"Whew~~ cough cough!!" Jiang Yunfeng, who lit the bonfire, was choked with tears by the rising smoke, raised his hand to wipe away the overflowing tears, and continued to add firewood to the stove to make the fire prosperous. The sixth master walked out with a large pot of minced mutton, Jiang Yunfeng hurriedly got up to help, took the big pot full of mutton and put it on the ground near the stove.

In addition to the black tea, the sixth master, who cherished words like gold, just smiled and nodded, poured water into a large basin to wash the blood foam of the mutton pieces, turned back to the meeting house to get side dishes and seasonings, grabbed a handful of red powder from the 'red and yellow powder' that must appear in various videos about Indian curry making on the Internet, and sprinkled it on the mutton, followed by a large handful of coarse sea salt and a jar of congealed dairy products.

The sixth master mixes the mutton and the mixed seasoning very casually, and tries to achieve the moisturization of the seasoning that every piece of mutton can enjoy. Before marinating, the sixth master also specially squeezed in the juice of a few fresh lemons, using fruit acid to soften the mutton fiber.

Jiang Yunfeng has a great interest in 'red and yellow powder', and he has always thought that red powder is a good curry. After tasting it for himself today, he realized that the scary-looking red powder was actually just bell pepper powder, and the yellow powder was turmeric powder as he expected. Coagulated cream is a fermented dairy product unique to India that combines the freshness of yogurt with the mellow aroma of cheese.

A deep-bottomed aluminum pot On the stove made of three cement bricks, the sixth master poured cooking oil to burst the fragrance of bay leaves, star anise, cloves, cinnamon, lemons, and then the green peppers that were broken from the middle, and then the soul ingredient that is essential for all Indian cuisine - onions. After pouring a whole bowl of chopped onions, the sixth master poured another big bowl of chopped tomatoes.

After the addition of ginger paste and garlic to replenish enough water, the red and yellow powder added to the vegetables after a long time of boiling and mixing with the six masters will completely become a paste, and the quality is quite bad, but the fragrance after the blending of many spices is very attractive.

The sixth master dipped a little paste with his withered hands, tasted the taste carefully, and felt that the saltiness was enough, so he poured the marinated mutton pieces into the pot and poured water until the liquid level was flush with the mutton. Breaking off a branch on the small tree that grew in front of the small bungalow, the sixth master took off all the green shoots on the branch and threw it into the pot to mix with the mutton before covering the pot and simmering.

This is too freewheeling, isn't it, could it be that this leaf is also a kind of spice? With a strong curiosity about the unknown realm, Jiang Yunfeng stood on tiptoe in front of the small tree on the runway and picked a young bud and put it on the tip of his nose to smell it, the young bud exuded a faint fragrance, a little like the smell of coriander in the nine-story tower.

Since the sixth master used these leaves for stewed meat, it was edible, Jiang Yunfeng thought about it and stuffed the young shoot into his mouth. Just chew a few times, a strong spicy taste rushes straight to the brain, and this momentum is several times stronger than eating raw mustard dry.

Jiang Yunfeng, who was choked with snot and tears, hurriedly spit out the residue of the buds in his mouth, and complained with his choked tongue, "What the hell is this?" Choked Daddy!! ”

"People don't have things, people have names. The name of this plant tree is Coyin's moon orange, also known as the spice Jiulixiang, which is commonly known as curry leaves. Ye Shan Liang handed over the basin in his hand to the sixth master, and the basin contained Indian rice, which was twice as long as ordinary rice.

Jiang Yunfeng, who had a lot of effort, finally straightened his crooked tongue, said, "Curry? It's not the same curry I've eaten before, isn't it? ”

"These are gentle Japanese curries made with turmeric, coriander seeds, chili peppers, cumin, cumin, white pepper, Sichuan peppercorns, and wasabi to suit Japanese tastes. As the ancestor and birthplace of curry, India's authentic Indian curry has always been based on the strong aroma of Koyin's moon orange, enthusiastic and unrestrained. ”

While the two were talking, the sixth master took the freshly boiled curry mutton off the stove and replaced it with another pot and poured half a pot of water to heat it. When the water boiled, the sixth master first sprinkled a large handful of black tea on the boiling water, and then a pinch of turmeric powder and a few cloves.

Just when Jiang Yunfeng thought that the sixth master wanted to make a cup of tea and drink it, he picked up the washed granules and long Indian rice and poured it in, is the ratio of water and rice to porridge? What would Assam black tea porridge taste like?

The sixth master once again showed the casualness of his cooking, and the rice grains were boiled in the boiling tea until they were about to burst, and they were immediately fished out and transferred to the pot of curry mutton. The spatula is mixed well to soak all the rice grains in the soup, and the tea is still tumbling out, and the tea is ruthlessly dumped to make room for the lamb curry to return to the stove.

The flame in the hearth is appropriately reduced, the lid of the saucepan is pressed down by a heavy stone, and a fire is lit. In this way, the upper and lower sides are heated at the same time, and the lid of the pot pressed by the stone does not allow steam to escape, and the curry and lamb risotto in the pot is cooked in this closed environment.

The flames slowly extinguished, the charcoal and turned to ashes. Jiang Yunfeng, who had been staying sleepy by the pot with the sixth master, was pushed awake, and Ye Shanliang gave a look and signaled to help together. The sixth master swept away the ashes on the lid of the pot, removed the stones used for pressing, and lifted the lid of the pot to check the ripeness of the risotto.

The moment the lid is opened, a variety of ingredients and spices are mixed with complex physical and chemical reactions, and the aroma produced by cooking and complex physical and chemical reactions hits the nose, which is very unrestrained and hot! Jiang Yunfeng drooled, and the secretion of saliva in his mouth was not under his control at all.

The spatula stirs the lower layer of the soup and the risotto is constantly turned up, and the aroma on the surface becomes more and more intense, although the only recognizable appearance in the pot is the pale red lamb pieces and rice dyed with tomatoes and bell pepper powder, which looks very monotonous. But just for the tempting fragrance, it didn't affect Jiang Yunfeng's desire to eat most of the pot of risotto alone.

The sixth master turned to the bottom of the pot and found that the thickness of the pot was within an acceptable range, so he nodded to Ye Shanliang. Ye Shan Liang beckoned to Jiang Yunfeng, meaning that the two of them worked together to carry the risotto into the house.

In the living room of the small bungalow, except for Jiang Yunfeng's trio who came to dinner, all the people who went to the banquet tonight were the management of the black tea processing base. The locals have already arranged the tableware, and the ground of the living room is surrounded by banana leaves, and in order to take care of Jiang Yunfeng and other outsiders who are not accustomed to eating directly with their hands, they also specially prepared white porcelain dinner plates.

The curry lamb risotto is placed in the center, and according to tradition, the chef Liuye will serve the rice one by one tonight. Then he went back to his share and sat down next to him and prayed sincerely with the people in the management, although he didn't understand, but out of respect, Jiang Yunfeng still waited patiently according to the desire to taste it.

Soon the short prayer was over, and the chef first grabbed a small lump of risotto and ate it into his mouth, so everyone looked at him and he had to wait for him to swallow the food before he could start to enjoy the delicious risotto in front of him.

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