Chapter 101 Selection
Next, it was time for Jiang Li to look forward to the most: tasting the texture and flavor of the mutton.

Real high-quality Mongolian barbecue lamb should be tender, delicate and melt-in-your-mouth.

At the same time, it should have a distinct meaty aroma.

This aroma comes from both the lamb itself and the combined effect of various seasonings and charcoal fire during the roasting process.

This fragrance is just like what Qimuge had described before.

After Qimuge finished his teaching, it was time for Jiang Li and the other four to practice freely.

There are still many techniques involved in Mongolian barbecue. After Qimugege's teaching, Jiang Li has roughly mastered them all, but practice makes perfect.

Qimuge was observing the five people. He had prepared the meat in advance.

Jiang Li chose lamb leg, and the other four chose different positions.

As an experienced barbecue master, Qi Muge prepares lamb legs or lamb chops. The meat in these parts is tender and juicy, very suitable for barbecue.

Before grilling, Jiang Li cuts the meat into chunks or slices of appropriate size and marinates it with seasoning for a while, which will make the meat more flavorful.

Qimugege told Jiang Li that some salt, pepper, cooking wine and other seasonings can be added during the marinating process to enhance the taste and flavor of the meat.

Lin Jiaying is quite experienced and is very skilled in handling meat, so he fast-forwarded directly to the barbecue part.

When grilling, controlling the heat is key.

Qimuge was watching Lin Jiaying's actions from the side. Seeing that she started to roast it with a low fire, he stopped her actions.

At the beginning, the fire can be a little bigger so that the surface of the meat can be heated and change color quickly.

Then, turn to low heat and grill slowly to avoid burning.

At the same time, keep turning the meat to ensure that each side is evenly heated.

During the roasting process, you can turn the meat over and add some seasoning.

At the beginning, Jiang Li and the others were very unfamiliar with the movements, but under Qimugege's guidance, they gradually got into the groove.

In addition to mutton, there are also various ingredients such as beef and vegetables that you need to learn about.

Although Jiang Li and his friends had done barbecue before, they still held a humble attitude and followed Qimugege to learn.

Soon, we arrived at the food festival selection site on the day.

The barbecue tools were rented from Heqimuge, because they would be needed for the food festival later, so we just rented one.

As for not passing the food festival selection? Jiang Li said that they don't have this option at all.

The judges' panel is basically filled with the teachers who teach the contestants these days, including Qimugege, who sits there.

After seeing Jiang Li and the others, he made a cheering gesture to them.

Qimugege is full of confidence in them. He has seen their efforts over the past two days.

Mongolian barbecue is not difficult to make, but it is also not easy for everyone to make.

Jiang Li and the other five people would often discuss with him how to cut the meat, how to marinate it, how to roast it, how high the fire should be, etc.

Sometimes Renqimugege was overwhelmed by all the questions, but he was still very happy to see them learning Mongolian barbecue so seriously.

It is said that people in the same industry are enemies. If someone has some secret recipe, they would like to keep it hidden from others.

For cooking like this, you basically have to rely on your own figuring out.

It is not easy to find a talented person to give a few words, so Jiang Li and others cherish this opportunity to communicate with Qimuge. Qimuge also sincerely hopes that they can pass the selection smoothly. It would be even better if they can promote their Mongolian barbecue in the program.

However, Qimugege's idea was actually realized when the later episode of the program was broadcast.

A large number of viewers said that they were craving for Mongolian barbecue and flew to Mengshi from all over the country just to taste the authentic Mongolian barbecue.

As the leader of Mongolian barbecue, Qimuge is naturally the busiest. Since the barbecue became famous, he has to make hundreds of skewers every day.

My mood also changed from laughing at the beginning to not laughing later.

But that’s all in the past. Jiang Li and the others are still waiting in the wings.

They drew a middle ranking, which was not bad luck, but not too good either.

Anyway, there aren't many barbecue-related delicacies nearby.

The only thing similar to them is Chu Shaocheng and his roasted lamb.

You can roast a whole lamb or roast lamb chops. In short, anything from the lamb can be roasted and eaten.

They were ranked very front and had already passed the selection. They should have returned to the yurts to rest for a while.

Soon it was Jiang Li's team's turn. Two men pushed the barbecue tools and three ladies held vegetables in their hands.

After a brief introduction to the judges, they began their actions.

The saying "practice makes perfect" is absolutely true. Now Jiang Li and his friends are very fast at making barbecue and they are very familiar with it.

The aroma of barbecue quickly spread. The aroma of authentic Mongolian barbecue is an irresistible temptation.

In fact, when the charcoal fire was just lit, the heat and the aroma of meat intertwined together, as if awakening people's deep appetite.

The mutton is slowly roasted over charcoal, and its deliciousness blends with the aroma of the charcoal to form a unique and charming flavor.

As the meat was roasted, the aroma gradually spread and filled the entire space.

This fragrance has a primitive wildness and an indescribable attraction to people.

After all, this time they are participating in a selection, so Jiang Li and his team also matched it with various spices and side dishes.

The side dishes we selected are those that the locals here try and have local characteristics.

These side dishes also add a rich aroma layer to the barbecue.

The spiciness of spices and the freshness of vegetables.

Intertwined with the deliciousness of lamb and the aroma of charcoal fire, it forms a colorful taste picture.

Everyone present craned their necks to look forward, squinting their eyes to see their movements clearly, wanting to know why they could make it so delicious.

In fact, authentic Mongolian barbecue has a special status for Mongolians.

On the vast grasslands of Inner Mongolia, Mongolian barbecue is an important part of people's gatherings and celebrations.

Whenever there is an important festival, celebration or family gathering, Mongolian barbecue is always an indispensable delicacy.

People sit around the fire, sharing the meat carefully roasted by the elders or the host, eating and chatting, enjoying the joy and warmth brought by the food.

This simple and original way of sharing allows people to feel the true meaning of life and the warmth of home through delicious food.

Barbecue is an inevitable element at food festivals.

(End of this chapter)

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