Gourmets in the Heavens

Zhao Yougan finished processing all the spices here. The remaining fermented soybeans, soaked dried chilies, Chinese prickly ash and other necessary things, such as green onion, ginger and garlic, were all sorted and packed in small bowls.

Don't look at Zhao Youqian handling these things first, in fact, he is just preparing, after all, spices and peppers still need a little time to soak.

This gap is the time to deal with the pork liver and pork loin.

Fortunately, the cold storage in the back kitchen has a large reserve of these two ingredients, and Zhao Youqian has a lot of choice, so he got four pork loins and one liver tip.

Although the weight is not much, it is the result of his excellence.

There are not many ingredients that can catch his eyes, and it is not bad to be able to get so many.

After all, as long as the viscera, hairy belly, and yellow throat are freshly cleaned, a certain method of slaughter is required to make the taste excellent.

Of course, it is useless to tell Bixia Yuanjun about these details. What Zhao Youqian can do is to let her see clearly how he handles these ingredients.

How could Lord Taishan not understand his mind, but compared to the love between men and women, he would rather teach this lady some details of cooking, so that when Lord Taishan tastes these internal organs in the future, the delicious food will be even better , more in line with his wishes.

"Yuanjun, let's be optimistic. These two ingredients are actually similar in processing, and they are much simpler than fat intestines. If Fujun wants to drink alcohol in the future, he can do it like this, add some spicy peppers, stir-fry shallots and garlic!"

Shaking the tip of the liver on his hand, Zhao Youqian smiled at Bixia Yuanjun.

It is also to signal this noble lady to look more clearly, don't miss the details.

With her cultivation base, she won't forget it after seeing it once. As for how much flavor can be restored, it depends on the dedication of the noble lady Bixia Yuanjun.

The liver is considered to have the heaviest fishy smell in all kinds of livestock, but the taste is also a very special part. Unlike the crispy tenderness that kidneys generally pursue, the liver requires a soft, tender and crispy taste, with a slightly slag-like feeling.

A certain taste of the liver must also be preserved.

This is the special feature of the treatment, and the liver generally retains more blood. When cleaning, the blood must be removed, otherwise the fishy smell will not be removed no matter how seasoning it is.

What Zhao Youqian wants to teach Bixia Yuanjun is the method of removing the fishy smell of the liver.

The liver tip is also the tenderest and most crispy part of the whole liver.

When it comes to processing, it’s actually not too troublesome. First of all, it’s slicing. It doesn’t matter whether there are forward or reverse grains, but it must be slightly thinner.

The thickness of [-] millimeters is the best, and [-] millimeters is the limit. Keeping this thickness can shorten the cooking time, keep the fresh, tender and crispy taste, and by the way, remove the blood as much as possible when cleaning.

Moreover, there is a little technique for cutting pork liver, which was also shown by Zhao Youqian to Bixia Yuanjun. The fast and thin blade of the knife is naturally the foundation, and a piece will come out after pulling and pushing. The key to the technique is not being able to use the third knife .

But the real trick is to turn the pork liver over every five slices, so that the whole pork liver can be kept uniform in thickness.

You must know that when the knife is cut, the blade will be slightly inclined after all, which will make the upper and lower sides of the pork liver, and one side will always be sliced ​​more.

Turn over and cut from time to time, so that after the whole pork liver is cut, the liver slices also maintain a consistent thickness, so that when they are ripe, the taste and taste remain at a consistent level.

And after cutting the liver tip, you need to pay attention to cleaning, because there will be no carbonated drinks like beer in the Palace of Taishan Mansion, so Zhao Youqian used clean water, salt and high-grade liquor for the first two grabbing and washing.

Be sure to grab a large amount of blood, and then wash it with clean water. It takes at least five times before and after. In the first two times, you need to add salt and white wine to grab and wash to remove the fishy smell.

These steps have been carried out until, when the water is washed, the water that comes out is clean and there is not much blood.

It means that the pork liver slices have been cleaned. Squeeze them a little to get rid of the excess water. Otherwise, when marinating later, it will not taste good or hang pulp. You can put it on the net with a colander, and then drain the water.

The next thing is to deal with the kidneys. This ingredient is much simpler, and Bixia Yuanjun did not do less before.

Slice the kidney from the middle, divide it into two, and remove the white waist, that is, the pipes of the kidney. It must not be left at all, only the bloody fleshy part of the kidney is left.

Then in two directions, cut out a [-]-degree oblique knife, cut the waist into a chrysanthemum knife, and then cut it off.

The cleaning steps are basically the same as those of pork liver. It is also washed twice with salt and white wine, rinsed with water until there is no blood, squeezed off excess water, and placed on a colander to wait for the water to drip off.

It can be said that the ingredients that need to be prepared for the entire dish are basically completed.

And at this point, the fat sausage stewed in the cauldron also began to exude the special aroma of the fusion of spices and organs.

For a moment, the whole kitchen was filled with an alluring aroma, which made Bixia Yuanjun's cheeks a little crimson...

Chapter One hundred and eleven

'It's strange, it's just some scent...why am I blushing? '

Bixia Yuanjun himself was also very strange, but it was just that he smelled the aroma of some cooking, and his cheeks couldn't help but two blobs of red floated up.

It even made her feel a little embarrassed.

In fact, this is a very normal thing. The prickly ash and chili peppers produced by Zhutian Xiaoguan are top-notch products. Although this world also has these spices, how can it compare with the excellence in the gourmet world, which is specially for the two kinds of stimulation of spicy and numb? The taste, and the top ingredients specially bred by hybridization?

It was as if it was the first time she came into contact with chili peppers. Just smelling it had already affected her sensitive facial features.

You must know that not only the goddess Bixia Yuanjun, but also the maids outside the kitchen, servants and other ghosts, without real physical bodies, were also affected by the aroma of Zhao Youqian's cooking, and felt a trace of warmth after a long absence. exist.

And this is also the fundamental reason why Lord Taishan is so addicted to spicy food.

To put it bluntly, the realm of the nether world is a place where the yin energy of the world gathers, and the place where ghosts reincarnate is restrained. In fact, it is just a place where each ghost temporarily lives.

However, each of the ghosts has their own reasons, whether they are sins or obsessions, which also lead to the yin energy of the underworld transformed by Lord Taishan becoming stronger and stronger day by day.

Even a supreme god like Lord Taishan couldn't bear this cold feeling.

Only the unintentionally discovered spiciness can slightly relieve the chill that has penetrated into the bone marrow.

The state of mind can resist these cold breaths and keep the reincarnation of the netherworld continuing to run, but it can make oneself feel better, and Lord Taishan is not the kind of self-harming existence.

Therefore, the matter of Lord Taishan's addiction to spicy food is not a secret among the high-level people in the Netherworld.

Over time, Mr. Taishanfu also mastered the essence of spicy taste, and it has a special flavor when paired with fat-rich offal, which has become the current situation.