Gourmets of the Heavens - Chapter 609 Thick but not greasy, fragrant but not salty

The illusion of space in the taste seems to be powerful, but in fact it is just a small attempt by Zhao Youqian.

The key to the first step lies in the choice of eggplant.

Don’t look at Zhao Youqian just randomly picked out half of a pile of eggplants to make eggplant boxes.

In fact, in the process of cleaning and sorting, Zhao Youqian had already made a selection.

The skin should not be too thick. When you pinch it with your hands, you can press a small hole, but it will rebound slowly. This kind of eggplant ensures that the water inside is still sufficient, and it is also the most suitable eggplant for making eggplant boxes.

But that’s all, it’s just an ordinary eggplant box. How can we create the illusion of eggplant that is as soft as air?

Batter and frying time are the second key.

With sweet potato flour, the thickness of the coating is uniform enough, and when the eggplant box is fried in the oil pan, the water vapor of the eggplant itself will expand the outer layer of batter.

The steam creates a gap between the batter and the eggplant box, and the appearance of the gap also makes the eggplant part of the eggplant box appear to be steamed.

When the frying time is slightly extended, the eggplant wrapped in the outer layer will be released enough water and the high temperature will become like eggplant puree.

In the end, it forms the illusion of taste that is similar to air cotton, which makes people feel different.

Speaking of which, there are not many key points, but to form such a feeling, the requirements for the control and judgment of the heat and ingredients are simply beyond imagination.

Even at Zhao Youqian’s level, it’s just trying to achieve it now. In fact, according to the real situation, this dish is not yet complete.

But he really did try to get as perfect as he can make it now.

Only then did the golden abnormal light appear, showing the Linyin that can only be found in Lin-level dishes.

It can be said that just such a dish has satisfied today’s diners, but the following dishes will not be simply perfunctory.

Especially the guests who knew Zhao Youqian’s cooking habits were looking forward to the next two dishes.

After all, the first course was already so amazing.

After all, the fried eggplant box is an appetizer. For children, the combination of sweet and sour tomato sauce is just a snack, and it is not enough to satisfy their strong appetite.

Just looking at the plate of eggplant boxes, the little girl and the others ate it up in the blink of an eye, and knew that they were still waiting for food.

Especially for the little girl who came to Zhutian Restaurant for the first time, her hands were already shiny.

In fact, she was also quite embarrassed, but…

The dishes made by Zhao Youqian are so delicious, I can’t help it!

Two big flickering eyes looked towards Zhao Youqian, full of longing for the next dish.

It can be said that the little girl was completely conquered by Zhao Youqian.

On the other hand, Tanjiro also began to introduce the diners present to the little girl, as well as some rules of Zhutian Restaurant, especially telling her that she can come here to eat every day.

It is necessary to make the little girl no longer wander and starve.

After the exchange, Tanjiro’s gentle temperament and kind heart also made the little girl accept that she has such a big brother to take care of.

After finding out that everyone had eaten to their heart’s content, Zhao Youqian didn’t stop, instead he asked Zhang Xiaofan to send out the fried eggplant boxes, and then started to deal with other dishes.

Break the Chinese cabbage with the outer layer of old leaves removed into small pieces, then cut some dried peppers, garlic, and scallions.

To make boiled meatballs and cabbage vermicelli, these things are indispensable, and this is the only dish that requires two kinds of spices.

For the northern cuisine of Yaozhou, as long as it is cooking and stewing, there must be two indispensable spices.

Star anise, cinnamon!

It doesn’t need much, but if it’s missing, it’s not the flavor of Yaozhou northern cuisine, so Zhao Youqian naturally wouldn’t spare these two soul ingredients.

The slow-cooked meatballs and meatball soup were set aside for later use, and Zhao Yougan lit the cannon directly.

With the sound of ‘bang bang bang’, the eyes of the diners who were still discussing also looked over, knowing that the second course was about to start the finishing process.

Especially for an old gourmet like Hong Qigong, with the fried eggplant box, he can drink two more glasses when he smells the aroma of cooking, he can really be regarded as a veritable old alcoholic.

Bring the wok to a high heat, because the dishes are mostly vegetables, so Zhao Youqian naturally has to pay attention to the use of oil.

Instruct Zhang Xiaofan to cut a few pieces of old tofu and spill out the cleaned beans.

Zhao You put a spoonful of soybean oil into the pot, not only soybean oil, but also a little lard before that. You must know that even if there is meatball soup, because there are many kinds of vegetables in it, vegetable oil alone cannot stimulate the taste of all vegetables , meat oil is inevitable.

Among them, frying vegetables with lard is the most fragrant, and it can also soften the fiber of vegetables, which is a perfect match.

I saw the white lard melted into the soybean oil in the blink of an eye, and a scent wafted up, then put the chopped ingredients, garlic, and scallions into the pot to burst out the aroma of these two spices, and then put it in Dried chilli segments, star anise, cinnamon.

When the flavors of these ingredients are completely released by the hot oil, the beans and the Chinese cabbage that have been broken into small pieces are directly fried in the wok!

‘crash la la’

For a moment, the entire Zhutian Restaurant was filled with the irritating sound of these vegetables coming into contact with the hot oil.

The special aroma of spices and meat oil paired with vegetables permeates directly in Zhutian Restaurant.

Turning the huge iron pot, Zhao Youqian showed his extremely strong waist strength, and evenly stirred a large pot of cabbage and beans, and even began to stir the spoon constantly.

You must know that the two ingredients, beans and cabbage, must be stir-fried over high heat, so that the original green flavor of vegetables will disappear.

Otherwise, the stewed soup will have a lingering astringency.

A spoonful of dark soy sauce, a spoonful of cooking wine, stir-fry evenly over high heat, then take out the cooked meatballs, put them into the iron pot, and add Zhang Xiaofan’s chopped old tofu into it.

Be sure to let them all be stained with the rich aroma and taste of the iron pot. When all the cabbage has softened and released the moisture that belongs to the vegetables, it is time for the meatball soup to appear.

Pour the meatball soup with a few oil stars directly into the big iron pot, then add two spoonfuls of salt and one spoonful of pepper, without seasoning with other things, and just simmer like this.

Control the fire to medium heat, cook for ten minutes, then put the soaked and cleaned sweet potato vermicelli into it, and cook for another three to four minutes.

This dish can be served with rice, can be drunk as soup, and can be served with boiled meatballs and cabbage vermicelli, which is considered complete.

Don’t look like it’s fried again, it’s a big fire, and there are a lot of spices.

There is also a lot of oil used in this dish, but when you taste it, you will only feel that it is rich in taste but not greasy at all. thirsty.

The rich taste produced by using a variety of dishes is the characteristic of northern cuisine, and this dish shows it vividly!