Gourmets of the Heavens - Chapter 863

At this time, the yellowish-white fruit puree has been oxidized with a light blue color, and the turtle meat buried in it doesn’t seem to have changed in any way, but Zhao Youqian can see some changes from the changes in the position of those meat pieces in the basin.

Of course, looking at it is definitely not enough, and it feels more real to touch it directly.

Even if he is very sure of his own eyesight, Zhao Youqian will still get started, this is a responsible attitude towards the ingredients.

The hem of the skirt, the belly, and the small half of the leg, at this moment, Zhao Youqian’s touch is no longer a simple and hard feeling, and it doesn’t take a lot of strength to pinch it.

However, the fact is that even if it has been softened to such an extent, the teeth of ordinary people are still difficult to bite. It seems that the hard cowhide has softened after being soaked in water, but it is still not a part that can be used to make ingredients.

For Zhao Youqian, this attempt obviously failed, but he was not disappointed.

Because since it has been softened to a certain extent, it means that these monster meats that have been cultivated for many years can still be tasted by ordinary people, as long as there is enough time or he can think of other ways.

In particular, rotten meat is not only a matter of marinating, but also a very important step of stewing in the pot.

The soft-shelled turtle meat, which had been softened to the hardness of a beef bone, was taken out by Zhao Youqian. Obviously, the texture inside the meat was cut off, and this was the limit of softening with honey and fruit acid enzymes.

In fact, the effect may be better, but it needs to be marinated at least overnight.

Ordinary people don’t say whether there is such a condition, but I’m afraid it is difficult to achieve these complete conditions.

In Zhao Youqian’s view, the current level should be the limit that ordinary people can achieve by ordinary pickling, excluding wealthy families.

“Old Yan, wake up!”

“It’s your turn to light the fire, boil water for me!!”

While washing the turtle meat, Zhao Youqian unceremoniously began to order Yan Chixia.

If you want to eat good food, you have to accept exploitation honestly, otherwise, eating and drinking for nothing is not such a good thing.

Yan Chixia, who was resting with her eyes closed, woke up with a jolt when she heard Zhao Youqian’s voice.

“I’m coming!”

Rubbing her hands together, Yan Chixia squatted down next to the old stove, picked up some wood, and casually lit a fire talisman to enter.

While heating the pot, another stream of clear springs was drawn, filling the pot on the stove half full.

He didn’t use spells to heat directly, but just shortened the process with spells.

Naturally, Yan Chixia has seen Zhao Youqian’s thoughts, if it is really possible to cook these monster meat well by means that ordinary people can do.

In Yan Chixia’s view, it was also a good thing.

At least for ordinary people, there is finally a place where these monsters can be used.

After boiling the water, Zhao Youqian chopped the washed turtle meat into bite-sized pieces. According to the softening degree of the turtle meat, it is not difficult for ordinary people to do this step. It is not difficult to do it with a kitchen knife, but it is also possible to use an axe. .

Then put the chopped meat into hot water, and added some cooking wine, green onion and ginger by the way.

The step of blanching is indispensable. In addition to removing some of the remaining earthy smell, it also makes the meat tighter, so that it can maintain a more firm and springy taste when frying.

Although for ordinary people, this turtle meat is too hard to bite, but Zhao Youqian is still unwilling to give up these details.

Because these are not only more layered in taste, but also have important meanings in aroma and integrity of finished dishes.

The blanching time is longer, about 20 minutes. When Zhao Youqian fished out the turtle meat, they were just cooked to the center.

Zhao Youqian, who was not surprised by this, scooped out the waste water from the old stove, and used a broom to flush away the remaining water.

Then began to cook the braised turtle.

Heat up the pan, heat the pan with cold oil, add a spoonful of vegetable oil, then add the onion, ginger, garlic, ginger slices, garlic, and onion knots. All of them need to be relatively large, because the cooking time will not be too short.

When the aroma of onion, ginger and garlic comes out, add bay leaves, nutmeg, star anise, and cinnamon. In fact, these are optional. What Zhao Youqian likes is also the commonness of these spices, as well as slightly speeding up the stewing of meat Bad effect.

When the hot oil is added, the flavor of the spices is also very fast. After the aroma is mixed with the flavor of the spices, directly put all the blanched turtle meat in, and at the same time add the special red oil chili sauce.

This can also be replaced with bean paste, or even left out.

The purpose of putting these hot sauces is to make the soft-shelled turtle meat taste good, but if it is only for boiling, this step does not make much sense.

But next, the fresh chopped pepper sauce that Zhao Youqian made on the spot had to be added.

Because of the rice vinegar, the peppers ferment quickly, and the addition of this part will also make the turtle meat soft and rotten faster when it is fired.

Moreover, rice vinegar also has the effect of enhancing freshness and deodorizing, and the salt and sugar added to it when paired with it have a bit of seasoning meaning.

Stir-fry until the aroma is tangy, add onion and continue to stir-fry until the color is red and bright, directly add a lot of hot water, it is not enough to submerge all the turtle meat, and the amount should be doubled.

After all, it is best to put enough water for stewing at one time.

The entire pot was half full, so Zhao Youqian stopped, and then added the fried sugar color to it, and then waited for the contents of the pot to boil, then covered the lid, and simmered slowly.

There is no need to add salt for seasoning. On the one hand, there is saltiness in the sauce. On the other hand, once the meat is added with salt, it will not be easy to be stewed until it becomes soft.

Therefore, the ingredients must be tasty and soft. Usually, the seasoning is started after the ingredients have been stewed to a certain extent.

Zhao Youqian naturally followed this principle, but under his command, the taste of the braised soft-shelled turtle was really unusual.

In Yan Chixia’s view, it simply surpassed the concept of braised dishes.

Generally speaking, braised dishes are stewed with sugar and spices, and they are ready when the time comes.

Where did so much sauté and sauce come from?

In fact, this is also an evolution of stewed dishes, especially for aquatic products such as turtle meat. The effect of sautéing sauces and spices is the best after stewing.

You can also use this kind of sautéing to remove or suppress the fishy smell of most aquatic products.

The spiciness can also stimulate the delicious aquatic taste more prominently.

The rich aroma began to drift away with the cooking of the pot, not to mention Yan Chixia who was close was drooling.

Even the hunters in the depths of the forest, and even the floating existence of Yiyin who lives in a hut farther away showed a hint of surprise.

“Where is this aroma coming from?”