Gourmets in the Heavens

Why didn't he have such strength at all when he was cooking by himself?

...

"Have you felt the soothing pulse? That's good..."

Zhao Yougan noticed the state of the diners and couldn't help smiling.

The earth bears everything, and it can also integrate everything. This stew is made based on this concept. It is infused with the mind that the earth carries everything, and it is a kind of baptism for every diner.

And he also started to make the last dish.

A famous dish in the north of Yaozhou, 'Di San Xian'!

This is also a dish that uses eggplant. The difference is that potatoes are a special down-to-earth ingredient that is even used as a staple food in the north.

Because of having a child, Zhao Youqian's local three delicacies specially added another vegetable.

tomato!

Score the two tomatoes with a cross knife, and then blanch them in boiling water for two to three minutes. After removing the skin, cut them into fine pieces for later use.

Drain the cut potato pieces and pat dry cornstarch on them. You don’t need to put in the oil pan. While heating the iron pan, add oil to fry it slightly.

Fry until both sides are browned and become a little golden, even with a little brown, that is the best time for potatoes to come out of the pan.

At the same time, the eggplants that have been broken into pieces during cleaning should also be glued with starch, and then fried in a pan.

Frying will make the eggplant absorb too much oil, and frying can slightly control the amount of oil, and it can ensure that when the eggplant is fried, the oil will not spit out, making the whole dish more greasy.

The method of patting the starch can also isolate the eggplant from absorbing too much oil.

These two ingredients are processed, and finally use the remaining oil to fry the green peppers a little, so as not to make the green peppers have some raw taste after being put into the pot when the final dish is finished.

After the three full pots of vegetables are all processed, this local three delicacies will directly enter the final process of production!

The ferocious flames ignited, and this time the cannon furnace was fully fired.

Directly burn the bottom of the frying pan until it turns red, while Zhao Youqian puts various seasonings in a large bowl. This bowl and dish that gathers all kinds of seasonings will also be a decisive choice. The key to the three delicacies...

-------------Chapter Dividing Line---------------

Onion, ginger, and garlic are prepared on one side, and the other iron bowl contains very simple things, salt, sugar, light soy sauce, cooking wine, starch, and sesame oil.

The most critical ratio of salt, sugar, and soy sauce is not complicated.

Calculated as one part of salt, three parts of sugar and four parts of light soy sauce are enough.

Then mix a spoonful of starch and cooking wine with these things, if the sauce is too thick, you can add two spoonfuls of water.

When all the seasonings are dispersed, the most critical bowl of juice is finished.

The key to an uncomplicated taste lies in how to control the shape of the taste, and the addition of tomatoes is Zhao Youqian's genius.

In fact, this is not Zhao Youqian's original creation. Adding some sweet and sour flavors of natural vegetables to such a strong flavor can definitely make the flavor of the cuisine even better.

The sauce has been made, so Zhao Youqian naturally started to make the last dish of the day.

When a spoonful of soybean oil was added, the temperature of the already red-hot iron pan suddenly dropped a little.

First add minced ginger and chopped green onion, wait until the aroma of chopped green onion is stimulated by the hot pan, then add minced garlic, wait until the smell of garlic hits your face slightly, then immediately put the chopped peeled tomato into the iron pot.

At this time, it is necessary to stir constantly, and only in this way can the tomato truly release its own flavor, and continuously evaporate the water to concentrate the flavor again.

While stirring by the way, the tomato powder will not stick to the pan due to high temperature.

The fragrance of tomatoes wafted out, quickly waking up the diners present, and their gazes came together, but Zhao Youqian did not have any changes in expression or movement.

On the contrary, because of the simple pot of tomato sauce, many diners only felt that their appetites, which were already somewhat satisfied, seemed hungry again.

"Yes!"

"A sour taste is just right for re-opening the palate after a rich stew."

After Zhang Xiaofan carefully tasted his portion of stew, and smelled the tomato being fried until it melted, he couldn't help but increase his appetite.

Obviously he just ate a lot of stew, and he already felt a little full.

Now I feel the hunger in my stomach again.

"No matter how it is blended, the richness of the ingredients and the richness of the soup will still increase the burden on the taste buds, but under the sour taste, even if I haven't tasted the actual taste, just the aroma makes me look forward to it It's a dish..."

"The restaurant manager once said that cooking must consider the whole meal, not each dish...I probably understand a little bit now."

Zhang Xiaofan, who was talking to himself, didn't realize that after the stew in front, the blackness between his brows had gradually dimmed, and even the three forces in his body that couldn't be fused at all began to fuse slowly.

Just like the ingredients of that dish, there is me in you, and you in me.

...

The fire burst, setting off Zhao Yougan's face behind the kitchen like a god in the fire.

The minced tomatoes in the pot had completely dispersed and turned into sauce, so he knew the time had come!

Instead of adding the sauce directly, put all the ingredients into the wok first.

Potatoes and eggplants are soon dyed with a layer of sweet and sour tomato color, and then the sauce is added. Because of the starch, fry it quickly on high heat, and the rich juice hangs directly on every piece of food. At this time, put the fried green pepper into it again.

Turn on the firepower to the most violent level, and flip the spoon quickly, so that people can only see the three ingredients colliding with each other in the pot.