Gourmets of the Heavens

All the ghosts who looked at Zhao Yougan eagerly were not like a group of monsters and monsters that Dong Ying could stop children from crying at night, but more like elementary school students waiting to be fed.

Anyway, in the eyes of Isayama Huangquan, these hundred ghosts are like this.

"It's all smaller. One bowl is not enough for each one before adding more. Three stone pot fish are divided into one pot!"

While loading the rice, Zhao Youqian instructed a few of the pocket-sized Hundred Ghosts to bring the stone pot fish to the designated location, so that the Hundred Ghosts could serve the meal first.

However, he must be too busy to prepare meals by himself, so soon even Isayama Huangquan joined in.

Exuding white smoke, the rice with strong aroma seems to have multicolored crystal colors flashing on the rice grains.

It didn't emit too amazing light, after the faint golden light faded away, it represented that the stone pot preserved meat rice had a super-level taste, which was enough for the Hundred Ghosts.

The fat from the sausage and preserved chicken coats every grain of rice with a layer of crystal luster. The aroma of rice mixed with the rich taste of cured meat hits the face, coupled with Zhao Youqian's special claypot soy sauce.

Just looking at it, Isayama Koizumi couldn't help drooling.

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

The fat left after cooking lard and cured meat is mixed to form such a layer of crispy rice, which is the absolute taste of this pot of rice.

I just watched Zhao Yougan quickly cut the whole rice crust, and then mixed it into the pot of rice completely and evenly, adding another kind of aroma and flavor to the already rich and fragrant preserved meat rice. Taste.

"Let me help you install a few here!"

Resisting the urge to take a bowl and eat it on the spot, Isayama Huangquan picked up a rice spoon and helped Zhao Youqian start to serve the hundred ghosts with rice.

Fortunately, there were not too many Hyakkis who came this time, only some of them, and many of them were under the supervision of Yuki in the buildings under the Hirano family, so the suffering of Isayama and Huangquan was not too long. After taking her own share, she was finally able to take a stone pot and contract the bottom of the remaining pot of preserved meat rice.

"It's so fragrant!"

Finally, Isayama Koizumi was able to taste the stone pot preserved meat rice directly. Instead, his appetite was not as impulsive as before. He took out a spoon, first scooped up the rice, and then put a piece of sausage on it.

"Ahh!"

After stuffing the rice and sausage into his mouth in one bite, what Isayama Koizumi felt immediately was satisfaction, an unparalleled sense of satisfaction.

It was as if the stomach that had been hungry for a long time was finally comforted, even if the food in the mouth had not yet entered the stomach, the aroma alone was enough to satisfy it.

"This taste!"

With a look of surprise, Isayama Koizumi started 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 this stone pot cured meat rice, the feeling brought to Isayama Huangquan is the two words "hewei"!

Habitually, when cooking hundreds of ghost dishes, he completely releases his heart and mind of "harmony". Zhao Youqian doesn't seem to have cooked this stone pot rice, but in fact he has poured his heart into it.

The rice that Peng Hou brought was also tainted with its five-element aura, which made the steaming rice fully echo Zhao Youqian's heart as a cook.

Whether it is the aroma of lard or the aroma and taste of the cured meat oil added later, they are all integrated into the rice during the simmering time. Soy sauce is the real essence.

It looks no different from ordinary soy sauce, but Zhao Youqian carefully made it. While grilling with the help of a fire pit, use charcoal fire to boil rock sugar, light soy sauce, soy sauce, and a little mature vinegar with water until the soup is cooked. The juice is wide open, and the rock sugar is completely melted, and it is considered complete.

The claypot soy sauce made in this way is not only suitable for making this kind of stone pot rice, but claypot rice is easy to use, and it is the best source of fresh and salty taste of scallion oil noodles when paired with scallion oil.

It is this kind of soy sauce that makes the taste of the rice more prominent. The rice called "Peng Hou Rice" by Zhao Yougan continuously releases the aroma of rice in Isayama Huangquan's mouth. It is a fusion of other ingredients, completely The warm taste of a harmonious furnace.

A touch of saltiness and sweetness, the aroma of rice starch, the surprise of occasionally biting into the rice crust, and the satisfaction of chewing sausage and inadvertently bursting out the fat.

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

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

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

Stone pot jelly pig offal pot!

As the finale of stone pot dishes, this dish is actually not complicated.

He first heated the 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 before, and put them in the boiling water for three to five years. Boil it for a second and pick it up.

Don't look at this humble blanching, but it can greatly remove the fishy smell in these two kinds of pig offal.

Then there is the regular marinating, cooking wine, white pepper powder, oyster sauce, plus a little black pepper sauce and a little Zhuhou sauce, which are the sauces that Xiangjiang-style dishes like to use. spoonful of salt.

Wait until all the seasonings are put in place, and then start kneading. After kneading all the flavors into the two ingredients, sprinkle a thin layer of starch and knead evenly, so as to maintain the moisture in the ingredients and maintain the taste of the ingredients. Crisp and tender.

Then seal some peanut oil, the purpose is to increase the fragrance, and block the water by the way.

The two kinds of pork miscellaneous are also a big pot full, but seriously, there are not many loins, but there are quite a lot of pork livers, which also makes pork loin a rarity.

However, Zhao Youqian didn't mind this kind of small problem too much, so he started to heat the stone pot directly. With the experience of the previous two times, he grasped the heat better this time. up the apex.

First put some peanut oil and heat it up. When the oil in the stone pot starts to smoke, the chopped shallots, scallions, ginger slices, shallots, and millet are all put in. These spices are to increase the heat of the stone pot. The flavor of the dish.

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

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

When all the ingredients in the stone pot exude a strong aroma, Zhao Youqian directly put the waist slices and liver slices on the bottom of the spices, layer by layer, just staggered, obviously it looks like a thin layer , but has put a lot of weight.

Then put the lid on, pour a circle of cooking wine along the side of the pot, and bake for another five minutes, and the dish is complete.

"Another new dish!"

Isayama Huangquan's voice sounded, she did not expect to see a new dish again today, and that strong aroma also awakened the surrounding Hyakki from the food, and looked at Zhao Youqian.