Gourmets in the Heavens

"I know the store manager!"

Casually reminding this sentence, the pork bones in Zhao Youqian's hand also started to boil, blanch water, cooking wine, green onion and ginger, and then remove the foam. If you put it in a normal soup pot and continue to boil, it will take at least an hour or more to complete .

This kind of time that can be prepared in advance in normal times is definitely not enough today, so Zhao Youqian directly took out the pressure cooker, this kind of cooker uses pressure to make the food soft and rotten faster, and can also speed up the making of soup, almost the taste will not be as long The cooking time makes a huge difference.

Especially for making bone soup or beef tendon, it is more convenient for Zhao Yougan to use a pressure cooker habitually.

When the bones are all put in, the valve of the pressure cooker SAIC starts to make a 'puff puff puff' sound, turn the high heat to medium and low heat, and simmer for half an hour.

Generally speaking, ten minutes in a pressure cooker is about twenty-five minutes in an ordinary pot, so half an hour of stewing can almost make the flavor of the bone broth blend into the soup.

After all, the ingredients used in pig-killing dishes are quite greasy, and Zhao Youqian doesn't want to make such a thick bone broth. Even if there is Northeast sauerkraut, which is an anti-greasy artifact, it is best to use clear soup as the main ingredient.

The bone broth is being boiled here, and the white meat, which is indispensable in the butcher dish, is about to be processed on the other side.

There is a row of top quality 'belly association meat' in the pork belly. This is the part close to the pork belly. There is not so much fat. The ratio of fat to lean and the gelatin are the best among the pork belly. Use this Making white meat is really a bit wasteful, but is it a meal anyway?

Moreover, the wild boar that Xiao Li got was quite big, so it wouldn't be a pity to use such a good thing.

The skin cannot be removed from the top-quality streaky belly, so if the system does not directly help to remove the hair, it will take Zhao You a lot of time to pluck the hair, which also makes him slightly comforted by the cost of the [-] points A little, at least not too much wasted.

Because it is made of white meat, it is different from making twice-cooked pork. The pork skin cannot be cooked in the usual way of fire or pan-roasted. Otherwise, no matter how it is stewed, the taste of the pork skin will be extraordinarily tough. This is also the key to making white meat with garlic. Special attention should be paid to such dishes.

Because it is fresh meat, there is no need to blanch it. Just add green onion, ginger, cooking wine, star anise, cinnamon, and peppercorns to the boiling water. After the water boils, remove the blood foam that will appear on the surface.

At this time, because several pots started to gurgle at the same time, the whole Tiantian restaurant was covered with a layer of white mist, and Hong Qigong, who still had a few bowls of jelly that had not been started, smelled the smell of pork in the air. Can't stop streaming down.

Not to mention Hong Qigong, even Li Luke couldn't help but keep glancing at Zhao Youqian's kitchen.

And Zhao Yougan, who is cooking, doesn't care about them. When the white meat is cooking, turn on the fire directly, and it will take about half an hour. At that time, it will be soaked in the broth until the temperature drops, and then it will be cooled. This is also preservation. The way the gravy is in the meat.

Now Zhao Youqian is going to deal with the real soul of the pig-killing dish, Northeast sauerkraut!

Speaking of which, if it is not specially made by the Yaozhou restaurant, it will not be prepared. This is also related to the fact that Yaozhou is too extensive, and the Northeast sauerkraut must be made with heavy oily meat soup, except for the northern line of Yaozhou. With low temperature all year round, it is difficult for people in the south to get used to eating such a thick and greasy diet every day.

So even if Yuanyue provided Zhao Yougan with a lot of Yaozhou-style ingredients, there was no Northeast pickled sauerkraut, which was less accepted by Dongying people.

Of course, Zhao Youqian also has his solution, the system mall!

This function, which had been idle for a long time, was finally used by him for the first time, but Zhao Yougan was also a little bit twitched that a jar of pickled sauerkraut would cost him [-] points.

It's just that he didn't have nothing to gain, at least when harvesting this vat of pickled sauerkraut, he also got a well-raised sauerkraut vat by the way.

This thing is the same as the pickle altar in Sichuan Province, it must be pickled frequently to grow it slowly, Zhao Youqian saw that the mall bought pickled vegetables and gave them away, so he just gritted his teeth and bought a portion of pickled vegetables.

Think of it as spending two hundred points to buy a sauerkraut jar, and the sauerkraut can be pickled by itself in the future.

I have to say that the sauerkraut produced by the system is really of the highest quality, not to mention the best cabbage in Northeast China, and it is a good season when the stems have been pickled until they are somewhat transparent, and the leaves are still a little yellowish-green.

This appearance represents that the sauerkraut is pickled just right.

A tempting sour smell wafted from the sauerkraut jar, and Zhao Youqian didn't expect that just this smell would make his tongue salivate.

He took out three whole Chinese cabbage in a row, even if it had shrunk a lot due to pickling, it was enough for a meal.

First, wash the sauerkraut with clean water a little bit, then cut the sauerkraut into quarters, cut into thin shreds, and squeeze out part of the excess sauerkraut juice with your hands.

Don't squeeze it too dry, this step is also to make the sauerkraut have a better taste when it is stewed in the pot, and it will not make the soup too sour.

The sauerkraut balls squeezed by hand were placed in a large bowl.

Zhao Youqian took a look around, and took out some dried shrimps and dried sea oysters from the dry goods. Here, the famous pig-killing dishes in Northeast China only need to be assembled...

Chapter 9 Thick and Thin Pork Dishes (End)

The pig-killing dishes are almost ready, and at this time Zhao Youqian can have some free time to taste the jelly that he made earlier.

As soon as he took the mouth, Zhao Youqian thought of when he was a child in the summer, when he dropped half a bowl of Gua jelly in one gulp.

The hot and sour taste and the smell of fermented bean curd sauce are the feelings he is most familiar with.

A little bit of light mung bean in the aftertaste mixed with the clearness of Luo Han Guo also made him feel that this finishing touch had an effect beyond his expectations.

It also took a lot of energy to cook. It took only two or three minutes for two bowls of jelly, and all of them fell into his stomach, and he even felt a little unsatisfied.

Although there were still a few bowls on the table in front of him, he wasn't going to eat them either.

I don't know if there will be more guests in the future, and he also wants to bring these back to the dormitory for Yukino and the others to taste. Presumably Zashiki Doji will like this taste very much.

There was a smile on the corner of his mouth, and Zhao Youqian's figure was quite contented under the cover of cooking smoke.

While Hong Qigong at the dining table had already entered the stage of waiting for food, Li Luoke was still unable to extricate himself from the alcohol of jelly, eating a bowl of jelly for a while, and eating a bowl for a while.

Until the sound of 'Didi' heard by everyone in the small restaurant sounded.

This is the alarm clock set by Zhao Youqian, which means that the bone broth in the pressure cooker has been stewed, and soon another beep sounded, which means the blood sausage, and the white meat has finished stewing one by one at this time .

After clapping his hands, Zhao Youqian also recovered from the sound of Didi.

'It's time to finish this dish! '

Hit those timers all off.

It is said to be completed, but in fact it is just assembled.

Take out a copper pot, but it is not the kind that can put charcoal fire in the middle, but a large-caliber copper pot similar to a casserole.

Because of the oxidation reaction, the sauerkraut will become greener and crisper as it cooks in the copper pot, so the copper pot is the best partner for sauerkraut. Put three groups of sauerkraut on the bottom of the copper pot, and then sprinkle it with dried shrimps. And dried sea oysters, the soup that has been stewed in the pressure cooker until it smells like bone broth is poured directly into it.