Medical road

For banquets, to be honest, if you want to talk about eating, the diet of Chinese people is estimated to be among the top three in the world.The taste buds of Chinese people may be specially made.Once I leave China, to be honest, the food here is really nothing to eat.

It's not sheep or cow. If it weren't for the deliciousness of meat, Zhang Fan would really have no appetite.

The plates are not expensive, all silver tableware.But that's the food.Zhang Fan held the dried beef in his hand and bit it without a bite. It was too much for his teeth. The blue veins on his neck were bitten out.

As the banquet went on, the last meal was carried by the chef, that is, five or six brawny men, like a sedan chair, carried a food that looked like a camel, a golden roasted camel.

"Hey! It's meat again." Zhang Fan was helpless. From the beginning to the end of the banquet, except for a plate of cherry tomatoes, the rest was all meat.

"God! Roasted camel, big meal." The slightly plump head nurse whispered, the head nurse loves to eat and is greedy.Of course, most people who love to eat are cheerful.

Zhang Fan didn't look forward to it very much, "Isn't it bigger? What's the difference between roasted whole lamb!" Zhang Fan didn't feel special, just bigger.

A camel, an adult camel, is much larger than the average horse or cow.It directly gives people a sense of meat mountain.

"Zhang Yuan, you don't know. If this is a serious roasted camel, you can be particular about it. Look, you see, the chef has started to cut, and you will know if it is an authentic roasted camel when you cut it."

With the little head nodded, the chef, with the assistance of his assistant, began to break down the roasted camel. The sharp machete and long blade began to cut the camel's belly.

It's here too. If this kind of knife appears in the back kitchen of China, it must be thrown out by the delicate cook. It's too vulgar!

The camel was cut by the chef under the sharp knife light. When the slices appeared, the camel's belly appeared like a border cut cake.

This roasted camel has layers, layer by layer, and there are red, green, and red things sandwiched between meat and meat.

Zhang Fan originally thought it should still be edible, but when he saw the colorful layers in the belly of the camel, he suddenly felt bad!

"Did they give the camel an enema when they roasted the camel! The meat in this belly looks so weird!" Zhang Fan didn't say everything, he thought the intestines inside the camel's belly hadn't been cleaned.

"Hehe, Zhang Yuan, you don't understand that. This is an authentic roasted camel, a feast that only real local tyrants can eat." The head nurse stared at the camel motionlessly.

No wonder the head nurse is greedy, and he treats guests on the prairie, usually killing a lamb and getting a roast lamb. This etiquette can be regarded as a good meal.If you slaughter a cow, it's really an unusual guest.

If you kill a horse, not only will the host’s conditions be very good, but the identity of the guest will also be very noble, otherwise the etiquette will be exceeded!

If you come to a roasted camel, you definitely have to go abroad, and it is the local tyrants with mines in foreign countries who can entertain people with this dish.

A sheep, when the price of a sheep is expensive, is only a thousand yuan RMB, a cow is generally not 10,000 yuan, a horse, how can it be between 10,000 and 20,000 yuan.

For camels, an adult camel costs 40,000 to 50,000. If the variety is better, the price will be more expensive.

Moreover, it is not camels that roast camels are really expensive.An authentic roasted camel requires a huge adult camel first, and not a tool camel that walks through the desert through the Gobi.

It must be a camel that has been eating and drinking and serving the big ones since childhood. The meat fiber of the camel walking through the desert in the Gobi is too thick to work.

The fiber of this camel, raised since childhood, is comparable to that of a calf.That's not even counted. After the camel is slaughtered, the belly of the camel is aside, and after it is cleaned up, it must be put into the prairie-specific yellow sheep.

Yes, which is a very precious yellow goat.Not to mention this kind of yellow sheep, its fur is said to be able to pass through a normal ring.In the European luxury market, the fur of yellow sheep can be the same price as gold of equal weight!

After cleaning the camel's belly, put a layer of fresh red pepper and the peculiar spices on the grassland, and then put the cleaned and peeled yellow sheep into the camel's belly.

The yellow lamb is half-cooked when it enters the belly of the camel. When the yellow lamb is smelling of meat, the chef should warm the yellow lamb with a layer of honey.

Then put a layer of various spices and wild vegetables in the belly of the yellow sheep.Continue to put in the cleaned and cooked half-cooked big goose or big goose.

The big goose or goose should put a layer of jam on the surface, usually blackcurrant jam.

Finally, put eggs in the belly of the big goose or big goose, and boil them into a half-boiled egg through the mutton soup. Generally, as many guests as there are dinner parties, a few eggs are put in.

This egg is not an ordinary egg. It is the egg of the Gada chicken that can be half-run and half-flying on the grassland. This kind of egg is slightly smaller than the domestic egg. When the egg yolk and egg white in the egg have just solidified, they must be cooked.

Puncture many small holes on the surface of the egg, and then put it into the abdominal cavity of the big goose or big goose.

Then, the chef roasts camels in a special roasting barn.This dish can't be done without five or six professional chefs.

The special woody aroma produced by the outer and inner fruit wood fireworks slowly penetrates into the camel's body.

As the temperature and time increase, the solid fat in the camel's body begins to liquefy, and the high-temperature oil is immersed in the yellow sheep. After the yellow sheep is soaked by the camel fat, the fat mixed with the yellow sheep and camel's fragrance is then soaked into the goose's body.

In the end, all the flavors are concentrated in the Gada chicken eggs.

Compared with cattle or horses, camels have much higher fat content, while yellow sheep, which run between grasslands, have less fat content and eat very much firewood alone.

The big goose is half fat and not thin.The flames of the fruit trees in the roasting barrage the surface of the camel to be crispy and not charred, and a higher temperature is formed in the abdominal cavity of the camel.

The vaporization of gravy, the boiling of fat.The yellow sheep and goose in the camel's body are half-steamed and half-fried and cooked, and the eggs in the last layer are thoroughly steamed.

This dish is not considered artificial, and the cost is at least 100,000 RMB or more. Really, I can't afford it without a mine at home, and it is not allowed to be eaten in China!

The chef first took out the gravy from the discarded meat and soaked it into a light yellow egg. With the approval of the young head, each guest placed one on his plate.Then, just like cutting a cake, start to slice the camel meat.

"Dear guests, have a taste of our roasted camel." As the young head's voice fell, everyone began to pick up their knives and forks.

Zhang Fan is really knowledgeable, and he still has such a way of eating.Gently cut the egg, the meaty aroma is accompanied by the peculiar spice flavor of the grassland, and the aroma is blowing.

Gently put the egg in your mouth, eh!There is no way to describe this taste, it is really impossible to describe, it is too fragrant.There is no smell of eggs, but the fragrance of special fat.

Just like the camel meat cut into cakes, it has a special taste.The outermost layer is about four to five centimeters thick is camel meat, the skin is slightly burnt, and the outer layer is a thin and crisp layer after the oil is burnt.

On the inner layer is yellow mutton, the fat-soaked lean mutton is soft and tender after being cooked and melts in the mouth.On the inner layer is the big goose, mixed with the aroma of camel meat and yellow lamb, the originally very soft big goose meat can taste a kind of Q bomb.

Fragrant!Smell the mixture of fruit wood and meat, sweet with a hint of spicy, and there is a special aftertaste between the oil and tender.

There was no voice in the big tent, it was all soft chewing.