The pig-killing dishes were almost ready, and now Zhao Youqian had some free time to taste the jelly he had made before.

As soon as he took the bite, Zhao Youqian was reminded of the time when he was a kid in the summer, when he squandered half a bowl of scraped jelly in one gulp.

The hot and sour taste and the smell of fermented bean curd sauce are the feelings he is most familiar with.

The light mung bean in the aftertaste mixed with the clearness of monk fruit also made him feel that this finishing touch had an effect beyond his expectation.

Cooking also consumed a lot of energy. It only took two or three minutes for two bowls of jelly to go down his stomach, and he even felt like he still had some unfinished food.

Although there were still a few bowls on the table in front of him, he was not ready to eat them.

On the one hand, he didn't know if there would be any more customers in the future, but on the other hand, he also wanted to take these back to the dormitory and give them to Yuki Onome and the others to try. I think Zashiki Warashi would like the taste very much.

A smile appeared at the corner of his mouth, and Zhao Youqian's figure was shrouded in smoke, looking quite contented.

Hong Qigong on the dining table has already entered the stage of waiting for food, while Li Locke is still unable to extricate himself from the alcohol in the jelly. He will feel dizzy for a while after eating one bowl, and he will feel dizzy after eating another bowl.

Until the "didi" sound that everyone in the small restaurant could hear sounded.

This is the alarm clock set by Zhao Youqian. It means that the bone broth in the pressure cooker has been stewed. Soon, the same beeping sound sounds, which means that the blood sausage and the white meat have all finished stewing at this time. .

After clapping his hands, Zhao Youqian also came to his senses from the beeping sound.

'It's time to finish the dish!'

Stop all those timers.

It's said to be complete, but in fact it's just assembly.

He took out a copper pot, but it was not the kind that could put a charcoal fire in the middle, but a large-diameter copper pot similar to a casserole.

Due to the oxidation reaction, sauerkraut will become greener and crispier as it is cooked in a copper pot, so the copper pot is the best partner for sauerkraut. Place three large balls of sauerkraut on the bottom of the copper pot, and then sprinkle in the dried shrimps. And dried oysters, the soup that has been simmered in the pressure cooker until it smells like bone broth is poured directly into it.

While pouring, I lit the fire under the copper pot, and soon the sauerkraut began to boil.

Then take out the white meat, the best pork belly, cut it into thin slices that can transmit light, and spread them on the sauerkraut one by one. For a while, there was no trace of sauerkraut on the copper pot, only countless snow-white meat slices. The constant shaking up and down in the gurgling soup also makes some lard oil float on the bone soup, and is absorbed by the sauerkraut during the boiling process.

The next thing Zhao Youqian cooked was the carefully made blood sausage. He took out three pieces from the pot, with fresh casings and dark red pig blood wrapped around them.

As soon as the knife cut, a stream of juice burst out, and a unique aroma of pig blood wafted out.

Hong Qigong, who had been impatient for a long time, quickly came to the bar counter closest to the kitchen and looked at Zhao Youqian's final assembly. It would be better if he put back the bowl of jelly he picked up at this time.

Finally, arrange the cut blood sausages, add salt and white pepper to the soup, then Zhao Youqian picks up the lid and covers the simmered pig vegetables, and continues to simmer for fifteen minutes until the sauerkraut and white meat are fragrant. The pig-killing dish has a rough flavor but contains the delicate thoughts of the northern residents of Yaozhou.

Served with chopped green onion, coriander, and the indispensable garlic sauce, which is minced garlic mixed with soy sauce as a dipping sauce, the Northeast Yaozhou specialties cooked on the stove are completely completed.

Zhao Youqian even paired it with some tofu and vermicelli, treating this dish as an alternative hot pot. The meat and blood sausage are almost eaten, and new bone broth can be added to cook these hot pot dishes.

I saw Hong Qigong finally returned to the dining table where he had cleared away the finished jelly bowls. A large copper pot with coal burning under it was brought over. The moment Zhao Youqian opened the lid of the copper pot , a faint golden light that was shining but not dazzling was emitted.

The blood sausage and white-cut pork in the pot are dyed with a layer of golden light, and more importantly, the stewed bone soup, with a light golden color mixed with yellow and green sauerkraut, is constantly boiling, making people feel like It was like seeing a scene in a dream.

It's not a particularly strong aroma, but the lingering deliciousness of the pork combined with the smell of sauerkraut makes it hard to curb your appetite.

Not only Hong Qigong, the old gourmet, but Zhao Youqian and Li Luoke couldn't help but pick up the bowls and chopsticks.

"What else are you thinking about? Let's do it!"

People who really love to eat are so straightforward. Hong Qigong didn't care that he was much older than the two people around him, and he was said to be rude when he ate.

A big spoonful of soup, meat and blood sausage was put into the bowl. Of course, the most important thing is the sauerkraut, the more the better.

As a result, Zhao Youqian and Li Luoke could only watch as this one of the Five Ultimate Masters in the World, who was extremely skilled in martial arts, quickly piled his bowls into a small mountain with his hands.

Zhao Youqian even doubted that if the bowl could still be filled, Hong Qigong could put a few more spoons in it.

Fortunately, this is just an ordinary rice bowl. Even if it is full and piled up, there is still a limit...

'Although this limit is already very high...'

Zhao Youqian looked at Hong Qigong's bowl with twitching eyes at the sauerkraut and white meat and blood sausages that were piled higher than he was sitting on. He finally gave up the idea of ​​complaining and turned around to fill a large bowl of boiled food for himself. It takes ten minutes to create a rich soup with the flavors of sauerkraut, white meat, blood sausage and bone broth.

This is the essence of the essence. In order to enhance the freshness, he also added some dried shrimps and dried oysters to add some seafood flavor and make the soup more refreshing and mellow.

"Hu~hu~"

He blew it to make the bowl of soup in his hand slightly cold. At this time, Zhao Youqian would not use Baigui's ability to cool down. Without this hot and spicy flavor, it would really be missing.

Locke Li imitated Zhao Youqian's method behind his back. He also made half a bowl of soup first and blew it carefully. He did not dare to eat anything too hot.

But when he took his first bite of the fresh soup, he was completely captured by the rich and sour aroma with a hint of delicious seafood.

It's like a huge wild boar is walking through the sauerkraut forest.

The rich aroma of pork bones and pork should make people feel the smell of lard, but the addition of sauerkraut completely absorbs the greasiness of lard. However, there is actually an undetectable drizzle falling in this forest. That rainwater It contains all the taste of seafood.

Almost as soon as he poured it in, Locke Li's face turned red, and his whole body seemed to be in a sauna. The blood and cells in his body began to surge continuously, and the boiling power was calmed down by a gentle energy and integrated into his cells. Among them, a more detailed change that changes his potential is taking place in his body.

What's more important is that his chakra seems to be ignited, being consumed, but also becoming more pure.

“Delicious, so delicious!”
Chapter completed!