Roasted whole lamb was a traditional delicacy of the Great Tang, and it had been known to all since the founding of the Great Tang. The source of this delicacy was naturally the people of the steppe in the north. The people of the steppe made a living by herding sheep. The climate and natural characteristics of the steppe made it suitable for herding sheep. There were naturally many types of cattle and horses, but sheep were the most common type. This was because herding sheep was the simplest and easiest, and mutton was also the most delicious.
The Tang Dynasty had a close relationship with the grassland tribes in the north. Many nobles of the Tang Dynasty actually had the blood of ethnic minorities, including the royal family and many nobles. Many surnames seemed to be no different from those of the Central Plains people, but they were actually the descendants of ethnic groups such as Xianbei and Xiongnu. However, because they looked similar, it was difficult to tell them apart. Gradually, they were completely assimilated.
However, some of the grassland tribes' living habits were well preserved. For example, the roasted whole lamb was originally a favorite of the ethnic minorities in the north. However, at this time, the people of the Tang Dynasty also liked this delicacy very much. This could be regarded as a kind of reverse assimilation. In other words, among the people in the north of the Tang Dynasty, who were the descendants of the ethnic minorities and who were not, no one could tell clearly. Because intermarriage between different ethnic groups was too common, in the end, everyone's bloodline was almost the same, and they became one family.
After hundreds of years of integration, the distinctive living habits of each ethnic group were preserved. Naturally, it was the same in the field of food. The various dishes of the Central Plains were a blessing for the ethnic minorities in the north. Similarly, the roasted whole lamb and other foods of the ethnic minorities in the north were also greatly recognized by the people of the Central Plains. Everyone liked each other. Gradually, all the living habits were integrated, and everyone became one family.
However, due to the lack of seasonings, the roasted whole lamb of the Tang Dynasty was slightly lacking in taste. However, Ang Lee came up with a batch of fresh seasonings and used a more perfect method to make the roasted whole lamb taste much better than before, making people salivate just by smelling it.
"How is it? How does it taste?"
Ang Lee looked at the two girls and asked.
"Brother, it's delicious. It's even better than the ones made by the imperial chefs in the palace."
Ning 'er agreed.
Hearing this, Li Yu said sourly, "It's really a pity that Assistant Minister Li is not an imperial chef. Many imperial chefs in the palace want to be apprenticed to him."
"I do want to teach, but I don't have much free time! The Ten Thousand Miles Telepathy Plan is very difficult and requires a lot of energy. Although I seem relaxed now, every time I study it, I have a splitting headache! "
Ang Lee said calmly.
"Haha! I almost believed you. "
"Why? Gwangbyeong Of Gojoseon doesn't believe me? This research is really tiring."
Ang Lee continued to explain.
"Alright, this king believes you. Let's not talk about these meaningless things. Let's talk about the whole roasted lamb! Mutton is fine too! "
Li Yu smiled.
"This roasted whole lamb! Mutton … "
Ang Lee began to talk. First, he talked about the key points of roasted whole lamb. Then, he began to analyze the mutton from beginning to end.
Mutton was one of the favorite delicacies of humans. Whether it was the royal family or the ordinary people, they all loved to eat mutton. Mutton was also divided into different types and parts.
The mutton that ordinary people knew the most was mountain mutton and sheep mutton. These belonged to the general categories. There were too many specific categories to count.
Generally speaking, goat meat had a stronger rank odor. For example, Mongolian Gazelle belonged to the goat category. The rank odor was very strong, and it required enough seasoning to remove this deadly rank odor. On the other hand, Mianyang meat was more tender and delicious.
However, sheep mutton in the Tang Dynasty was relatively small. Most of them were goats. This was very regrettable because sheep was not only more delicious, but also could produce a large amount of wool. It could be used to make sweaters, quilts, and other daily necessities.
In the Great Tang, there were only a few places where sheep could be found, and there weren't many breeds. For example, in the Shandong region, there were lowland sheep, which mainly lived in the delta at the mouth of the Yellow River. They could be used for both wool and meat, and they were a local treasure.
There were also many Tibetan sheep in the region of Anxi and Tibet. This was one of the most widely distributed sheep species in the Great Tang. Because this region was very large, it was very suitable for grazing. Moreover, this type of sheep was fond of cold and drought, and they were resistant to both high and low temperatures. They were very easy to survive in extremely harsh conditions.
In the southern part of the Tang Dynasty and Nanzhao, there was a kind of black-boned sheep. It was also a very good breed of sheep. It could be said to be a rare species resource in the world. This kind of black-boned sheep had black hair all over its body. Its eyes, mouth, gums, and tongue were also black. Therefore, the content of melanin in this kind of sheep was much higher than that of ordinary sheep. Melanin had the effect of eliminating free radicals in the body, anti-oxidation, lowering blood lipids, anti-tumor, beautifying, and nourishing the Qi and kidney. It was a delicacy that many people liked very much.
There was also a kind of Xiongnu sheep. It lived in the northern part of the Tang Dynasty. It had a strong physique, strong adaptability, and could withstand very extensive feeding and management conditions. Because of the slightly different areas of distribution, there was a big difference in appearance and performance. Generally, rams had spiral horns. Ewes had horns. They had big drooping ears, a raised nose, a medium build, and a short tail. They were also a treasure of the Tang Dynasty.
In addition, there were a few more kinds of sheep. However, because there were too few of them, they were not valued.
Whether mutton was delicious or not, in addition to the difference in breed, was also related to the living environment of the sheep. The most delicious sheep naturally came from the grassland with abundant water and grass. In summer, when you hurried to the grassland in the north to escape the summer heat, you would see groups of white elves walking on the clean grassland looking for food. There were many kinds of grass here. The river was clear and the air was fresh. Away from pollution and haze, the taste of mutton was naturally more delicious.
Finally, different parts of the sheep's body had different tastes. There would be different recipes. Every part was a delicacy.
First of all, let's talk about the mutton neck, commonly known as the mutton neck, which was a piece of good meat with well-developed muscles, fat and lean, dry meat with fine tendons. It could be chopped up and used to make soup. It was a very good tonic, especially when it was cooked together with supplementary dishes such as white radish and corn. The effect would be even better.
The meat of the mutton shoulder was composed of two crossed pieces of meat. The fiber was fine and the taste was smooth and tender. It was very suitable for barbecuing and stewing. It could also be used to make teppanyaki. With some carrots and other side dishes, the taste would be more delicious. Especially when it was cooked on an iron plate at a high temperature, it would be crispy on the outside and tender on the inside. It was not greasy at all.
The meat of the upper brain was also a very good piece of mutton. The meat was the most tender part of the whole sheep. The fat of the upper brain was evenly mixed and had obvious marbling patterns. It was very suitable to be boiled. That was how the hot pot boiled mutton came about.
The rib meat, commonly known as the lamb chop, was the part of the mutton that people often bought. This part was the meat of the ribs connected to the ribs. The fat and lean meat were sandwiched between each other and had no tendons. The outside was covered with a layer of film. The fat and lean meat combined. The fatter it was, the more tender it was. The fat coverage was good, the texture was soft, fresh and juicy, and it was rich in protein and amino acids.
And this part of the meat was delicious no matter how it was eaten. It could be boiled, roasted, fried, fried, roasted, braised, teppanyaki, and so on. And the roasted lamb chop was one of the excellent delicacies. It made people salivate when they saw it.
The breast meat referred to the meat on both sides of the front chest cartilage. It was as thin and long as a belt. It was covered with a certain amount of fat. After being cooked, it was fat but not greasy. It could be roasted, braised, or steamed. The effect was also good.
The mutton on the back was divided into the outer spine, the inner spine, and the outer spine. The outer spine was located outside the spine. It was long and as long as a shoulder pole. It was commonly known as the shoulder pole meat. There was a layer of leather tendons on the outside. The fibers were diagonal. The muscles were delicate and the meat was fresh and juicy. It was the best part to cut the mutton. Because the meat yield was too low, it was particularly precious. It was suitable for roasting whole or cutting into pieces.
The inner spine was a small strip of meat close to the back of the spine. Because it was shaped like a bamboo shoot, the fibers were slender and long. It was also known as the bamboo shoot mutton. The muscle fibers were rich and slender, fresh and juicy, and the meat was delicate. It was the two most tender lean meat on the whole mutton. Mutton tenderloin had high protein content and low fat content, so it tasted delicious and was loved by people. It had always been the raw material of Chinese dishes. As a barbecue raw material, the taste would be better, such as stir-fried mutton tenderloin, roasted mutton skewers, and roasted mutton tenderloin.
The rib steak was the meat that connected the ribs and the spine. The fat and lean meat sandwiched each other without tendons. It was covered with a layer of film. The fatter and lean meat combined, the more tender it was. The fat coverage was good, the texture was soft, fresh and juicy, and rich in protein and amino acids. There were also many cooking methods, such as roasted mutton tenderloin.
Mutton brisket was the meat of the mutton's stomach. It was the meat of the mutton's stomach. The meat was tough, and the taste was rich and mellow. It was suitable for stewing or braising. As long as one's culinary skills were good, the dishes they made would definitely be delicious.
Needless to say, the leg of mutton was the favorite part of mutton. During the New Year, many people bought an entire leg of mutton to save time. After returning home, they wouldn't have to worry about meat for the entire New Year. There were many ways to cook the leg of mutton, such as barbecuing or braising.
The leg of mutton was also a good piece of meat. This piece of meat was located at the lower part of the knee. The meat was tough, and the muscle fibers were very short. It was warm and nourishing the spleen and stomach. Ancient medicine believed that the tendon of mutton was an excellent medicine that could help one's vitality, replenish blood essence, treat lung deficiency, and improve fatigue.
Ang Lee said so much in one breath. Li Yu and the rest listened while eating. In the end, Ang Lee ate the least. However, the most nutritious dishes were yet to come. If Ang Lee ate less now, he would be able to eat more and better delicacies later.
"Don't just eat the roast mutton. Drink some soup!"
Ang Lee filled a bowl of mutton testicles soup and took a sip gently. Li Yu saw this and also filled a bowl.
"Ning 'er, Yi' er, you can't eat this. This is not what you should eat. The pot of mutton chop soup next to it is the most suitable for you. Drinking it will make you more beautiful."
Ang Lee said.
"Why? There's still a lot of this. Brother Wang and Brother Wang can't finish it! "
Ning 'er asked casually.
"Don't ask if you don't understand. Drink your mutton chop soup."
Li Yu reprimanded.
Ning 'er and Yi' er saw this and had to drink the mutton chop soup. However, the taste was not much worse.
In fact, there would be no problem for women to drink the mutton chop soup. It was a tonic for the body and nothing bad would happen. However, people in this era would think so. If something bad happened, it would be troublesome. Therefore, this kind of aphrodisiac ingredient should not be drunk by women. It was also a respect for this era.
"You can't finish the soup. Eat more slices of meat!"
Ang Lee said.
"I'm afraid that if I eat too much, Pearl won't be able to stand it tonight. Hahaha!"
Li Yu laughed.
"Oh, if you eat too much, Princess won't be able to stand it!"
Ang Lee said teasingly.
"…"
Li Yu's face darkened when he heard this. He was actually speechless. Although this was all a joke, it was indeed a little embarrassing. It was very awkward. Fortunately, their relationship was relatively good and they did not bicker too much with each other.
Because the food was too sumptuous, they had to eat at least a little of each dish. Therefore, a pot of sheep testicles soup was naturally not finished. In addition, there was a pot of boiled sheep eggs that was still in the process of being cooked, so it was even more unfinished. The guards who came with them were lucky. Everyone was able to get a mouthful of soup, and the rest of the good dishes were quickly shared by the guards.
"We're already full. There's still a dish that hasn't been cooked yet. We should leave some space for our stomachs. "
Li Yu looked at the boiled mutton eggs and said.
"It's okay. After it's done, if you can't finish it, you can take it back and heat it up at night. The effect will be better this way."
Ang Lee said with a smile.
"Good idea. That's the only way."
Li Yu smiled knowingly.
After everyone was full, the snow did not show any signs of stopping. Instead, it became heavier. However, because it was broad daylight, there was not much change in the light. The vision was still very wide and even very bright. After all, the snow was white and its ability to reflect light was still very strong. Even at night, only a small amount of moonlight was needed to make the environment quite bright. At least, it was not a problem to go out and walk.
After the mutton soup was cooked, Ang Lee put the cut sheep's penis and the two intact mutton eggs in it. In this way, it only needed to boil for a while before the delicacy could be served. Although Ang Lee and Li Yu had no more space in their stomachs, it was still good to take it back for dinner. Ang Lee did not plan to take any of it and gave all of it to Li Yu to nourish him.
In such a snowy weather, there was nothing much to do other than enjoying the snow, hunting and skiing. In the afternoon, everyone was still skiing and hunting. However, the hunting task that the guards received in the afternoon was more special. They only needed to capture the prey alive and were not allowed to kill it.
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