Chapter VIII Thick and fine pork-killing dishes (2)
"Xiao Li, where did you get this wild boar?"
I noticed that there is an energy in this ingredient that is different from ordinary ingredients. When I processed the pig blood and marinated the pork, I didn't feel it so obviously. However, when I chopped the pork bones, I felt that it was different from ordinary ingredients. The energy became more and more obvious.
Zhao Youqian didn't have much feeling when handling the ingredients that Locke Li got from Naruto World before. Although he had felt a little different energy, it was not as clear as today.
"This wild boar?"
Hearing Zhao Youqian's inquiry, Li Locke thought for a while.
"It seems to be near the training ground... I heard from Teacher Kai that it seems to be called the Forest of Death..."
After hearing this impressive name, Zhao Youqian nodded.
He just said, according to the fact that many animals in the Naruto world also possess chakra, how could there be nothing special about the ingredients.
"No wonder...it seems that you are very lucky, Xiao Li!"
"The dishes made with these ingredients will probably allow you to cultivate chakra and recover faster than ordinary ingredients!"
It was also the first time for Zhao Youqian to come into contact with Hokage ingredients with such obvious energy, so it was hard to say what would happen.
"After you finish eating, see what changes there are. Remember to tell me and I will adjust or change the recipe."
Unexpectedly, Zhao Youqian would say this, but Li Locke nodded quickly.
"I know the store manager!"
As a casual reminder, Zhao Youqian also started to boil the pork bones in his hand, blanch them with water, cooking wine, green onions and ginger, and then remove the foam. If they were placed in a normal soup pot and continued to boil, it would probably take at least an hour or more to complete. .
This kind of preparation time that can usually be done in advance is definitely not possible today, so Zhao Youqian directly took out the pressure cooker. This kind of pot uses pressure to make the food softer faster and can also speed up the preparation of soups. The taste will almost not change as long as it lasts. The cooking time makes a big difference.
Especially when making bone soup or beef tendon and other foods, Zhao Youqian habitually uses a pressure cooker, which is more convenient.
When all the bones are put in and the steam valve of the pressure cooker starts to make a "puff, puff" sound, turn the fire to medium-low and simmer for half an hour. It will be almost ready to be used as the base soup for the butchered vegetables.
Generally speaking, 10 minutes in a pressure cooker is about 25 minutes in an ordinary pot, so half an hour of stewing is enough to allow most of the flavor in the bone broth to be incorporated into the soup.
After all, the ingredients used in butcher's cabbage are quite greasy, and Zhao Youqian didn't want to make such a thick bone soup. Even if the Northeastern sauerkraut, a magic weapon to relieve greasiness, is added, it is best to use clear soup as the main ingredient.
The bone broth is simmering here, and the white meat that is indispensable in the butchered vegetables has to be processed.
I specially reserved the best "belly meat" from a row of pork belly. This is the part close to the pork belly. There is not so much fat. The ratio of fat to lean and the skin gelatin are the best among pork belly. Use this Making white meat is really a bit wasteful, but it’s all eaten anyway.
Moreover, the wild boar that Xiao Li got was quite big, so it was not a pity to use such a good thing.
The skin of the good pork belly cannot be removed, so if the system had not directly helped to remove the hair, it would have taken Zhao Youqian a lot of time to plucking the hair, which also made him feel a little relieved about the cost of the one hundred points. A little, at least not too much wasted.
Because it is making white meat, it is different from twice-cooked pork. The pork skin cannot be roasted or roasted in the usual way. Otherwise, no matter how it is stewed, the texture of the pork skin will be extra tough. This is also the best way to make white meat with garlic paste. Special attention should be paid to such dishes.
Because it is fresh meat, there is no need to blanch it. Just add onion, ginger, cooking wine, star anise, cinnamon, and peppercorns directly into the boiling water. After the water boils, just remove the blood foam that will appear on the surface.
At this time, because several pots started to cook at the same time, the entire Zhutian Restaurant was filled with a layer of white mist. There were still a few bowls of jelly left that had not been started. Hong Qigong smelled the aroma of pork in the air, and Halazi really couldn't bear it. It couldn't help but flow down.
Not to mention Hong Qigong, even Li Locke couldn't help but keep glancing towards Zhao Youqian's kitchen.
Zhao Youqian, who is cooking, will not care about them. When the white meat is cooked, just turn on the low heat. It will take about half an hour. At that time, it will be soaked in the broth until the temperature drops, and then cooled. This is also preservation. The way the juices sit in the meat.
Now Zhao Youqian has to deal with the real soul of the butcher's cabbage, Northeastern pickled cabbage!
Speaking of which, if it is not specially made in Yaozhou restaurants, most restaurants will not prepare it. This is also related to the fact that Yaozhou is too popular, and Northeastern sauerkraut must be made with meat and meat soup that is heavy in oil and flavor. Except for the northern Yaozhou line, With low temperatures all year round, it is difficult for people in the south to get used to eating such rich and greasy food every day.
Therefore, even if Yuanyue provided Zhao Youqian with a lot of Yaozhou-specific ingredients, there was no ingredient such as Northeastern pickled sauerkraut, which is less accepted by Dongying people.
Of course, Zhao Youqian also has his own solution, the system mall!
This function that had been idle for a long time was finally used by him once, but a jar of pickled sauerkraut actually cost him two hundred points, and Zhao Youqian also twitched a bit.
But it wasn't like he didn't gain anything. At least when he harvested this tank of pickled sauerkraut, he also got a sauerkraut tank that was well-raised enough.
This thing is just like the pickle jar in Sichuan Province. It needs to be pickled frequently to grow slowly. When Zhao Youqian saw that the sauerkraut was given as a gift when buying it in the mall, he simply gritted his teeth and bought a portion of sauerkraut.
Just think of it as spending two hundred points to buy a sauerkraut jar, and you can pickle the sauerkraut by yourself in the future.
I have to say that the sauerkraut produced by the system is indeed of the highest quality, not to mention the best cabbage in Northeast China. Moreover, the stems have been pickled until they are a little transparent, and the leaves are still a little yellowish and green in the good season.
This appearance means that the sauerkraut has been pickled at the right temperature.
An alluring sour smell wafted out from the pickled cabbage vat, and Zhao Youqian didn't expect that just this smell would make his mouth water.
I took out three whole heads of Chinese cabbage in a row. Even though it had shrunk a lot due to pickling, it was still enough for a meal.
First, wash the sauerkraut slightly with water, then cut the sauerkraut into quarters, cut into thin strips, and squeeze out part of the excess sauerkraut juice with your hands.
Don't squeeze it too dry. This step is also to give the sauerkraut a better taste when stewed in the pot, and to prevent the soup from being too sour.
The pickled cabbage balls squeezed and kneaded by hands are placed in a large bowl.
Zhao Youqian looked around and took out some dried shrimps and dried oysters from the dry goods. All that was left was to assemble the famous Northeastern pig-killing vegetables...