Luo Rang ordered someone to serve a clear soup of boiled sheep and scorpions.
The soup has been boiled to a milky white color and exudes a rich fragrance.
Fu Yu's personal cooking skills are only intermediate, and he is not very good at making soup.
The main reason is that whether he is in Chollima or the music restaurant, he is doing a lot of work. As for the only soup he is good at, it is seafood soup.
This thing is completely different from mutton soup.
While waiting for the soup to be served, Fu Yu quickly looked through the classic recipes.
Not to mention, that middle-aged male customer is really knowledgeable!
The cooking method for mutton soup in the recipe is pretty much the same as what the orderer recounted.
Classic old taste, what you eat is the original taste.
Thinking about it this way, the middle-aged male customer's cooking requirements for authentic sheep and scorpion are not an exaggeration.
It's just that restaurants nowadays tend to pay attention to the taste needs of customers when cooking, and make changes and adjustments based on the more popular cooking techniques and tastes of ingredients at that time.
Just like Chollima, even if it carries the brand of authentic old taste, it still encourages innovation and makes more improved dishes.
The lamb soup in the classic old-flavor recipe is a simple cooking method.
The cooking operation is simple and there are no complicated seasonings.
The mutton soup was cooked, and Fu Yu asked the workers to prepare the ingredients he needed.
When everything is ready, start cooking.
Slice fresh mutton and cleaned haggis into sections.
Not to mention Fu Yu's knife skills, the mutton was cut evenly and evenly, as if it had been measured with a ruler.
The haggis are almost equal parts and arranged together, the effect is very beautiful.
The waiter in the kitchen sighed secretly as he looked at the scraps of food that were casually placed beside him.
Good guy!
The young chef's cooking skills are also superb.
When I got the haggis in my hand, it was obviously a weird shape, but I didn't see how he manipulated it. However, after removing the corners, the remaining haggis could be cut into such a neat shape.
Absolutely amazing!
Fu Yu put the chopped mutton and haggis into the soup and cooked them together in the pot.
Both mutton and haggis are very easy to cook.
Pour it into boiling water for a while, then pour it into a soup bowl, pour in the scalding white mutton soup, sprinkle with green chopped green onions, and a steaming bowl of fragrant mutton soup is ready.
This is not over yet.
Fu Yu followed the recipe and made a bowl of dipping sauce.
Just simply add chili oil, peppercorns, salt, and MSG.
The dipping plate uses a multi-compartment plate, and every condiment is prepared, but served separately.
When customers eat, they can make their own preparations according to their preferences.
Luo Rang watched Fu Yu finishing the soup and making the dipping dishes, frowning and thinking!
This method of cooking...he had never thought of it!
But it is obviously a very simple cooking method.
The average mutton soup restaurant is actually like this.
A bowl of mutton soup with whitish soup, with various mutton offal in it, an original bowl of soup with only a few seasonings.
But often the chef directly helps to prepare the taste, and you can drink it directly when it is served.
What Fu Yu does is more authentic.
And he also added a dollop of suet.
The soup cooked in this way will be more fragrant.
Luo Rang's eyes lit up. Don't tell me, this soup looks really good. You can try it. Maybe the middle-aged male customer will be quite satisfied.
After all, the so-called authentic dishes generally cannot escape the original taste.
Fresh roasted lamb and scorpions were already on the table, and a complementary portion of lamb soup made Luo Rang feel more confident.
The best thing is to make customers satisfied. If they are really not satisfied, then there is really no way.
Anyway, they have done everything they can do here.
It can be regarded as a dedicated effort.
In the box in the front hall.
The roasted lamb scorpion was delivered to the table by the waiter.
The middle-aged man stretched his head to take a look, raised his eyebrows slightly, smiled and said to the two companions beside him: "If you don't mention anything else, the roasted effect is quite interesting."
There are three skewers of roasted lamb and scorpion, each skewer has three pieces of lamb skeleton.
Different from the dark color that was served before, the mutton was covered with a thick layer of sauce, which made it appetizing.
This one is very simple. It is just an oily pure skeleton with a slightly lighter color. It looks crispy on the outside and tender on the inside. I don’t know what it tastes like, but it looks quite appetizing.
Also served on the table are two bowls of dipping sauce.
When the middle-aged man saw it, he took the plate casually, put out some of each dish, dipped it in the kuaizi and smacked the taste carefully, and his eyes lit up.
"Hey! Don't tell me, this sauce is quite authentic!"
"Especially this original dipping dish. The chef's knife skills are very good. Look at the chop. It's obvious it wasn't made by a juicer."
One of the companions said with interest: "Really? Then I have to try it to see what's different about this freshly roasted one."
While he was talking, the middle-aged man had already taken off a piece of sheep scorpion and tasted it himself.
The appearance of the sheep scorpion is golden and shiny, and the heat is just right.
The outer layer of mutton is browned and crispy, while the mutton between the bones is soft and tender. When chewing the mutton slowly, the unique aroma is rich and tangy, which is quite delicious.
Even without any seasoning, it still tastes great.
After taking two bites of the lamb scorpion, the middle-aged man turned the bones around and poured some sauce on the meatier parts with a spoon.
This time, when I took my mouth again, my mouth was immediately filled with the fragrant garlic paste mixed with the simmering ginger juice, and then the mutton smell mixed with the very distinctive smell of sesame oil.
The greasy taste brought by the previous bites of the original mutton was immediately washed away.
After one bite, your mouth is full of fragrance.
The middle-aged man's eyebrows stretched after eating, and he couldn't help but dip some more sauce.
He is very good at eating and has good teeth. When chewing on a sheep scorpion, he tore hard with his teeth, pulling the tight mutton meat out of the frame, and then slowly chewed and tasted it.
The feeling is really indescribable!
When I thought about it, I had already chewed a piece of sheep scorpion clean.
I saw there was a sauce next to it.
So I took off another piece of sheep scorpion, and this time I tasted the oily aroma of chive flowers mixed with bland peppercorns, and the taste was very bland.
The chef is very skillful and controls the ratio of the sauce very accurately. It can perfectly match the aroma of the mutton without being too overpowering and overpowering the taste of the mutton itself.
They complement each other perfectly.
The middle-aged man chewed it happily.
The previous unhappiness of not being able to taste the delicious food that I wanted was completely wiped away.
While eating, he and his two companions praised: "Yes, the lamb and scorpions are grilled authentically! The chef's skills are very good!"
The two companions also enjoyed the meal, but the freshly grilled lamb scorpion was different from the pickled ones. It tasted delicious, but it took less effort to chew it.
One of them said with a smile: "It's delicious, but it's a bit chewy..."
As we were talking, a waiter came and knocked on the door: "Hello, the mutton soup is here!"
The middle-aged man was stunned: "Sheep soup? We didn't order it?"
The waiter said with a smile: "Oh, this is a gift from our chef..."
