Chapter 222 Thick and Thin Pig-Killing Vegetables (End)

The pig-killing dishes were almost prepared, and at this time Zhao Youqian had some free time to taste the jelly that he had made earlier.

As soon as he took the mouth, Zhao Youqian thought of when he was a child in the summer, when he dropped half a bowl of Gua jelly in one gulp.

The hot and sour taste and the smell of fermented bean curd sauce are the feelings he is most familiar with.

A little bit of light mung bean in the aftertaste mixed with the clearness of Luo Han Guo also made him feel that this finishing touch had an effect beyond his expectations.

It also took a lot of energy to cook. It took only two or three minutes for two bowls of jelly, and all of them fell into his stomach, and he even felt a little unsatisfied.

Although there were still a few bowls on the table in front of him, he wasn't going to eat them either.

I don't know if there will be more guests in the future, and he also wants to bring these back to the dormitory for Yukino and the others to taste. Presumably Zashiki Doji will like this taste very much.

There was a smile on the corner of his mouth, and Zhao Youqian's figure was quite contented under the cover of cooking smoke.

While Hong Qigong at the dining table had already entered the stage of waiting for food, Li Luoke was still unable to extricate himself from the alcohol of jelly, eating a bowl of jelly for a while, and eating a bowl for a while.

Until the sound of 'didi' heard by everyone in the small restaurant.

This is the alarm clock set by Zhao Youqian, which means that the bone broth in the pressure cooker has been stewed, and soon another beep sounded, which means the blood sausage, and the white meat has finished stewing one by one at this time .

After clapping his hands, Zhao Youqian also recovered from the sound of Didi.

‘It’s time to finish this dish! '

Hit those timers all off.

It is said to be completed, but in fact it is just assembled.

Take out a copper pot, but it is not the kind that can put charcoal fire in the middle, but a large-caliber copper pot similar to a casserole.

Because of the oxidation reaction, the sauerkraut will become greener and crisper as it cooks in the copper pot, so the copper pot is the best partner for sauerkraut. Put three groups of sauerkraut on the bottom of the copper pot, and then sprinkle it with dried shrimps. And dried sea oysters, the soup that has been stewed in the pressure cooker until it smells like bone broth is poured directly into it.

While pouring, light the fire under the copper pot, and soon the sauerkraut began to boil.

Then take out the white meat, the best streaky belly meat, cut into thin and translucent meat slices, and spread them on the sauerkraut. For a while, there is no shadow of sauerkraut on the copper pot, only countless snow-white meat slices Constantly shaking up and down in the gurgling soup also makes some lard fat float on the bone soup, and is absorbed by the sauerkraut during boiling.

The next thing Zhao Yougan cooked was carefully crafted blood sausages. He took out three pieces from the pot, with fresh and tender casings wrapped in dark red pig's blood.

As soon as the knife cut it, a stream of juice came out, and a scent that only belonged to pig blood wafted away.

Hong Qigong, who couldn't wait, came to the bar closest to the kitchen and watched Zhao Youqian's final assembly. It would be better if he put back the bowl of jelly in his hand at this time.

Finally, arrange the sliced ​​blood sausage, put salt and white pepper into the soup, then Zhao Youqian picked up the lid and covered the stewed pig vegetables, and continued to simmer for fifteen minutes until the sauerkraut and white meat tasted delicious. The pig-killing dish, which has a rough flavor but contains the delicate thoughts of the northern residents of Yaozhou, is complete.

Served with chopped green onion and coriander, and the essential garlic sauce, that is, minced garlic with soy sauce as a dipping sauce, the Yaozhou Northeast specialty cuisine is completely completed with a stove underneath.

Zhao Youqian even added some tofu and vermicelli. He regarded this dish as an alternative hot pot. The meat and blood sausage were almost eaten, and he could add new bone broth to cook these shabu-shabu.

I saw that Hong Qigong finally returned to the dining table where he had already cleared away the finished jelly bowl, and a large copper pot was brought over with coal burning under it, and the moment Zhao Youqian lifted the lid of the copper pot , a faint golden light that was shining but not too dazzling radiated out.

The blood sausage and white-cut pork in the pot were all stained with a layer of golden light, and more importantly, the stewed bone broth, the faint golden color mixed with the yellow and green sauerkraut was constantly boiling, making people feel like It was like seeing a scene in a dream.

It's not a particularly strong aroma, but the lingering delicious smell of pork and sauerkraut makes it hard to curb your appetite.

Not only Hong Qigong, the old gourmet, but also Zhao Youqian and Li Luoke couldn't help picking up the bowls and chopsticks.

"What else are you thinking about? Let's do it!"

People who really love to eat are so straightforward, and Hong Qigong doesn't care that he is much older than the two around him, so he is not polite when he eats.

A large spoonful of soup, meat, and blood sausage was put into the bowl. Of course, the most important sauerkraut was naturally as much as possible.

So Zhao Youqian and Li Luoke could only watch this one of the world's five best martial arts masters, who quickly piled up his bowls into a hill.

Even Zhao Yougan was very skeptical that if the bowl could still hold it, Hong Qigong could still put a few spoonfuls in it.

Fortunately, this is an ordinary rice bowl, even if it is filled to the point of being piled up, there is still a limit.

'Although the limit is already high'

Zhao Youqian looked at Hong Qigong's bowl with sauerkraut and white meat blood sausage piled higher than he was sitting on with twitching eyes, and finally gave up the idea of ​​complaining, but turned his head and filled a big bowl with it and boiled it A rich soup with sauerkraut, white meat, blood sausage and bone broth in ten minutes.

This is the essence of the essence. In order to enhance the freshness, he also added some dried shrimps and dried sea oysters to add some seafood flavor and make the soup taste clear and mellow.

"Huh~huh~"

He blew it a bit to make the bowl of soup in his hand slightly colder. At this time, Zhao Youqian would not use the ability of a hundred ghosts to cool down. Without this hot and spicy umami taste, he really lacked feeling.

Li Luoke imitated Zhao Youqian's method behind his back, and also made half a bowl of soup first, blowing it carefully, he didn't dare to eat too hot.

But when he took his first mouthful of fresh soup, he was completely captivated by the rich and sour aroma and the delicious taste of seafood.

It's as if there are huge wild boars walking through the sauerkraut forest.

The strong aroma of pork bones and pork should make people feel a smell of lard, but the addition of sauerkraut completely absorbs the greasyness of lard, but there is still undetectable drizzle falling in this forest, the rainwater It contains the taste of seafood.

Almost swallowing it in one gulp, Locke Li's face was already flushed, and his whole body seemed to be in a sauna. The blood and cells in his body began to surge continuously, and the boiling power was smoothed by a gentle energy and merged into his cells. Among them, a more subtle change of his potential is appearing in his body.

More importantly, his chakra seems to be ignited and consumed, but it is also becoming more pure.

"Delicious, so delicious!"

It's just that Locke Li has no time to care about the changes in himself. What he can experience now is this dish, which is so delicious!