Gourmets in the Heavens

Of course, Mr. Taishan didn't know what kind of weird food Zhao Youqian made with his sentence of 'the spicier the better'.

Sensing that the fat sausages and spices in the stewed soup had begun to combine, Zhao Youqian's nose smelled the sharp change in the heat, and leaned over to the bottom of the stove, turned down the flame, and continued to marinate for about an hour and a half, and the fat sausages came out of the pot It's the best heat.

And this time is also the time to fry the ingredients. As for the liver tip slices and kidney flowers, you can wait, so there is no need to worry about marinating and sizing.

This is also the timing of the cooking. Generally speaking, if the marinating time is too long and the sizing time is too long, the moisture and the flavor of the ingredients will be lost.

Put it on a colander to slightly remove some water, and it is the most appropriate time to marinate and grasp the pulp about half an hour before making.

Ever since, Zhao Youqian put the big flaming stone pot on a charcoal stove at this time. It was originally used for cooking food, but now it can be used to fry the so-called base material.

But this time, Zhao Youqian is going to make more, which can be reserved for Taishan Mansion Lord to use in the future, and by the way, spread the taste of Sichuan hot pot, so that it can stay in the world of Xianxia and have a reputation.

So his ingredients this time are not only heavy, but he also added the special effect of the Great Flame Stone Pot that can enhance the spiciness.

Before the ingredients were placed, just heating the stone pot, a looming spicy smell filled the entire kitchen, even a goddess like Bixia Yuanjun couldn't stand it.

It was as if the spiciness did not come from the smell or the senses, but directly invaded the soul.

The feeling of alternating pain and pleasure made Bixia Yuanjun a little apprehensive, but also faintly looking forward to it...

The butter that was taken out of the cold storage before was added to the pot when it was cold. It melted slowly and at the same time allowed the temperature of the entire stone pot to rise evenly.

The advantage of using a charcoal basin is that because it uses charcoal that has been burned for a period of time, the temperature will be relatively stable, and of course it will be relatively high.

This is not a difficult task for Zhao Youqian.

When the butter gradually melted, a pot of golden oil with a rich aroma gradually filled half of the stone pot. It seemed that the stone pot was already full of spicy flavor at this time.

What should be added at this time is the onion, ginger, garlic, and three kinds of spices, each of which is full of a large bowl.

The fire has not reached a particularly high level at this time, so after the three ingredients went in, they did not make a strong sound, but slowly infiltrated their own fragrance into the already special fragrance while they were in contact with the butter. of butter.

Zhao Youqian was not in a hurry at this time, waiting for the smell of these spices to come out, backhanded the peppers that had been soaked for a while into the stone mortar, added a little hot water, and then began to beat repeatedly until all the peppers were soaked. The peppers have become crushed peppers.

At this time, it happened that about ten minutes had passed. The butter was heated to a low temperature, and the temperature had almost reached a medium level. The onion, ginger, and garlic put in it had already exuded all their own flavors, and the color showed a slightly brownish color. Burnt.

And the color of these ingredients is also the time when the aroma substances are released to the greatest extent.

Use a slotted spoon to scoop out the onion, ginger, garlic and other seasonings, and discard them.

Otherwise, if the heat continues to increase, there will be a burnt taste.

Then add parsley and coriander and fry for a while. On the one hand, the temperature of the butter will drop again. Vegetables with water can do this well, and on the other hand, it will also increase the fragrance of the butter. breath.

Wait until these vegetables have released all the water, showing a burnt yellow color, and after taking them out again, you can add the bean paste.

There is no need to consider whether it is spicy watercress or ordinary sauce-colored watercress, in fact, both are fine.

This is also the basic taste of the base material, and there are still a lot of bean paste like this in the Taishan Palace, and the quality is above good, so Zhao Youqian picked the material on the spot.

Put all the watercress in a small can, and at the same time, pour all the prepared spices soaked in white wine into the butter along with the white wine.

At this time, it is necessary to start paying attention, adding a spoon and stirring continuously, so that the upper layer of the butter has some slightly agitated bubbles, but not many, not to a large extent.

Then add rock sugar and continue to stir. During this process, there should be no pause for a moment, because if you stop, it is likely to make the bottom of the pot sticky. Only by constant stirring can the spices that have been soaked in white wine Bring out your taste completely.

After about half an hour, the flavor of the spices has been released to the maximum, and you can add fermented soybeans and a large amount of dried chili crushed with a stone mortar.

In fact, there are three types of peppers, such as the more fragrant Qixing pepper, the hotter sea pepper, and the colorful red bell pepper.

It's just that they all need to be crushed, and they can be added together. He just taught Bixia Yuanjun some proportions, and didn't describe the classification of these peppers in detail.

After all, some of these varieties cannot be found in this world, so Bixia Yuanjun can only look for substitutes in the future.

After adding chili and fermented soybeans, the already strong flavor of the base material will be improved to a higher level, and the hot and spicy taste will directly fill the entire Taishan Palace.

Of course, this is not the final taste, until Zhao Youqian sprinkled the handful of peppercorns and peppercorns at the same time, and removed the charcoal fire in the charcoal basin to only a few sticks, a strong and hot taste, immediately Surround the entire Taishan Mansion Palace.

But at this time, in this silent hall, rumors came out one after another.

"hot!"

"It's so hot! It's killing me!"

"It's killing me!!"

Chapter One hundred and twelve

Visions and even abnormal changes did not appear suddenly, but gradually spread since Zhao Youqian made the dishes.

The sound of 'too hot' appeared one after another in the whole hall, but there was not much pain in it, but more joy and surprise of regaining it.

Don't look at the entire Taishan Mansion Monarch Palace as if there is no one, but in fact there are quite a few maids, servants and the like.

They are all soul bodies stranded in the Netherworld. They have been inspected and have good conduct, or have some connections with Lord Taifu, so they all stay in the Palace of Lord Taishan.

You must know that when Zhao Youqian and Yan Chixia first came to the hall above the mountain, they also thought that there was no life here.

It was later discovered that there are actually quite a lot of souls inside.

It also has something to do with the habits of Lord Taishan. Although this god doesn't need guards and the like, he seems to have always retained the habit of being a human being.

Three meals a day, as well as washing utensils, must be handled by waiters. Except for sleep, this Nether Supreme seems to be not much different from ordinary humans.

Because of this, the Taishan Mansion Palace is actually much more lively than outsiders seem to be deserted.

Although the cultivation of these soul bodies is not worth mentioning, Lord Taishan did not pay attention to the many things that these soul bodies have in private. He just set the rules so that they must not violate them, and the rest will follow the flow.

On the contrary, the Emperor's Hall of Taishan Mansion was quite lively in private.