The couple stayed so long in Inner Mongolia that they almost forgot to go home for the New Year. This was mainly because the RV played a huge role in this vast grassland, and they drove around everywhere.
Sometimes when I go to a place with particularly beautiful winter scenery, I just park my car there for the night, eat, drink and sleep in the car, and enjoy the winter sunrise and sunset.
It was not until Lin Guoqing started to suffer from constipation and Chen Chunhua began to crave vegetables that she packed up and set off on her journey home.
We'd abandoned our original plan to play all the way back, because Liang Shengdi called every other day to express her condolences, mentioning that the sheep was still frozen in the freezer, and it hurt her eyes to see it. And that cow, there's a rent for keeping it in the cold storage, so why don't you two hurry back and finish it off?
So the two of them could only stop by to visit Lin Shugan's family on the way, play with their granddaughter there for a few days, ask them to come back early for the New Year, and then set off first. About half a month before the New Year, they finally arrived home.
Along with their RV, there was also a courier truck that had been customized and sent over from there. It was equipped with large racks for roasting whole cattle and lamb, and also had a large stove.
Liang Shengdi was even happier to see the shelf than to see the two of them. She rushed over and asked, "So can we eat it today?"
Lin Guoqing: "...umm, it's probably too late today, right? Tomorrow... the day after tomorrow? Yang should be able to make it tomorrow or the day after tomorrow."
The beef is not suitable because the stove cannot hold it. According to the whole beef roasting process they saw in Inner Mongolia, they had to build a stove with bricks, and the beef had to be roasted on the stove for more than 10 hours before it could be eaten.
We have to build a stove and grill the meat, and the beef also has to be marinated, which definitely won’t be possible in a short period of time.
Liang Shengdi would be very satisfied if she could eat the lamb the next day or the day after tomorrow. God knows how long she has been waiting for Chen Chunhua and the others to come back. She has no time to sit on the balcony to bask in the sun and eat snacks. She has to go around the freezer every day to check on the lamb.
Having meat right in front of your mouth but not being able to eat it is the greatest pain in the world.
In order to let Mrs. Liang eat the most delicious roasted whole lamb as soon as possible, Chen Chunhua took the lamb out of the freezer without even putting down her luggage and spent the whole night thawing it.
The next morning, after breakfast, the sheep was thrown into clean water to soak out the blood. By the time the blood was soaked, another day had passed.
He also took out the spices he had brought back from the north, put them into the pot and started stir-frying them according to the quantities written down in the notebook.
There are all kinds of spices, such as dried Sichuan peppercorns, cloves, white cardamom, amomum villosum, pepper, cumin, fennel, bay leaves, angelica, cinnamon, and star anise. Some spices are not common here, but some, such as cinnamon and star anise, are actually everywhere here.
But Lin Guoqing insisted that it was different. If you want to eat authentic food, even the spices must be from there!
After only three or four minutes of frying, the overbearing aroma filled the entire house. Liang Shengdi had clearly already eaten dinner, but she was still craving for food again.
"Chunhua... after we fry this, we can have roasted whole lamb tomorrow, right?"
"Yes! I will definitely let you have it tomorrow night!" Chen Chunhua coaxed Mrs. Liang like a child, telling her that it was almost time to go back to her room and sleep. At her age, she should stop staying up late watching TV.
Liang Shengdi got the confirmation and returned to her room with a smile on her face. She also made up her mind to eat less snacks tomorrow and save her stomach for the roasted whole lamb.
Chen Chunhua grabbed a large iron bucket that she had bought specifically for roasting a whole lamb, cleaned it, poured half a bucket of water into it, brought it to a boil, added the fried star anise and red nephew, onion, ginger, and half a pound of salt, and cooked it for another 20 minutes. Turned off the heat after the aroma came out.
After it has cooled completely, put the lamb in and soak it completely for another 12 hours so that it can be thoroughly marinated.
The third day happened to be the weekend, so Chen Chunhua asked the children to come back for dinner. It was already noon when they took the sheep out of the bucket. Several men tied the sheep up and put it on the barbecue grill according to Chen Chunhua's instructions.
To prevent it from falling, she threaded several pieces of wire through it. Once the sheep was in the oven, Chen Chunhua left the rest to Lin Guoqing.
Because the remaining hours are all long physical work.
First, the charcoal was burned. The charcoal didn't burn at first, and it took a long time before the formal roasting began.
Then, mix salad oil and sesame oil in a 1:1 ratio and brush with oil every 15 minutes. After baking for an hour, use a knife to score some edges.
During the three-hour baking process, the stirring basically cannot be stopped. Lin Shuchao, Huang Xinli and Xu Xuejun take turns shaking the rack, and they change people every fifteen minutes because it is really tiring.
At this time, Chen Chunhua was making barbecue ingredients, including pepper powder, thirteen spices, sesame seeds, cooked sesame seeds, cooked peanut powder, fine chili powder, coarse chili powder, cumin powder, chicken essence, MSG and salt.
Following the notes she had taken in Inner Mongolia, she mixed a bunch of ingredients together. She even adjusted the spice herself, fearing it would be too spicy for the elderly and children.
After it is cooked, she has to brush it with another layer of oil and then sprinkle the barbecue ingredients she just mixed on the lamb.
The roasted whole lamb is now officially ready.
It was dinner time, and the aroma filled the entire village. Several children sat on small stools, their eyes watering as they watched their grandparents, uncles, and fathers carve the lamb.
Liang Shengdi was even more excited. She even took her own bowl, intending to be the first person to try it.
If it wasn't so cold, we would have eaten dinner in the yard, but it's still unbearable in the middle of winter.
Several people carried the roasted lamb directly into the house. The Lin family's dining room was very large, with two dining tables. The small one was used for a few people to eat, and the large round table could seat 20 people.
A whole roasted lamb was placed on the tin foil in the center of the round table. Chen Chunhua, respecting the elderly and loving the young, first tore off a leg of lamb for Liang Shengdi.
Her bowl was left unused because it couldn't hold any more. She held the lamb leg and laughed happily.
"Oh~ Such a big leg... Oh~ How can I eat this... Oh~ This smells so good... Slurp, slurp... Delicious!"
No matter how big the sheep is, it is definitely not enough for so many people to share, so Lin Shuying, Lin Shumei and Qin Hong also prepared other dishes.
But these dishes suddenly don’t taste as delicious as before the roasted whole lamb.
"This lamb is so delicious! It's the best lamb I've ever eaten!"
"Isn't it!" Lin Guoqing wiped the corner of Jiaming's mouth with a smile, "That's because your grandma did a great job!"
Chen Chunhua didn't take his flattery, snorted, and said to her children,
"Frozen lamb just isn't as delicious as fresh lamb. If you have time, you can take your kids to Inner Mongolia. The lamb there is really delicious!"
Everyone nodded vigorously while eating, "Of course not! Otherwise, how could you and Dad not miss coming back!"
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