Gourmets in the Heavens

When all the cucumbers have been cleaned up, there is no need to cut them. With a horizontal stroke of the kitchen knife, I slap them down hard, flatten the cucumbers, split them, and then cut them into two-finger long pieces. The cucumbers are considered complete.

Add minced garlic, light soy sauce, sugar, salt, and sesame oil, and then stir it. Thinking that in Dongying, Zhao Yougan did not use the commonly used mature vinegar or white vinegar, but added Dongying’s special grapefruit vinegar. When it is slightly heavier than just right, the taste is enough.

Seal it with plastic wrap to prevent dust, and then find a cool place to store this dish.

At this time, Zhao Youqian started to process the first real stone pot dish!

Stone pot preserved meat rice!

Scooping out the rice brought by Peng Hou soaked in clear water, it seems that because of the power of Peng Hou, these slightly swollen rice soaked in water seem to be faintly exuding a colorful color.

It also made Zhao Youqian look forward to the taste of such ingredients.

Heat the stone pot until it is completely scalding, even the outer layer has some cracks. At this time, the hot wave of the stone pot hits people, even if Zhao Youqian uses the heating ability, he still feels a little hot.

After letting go of his hand, some lard was first put into the heated stone pot. This is not from the wild boar, but the seasoning that Asama Shrine has prepared here. You must know that there is not much fat on the wild boar. Oil.

When the lard touched the stone pot, it immediately dyed the stone pot with a layer of crystal luster. Soon the lard began to be heated to the point of smoking by the temperature of the stone pot. Zhao Youqian directly poured a large spoonful of water into it, Then put a spoonful and a half of rice in it, and then scooped in a little more than half a spoonful of water, so that the ratio of rice and water in the stone pot was just at the point where the water was slightly more than the rice.

At this time, the stone pot was like a frying pan, and there was a strong sound, and the water and rice that entered it were quickly heated to boiling. After Zhao Youqian stirred it a little with chopsticks, the sliced ​​sausage and chicken were put into the pot. Into the stone pot.

Finally, cover the lid of the stone pot, which is also heated, and wait for ten minutes, and a pot of dried meat rice in stone pot will be completed!

And it was just heating up, the smell of rice mixed with the smell of oil, already made all the ghosts present stop what they were doing, and stared straight at it...

Chapter 31 Stone Pot Vegetables ([-])

As if feeling the glutton in the hearts of the ghosts, Zhao Youqian raised his head angrily and looked at the ghosts whose eyes had gathered.

"What are you looking at, there will be food for you, hurry up and work, otherwise you don't know when you will be able to eat!"

When Zhao Youqian gave an order, it was a quick response, and all the ghosts turned around immediately. They didn't want to delay eating for a long time. In fact, Zhao Youqian expected to cook while eating, otherwise the time would indeed be delayed for a long time.

A stone pot preserved meat rice was ready, and it seemed that the situation was no different from what he had previewed in his mind. Soon, the washed rice, as well as the cured chicken and sausage that Shantong brought first, were all put into the small pot on the ground. Among the twenty stone pots.

I don't know why there are so many stone pots in Asama Shrine. If Isayama Huangquan is chatting happily with Fenghuanghuo now, Zhao Youqian really wants to go up and ask.

But now... he was afraid of being beaten to death in the past...

Glancing at the two female creatures who were chatting enthusiastically, he lowered his head and started to deal with the not-so-small wild boar.

After removing the pig's hair and tusks, as well as the bloody internal organs, the remaining weight of this nearly [-]-jin wild boar is less than [-] jin, which is not a heavy ingredient for Zhao Youqian.

Brush the wild boar with a layer of sauce again. Zhao Youqian's method is still a little different from many roasting methods. He uses a more primitive but not completely primitive fusion method.

First, I found a lot of lotus leaves, covered the wild boar with no dead ends, and then wrapped the whole lotus leaf and wild boar completely with tin foil. This alone has consumed several rolls. Tin foil.

Then he shoveled out half of the charcoal that had almost no flames in the fire pit, and spread a lot of palm leaves and banana leaves on the bottom of the fiery fire pit, and then wrapped the charcoal that had been wrapped in tinfoil. The wild boar was put on it, and then a thick layer of palm leaves and plantain leaves was spread on it again until the wild boar could no longer be seen, and then the charcoal shoveled out was poured on it again.

Finally, the fire pit is completely covered with soil, so that the temperature inside reaches a very high level, and the wild pork is slowly roasted in the soil until it is fully cooked.

Zhao Youqian also came up with a whim for this method of combining roasted suckling pig from the western American Hawaiian island and Yaozhou beggar chicken. It depends on how it tastes after it is finished.

However, he believes that the taste should not be too bad, and it would not be suitable if there is no large piece of meat for today's Hundred Ghosts Banquet.

That's why Zhao Youqian used this method to cook a whole wild boar.

It seems to be steamed and roasted, and it has the characteristics of being stuffy. It must have brought unexpected surprises to Zhao Yougan who tried this method for the first time.

At this time, the wild boar only needs to wait for the achievement of time, so Zhao Youqian will focus on other dishes.

The meat dishes that can be used as meat dishes include wild boar, cured meat, and fish caught by Shuihu and others. In addition to sea bass, there are even freshwater trout here. Zhao Yougan arranged to separate the flesh and blood of ghosts, and different fish slices were mixed together. At the same time, different fish bones were washed and mixed together.

This mixing of different fishes was actually Zhao Youqian's intention.

Different fish can bring out different umami flavors, and can also release more umami flavors in a short time. Onion ginger water, egg white, starch, pepper, salt, sake, after the conventional pickling method, two pots Just like that, Zhao Yougan brought the fish meat and fish bones by his side, and began to cook the second stone pot series of dishes.

It's just that this time it's slightly different, not only the stone pot is used, but also the pebbles that have been heated on the fire pit for a long time and have accumulated heat energy.

He heated the stone pot again until it was boiling hot. This time, Zhao Youqian also poured the lard first, but then he didn't put the water directly, but took out the fish bones in a size suitable for a stone pot, and then threw them in for the second step. One-step frying.

The high temperature of the stone pot dyed the fish bones a layer of golden yellow in just an instant, and the intense collision of oil and water made the sound of "sizzling, sizzling" in the hot stone pot.

It also makes people feel the high temperature of the stone pot!

Zhao Youqian stir-fried with chopsticks twice as long as ordinary chopsticks, and put the sliced ​​tomato and scallion and ginger into it. When the aroma of scallion and ginger came out, he immediately poured clean water and some of the cucumber flesh and Seeds poured in.

However, because of the continuous addition of ingredients, the temperature of the stone pot has obviously dropped a lot. In addition, Zhao Youqian is obviously going to make soup dishes, so he puts a lot more water than before to make cured meat rice, and the water has been poured into the pot for a while , and then slowly began to show signs of boiling.

"The temperature is almost not enough, do you want to heat it up again?"

I don't know when Fenghuanghuo and Isayama Huangquan came to Zhao Youqian's side, looking at the slightly boiling stone pot, they raised questions.

"no need!"

Zhao Youqian picked up a few pebbles, and there was basically nothing special about the pebbles that were on fire at this time.

But when Zhao Youqian threw all those pebbles into the stone pot, it boiled instantly!The high temperature that even rolled the soup inside overflowed showed how terrifying the pebbles had absorbed enough heat.

Even Isayama Huangquan was taken aback, she didn't expect that the seemingly small stone would have such a high temperature, let alone that Zhao Youqian would use stones to cook dishes.

"Don't be surprised, this is a very common cooking method in Yaozhou, using heated stones to cook dishes!"

"Use the temperature of the stone to instantly lock the taste of the ingredients, which can better preserve the nutrition and taste."

Zhao Youqian naturally knew how rare this method was in Dongying, and without looking back, he carefully looked at the soup in the stone pot to judge the degree of the fish soup, but he introduced this cooking method to Isayama Huangquan and Fenghuanghuo.

One stone pot was done, so Zhao Youqian naturally wouldn't stop, he put pebbles while heating, and soon there was a row of more than ten stone pot fish soups being cooked.