Lamb soup relies only on its freshness, the real taste depends on the spices!
Chen Mo took out some trimmings of lamb fat that were cut off before soaking the ingredients last night, sliced them into small pieces, and quickly began to select spices from the seasoning box.
Every time he picks a spice, a progress bar would flash before his eyes.
Nowadays, the progress bar is just a reference for Chen Mo, and he can basically get a [Perfect] or [Not Bad] rating every time without hitting the flashing spot.
There are many types of seasonings.
In the past, Chen Mo simply followed the book and did everything as the recipe said. Now, even with the recipe by his side, he has long remembered how to use various spices.
Take fennel, for instance, it pairs best with lamb, not only adding aroma and flavor but also stimulating the appetite, so relatively speaking, he uses a little more fennel.
