Gourmets of the Heavens

"Boss, it's all here!"

After Zhao Youqian had estimated the serving size of the dishes, Zhang Xiaofan came out with a basketful of ingredients.

Being able to use a drag shows that there are a lot of ingredients.

Otherwise, with Zhang Xiaofan's cultivation, there are very few things he can't hold.

But it's not just a matter of quantity. The baskets are so full that they might fall to the ground if you carry them around. You can only pull them out with even force, so there is no such problem.

It's just that Zhao Youqian still has some headaches for Zhang Xiaofan's actions.

You said that you have thought about the step of applying force evenly, why didn't you think about lifting these ingredients directly with magic power, and by the way, you can get all the ingredients out at once?

Seeing Zhang Xiaofan who seemed to be waiting for his praise, Zhao Yougan took back what was about to be said.

I could only pat him on the shoulder.

"Good job, let's get out the rest of the ingredients."

Then I sat next to the big basket of ingredients and began to process them.

He has everything else he needs. The few kinds of dishes he wants to make are not complicated, and there are no special spices. What he pays attention to is the original flavor of an ingredient, and the control of the cooking process.

It is precisely because of this that more ingredients are needed to incorporate the flavor into the cooking.

This is why Yaozhou's northern cuisine has a large portion.

Of course, this is also indispensably related to the climate and environment in the north of Yaozhou. At Zhao Youqian’s current state, he has begun to study the origins of various cuisines. They can have enough theoretical support.

Why it is done this way, why it is fried in this step, why it is baked first, the reason for using this flavor, and the reason for using this spice, all come from this.

Once Zhao Youqian starts cooking, he won't pay attention to the things in the small restaurant, which makes the diners who came today seem to relax.

But for some reason today, neither Wesley nor Shang Xiuxun came, nor did Tony Stark, otherwise all the diners would have arrived.

You must know that Nuliang Huapiao is really a diner who doesn't come here often, and often seldom comment on Zhao Youqian's cooking, just pairing wine silently.

Today's new diner, White Beard, is quite a good-natured person. After drinking with a group of people, he began to tell them about his sons and all kinds of strange things he saw while traveling in the sea.

When he learned that Zhao Youqian was only interested in various ingredients from various worlds, he patted his chest and said that he must get some sea kings for Zhao Youqian to make.

You must know that the meat quality of many sea kings is very delicious, and some sea kings even have various strange powers.

I have already tasted some cold dishes made by Zhao Youqian, braised meat.

White Beard also wanted to know how unusually brilliant these Neptunes would be in Zhao Youqian's hands.

After all, the cooks in One Piece world are also very skilled.

But even so, the snacks prepared by Zhao Youqian have surpassed those that Whitebeard has tasted before.

Before he knew that he was about to harvest an ingredient from another world, Zhao Youqian was constantly processing the ingredients in the back kitchen.

The potatoes are peeled and soaked in clean water. The green peppers are also removed from the stalks and the seeds of the peppers are removed and soaked together.

Remove the old tendons from the beans, then break them into sections that are as long as the index finger, and soak them in clean water.

The last vegetable ingredient, eggplant, is different from the previous simple treatment. Some white vinegar should be added to the water to prevent the eggplant from changing its taste and oxidation.

Then half of the eggplant was broken into small pieces by hand, soaked in white vinegar water, and the other half of the eggplant was washed and placed on the side of the stove for later use.

Then began to process the second basket of meat dragged out by Zhang Xiaofan.

The lean and fat pork is all from the hind legs. The meat is not too tender, but it is absolutely juicy.

Moreover, they are all high-quality black hair pork. This kind of meat is the best for making meat stuffing.

However, because the meat stuffing requires two different types, the basic mix and the fat-to-thin ratio also need to be changed.

One portion is seven points thin and three points fat, and one portion is six points lean and four points fat. Because the dishes are still different, the taste of the meat is also different in the most basic proportion of meat filling.

Finely chop both pieces of meat, and start chopping with a knife.

Zhao Yougan couldn't ask Zhang Xiaofan to do these hard work, so he had to do it himself, but he could also start to process other ingredients used in the cooking.

So Zhang Xiaofan didn't have to rest, squatted aside and began to wash the sweet potato flour and Chinese cabbage.

In fact, the dishes prepared by Zhao Youqian are not complicated, and the ingredients used are also very common, which is also the biggest feature of Yaozhou northern cuisine.

homely!

A dish of 'Three Fresh Foods from the Ground', a dish of stewed cabbage vermicelli with boiled meatballs, and a dish of 'Fried Eggplant Box'.

Among them, it is a little more troublesome, and it seems that it is not so homely, that is, the eggplant box must be deep-fried in an oil pan. If the ground three delicacies are made at home, they can actually be fried, which seems a bit more friendly to the people.

However, since it was made in Zhutian Restaurant, Zhao Youqian still made it according to more perfect cooking techniques and some of his ingenuity.

Rather than completely using the usual process.

With the sound of "tuk tuk tuk" mincing the minced meat, Zhao Yougan flew up and down with two knives, the force was not light but not heavy, it meant to chop the meat into pieces, and also kept putting the minced meat on the chopping board The meaning of beating.

This is why some people think that the minced meat minced by hand is more delicious than the one made by mechanical whipping.

Because while cutting and chopping the minced meat, the two knives are also beating the minced meat to give it strength.

This is different from the way mechanical crafting is done from the very beginning.

So even if the minced meat is machine-made and sticky, it still doesn't taste as good as the meat minced by hand.

This is the key!

The seven-point lean meat filling is used to make eggplant boxes, and the six-point lean meat is used to make boiled meatballs.

Both have different production methods, because the eggplant box needs a lot of oil, Zhao Youqian decided to fry it first, so the meat filling of the eggplant box is made first.

The method is also very simple, minced green onion and ginger, soaked pepper in water.

The pepper water in half a small rice bowl is about five catties of minced meat, and the minced green onion and ginger are also added. After stirring, slowly put in the pepper water and stir in one direction.

Then beat in two eggs to increase the aroma, pepper to remove the fishy smell, and stir again in one direction until the meat filling shows a slight texture and hangs in the basin, which is completely strong.

After this kind of action, the water is injected into the meat filling, and then the seasoning is started. Light soy sauce, salt, and oyster sauce are just these three things. A tablespoon of light soy sauce and oyster sauce is the same, and only one teaspoon of salt is enough.

The meat flavor of the eggplant box should not be too light, otherwise the eggplant box will taste too little, but it should not be too strong. The right ratio depends on personal taste control.

Add about two teaspoons of potato starch at the end to help shape the meat filling.

The meat stuffing for making the eggplant box is done!