Gourmets in the Heavens

Whipped to a silky texture, it feels like baby food.

Then it is double-filtered with a filter and gauze, leaving only the smoothest part as the part that brings a rich taste and color to the mixed broth.

It is only at this time that the ingredients are processed that the two are mixed, and the heat is slowly heated until the two ingredients are completely integrated into a pot of golden soup...

"How...how is it possible? Is this a special personality? Why is the cooking glowing?!!"

All Might watched Zhao Youqian start his solo show time, and the pot of golden and beautiful soup in front of him suddenly radiated dazzling brilliance at a certain point.

This really surprised him.

In his concept, there has never been any cuisine that can achieve such an effect.

Even if a personality is added, it is only a difference in the taste of the dishes or the effect after eating, rather than a huge change from this form.

"I said that this is the place where all the delicacies from the heavens gather, so why is it so strange that the dishes glow..."

Tony patted All Might on the shoulder, and smiled, looking like you have little knowledge.

I don't know who saw the glowing cooking for the first time, and almost overturned Zhao Youqian's kitchen, trying to find something like fluorescent powder or a projector.

Ignoring that the new diners were accepting a new world view, Zhao Yougan's movements did not stop for a moment.

If you simply use the soup base of Buddha Tiaoqiang to make the hot pot soup base, the taste will be too strong, and it will cover the taste of the ingredients.

You must know that Yaozhou people's tastes are varied, but it doesn't matter, but the diners present are all diners from different worlds with different tastes, Zhao Youqian's soup can't be made in this way.

So what he pursued was a hot pot soup with a fresh and light taste. In this way, when paired with fresh bean curd, the taste will be more three-dimensional, and it will not interfere with the original taste of various ingredients.

Chapter 33 Dinner is ready!

As the soup base boils, the golden color becomes more and more attractive, but since it is a hot pot, how can there be only soup base and no ingredients?

In addition to preparing it early in the morning, the Huainan tofu liquid has been put into the soup base, and the umami bean curd is slowly condensed.

Zhao Youqian also specially made some ingredients with local characteristics of Yaozhou.

Such as crispy meat, such as egg dumplings, and things like shrimp slippery.

Although these things are not particularly eye-catching, but they are really delicious when they are eaten together in a hot pot.

However, since it is in the form of stew, there will naturally be a main ingredient in it, not just as simple as shabu-shabu.

This time Zhao Youqian looked at All Might's physical problems, and specially selected a special dreamy ingredient, that is, the last time he caught...five-color plume and feather overlord chicken from the middle zone!

You must know that this kind of chicken breed unique to unknown areas is a good nourishing product, if it is not too powerful, it is better than black-feathered silky chicken.

Zhao Yougan almost used this ingredient in the last cooking of Yin Yang Soup, but the situation of Isayama Huangquan itself is different and there is black-feathered silky chicken.

Zhao Youqian chose to use this ingredient as the main ingredient after seeing the injuries on All Might's body.

Moreover, the skeleton of Bawang chicken is actually very useful for making soup, but there will be a problem.

That is, the taste will be too strong, and it will definitely overwhelm the taste of other ingredients.

That's why Zhao Youqian didn't use the chicken bones of Bawang chicken to make the broth. The base soup base soup, the taste is only for the base, not all of it.

If the priority is reversed, the whole dish is tantamount to a failure.

Carefully redeem the points, cut up the Bawang chicken that has been processed, and remove the bones.

This step is not that simple. Although the chicken of Bawang chicken is not so tough compared to the bones, once the texture of the chicken is destroyed, the overall taste will be worse.

So with this in mind, Zhao You's knife for slicing meat was also very brisk and thin.

Cut off the bone and skin of the chicken, and remove the bones of the chicken breast, chicken wings, and drumsticks.

The excess bones are left and can be put into the freezer for next use.

Use the back part of the chicken and half of the chicken breast, two egg whites, and some crispy bones on the chicken bones to stir together, put some onion and ginger water, cooking wine, pepper, and salt to taste.

When the meat is blended together, it will be chicken meatballs. Because some crispy bones are added, when you taste the soft and tender chicken meatballs, you can still enjoy the occasional crispy texture.

Flatten the remaining half of the chicken breast, compact it with your hands, and then pull it from top to bottom into thin slices that can see through.

This kind of chicken breast slices is just enough to marinate with some onion ginger water and pepper.

The chicken thigh meat is cut into finger-thick pieces with the skin on, and will be boiled in the soup together with the vegetables.

Similar to the way of eating Dongying hot pot, there is already a dish that can be tasted in the bottom of the pot on the table. After eating, you can cook other dishes. This is also a way for everyone to enjoy the taste of hot pot in the first place .

The main ingredient here is chicken, and the main body of the hot pot has been preheated on the stove.

After simply mincing the meat stuffing, egg dumplings can also be made.

Three-point fat and seven-point lean meat filling, add green onion and ginger water, a small spoonful of cooking wine, pepper, salt, if you like a rich taste, you can add diced horseshoe or bamboo shoots, diced black fungus and the like.

This time, Zhao Yougan added some diced black fungus, which can increase the taste. By the way, the black fungus also has the effect of dredging blood vessels. It is quite necessary to add some ingredients such as black fungus when enjoying this rich soup base.

The egg liquid is also an old method. After breaking up, filter it, add half a teaspoon of cooking wine to remove the fishy smell, and two teaspoons of starch to increase the viscosity, so that the egg skin will be easier to form.

You don’t need to use a pot, just use a larger spoon, put some oil in it, then pour a teaspoon of egg liquid, shake it on the fire for a while, and an egg skin will be solidified.

Then put the meat filling on one side of the spoon on the egg skin, and use a small teaspoon to cover the side with the meat filling on the other side that is free.

One egg dumpling is considered complete.

Don't think it's troublesome to say it, but Zhao Youqian can complete one in less than ten seconds, and quickly piled up a big pile.