Chapter 161 Big gold chain and small watch, beer and barbecue (please subscribe and play)
Beer is 90% water, and its output is more than ten times higher than that of liquor. This is why Zhao Huan decided to make beer. Because of its high sugar content, beer is also called liquid bread.
Bread can fill you up and it’s not a waste of food, so the price will of course be higher. This can stimulate consumption among big spenders and help them spend the wealth they’ve accumulated for generations.
The added value of beer is more than double that of simply selling wheat. Once we have more money, we can better play the role of economic regulation and do practical things for the people.
Merchants are profit-driven. At worst, it is a good idea to let merchants purchase food from Southeast Asia through the ocean. By the way, it can also provide employment for a considerable number of people and promote the development of navigation.
By the way, does Taiwan Island have an owner now? It would be a waste if such a land with a pleasant climate and abundant resources is not used to develop cash crop plantations.
Or, send some people to occupy it?
What's the point of always wasting time with these short-sighted guys from the Jin Kingdom? Once the barbed wire is deployed on a large scale, the cavalry will be a joke. Can they be as powerful as my birdcage tactics?
Doflamingo: I seem to hear someone calling me.
Let’s get off topic. In front of Zhao Huan, there were all kinds of beer, waiting for them to taste.
No, it’s to devote myself to science!
"Don't be impatient. Listen to my advice. A big gold chain, a small watch, and beer go well with barbecue. The flavor of life can be found in a barbecue. Enjoy the luxury of high-quality food."
"Don't try the beer in a hurry. Let me arrange the barbecue first. One, two, three, four, twenty-nine, thirty..." Zhao Huan counted the number of people: "We need a roasted whole lamb."
"Yo-ho-ho!"
"Yo-ho-ho!"
"When it comes to roasted whole lamb, no one can compare to Zhou Chunfu. I'm going to amaze you in a moment."
Soon, Zhou Chunfu was invited over. He held a medium-sized, sharp knife and a long spoon with a bowl-sized mouth in his left hand, and a strong, white, big-headed castrated ram about two years old in his right hand.
Do I need to use a long spoon when roasting lamb?
Everyone was a little stunned.
Zhou Chunfu's method of slaughtering the sheep was somewhat unique. He first asked two eunuchs to help hold the sheep down, and then reminded: "Hold it down, chest up, back down, right, like this."
The eunuchs in the Eastern Palace were all strong and powerful men. The little lamb could not even jump up and could only bleat.
Zhou Chunfu first plucked out the hair on the sheep's chest, then cut an incision in the chest with a knife and put his hand directly into the sheep's cavity. Suddenly, he heard a crisp sound and saw that the castrated sheep died immediately.
Shen Chong stared at the sheep blankly, swallowed his saliva, and said, "Chef Zhou, you didn't crush the sheep's heart, did you?"
Zhou Chunfu laughed and said, "That's right, my method of killing sheep is called 'Killing the Sheep with the Heart'."
"You're killing a sheep with such cruel methods?" Zhao Fujin was shocked. "Chef Zhou, this sheep has no grudge against you. Why are you killing it in such a cruel way?"
Zhou Chunfu said arrogantly, "What do you know? This is the most humane way to kill a sheep. Killing sheep by slitting their necks doesn't kill them instantly; they suffer for a while."
"My method can be said to be an instant kill. The sheep doesn't suffer any pain at all."
At the same time, the oven had been built and the firewood had been found, including saxaul and some fruit tree firewood.
Zhou Chunfu first asked someone to light the oven, burn it with high heat, and keep it burning.
Those people were a little confused. You haven't even taken care of the sheep yet, but you're already starting to burn the stove. Isn't that a little too early? But they didn't ask any more questions and just continued watching.
After Zhou Chunfu slaughtered the sheep, he did not skin it. Instead, he asked two eunuchs to hang the sheep's front legs upside down, open the belly, remove the internal organs and offal, clean the chest and abdominal cavities, and then scald the wool with boiling water.
He first made several small cuts with a knife in the thickest areas of the lamb's abdomen and hind legs. Then he began to prepare the seasoning, mixing scallions, ginger slices, salt, peppercorns, a good old soy sauce, a little sugar, ground cumin, salt, and oil into a large bowl of seasoning.
He gave a bowl to two eunuchs and asked them to rub the seasoning on the cuts on the sheep.
After they finished, Zhou Chunfu tested the temperature above the stove with his hand, nodded, and put the remaining seasonings into the sheep's belly. Then he pinned the sheep's tail into the belly with an iron skewer, hung it upside down with an iron chain, with its back facing down and its limbs facing up, and then brushed a layer of specially prepared sesame oil on the sheep.
This first stage is finally completed, and the next step is baking.
Zhou Chunfu hung the sheep upside down and put it into the oven. Fortunately, there was an iron round cover on the iron chain. The opening of the oven was designed according to the size of the iron cover. He closed the cover tightly and sealed it with mud.
Zhou Chunfu sighed and said, "Using this slow fire, the flavor of the seasonings in the lamb's belly can gradually penetrate into the lamb, and at the same time, the lamb can be cooked thoroughly without being burnt. Even if we roast lamb with perfect technique, some parts will still be burnt. And the most taboo thing about my roast lamb is smoke."
Everyone only understood half of what he said.
About an hour passed.
The aroma coming from the venue made everyone greedy.
Two eunuchs brought up a low table, and on the table, placed on a wooden plate, was a fat golden sheep lying.
It is shining with golden light, has uniform color, is filled with fragrance, and is extremely tempting.
Zhao Huan tore off a small piece and put it in his mouth, chewing it carefully. He felt the lamb skin was crispy and the lamb was tender and fragrant. Especially the rich and pure meat aroma made his eyes light up. He thought to himself, this meat is really delicious.
The aroma of the meat is so pure, as if it does not contain any other flavors. This is the first time in my life that I have eaten such delicious barbecue. Even the barbecue made by Li Qi may not be as delicious as this.
Zhou Chunfu was very proud and introduced: "The main function of my oven is to prevent smoke and also to prevent the outside of the sheep from burning. I first heat the oven with firewood from fruit trees. Fruit tree firewood produces less smoke, so there won't be too much left inside the oven. After the inner wall of the oven is burned hot, I remove the firewood."
"Then put the lamb in and use the heat from the inner wall to simmer it. The lamb that has not been cooked over an open flame is more tender than the lamb that has been cooked over an open flame, but this is not enough to roast the whole lamb."
"So I choose to roast the lamb using a long spoon filled with Haloxylon ammodendron wood fire. This is also to avoid smoke. The lamb roasted over this slow fire will have a more uniform color and be crispy without being burnt. The salt flavor can also slowly penetrate into the lamb."
"Oh, and this Haloxylon ammodendron firewood. Meat roasted with this wood has a unique aroma, which goes perfectly with the aroma of the mutton."
Satisfied, Zhao Huan said, "Everyone, claim your own beer, try the taste, and see who comes out on top."
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