There were two options - the first to make stewed lamb with vegetables, the second to use a simpler way to cook lamb.The first recipe was widely used by farmers who liked to use vegetables rich in minerals, fiber. Possessing a large flavoring palette. The use of vegetables during the feudal period of China helped to treat a protracted cough. Juice from potatoes, carrots, sweet potatoes, was diluted with boiled water and allowed to drink for 1 week. The cough pa.s.sed, sputum came out of the lungs.
When cooking, the first recipe, the vegetables that were at hand were used, mostly, of course, they were root vegetables. Potatoes, carrots white and red, turnip, sweet potato. As well as Beijing kale, fennel root, parsley root, celery root, petiole celery, cauliflower, broccoli, bell peppers, tomatoes, wild onion shoots, garlic, red onion, green peas.
Spices to taste, usually, it was golden c.u.min, dried mint, salt, black pepper, Sichuan pepper.
All products were washed thoroughly, in cold water, soaked in salt. To get dirt, worms, all sorts. Then the vegetables were washed thoroughly.
Then each fruit was dried. Only after that, the process of preparing products for cooking began.
In order to prepare delicious food, the form of slicing, cubes, medallions, floor medallions, bars was also important.
Dara knew how to cook well, although he was not a chef, in Small-An, all the men knew how to cook. It was considered a matter of honor.
At the same time, Dara liked to experiment while cooking, to try different options. And also during cooking, Dara considered the technological steps in the cooking process. He loved simplicity, then the products retained more of their original taste. In addition, Dara was a fast-food supporter, while he was a fan of healthy eating.
But this did not prevent him from periodically violating the concept of a healthy diet and eating baked goods with gluten flour.
Well, everyone has their own weaknesses.
This time, Dara, faced the choice of preparing healthy food but spending 2 hours on it, or preparing tasty but unhealthy food in 30 minutes!
The first recipe was simple and tasty, the second recipe was quick and had a spicy taste.
A matter of choice!
I don"t think about long Dara, I decided to cook two dishes at once.
At hand, having two hearths, firewood, Dara, placed two bowlers. At first, he poured a little sesame oil. Sliced internal fat lamb. Spread soup bones with cerebrospinal fluid. I laid out pieces of meat. Top covered with a thin layer of red and white carrots cut into a medallion. Salted, pepper. Added a second layer of medallions from potatoes. Sprinkled with mint and c.u.min. The third layer was the leaves of Beijing cabbage. The fourth layer, root celery medallions. The fifth layer, turnip medallions. Sixth layer, plates of root fennel. The seventh layer of onion and garlic. The eighth layer of tomatoes, the ninth layer of parsley roots, the tenth layer of sweet pepper. The eleventh of sliced petiole celery. The twelfth layer of wild onions. The thirteenth layer of tomatoes, fourteenth of broccoli, the fifteenth of cauliflower, sixteenth of leaves of Chinese cabbage. A little added boiling water. Brought to a boil and left stewed on a shallow fire, choosing a piece of firewood for an hour and a half.
Adding sesame oil to the second pot, he heated it, fried the chopped potatoes as it was covered with a golden crust, and added the lamb meat and internal fat. Fried until a brown crust is formed, removed part of the wood, closed the lid and left to stew in oil, slightly salted and pepper the food.
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