Gourmets of the Heavens

"Xiao Li, where did you get this wild boar?"

I noticed that there is a different energy in this ingredient than ordinary ingredients. It is not so obvious when processing pig blood and marinated pork in front, but when chopping the pork bones, the energy that is different from ordinary ingredients The energy becomes more apparent.

Zhao Youqian didn't feel much when dealing with the ingredients that Li Luoke got from the Naruto World before. Although he already felt a little different energy, he didn't have such a clear feeling today.

"This boar?"

Hearing Zhao Youqian's question, Li Luoke 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."

Hearing this impressive name, Zhao Youqian nodded.

He just said, according to the fact that many animals in the world of Naruto also have chakra, how could it be possible that there is nothing special about the ingredients.

"No wonder, it seems that you are lucky, Xiao Li!"

"The dishes made with these ingredients will probably allow you to practice Chakra and recover faster than ordinary ingredients!"

It is also the first time for Zhao Youqian to come into contact with Hokage ingredients with such obvious energy, so it is hard to say what will happen.

"After you finish eating, see what has changed. Remember to tell me, and I will adjust or change the recipe."

Unexpectedly, Zhao Youqian would say that, but Li Luoke nodded quickly.

"I know the store manager!"

Casually reminding this sentence, the pork bones in Zhao Youqian's hand also started to boil, blanch water, cooking wine, green onion and ginger, and then remove the foam. If you put it in a normal soup pot and continue to boil, it will take at least an hour or more to complete .

This kind of time that can be prepared in advance in normal times is definitely not enough today, so Zhao Youqian directly took out the pressure cooker, this kind of cooker uses pressure to make the food soft and rotten faster, and can also speed up the making of soup, almost the taste will not be as long The cooking time makes a huge difference.

Especially for making bone soup or beef tendon, it is more convenient for Zhao Yougan to use a pressure cooker habitually.

When the bones are all put in, the valve of the pressure cooker SAIC starts to make a sound of "嗤嗤嗤嗤". Turn the high heat to medium and low heat, and simmer for half an hour. It is almost the same as the base soup for killing pigs.

Generally speaking, ten minutes in a pressure cooker is about twenty-five minutes in an ordinary pot, so half an hour of stewing can almost make the flavor of the bone broth blend into the soup.

After all, the ingredients used in pig-killing dishes are quite greasy, and Zhao Youqian doesn't want to make such a thick bone broth. Even if there is Northeast sauerkraut, which is an anti-greasy artifact, it is best to use clear soup as the main ingredient.

The bone broth is being boiled here, and the white meat, which is indispensable in the butcher dish, is about to be processed on the other side.

There is a row of top quality 'belly association meat' in the 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 gelatin are the best among the pork belly. Use this Making white meat is really a bit wasteful, but is it a meal anyway?

Moreover, the wild boar that Xiao Li got was quite big, so it wouldn't be a pity to use such a good thing.

The skin cannot be removed from the top-quality streaky belly, so if the system does not directly help to remove the hair, it will take Zhao You a lot of time to pluck the hair, which also makes him slightly comforted by the cost of the 100 points A little, at least not too much wasted.

Because it is made of white meat, it is different from making twice-cooked pork. The pork skin cannot be cooked in the usual way of fire or pan-roasted. Otherwise, no matter how it is stewed, the taste of the pork skin will be extraordinarily tough. This is also the key to making white meat with garlic. Special attention should be paid to such dishes.

Because it is fresh meat, there is no need to blanch it. Just add green onion, ginger, cooking wine, star anise, cinnamon, and peppercorns to the boiling water. After the water boils, remove the blood foam that will appear on the surface.

At this time, because several pots started to gurgle at the same time, the whole Tiantian restaurant was covered with a layer of white mist, and Hong Qigong, who still had a few bowls of jelly that had not been started, smelled the smell of pork in the air. Can't stop streaming down.

Not to mention Hong Qigong, even Li Luke couldn't help but keep glancing at Zhao Youqian's kitchen.

And Zhao Yougan, who is cooking, doesn't care about them. When the white meat is cooking, turn on the fire directly, and it will take about half an hour. At that time, it will be soaked in the broth until the temperature drops, and then it will be cooled. This is also preservation. The way the gravy is in the meat.

Now Zhao Youqian is going to deal with the real soul of the pig-killing dish, Northeast sauerkraut!

Speaking of which, if it is not specially made by the Yaozhou restaurant, it will not be prepared. This is also related to the fact that Yaozhou is too extensive, and the Northeast sauerkraut must be made with heavy oily meat soup, except for the northern line of Yaozhou. With low temperature all year round, it is difficult for people in the south to get used to eating such a thick and greasy diet every day.

So even if Yuanyue provided Zhao Yougan with a lot of Yaozhou-style ingredients, there was no Northeast pickled sauerkraut, which was less accepted by Dongying people.

Of course, Zhao Youqian also has his solution, the system mall!

This function, which had been idle for a long time, was finally used by him for the first time, but Zhao Yougan was also a little bit twitched that a jar of pickled sauerkraut would cost him 200 points.

It's just that he didn't have nothing to gain, at least when harvesting this vat of pickled sauerkraut, he also got a well-raised sauerkraut vat by the way.

This thing is the same as the pickle altar in Sichuan Province, it must be pickled frequently to grow it slowly, Zhao Youqian saw that the mall bought pickled vegetables and gave them away, so he just gritted his teeth and bought a portion of pickled vegetables.

Think of it as spending two hundred points to buy a sauerkraut jar, and the sauerkraut can be pickled by itself in the future.

I have to say that the sauerkraut produced by the system is really of the highest quality, not to mention the best cabbage in Northeast China, and it is a good season when the stems have been pickled until they are somewhat transparent, and the leaves are still a little yellowish-green.

This appearance represents that the sauerkraut is pickled just right.

A tempting sour smell wafted from the sauerkraut jar, and Zhao Youqian didn't expect that just this smell would make his tongue salivate.

He took out three whole Chinese cabbage in a row, even if it had shrunk a lot due to pickling, it was enough for a meal.

First, wash the sauerkraut with clean water a little bit, then cut the sauerkraut into quarters, cut into thin shreds, and squeeze out part of the excess sauerkraut juice with your hands.

Don't squeeze it too dry, this step is also to make the sauerkraut have a better taste when it is stewed in the pot, and it will not make the soup too sour.

The sauerkraut balls squeezed by hand were placed in a large bowl.

Zhao Youqian looked around, and took out some dried shrimps and dried sea oysters from the dry goods. Here, the famous pig-killing dishes in Northeast China only need to be assembled