The hundreds of ghosts who were looking at Zhao Youqian eagerly were not like a group of demons and sprites that Dongying could stop a child from crying at night, but more like primary school students who were waiting for food.

Anyway, in Isayama Yomi's eyes, this is the image of these Hyakki.

"Make it smaller. Eat one bowl first before adding more. The stone pot fish will be divided into three for one pot!"

While Zhao Youqian was loading up the rice, he directed a few of the diminutive Baiguis to carry the stone pot fish to the designated location so that Baigui could start eating.

However, he would definitely be too busy to load the food by himself, so soon Isayama Yomi also joined in.

The rice exudes white smoke and has a strong aroma, and it seems that colorful crystal colors are flashing on the rice grains.

It didn't emit too much amazing light. After the faint golden light faded away, it meant that the stone pot cured rice had a special-grade taste, which was enough for the Baiguis.

The fat from the simmered sausage and cured chicken coats each grain of rice with a crystal luster. The aroma of rice mixed with the rich flavor of cured meat hits your face, coupled with Zhao Youqian's special clay pot soy sauce.

Just by looking at it, Isayama Yomi couldn't help but salivate.

Not to mention that under Zhao Yougan's flipping, the layer of golden and slightly brown rice crust under the stone pot is a delicacy that rice lovers must not miss.

The lard and the fat left after cooking the cured meat are mixed together to form a layer of crispy rice, which is the absolutely delicious flavor of this pot of rice.

Just look at Zhao You's dry hands and quickly cut up the complete piece of rice, and then mixed it completely and evenly into a pot of rice, adding another kind of aroma and flavor to the already fragrant pot of cured rice. Taste.

"Let me help you install the few here!"

Resisting the urge to grab a bowl and start eating on the spot, Isayama Yomi picked up a rice spoon and helped Zhao Youqian start loading rice for Hyakuki.

Fortunately, there were not too many Hyakki who came this time, only some of them, and many were being controlled and trained by the Yuki Ono in the buildings owned by the Hirano family, so Isayama Yomi's suffering did not last too long. After taking her own portion, she was finally able to hold a stone pot and eat the remaining portion of the cured rice.

“It smells so good!”

Finally, I could taste the stone pot cured rice directly. However, Isayama Yomi's appetite was not as impulsive as before. He took out a spoon, scooped a spoonful of the rice first, and then put a piece of sausage on it.

"Ugh!"

After stuffing the rice and sausage into his mouth in one bite, the first thing Isayama Yomi felt was satisfaction, an unparalleled sense of satisfaction.

It was as if the stomach, which had been hungry for a long time, had finally been comforted. Even if the food in the mouth had not yet entered the stomach, the aroma alone made it feel satisfied.

“This smell!”

With a look of surprise on her face, Isayama Yomi began to dance unconsciously. The rhythm of the dance seemed to follow the rhythm of the breathing of heaven and earth, making her every move full of harmony.

And the feeling that this stone pot cured rice brings to Isayama Huangquan is the word "harmony"!

Habitually, when cooking Baigui cuisine, he completely released his "harmony" cooking heart and mind. Zhao Youqian seemed to have done little cooking for this stone pot rice, but in fact, he had poured his heart and soul into it.

The rice brought by Peng Hou was also tainted with a hint of the five elements, making the simmering rice completely echo Zhao Youqian's cooking spirit.

Whether it is the aroma of lard or the aroma of cured meat oil added later, they are all integrated into the rice during the simmering time. The appearance of the crispy rice only increases the taste of the rice, and the last few spoonfuls of clay pot rice are poured in Soy sauce is the real essence.

Although it looks no different from ordinary soy sauce, it is carefully made by Zhao Youqian. While the fire pit is still grilling, he uses charcoal fire to add rock sugar, light soy sauce, soy sauce, and a little vinegar to boil with water until it becomes soupy. It's complete when the juice is fully boiled and all the rock sugar has melted.

The clay pot soy sauce used in this way is not only useful for making this kind of stone pot rice. Clay pot rice is easy to use. When paired with scallion oil, it is the best source of fresh and salty flavor for the scallion oil noodles.

It is this kind of soy sauce that makes the taste of rice more prominent. The rice, which Zhao Youqian calls "Penghou rice", constantly releases the aroma of rice in Isayama Huangquan's mouth. It is blended with other ingredients, completely The warm taste of harmony.

A touch of salty and sweet, the aroma of rice starch, the surprise of occasionally biting into the rice crust, and the satisfaction of chewing the sausage and inadvertently releasing the fat.

Isayama Huangquan was almost immersed in the harmonious melody brought by the stone pot cured rice rice and couldn't extricate himself.

And the rest of the ghosts were all caught in this situation, which made Zhao Youqian both interesting and funny.

But he can also take the opportunity to cook the next dish.

Stone Pot Pork Offal Stew!

As the finishing touch to the stone pot dishes, this dish is actually not complicated.

First, he heated a stone pot and boiled a pot of water. He picked up the pork liver slices and pork loin slices that had been marinated and soaked in sake, and put them into the boiling water. After three to five minutes, he Blanch it for a few seconds and pick it up.

Despite this inconspicuous step, blanching can greatly remove the fishy smell in these two kinds of pork offal.

Then there is the conventional marinating, cooking wine, white pepper, oyster sauce, plus a little black pepper sauce and a little Zhuhou sauce. These are the sauces that Xiangjiang-style dishes like to use, and then add half a spoon of sugar. Spoon salt.

Wait until all the seasonings are put in, and then start kneading them. After kneading all the flavors into the two ingredients, sprinkle a thin layer of starch and spread them evenly. This can maintain the moisture in the ingredients and maintain the taste of the ingredients. Crisp and tender.

Then seal in some peanut oil, the purpose is also to increase the fragrance and seal in the moisture.

The two kinds of pork offal together are a big bowl full, but to be serious, there are not many loin slices, but there are quite a lot of pork liver, which makes the pork loin a rare item.

However, Zhao Youqian didn't mind this small problem too much and started heating the stone pot directly. With the experience of the previous two times, he controlled the heat better this time. There were no cracks on the outside of the stone pot, and the internal temperature had reached reached the apex.

First, I put some peanut oil to heat up, and when the oil in the stone pot started to smoke, I added the chopped onions, green onions, ginger slices, shallots, and millet. These spices were just to add flavor to the stone pot. The base flavor of a dish.

This method is quite popular in Guangzhou and Xiangjiang. In their words, it is called (jue) (jue) pot, which is used to describe the sound of the dishes when they are served.

That's why Zhao Youqian made this dish after the meal started, just to let the ghosts eat the freshest and hottest taste.

When all the ingredients in the stone pot exuded a rich aroma, Zhao Youqian directly placed the kidney slices and liver slices one by one on the spices at the bottom, stacking them layer by layer, staggered just right, obviously they were thin layers , but a lot of weight has been put into it.

Then cover the lid and pour a circle of cooking wine along the edge of the pot. After another five minutes, the dish is complete.

“Another new dish!”
Chapter completed!