Gourmets in the Heavens

Then Zhao Youqian took out a bundle of ingredients from the freezer that only occasionally appeared during this season.

Lotus root!

In early summer, the lotus is in full bloom, but it also means that the newborn body of the lotus root has begun to appear on the market.

This dish made by Zhao Yougan will use this ingredient to make up for the existence of lotus root, adding a more crispy, tender and sweet taste.

You must know that the lotus root will eventually have a silty earthy smell, but the lotus root is just a newborn tender lotus root, which has not yet bloomed or leaves. This kind of lotus root will have a strong fragrance, crisp and sweet, and there is no earthy smell. taste.

"Lotus root belt? This is a good thing. By the way, what do you want to cook, little shop manager?"

Although Jiangxi, where the old Tianshi is located, does not produce lotus root, but this kind of food has been tasted, especially when traveling in Wuhan, the hot and sour lotus root strips in the countryside, and the cold lotus root strips are all excellent!

"A noodle called the lotus pond reflecting the moon!"

Raising his head, Zhao Youqian showed a slight smile, and under his hands, the lotus root belts were packed into a cute appearance with the same size and white appearance!

Before making it, a seductive fragrance has already diffused, even overshadowing the thick fragrance of the unfinished broth rolling out!

Chapter 2 Sitting Forgotten (3) ([-]/[-], please recommend!)

"The lotus pond reflects the moon? Such an elegant name..."

The old celestial master stroked his beard and smiled, glanced at Nuliang Huapiao who seemed a little impatient, and suddenly spoke.

"If the old man guessed correctly, this should be a cold noodle dish?"

After hearing this, Zhao Youqian looked at Master Zhang in surprise, he didn't expect that this person could see his thoughts on this dish so quickly.

But he nodded without hesitation.

"Yes, cold noodles with wine, but it has a special flavor!"

The completion of the treatment of the lotus root does not mean that Zhao Youqian's work is complete, the treatment of the lotus has just begun!

I saw Zhao Youqian took out two fresh eggs, tapped them lightly to separate the egg shells, shook them left and right, and flung out the egg yolks, leaving only the egg whites in the bowl, and the egg yolks were put into another bowl. In a small bowl.

Stir the egg whites and egg yolks separately. Under the strange eyes of one person and one ghost, Zhao Youqian directly took out an egg beater, but it was not for the purpose of processing eggs. Instead, he took out a large and a small two from the kitchen cabinet. After filling the big steel bowl with ice cubes, I took out a bag of flour and a bag of cornstarch from the staple food warehouse.

"Is this... something to blow up?"

Old Tianshi Zhang showed a look of surprise, he didn't expect that Zhao Youqian would serve cold noodles with fried food.

"Fried? What kind of dish is this?"

Nuliang Huapiao has seen Zhao Yougan stir-fry, stew, and deep-fry, which is extremely rare, and in Japan in their world, the most famous fried food, tempura, has not yet been introduced, and there are only sporadic big households. People make things by deep-frying, so Nuliang Yulao is also very unfamiliar with this method.

"Make the tempura batter first, I'll make tempura!"

In the past few years in Dongying, Zhao Youqian has learned a lot of new tricks, coupled with his mastery of fire, tempura is really not too difficult for him to cook as long as he knows the ratio of batter.

Different from the modern Dongying chef who sometimes puts beer in the tempura batter in order to increase the crispy taste, Zhao Yougan's method is more primitive and needs to be more tested.

Because carbonic acid can soften the ingredients, when the ingredients are fried, it is difficult to detect even if they are overheated.

A thin to transparent batter is the most standard practice for tempura.

Moreover, the making of batter must be kept at low temperature to reduce the production of gluten, and the process of making batter is more cumbersome than the current practice. If it wasn't for making strong flavors with his noodles, Zhao Youqian wouldn't be bothered to use such a troublesome method means.

“Tempura...”

The old Tianshi chewed on these words, but he wasn't too surprised.

"The old man has never tasted it before, but this time with the help of the shop manager, it has opened his eyes!"

There was a smile in his eyes, but it fell on Nuliang Huapiao from time to time. It would be strange if he couldn't see Zhao Youqian and this tricky person at this time, but there is always a force guarding Zhao Yougan in this shop. They had noticed it a long time ago, so he was not very worried about Zhao Yougan's safety.

I just want to know how Zhao Youqian provoked this person.

Unexpectedly, the old Tianshi had already entered the mode of watching a movie, and Zhao Youqian kept stirring while making the tempura noodle.

According to the ratio of 1 to 5, put in cornstarch and low-gluten flour. The flour with low gluten can be crispy enough and not too thick on the ingredients. Stir constantly to mix the two kinds of powder, and then add a little pepper. It plays the role of removing the smell and flavor of the ingredients, and then add egg whites and ice water.

The ratio of ice water to powder is about 1.5 to 1. It must be whipped continuously at low temperature until all the powder is dispersed without any agglomeration.

Zhao Youqian also specially used a sieved basket to pass through the two sides, and beat until the batter was lifted enough to drop a white line from the egg beater. This is the almost finished tempura batter.

And at this point, at least one hour had to be beaten, and then Zhao Youqian picked up the soaked lotus seeds, shredded bamboo shoots, lotus petals, etc., and used kitchen paper to absorb the moisture on the surface for later use.

At this time, the broth was almost at the final stage, so Zhao Youqian started to use a special fryer to preheat it.

Naturally, ordinary vegetable oil or blended oil cannot be used for frying tempura. It must be sesame oil, and it must be sesame oil of moderate purity.

When frying sesame oil, if the temperature is too high, it will produce a bitter taste, and if the temperature is too low, the taste of sesame oil will be too strong, soaking in the ingredients, it can be said that although tempura is only a way of frying food, the people of Dongying use it to its full potential. It has reached a point where every detail is preoccupied.

The taste will naturally present a special flavor, although there is still a gap with Yaozhou's top-notch dishes, but even Yaozhou Dragon Kitchen must admit that Dongying's fried food in tempura is by no means ordinary.

After the oil was preheated, Zhao Youqian took out the dough that had been refrigerated for a long time, which was the core ingredient of his cooking this time, and a mature aroma permeated the air, which made Nuliang Huapiao finally put down his wine glass.

He had been wondering what Zhao Youqian wanted to do before, but when the familiar aroma of the dough appeared, he finally had no doubts.

"You want to make soba cold noodles?"

"Hey, then you have really met an expert!"

Nuliang Huabao showed a slight smile.

"Whether the soba noodles are delicious or not, I have very high requirements!"