Gourmets in the Heavens

That is when the taste of the bitter bamboo shoots began to play its role, and it also poured a clear spring into the rich soup, allowing the richness and clarity to change continuously, and at the same time, every pore on the body was stimulated to open .

The aftertaste is so strong that it is the only dish they have ever seen in their lives.

Just when the diners who drank the soup first began to linger in the soup with a strong aftertaste designed by Zhao Youqian, those drunkards, especially Zhenyuanzhai, Yan Chixia, Hong Qigong and others, stretched out their chopsticks against the thick soup. Spicy fried bitter gourd with salted egg yolk!

The golden luster is completely concealed under the golden egg yolk 'Golden Sand'. The light white jade-like bitter gourd, paired with red millet spicy and green green onion, gives people a feeling as if seeing a lush rapeseed field General illusion.

Occasionally red, white, and green colors make people feel even more unforgettable.

It is like a peerless autumn scenery!

The closer the chopsticks are pulled, the more intense the aroma will be. The diners of the alcoholic gang feel that their saliva is constantly secreting. The alluring aroma is not only seductive, but it is desperately pulling their appetites to explode .

And when they put the food on the chopsticks into their mouths, the rare taste and taste really is like a bomb, bringing them into a bright autumn season.

Salted egg yolk is wrapped in the outer layer of bitter gourd as delicate as quicksand. It is as if eating the foam that will melt. And the smell of chives began to emerge at the same time.

The salted egg yolk seems to completely wrap the taste of these ingredients into a foamy coat with a fine quicksand texture, and all other ingredients must go through this golden baptism when they burst into flavor.

The aroma is strong, the saltiness is moderate, and there is a touch of sweetness, followed by the crispness and bitterness of bitter gourd. The bitterness does not make people feel excited.

On the contrary, it seems that after people enter a comfortable encirclement, there is a sudden change in temperature, which makes you jump for joy.

In addition, there are fluctuations in the spicy feeling of garlic and millet, and the change in taste makes the bitterness become the finishing touch after the salty, spicy and sweet in the mouth. The so-called 'Golden Sands' doesn't feel greasy at all.

Only the full aroma and the complex taste in the mouth made them couldn't help but pick up the wine glass and drink it full!

Chapter 80 A Complete Meal

Seeing that the two dishes had been tasted, Zhao Youqian lowered his head, and soon the bitter gourd stuffed with meat would be put into his mouth, and his last staple food was about to be released.

The dried mustard greens were put aside. This time, Zhao Youqian used a method similar to fried rice and casserole rice to treat the final dish 'mustard rice'.

After steaming, the Northeast rice that Zhao Youqian opened the lid and spread all over the big iron plate to cool has now completely cooled the outer layer, and the moisture has been deeply absorbed into the inside of the rice grains.

This is exactly what Zhao Youqian needs.

The fat part of Jinhua ham has almost been released by cooking and blended into the rice. It also makes the not-so-rare Northeast rice covered with a layer of oily luster, and it has achieved an early taste.

Turn on the fire and start the pot, without oil, but prepare to dry-fry the mustard greens that have been squeezed out of water.

Medium heat is fine, you don’t need a particularly large fire, and you can’t fry it very dry. Fry off part of the moisture on the surface. When the leaves show a slight sign of withering, you can start the pot without adding salt, and then continue to use Heat the mustard greens in a hot pan and add oil.

Put in the northeastern rice that has been completely cooled on the outside, mixed with a little bit of pink Jinhua ham, and the rice itself has some oil on the outer layer, and the aroma of the staple food starch blooms as soon as it is put into the pot.

That is to say, after the rice was put into the pot and was broken up by Zhao Youqian with a frying spoon, the mustard greens just out of the pot were also put into the pot at the same time!

No need to put any extra seasoning, just simple mustard greens, rice, oil, stir fry in a pot, wrap all the ingredients on high heat, just add pepper, a little salt at the last moment, and add some mustard greens Taste, everything is already very perfect.

Served with a plate of boiled replica soy sauce, which contains light soy sauce, dark soy sauce, brown sugar, mature vinegar, and some spices. It is obtained through boiling, and it can be regarded as a seasoning that can be used in many ways. Before Zhao Youqian After making it once, it is always kept in Zhutian Xiaoguan.

Then put the fried mustard rice into the hot casserole with a layer of sesame oil, cover it and it can be taken out of the oven directly.

If you like to eat it alone, you can mix it with copy soy sauce to increase the flavor and saltiness of the rice and eat it directly. If you are willing to match dishes, then the mustard rice with a little base flavor will never steal the flavor of any dish, but it will match properly. benefit.

This is also the reason why Zhao Youqian seasoned the mustard rice so lightly. There is a heated casserole. After eating the mustard rice, you can still enjoy the delicious rice crust.

It can be said that such a mustard rice combines the characteristics of fried rice and casserole rice, and it is the most perfect ending to a meal when paired with other three dishes.

Accompanied by bursts of aroma, the golden light shone through the lid of the casserole, and more importantly, the sound of the pastoral chant came out, as if what was contained in the casserole was not a dish, but a picture of the hard-working pastoral The scene is average.

Already enjoying the shock of two dishes in succession, the diners present, when they turned their attention to the new casserole sent by Zhao Youqian, also sent their chopsticks to the third delicious dish.

I have been waiting for a long time...Bitter Gourd Stuffed with Meat!

...

In fact, this dish was finished almost at the same time as the pickled Duxian, and they were also served together. However, most of the attention was focused on the pickled Duxian that appeared first, and it seemed that this equally astonishing delicacy had been forgotten.

The aroma of the bitter gourd stuffed with meat is much duller than that, and because there is no seasoning, and everyone has three pieces of bitter gourd stuffed with meat and some soup in their bowls.

Because of the scattered plate, even if it is steaming, the appetizing taste is not strong.

In addition, water chestnuts and white radish are ingredients with a very light taste, and the meat filling in the bitter gourd is not overly seasoned, which makes this dish appear ordinary and low-key.

But the more so, the diners who are familiar with Zhao Youqian's cooking habits know that this dish must contain powerful power, waiting for them to discover.

The white radish is at the bottom, and the soup blends the flavors of water chestnuts and white radish. Because of the addition of light soy sauce, the oyster sauce has an amber brown color with a little soy sauce, and the meat filling releases fat during the stewing process, and the crystal luster adheres to it. on every ingredient in the dish.

Wesley, who didn't like bitter gourd very much at first, had more confidence in this dish than others after tasting the first two bitter dishes far beyond imagination.

The first one picked up the spoon and seemed to know that this dish should be eaten with soup and bitter gourd.

The white radish is on the bottom, the soup is blessed, and it is served with bitter gourd that still exudes a faint white jade luster and plump meat filling. Wesley even bit down the soup with meat, and a strong bitter taste burst out in his mouth immediately!

But before he frowned, the deliciousness of the minced meat continued to gush out extraordinary gravy, and then the white radish at the bottom played its role. The sweet taste eased the taste, and when the water chestnuts in the soup Sweetness also appeared, and the bitterness seemed to be a tool to amplify the sense of taste.

After feeling the attack of the bitter taste, whether it is the deliciousness of the meat, or the sweetness and sweetness of the white radish and water chestnuts, they all become richer and thicker, and the bitterness is washed away at once, but the whole mouth is left with the extremely rich The delicious and sweet taste.

Subconsciously, Wesley picked up the bowl, filled it with a large spoonful of mustard rice, and then desperately sent the rice into his mouth, so that the rich taste could be combined with something.

The crisp mustard greens burst into the mouth with a slight bitterness and sweetness, followed by the rich aroma of the staple food rice being chewed, the aroma of Jinhua ham, the aroma of oil, gradually diffused, and the remaining delicious sweetness in the mouth. The torrent of staple food really makes people more excited to eat, and the more they eat, the harder it is to stop eating.

Not only Wesley, but Tanjiro, Nezuko, and Xiaonannan Sanxiao, as long as the diners started to use their chopsticks for the staple food, it seemed that the only word left in their minds was eating.

There seemed to be a faint luster flowing and covering their whole bodies, which made their vitality continuously accumulate, and their physique also changed subtly.

Even if he was as calm as Mo Cangli, he could always control every trace of his emotions, and he didn't stop the bowls and chopsticks in his hands, and swept away all the ingredients.

Because he could feel that a deep-seated change began to appear in his body, breaking up and reshaping his body, bringing him even more powerful power!