I've been transported to the orc continent.

Chapter 243 Lamb Kebabs

He stood in the doorway, half his body leaning into the kitchen, and asked with a smile, "Ling, is there anything I can help you with?"

Bai Ling said, "No, Yue, go to the main room. It's too cold in the kitchen."

The kitchen door wasn't closed, and cold air kept blowing in. When Bai Ling was tending the fire, the front of her chest was warmed by the firelight, while the back half of her body was chilled by the cold wind.

Yue walked in and closed the kitchen door behind her.

The kitchen door is different from the doors of the other rooms; the top third is open and not covered by a wooden board. This means that even if you close the door while cooking, the fumes will still escape from the top.

Yue gently placed her hands on Bai Ling's ears and asked, "Do you think my hands are cold?"

Yue's hands weren't cold at all; on the contrary, they were warm. His skin was a bit rough, and he pressed them against the white-collar worker's ears, gently rubbing them.

Bai Ling: "Yue, my face is a little cold too, can you warm it up for me?"

Bai Ling wasn't shy or embarrassed at all; he would only state his demands with a clear conscience.

Yue did not do as Bai Ling said, but withdrew her hand. Just as Bai Ling was about to say something, footsteps suddenly came from the courtyard, heavy footsteps.

Then the sound of wind rang out: "Ling, should we heat up the cassava cakes?"

Yue opened the kitchen door, poked her head out, and said to Feng, "Uncle Feng, Ling said to heat up the cassava cakes later."

*

By the time the mutton offal soup was ready, it was almost dark. Torches were lit in the main room. Bai Ling placed the earthenware bowl of mutton offal soup on the table and said, "The mutton offal soup doesn't have much flavor. Add salt, spices, and chopped green onions yourself."

This was the first time the beastmen had ever eaten mutton offal soup. Bai Ling first served himself a bowl, then added salt and seasoning powder to taste, and also put a handful of chopped green onions in the bowl. After stirring it with chopsticks, he began to eat.

The other orcs followed suit, adding their own seasonings and chopped green onions, and then began to eat heartily.

Even with plenty of scallions, ginger, and spices, the mutton's gamey smell still couldn't be masked. But this gamey smell, after being simmered with lots of spices, turned into a unique aroma.

This aroma is best enjoyed while it's still hot. It tastes fragrant and slightly gamey in your mouth, and when you swallow it, it turns into a warm current that flows through your limbs and bones, making your whole body feel warmer.

No one in the house spoke; everyone was busy eating mutton offal and drinking mutton soup. Even the cubs sat quietly in their fathers' laps, eating large mouthfuls of mutton offal from their bowls.

There's a lot of offal from a whole sheep, plus Bai Ling added a lot of mutton. Even if the beastmen have big appetites, they can't finish it all. Bai Ling had Yue take some of the leftover offal with her.

"Yue, just boil these offal with water and salt tomorrow. You can also cook a pot of glass noodles and eat them with the offal."

Yue nodded to indicate that she understood. After exchanging a few more pleasantries, Yue waved goodbye to Bai Ling and went back with her grandfather and great-uncle.

It was a sunny day, the sky a deep, dark blue, with stars like diamonds set in the heavens. Because of the cold weather, Bai Ling's breath was clearly visible. By the light of those few stars, he watched the moon walk home, saw him wave to him from behind the fence, and saw him turn a corner and walk into the front yard.

Only after Yue's figure had completely disappeared did Bai Ling exhale and return to the house.

Cang, Feng, and Lin are all cutting meat. They haven't finished cutting the mutton yet; they need to cut it out today and then marinate it with spices.

Bai Ling returned to the bedroom, retrieved a dagger, and began cutting mutton. Chen squatted on the ground, washing the skewers with wood ash.

Chen was very curious about the taste of lamb skewers. Lamb skewers are grilled, so how would they taste different from grilled meat? Would they taste better if the meat was cut into small pieces and grilled?

Chen couldn't figure it out, so he asked Bai Ling, who gave him a mysterious smile and said, "You'll find out tomorrow."

*

After finishing the soup, there was still a lot of mutton offal soup left. Bai Ling lit a fire in the stove, added salt and plenty of spice powder to the pot, and continued to cook the mutton offal soup.

A fire was lit in the other stove, and water was boiled to cook the vermicelli.

Vermicelli is very popular in my family. We often cook vermicelli for breakfast, and sometimes we also make stewed vermicelli with dried meat. Bai Ling made a lot of vermicelli, and now we've eaten more than half of it.

When spring comes, we'll have to make the vermicelli again.

After everyone in the family had finished washing up, Bai Ling started cooking the vermicelli. She scooped the cooked vermicelli into an earthenware bowl, then ladled in two large spoonfuls of mutton offal soup, and a delicious bowl of vermicelli and mutton offal soup was ready.

On a cold winter morning, a bowl of vermicelli and mutton offal soup like this will keep you warm all day.

After finishing their meal, Bai Ling first moved a few mud bricks from the corner of the wall, arranged them into a rectangle, and then filled the gaps with mud, thus creating a simple barbecue grill.

Yue came over with her grandfather and great-uncle. Yue came to the kitchen, glanced at Bai Ling, said a few words to Bai Ling, and then went to the main room to help skewer the lamb.

Bai Ling and Yue made long knitting needles, so they could thread more lamb onto the skewers. One skewer of lamb was equivalent to five or six skewers sold at a barbecue stall. The skewers were placed in a ceramic basin, crowded together, looking like knitting needles having a meeting.

*

Grilled lamb skewers require charcoal, specifically charcoal with minimal smoke. Bai Ling used dry grass to ignite the charcoal, then spread it evenly on the ground. As the smoke rose, Bai Ling fanned it back and forth with a wooden board, directing most of the smoke towards the doorway.

The charcoal burned red-hot, but Bai Ling didn't stop fanning the wooden board in her hand until the charcoal stopped smoking. Only then did she put the lamb skewers on it to grill.

No more fanning the wooden board, but her hands never stopped. Bai Ling brushed a thin layer of oil onto the lamb skewers so that they wouldn't become dry after grilling.

Chen squatted down next to Bai Ling and asked, "Brother, roasting mutton like this is too much trouble. It's easier to roast it in big chunks."

Bai Ling: "Roasted lamb skewers have their own flavor, roasted large pieces of lamb have their own flavor, and roasted whole lamb has their own flavor. Different ways of eating result in different flavors. There's no trouble in trying to find different flavors."

Chen caught the key point: "Brother, what is roasted whole lamb?"

The food preparation methods on the Orc Continent are relatively rough, and of course there is no complicated way of eating it like roasting a whole lamb. Bai Ling explained the method of roasting a whole lamb to Chen and Yue in detail, which made the two of them widen their eyes in surprise.

Yue was the first to come to her senses: "Roasting a whole lamb is such a waste. The lamb hasn't even grown up yet, how can we kill it and eat it?"

Orcs do not eat the cubs of wild animals. Cubs and mothers with cubs are not within the orcs' hunting range, which is why Dangyue was so surprised when she heard that roasted whole lamb was to be made with lambs.