Gourmets in the Heavens

Soon circles of foam began to emerge from the pot.

The bright red salted egg yolk gradually turned golden, and melted into the heated oil, turning into a foam-like state!

At this time, it is not the best level. Considering that the temperature rises, the oil and salted egg yolk undergo a puffing reaction, and the aroma molecules are released. In order to ensure the perfect taste, Zhao Youqian's sense of smell has also been opened to the maximum level.

Only when the salted egg yolk in the pot has puffed to the point that it has filled the pot and the taste of the salted egg yolk is at its best.

This is the time Zhao Youqian needs!

The full salted egg yolk swelled to the extreme, and when the color of the aroma was at its peak, the white jade bitter gourd slices that had already been marinated to remove most of the bitterness were all melted into the hot wok.

"crash"

This is the sound of oil and water colliding and exploding at high temperature.

Immediately, the swollen egg yolks collapsed as if they had encountered a catastrophe.

The bitter gourd slices quickly spread out in the pot, followed by a quick stir-fry. Zhao Youqian picked up the whole iron pot with one hand while stirring and frying well.

At the same time, minced garlic and spicy millet are added in, and at the same time, it exudes a strange aroma of stir-frying.

Before the diners in the entire Zhutian restaurant tasted the pickled bitter bamboo shoots, they were once again attracted by Zhao Yougan's stir-fry!

Ignoring the diners' attention, Zhao Youqian only saw the situation inside the pot after the ingredients were put into the pot.

The taste of bitter gourd gradually changed from green to ripe and combined with salted egg yolk, and then it was dyed with garlic and spicy aroma of millet. The speed of change was particularly fast, and he couldn't allow him to relax for a while.

When the white jade bitter gourd was gradually covered with golden salted egg yolk, it was also when Zhao Youqian was most focused, he wanted to season it!

Although the salted egg yolk itself has a certain degree of saltiness, the taste is far from enough compared to the addition of bitter gourd later. Although the bitter gourd is also pickled with some salt, the subsequent washing and squeezing the water will make the salty The speed has been reduced to almost nothing.

So this dish must be seasoned when it is about to be finished, otherwise there will only be a faint taste of salted egg yolk and bitter gourd, so how can it be considered a dish even if it is fried fragrantly?

Generally speaking, in order to increase the saltiness, the common practice is to use the saltiness of the ingredients, that is, the protein part of the salted duck eggs, but this will actually make the saltiness slightly uneven and damage the taste a little.

Zhao Youqian doesn't mind the accumulation of salted duck protein. Anyway, he has the opportunity to use up all these things and keep them properly. Naturally, he must pursue a better taste experience.

Mix some sea salt and white sugar into the frying pan, the approximate ratio is [-] to [-], slightly more sea salt, use white sugar to ease the saltiness and bitterness, and use sea salt to bring out the aroma and sweetness. Sprinkle the chopped green onion for a long time, and this "salted egg yolk bitter gourd" can be declared complete.

This dish can be served with both wine and food. The most important thing is that the bitter taste is not strong. People who are extremely repelled by bitter gourd can also try it. It can be regarded as an introductory dish with bitter taste.

Spoonfuls of finished dishes were poured into the plate. At this time, the diners of Zhutian Restaurant noticed that the golden color of the ingredients and dishes actually concealed the golden light vision of the dishes, and more importantly, the faint silk and bamboo orchestra The sound of the sound actually only rang after the food was served on the table.

For a while, even the regular customers of Zhutian Restaurant don't know which dish to eat first...

Chapter 79 Seek sweetness in bitterness, fresh and sweet

Stir-fried bitter gourd with salted egg yolk and warm and translucent pickled bitter bamboo shoots. When the two dishes were placed in front of them, the diners realized why they didn't have an extra mouth.

That way they can taste completely different flavors at the same time.

You don't have to worry about which dish to eat like now.

"Let's drink the soup first, according to Yaozhou tradition..."

A group of people picked up the spoons, and they obviously cared about the salted bitter bamboo shoots in their eyes, while others, especially the guys headed by the alcoholic gang, shook their heads.

"Since this salted egg yolk bitter gourd dish is also served, it's natural to have wine first!"

The two parties just muttered a few words casually, without any intention of competing for victory or defeat. Soon they began to taste the dishes in front of them according to their own preferences.

Those who drink soup at the entrance are, of course, those who have their own set of rules, such as the old master Hong Yi, who will not change their minds because of other people's opinions. Solving problems when they encounter problems is their hallmark.

"I didn't expect the soup to be so clear after boiling for more than an hour and adding a lot of meat!"

Hong Yi scooped up a spoonful of soup, which was pale yellow in color, and under a layer of fat that seemed to have no sense of existence was a transparent liquid with amber brightness.

You have to know that the time is long and there are many ingredients, so the amount of soup will still be cloudy due to the oil, but this time the salted Duxian is very clear, which is already very different from ordinary soup. .

It is absolutely indispensable to make the soup so transparent like amber, and the addition of bitter bamboo shoots absorbs excess oil.

The restrained aroma makes the taste of the soup not as strong as fried bitter gourd with salted egg yolk, but it also has a calming aftertaste in it.

I didn't feel it at first, but the more I smell it for a long time, the more I can feel the wonderful aroma in the soup lingering in my mind, as if tasting a good wine.

Scoop up the soup with a spoon, without adding any soup ingredients, all the deliciousness has been gathered in that spoon.

It seemed that the restriction of the sealed aroma had been broken. When a spoonful of soup was scooped up, the originally distant aroma spread crazily.

Hong Yi couldn't help his eyes light up slightly, and even Mo Cangli, who had been observing the two dishes in front of him, couldn't help turning his head to show a little surprise, and then following Hong Yi's actions, he scooped up a spoon that was as clear as transparent Amber Soup.

'This taste? '

Just the aroma is already mouth-watering, Hong Yi didn't have any scruples, he directly put the soup into his mouth, and then showed a shocked look, scooped up a spoonful again, and put it into his mouth again, followed by the third spoonful , the fourth spoonful, he didn't stop until the fifth spoonful, and let out a long breath of hot air.

The whole person seemed to have been washed by something, and it actually revealed an illusion that Hong Yi had been completely washed from his heart.

Seeing this situation, even the old Tianshi and Gu Yi couldn't help but hasten to do it, and stretched out their spoons to the pickled bitter bamboo shoots.

At this moment, they understood why Hong Yi couldn't even speak, and stopped after drinking five spoonfuls in a row.

Because their sharp tongues don’t know what to say after the first sip of soup, it’s like drinking a mouthful of warm water, but it contains far more complex flavors than water, moisturizing and cleaning their bodies, More importantly, they are exerting some small and complex powers to cleanse their souls.

As a result, two speechless people drinking soup appeared again, and they continued to drink until both of them let out a long breath, as if they had fallen into a state of drunkenness. The deliciousness of the complex and strong soup has returned to the tip of the tongue!

The first thing that makes people feel strongly is the salty taste from Jinhua ham. It is lightly salty and rich in freshness. The taste released by the ham marinated in spices is rich and rich in layers. The saltiness is not strong on the tip of the tongue but lasts for a long time. Not scattered, and then the pork ribs and pork ribs are fully revealed.

The taste of the chicken soup reappears slowly, the delicious and sweet feeling is the taste released by the chicken in the soup, but then there is a crisp and numb feeling, which seems to be bitter but not bitter, which makes people I just felt a tremor from my throat to my soul.