Our recipe requires beef, beef bouillon, vegetable oil, water, beef broth, celery, black pepper, onions, salt, and carrots.
Some ingredients were available to the Mongols and the Chinese- beef, beef bouillon, beef broth, salt, onions, and black pepper. Beef was obtained through the cattles the Mongols raised. According to Tannahill, beef wasn't as commonly used for their meat due to their abundance of milk and their capability of adapting to nomadic life, but there were enough animals in the steppe economy to allow for a variety. Broth is practically the strained liquid from the beef and vegetables they had during the Mongolian Empire. Water was found in the smallest marshes a Mongol can find on their journey (WestonAPrice.org). Beef Bouillon is the compressed version of beef broth, and beef broth existing during their time period meant that this must have existed too. Milk was compressed for Mongols to carry around during an expedition, which proves that they had the ability to compress other products like beef broth. Salt was also available during the time because blood was preserved with salt. This proves that salt existed during the empire (Tannahill, 121).
…show more content…
They have grown in China since the Ancient times and Mongols often picked them while on their journeys (HistoryOnTheNet.com). We’ll be using normal onions in our dish. Black pepper was brought to China during Zheng He's Nine Great Expeditions from India. However, the spice has been used in China since 200 A.D. Rich chinese families often used black pepper in their recipes in the 1100s (Quatr.us).Vegetable oil was also already available to China before the 1600s. It was used to replace animal fats in China during the Han Dynasty. The oil was made from mostly soybeans as they were native to the country. Sasame also came to China during the Western Han Dynasty