Gourmets in the Heavens

To make this dish, the fatty sausage must be stewed. Whether it is white or red, it is only good after a long time of stewing.

One is that it can remove the smell of fat sausage and leave some unique aroma of fat sausage. The other is that the cooking time of fat sausage is too short, so it is easy to chew continuously. Of course, some people like this kind of chewing taste, which varies from person to person. .

For Zhao Youqian, he still likes the slightly textured fat intestines, but the feeling that they have rotted after chewing a few times.

This is the best taste, so he naturally chooses to marinate it.

There are many spices in the kitchen of Jundian in Taishan Mansion, such as common star anise, cinnamon, cumin, angelica, licorice, etc. These are not only spices but also medicinal materials.

There are also some brought by Zhao Youqian, similar to Chinese prickly ash, not because they are not available here, but because some production areas have requirements, and there is no such urgent need to find replacements in a short period of time, so Zhao Youqian chose to get some from Zhutian Xiaoguan. instead.

Wrap it in cotton gauze, and then soak these spices in water to remove some of the smell. Soaking for a while can also make the flavor of the spices better blend and emit more easily.

At this time, the pot where the water was blanched before had been boiled dry, so Zhao Youqian directly poured a small spoonful of vegetable oil, and then sent a small bowl of rock sugar to fry the sugar.

Generally speaking, as long as it is a fired dish, it needs a deep sauce color, and sugar color is indispensable.

When marinating vegetables, using sugar-colored marinating will make the dishes more bright red. Of course, if you want to achieve a very bright red color, you need to add some other ingredients such as red yeast rice or gardenia.

After all, Zhao Youqian is doing Maoxuewang, and he doesn't have such strict requirements on the color. Perfection will make the roughness of this Jianghu cuisine less tasteful.

While making dishes, one must also deal with the spirit of the dishes. This is something that Zhao You only realized after becoming a Lin-level chef.

Not all transformations and refinements can make recipes or dishes take on a new look. Only after realizing the spirit of this dish, and then starting to transform and improve, is the real connection between the past and the future, and the essence of the dish The spirit is inherited.

This time his spicy version of the Boiling Hell Pot is inherited from Maoxuewang, slightly improved, but still without losing the rough and unrestrained style of the quack.

Only in this way, this dish has its own unique taste.

...

Stir-frying sugar color is not a complicated skill, at least Bixia Yuanjun knows it.

But watching someone like Zhao Youqian stir-fry sugar is definitely a pleasing thing.

Just when the vegetable oil was smoking slightly, I put the rock sugar in, and the spatula in my hand stirred continuously in the big iron pot, breaking up the rock sugar quickly, and at the same time, the temperature at the bottom of the pot was heated evenly On rock candy.

Visible syrup begins to form a swirl on the bottom of the pan and in the oil.

Gradually changed from a light burnt yellow to brown, and then began to agitate bubbles.

When those bubbles disappear and all the syrup quickly expands densely, it is the most suitable time for sugar color.

At this time, Zhao Youqian quickly added the fat sausage, and after a few times of frying it over and over again, the sugar color was evenly wrapped on the whole fat sausage.

And when the sugar color is on, it is just right to add all the fat sausage water, with the soaked spices, onion and ginger, and some wine.

It can be said that this fat sausage only needs a little seasoning at this stage, and then it will be absolutely delicious after waiting for enough time.

This point, Bixia Yuanjun can definitely judge.

'This young man's craftsmanship...is really amazing! '

Can't help admiring in his heart, Bixia Yuanjun looked at Zhao Youqian and added salt, autumn oil (the best soy sauce in ancient times), then covered the lid and waited for the fat intestines to come out of the oven.

"Does this dish just need to wait?"

Asking in a low voice, Bixia Yuanjun was quite curious about what kind of dish Zhao Youqian was going to make.

After spending so much effort, Zhao Youqian has only processed one ingredient.

"Don't worry, Mr. Yuan, this dish is just a bit more troublesome... After the fat intestines are marinated, the rest will be done soon..."

Seemingly sensing the worry in Bixia Yuanjun's heart, Zhao Yougan looked back at the goddess with a chuckle.

After a word of comfort, I turned my attention to the remaining ingredients...

Chapter One Hundred and Ten

Time control has never been a difficult task for Lin Chef like Zhao Youqian.

To complete all the items step by step is almost the basic skill of a cooking expert like him, and Bixia Yuanjun is completely unnecessary to worry about making his father wait too long.

Of course, Zhao Youqian can also understand Bixia Yuanjun's worries, after all, it really takes a lot of time to deal with the fat intestines from scratch.

But only fat intestines need such a lot of trouble.

The rest of the pork liver, pork loin and other things can be processed with knife skills and scratching.

What really takes time.. is stir-frying!

The key step in making boiling hell pot, or Maoxuewang, is also a step that can be replaced by hot pot ingredients in the original world, or in the gourmet world.

In today's world, there is no alternative. We can only stir-fry ingredients honestly to make hot pot ingredients.

And this is also a step for the Great Flame Stone Pot to show its power. Of course, that step has not yet been reached. Zhao Youqian is still dealing with some spices.

On the basis of the spices used to marinate the fat sausage, more than a dozen spices such as Luo Han Guo, lemongrass, and Angelica dahurica were added. This time, it cannot be soaked in hot water.

Specially made some high-strength white wine from Zhutian Xiaoguan, use these high-strength alcohols to clean, and soak these spices at the same time, so that the aroma substances can be released to a greater extent, and you don’t have to worry about the long cooking time. Overcooking these spices produces a bitter taste.

Of course, as soon as these high-grade baijiu appeared, Bixia Yuanjun showed a little surprise.

Can't help but go forward and ask Zhao Youqian to keep some, so that she and Lord Taishan can taste it, and figure out how to make it by the way.

Although the development level of this world is not high, but with extraordinary power, it is not difficult to truly restore the high-alcohol produced by distillation.

It's just that no one has ever thought about it.

Now that there is a finished product, it is not difficult to deduce how to make it naturally.