Gourmets in the Heavens

Li Luoke didn't put diced radish, but was going to taste the original taste, but when he started stirring, he didn't expect that all the long strips of jelly would be broken when he moved his chopsticks.

Hong Qigong's eyes showed a gleam, and he smiled slightly at Li Luoke who was showing a frustrated expression.

"Boy, you have practiced your external skills pretty well, but you can't just have a foolish force. To mix this powder, you have to use a soft force like water and wind!"

Hong Qigong's pair of chopsticks were like two swimming dragons, which seemed to have left the control of his fingers, but they stirred the fragile jelly powder like a stream, and there was no break.

Seeing that Xiao Li's eyes were clouded, he never thought that such an ordinary-looking old man would have such advanced physical skills.

And it seems that it is not caused by chakra, but an inner strength movement technique, and this kind of technique, even if he has learned the rigid fist, he should be able to learn it well.

As a figure with extreme talent in physical arts, Rock Li concluded this matter almost instantly.

"Hong... Senior Hong..."

Li Luoke heard a lot of Zhao Youqian's address to Hong Qigong. Although he couldn't understand the language, he could understand what the other party said in Zhutian Xiaoguan.

Just when he was about to ask how this technique was done, Zhao Youqian's voice sounded.

"Stop playing! Use cooking as a toy, believe it or not, I will give you pig food from now on?"

The leisurely voice made the proud smile on Hong Qigong's face suddenly serious. He was used to the dishes of Zhutian Restaurant, and let him eat pig food, the pain...

I saw Hong Qigong quickly clenched the chopsticks in his hand again, and then exerted his gentle strength to stop the jelly noodles spinning in the bowl.

Looking at Li Luke awkwardly, he didn't know whether to tell him or ask Zhao Yougan for mercy.

"Eat first, eat first, talk about things later, talk later!"

If it was for a moment of refreshment, Hong Qigong would never forgive himself without Zhao Youqian, a free chef with outstanding skills.

What's more, Zhao Youqian just got Huang Rong's handwritten recipes, maybe he will be able to eat those delicacies that make him miss him, so he can't just cut off his own way.

Although Li Luoke is a reckless person, he also knew that he would not be able to tell Hong Qigong what to teach in this situation, so he lowered his head and looked at the jelly that he had stirred a lot, but had already mixed the sauce evenly. I swallowed my saliva.

'Eat before talking! '

Showing a silly smile, Li Luoke lowered his chopsticks, but when he lifted it up, he didn't catch a few sticks of jelly, which made him quite astonished.

Just as he was looking at two or three jelly noodles scattered on his chopsticks, he was stunned for a while, and there was already a sound of sucking soup from Hong Qigong's side.

Looking at this old eater, he is indeed unusual. Even if he can pick up the jelly, it is not the best way to eat it. The ingredients were dialed into the mouth together.

Accompanied by the sound of sucking and slipping, Hong Qigong's face revealed a look of intoxication.

"This smooth and unparalleled taste, spicy and sour taste!"

Exclamations kept coming from Hong Qigong's mouth, who would have thought that such an inconspicuous appetizer would taste better than many main meals.

The jelly is originally made by ice-cold method, and it has a cool breath, and it has a slight taste in your mouth, but when you touch your upper and lower jaws, all the jelly will melt again , only a little dried radish and shredded cucumber are left, and the bean sprouts are crisp.

Immediately afterwards, a hot and sour taste invaded the entire mouth, strong but not unacceptable, and then the saltiness appeared after a careful taste. There is a bit of fermented exotic frankincense and a touch of rum.

Finally, the flavor of garlic juice and the aroma of sesame oil spread out.

And when all the flavors dissipated, the faint mung bean flavor still had a faint cooling feeling, so that Hong Qigong didn't eat the general jelly that only had the flavor of seasoning, but could not taste the original flavor of the ingredients.

But Hong Qigong can still understand the taste of mung beans. After all, this jelly should be made of mung bean flour, but where does the cool feeling come from?

Just when Hong Qigong raised his head to ask questions, Li Luoke, who was opposite him, was imitating him holding the bowl and putting the jelly into his mouth, and he showed Brother Zhu's expression for a moment.

"This kid..."

Glancing at Li Luoke with a smile, Hong Qigong still couldn't help asking Zhao Yougan that question.

For true gourmets, delicious food is not enough, and they have to get to the bottom of it, knowing why it is delicious is the truth.

Otherwise, you will just eat it foolishly. What kind of gourmet do you call yourself, what kind of glutton do you call yourself?

"It's actually not complicated. When I was making jelly, I added a little bit of boiled mangosteen juice, which gave the jelly a little more medicinal properties of soothing the throat, and also made this appetizing cold dish refreshing after eating. Feeling, not just the taste of seasoning."

Zhao Youqian didn't hide the secret of his little skill, in fact, it's not such an important transformation, it's just a little ingenuity.

Basically, the taste of jelly is not much enhanced, it can only be regarded as an experimental method for this dish.

Now it seemed that Hong Qigong and Li Luoke were quite satisfied, which made him very happy.

At this time, in front of Zhao Youqian was a large pot of pig blood, and on the other side was bacon that had been marinated with salt, pepper, five-spice powder, and pepper powder.

The bacon made by Zhao Youqian is considered a semi-finished product. It doesn’t need to be dried. Just cover the meat with seasoning and salt powder and seal it up for three days. If you want to eat bacon, just smoke it and dry it. If you don’t want to eat it , put it directly into the freezer to freeze, the flavor is definitely much better than ordinary pork.

More importantly, this method can greatly reduce the fishy smell of the wild boar, and it can also allow Rock Li to take more away. It can also be preserved as a semi-finished product, and it can be eaten for a longer time.

As for the pot of pig's blood in front of him, since Zhao Youqian wanted to cook pigs, he naturally wanted to make blood sausage!

Chapter 7 Thick and Thin Pig-killing Vegetables ([-])

The wild boar blood is pig blood that has been dead for a while, it should have solidified long ago, but Zhao Youqian did not expect to use [-] points to disintegrate the system, and what he got was a pot of hot fresh red blood.

Zhao Youqian, who was thinking about making some pig's blood casually, then thought of the pig-killing dish of Yaozhou Northeast Cuisine.

This is not the case, the freshly slaughtered wild pork is so fresh, it would be a pity not to make this dish.

However, making blood sausage is not that simple. Zhao Yougan has always prepared the casings here, after all, he would occasionally make a sausage or something, not to mention that this wild boar comes with a lot of large intestines.

It's just that to get rid of the fishy smell in pig blood, you have to make some spice powder, which is different from using ready-made spice powder directly for marinating salt pork. In order to make the aroma of the spice more intense, the taste can penetrate into it better. The spice powder must also be fried and smashed now.

Just when Hong Qigong continued to taste the jelly in the bowl, Xiao Li didn't know whether it was because he ate too spicy or tasted the wine in the fermented bean curd sauce, and his face gradually turned red.