Life is a Game

Jiang Feng found that he had been caught in a misunderstanding just now because of his inertial thinking.

Because every year at the Jiang family's New Year's Eve dinner, everyone has to rely on smelling the dishes for literary contention, so the old man's New Year's Eve dinner recipe has always been a top-secret file. Jiang Feng had been a contestant for so many years, and for a moment he forgot that he had been promoted to a referee this year.

They are all referees now. If you don't understand any rules, you must ask the chief referee immediately.

Jiang Feng went straight to the back kitchen.

Because this game update not only has new features, but also gave him three new tasks at once, which caused him to spend a long time in the toilet. By the time he ran to the back kitchen, the first aunt and the second aunt had already finished washing the dishes, Jiang Jiankang and the others had also finished their tasks for the day, and only the old man was left in the kitchen.

The old man is processing mutton.

There are a lot of mutton dishes on the menu of Taifeng Building. Because of geographical issues, Jiang Feng ate very little mutton when he was in City A and City Z. Most of them only ate instant mutton when eating hot pot. After Beiping, there were more mutton dishes on the dining table.

During the six months in Beiping, Jiang Feng practiced mutton dishes a lot.

As the unknown real boss of Taifeng Building, before Jiang Feng became a popular chef with his eight-treasure chestnut pigeon and crab stuffed orange, he was a brick in the back kitchen, moving wherever he needed. Can freely switch back and forth between the stove chef, the pier chef and the Dahe chef, and help whoever needs it, without the air of a prince.

It was precisely because of this that Jiang Feng practiced a lot of mutton dishes.

"Grandpa, how many dishes shall we cook tomorrow?" Jiang Feng asked.

"Look at it and do as many as you can," said the old man.

Jiang Weiguo was processing the large intestine of the sheep.

Jiang Feng noticed that what the old man was dealing with now were all sheep offal. In addition to the large intestine in his hand, the basin beside him also contained materials such as sheep heart, liver, lung, large intestine, small intestine, kidney, sheep tongue, sheep eye and sheep ear. The offal of the whole sheep is basically in the basin.

"Grandpa, are you going to cook haggis soup tonight?" Jiang Feng asked.

"No." The old man usually spoke very little when he was working, and he spoke concisely. He pointed to the basin next to him, "Dispose of the intestines."

Jiang Feng obediently went to wash his hands and began to process the small intestine in the basin.

Processing sheep offal is a delicate job, and it is also a dirty job. The most difficult thing to deal with is the intestines. The difficulty is basically the same as that of processing pig large intestines.

At first, Jiang Feng thought that the old man was dealing with these haggis because he wanted to use them to make lo mei, and this kind of food with a strong smell was perfect for making lo mei.

Just as Jiang Feng was cleaning the sheep intestines and thinking about which dishes could be distributed to several families in the village tomorrow without arousing strong opposition from uncles and cousins, he found that the old man who had finished processing the sheep intestines began to chop onions.

It doesn't look like you're going to use these haggis to make lo mei.

"Grandpa, what are we going to do with these haggis tomorrow?" Jiang Feng knew the reason to ask if he didn't understand.

"Morshack." The old man said.

Jiang Feng:? ? ?

Mohak?

Wait, Mohack!

"Mo... What is it?" Jiang Feng asked.

"Morsek, it means the dishes in the bowl." The old man repeated again, put the chopped onions into the small bowl, and began to cut the minced meat.

"Didn't your grandma tell you this afternoon?" The old man asked back.

Jiang Feng looked away from the onion: "Grandma told me in the afternoon that you and Master Huang made a whole sheep feast for the firefighters fighting the fire 50 years ago, but you didn't say what you did."

"That's what I did back then. I used these haggis to make 16 dishes with soup, served with kimchi, mutton soup, mutton and pancakes. It was a whole sheep feast. The 16 dishes made of haggis are called Moersek." The old man explained.

Jiang Feng: ...

He thought the whole lamb feast was roasted lamb leg, roasted lamb chops, grilled lamb, grilled lamb head, braised lamb, braised lamb, but the old man told him that the whole lamb feast was actually lamb heart, lamb liver, lamb lung, lamb intestine, Sheep small intestine, sheep kidney, sheep tongue, sheep eye, sheep ear...

How beautiful the fantasy is, how cruel the reality is.

The old man didn't give Jiang Feng any time to think. Seeing that he had already processed the sheep intestines, he told him to do the next thing: "Go wash the rice and soak it, then clean and chop the lamb liver."

"Good grandpa."

Although this year's New Year's Eve dinner was quite different from Jiang Feng's imagination, after Jiang Feng fought with the old man for an hour or two, he realized that Moersek was actually not simple.

Although the ingredients are haggis, the complexity of handling is not inferior to that of roasted lamb legs and roasted lamb chops, and even more complicated than the big dishes such as roasted lamb legs and roasted lamb chops.

Among them, it took nearly an hour to process the large and small intestines of sheep. According to the old man's instructions, Jiang Feng seasoned sheep blood, serum, sheep liver, sheep oil, onion, minced meat, and rice into the washed large intestine and small intestine of sheep, and kept the enema for tomorrow's cooking.

The same is true for other mutton haggis. Cleaning, seasoning, and some have to be soaked in water overnight. Each has its own processing method, each of which is different, and the pretreatment steps are much more complicated than ordinary mutton.

It was the first time Jiang Feng had seen such a complicated preprocessing step.

Jiang Feng and the old man had been busy all night before finishing all the haggis. The mutton didn't move at all, which was exactly what the old man said, as long as you see how you do it, you can make as many dishes as you can.

Jiang Feng suspected that if the production steps of Moershak's sixteen dishes were too complicated, he and the old man might make Moershak all day tomorrow, and the other mutton could be left to wait until after the first day of junior high school.

After cleaning the kitchen, it was almost 11 o'clock. Jiang Feng felt that his body was full of sheep's smell after dealing with the haggis all night, and the sheep who mixed in with the sheep would probably treat him as the same kind.

"Grandpa, what else do you want to cook tomorrow besides Morshak?" Jiang Feng decided to finalize tomorrow's menu with the old man before going to take a bath.

Confirming the menu is an important step for chefs before starting work.

"I will be in charge of Moersek. Tomorrow you will get up early to deal with the mutton, and cook a pot of mutton soup with mutton bones and mutton. Cook the rest of the mutton dishes if you have time, and don't do it if you don't have time." The old man made some calculations, "Braise the black fish with garlic, cook the crispy apples, and cook the elbows and shredded yams."

Jiang Feng nodded: "Okay grandpa, I will make the elbows and silk yam... I will also make the elbows?"

Jiang Feng was taken aback.

The old man was lowering his head to count the number of dishes for tomorrow, and he didn't have time to look up at the expression on Jiang Feng's face: "Otherwise, isn't it a little short of dishes like this, there are no hard dishes to fill your stomach."

It took Jiang Feng a few minutes to recover from the shock of cooking elbows at the New Year's Eve dinner. Seeing that the old man was talking about what dishes to fill his stomach, he weakly suggested .

"Grandpa, why don't we use mutton to make mutton dumplings."

The old man suddenly looked up.

"There wasn't enough pork this year. With Moersek being so complicated, I don't think I'll have time to make a big dish like roasted lamb chops and roasted lamb legs tomorrow. Why don't we just use mutton dumplings as the staple food tomorrow? Part of the whole sheep banquet." Jiang Feng resorted to his own strategy of killing two birds with one stone, "We can pack more and send it to Grandma Li's house tomorrow night. It doesn't need to be too much, one bowl for the whole family, and the dumplings are dried and poured with mutton soup. Send them over vigorously, just as our thanks, and send the dumplings for the first grade of junior high school."

"Yes, just do it." The old man agreed with Jiang Feng's suggestion, "Go to bed early, don't stay up at one or two o'clock every night like your cousins."

"Don't slack off, keep your spirits up. Tomorrow is the New Year's Eve dinner and make it well. From now on, our family's New Year's Eve dinner will be handed over to you."

"Okay, grandpa." Jiang Feng was extremely excited, like a kindergarten kid who was rewarded with 100 little red flowers by the kindergarten teacher.

What an honor.