si-mexico Chapter 136: Start to demolish the low wall. The lamb chops are really delicious.
Chapter 136: Start to demolish the low wall. The lamb chops are really delicious.
As he continued to exert force, a brick finally loosened. He reached out and took it off, handing it to his companion below.
The people below quickly placed the bricks on the wooden cart and stacked them neatly.
At the same time, several other young men began to remove the tiles from the roof.
Some of them climbed up the ladder, while others stood directly on the stones next to them, carefully peeling off the tiles one by one with the tools in their hands.
They moved with skill, and each tile was gently placed aside to avoid damage.
In this era, people who demolish houses try their best not to damage the bricks and tiles so that they can be reused.
Shen Ru and Erniu also helped to collect tiles and bricks.
After a busy morning, Su Panpan made tea for everyone.
She and Shen Ru went back to cook first, and asked Erniu to stay and wait until they demolished the low wall, and then asked Erniu to take them to their residence for dinner.
Su Panpan fried the lotus root meatballs and fish pieces again and placed them on a plate.
Cut the braised beef into even slices, add finely shredded green onions, soy sauce, and chili oil and mix well. Beef is a good thing in this era. Worried that there would not be enough to eat, Su Panpan put two plates.
Cut the dried tofu into triangles and place them on a plate with the lotus root.
The braised duck is chopped into chunks and stir-fried with onions, dried chili peppers, and garlic sprouts. The dish is spicy and flavorful, with a bright red color that infuses each piece of duck with a rich, spicy flavor. The sweetness of the onions, brought out by the heat, blends beautifully with the richness of the duck, the warmth of the dried chili peppers, and the unique aroma of the garlic sprouts.
I fried another plate of peanuts.
Stewed a pot of tofu and cabbage.
Stir-fry a small cabbage.
Erniu had returned with the demolition workers.
Shen Ru fetched water for them to wash their hands.
Then take them to their seats.
The lamb chops Su Panpan bought were marinated last night. She took them out and fried them on both sides in the pan. Oil sizzled on them, and then sprinkled some cumin powder, chili powder, and chopped green onions on them. The hand-pulled lamb chops were ready, and the fragrance was intoxicating.
"Come, eat it while it's hot." Su Panpan brought a large plate of hand-pulled lamb chops to the table.
The chefs sat around the table, looking at the table full of sumptuous dishes, with surprise on their faces.
Erniu called everyone: "Come, eat some food."
"Madam Su, this is such a rich meal! It makes us work harder." The master in black clothes was very satisfied with the meal prepared by his host today.
Shen Ru was also there, greeting everyone with a smile: "Don't be polite, Masters, come and try it." She also poured the hawthorn wine brewed by Su Panpan to each master.
The chefs picked up their chopsticks and kept praising Su Panpan's cooking skills while eating.
The fish pieces are crispy on the outside and tender on the inside, the lotus root meatballs are delicious, and the braised beef is even more mellow in flavor.
The plate of stir-fried duck meat made several chefs exclaim in delight. The spicy taste spread in the mouth, and the sweetness of onion and the aroma of garlic sprouts perfectly neutralized the spiciness.
The peanuts are crispy and delicious, the tofu and cabbage are stewed until soft and tasty, and the stir-fried bok choy is refreshing and de-greasy.
As soon as the hand-pulled lamb chops were served on the table, they became the focus of everyone's attention, and the rich aroma made people salivate.
This aroma carries the unique deliciousness of lamb, mixed with the unique aroma of cumin and the spicy taste of chili powder.
The masters were originally chatting leisurely, but when the tempting fragrance wafted to their noses, their words stopped abruptly.
"What smells so good?" a chef couldn't help but ask.
Everyone turned their heads, their eyes all drawn to the plate of hand-pulled lamb chops.
Some people leaned forward slightly and sniffed hard; some people licked their lips involuntarily, their throats rolling slightly; and some people stared at the plate of lamb chops with wide eyes, their eyes full of impatience, wishing they could pick up a piece and put it in their mouths immediately.
"Oh, these lamb chops look delicious!" another chef exclaimed.
The lamb chops are golden in color, sizzling with oil on the surface, and exuding a spicy and tempting aroma. Cumin powder and chili powder are evenly coated on each piece of lamb chop, and green chopped green onions are dotted in between.
The chefs looked at the plate of fragrant hand-pulled lamb chops and could no longer suppress their desire.
"Come on, come on, try it quickly." Su Panpan greeted everyone.
They all reached out and picked up a piece of lamb chop, which was still slightly hot.
The chefs brought the lamb chops close to their mouths, opened their mouths wide, and bit off a piece fiercely.
The crispy exterior and tender interior instantly burst onto the tongue. The savory flavor of the lamb blends perfectly with the distinct aromas of cumin and chili peppers, creating a rich, tangy flavor that permeates the mouth. The lamb chops' crust is crispy and crackles with a crunch, while the meat inside is tender and juicy, leaving every bite captivating.
As they chewed, they made satisfied "hmm" sounds and had an intoxicated look on their faces.
"It's so delicious! The cooking is amazing!"
Some chefs' faces turned red and their foreheads were slightly sweaty while eating, but they had no intention of stopping.
They bit the lamb chops hard, the tender and juicy lamb was squeezed in their mouths, and the cumin and chili powder on the lamb chops added a rich flavor to this delicacy, making the chefs unable to stop eating.
"This mutton and this hawthorn wine are a perfect match. They are refreshing, degreasy and appetizing." The chef next to him bit off a large piece of mutton and took a big sip of fruit wine.
"Haha, then you can drink more. This wine has a low alcohol content and won't affect your work." Erniu politely filled the master's glass.
Some chefs eat very generously, swallowing the mutton in big mouthfuls without caring about their image, and not caring about the oil stains on the corners of their mouths.
"Haha, these lamb chops are so delicious!"
At this time, Su Panpan came back after washing her hands and untied her apron, saying proudly: "Everyone, eat as much as you want, there's enough for today!"
They enjoyed the lamb chops to their heart's content, as if at this moment, all their fatigue was thrown away.
In a short while, the lamb chops on the plate were all gone, and the chefs were still licking their lips with satisfaction, savoring the unforgettable deliciousness.
After eating and drinking, the masters took a short rest and then went back to work.
Su Panpan and Shen Ru helped to clean up the dishes and tidy up the place.
The masters once again started working on demolishing the house.
They skillfully dismantled the low wall, and each blow of the hammer was full of power.
"Hey, after this meal, I have more energy to work." A chef said jokingly while working.
"Miss Su's cooking skills are really good. The hand-pulled lamb chops are crispy on the outside and tender on the inside. Add in the cumin and chili powder, and the taste is amazing. I'm craving it just thinking about it now." Another chef responded.
"That's right, the taste is amazing. And the stir-fried duck is also very delicious, spicy and tasty." The chef next to him couldn't help but interject.
Everyone talked about the delicious lunch while working, as if they were motivated.
After a while, the low wall was demolished.