"Xubao, does the fried roast lamb taste like barbecue?"

"Yes, it tastes better than barbecue."

In the kitchen, Shen Baobao, who was wearing a one-piece pajamas, looked at the mutton on the chopping board, her face full of curiosity. She had eaten Zhizi barbecue and Korean barbecue, but she had never eaten this kind of fried roast mutton. What?

Lin Xu said:

"The taste of this barbecue is very similar to that of Zhizi barbecue, but it is not as sophisticated as Zhizi barbecue. This is an emergency way to eat mutton skewers but do not have the conditions."

The mutton is slightly frozen and cannot be cut immediately. It needs to be thawed again.

Thinking that his baby could not drink, he asked:

"Are you going to eat it with soda or other drinks later?"

There are several kinds of beer in the refrigerator, including wheat beer and dark beer. There is even white wine and red wine at home, but these are not things that Baby Shen can drink.

"Drinking too much soda at night will make my stomach feel uncomfortable... Can I eat it with sesame biscuits? I remember when I was a kid, my dad would buy sesame sauce sesame biscuits covered with sesame seeds at the entrance of the alley when he came back from overseas, and fill them with meat for me to eat. ”

You can’t lose weight by eating this way.

Lin Xu smiled and said:

"Then let me make some sesame sauce pancakes. This thing is very fast."

He added a little more than a pound of flour to the kneading basin, and then put about 8 grams of aluminum-free baking powder into it.

Adding baking powder can make the dough fluffy quickly, which is much faster than natural fermentation.

After the flour was ready, Lin Xu added warm water to the bowl, then added two small spoons of baking powder and two small spoons of white sugar, and slowly stirred to dissolve.

He asked with a smile while stirring:

"My father took you to eat delicious food on my mother's back right then?"

"Just give it to me, but my dad won't let it go. He always eats it with pickles sandwiched between steamed buns. He also says it tastes better than sesame buns stuffed with meat."

No wonder my father-in-law is so addicted to meat. He must have had a hard time in his youth and got greedy.

Seeing that Baobao Shen was in a low mood, he said:

"Tomorrow isn't the weekend. Tomorrow our parents will go to a restaurant for dinner. I'll make sesame sauce pancakes again to give him a good time."

"Okay, thank you husband!"

After the baking powder and sugar are melted, slowly pour it into the flour, stir the flour into dough, and then use your hands to push the dough into a basin to turn it into a softer dough.

Wait until the facial basin is lighted, seal it with plastic wrap, and set it aside for hair drying.

In order to speed up the fermentation time, Lin Xu specially boiled some warm water in a pot, about 40 degrees Celsius, and put the basin in to speed up the reproduction of yeast.

After preparing the dough, Lin Xu began to process the mutton.

This is a piece of lamb backbone, which is fat, lean and sinewy. To be honest, it would be a waste to make fried and roasted lamb with such good meat. It should be more suitable to boil the meat or make lamb stir-fried with green onions.

But who makes their own babies like it?

First cut the lamb spine into thick slices, then cut into dice-sized pieces.

"This piece of meat reminds me of tamarisk skewers, but it's a pity that the tamarisk skewers now are not as delicious as they used to be."

Baby Shen sat in front of the kitchen workbench, holding his chin in his hands. He stopped playing with his mobile phone and stared directly at the raw mutton on the chopping board.

From this point of view, it is true that I got the true inheritance from my father-in-law.

If Shen Guofu were here at this moment, he would definitely have the same expression of waiting to eat meat.

Lin Xu cut the meat and put it in a basin. Mixed all the fat and lean meat together, then started marinating and seasoning.

To put it bluntly, the stir-fried roast lamb dish is a compromise method because you can’t eat roast lamb. The taste of the dish must be close to the taste of roast lamb.

Therefore, in terms of seasoning, it is basically closer to the direction of grilled mutton skewers.

Add a small spoonful of salt, a small spoonful of sugar, a small spoonful of pepper, a small spoonful of cumin powder, a tablespoon of rice wine, a tablespoon of minced ginger, and half a tablespoon of soybean curd juice to the mutton.

Among these seasonings, salt increases the base flavor, white sugar enhances freshness, pepper, rice wine, and ground ginger remove odors, and cumin enhances flavor. As for the soybean curd milk, it increases the aftertaste and color.

Put all the seasonings in and stir in the same direction with your hands.

This step is more important. You must stir the mutton until the surface becomes sticky.

In this way, the flavor of the sauce will be absorbed, and the taste of the mutton will become better.

When it becomes sticky, add a little bit of dark soy sauce to increase the color. Stir again and add an egg white and a small handful of cornstarch. Stir a little to make the meat evenly battered.

Egg white is added to make the taste better, and starch is added to lock in the moisture in the meat.

Mix thoroughly and pour in half a spoonful of sesame oil to prevent the meat pieces from sticking together and increase the flavor of the mutton.

The mutton is ready, covered with plastic wrap, and placed in the refrigerator for refrigeration and marinating.

Next, it’s time to prepare the ingredients for stir-fried roast lamb.

The ingredients used in this dish are green onions, shredded onions, coriander stems, roasted cumin seeds and chili powder.

The so-called eyebrow scallion is to cut the white part of the green onion vertically, take out the core of the green onion and use only the white part.

Remove the core of the green onion and divide it into two halves vertically, and then cut the green onion shreds with a curved hook at one end, which looks like eyebrows. This is called eyebrow green onion.

Compared with ordinary scallions, eyebrow scallions only use the white part of the scallion, so the sweetness is stronger and the texture is crisper. The white part of the scallion is relatively thin, so it is easier to cook.

Generally, the dishes are placed just before they are ready to be cooked, so that the onion flavor can penetrate into the ingredients while maintaining a crisp and tender texture.

After the eyebrow green onions are prepared, prepare the onion shreds and coriander stems.

Then Lin Xu set up a non-stick pan, put half a bowl of cumin seeds in it before it was overheated, and roasted it slowly over low heat.

Cumin is a very interesting spice. It must be freshly roasted to get the best flavor. If it is roasted in advance, it will lose its flavor once it gets wet and may even become moldy.

When the surface of the cumin grains turns brown, turn off the heat.

After pouring it out, use a garlic mortar to pound it a few times. Don't pound it too much. The slightly grainy texture will make the aroma stronger.

When the cumin is ready, put the thick chili powder into the pot and roast it to create a spicy flavor.

At this moment, the meat has not yet been marinated and the noodles have not yet risen.

Lin Xu added a few split star anise into the pot, stir-fried until fragrant, added a handful of peppercorns, and added some fennel.

Saute everything until fragrant, put it into a cooking cup, add some freshly roasted cumin, and crush it with a food processor. This is the five-spice powder for making sesame seeds.

After the powder was ready, Lin Xu brought the sesame paste and began to make the ingredients for the sesame sauce biscuits.

One tablespoon of sesame paste, one teaspoon of salt, three teaspoons of the freshly beaten five-spice powder, then add one tablespoon of sesame oil, and stir evenly with chopsticks.

"Why put sesame oil?"

Shen Baobao was a little curious. She had just prepared to take a photo, but found that the effect of shooting at night was not very good. Why not try it tonight and then take the photo tomorrow?

Anyway, it’s the weekend tomorrow and there’s nothing to do, so I can take the video with peace of mind.

"Sesame oil can make the aroma of sesame paste stronger, and it can also spread the sesame paste, making it easier to spread on noodles later."

Sesame paste alone is too viscous and difficult to spread on the noodles.

Add some sesame oil and it will feel much smoother.

Lin Xu prepared all these, took out the marinated mutton from the refrigerator, and began to prepare fried and roasted mutton.

If it’s other dishes, don’t worry about the order.

But when eating sesame cakes with meat, the sesame cakes must be hot. It is better if the meat is cold, so that the heat of the sesame cakes can bring out the aroma of the sesame cakes, making them taste more delicious.

"Xubao, Xubao, can I operate it? You point me and let me do it."

"Okay."

Upon hearing this, Shen Baobao immediately rolled up his sleeves, carefully washed his two white and tender hands, and then looked at the pots and pans hanging in the kitchen like he was reviewing troops and asked:

"Which pot to use?"

"Flat nonstick pan."

Baby Shen took off the pan, put it on the stove, turned around and asked:

"What's next?"

"Heat the pot first, then add a spoonful of cold oil to slide the pot."

"I can do this!"

She put the pan on the stove to heat up, then opened the lid of the oil drum, poured a spoonful of oil from the inside into the pan, shook the pan and poured it back into the oil drum.

"What to do next?"

"Reheat the heat and add the mutton."

Chef Shen heated the pot as Lin Xu said, poured the marinated mutton in, and used a bamboo spatula to spread the mutton pieces evenly.

"Hey, I haven't put in the oil yet."

"The mutton will produce oil, so don't add it yet. Fry the mutton oil and then add oil."

"Oh..."
To be continued...