When it comes to banquets, to be honest, when it comes to food, the Chinese diet is probably ranked among the top three in the world. The taste buds of Chinese people may be specially created. Once you leave China, to be honest, the food here is really not that exciting.
It was either sheep or cattle. If it weren't for the deliciousness of the meat, Zhang Fan would probably not have the appetite to eat it.
The plates are not expensive, they are all silver tableware. But the food is just that. Zhang Fan held the air-dried beef in his hand and chewed it one bite at a time. It was so taxing on his teeth that the veins on his neck were chewed out.
As the banquet progressed, the last meal was also brought up by the chef. Five or six strong men, like carrying a sedan, carried what looked like a camel, a golden roasted camel.
"Hey! It's meat again." Zhang Fan was helpless. Except for a plate of small cherry tomatoes, the rest of the banquet was all meat.
"Oh my God! Roasted camel, what a feast." The slightly plump head nurse said in a low voice. The head nurse loves to eat and is greedy. Of course, most people who love to eat are cheerful.
Zhang Fan was not looking forward to it, "Why don't it be bigger? How is it different from roasted whole lamb!" Zhang Fan didn't think it was special, he just thought it was big.
A camel, an adult camel, is much larger than an ordinary horse or cow. It can directly give people the feeling of a meat mountain.
"Zhang Yuan, you don't know, if this is an authentic roasted camel, how exquisite it is. Look, look, the chef is starting to cut it. Once you cut it, you will know whether it is an authentic roasted camel."
With the young man's nod, the chef, with the assistance of his assistant, began to break down the roasted camel. He began to cut the camel's belly with a sharp machete and a long blade.
It's right here. If this kind of knife appeared in the kitchens of China, it would probably be thrown out by the exquisite cooks. It's too vulgar!
The camel was cut into pieces by the chef under the sharp knife. When the cut surface appeared, a scene appeared in the camel's belly like cutting cakes on the frontier.
This roasted camel is layered, layer by layer, and there are red and green things sandwiched between the meat.
Zhang Fan originally thought it should still be edible, but when he saw the colorful layered texture inside the camel's belly, he suddenly felt bad!
"Did they give the camel an enema when they roasted it? The meat in this belly looks so weird!" Zhang Fan didn't fully explain. He thought the intestines in the camel's belly were not cleaned.
"Haha, Zhang Yuan, you don't understand this. This is an authentic roasted camel, a feast that only the real rich can afford." The head nurse stared at the camel without moving.
No wonder the head nurse was greedy. When entertaining guests on the grassland, it is common to kill a sheep and prepare a roast. This etiquette is considered to be suitable for the banquet. If you are slaughtering a cow, your status as a guest is really unusual.
If you want to kill a horse, not only the conditions of the host's family must be very good, but also the status of the guest must be very noble, otherwise the etiquette will exceed the standard!
If you want to have a roasted camel, you definitely have to go abroad, and only rich people abroad who have mines at home can use this dish to entertain people.
A sheep costs only a thousand RMB when sheep are expensive, a cow usually costs less than RMB 10,000, and a horse costs between RMB 10,000 and 20,000.
As for camels, an adult camel costs 40,000 to 50,000 yuan. If the breed is better, the price will be even more expensive.
Moreover, the real expensive thing about roasted camel is not the camel. Authentic roasted camel, first of all, requires a huge adult camel, and it cannot be a camel used to travel through the desert and the Gobi.
You must eat well and drink well from a young age and take good care of the big camel. The meat fiber of the camel that travels through the desert and Gobi is too thick and cannot be dried.
The fiber of the meat of this kind of camel raised from a young age is comparable to that of a calf. That's not all. After slaughtering the camel, discarding the camel's belly, cleaning it, and putting in the yellow sheep unique to the grassland.
Yes, that very precious yellow sheep. Not to mention other things about this yellow sheep, its fur is said to be able to pass through a normal ring. In the European luxury goods market, the skin of a yellow sheep can be priced at the same price as an equal weight of gold!
After cleaning the camel's belly, first put a layer of fresh red pepper and spices unique to the grassland, and then put the cleaned and skinned yellow sheep into the camel's belly.
The yellow sheep is already half-cooked when it enters the camel's belly. When the yellow sheep emits the aroma of meat, the chef will apply a layer of honey on the yellow sheep.
Then put a layer of various spices and wild vegetables in the belly of the yellow sheep. Continue to add the neatly roasted half-cooked goose or wild geese.
Wild geese or goose should put a layer of jam on the surface, usually blackcurrant jam.
Finally, eggs are placed in the belly of the wild goose or goose, and the eggs are boiled in mutton soup until they are half-boiled. Generally, a few eggs will be put in depending on the number of guests at the dinner party.
This egg is not an ordinary egg, but an egg from a Gada chicken that can half run and half fly on the grassland. This kind of egg is slightly smaller than a domestic egg. When the yolk and egg white inside the egg have just solidified, it needs to be cooked.
Poke many small holes on the surface of the egg, and then place it into the abdominal cavity of the wild goose or goose.
The chef then grills the camel in a specially built grill. This dish cannot be made without five or six professional chefs.
The fruity wood fireworks from the outside and inside produce a special woody aroma that slowly penetrates into the camel's body.
As the temperature and time increase, the solid fat in the camel body begins to liquefy, and the high-temperature oil soaks into the goat. After the goat is soaked in camel fat, the fat mixed with the scent of goat and camel then soaks into the body of the goose.
Finally, all the flavors are concentrated in the Gada chicken eggs.
Compared with cattle or horses, camels have a much higher fat content, while gazelles, which run among the grasslands, have relatively low fat content and eat a lot of firewood alone.
The goose is half fat but not thin. The flames of the fruit wood in the roasting room make the surface of the camel crispy but not burnt, and a higher temperature is formed in the camel's belly.
The vaporization of gravy, the boiling of fat. The yellow sheep and goose inside the camel are half-steamed and half-fried, while the eggs on the last layer are completely steamed.
This dish does not count labor, but the cost is at least 100,000 RMB. Really, if you don’t have a mine at home, you really can’t afford it, and it’s not allowed to be eaten like this in China!
The chef first took out the eggs that were soaked in the meat juice and turned into light yellow. With the approval of the young man, he placed one on each guest's plate. Then, start cutting the camel meat into pieces like cutting a cake.
"Distinguished guests, please have a taste of our roasted camel." As the young man finished speaking, everyone began to pick up their knives and forks.
Zhang Fan has really learned a lot, and he actually has such a way of eating. Gently cut the eggs, and the aroma of the meat, accompanied by the unique spices of the grassland, comes to your face.
Gently put the egg into your mouth, eh! There's no way to describe this taste. I really can't describe it. It's so fragrant. There is no egg flavor at all, just the aroma of special fat.
Like camel meat cut into cakes, it has a unique taste. The outermost layer, which is about four to five centimeters thick, is camel meat. The skin is slightly burnt, and the outer layer is a thin layer of crispy oil.
On the inner layer is yellow lamb. The fat-soaked lean lamb is so tender after being cooked that it melts in your mouth. On the inner floor is the wild goose, which is mixed with the aroma of camel meat and yellow mutton. The wild goose meat, which is already very soft, can be eaten with a chewy texture.
fragrant! It smells of a mixture of fruity wood and meat, sweet with a hint of spiciness, and a unique aftertaste between oil and tenderness.
There was no sound of talking inside the big tent, only the sound of gentle chewing.
