During the Song Dynasty, whether it was the Hu people or the Song people, the method of making roast sheep was still relatively simple. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

A lamb, roasted on the fire, looks very simple and does not require a high level of cooking skills.

However, as we all know, fresh mutton is delicious, but it has a strong smell, if you change the way to cook or fry mutton, you need to use green onions and ginger to marinate the mutton and then cook, but if it is a whole sheep, under the conditions at that time, it is impossible to achieve pickling and removal.

The practice of the Song people is to add a variety of spicy flavor materials in the process of roasting, and use a strong spice flavor to cover up the original smell of mutton, the advantages and disadvantages of this are also obvious, the advantage is that the compound spice taste can indeed cover up the smell of mutton, and the disadvantage is that the flavor is too heavy, covering up the fishy smell at the same time, but also covering the original flavor of mutton.

Most Hu people eat roast sheep more directly, and even the flavor is saved, so the Hu people have a smoky smell.

Yang Huairen and his brothers were new to the city, and they didn't pay so much attention to roast sheep, so they still felt delicious to eat.

In fact, Yang Huairen ate the defect of the heavy taste of the roast sheep in the first bite, but considering that this roast sheep is the hospitality of the shopkeeper and made by Ke Xiaoxiao himself, everyone feels okay when he eats it, so he is too lazy to reprocess it, for fear of refuting Ke Xiaoxiao's face.

Later, he found that the two small colonels brought by General Yang Shihu were not very interested in roast sheep and were basically not very interested, so he thought of this.

These two colonels seem to have official positions in the border army, and Yang Shihu came to visit Yang Huairen, and the people who can bring him with him must be his henchmen or personal soldiers.

In this case, Yang Huairen felt that when people came to visit, they had to make their food comfortable, and the professionalism of a chef was overflowing at this time.

He carries a kitchen knife and spices like chili noodles with him, so there is a scene where he adds these compound spices to the roast lamb.

It is not difficult to make a barbecue as delicious as a barbecue, in addition to the right heat, the most important thing is nothing more than two points.

The first point is salt. The whole sheep rack has not been pickled, and the salty taste is really the salt added in the process of barbecue, and the salt is still very expensive in the remote areas of the northwest at that time, so Ke Xiaoxiao seems to have added not enough in the roasting process just now.

Moreover, compared with the sea salt in the east and the Central Plains, this mineral salt is made very coarsely due to the low level of extraction technology, with large particles, low saltiness, and unevenness, and a slightly bitter taste.

The Hu and Song people who are located inland are used to eating this kind of rough salt, and they don't think there is any problem, but Yang Huairen, who has such a keen sense of taste, feels that there is a big problem.

Salt is the key to bringing out the delicious taste of meat, and if you don't use it well, or if you don't use the right amount of salt, the deliciousness of the lamb will be greatly reduced.

The second point is the combination of seasonings. There are three most common seasonings for lamb, which are chili, cumin, and black pepper.

The addition of these three spices-based compound seasonings, combined with the aroma of barbecue, is the perfect match, especially the chili noodles, which gives the taste of barbecue a layered feeling, and at the same time stimulates people's taste buds and increases people's appetite.

Among the two junior colonels, the taller and thinner one is called Jiang Yicheng, and the shorter one is called Du Junfeng, the two of them look like they are only twenty-three or four years old, but they are already the ones who can lead the troops in the border army.

The two watched Hou Ye come to them, re-add the seasoning powder they didn't know, and roast the roast sheep again, but they didn't understand what Hou Ye meant.

They weren't familiar with Yang Huairen, let alone that Yang Huairen was a professional cook, but they generally knew from Yang Shihu that this young marquis was different from the debauchery of the children of the nobles in the capital, and he was just a person with some ability.

Watching Hou Ye roast the sheep himself, Jiang Yicheng and Du Junfeng glanced at each other suspiciously, but they didn't understand what Hou Ye was doing.

When Yang Huairen felt that the newly added seasoning powder was integrated into the mutton, he used a knife to pick a good part and divide the two large pieces of mutton and sent them to Jiang Yicheng and Du Junfeng.

The two colonels hurriedly nodded their heads to express their gratitude, but they were a little embarrassed in their hearts. As a general of the border army, because mutton is relatively cheap in this place, many of the sheep that have been eaten are even sent by Huren sheep dealers who have passed the customs, and they usually have no shortage of mutton to eat.

The fireman in the barracks is just like that, cooking is just cooked, never delicious, making mutton is nothing more than boiling in a big pot or a whole barbecue, adding some heavy spices to finish.

So the two of them felt a little tired of eating mutton, which is why they didn't have any appetite when they sat in front of the roast sheep after they came to Yang Huairen's ranch.

The two large pieces of roast mutton that they were holding in their hands at the moment were personally delivered to them by Yang Huairen, the Hou Ye, although the two of them had no appetite, but they were not good at brushing off the Hou Ye's good intentions, so they had to bite a big bite with a smile and put it in their mouths.

At first, the two of them really coped with each other, and when Yang Huairen turned his head and left, they didn't have to reluctantly eat these mutton that usually ate vomit, but Yang Huairen didn't seem to have any intention of leaving, and looked at them with a smile, as if waiting for them to eat it, and then judge the mutton he had re-roasted himself.

The two had no choice but to smile and nod their heads to continue to express their gratitude, and when the mutton in their mouths began to smell, they felt a huge difference from the taste of roast mutton they had eaten before.

Jiang Yicheng chewed it first, and when the taste of roast mutton permeated his entire mouth, his eyes lit up, as if the surging Yellow River was rolling in his mouth, and the whole person was refreshed.

Du Junfeng's feeling is also wonderful, he felt for the first time that the combination of flavor and mutton is so perfect, the taste of spices is moderate, not robbing the deliciousness of mutton, but just combining it with the deliciousness of mutton, and a little chewing will be full of meaty flavor.

Now there is no need for Yang Huairen to persuade them to eat, the two of them eliminated a large piece of mutton in their hands with three strokes and five divided by two, and then untied the knife on their waist and took the initiative to cut the mutton to eat, not even caring about eating, let alone thanking Yang Huairen politely.

Yang Huairen didn't care about this, and he was very satisfied when he saw that the mutton he re-grilled was welcomed by the two junior colonels.

However, this made him realize one thing, Yang Shihu invited him to the military camp to give instructions, he had an idea, he was a layman in military affairs, but he could really give guidance on the food in the army.