Chapter 74 Eat to your heart's content
First, take out the deep bucket pot from the kitchen, then add water into it and soak the lamb legs, lamb chops and bones. The blood must be drained away so that the soup will not have a fishy smell.
While the sheep is soaking in water, Bai Mengmeng wants to turn the sheep's stomach over, wash it carefully with white vinegar, sweet potato starch and salt, and then make belly meat.
"Don't look at me as just a sheep. The taste of a sheep is unimaginable..."
While cleaning the sheep's stomach, he cut the meat into small pieces and prepared to stuff it into the stomach.
I'm afraid the sheep itself didn't expect that one day its stomach would be filled not with grass, but with its own meat.
Of course, since you are eating Yang, onions and carrots are inevitable. Sprinkle a little light salt and light soy sauce, add garlic and pepper, and the basic seasoning is complete.
After the preparations are done, use cotton rope to tie the bag of the mutton tripe tightly, then cook it with mutton soup, and the mutton tripe wrapped in mutton is ready.
Because the sheep's stomach was not small, she made many tripe meat rolls in a row. It was not until she yawned that she realized it was already dawn outside.
The blood should be almost gone?
Bai Mengmeng started to cook mutton soup.
If you want the mutton soup to be delicious, it actually has little to do with the chef’s skills. What’s more important is the quality of the mutton.
The two sheep that Bai Mengmeng bought were said to be from the grassland. Their meat was tender and fresh, without any smell of mutton, and seemed to have a fresh fragrance of grass.
Of course, this must be the boss bragging, but Bai Mengmeng doesn’t really understand it. She has to wait until he tastes it to know whether it is fake or not.
The blood from the lamb legs and lamb chops had indeed been soaked clean. I blanched the celery, onion, green onion, ginger and garlic together. After taking them out, I put them into a pot with boiling water and added white pepper, cardamom and angelica, which are more classic seasonings, and started to stew the lamb soup.
I heard that in some places, they put pre-fried fish in the mutton soup. This is because mutton and fish have two different kinds of glutamic acid. When combined together, the aroma will be even better, so the fish and mutton become more delicious.
But this time there was no need to make it so complicated. She just wanted to drink some clear mutton soup and taste the original flavor.
Of course, the mutton cannot be cooked too much. If it is too much, the taste will be much worse. When the time is just right, take it out, remove the bones, and eat it with homemade dipping sauce, which is boiled mutton with dipping sauce.
Moreover, the bones after being removed should not be discarded easily. They should be put into the soup and slowly simmered. This will make the mutton soup richer and the soup turn white.
Bai Mengmeng didn’t plan to sell the remaining lamb ribs, but instead planned to make a hot pot for herself.
Take out the blanched lamb scorpion. The so-called lamb scorpion is actually the sheep's spine with the sheep's neck. It is named because it looks a bit like a scorpion. It has been cut now.
Bai Mengmeng didn't want to use the hot pot base from outside.
Relying on her own talent, she used the remaining sheep fat, various spices such as peppercorns, onions, ginger, etc., and the chili peppers she grew herself to stir-fry a hot pot base.
Even before the lamb ribs were cooked, the rich aroma was already overwhelmed.
"It feels like even if you put shoes in it, it will still be delicious. The smell is so fragrant that it makes you dizzy."
Bai Mengmeng even felt like she was buying hot pot base. Your business is pretty good too.
She filtered out the residue in the hot pot base, and the teacher poured in the processed lamb ribs.
The mutton has basically been processed, but there are still some leftovers, and Bai Mengmeng doesn't want to waste them.
She was so busy that she almost fainted, but finally she finished dealing with everything.
After I had some time to rest, I quickly took out my phone and sent a message in the group.
[Today we have lamb. We have lamb and cabbage vermicelli, lamb dip, and lamb soup. Quantities are limited, first come, first served.]
When eating mutton, it should be fresh.
She went to buy the sheep in the early morning and prepared it in the morning.
Although it is not yet lunchtime, the lamb ribs in the spicy brown sugar pot have already started to boil, and the rich aroma makes everyone lose their mind to do anything.
"We really can't wait any longer, Master. We got up in the early morning and are starving."
Wang Hao was the most impatient.
Bai Mengmeng was almost drooling at this moment, but she still forced herself to suppress the greed in her heart: "It's not like I didn't have breakfast. Let's wait. It's not time for dinner yet."
Huaguduo's face was full of anticipation: "Although I've eaten breakfast, I still have another stomach dedicated to eating mutton. Don't worry, I will definitely be able to eat it!"
“…”
Bai Mengmeng held her forehead with her right hand, feeling helpless for a moment. Was he afraid that everyone couldn't eat enough? Or was he afraid that everyone wouldn't have enough to eat?
Although Liang Cha didn't say anything, he didn't run up the mountain today. Instead, he stood beside the pot like a door god, his eyes constantly looking at the mutton.
His expression was serious, as if he was either waiting for the mutton or doing some confidential mission.
The group of people were so eagerly waiting to eat the mutton that they couldn't even do their work.
"Forget it, let's eat!" Bai Mengmeng let out a long sigh. Of course, she was also a little greedy.
After hearing this, everyone finally perked up and quickly brought the celebrity-themed lamb rib hotpot to the table.
Bai Mengmeng also picked a lot of cabbage and radishes. This is just the first batch in winter. They look very juicy, but they are not big. They may get bigger after a while.
These lamb ribs are definitely not enough for everyone to eat, so add some vegetables and soak them in rich broth, and they will definitely taste top-notch.
The lamb ribs have been soaked in the spicy soup for several hours. Even before they are put into the mouth, there is a numbing, fragrant and spicy taste that fully stimulates everyone's taste buds.
Everyone sat down on the chairs with anticipation. No one spoke. They just picked up their chopsticks and started eating.
"Hmm...hot, hot, hot..." Bai Mengmeng took the lead in picking up a piece of food with chopsticks and put it in her mouth.
The mutton has been stewed until it is soft and boneless, and it is thoroughly seasoned. Although it has a spicy taste, it is not irritating at all. Instead, it has a very rich and pure spicy flavor.
The mutton has no smell at all, but is extremely tender and fresh, and looks unique in flavor.
Everyone thinks that the mixture of mutton and peppercorns and chili peppers tastes so delicious that it makes people sweat on their foreheads.
After finishing the mutton, he slurped the bone marrow into his mouth, which was so beautiful that everyone was mesmerized by it.
Liu Yanghe was the most exaggerated. Not only did he eat all the meat and bone marrow, he even ate the cooked sheep bones with relish. In the end, there was a pile of bone residue in front of him.
“That’s too exaggerated…”
Could it be that the Shuiguang Sect is even poorer than their sect? That shouldn't be the case.
Bai Mengmeng found it a little funny, but when she turned around she found that Liangcha had swallowed even the bone residue.
“Ah, this…”
Everyone was enjoying their meal when suddenly someone pushed the door open in the yard.
"Boss, here I come!"
"Holy crap, what smells so good? Are you guys eating hot pot so early in the morning?!"
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