Gourmets in the Heavens

It may be because the product development speed is too fast, so most of the offal ingredients are marinated, cold salad, or hot pot. The dishes that are really developed for offal are not as rich and colorful as Zhao Youqian's original world.

Occasionally, Zhao Yougan cooks some offal dishes by himself, which is not acceptable to everyone.

So much so that he himself gradually forgot about this hobby.

After all, there are countless dreamy ingredients in the gourmet world that are worthy of his research and exploration, but this time he has a friend, which also activates his original memory. Naturally, he cannot let go of the opportunity to relive the beauty of offal ingredients.

There is no need for Bixia Yuanjun to prepare the ingredients. This time, Zhao Youqian exchanged a lot of ingredients from Zhutian Xiaoguan, and then went directly to the cold storage, and took out a lot of offal ingredients, showing a happy expression.

"These things are all good treasures. I didn't expect Fujun to take such a bite."

"I must show all my strengths, so that Fu Jun can enjoy a good meal!"

Glancing at Bixia Yuanjun's sincere opening, Zhao Youqian turned all his attention to the ingredients he took out.

Hairy belly, yellow throat, pig large intestine, pig blood, pig liver, kidney flower.

They are all very rich and very flavorful ingredients, and Zhao Youqian also found a large piece of butter, which just happened to be the main ingredient of a very famous Sichuan cuisine.

Maoxuewang!

This is an extremely rich Jianghu dish in Sichuan Province. If it is paired with Dayan Stone Pot to increase the spiciness by [-]%, it will be a real pot of hell...

Although one of the ingredients is processed pig's blood, which was not coagulated by Zhao Youqian himself, but with the freezing cold storage, it can be regarded as fresh, as long as it is fresh, there will be no big problem.

The remaining hairy belly, yellow throat and the like only need to be washed and soaked.

The most troublesome thing is the three ingredients of pig large intestine, pork liver and kidney flower, and the most important and delicious food of Maoxuewang is also on these three ingredients.

One must know that once Zhao Youqian started working, he would truly be considered as if no one else was around.

Even a goddess like Bixia Yuanjun seems to have lost her sense of existence all at once.

Being so ignored for the first time, Bixia Yuanjun was amused and curious at the same time. She also wanted to know what this young man, who was valued by her father and started cooking again, could do.

And Zhao Youqian's handling of the pig's large intestine surprised her very much.

You must know that this kind of thing has a very strong odor, and the waiter in the Taishan Mansion Jundian handles it, and uses mana to get rid of all the mucus directly. Zhao Youqian has never used cooking methods to solve these ingredients.

Although the peculiar smell is removed, the flavor of the large intestine itself is also reduced, which often makes Mr. Taishan feel that it lacks some flavor.

But Bixia Yuanjun didn't know what those foul smells were like.

Now that I saw Zhao Youqian's handling, I gradually realized that something went wrong with my waiter handling these ingredients.

...

A whole pair of large intestines should be soaked in clean water first, then taken out after scrubbing, pouring five tablespoons of flour directly, and kneading continuously.

At this time, some mature vinegar has to be added, so as to remove the external odor and mucus of the large intestine.

And this step also needs to turn the large intestine out from the inside out, clean the inside in the same way, and remove [-]% of the fat on the inner wall by the way.

This is the complete treatment of the large intestine, and what is left is the fat intestine that is completely white and does not even look like it did before.

It is also the so-called prosperous intestines in Maoxuewang!

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

The dish made by Zhao Youqian is called Maoxuewang, where Mao refers to hairy belly, blood refers to pig blood, duck blood, and Wang refers to the so-called intestines.

In fact, it originally belonged to the people of the wharf in Sichuan Province, because they didn't want to waste the water after slaughtering these meats, and they needed to add heat to remove moisture.

Then this special dish was born.

Blood, intestines, and hairy belly are all ingredients that ordinary people would not eat or even touch.

It is also these hard-working workers who have to replenish their physical strength, so that they turn the things that everyone does not want into dishes, and add strong flavors to cover up the peculiar smells, and this dish has evolved into many cuisines, and even became Sichuan Province. The origin of hot pot... Maoxuewang!

However, for Bixia Yuanjun, the peculiar smell that is difficult for ordinary people to deal with is actually not a difficult task. There are too many extraordinary methods to get rid of the peculiar smell of these ordinary ingredients.

It's just that Zhao Youqian's cooking ideas and skills showed her extremely by surprise.

You must know that in this world with an oriental background, the importance of society has always been deeply rooted in the hearts of the people.

Using things like flour is just to get rid of the peculiar smell on the ingredients. For many people, this is a waste of food.

It is very difficult for a wealthy family to have such a culinary inheritance.

Or there is a world behind that doesn't worry about these rice grains at all.

Zhao Youqian didn't know what Bixia Yuanjun was thinking. He kneaded the fat intestines with flour mixed with mature vinegar for a long time, and then washed them with clean water several times to remove the flour and the smelly mucus on the fat intestines.

Only then did he continue with his next move.

Regardless of the fat sausage being processed first, it is also because this ingredient is quite time-consuming and energy-intensive.

Naturally, everything must be dealt with first, and then the cooking will be easy.

At this time, there is no need to think about the rules of cleaning vegetables first and then handling meat.

Because you can’t use a chopping board to do this, even if you use it, it’s still processing some spices, vegetables and the like.

Wash the fatty sausage, put it directly into the cauldron, add water and wine to blanch, of course ginger slices and green onions are indispensable.

Blanching in cold water can remove some of the peculiar smell on the fat intestines again. When it is boiled, it becomes very white and swollen, and the water boils for three to five minutes, then take out the fat intestines, and remove the water and ingredients that were blanched inside. .

Then you can start to marinate the fatty sausage.