C226 The rudiments of industry the pressure cookers (1/2)

Xiao Wen knew that the mutton had a fishy smell when compared to other meats.

As a result, mutton was actually quite unpalatable if it was not handled well.

Generally speaking, people in the Northwest Territories dealt with mutton by sprinkling spices on top of it and roasting it with charcoal.

Far to the west, and the Chinese cuisine department and the Arab cuisine, one of the three major cuisines in the world, were often treated the same way.

In fact, Xiao Wen had been eating roast lamb with various spices while he was in the Huns.

However, Xiao Wen was someone who had stayed away from the big eaters after all. Even the people from the province next door to the cookery store had all sorts of tricks up their sleeves. When it came to cooking mutton, it was naturally not a problem.

Naturally, Xiao Wen also knew how to make the eating-type mutton and rotting bamboo cookers.

First, Xiao Wen opened the side door of the kitchen and went to the backyard. At this moment, a boiler room had already been set up in the backyard. Beside the boiler room, Zhou Xian opened up a vegetable patch.

Although it was already snowing heavily, because it was close to the boiler and the vegetable garden was surrounded by a circle of insulation and walls, the vegetables inside were still thriving and growing.

Xiao Wen looked inside and dug out a clove of garlic and a ginger, then brought them back to the kitchen.

Soon after, he cut a bit of the garlic and tied the rest of the garlic into a knot. Then, he placed it in a claypot.

Then he patted the garlic and peeled off the skin. Cut with ginger.

”Sir, the lamb you wanted is here!” At this moment, Sun Shangxiang opened the door of the ice cellar with a vegetable basket in her arms. Inside the basket were two pounds of fat and thin lamb chops.

Xiao Wen took the lamb chops and rubbed Sun Shangxiang's head, then cut them into small pieces and put them into the frying pan.

Fire, fire!

”Huh? ”Sir, don't you want to fry it?” Sun Shangxiang discovered that when Xiao Wen was stir-frying the lamb, he didn't put any oil in it.

This surprised her.

However, Xiao Wen shook his head and said, ”There's no need to put oil in it. I just want the blood inside to be boiled.”

As he spoke, he began to stir-fry the mutton.

Not long later. Then, Xiao Wen began to stir-fry the blood out of the mutton. After being heated up, the blood had already turned the color of cooked meat into a greyish white, rather than the color of fresh blood.

After pouring the blood away, Xiao Wen didn't stop. He continued to stir-fry until the smell of meat wafted through the kitchen.

”Alright, the preliminary work has been completed.” Xiao Wen said.

As he spoke, he scooped the lamb out of the pot.

Afterwards, he went to a cupboard and opened it. He took out some special collection - putty milk and tofu sauce.

The so-called curd milk was actually also a type of bean products. However, it was different from the bamboo that was made by frying the bean skin into oil. The decayed milk was made by fermenting it with tofu.

As for the tofu sauce, it was actually something brought by the eastern caravan. The tofu sauce is made of tofu and is therefore produced by the sea. Although the taste was unique, this attribute was not a good thing in ancient times.

After all, compared to the modern era, the taste of the ancient people was much more conservative.

Thus, only Xiao Wen's family had prepared a jar of tofu sauce.

Xiao Wen took out a piece of rancid milk and stirred it evenly with three spoonfuls of tofu sauce.

”This sauce is the soul of this dish.” Xiao Wen said.

However, Xiao Wen crushed the milk and mixed it with the tofu sauce. Then, he put the soul aside and started to cook.

He took the ginger, garlic, and garlic that he had prepared beforehand and put them in the pot to heat it up. Then he poured all of them into the pot to stir-fry.