Gourmets of the Heavens

A spoon full of meat is stuffed into the bitter gourd and placed on a cutting board. Because the inside is covered with dry starch, it only needs to be slightly compacted, and the meat filling will soon stick to the bitter gourd, which will not be easy fall off.

With Zhao Youqian's hand movements, one bitter gourd after another was filled in the hollow.

Although it is not yet cooked, just looking at this pile of bitter gourd pieces filled with meat filling already makes me feel refreshed.

Of course, this step is only to make the bitter gourd stuffed with meat a semi-finished product, and there is still a long way to go before it is finished.

For the time being, this dish can already be put down, and I can start to process the ingredients of other dishes.

The ingredients of fried bitter gourd with salted egg yolk are the easiest to handle. Minced garlic, minced millet and chopped green onion are the most important ingredients. Of course, there is also the indispensable salted egg yolk. The better the oily salted egg yolk, the more fragrant it will be when stir-fried.

It can be said that half of the success or failure of this dish is bitter gourd, and the other half is salted egg yolk.

The salted eggs that Zhao Youqian chose this time were not just ordinary duck eggs, but one-third were sea duck eggs.

This part of sea duck salted duck eggs is to make up for the lack of egg yolk oil in general salted duck eggs, because the long-term foraging at the seaside is different from the feed that is eaten.

Sea duck salted duck eggs often have a much higher oil yield than ordinary salted duck eggs. Of course, the yolk is not as delicate as ordinary salted duck eggs, and it will be slightly rough. This is also the shortcoming of sea duck salted duck eggs.

But once the two are mixed and finely chopped, the disadvantage of sea duck salted duck egg yolk will no longer exist.

Here, the last stir-fried dish of bitter gourd cuisine is finished, and the rest is only the last staple food.

Mustard rice!

The mustard greens, which had been pickled and squeezed out most of their juice, were set aside for later use.

Of course, it is not so directly steamed and cooked with rice.

The Jinhua ham that Zhao Youqian took out before has not been used up yet!

Selected northeast rice has full and round grains, which is different from the slender rice in the south. This kind of round rice is the best choice to pair with mustard greens or any cooking soup.

This is also the reason why Zhao Youqian didn't use the jade Jingmi he got from Hong Yi this time.

Yujing rice has a strong taste, and it is good as a single product with various dishes, but also because its taste is too full, if it is paired with mustard greens, which have a mild bitter and sweet taste, the rice fragrance will often take up too much status.

This is not a good thing for mustard rice dishes that start with shepherd's purse.

Therefore, it is enough to use high-quality northeast rice, and it can also make the two better combined.

Cook the rice first, and when washing the rice, let the water and the rice rotate together in one direction, use warm water in winter and cold water at natural temperature in summer, wash them three times, and then put the water in.

Because the fat part of Jinhua ham will be added, the combination of oil and fat will make the rice grains softer, so in order to prevent the appearance of overly soft rice, the amount of water should be less than usual for cooking.

After cutting out the fat part of Jinhua ham, after washing and blanching, the water poured into the rice pot is about one millimeter just below the entire rice, that is, just submerged all the rice, and the amount of water is enough.

On the one hand, there is a lot of oil added, and on the other hand, the amount of juice in the vegetables must be considered after the mustard greens are added, so the rice should be cooked a little dry.

Wait until the ratio of rice and water is perfect, then add Jinhua ham into it, then close the lid, and use the ordinary daily stove cooking mode.

Under normal circumstances, the cooking taste of the rice cooker is already excellent. Unless the claypot rice is made at the beginning, the so-called fire flavor can be added later without causing any problems with the rice.

Of course, considering the number of people present, Zhao Youqian made six pots of rice straight away. Fortunately, the wiring in the kitchen is good and there are enough plugs, otherwise it would take me long to cook the rice.

Although a large vegetable steamer can also cook rice, but if you really want to make the rice taste better, the rice cooker is really better.

Of course, the aroma and taste will be weaker than rice cooked with firewood, but it is also much stronger than rice cooked in a general steamer.

The rice is cooked, the mustard greens are ready, and the ingredients for the salted egg yolk and bitter gourd are also finished, then it’s time to finish the bitter gourd stuffed with meat

There is not much trickery in making this 'bitter melon stuffed with meat'. Zhao Yougan just processed two more ingredients, one is water chestnut and the other is white radish.

The white radish is peeled and sliced, and placed at the bottom of the stew pot, while the water chestnuts are peeled, and the small Hainan variety is used. It is more crisp and of course sweeter. It does not need too much. The amount of a large pot is about half A bowl of water chestnuts is enough.

After all the preparations are complete, the bitter gourd segments that have been filled with meat will start to be fried.

No need to fry, simply put a layer of oil covering the bottom of the iron pan, and when the oil temperature is about 60% to 70% hot, put the bitter gourd inlaid with meat and fry on both sides.

Take it out when both sides are slightly golden, and then put it on the white radish slices spread on the bottom of the pot. You don’t need to worry about the meat filling being mature, just fry both sides to get the aroma.

Because it needs to be stewed in the stew pot again for half an hour, then the bitter gourd can be inlaid with meat, and the meat filling will be cooked by then. Now it is the taste and aroma after frying, and Let the bitter gourd be inlaid with the meat to set the shape, do not cause the meat filling to fall off after being boiled.

It can be said that the meat filling was squeezed a little before to make the meat filling in the bitter gourd meat more firm, including the dry starch on the inner wall is for this reason.

When all the bitter gourd stuffed meat has gone through the process of frying and burning, the obvious aroma has spread in Zhutian Xiaoguan.

Those diners who fell into immersive viewing and deep thinking because of the time fragments sent by Gu Yi couldn't help raising their heads.

That smell was so alluring that even an existence like Master Gu Yi couldn't help but take a few more glances at where Zhao Yougan was.

It can be said that this kitchen is already the most mysterious place in the world in her eyes.

Add clean water to the stew pot. It is not necessary to submerge the ingredients, but about two-thirds of the bitter gourd is enough, with white radish at the bottom. At this time, put the peeled water chestnuts into the stew pot.

Add a small amount of cooking wine, oyster sauce, and light soy sauce, and then just wait until the soup in the stew pot boils, simmer for half an hour, and these delicious bitter gourd stuffed meat are ready to be baked.

Because the taste of bitter gourd exists, in order to maintain the taste of the soup, white radish and water chestnuts are added to alleviate the bitter taste.

It is also the most wonderful stroke of suffering.

And after putting this dish into the stove to simmer, Zhao Youqian's set meal has really come to an end.