"Fate? Why did you come here?!" Xun Yu was obviously a little surprised, more surprised, so he hurriedly met him.

"Yan, it's great to see you!" Guo Jia saw Xun Yu, and hurried over and hugged her into his arms. The two of them were 1.6 meters tall and told him to take people to bring back all the suckling pigs, and then went to the kitchen to make preparations in advance.

"I'll help!" Guo Jia ran over. After all, she had learned a lot of orthodox cooking skills while working as a chef for Yang Xiu during this period, and her cooking skills were improved a little.

The key is that you must perform better and your cooking skills must be improved as soon as possible. Otherwise, Xun Yu will be completely snatched away by Wang Yong! No one noticed that this girl in love is already completely full of fighting spirit!

The most important thing for roasted suckling pigs is to mix crispy syrup, and the raw material is maltose. Maltose is sold in Wanshi House, and the ingredients in the kitchen are retained.

This should be the earliest source of sugar. In ancient times, malt sugar was largely made of maltose. Before sucrose or beet sugar became mainstream, maltose was the mainstream of sugar in China. Even if sucrose became mainstream later, maltose still occupied a place in Chinese sugar.

Mix maltose and water, wait for the maltose to melt, then add white wine and vinegar (zhejiang vinegar) and mix well. The finished product is crispy syrup. When mixing, be careful not to add too much maltose, after all, it is easy to color when it is heated, causing the finished product to turn black.

In terms of seasonings, prepare salt, seasoning sauce, sugar, garlic, onion, rice wine and five-spice powder. There seems to be no five-spice powder in the world, but you can mix it yourself.

After all, the five-spice powder itself is made of pepper, cinnamon, star anise, clove and cumin seeds. According to needs, there are several recipes, which are prepared according to needs, and the effects of cooking in different recipes are slightly different.

"It's almost done, the rest is waiting for the suckling pig to come..." Wang Yong worked for a long time, prepared the oven, prepared the bamboo pole for skewers, and of course the iron wire.

The roasted suckling pig is like this, poked in from the anus, out of the mouth, from cut and cleaned to pickling, and finally used iron thread as the "support thread" to "restore the pig's original state" to facilitate baking.

"Master Chef, the suckling pig is brought back!" Wenming brought a few soldiers and brought four suckling pigs, which were only three months old, with a slightly larger body size. After all, generally roasted suckling pigs are chosen for 6 to 7 kilograms, which are obviously twenty kilograms and have some fat meat.

"In this case, both ends will be almost enough to eat!" Wang Yong thought for a while, "The other two ends will be raised first!"

"As for the order!" When the soldiers heard this, they didn't complain, so they took the piglets down and kept them in captivity. In the kitchen, there were places specializing in raising chickens, ducks, and other livestock.

To kill pigs, bleed and shave hair, the kitchen knife splits from the inside of the buttocks of the suckling pig along the spine, remove the oil, remove 3 to 4 ribs and shoulder blades of the front chest. Then rinse thoroughly with clean water to drain the water.

When marinating, use salt and five-spice powder, brush it in the abdominal cavity and wait for 30 minutes. Then mix the seasoning sauce, sesame paste, sugar, garlic, onion, Fenjiu and five-spice powder evenly, apply it evenly in the abdominal cavity, and marinate for 30 minutes.

"I remember later generations used U-shaped forks to fix the inside of the roasted suckling pig, and then grilled it directly, so that it would be faster. However, if you want to roast it crispy on the outside and tender on the inside, you still have to use this method..." Wang Yong skewed the roasted suckling pig, then tied it up with iron wire, and slowly worked to do it. If you want to get delicious food, sometimes you have to do it slowly.

Judging from the appearance, it is hard to imagine that the piglets were regained their original appearance before, and their internal organs and bones were removed.

"The time is almost over, so the rest should be accelerated!" After looking at the time, there were more than two hours before supper. Although the time was still quite good, the steps followed were also very complicated. In addition, the piglets were big, so it would be impossible not to hurry up.
Chapter completed!