Sujin, who was sitting next to her.

While protecting her plate, Su Jin also had to speed up her eating.

Jiuxiao then aimed his chopsticks at each piece of peach, which he wanted to savor carefully.

For a time, it was a back-and-forth battle.

The battle reached a fever pitch after Mo Qingwu joined the fray.

Because Mo Qingwu's cultivation level was the highest, Su Jin and Tao Tao were unable to deal with her.

For their own benefit, Qingcheng and Jiuxiao began to help the two evade Mo Qingwu's attacks.

But this fragile alliance crumbled the moment Qingcheng reached for the peaches in the dish with her chopsticks.

Just then, Ye Feng knocked on the door of the private room at the perfect moment.

The battlefield returned to calm in an instant, and the women instantly regained their elegant and graceful fairy-like demeanor.