Gourmets of the Heavens - Chapter 836 The flames rise to the sky, and the pungent taste shakes Donghua (1)

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. Maoxuewang, the origin of hot pot!

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 very white and swollen after boiling, and it looks like three to five minutes after the water boils, take out the fat intestines and remove the water and ingredients that were blanched inside. .

Then you can start to marinate the fatty sausage.

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, it’s not that they are not available here, but some production areas have requirements, and there is no such urgent way 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, 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 marinade 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 quack dish much 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 kept stirring 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. Wait until the fat intestines are marinated, and 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, he turned his attention to the remaining ingredients.