A few days ago, overhearing a stranger in the company's elevator, a man in formal clothes asked another man in formal clothes: What do you eat every day in the company? The man replied, "What will you eat when you get home from work?" The man replied: "Order takeout."
After listening to this conversation, I felt that the lights in the elevator room were a little dim. This is probably the daily life of most office workers.
So if, if you eat something good every day after work, will you feel better? If you can cook and eat by yourself after work and still have fun, can you be regarded as a person who knows how to live? A friend in the company who insists on cooking and bringing food by herself every day said that it is in this way that she rebels against the alienation of work and competes for the initiative in life.
I recommend you to try this kind of rebellion too, if you can't do it or are too lazy to do it, then I recommend you read today's article, which can also be regarded as a meal replacement for resistance (not).
The following is an excerpt from Cai Lan's new books "Cook a Noodle and Wait for the Sugar to Eat" and "Eat a Big Meal, Laugh a Lot", in which he discusses some foods that we don't usually take seriously: eggs, soup, rice, barbecue, and he writes, "Only in places where the pace of life is slow, can you make a beautiful omelette", because cooking is something that requires dedication and patience. The person who can say this kind of thing should be the kind of person who is the farthest away from Ban Wei'er.
01
Eggs in various forms
fried egg
There is no big reason for omelette, remember to see the oil and smoke, and then beat the eggs into the pan and fry them.
The most important thing is to be patient and fry slowly. The fire should be small, and if the fire is large, the eggs will be burned. Charcoal fires are certainly better than gas stoves. The egg whites start to bubble around first, so you don't have to flip them at this time to let them continue to fry.
Fry to a certain extent, and you can take it out and serve. As for the level, then you have to try, not once, come twice, three times, until you control the degree of rawness you like. I often emphasise that cooking is not high-tech, and experience can make you successful.
If you like poached eggs, wait for the egg whites to foam and turn them left to right, or from top to bottom or bottom to top.
The doneness of the egg yolk depends on personal preference, some prefer half raw, and some prefer full cooked. When you go to a foreign country for a buffet breakfast, some restaurants have a special person to fry eggs for you. If you want to cook the egg yolk a little harder, fry it on both sides. There is an English saying that it is called "Sunny side up". There is also a problem with this, if you want to think of the sun, it should not be fried on both sides, and I always command: "Egg yolk very hard." ”
I don't eat egg yolk when I fry eggs, one reason is that I almost choked to death when I ate egg yolk when I was a child, and the other reason is that today's eggs are mostly hormone-induced, and I don't know if they have bacteria, unlike eggs when I was a child, which can open a small hole and eat. Since then, I have seen that raw eggs are scared, and when they are fried, they only eat egg whites. However, if I choose to stir-fry it well, I can also accept the egg yolk.
Omelette is all about effort, and the longer it takes to fry it, the better it tastes. You can try the omelette in Singapore first, which is not as delicious as Kuala Lumpur and not as delicious as it is in Bangkok. This proves that many modern people are unwilling to spend time cooking, and only in places where the pace of life is slow, can they make a good omelette.
Film and television drama "Problem Restaurant"
Under the influence of fast food culture, in today's fast food restaurant kitchens, there are often more than ten or twenty iron rings on the frying board, each beating an egg into it, and the omelette is made like that. As soon as I saw this round flat egg, I was sick to my stomach. That's why I never walked into McDonald's.
Boiled eggs
Boiling eggs is the easiest. As soon as the water boils, put the eggs in it, and cook until cooked, it is a boiled egg.
The problem is that everyone has a different preference for the degree of doneness of eggs, how to cook it is the standard? Boiled eggs are usually divided into half-cooked eggs, fully cooked eggs and hard eggs on the outside and soft on the inside.
Soft-boiled eggs: In a large pot, put 2/3 of the water. Bring the water to a boil, and if you want to be precise, cook for a full minute. If you want the egg whites to be firmer, cook for 30 seconds, i.e. turn off the heat, for a total of 90 seconds.
At this point, remove the egg from the pan, otherwise the egg will continue to cook and become harder and harder. Put the eggs in the egg cup, use a sharp knife, cut the shell at 1/4 of the point, and then dig it with a teaspoon and eat it.
the outside and soft on the inside: The cooking method is the same as that of soft-boiled eggs, but it should be boiled for a full 3 minutes, and remember to turn the heat to low as soon as the water boils.
Once the eggs are cooked, scoop them up with a spoon and place them in a pot of cold water for at least 10 minutes, adding a little ice cube if it is too hot.
The effort of peeling the shell is very important, otherwise the egg white will stick to the shell, which will not only waste it, but also affect the appearance. Here's how it works: Use a teaspoon to crack the shell at the round end of the shell, where there is an air pocket that is easier to open. Peel off one side and rinse the other side, and the film will be isolated by moisture. You will find that in this way, the shape of the egg is perfect.
Hard-boiled eggs: Same recipe as the outside and soft on the inside, but cook for a full 6 minutes.
When boiling pork, it is best to braise the meat with a boiled egg, and the same is true for braised pork. A famous dish of hard-boiled eggs, there are tea eggs.
Here's how to do it: boil the eggs for 6 minutes and then cook them all over, gently knock them on the shell with a spoon, don't break them too much, stop as long as there are cracks, and remember that the cracks should be evenly distributed on the egg surface.
Put tea leaves - Tieguanyin and Pu'er. The former takes its fragrance, and the latter takes its color. Add star anise, cinnamon, licorice, soy sauce, peppercorns to cook, of course, you have to add wine, general spirits are better than Shaoxing wine, but not too strong medicine, like Wujiapi wine and the like. Jackie Chan's father taught me to pour 1/3 bottle of brandy into it for the best effect, boil it for 20 minutes, soak it overnight, and heat it the next day to make a perfect tea egg.
I did one in Africa, and those who ate it were impressed, and it was an ostrich tea egg.
scrambled eggs
I learned the art of scrambled eggs from my nurse when I was a child, and the recipe is as follows: take two eggs and beat one first. Remember to use a different bowl when beating the second egg and see if there are any problems. If the egg white and yolk are confused, throw it away, otherwise the first egg will be wasted.
Turn on a strong fire and add lard to the wok. If you use vegetable oil, you can do it as you like, but the scrambled eggs are not so delicious.
Before the oil heats, beat the eggs well and pepper. If you don't do this step at the same time, it will be too late to stir-fry.
Pour the egg mixture into it immediately and sprinkle a few drops of fish sauce. The egg flavor is very low, and with the fish sauce, there is a complex taste change. If you think the fish is fishy, you can use salt, but the salt should be beaten well, otherwise it will take too much time and the eggs will be overcooked. MSG is useless.
There will be a "sand" sound, so instead of waiting for the heat to be turned off, remove the wok immediately, stir the eggs with a wooden spoon or spatula, and pour them into a dish before the eggs are completely hardened.
If you prefer something a little harder, just flip around a few more times. Eggs are the most slippery when they are half-cooked, and they are quickly scrambled under fierce fire, which is also the best way to bring out the sweetness of the eggs.
That way, you'll have a perfect plate of scrambled eggs.
Film and television drama "Thank you for your hospitality"
Scrambled eggs, known as "Scrambled Eggs" (Scrambled Egg), also means that you need to fry them quickly, and you can't make good scrambled eggs slowly.
They also don't believe that vegetable oil will scramble eggs well, they use butter. In addition to butter, they also add cream or fresh milk to stir-fry, although they think that it will be more fragrant, but when they add other things, the speed of stir-frying is slow, and the flavor of the egg cannot be brought out, which is a disadvantage.
The best thing foreigners do is a simple dish - scrambled eggs with black truffles, after scrambling the eggs, peel a few slices of black truffles into it, which is a wonderful combination.
I also ate a dish in the countryside of Périgord, France, where the black truffle is not sliced, but is simply cut into small cubes and stir-fried with eggs, which is more fragrant and bite.
When the black truffle is out of season, it's good to buy a bottle of olive oil soaked in it. Only this oil can compete with lard or butter. This oil can be bought at high-end food stores, you can try it, the scrambled eggs are extraordinary.
02
"People who keep shouting that they can't make soup are lazy"
"What kind of soup do you drink?" the reporter asked.
Of course, the best soup is not shark fin or abalone, but a home-cooked delicacy. Of course, the soup you make every day should be made with seasonal ingredients that are readily available.
What to drink today? If you can't think of it, you can decide right away by taking a trip to the Kowloon City Wet Market.
When I saw the fat lotus root, I thought of the octopus lotus root pork bone soup, and when I returned home, I took out the huge dried octopus bought from Korea, washed it, divided it into several pieces with scissors, and put it in a clay pot. The pork ribs choose a large piece of the tail keel, although the meat is small, but the bones are the most flavorful and extremely sweet. In addition, cut the lotus root into large pieces and put it in, and boil for two or three hours. The soup is pink, which is the color that Brother Ni Kuang, a Shanghainese, couldn't describe when he first saw it, and called it "ambiguous". He fell in love with it as soon as he tried it, and admired how Cantonese people could figure it out.
Today's weather is hot, vegetables are not sweet and old, and it is better to eat melons. Among the melons, my favorite is bitter melon. Chop the small ribs, i.e., the bottom few of the pork chops, into small pieces and add a large amount of soybeans. Cut the bitter gourd into large slices and add it at the end so that it doesn't cook too badly. This soup is also fatally sweet, and it has a bitter taste to change, and I really never get tired of drinking it.
As for how long it will take to boil, it all depends on experience, and those who have failed a few times can master it. People who keep shouting that they can't make soup are lazy.
Movie "Little Forest: Winter and Spring"
Although the hot weather causes poor vegetables, there are exceptions, such as water spinach, also called bracken, the hotter it is, the more beautiful it is. When you buy a handful of them, you first remove the bone in the middle of the anchovy (dried anchovy, which can be bought everywhere, but the sweetest you can buy in Penang, Malaysia), divide it in half, roll it in two, and wait for the taste, that is, the bracken and a lot of garlic, and the soup is also very delicious.
The old fire soup is too thick to drink every day, so you should cook this simple clear soup to neutralize it.
A little more refreshing is the grass carp fillet and coriander soup. Grass carp is available in every market, so buy the belly, remove the big bones, and cut it into thin slices. First, put a large amount of coriander in and roll, boil the soup, put in the grass carp fillet, and then reduce the fire. At this time, the soup is turquoise, beautiful and sweet.
The soup I like is not only delicious, but also can be eaten for half a day. Like carrots and corn soup, you have to buy the sweetest kind of corn, and ask the vendors to introduce it, and you can't tell it. If there is to be a curative effect, then put a large amount of corn to clear the lungs. Boil the pork ribs for an hour, take out the corn after drinking, dip it in soy sauce to nibble, and use it as a snack.
When it comes to radish, green and red radish stewed beef tendon, it is best to use pork belly tendon and a few large dates, it must be delicious. Tai also taught me a trick from the front, that is, cut a few slices of Sichuan mustard into it, the taste becomes complex, and the texture is crispy. The beef tendon is sliced and drizzled with some oyster sauce, which is another good dish.
Peanut pot pig's tail is also delicious, a large number of large raw peanuts are put into the pot, and the pig's tail is boiled for an hour or two, the soup is thick and sweet. I found that when I get hungry between meals, it's best not to eat indiscriminately, otherwise it will affect my appetite. At this time, it is good to eat a few small bowls of peanuts. Pigs only eat one or two small segments of their tails, in fact, today's pigs have short tails, and they can't eat more.
The hair of the pig's tail and pig's hand must be shaved clean. In addition to burning it with a musket, the other thing is to carefully shave it with a razor, otherwise you will get hairy in your heart when you eat the hard hairs on your skin. Sometimes there's a little left over no matter how much you clean up, which is what I hate the most. I used to ask the people in the pork knuckle shop again and again how to get rid of the hair, and they said there was no other way.
When it comes to pig's feet, most northerners don't mind the front hooves or hind feet, and the Cantonese people call the front hooves the pig's hands and the hind hooves the pig's feet, so that it is easy to distinguish. In short, the feet are the ones with more meat, and the ones with more bones and tendons are the hands.
Nowadays, Nanyang bak kut teh has also become popular. When I went to the butcher's shop to buy pork ribs, I ordered to ask for the first pork rib with less meat (too much meat will be full as soon as you eat it), and then go to the supermarket to buy bak kut tea soup packets, put them in the pot and serve them for two hours. Don't forget to add the garlic, if you want to put it whole, scrape the fine sand off the tail with a soda lid, and when you drink it, you will find that the garlic is more delicious than the meat. If you are more demanding, of course, you should buy the most authentic and delicious Singaporean "Huang Ya Xian" soup dumplings, although the price is more expensive than the average soup dumplings, but it is worth it. In addition to the pork ribs, you can add noodles and pork liver, and the pork loin can be burned at the end of the soup.
What is difficult to deal with at home is almond white lung soup, you can give more money to ask the butcher to wash the pig lungs for you, add the pig lungs and almonds into the pot, boil to half, and take a pinch of almonds and grind them with a grinder to add them, so that the almond flavor is strong enough.
If you want the soup to be strong, you can only use this method, like boiling watercress tangerine peel soup, the amount of four or five people to drink, at least 5 catties of watercress, half of which is boiled in the morning, and the other half is chopped and then cooked. The meat is best to use fatty pork belly, and the oil is sucked up by the watercress, so you are not afraid of being too greasy. In short, it is necessary to hurt people with this and boil out a lot of soup residues that can also be eaten as dishes.
Another kind of soup that has been made less in ordinary families is raw and cooked soup, using a large amount of pork and pork bones to make a black soup, northerners are afraid when they see it, we laugh and drink it non-stop, it is good for the body.
It's best to step out of the standard recipe box and make soup. Today's winter melon cup is used to drinking, and I don't feel anything special; once I drank it in Shunde, instead of putting the winter melon straight and cutting 1/4 of the mouth to do, but put the winter melon horizontally, and open 1/3 of the mouth; the melon mouth does not put night fragrant flowers, but replaces it with ginger flowers; the ingredients inside the melon are the same, and it looks scary when it is taken out, but of course I think it is more delicious.
Film and television drama "Nagi's New Life"
However, the best winter melon cup I have ever drunk was in collaboration with my father, who used a brush to inscribe Zen poems on melons, and I carved patterns with a knife carved with a seal, which has become a masterpiece today.
03
Fried rice can't stick to one law, it's too monotonous, and it loses its fun
If you have an identity and don't have to cook for yourself, or if you don't have any interest in cooking, you don't have to read it anymore. The article was not helpful to read.
People who usually make a few dishes by themselves, if they don't know how to make fried rice, they really should make it.
Fried rice is the most basic dish in the cooking recipe, but it is the most difficult to stir-fry a plate of fried rice that can be called delicious.
What does it mean to be delicious and not to be delicious?
Frying the eggs first and then mixing them into the rice is already a failure, because if you separate the two things, the fried rice will not be fragrant enough.
The highest level of fried rice is that the fried egg covers the rice grains and is golden brown. To achieve this effect, you must first add oil, wait until it is hot and smoking, pour it into the overnight rice, and fry until the rice grains jump in the wok before beating the eggs into it. The egg can not be beaten in advance, it should be laid whole, and then shoveled with a wok, you can achieve the effect of omelet rice, the egg white is silver, and the egg yolk is gold. The two are mixed, and it is very good-looking.
Why use overnight rice? The rice grains can only be separated after they are cooled, and the freshly steamed rice will stick into a ball, and it is not easy to take care of all the grains.
As for what kind of rice to use to make fried rice? Although Taiwan's Penglai rice and Japanese rice are fat and fat, they are extremely sticky, and they are not the best choice, ordinary rice is the best, and Thai fragrant rice is my favorite material.
The ingredients should be what is in the refrigerator, and there is no need to be demanding. Stir-fry the shallots (Cantonese call them shallots), which is already very good, and it is okay to use onions instead, but they should be diced and fried until they are slightly charred before they are sweet.
Basically, all the ingredients should be cut into cubes, and the grains should only be two or three times larger than the rice grains to not dominate. Add a diced sausage and the fried rice will change, and the sausage is the best partner for fried rice.
Some shrimp is better, frozen solid is good, but after the fresh swimming shrimp is boiled, it is the right way to cut it into cubes and stir-fry. It is absolutely impossible to use farmed, and the shrimp and shrimp taste of the farmed shrimp are too inferior.
Jinhua ham cubes are also a good ingredient, but they have to be steamed first. Add a little more, replace it with Western bacon, stir it crispy, and set it aside. If you don't have these two, you can also use barbecued pork cubes in rice.
The Japanese make fried rice in Chinese cuisine, and they like to add peas, which are round and green, and although they look good, they have a bad taste. The best combination of vegetables and fried rice is kale, which is dried and sliced, shredded and stir-fried. In the summer season, it is good to use mustard greens, mustard greens are delicious to eat at any time, and the vegetables are not sweet and slightly bitter, more like the taste of life.
For luxury, crab meat can be used instead of shrimp, steamed crab and dismantled for later use. When steaming crabs, you can put some vinegar in the water, so that the meat will not be sour when cooked, and it will be much easier to dismantle the meat. Of course, fried rice with hairy crab paste is even more wonderful.
Film and television drama "Alice in the Kitchen"
If you continue to pursue it and use Yundan (Uni) to fry, it will go to the next level. When eating teppanyaki, the master must come to the dish of fried rice at the end, then ask him to bring a box of sea urchin, he will swish the sea urchin on the rice, stir-fry a few times.
In terms of seasoning, sprinkle a little salt if the ingredients are abundant. However, just using a fried rice with shallots requires the help of fish sauce, which is fishy, which can avoid the taste being too bland, and has a resurrection effect on dishes that fail to cook.
Masters who like to use oyster sauce and a lot of MSG are the most unavoidable. If you want to use oyster sauce, you might as well take shrimp paste. There are two kinds of shrimp paste, dry and wet bottles, the former is cut into thin slices and then fried in oil, then crushed with a wok spatula and mixed into the rice, and the latter scoops one or two teaspoons on the fried rice, the shrimp paste will always taste good, you can use it to take advantage of it.
Sprinkle pepper before serving? It depends on whether you are good or not, I put pepper in the stage of using egg wraps of rice.
Although I am very opposed to the so-called fusion dish, when seeking variation, adding Iranian caviar to the serving stage of fried rice is also a trick. French foie gras is not easy to use, it is too wet, it has to be fried and then cut into cubes with a spatula, and you have to choose the best, otherwise there will always be a peculiar smell when you eat it, but if you have a very bad impression of foie gras, thinking that foie gras is unpalatable, then life will have one less taste experience.
Replacing fresh shrimp with lobster meat is also an idea, and you can't use Australian or Boston lobster. The lobster in the South China Sea is not rough in flesh.
Shiitake mushrooms soaked in water and diced into cubes for fried rice are also delicious, but if you want mushrooms to come in handy, there are also options for French black truffle mushrooms and Italian white mushrooms.
Cantonese people have a fried rice with ginger paste, which is usually chopped into pieces and fried in oil. The secret of ginger fried rice is that after grinding the ginger, wrapping the cloth to squeeze out the juice, and discarding the ginger juice, only picking ginger residue and mixing it into rice to fry is fragrant enough.
One day, I saw fresh lotus leaves in the vegetable market, and I wanted to come back, so I burned ginger fried rice and placed it on top of the lotus leaves. When the butter crab is in season, I bought one, sprayed the armpits on the crab legs with a water sprayer for cleaning the teeth, fed it with water for a day, rinsed the stomach, put the crab on the ginger fried rice, wrapped it in lotus leaves, steamed it for 30 minutes, took it out, cut it, and the aroma was compelling.
The use of expensive ingredients is a risky tactic, and it is acceptable to occasionally use them to compensate for the lack of culinary skills. If you eat too many of these materials, you will get tired and will have the opposite effect.
Return to the spirit of fried rice: it's the simplest way to cook it.
But you must remember that you should use lard to stir-fry, and no other corn oil, peanut oil, or olive oil can make a good plate of fried rice. The lard residue after the lard has been burst is the best ingredient for fried rice.
"What? with lard, aren't you afraid of cholesterol?" the child asked.
Anything can be eaten once in a while, and you can always rest assured. And, as a joke, we all know that there are good and bad cholesterol: "What everyone else eats, it's all bad, and what we eat is good." ”
04
Barbecue is the first lesson that humans learn to cook
Young people are very fond of barbecue, gathering in the wild in summer and winter, burning all kinds of meat half-cooked and swallowing it, even if their own blood is sucked by mosquitoes.
After humans learned to cook, barbecue was the first lesson, and this method was the most primitive. What's easier than grilling food over a fire?
Culinary art has evolved, and we have found that there are so many tricks of salting, mud simmering, stewing, stewing, simmering, stewing, stewing, grilling, "fire", boiling, pot, sauce, dipping, frying, boiling, boiling, stir-frying, frying, frying, pasting, candle, drawing silk, glaze, waxing, hanging frost, mixing, boiling and pickling, so why do we have to go back to barbecue?
Westerners are much simpler in cooking, and even if they are asked to include molecular cuisine, it is nothing more than roasting, baking, frying, and frying. They rarely stir-fry vegetables, and it wasn't until recent years that they learned what Wok Fried was. As for steaming, I can't catch up with the Cantonese people after hundreds of years of learning, so I pay great attention to barbecue (that is, BBQ).
Film and television drama "Wakako Wine"
I can understand roast beef chops, pork chops, and lamb chops. But they have a tradition of burning gummies. As you can see in Peanuts Comics, Snoopy and Justto both like to grill with a few gummies in a twig. Gummy is not a good thing to eat, and when it is burned, it burns and shrinks into a ball, and the taste is even more weird, but it is a must-have for barbecue parties, and it also explains why I am not interested in barbecue.
In Japan, people prefer to eat raw food, and for barbecue, they call it "rakuto-yaki". It is rumored that Genji and the peace family fought a war, and the latter lost, ran into the mountains to take refuge, and did not have cooking utensils, only to cook meat for food, which was the first barbecue of the Japanese.
In the Middle East, there are various further cooking methods such as kebabs and hanging ovens. When it came to the Chinese, it was coated with sauce and grilled on charcoal with an iron rod. Later, it also developed into heat radiation methods such as open flame roasting and dark fire roasting, and there are also ways to bake food at a low temperature of less than 100 degrees Celsius, which is called "baking", or using a high temperature of more than 200 degrees Celsius, which is called "baking". The highest level is the barbecued pork of Cantonese people, and those who eat it will give a thumbs up.
In the final analysis, the meat on the barbecue grill does not have to be the freshest and softest, because if it is so burned, you can't eat the quality of the meat. Most of the meat is marinated, and with the addition of sugar and garlic and various sauces, it can burn the inferior or long-frozen meat to a fragrant taste.
For example, most of the meat eaten by Koreans is barbecue. Originally, it was made with a bronze vessel that resembled a turtle's back, and the copper vessel was surrounded by a groove, and the marinated beef was placed on the turtle's back pot without touching it, and the cooked meat juice was allowed to flow into the trough, and a flat spoon was scooped up and poured over the rice, and the meat was brought to eat.
After the living standards of Koreans improved, they invented a flat-bottomed stove to cut the fine meat into small slices and put it on the top to burn, although this kind of eating is more civilized than large steaks, but the meat is not cured in the end, and the taste is not as good as cheap meat.
After Japan's economy took off, the so-called "robatayaki" became popular, which is actually a kind of barbecue in disguise, which is much more advanced than the previous "rakuto-yaki". "Robatayaki" burns everything, meat, vegetables, rice balls, and the ingredients are as advanced as they are. It is burned by a kneeling master and placed on a large wooden spoon and served to the guests. There is no big reason for "Stove Mart-yaki", only the master's kneeling skills are emphasized, and the young ones will be replaced in less than 15 minutes.
"Yakitori" is another form, the Japanese call the chicken a bird, but in fact it is the chicken that is burned. Although this kind of common food is easy to bake, if there is a good master, the roast bird made is different. With good temperature control, the meat is soft and cooked, which is very different from those birds that are roasted like styrofoam.
The same is skewering, the Nanyang people's "satay" is more cultured, mainly the meat is finely cut, and there is a special sauce marinated, which is easy to cook and easy to eat and import, if the meat is cut into too large pieces, the level is low. In Southeast Asia, the best one is Malaysia, which is high-end, and the lemongrass is sharpened to increase the fragrance. The satay sauce dipped in also had a big impact, and the sauce didn't work, so I ate it.
Mutton skewers in Xinjiang, China, are similar to satay, sprinkled with cumin powder on the meat, and those who are not used to eating it will find it have a strange taste, but those who love to eat it will not be able to eat without cumin powder.
Eating barbecue in the wild, what I admire the most is what the Yugoslavs made. On the occasion of the festival, they slaughtered a sheep, piled a pile of straw before making it, and laid it on an iron frame. Windmills were installed at both ends of the iron frame, which could be flipped with the wind. The straw is made on a very fine fire and is roasted slowly for a whole day. When the sun goes down, the farmer picks up the sheep when he finishes his work, chops the sheep into pieces, grabs the sheep with one hand, grabs a whole onion with the other, dips it in salt, and gnaws it like that, which is really delicious in the world.
In short, if you want to be original, you can't cut it into pieces, you should burn it whole animal. Cantonese people's roast pig is the most exciting, first dig a deep hole in the ground, the wall of the hole is covered with bricks, set fire to burn the bricks, then hang the pig into the hole to burn, the heat is not from the bottom up, but the pig is fully surrounded, so that the skin is crispy, the meat is fragrant.
Whole barbecued animals, as well as roast cows and roasted camels. I have eaten in the Middle East, and I found that the latter has no special aroma, camel meat is really not delicious, and Xinjiang roasted whole sheep is the most exciting.
If the sheep is roasted well, the skin is also crispy, so you can just tear it off and send it to wine. Some people like to eat the meat on the pork ribs, saying that it is the softest, and some people like to cut off the leg of lamb and chew it with their hands, which is more bold than delicious.
I always reach into the body of the sheep and grab the loin from the waist and the fat next to it to eat, this part is the most fragrant and delicious. This time I went to Australia, but when I was older, my digestive system was not as strong as when I was young, and I had a bad stomach, and I had a dream during a nap that I had become a corrupt official and was caught by the king of Yama and pulled out my tongue.