Chapter 244 Primitive Beast World Cubs 19
Shen Ci cuts off most of the fatty parts of the gazelle whole, which means that there is relatively little fatty parts in other parts of the gazelle.
At this moment, the fatty meat went into the pot and came into contact with the high temperature. It began to make a noisy sound, and the fatty meat seemed to explode and jump around, as if it was about to jump out.
"It smells so good!"
The little wolf cub's nose twitched as it sniffed the aroma of fat in the air. The snow-white fat might have seemed greasy before, but now Shen Ci felt it was a precious family heirloom!
Fat and salt are essential nutrients for humans.
Under their gaze, the white, fatty meat slowly became transparent from the heat, the oil being forced out and melting away bit by bit.
A layer of oil slowly accumulated in the pot, and the slices of meat became thinner and thinner, more and more transparent, until the edges gradually turned a golden brown.
The wolf cub was anxious. Orcs never cooked food, and he didn't know what oil, fat, stir-fried meat, or rendered oil were. All he knew was that meat turned into liquid, like water.
"Mother!
The meat turned into water! This pot can eat meat!
That won't do! The prey he caught was for his mother to eat, so of course he should eat it too! How can we let the pot eat it!
Over this period of time, Cangye also realized that his mother was different from other wolves. She knew many things that wolves did not, such as making food and crafting other items.
However, she was not fast enough and her hunting skills were not good enough. After Cangye discovered this, she hunted harder and harder every day to train her hunting skills.
Every day I hunt even harder, just to catch more prey so that my mother can eat better and more. If she eats more meat, my mother will definitely be able to run faster!
Seeing the little wolf cub's anxious and flustered appearance, Shen Ci laughed and stopped him from trying to scoop the meat out of the pot with his hands.
"This isn't a pot for eating meat, it's for refining oil."
Render the fat from the fatty meat and store it so you can enjoy it whenever you want. Also, once the fat is dried out and there's not much oil left, it becomes fragrant cracklings, which you can sprinkle with salt and eat as a snack.
Oil is essential for stir-frying meat, cooking vegetables, and doing everything else.
While waiting, use the spatula in your hand—actually a simple spatula made of curved bamboo strips—to stir-fry the meat. This prevents the fatty meat in the pot from burning too quickly and allows it to be heated more evenly, rendering out as much oil as possible.
In modern society, the most commonly consumed animal fat is lard, but there is actually no difference between mutton fat, lard, and beef tallow; they are all animal fats, and they all turn white when rendered.
Before long, the slices of fatty meat in the pot turned increasingly yellow and became hard and crispy.
Shen Ci wrapped the pot in leaves and lifted it up. Luckily, when it was made, two handles were left, making it a double-eared pot, which is now easy to carry.
Pour the oiled paper from the pot into another clean earthenware jar. To be on the safe side, you can wait until the oil in the pot cools down a bit before pouring it in.
But she couldn't wait any longer. A large pot of fatty pork was cooked, and there was still a little bit of crackling left in the pot. Shen Ci scooped it out, put it in a bowl, sprinkled it with salt that had been ground several times, and stirred it.
"Here, have a taste, this is oil residue."
"If only I could find Sichuan peppercorns, it would taste even better made with salt and pepper."
Cang Ye carefully held the bowl. Although he didn't know how precious oil was, the entire cave was filled with its aroma.
And he saw it with his own eyes: such a large jar of fatty meat had reduced to such a small amount of meat, which meant it contained the essence of the meat!
He carefully picked up a slice with his chopsticks; it was thin, crisp, and golden. Cang Ye carefully put it into his mouth.
Actually, he prefers to eat with his hands, but his mother said it was bad and unclean, so he learned to use chopsticks and is now quite proficient at it.
"Crunch~"
The crispy fried pork cracklings, coated with a thin layer of salt, were crunchy and delicious when chewed! The fragrant aroma instantly captivated Cang Ye.
What is this flavor?! It's so crispy and fragrant!
"Mother, you eat!"
Cangye took a bite and thought the taste was absolutely delicious and the aroma was amazing. No wonder so much meat was used to make such a small bowl!
He couldn't bear to eat it all by himself; he insisted that his mother also try some.
Shen Ci didn't stand on ceremony and took a pair of chopsticks to eat with him.
"These are the oil residue left after the oil is rendered. You can stir-fry these residues or add them to other dishes. They taste delicious."
"You eat first, I'll go stir-fry some meat."
Shen Ci said that this wasn't the first time she had eaten fried pork cracklings, and she wasn't as fascinated by them as the little wolf cub was, but children all love this flavor.
There was still a layer of oil left in the pot, which was perfect for stir-frying the meat without needing to add more oil. I added two pieces of firewood to the fire to make the flames stronger, since the oil was already hot.
Now you can pour the mutton in while it's still hot. This continent is particularly rich in species resources. There are many things that, although different from what we have now, can be said to be the ancestors of modern plants.
Among the various ingredients, she only found one type of wild scallion here: ginger, garlic, and scallions. Wild scallions have very thin, long stalks that grow into large clusters, but they have a stronger and fresher aroma.
As for side dishes, we haven't found any yet, so we'll have to keep things simple for now.
The mutton slices were put into the pot and stir-fried until they sizzled. These sliced muttons didn't have much fat and were mostly lean. Stir-frying them made the whole cave smell even better!
After a stir-fry, a handful of chopped green onions are sprinkled on top to enhance the aroma. The lamb with salt and green onions is incredibly fragrant and piping hot!
How wonderful it would be to have a bowl of rice right now! Shen Ci's mouth was watering, and he quickly scooped a spoonful into his bowl.
"Come on, try this. Don't just focus on eating your fried pork cracklings."
This is called stir-fried meat. You can do this with all kinds of prey, whether it's chicken, pork, lamb, or beef. First, put oil in the pan, and once the oil is hot, add the meat and stir-fry until cooked.
Try this, is it good?
The little wolf cub never disobeyed his mother. He picked up the bowl in his hand, picked up a piece of stir-fried mutton with his chopsticks, and put it in his mouth.
How to describe the taste? Well, it's delicious, but it tastes different from roasted meat and braised meat. Now he has eaten all kinds of meat, roasted, braised, boiled, and stir-fried.
Cangye felt that he had wasted too much meat in the past! He should have saved all the raw meat that he couldn't eat before. If only he had known this method earlier!
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