Gourmets in the Heavens

As if aware of everyone's gaze, Zhao Youqian raised his head after finishing the work in his hands.

"Ha, it happens to be a new guest, and the body has just recovered."

"Let's eat hot pot today!"

"White jade gold liquid pot, how about it?"

Seeing Zhao Youqian's smile, how could the diners present refuse, as soon as they heard the name, they knew that it was a very unusual dish.

Even Hong Qigong and Zhen Yuanzhai, the two veterans of the wine country, couldn't help nodding their heads.

"Hot pot is good! It's even better when it's cooked! It's hot and served with a glass of iced rice wine... Tsk tsk tsk, it's delicious~"

Hong Qigong and Zhen Yuanzhai clinked glasses.

Just a few sentences of description already made everyone present look yearning.

Even All Might couldn't help squinting his eyes slightly, thinking of the time when he had hot pot with beer.

"That's really...can't wait!"

Chapter 32 Rich and light

White jade gold liquid pot, to put it bluntly, actually describes the color of the soup in the bottom pot.

The beaten Huainan tofu will condense into soft and smooth bean curd while slowly heating in the golden yellow bottom soup, like pieces of crystal clear white jade, embedded in the melted gold liquid.

This is also a soup that Zhao Youqian thought would definitely have a miraculous effect on nourishing the body.

As for the source of creativity, besides the yin and yang soup, there is also a top-quality dish that can be found in both Fujian and Cantonese dishes.

Buddha jumped the wall!

In fact, Buddha Tiaoqiang is originally a dish that only Lin Chef can dabble in Yaozhou cuisine, not because the ingredients used in this dish are expensive.

But when making it, for each dry product, as well as the time for the fusion of each kind of broth, and the time for placing the ingredients, it requires a very delicate mastery of the fire.

It is not stipulated to boil for three hours before adding pig's trotters and ribs, so that the taste is the best.

For ordinary cooks, there is naturally no problem in following the picture.

However, for special-level and higher-level cooks, they must master every change in time. It is possible that the firepower of the stove is strong this time, and the soup will be enough in three hours and 10 minutes to remove the soup dregs inside. Take it out and put in another part of the ingredients for stewing.

Sometimes, the firepower on the stove is not enough this time, and it needs to be stewed for three hours and four to 10 minutes. This is something that cannot be taught by simple recipes, but every cook has to adjust and change according to the time, heat, and current situation. .

The dishes produced in this way will be the ultimate and perfect!

Of course, the white jade and golden liquid stew made by Zhao Youqian did not use the soup base of Buddha Jumping Over the Wall, otherwise it would take at least two or three days to prepare the ingredients, and it must be too late now.

However, he uses a similar principle to make the golden soup that he believes belongs to the golden liquid.

Now the new Zhutian Restaurant is different from the small kitchen in the past. The bright and spacious kitchen has four huge broth barrels behind it.

They are meat broth boiled with pork bone and spine, poultry broth stewed with old hen and pigeon, seafood broth stewed with shells and fish kelp, and vegetarian broth boiled purely with vegetables and fruits.

The four kinds of broth are also used in most dishes, and you can enjoy almost all dishes that require broth. Unless it is a very special situation, there is basically no need to prepare a separate broth.

This also makes Zhao Youqian's cooking much more convenient, and the dishes that can be made have also expanded a lot.

The 'White Jade Gold Liquid Pot' this time is an example.

...

By mixing several types of broth, you can directly get the base soup that Zhao Youqian needs, but you need to be careful about who is the main one and who is the second.

Moreover, it is not enough to use these mixed broths directly.

Zhao Youqian's pre-processing is also quite a bit.

Use poultry broth as the base, add a small amount of vegetable broth, and then add about one-third of the poultry broth and seafood broth. The taste of this broth is close to that of the clear soup version, which is the base soup of the Hokkien version of Fotiaoqiang.

But since it's called Jinye, it's not just such a simple method.

The millet porridge that has been cooked in advance is served with pumpkin, and they are stewed in a pressure cooker until they are soft and rotten.

After the pressure cooker is steamed, a unique aroma of pumpkin and millet will continue to spread out. Compared with the mixed broth, the taste is not inferior.

It is this aroma that attracts the diners who still focus on All Might.

It has to be said that Zhao Youqian's cuisine always exudes an extremely charming charm, even for a person like the old master, he can't help but want to taste it as soon as possible.

As for the special features of All Might, even if Tony Stark has been thinking about the race collection plan of the heavens, he can't take care of it for the time being.

As soon as the two complementary flavors came out, even Olmert, who had never tasted Zhao Yougan's cuisine, was eager to move. You must know that he is the No. The aroma of Zhao Youqian's dish is amazing.

The millet porridge, which was originally nourishing and nourishing the stomach, and the pumpkin, which is mild and sweet and can soften blood vessels, have almost merged into one at this time.

When Zhao Youqian opened the pressure cooker, he could only see a pot of golden and sticky pumpkin and millet porridge.

You must know that in order to increase the consistency, Zhao Youqian specially ordered a small bowl of Yujing rice, which is about a quarter of the amount of millet.

Sure enough, the stewed pumpkin and millet porridge is not only very golden, but also has a strong fragrance of grains that is different from ordinary millet porridge.

But at this time, you can't just add the mixed broth and the golden millet porridge together.

How can it be so simple and perfunctory if you really want to taste the ultimate and perfect cuisine?

Ever since, Zhao Youqian, under the longing eyes of many diners who had already come to the small restaurant, stirred all these ingredients evenly, put them into the wall breaking machine and directly crushed them evenly.