The Spirit of Gourmet

Chapter 471 Cumin Lamb
"Qin Lang, Qin Lang, are you going to make a new dish later?"

Following Qin Lang, who was leading a sheep, Cao Dongdong couldn't help but ask curiously, "As far as I remember, you don't seem to cook many lamb dishes."

"Who said that?" Zhao Qian immediately retorted, "Have you forgotten the dish Qin Lang made, the one with lamb hidden inside the fish?"

“Okay, that dish did use mutton,” Cao Dongdong muttered to himself, “but what impressed me more about that dish was the fish.”

“A fish with a lamb inside can hardly be considered a proper lamb dish,” Qin Lang said with a smile. “This time, I plan to use only this blue-spotted lamb as the main ingredient for cooking.”

"As for what kind of dishes to cook..."

Qin Lang paused for a moment, then said, "I haven't decided yet."

This is an ingredient he has never encountered before. He needs to try more dishes to determine what kind of dishes it is suitable for and how to prepare it.

But now, at the food recommender assessment site, he doesn't have much time or opportunity to try.

Even for Qin Lang, such a test was by no means easy, but the more challenging it was, the more excited he became.

"Mr. Xu, I'll start cooking now."

After saying that, Qin Lang turned and walked towards the kitchen.

Watching Qin Lang disappear through the kitchen doorway, Xu Wei slowly put his hands behind his back and then looked at Cao Dongdong beside him.

"Your name is Cao Dongdong, right?"

"Yes!" Cao Dongdong straightened his back abruptly, his expression becoming tense.

Although Qin Lang's explanation had cleared up the misunderstanding from yesterday, he was still a little apprehensive now that Qin Lang wasn't around.

"Come here." Xu Wei walked slowly to a corner of the living room, raised his hand and lifted the old cloth covering something, revealing a piano underneath.

"After thinking about it carefully, I realize that what happened yesterday was not your fault. It was just that this old man was a bit reckless."

"You play so badly, probably because your teacher is misleading you. Since you have a love for music, I'll teach you a thing or two."

"Consider it an apology for yesterday."

"Really?" Cao Dongdong's eyes lit up. "Thank you, Mr. Xu Wei. Then I won't be polite!"

As he spoke, he quickly moved closer to Xu Wei and sat down at the piano.

On the sofa, Zhao Qian silently finished her tea, then quietly stood up and walked towards the door.

Given Cao Dongdong's family background, how could they possibly afford a terrible piano teacher? It's obvious that this guy has absolutely no musical talent!
To avoid being implicated, I'd better go out first.

Petting a docile and gentle blue-spotted sheep is much better than this.
-
"Guru Guru~"

Egg Baby looked excited, showing a eager expression.

"I'm afraid you won't need to use your food skills today." Qin Lang chuckled, looking at the still lively blue-spotted sheep.

"This guy is fresh enough."

Seeing that Danbao was a little disappointed, Qin Lang thought for a moment and said, "How about this, you use [Light Sleep Fragrance] on it, and when this blue-spotted sheep falls asleep, Lala uses [Soul Slash] on it."

"Chop!" Spicy nodded vigorously, indicating that she understood. Soon, with the cooperation of the two food spirits, the Blue-spotted Sheep peacefully passed away in its sleep.

Qin Lang took out the Miracle Knife from the Traveler's Book, laid the blue-spotted sheep on its side on the cutting board, and began to quickly gut it.

Soon, with his skillful and precise knife work, the blue-spotted sheep was dismantled into a pile of different parts of mutton and various internal organs.

"The fat layer is indeed quite thick." Qin Lang reached out and touched the snow-white blue-spotted sheep fat, and couldn't help but click his tongue in amazement.

Even the fattest ordinary sheep don't have a fat layer half as thick as the blue-spotted sheep, so much fat is hard to handle.

"Let's check the color of the fat first." Qin Lang casually lit a fire in the pot, cut off a small piece of mutton fat and threw it into the pot. With a "sizzling" sound, the mutton fat quickly released glistening oil as it heated up. Its originally white appearance shrank rapidly and gradually turned into a golden color.

A rich aroma wafted over the steaming air, and Qin Lang took a deep breath, his face immediately showing an expression of admiration.

The unprocessed mutton fat had a distinct fishy smell and a hint of peculiar seafood flavor, but it couldn't mask the rich aroma at all. The tempting aroma of mutton fat exploded in the kitchen like a bomb, making Danbao and Lala, who were standing nearby, swallow their saliva.

"The oil is good, let's take a look at the meat." Qin Lang picked off a piece of pork rib with a good balance of fat and lean meat, cut off a thin slice, and fried it with mutton fat.

Once both sides changed color, Qin Lang picked it up and put it in his mouth, closing his eyes and chewing slowly.

Unprocessed blue-spotted mutton is definitely not delicious. The moment you chew it, the strong muttony smell and a hint of fishy smell explode in your mouth. But Qin Lang can still taste the unique tenderness of blue-spotted mutton that ordinary mutton does not have.

After swallowing the mutton, once the lingering unpleasant taste in your mouth has dissipated somewhat, a strong umami flavor will emerge.

"This blue-spotted mutton is indeed quite interesting." Qin Lang stroked his chin, pondering. "It has both an off-putting smell and a savory flavor. To completely remove the off-putting smell, stewing it with a variety of spices for a long time is a good choice."

"But this type of mutton is also extremely tender, so cooking it by stewing for a long time would be a waste."

"If you want to stir-fry quickly, then removing the odor becomes a problem again."

After muttering to himself for a moment, Qin Lang's eyes gradually brightened.

"Have it!"

"Cumin lamb!"

The stir-frying method used in this dish is best suited for tender lamb like blue-spotted lamb. The result is a slightly crispy exterior and a juicy interior, making it an absolute must-try.

The addition of cumin and the marinating process during cooking can effectively remove the fishy smell and enhance the aroma, completely eliminating the gamey odor!
"Let's try making it the normal way of cumin lamb first, and then improve it after tasting it!" With this idea in mind, Qin Lang quickly got to work.

Take the hind leg meat of the blue-spotted sheep and cut it into dice-sized pieces to achieve the final effect of cumin-flavored lamb that can be eaten in one bite.

Take a kiwi, juice it, and add an appropriate amount to the juice. Use the papain in the kiwi to treat the flesh and make it more tender.

Then add ginger slices, scallion segments, onions and garlic to remove the fishy smell, add soy sauce, salt and a little oyster sauce for base flavor, add sesame oil and a whole premium egg to replenish and lock in the moisture of the mutton.

Gently knead the lamb to ensure all ingredients are evenly mixed with the lamb until the surface gradually becomes sticky. Add a little starch and mix well.

Finally, spray a thin layer of cooking oil on the surface and place it in the refrigerator.

"Spicy, speed it up by two hours."

As soon as Qin Lang spoke, the already prepared spicy food quickly moved over, and the cooking acceleration effect went into full operation.

(End of this chapter)