Tonio was watching and swallowing wildly. He couldn't imagine what kind of food that looked extremely rough would taste like.

The meat piece that was originally cut into about one centimeter square was roasted and shrunk by at least 30%, but what could be left was the essence.

Oily and fragrant!

The old age kept flipping, and streams of blue smoke rose from the iron plate, accompanied by the fragrance of mutton.

"Do you want chili?" Chen Nian asked, turning his head.

"You should, come less," Tonio replied.

He was waiting for it now, and the feeling of food being in front of him but not being able to eat it was really uncomfortable.

But as the aged begins to sprinkle cumin noodles and chili noodles and some salty salt up one by one, Tonio feels the dawn is right in front of him.

"Okay." Aged finally grilled the skewers and divided them into two parts, one was placed on a plate and handed them to Tonio, and the other was kept for himself. "What a pity, it would be great if there was beer now

Now.”

Chen Nian sighed as she spoke. Although there was beer on the boat, Chen Nian didn't think about this before, so she didn't take it.

So that's all.

Scratched mutton skewers, and the combination of mutton and cumin can be called a world-famous design.

Put it in one bite, and put it into your mouth with thin and fat, and then chew it in large mouthfuls.

"It smells so good!"

Tonio kept giving a thumbs up and exclaiming.

When the old man had eaten seven or eight skewers, Tonyo tasted the second skewers carefully. He used his tongue and lips to feel the juice oozing out of every small piece of tender meat, and the skewers were emitting a skewers.

The fragrance of people's body and mind is extremely satisfied, and the heat reaches home without any burning.

Feel the amount of undestroyed natural charm contained in every piece of meat like this.

Feel the sheep tail oil that was roasted to a point where it was a little dry but still exudes a burnt fragrance, and feel how the lean meat that was roasted for a long time was delicious to the heart of people.

"Why are you eating so slowly? I've eaten more than a dozen skewers, why have you eaten four skewers?" Chen Nian asked at Tonio.

"I want to taste it carefully. At first I felt that the mutton would be too rough if it was grilled like this, but now I find that even if it was grilled with rough techniques, the mutton was still very delicate and even tasted even though it was grilled with rough techniques.

There is a little addictive, one string after another, and it can't stop at all." Tonio explained.

Chen Nian sighed: "What's the best thing to taste about this? It's all over the streets, especially in summer. And you see, I didn't have any special techniques when I baked just now. Anyone who comes can do it as long as I have hands.

And the mutton skewers are so hot that they won’t taste good if they cool down.”

Even though he was talking, Chen Nian did not stop eating mutton skewers. In his opinion, this thing must be eaten like this.

"Eat quickly, don't be poor. I'll eat mine later, but I'll eat yours." Chen Nian said with a smile.

When Tonio heard this, he saw that Chen Nian had already eaten half of it, and Chen Nian was still sweeping it quickly until now.

"That won't work, this is mine." Seeing this, Tonio quickly gave up the savoring action and began to speed up.

Pull the sheep oil directly from the bottom to the top.

One bite at a string.

Then chewed hard with big mouthfuls.

The aroma of lamb was everywhere, and the gravy was squeezed out while chewing it, mixing the aroma of mutton oil, paired with cumin, salt and chili as the ingredients.

Tonio only felt very satisfied now.

And he felt that at this time, it would not be appropriate for him to not brag about anything.

But now there is only ambition and a little bit of alcohol.

In the end, Tonio focused all his attention on the mutton skewers. With his acceleration and chasing, his progress caught up with the old one bit by bit.

The two of them didn't care about their handsome faces at all, but instead they ate all over their mouths.

Until the end, the two of them finished the last string at the same time and threw the tag onto the table.

"Oh, I'm satisfied." Tonio said, patting his stomach. He had eaten more than twenty skewers of mutton just now. Except for the few skewers that were chewing slowly at the beginning, the ones behind were all connected in a bunch of skewers.

A string of them can't stop at all.

Subconsciously licked his mouth and felt the residual smell of the mutton skewers.

"The mutton skewers are such a good thing. I love it so much." Tonio couldn't help but say.

Chen Nian smiled as he heard this: "Of course, except for some people who cannot accept the smell of mutton and do not like to eat meat, no one can stop the charm of mutton skewers, and this is a hasty preparation.

, If you prepare in advance, you can prepare some other meat skewers, some seafood and vegetarian dishes. That way, it is a real barbecue.

By the way, I have to have some more beer, it’s best to be chilled, so it tastes like summer when combined."

When Tonio heard this, he couldn't help but feel a yearning for him.

"You guys are so good at eating."

Chen Nian looked at Tonio looking eager to try and smiled: "But the ones I said are just the most common. If you go around the country, it will be really eye-opening. What is the sheep whip and cow whip.

, Sheep treasure ox, Sheep love ox, Hairy egg silkworm pupa, Cow heart tube, Pig heart tube, Pig eyes, Roasted chicken head duck head...

In addition, there are some grasshoppers, centipedes, scorpions, etc. You can only think about what you want, and there is nothing they dare not bake."

While talking, Chen Nian felt a yearning.

Because he has never been exposed to many things even in old age, he actually wants to taste them.

Although it sounds a bit dark, what does that matter?

Crabs and lobsters are also considered insects in the sea. Don’t you eat them happily?

So why can't the bugs on land accept it? Anyway, Chen Nian feels that eating these is stress-free.

As Tonio listened, he showed doubts and automatically skipped the messy bugs that Chen Nian said, but he was a little curious about the nouns that Chen Nian said that he couldn't understand.

There was no choice but Chen Nian had to tell Tonio about what things are like, such as Niu Bao Bullwhip.

Tonio was extremely frightened when he heard it.

"This is where I go. I tell you, that roasted waist is really awesome." Chen Nian said as he felt that his saliva was about to flow down.

"Don't do this Chen, I'm a little scared when you look like this." Tonio seemed to have re-recognized Chen Nian.

The result made Chen Nian laugh.

Just as they were eating a small barbecue, they waited for the time to gradually pass.

After almost two hours, the clams soaked in the water were almost spitting out sand.

"Then let's prepare this?"

"OK."

Tonio nodded, and just as Chen Nian cleaned up the previously used baking tray and skewers, he had already poured out the water with the clams and re-plugged some water in the basin.

Then he started to brush carefully with the brush.

"Because it is seafood, there is a mucous membrane on the surface of the clams. Although it cannot be seen with the eyes and it is not very obvious if you touch it with your hands, but if you cook it into the soup, the taste will come out.

So you have to clean it up before making it into a dish.

After he brushed each clam next to each other, Tonio began to prepare other side dishes.

Onions, garlic and rosemary.

Aged looks at rosemary carefully. This thing is a common spice in European cooking, but it is often used to give it to the knights who are about to go to war.

Because it also represents courage.

Of course, it is more commonly used abroad, which does not mean that it is not used in China. In China, this thing is also called ground glue, ground glue, mountain pepper, mountain pepper, thyme and other names.

There is even a record in Compendium of Materia Medica: "The taste is slightly spicy, and the natives eat it by cooking mutton, which is fragrant and beautiful."

Put these ingredients in a pot and stir-fry over low heat.

After about a minute of touching, the taste gradually spread out, and then add clams and a little white wine to it.

The white grapes began to evaporate immediately. Chen Nian knew that adding some wine to it when making seafood can remove the fishy smell and enhance the fragrance.

Because wine itself is made of grain and fruit, it is not impossible to use in cooking.

Smelling the scent, Tonio poured the chicken soup into it again.

This is also something that has always been found in the old kitchen.

After all, the chef has to prepare soup for cooking.

So I waited until all the clams were cooked until they were completely opened, and Tonio turned off the heat, and then sifted out the soup inside with a dense leak.

Keep the clams and the filtered yellow orange soup for later use, while the others are set aside, but the remaining residues are actually useless.

At this time, Tonio asked Chen Nian to help cut the baguette into thick slices about two centimeters at a 45-degree angle.

After cutting, cut the garlic directly into the waist to spread the surface of the baguette.

It was the first time that Chen Nian used this method, but since Tonio said so, Chen Nian did it as well.
To be continued...