Gourmets in the Heavens

I haven't been to Zhutian Restaurant a few times, but White Beard has already become a regular customer here, and he has also been captured by Zhao Youqian's craftsmanship. Drinking alone can no longer satisfy him.

While enjoying fine wine, he also urgently needs some delicious food to satisfy his taste buds.

Zhao Youqian, who was handling the ingredients, took a look at White Beard and couldn't help laughing.

"Daddy Bai, don't worry that you won't be hungry, but it may not be an appetizer..."

As Zhao Youqian pointed at Tanjirou and the others, the little girl also heard the voice, raised her head, and looked over with her big eyes for some reason.

"After all, I have to take care of the nutrition for the normal development of the three little guys!"

Following Zhao Youqian's fingers, Hong Qigong and the other diners who were still drinking stopped, frowning slightly.

It's not that Zhao Youqian is unhappy with taking care of a few juniors first, but he senses the smell of blood that was covered up by Zhao Youqian's previous broth.

Even if Zhao Youqian's broth is very effective, the traces of injuries will not be eliminated so easily.

Several regular customers glanced at each other, obviously already had their own ideas, waved their hands and let Tanjiro and Nezuko go to them, as if they wanted to question carefully, what happened to them, even with the two youngsters' current skills Actually suffered a little injury.

When Mo Cangli saw this scene, the context of various relationships flickered in his eyes, and he had a better understanding of the pedigree of the characters in the Tiantian Xiaoguan and the relationship between each character.

It's just that Mo Cangli didn't notice that Hong Yi, who was sitting opposite the old Tianshi, had been sizing up this new guest, who claimed to be an ordinary Mohist boy, consciously or unconsciously.

"He is cautious. Even though he has communicated several times, even his name has not been revealed..."

Hong Yi drank his tea silently, and exchanged eyes with the old Tianshi who was opposite, and then communicated.

"It's okay, with the stable situation of the store manager, he can't make any troubles. The only thing is his identity and the relationship with the Mo family. The old man is really curious..."

The old celestial master also showed a funny smile. After the two communicated again, they all looked at Zhao Youqian in the kitchen, because it seemed that Zhao Youqian was messing around again this time.

Their keen five senses detected a smell released in the air.

It comes from a very popular and respectful ingredient...bitter melon! !

...

Zhao Yougan was not unprepared for bitter ingredients.

Bitter bamboo shoots and mustard greens are both ingredients with a bitter taste, and they are also the two ingredients Zhao Youqian chose, but the most popular and common bitter ingredient is bitter melon.

Bitter gourd, also known as bitter gourd, was originally introduced as an ornamental crop, but later became a kind of food on the table of the public. What happened to it is now unknown.

It's just that since Zhao Youqian wants to make bitter dishes, such ingredients are naturally indispensable.

Moreover, this kind of food will be the mainstay and become the main axis of the two dishes.

'Bitter melon stuffed with meat' and 'stir-fried bitter melon with salted egg yolk' are home-cooked and popular bitter gourd dishes, paired with 'mustard rice' and 'pickled bitter bamboo shoots', this is the set meal designed by Zhao Youqian this time.

In order to process the bitter bamboo shoots and mustard greens, Zhao Youqian spent a lot of effort. First, he blanched the bitter bamboo shoots twice, and then put them in cold water for later use.

Then there is the mustard greens.

In fact, if the mustard greens after autumn are not bitter, they will have a sweet taste instead, but the exchange at Zhutian Xiaoguan can be divided into seasons, so Zhao Youqian chose not long after spring, before summer. Harvested mustard greens.

At this time, the mustard greens are very fresh and tender, but with a little bit of bitterness.

And it's not as bitter as when it was really taking the summer, it's just right, this is the beauty of Zhao Youqian's choice.

Cut the heads and leaves of the mustard greens into fine pieces, and marinate them with some salt to extract the juice from the mustard greens, reducing the bitterness again.

That is, in the gap between pickling mustard greens, Zhao Youqian cut the bitter gourd vertically, and began to process the most important ingredient...

Chapter 73 The Mystery of Bitterness

Cut the bitter gourd vertically, and the type of bitter gourd Zhao Youqian chose is also very special. Ordinary bitter gourds have green skin, but the bitter gourd he cut like this is white and even has a touch of white jade.

This is also a relatively new food that has just appeared, and it is a new variety cultivated in the past ten or twenty years, white jade bitter gourd.

The fruit of this kind of bitter gourd is white in color, thick in flesh, juicy, tender and crisper than green bitter gourd, so it has a refreshing taste, lighter bitterness than green bitter gourd, and a warmer taste. It can be eaten directly without soaking to remove the bitterness.

But even bitter melons like this need to go through certain steps.

What Zhao Youqian wants to make is a bitter set meal, but not a medicine set meal. Bitterness is just a part of the taste, and it will never be everything.

After all, it's too bitter, and he also has to think about the drinkers and a few guys who taste like children, they don't want to suffer too much...

The white jade bitter gourd was split in half by Zhao Yougan, revealing the fairer inner flesh and light yellow melon seeds.

Usually bitter gourd is processed, in order to make the taste and taste better, and also to reduce the bitterness. Generally, it is necessary to use an iron spoon to remove most of the inner flesh and melon seeds along the inner part of the bitter gourd.

This is also the way to minimize the bitterness of bitter gourd, and Zhao Youqian is naturally the same, but his craftsmanship is obviously higher than that of ordinary people. Before scraping off the melon pulp with a spoon, he even uses a knife to cut the melon flesh with no depth or shallowness. , with a few knives drawn in turn from left to right.

Then use an iron spoon to peel off the melon seeds along the trace of the knife. On the one hand, the peeled melon flesh is more thorough, and the melon flesh can be peeled off faster without damaging the bitter gourd itself. part.

After removing the flesh and seeds, Zhao Youqian directly divided the bitter gourd into four, and then piled it up and cut it into thin slices for later use.

After slicing, add salt and marinate for a while, so as to remove some of the bitterness of the bitter gourd again. When it is time to cook, rinse the bitter gourd with clean water, and then squeeze out all the water, so that the crispness can be maintained. Next, let the bitter gourd be more suitable for the entrance, and it can be served with rice and wine with other seasonings.

Moreover, it can still retain the slight bitterness of bitter gourd, making it an amazing flavor in cooking.

That's the purpose of preparing these bitter ingredients ahead of time.

The root of bitter cuisine is to make bitterness the finishing touch, not bitter for the sake of bitterness, and make bitterness the main axis of everything. This is not called bitter cuisine, but suffering.

Once the bitterness is too strong to suppress other tastes, it is better to eat Coptis chinensis directly, since there is only bitterness anyway.

In order to solve this problem, Yaozhou Cuisine’s approach is to reduce the bitterness at the source and pre-treat the ingredients in a large amount, so that when the bitter ingredients are combined with other ingredients, they can bring out their own unique taste without mixing other ingredients. The taste is completely saturated.