Gourmets of the Heavens

After processing the ingredients, Zhao Yougan also briefly taught Shi Qingxuan one or two cooking techniques that can be used. Although it is not something ordinary people can master, but for Shi Qingxuan who has good martial arts skills, it is just a matter of understanding the theory quickly. Little tricks you can master.

It's just that no one has used these small skills and martial arts application methods in cooking.

This made Shi Qingxuan feel more and more enlightened the more he listened, and he was also surprised that these things were so simple after all.

Uncharacteristically, after Zhao Youqian finished handling the pheasants and the bamboo rats behind, he didn't deal with them directly. Instead, he followed some steps recorded in the primary sacrificial ceremony and performed a few ancient rituals before starting to process the ingredients.

Not only the meat, but even the bamboo fungus, mushrooms and other ingredients in the back, he didn't start until after that.

It made Shang Xiuxun's vision blurred, but she seemed to have noticed something. After Zhao Youqian did this, there seemed to be an inexplicable change in those ingredients, but that change did not change the structure of the ingredients at all, even in taste.

This made Shang Xiuxun even more puzzled, did Zhao Yougan realize something new when he was traveling here?

On the contrary, Shi Qingxuan thought that Zhao Youqian's cooking had always been such a process, and didn't think it was too strange, but he was more sure that Zhao Yougan's origin must be very ancient.

Because she even saw some sources of Confucian inheritance from Zhao Youqian's actions, some things from the ritual sacrifices of the Zhou Dynasty.

If the inheritance is not ancient enough, it is impossible to understand these things. Even if Shi Qingxuan hadn't explained some Confucian things when Shi Zhixuan was teaching the basics, she might not have recognized them.

As for why Shi Zhixuan, a member of the demon sect, knows the secrets of the Confucian inheritance, that will be discussed separately.

Anyway, Shi Qingxuan became more and more curious about Zhao Youqian's life experience, but at this time Zhao Youqian had already started to cook the stewed delicacies.

As a classification of soups, this stewed dish is not complicated, and can even be described as simple.

"Mushrooms cannot be washed directly with water. Ordinary people wipe them with a wet silk cloth, but for us martial arts people, we use bamboo knives to remove those places that are stained with mud, and scrape off those contaminated areas on the mushrooms. For the part, just use your true energy to whisk the dust up and down a few times."

Zhao Youqian was explaining his own method while making it, but the kitchen of Youlin Xiaozhu is quite old, except for a stove, the pot inside is just a stove made of copper and iron.

This kind of stove is not pure iron, but the stove mixed with copper is also a product that appeared under the limitations of the iron ore and smelting era.

Also because it is mixed with copper, if the cooking food is not done well, it will really have some metallic taste. Zhao Youqian quickly noticed this problem, but it is not impossible to solve it.

It's good that the temperature is high enough, the temperature of ordinary wood fires can hardly reach the level he needs, but fortunately Shi Qingxuan also has some charcoal for heating here, so he will use it as soon as possible, and the firepower is enough.

In the gap, he looked for some spices that could be used in various parts of this deep valley, such as wild ginger and wild onion, but they didn’t need too much. The most important thing was garlic. Zhao Youqian actually found some here. Instead, he had available ingredients for the other two dishes.

Seeing Zhao Youqian's figure suddenly disappear, and then reappear with a pile of ingredients, Shi Qingxuan was quite curious, she didn't know how Zhao Yougan could distinguish these things.

After all, even though she has studied medicine for many years, sometimes she may not be able to distinguish the medicinal materials clearly. How can she tell if these ingredients are mixed in the haystack? It will take many years of work to do it.

But Zhao Yougan's age is very young no matter how you look at it.

For the time being, he is not interested in making Lishi Qingxuan, so Zhao Youqian has already started to process various ingredients, and waits until the ingredients are cleaned and cut and prepared.

The stove, which had been heated for a while, finally reached the temperature Zhao Youqian wanted.

Put the chicken oil obtained from the belly of the pheasant into the pot, and the sound of "sizzling" suddenly rose from the whole pot.

Immediately, the oily smoke from clearing the ashes suddenly came out, and the clear yellow chicken oil quickly turned into transparent fat, moistening the bottom of the pot with a layer of oily color.

Put the wild ginger and wild onion into the pot, wait until the aroma comes out, especially after the wild ginger is sliced, it is fried in chicken oil until it turns brown. At this time, put several kinds of mushrooms directly into it, and stir-fry first. .

"Most of the mushrooms have a smell of green grass and earth. After frying in oil and adding some wine properly, the evaporating flame and water vapor will take away the earthy smell."

"If you really don't like the taste of meat, using meat oil to make these vegetarian dishes is also a way to maintain the nutritional balance of the body."

Turning his head to tell Shi Qingxuan the reason and process of cooking in this way, Zhao Youqian's hands didn't stop, stir frying a few times, the water will come out quickly when exposed to high temperature, and even after the mushrooms that evaporated the muddy smell, cut the mushrooms into pieces Put the small pieces of pheasant in and fry them together.

"Put the chicken in at this time, on the one hand, it will release more chicken oil, on the other hand, it will also fry part of the water from the mushrooms and chicken, so that the flavors of the two will blend together during the stir-fry process. Then add water and smolder for a while, and it will be an excellent mushroom chicken soup!"

"However, since it is stewed vegetables, naturally the soup should not be too much. When the juice is collected at the end, fungi such as bamboo shoots are added to enhance the taste of the mushrooms to the highest level and reduce the meatiness of the chicken fat again."

"Presumably even you should be able to accept this kind of mountain delicacies stewed chicken."

Zhao Youqian not only did it quickly, but also explained it very carefully, because the temperature of the heated pot was extremely high, and the few steps in his mouth were completed quite quickly.

After a while, the clear stream will be cooked, and the only thing left is to wait.

But obviously Zhao Youqian would not just wait quietly, not to mention the bamboo rats left untreated, even the offal of the pheasant is a delicacy that cannot be discarded.

Take some flour, wash the chicken intestines with water repeatedly after the internal organs are contaminated, even turn the chicken intestines over to remove excess sundries and grease, and then put these internal organs into a small pot of boiling water jar.

It also only added some wild onions, wild ginger and wine to remove the fishy smell, and cooked the chicken intestines, chicken hearts, and chicken kidneys with just plain water.

When Zhao Youqian fished out all the chicken viscera, Shi Qingxuan sniffed them lightly with her pretty nose.

She was surprised to find that those annoying fishy smells became extremely rare, and it was completely different from the feeling of strong bloody smell after ordinary cooking.

For the first time, she became really interested in Zhao Youqian's craftsmanship!