Gourmets in the Heavens
Page 823
'Since the magic of this place has been confirmed...then believe it once! '
'If it's true, it's a future where the timeline hasn't changed...'
Mo Cangli's eyes were calm, but his heart was like a stormy sea, and he made a decision in an instant!
...
The arrival of Master Ancient One did not surprise Zhao Youqian. After all, he personally gave the access pass for this supreme mage, and he is also the only guest in the Marvel world who can bypass Tony’s invitation and come to the Tiantian Pavilion. The store manager of Zhutian Xiaoguan has no intention of refusing, so she can freely travel between here and the Marvel world.
However, Zhao Youqian didn't expect that the arrival of this sorcerer directly gave a big gift to many diners, but he soon felt relieved.
In the world of Marvel, he is already very proficient in time, and Gu Yi, who can use a part of the power of time without even needing the time gem, can naturally use part of the power of time in Zhutian Xiaoguan, even if it is only a trace, that is extremely amazing.
It's really not that difficult for her to observe some timelines that have been changed.
So after a short shock, Zhao Youqian put all his thoughts on the ingredients in front of him.
The minced meat is made for the bitter gourd stuffed with meat. At least half of the success of this dish lies in the minced meat.
The best two-knife meat, that is, pork buttocks, is cut into small pieces and then chopped into minced meat.
The choice of Erdao meat is also because its fat-to-lean ratio is just right, and there is no fascia, and the lean meat is extra soft and tender, making the meat filling more delicious.
The minced meat is finished, and then we need to add some necessary ingredients, soak the dried shiitake mushrooms, wash away the impurities and cut into pieces, then the lotus root, the fresh lotus root is also washed and cut into pieces, and then added to the meat stuffing .
Shiitake mushrooms will bring deliciousness and aroma to the meat filling, while lotus root can bring more fiber and texture changes to the meat filling.
When these two are added to the meat filling, pat the onion and ginger a few times, put it into an empty bowl, add a small amount of water and cooking wine, and then keep kneading to squeeze out the ginger and onion juice.
This is what removes the fishy smell and improves the freshness of the meat filling, and increases the water content by the way.
After adding a tablespoon of light soy sauce, a tablespoon of pepper, a tablespoon of salt, half a tablespoon of sugar, and a half tablespoon of oyster sauce to the meat filling, he just watched Zhao Youqian stirring the meat filling while Slowly add the onion and ginger water to the meat filling in a large washbasin.
Of course, ordinary bitter gourd stuffed with meat does not use so much meat, nor does it need such a large proportion of seasonings, but this is to make nearly fifty or sixty bitter gourd stuffed with meat, so this little seasoning is just enough Just the taste.
When it has been in one direction, let the minced meat eat all the seasonings and onion and ginger water into the minced meat. After no trace of water leaks out, add six whole eggs to increase the consistency and fragrance of the minced meat. , the general weight is enough.
After stirring the meat filling again, add some starch, not too much, two or three spoons are enough, the main purpose is to increase the consistency of the meat filling.
When the starch is completely blended into the meat filling with the stirring, the meat filling with bitter gourd and meat is completely completed.
The rest is to fill the meat fillings into the hollow bitter gourd segments one by one. Of course, in order to ensure that the meat fillings will not fall out casually, the inner wall of the bitter gourd should also be coated with a layer of dry starch, so as to ensure the subsequent processing time. , the minced meat will not be separated from the bitter gourd.
Chapter 76 Delicious Baked 2
A spoon full of meat is stuffed into the bitter gourd and placed on a cutting board. Because the inside is covered with dry starch, it only needs to be slightly compacted, and the meat filling will soon stick to the bitter gourd, which will not be easy fall off.
With Zhao Youqian's hand movements, one bitter gourd after another was filled in the hollow.
Although it is not yet cooked, just looking at this pile of bitter gourd pieces filled with meat filling already makes me feel refreshed.
Of course, this step is only to make the bitter gourd stuffed with meat a semi-finished product, and there is still a long way to go before it is finished.
For the time being, this dish can already be put down, and I can start to process the ingredients of other dishes.
The ingredients of fried bitter gourd with salted egg yolk are the easiest to handle. Minced garlic, minced millet and chopped green onion are the most important ingredients. Of course, there is also the indispensable salted egg yolk. The better the oily salted egg yolk, the more fragrant it will be when stir-fried.
It can be said that half of the success or failure of this dish is bitter gourd, and the other half is salted egg yolk.
The salted eggs that Zhao Youqian chose this time were not just ordinary duck eggs, but one-third were sea duck eggs.
This part of sea duck salted duck eggs is to make up for the lack of egg yolk oil in general salted duck eggs, because the long-term foraging at the seaside is different from the feed that is eaten.
Sea duck salted duck eggs often have a much higher oil yield than ordinary salted duck eggs. Of course, the yolk is not as delicate as ordinary salted duck eggs, and it will be slightly rough. This is also the shortcoming of sea duck salted duck eggs.
But once the two are mixed and finely chopped, the disadvantage of sea duck salted duck egg yolk will no longer exist.
Here, the last stir-fried dish of bitter gourd cuisine is finished, and the rest is only the last staple food.
Mustard rice!
The mustard greens, which had been pickled and squeezed out most of their juice, were set aside for later use.
Of course, it is not so directly steamed and cooked with rice.
The Jinhua ham that Zhao Youqian took out before has not been used up yet!
Selected northeast rice has full and round grains, which is different from the slender rice in the south. This kind of round rice is the best choice to pair with mustard greens or any cooking soup.
This is also the reason why Zhao Youqian didn't use the jade Jingmi he got from Hong Yi this time.
Yujing rice has a strong taste, and it is good as a single product with various dishes, but also because its taste is too full, if it is paired with mustard greens, which have a mild bitter and sweet taste, the rice fragrance will often take up too much status.
This is not a good thing for mustard rice dishes that start with shepherd's purse.
Therefore, it is enough to use high-quality northeast rice, and it can also make the two better combined.
Cook the rice first, and when washing the rice, let the water and the rice rotate together in one direction, use warm water in winter and cold water at natural temperature in summer, wash them three times, and then put the water in.
Because the fat part of Jinhua ham will be added, the combination of oil and fat will make the rice grains softer, so in order to prevent the appearance of overly soft rice, the amount of water should be less than usual for cooking.
After cutting out the fat part of Jinhua ham, after washing and blanching, the water poured into the rice pot is about one millimeter just below the entire rice, that is, just submerged all the rice, and the amount of water is enough.
On the one hand, there is a lot of oil added, and on the other hand, the amount of juice in the vegetables must be considered after the mustard greens are added, so the rice should be cooked a little dry.
Wait until the ratio of rice and water is perfect, then add Jinhua ham into it, then close the lid, and use the ordinary daily stove cooking mode.
Under normal circumstances, the cooking taste of the rice cooker is already excellent. Unless the claypot rice is made at the beginning, the so-called fire flavor can be added later without causing any problems with the rice.
Of course, considering the number of people present, Zhao Youqian made six pots of rice straight away. Fortunately, the wiring in the kitchen is good and there are enough plugs, otherwise it would take me long to cook the rice.
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