The moment the lid of the pointed pot was lifted, a thick stream of water vapor gushed out, and it was only after dissipation that the shrouded dish was revealed. The calves of four lambs in a shallow tagine pot are soaked in a boiling ochre-red broth, as is a halved artichoke with peas in the middle of the fluff.

Fragrant! Very fragrant. For the first time, Jiang Yunfeng experienced a fragrance like cheerful music, and just smelling it made people feel happy. Chef Moha served the dishes for everyone, took out the lamb shank and put it on a plain white porcelain plate, poured a spoonful of the thick sauce in the tagine pot, and a few peas were decorated with a touch of green foam from basil leaves.

As the saying goes, the tone of the singing opera, the soup of the chef. Erina Nagikiri, who travels through well-known restaurants around the world to try dishes, doesn't immediately settle for the tempting leg of lamb, but instead uses a silver spoon to serve a little ochre-red soup that gives the leg of lamb its soul.

The first thing on the palate is a very strong milky aroma, and it is not difficult to tell that the fat used by Chef Moha is butter. Stir-fry the chopped onion and diced tomatoes slightly, pour water into the lamb shank, and the compound composition of spices is very complex, there are as many as 16 kinds of spices. After many years of experience by Chef Moha, the combination of this dish is now perfect.

The ochre color of the soup comes from saffron, and why does the soup become so thick and smooth when the starch is not involved? After a short thought, Erina Nagi realized the mystery of this, and it was no wonder that Chef Moha used a tagine instead of other ordinary stew pots.

Originating from North Africa, where the local population lives on the edge of the Sahara Desert and suffers from a perennial drought and lack of water, the Taji pot can be cooked with a small amount of water or even without water. The shallow curvature of the bottom of the pot made of sand can make the food in the pot heat evenly, and the thick conical lid can heat the food, and the evaporated water vapor circulates and rises, condensing into small water droplets on the inner wall of the lid, and flows back into the pot to moisten the cooked food.

The lid is tightly integrated with the bottom of the pot, so that the pressure inside the pot is higher than the atmospheric pressure outside, which plays the role of a micro-pressure cooker, and in this basically sealed state, the food is easier to be cooked and cooked thoroughly, and it is this characteristic of the Taji pot that Chef Moha is interested in.

The reason why the soup is so thick is that it constantly absorbs the flavor released by various ingredients, and the thick is the collagen stewed from the lamb shank, which is cooked in such an environment, and the deliciousness of the meat can be imagined.

The knife easily cuts through the mutton, and after a long time of stewing, the meat still remains as pink as a peach, and the gravy with oil splashes constantly oozes out of the texture. The fork picked up the mutton and put it in her mouth, and Erina Nagikiri was just about to chew the mutton but it dissolved between her lips and teeth with a symbolic struggle, and the mutton, which has always been known for being difficult to stew, especially the often movable and tight calf meat of the lamb, has been domesticated by the tagine pot and turned into a crispy one.

The little conviction in Takmi's heart, who had tasted the mutton, collapsed, and the gap between the dishes was too great. He was like the last emperor of the Eastern Roman Empire standing on the towering walls of Constantinople in 1453, looking down on the Ottoman siege army outside the city, and the envoy of the other party brought a letter of surrender from the sultan, asking him to disarm his entire army.

How could the arrogant Romans s, succumb, and Takmi categorically rejected the Ottoman emissaries. When the rulers of the empire heard the news, they were furious and waved their troops to attack the city, and the umami proposed by the artichoke was like the urban cannon used by the Ottoman Empire to collapse the outer walls of Constantinople, which was claimed to be impregnable, and the peas in the small bowl of the artichoke were the shells fired by the cannon.

Takmi, who was powerless to return to heaven, could only give up resistance, looked up to the sky and sighed, "I lost...."

But before he could finish speaking, Chef Moha put his arm around Takmi's shoulders and said with a grin, "We're just going to present a wonderful dinner for three guests tonight, and there is no winner or loser." Chef Takmi, it's not easy for you to have such cooking skills at a young age, I can't even cut an onion when I'm your age, when you reach my age, your achievements will definitely be higher than mine, are you interested in staying for a few more days after the exchange, we can discuss and practice the integration of Italian and Turkish cuisine? ”

A celebrity chef of Chef Moha's status actually sent a private invitation to himself, and Takmi couldn't believe his ears. Seeing his look of disbelief, Chef Moha smiled and repeated the invitation he had just made, and took a step back and took the initiative to extend his right hand.

Takmi listened to it this time, and shook Chef Moha's right hand excitedly in agreement. Erina Nagikiri was the first to stand up and applaud the two, followed by the guests in the cloister.

A few days later, Uncle Billy and the others finally reached an agreement with the shipping company to pay a large sum of money for the shipping company to transport the 15-ton Paramount Marauder in the small cargo compartment of the passenger ship.

Early in the morning, Jiang Yunfeng stood on the dock and watched Uncle Billy, under the command of the crew, drive the huge body of the Paramount Marauder onto the gangplank and slowly drive towards the cargo hold of the passenger ship. Erina Nagikiri, who has been playing crazy for the past few days, is low on energy and takes the boat to the room to rest first, and Fu Hua accompanies her.

Takmi, who came to see him off, asked softly, "It's an escort and an armored vehicle, where are you going to take Miss Erina on an adventure?" ”

"Going to the Republic of Evia in Africa is not so much a plan that I led the team as it was a plan proposed by the eldest lady herself." Jiang Yunfeng said the destination of this trip lightly, "Fu Hua's parents are all there to assist in construction, and they haven't been able to celebrate the Spring Festival in China for several years. After hearing the news, the eldest lady proposed this plan, and originally planned to fly directly by special plane, but unfortunately there was something wrong with the special plane of the eldest lady in Singapore. The secretary stayed in Singapore to supervise the maintenance, so we changed to a car and came by land. ”

"Why don't you go south by land, but come to Turkey?"

"You're stupid! Don't you know that the Middle East is not peaceful? Syria and Iraq are fighting everywhere, and if there is a bad guy driving through that kind of place, I can say that if something happens to my eldest lady, think about it! What will Senzaemon-sama and Thistle-Commander do to me? What will happen to the secretary who grew up with the eldest lady since I was a child? They didn't even skin me alive and make me into sashimi! ”

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