Gourmets of the Heavens - Chapter 862 The Essence of Braised Sauce

“You have already dealt with it? Let me see”

When Zhao Youqian turned back to the vicinity of the wooden house, he saw Yan Chixia who was leaning against the front of the house and ran over.

Zhao Yougan was quite speechless.

“I asked you to light a fire, so you are lazy?”

Yan Chixia took it for granted.

“You didn’t come with anything, why did you ask me to light a fire? Dry fire or water?”

“Don’t worry, if you really want to cook, I will definitely squat by the stove and listen to your instructions non-stop. Let me rest for a while now!”

Speaking of this Taoist priest who looked very heroic, he lay directly on the fence in front of the wooden house, his breathing gradually became longer, and he immediately fell asleep.

Zhao Yougan, who was already a little helpless towards this honest and lazy guy, had no choice but to put the old turtle meat soaked in the marinade with a lid, and put some ice cubes around it to prevent the freshness of the meat from being marinated. decline.

Then he came to the old stove in the mountains that was already slightly spiritual, and started to prepare to light the fire by himself.

This place will marinate the old turtle meat, regardless of whether those methods can soften the monster meat that is as hard as diamond to an acceptable level for ordinary people, he still needs to carry out the next step of cooking.

That is one of the essence of braised dishes!

sugar color.

In fact, Zhao Youqian, the essence of fried sugar color, has demonstrated many times, but this time, he will increase the amount of sugar color a little bit more for monster meat that needs to be processed for a long time.

Directly reduce the use of soy sauce, which is also the difference in the regional style he used to make braised dishes this time.

Braised dishes are widely spread in the gourmet world, and many different dishes have been derived, such as Jiuzhuan Dachang, Dapan Chicken, etc., all of which are new dishes with braised cooking techniques and other methods added.

Therefore, the taste and habits of each place have also made some changes to the traditional braised dishes.

This time Zhao Youqian saw that the ingredients were different, so he made some changes in the method, especially for things like the old turtle, which could not be fully utilized in the traditional northern braised cooking.

It happens that, except for the braised cooking of Hunan Province cuisine, Hubei Province’s cooking methods are the most distinctive for this type of aquatic cuisine.

As a place with hundreds of lakes, aquatic fish and shrimps are abundant, and the handling of fish and turtles and other things, Hubei Province is not at a certain level.

So Zhao Youqian will naturally absorb elements from this aspect.

One of the key points of making soft-shelled turtles in Hubei Province, especially braised soft-shelled turtles, is that no soy sauce is used for coloring. Some light soy sauce may be added for seasoning, but dark soy sauce will definitely not appear in the sauce.

Also because of this, to make the color and luster of the dishes excellent, fried sugar color is the most important thing.

Of course, this alone is not enough, this is to talk about the characteristics of aquatic products such as Braised Braised in E Province, and the sauces needed.

But Zhao Youqian hasn’t reached this point yet, so let’s fry the sugar color honestly first.

Considering that this is to make soft-shelled turtles, which are rich in gelatin, too much oil will make the taste more intense and make people feel greasy, so he did not use oil to stir-fry, but directly carried out the easiest-to-handle water-frying .

The so-called water frying is to put sugar and water directly into the pot according to the ratio of one to three, and fry slowly.

Use uniform heat to evaporate the water, and the sugar will be heated more stably to 100 degrees, and then quickly reach the level of caramel after the water disappears.

At this time, put some hot water into it, and it can be fried into a basic sugar color.

In fact, this frying method is very suitable for novices, or you can use this method when you need the sugar color to not be so oily.

In addition, you can always use medium and small fires, and if you are willing to spend time stirring continuously, even beginners have a high success rate.

As long as it shows a little maroon, it can be put into the water directly. If there is no oil, even if you add water, it will not explode, and the safety is quite high.

Of course, this kind of sugar color also has disadvantages. The aroma will be much worse than fried ones, and the color will also be slightly worse. However, there are several sauces behind Zhao Yougan that can make up for this problem, so it doesn’t matter.

It didn’t take too long for this kind of rudimentary sugar color, and it was quickly fished out by Zhao Youqian from the old stove.

And at this moment, he realized the ability of this old stove, or something special!

You must know that although the materials used in Zhutian Xiaoguan are used, the quality is only first-class. In addition to the relationship of water frying, the aroma, color, and sugar color should all be inferior.

But while frying, Zhao Youqian discovered that this old stove seems to have the ability to make the dishes in the pot taste better.

He didn’t really confirm this until he started to observe carefully.

Even though they are all dark and viscous sugar colors, there seems to be no difference, but a little bit of aroma and increase in gloss have already raised the level of this sugar color to another level.

‘It’s heart-warming’

Looking at the stove, Zhao Youqian couldn’t help feeling a little moved, but fortunately, he quickly suppressed it.

After all, he still has to consider his future breakthrough in culinary skills. Although the attributes of this stove are excellent, it is not worth it for him to waste it.

However, he became more and more convinced that today’s dish should taste extremely good.

First turn off the fire, and then Zhao Youqian started to process some onion, ginger, garlic and spices that were to be roasted together with the old turtle meat, and began to prepare the sauce to be used.

The first is the chili sauce, some of which are ready-made in Zhutian Xiaoguan, and some can be made on-site, and the chili sauce can be used after a little pickling.

Chop green and red peppers, add minced ginger and garlic, and serve with some cooking wine, salt, sugar, and rice vinegar.

After pickling, it can be used directly.

This simple fresh chopped pepper chili sauce will have an unusual flavor whether it is eaten directly as a side dish or steamed fish and pork ribs.

There are naturally differences in cooking this old turtle.

The reason why Zhao Youqian is quite proficient in the dishes of Hubei Province outside of Sichuan Province and Hunan Province is that on the one hand, the three have similarities, and on the other hand, these cooking techniques are also good at eliciting umami with spiciness.

It is different from Cantonese cuisine, which focuses on the original taste.

It also pays more attention to the matching of seasonings and the stacking of layers.

Not only hot sauce, but also various spices, celery, onion, green pepper, green onion, ginger and garlic.

Everything that the braised soft-shelled turtle should have is fully prepared, and the old soft-shelled turtle meat has been kept in the marinating environment for an hour.

This time has finally come to witness whether the monster meat can be loosened with ordinary cooking techniques.

Estimating the approximate time, Zhao Youqian directly opened the iron basin with the lid on, and at this time the faint bloody smell on the old turtle meat had completely disappeared.

The only thing left is a faint compound flavor of onion, ginger, spices, fruit and honey, coupled with a slight earthy smell of aquatic products.