Chapter 511: 511
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To tell the truth, Chinese people's diet is estimated to be among the top three in the world. Chinese taste buds may have been specially made. Once you leave China, to be honest, the food here is really nothing to eat.
Either sheep or cattle, or better than the delicious meat. Zhang Fan estimates that he really has no appetite.
Plates are not expensive, they are all silver tableware. But that's the food. Zhang Fan took the dried beef in his hand and bit it without a bite. It took too much time, and the green tendons on his neck were bitten out.
As the banquet went on, the chef carried up the last big meal, that is, five or six strong men, like sedan chairs, carrying a food that looked like a camel, a golden roasted camel.
"Ah! Meat again. " Zhang Fan was helpless. From beginning to end, except for a plate of little virgin fruit, all the rest was meat.
"Oh, my God! Roast camels, big meal. " The head nurse, who was a little plump, whispered that the head nurse loved to eat and was greedy. Of course, most people who like to eat are cheerful.
Zhang Fan didn't expect much, "isn't it a little bigger? What's the difference between it and roast whole sheep!" Zhang Fan didn't feel special, so he felt big.
Camel, an adult camel, is much more than ordinary horses and cattle. It can directly give people a feeling of meat mountain.
"Zhang Yuan, you don't know. If it's a serious roast camel, it's not particular. You see, you see, the cook began to cut. When he cut it, he will know whether it is an authentic roast camel. "
With the little head nodding, the chef, with the help of his assistant, began to decompose the roasted camel. With a sharp machete and a long blade, he began to cut the camel's abdomen.
It's right here. If this kind of knife appears in the back kitchen of China, it must be thrown out by the exquisite cook. It's too vulgar!
The camel was cut by the cook under the sharp knife light. When the cut surface appeared, the scene between the camel's stomach was like cutting cakes in the frontier.
The roast camel is layered, layer by layer, and there are red and green things sandwiched between meat and meat.
Zhang Fan originally thought he should be able to eat. As a result, he saw the colorful sense of hierarchy in the camel's stomach, and suddenly felt bad!
"Did they give an enema to the camel when they roasted it! This belly of meat looks so strange! " Zhang Fan didn't say everything. He thought the intestines in the camel's stomach hadn't been cleaned up.
"Oh, Zhang Yuan, you don't understand. This is an authentic roast camel. Only a real local tyrant can afford a big meal." The head nurse stared at the camel and didn't move.
No wonder the head nurse is greedy. He usually kills a sheep and gets a roast sheep to entertain guests on the grassland. This etiquette can be regarded as a table. If you kill a cow, it's really an unusual guest.
If you kill a horse, not only the conditions of the owner's house should be very good, but also the identity of the guests should be very noble, otherwise the etiquette will exceed the standard!
If you want a roast camel, you'll definitely go abroad, and only local tyrants with mines at home can entertain people with this dish.
When the price of a sheep is expensive, it's only a thousand RMB. A cow is usually only ten thousand. A horse is between ten and twenty thousand.
And camels, an adult camel costs forty or fifty thousand. If the variety is better, the price will be more expensive.
Moreover, the real cost of roast camels is not camels. An authentic roasted camel must first be a huge adult camel, not a tool camel walking through the desert and the Gobi.
They must eat and drink well and serve big camels since childhood. The meat fiber of camels walking through the desert is too thick to dry.
This kind of camel raised since childhood has the fiber of meat comparable to that of calf. Not to mention that, kill the camel, put aside the camel's belly, clean it up, and put it into the Yellow sheep unique to the grassland.
Yes, it's the very precious yellow sheep. This kind of yellow sheep, apart from others, is said to be able to pass through normal rings. In the European luxury market, the fur of the Yellow sheep can be priced at the same price as the same weight of gold!
After cleaning the camel's belly, first put a layer of red fresh pepper and the unique spices on the grassland, and then put the cleaned and skinned yellow sheep into the camel's belly.
The Yellow sheep is half cooked when it enters the camel's stomach. When the Yellow sheep emits meat fragrance, the cook should apply a layer of honey on the Yellow sheep.
Then put a layer of spices and wild vegetables in the stomach of the Yellow sheep. Continue to put in the neatly packed roast goose or goose.
Geese or geese should put a layer of jam on the surface, usually black currant jam.
Finally, put eggs in the stomach of wild geese or geese, and cook them into semi cooked eggs in sheep soup. Generally, how many dinner guests will put in a few eggs.
This egg is not an ordinary egg. It should be the egg of GADA chicken that can run and fly on the grassland. This kind of egg is slightly smaller than the domestic egg. When the yolk and egg white inside the egg just solidify, it will start the pot.
Tie many small holes in the surface of the egg, and then put it into the abdominal cavity of the wild goose or goose.
Then, the chef roasts camels in a special barn. This dish can't be cooked without five or six professional chefs.
The fruit and wood fireworks from the outside and inside produce a special smell of wood, which slowly immerses into the camel's body.
With the increase of temperature and time, the solid fat in the camel begins to liquefy, and the high-temperature oil is immersed in the Yellow sheep. After the Yellow sheep is soaked in the camel oil, the oil mixed with the smell of yellow sheep and camel is then immersed in the goose.
Finally, all the flavors are concentrated in the eggs of GADA chicken.
Compared with cattle or horses, camels have much higher fat content, while yellow sheep, running between grasslands, have less fat content and eat very little firewood alone.
The goose is half fat but not thin. The flame of fruit trees in the baking room makes the camel's surface crisp without dry coke, and a higher temperature is formed in the camel's abdominal cavity.
The vaporization of gravy and the boiling of oil. The Yellow sheep and geese inside the camel are half steamed and half fried, while the eggs in the last layer are completely steamed.
This dish is not artificial, only the cost is at least 100000 RMB. Really, I can't afford it without a mine at home, and I'm not allowed to eat it in China!
The cook first took out the gravy from the thrown meat and soaked it into a light yellow egg. With the consent of the young head, each guest put one on his plate. Then, like cutting cakes, began to cut camel meat.
"Distinguished guests, have a taste of our roast camel." As the voice of the young man fell, they began to pick up knives and forks.
Zhang Fan really has a long experience. He still has such a way to eat. Gently cut the egg, and the meat aroma comes with the unique spice flavor of the grassland.
Gently put the egg in your mouth, huh! I can't describe the taste. I really can't describe it. It's so delicious. There is no taste of eggs, but the smell of special fat.
Like camel meat cut into cakes, it has a different taste. The outermost layer, about 45 cm thick, is camel meat, with a slightly charred skin, and the outer layer is a layer of crispness after burning with oil.
The inner layer is yellow sheep. The fat soaked lean mutton is soft and tender after being stuffy and cooked, and melts in the mouth. The inner layer is wild geese, mixed with the smell of camel meat and yellow mutton. The originally very soft wild goose meat can eat a feeling of q-bomb.
Sweet! Smelling the mixed aroma of fruit and wood and meat, it is sweet with a trace of spicy flavor, and there is a unique aftertaste between oil and tenderness.
There was no voice in the big tent. It was all soft chewing.
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To tell the truth, Chinese people's diet is estimated to be among the top three in the world. Chinese taste buds may have been specially made. Once you leave China, to be honest, the food here is really nothing to eat.
Either sheep or cattle, or better than the delicious meat. Zhang Fan estimates that he really has no appetite.
Plates are not expensive, they are all silver tableware. But that's the food. Zhang Fan took the dried beef in his hand and bit it without a bite. It took too much time, and the green tendons on his neck were bitten out.
As the banquet went on, the chef carried up the last big meal, that is, five or six strong men, like sedan chairs, carrying a food that looked like a camel, a golden roasted camel.
"Ah! Meat again. " Zhang Fan was helpless. From beginning to end, except for a plate of little virgin fruit, all the rest was meat.
"Oh, my God! Roast camels, big meal. " The head nurse, who was a little plump, whispered that the head nurse loved to eat and was greedy. Of course, most people who like to eat are cheerful.
Zhang Fan didn't expect much, "isn't it a little bigger? What's the difference between it and roast whole sheep!" Zhang Fan didn't feel special, so he felt big.
Camel, an adult camel, is much more than ordinary horses and cattle. It can directly give people a feeling of meat mountain.
"Zhang Yuan, you don't know. If it's a serious roast camel, it's not particular. You see, you see, the cook began to cut. When he cut it, he will know whether it is an authentic roast camel. "
With the little head nodding, the chef, with the help of his assistant, began to decompose the roasted camel. With a sharp machete and a long blade, he began to cut the camel's abdomen.
It's right here. If this kind of knife appears in the back kitchen of China, it must be thrown out by the exquisite cook. It's too vulgar!
The camel was cut by the cook under the sharp knife light. When the cut surface appeared, the scene between the camel's stomach was like cutting cakes in the frontier.
The roast camel is layered, layer by layer, and there are red and green things sandwiched between meat and meat.
Zhang Fan originally thought he should be able to eat. As a result, he saw the colorful sense of hierarchy in the camel's stomach, and suddenly felt bad!
"Did they give an enema to the camel when they roasted it! This belly of meat looks so strange! " Zhang Fan didn't say everything. He thought the intestines in the camel's stomach hadn't been cleaned up.
"Oh, Zhang Yuan, you don't understand. This is an authentic roast camel. Only a real local tyrant can afford a big meal." The head nurse stared at the camel and didn't move.
No wonder the head nurse is greedy. He usually kills a sheep and gets a roast sheep to entertain guests on the grassland. This etiquette can be regarded as a table. If you kill a cow, it's really an unusual guest.
If you kill a horse, not only the conditions of the owner's house should be very good, but also the identity of the guests should be very noble, otherwise the etiquette will exceed the standard!
If you want a roast camel, you'll definitely go abroad, and only local tyrants with mines at home can entertain people with this dish.
When the price of a sheep is expensive, it's only a thousand RMB. A cow is usually only ten thousand. A horse is between ten and twenty thousand.
And camels, an adult camel costs forty or fifty thousand. If the variety is better, the price will be more expensive.
Moreover, the real cost of roast camels is not camels. An authentic roasted camel must first be a huge adult camel, not a tool camel walking through the desert and the Gobi.
They must eat and drink well and serve big camels since childhood. The meat fiber of camels walking through the desert is too thick to dry.
This kind of camel raised since childhood has the fiber of meat comparable to that of calf. Not to mention that, kill the camel, put aside the camel's belly, clean it up, and put it into the Yellow sheep unique to the grassland.
Yes, it's the very precious yellow sheep. This kind of yellow sheep, apart from others, is said to be able to pass through normal rings. In the European luxury market, the fur of the Yellow sheep can be priced at the same price as the same weight of gold!
After cleaning the camel's belly, first put a layer of red fresh pepper and the unique spices on the grassland, and then put the cleaned and skinned yellow sheep into the camel's belly.
The Yellow sheep is half cooked when it enters the camel's stomach. When the Yellow sheep emits meat fragrance, the cook should apply a layer of honey on the Yellow sheep.
Then put a layer of spices and wild vegetables in the stomach of the Yellow sheep. Continue to put in the neatly packed roast goose or goose.
Geese or geese should put a layer of jam on the surface, usually black currant jam.
Finally, put eggs in the stomach of wild geese or geese, and cook them into semi cooked eggs in sheep soup. Generally, how many dinner guests will put in a few eggs.
This egg is not an ordinary egg. It should be the egg of GADA chicken that can run and fly on the grassland. This kind of egg is slightly smaller than the domestic egg. When the yolk and egg white inside the egg just solidify, it will start the pot.
Tie many small holes in the surface of the egg, and then put it into the abdominal cavity of the wild goose or goose.
Then, the chef roasts camels in a special barn. This dish can't be cooked without five or six professional chefs.
The fruit and wood fireworks from the outside and inside produce a special smell of wood, which slowly immerses into the camel's body.
With the increase of temperature and time, the solid fat in the camel begins to liquefy, and the high-temperature oil is immersed in the Yellow sheep. After the Yellow sheep is soaked in the camel oil, the oil mixed with the smell of yellow sheep and camel is then immersed in the goose.
Finally, all the flavors are concentrated in the eggs of GADA chicken.
Compared with cattle or horses, camels have much higher fat content, while yellow sheep, running between grasslands, have less fat content and eat very little firewood alone.
The goose is half fat but not thin. The flame of fruit trees in the baking room makes the camel's surface crisp without dry coke, and a higher temperature is formed in the camel's abdominal cavity.
The vaporization of gravy and the boiling of oil. The Yellow sheep and geese inside the camel are half steamed and half fried, while the eggs in the last layer are completely steamed.
This dish is not artificial, only the cost is at least 100000 RMB. Really, I can't afford it without a mine at home, and I'm not allowed to eat it in China!
The cook first took out the gravy from the thrown meat and soaked it into a light yellow egg. With the consent of the young head, each guest put one on his plate. Then, like cutting cakes, began to cut camel meat.
"Distinguished guests, have a taste of our roast camel." As the voice of the young man fell, they began to pick up knives and forks.
Zhang Fan really has a long experience. He still has such a way to eat. Gently cut the egg, and the meat aroma comes with the unique spice flavor of the grassland.
Gently put the egg in your mouth, huh! I can't describe the taste. I really can't describe it. It's so delicious. There is no taste of eggs, but the smell of special fat.
Like camel meat cut into cakes, it has a different taste. The outermost layer, about 45 cm thick, is camel meat, with a slightly charred skin, and the outer layer is a layer of crispness after burning with oil.
The inner layer is yellow sheep. The fat soaked lean mutton is soft and tender after being stuffy and cooked, and melts in the mouth. The inner layer is wild geese, mixed with the smell of camel meat and yellow mutton. The originally very soft wild goose meat can eat a feeling of q-bomb.
Sweet! Smelling the mixed aroma of fruit and wood and meat, it is sweet with a trace of spicy flavor, and there is a unique aftertaste between oil and tenderness.
There was no voice in the big tent. It was all soft chewing.
To tell the truth, Chinese people's diet is estimated to be among the top three in the world. Chinese taste buds may have been specially made. Once you leave China, to be honest, the food here is really nothing to eat.Either sheep or cattle, or better than the delicious meat. Zhang Fan estimates that he really has no appetite.Plates are not expensive, they are all silver tableware. But that's the food. Zhang Fan took the dried beef in his hand and bit it without a bite. It took too much time, and the green tendons on his neck were bitten out.As the banquet went on, the chef carried up the last big meal, that is, five or six strong men, like sedan chairs, carrying a food that looked like a camel, a golden roasted camel."Ah! Meat again. " Zhang Fan was helpless. From beginning to end, except for a plate of little virgin fruit, all the rest was meat."Oh, my God! Roast camels, big meal. " The head nurse, who was a little plump, whispered that the head nurse loved to eat and was greedy. Of course, most people who like to eat are cheerful.Zhang Fan didn't expect much, "isn't it a little bigger? What's the difference between it and roast whole sheep!" Zhang Fan didn't feel special, so he felt big.Camel, an adult camel, is much more than ordinary horses and cattle. It can directly give people a feeling of meat mountain."Zhang Yuan, you don't know. If it's a serious roast camel, it's not particular. You see, you see, the cook began to cut. When he cut it, he will know whether it is an authentic roast camel. "With the little head nodding, the chef, with the help of his assistant, began to decompose the roasted camel. With a sharp machete and a long blade, he began to cut the camel's abdomen.It's right here. If this kind of knife appears in the back kitchen of China, it must be thrown out by the exquisite cook. It's too vulgar!The camel was cut by the cook under the sharp knife light. When the cut surface appeared, the scene between the camel's stomach was like cutting cakes in the frontier.The roast camel is layered, layer by layer, and there are red and green things sandwiched between meat and meat.Zhang Fan originally thought he should be able to eat. As a result, he saw the colorful sense of hierarchy in the camel's stomach, and suddenly felt bad!"Did they give an enema to the camel when they roasted it! This belly of meat looks so strange! " Zhang Fan didn't say everything. He thought the intestines in the camel's stomach hadn't been cleaned up."Oh, Zhang Yuan, you don't understand. This is an authentic roast camel. Only a real local tyrant can afford a big meal." The head nurse stared at the camel and didn't move.No wonder the head nurse is greedy. He usually kills a sheep and gets a roast sheep to entertain guests on the grassland. This etiquette can be regarded as a table. If you kill a cow, it's really an unusual guest.If you kill a horse, not only the conditions of the owner's house should be very good, but also the identity of the guests should be very noble, otherwise the etiquette will exceed the standard!If you want a roast camel, you'll definitely go abroad, and only local tyrants with mines at home can entertain people with this dish.When the price of a sheep is expensive, it's only a thousand RMB. A cow is usually only ten thousand. A horse is between ten and twenty thousand.And camels, an adult camel costs forty or fifty thousand. If the variety is better, the price will be more expensive.Moreover, the real cost of roast camels is not camels. An authentic roasted camel must first be a huge adult camel, not a tool camel walking through the desert and the Gobi.They must eat and drink well and serve big camels since childhood. The meat fiber of camels walking through the desert is too thick to dry.This kind of camel raised since childhood has the fiber of meat comparable to that of calf. Not to mention that, kill the camel, put aside the camel's belly, clean it up, and put it into the Yellow sheep unique to the grassland.Yes, it's the very precious yellow sheep. This kind of yellow sheep, apart from others, is said to be able to pass through normal rings. In the European luxury market, the fur of the Yellow sheep can be priced at the same price as the same weight of gold!After cleaning the camel's belly, first put a layer of red fresh pepper and the unique spices on the grassland, and then put the cleaned and skinned yellow sheep into the camel's belly.The Yellow sheep is half cooked when it enters the camel's stomach. When the Yellow sheep emits meat fragrance, the cook should apply a layer of honey on the Yellow sheep.Then put a layer of spices and wild vegetables in the stomach of the Yellow sheep. Continue to put in the neatly packed roast goose or goose.Geese or geese should put a layer of jam on the surface, usually black currant jam.Finally, put eggs in the stomach of wild geese or geese, and cook them into semi cooked eggs in sheep soup. Generally, how many dinner guests will put in a few eggs.This egg is not an ordinary egg. It should be the egg of GADA chicken that can run and fly on the grassland. This kind of egg is slightly smaller than the domestic egg. When the yolk and egg white inside the egg just solidify, it will start the pot.Tie many small holes in the surface of the egg, and then put it into the abdominal cavity of the wild goose or goose.Then, the chef roasts camels in a special barn. This dish can't be cooked without five or six professional chefs.The fruit and wood fireworks from the outside and inside produce a special smell of wood, which slowly immerses into the camel's body.With the increase of temperature and time, the solid fat in the camel begins to liquefy, and the high-temperature oil is immersed in the Yellow sheep. After the Yellow sheep is soaked in the camel oil, the oil mixed with the smell of yellow sheep and camel is then immersed in the goose.Finally, all the flavors are concentrated in the eggs of GADA chicken.Compared with cattle or horses, camels have much higher fat content, while yellow sheep, running between grasslands, have less fat content and eat very little firewood alone.The goose is half fat but not thin. The flame of fruit trees in the baking room makes the camel's surface crisp without dry coke, and a higher temperature is formed in the camel's abdominal cavity.The vaporization of gravy and the boiling of oil. The Yellow sheep and geese inside the camel are half steamed and half fried, while the eggs in the last layer are completely steamed.This dish is not artificial, only the cost is at least 100000 RMB. Really, I can't afford it without a mine at home, and I'm not allowed to eat it in China!The cook first took out the gravy from the thrown meat and soaked it into a light yellow egg. With the consent of the young head, each guest put one on his plate. Then, like cutting cakes, began to cut camel meat."Distinguished guests, have a taste of our roast camel." As the voice of the young man fell, they began to pick up knives and forks.Zhang Fan really has a long experience. He still has such a way to eat. Gently cut the egg, and the meat aroma comes with the unique spice flavor of the grassland.Gently put the egg in your mouth, huh! I can't describe the taste. I really can't describe it. It's so delicious. There is no taste of eggs, but the smell of special fat.Like camel meat cut into cakes, it has a different taste. The outermost layer, about 45 cm thick, is camel meat, with a slightly charred skin, and the outer layer is a layer of crispness after burning with oil.The inner layer is yellow sheep. The fat soaked lean mutton is soft and tender after being stuffy and cooked, and melts in the mouth. The inner layer is wild geese, mixed with the smell of camel meat and yellow mutton. The originally very soft wild goose meat can eat a feeling of q-bomb.Sweet! Smelling the mixed aroma of fruit and wood and meat, it is sweet with a trace of spicy flavor, and there is a unique aftertaste between oil and tenderness.There was no voice in the big tent. It was all soft chewing.
