Jujube? This kind of herbs and tonic can also be combined with lap-mei?! ”

Nagi Senzaemon quickly changed his clothes with the help of his subordinates, and he looked incredible when he heard Zhao Youqian's words.

You must know that in order to prevent embarrassment, he brought a lot of subordinates with him, and when he heard Zhao Youqian's words at this time, he couldn't hold back the identity of the head of the Nagi family, and showed a look of surprise, you can know how unexpected Zhao Youqian's answer was.

Speaking of red dates, it seems that almost no one will associate them with the cured meat of Hunan Province.

There may also be people who put some wolfberries, which can be seen occasionally, such as stewing pork ribs, when cured pig's trotters, stewed in clear soup, put ingredients such as white radish, and finally end with wolfberry, hoping to bring some wolfberry flavor and lusciousness.

As for other ingredients of this type, no one has ever tried to combine them with lap-mei.

After all, in my impression, lap-mei, especially the lap-mei in Hunan Province, must be combined with chili peppers, even if it is the original flavor, it is also a strong taste, and no one will add these nourishing things.

"Ah, in fact, it was also inspired by chance, in fact, the smoked taste of lap-mei is not incombinable to the nourishing herbs."

"In the past, there were examples of goji berries, and there were dishes on the European side that used smoked sausages with herbs like saffron."

In fact, it is not a complete creation of a new world of taste, but this kind of technique is indeed very rare for Hunan Province or Yaozhou cuisine.

In particular, the cured meat in Hunan Province has a strong smoked taste, and if it is smoked and barbecued by wood after stewing, there will inevitably be a smell of smoke crumbs left in the mouth by wood, with a slight astringency.

In fact, this taste can be alleviated with white radish and other ingredients, but even so, there is still a little bit of astringency at the end of the tongue, and the best way is to pair it with chili peppers, using the spicy chili peppers to numb the astringency on the taste.

But Zhao Youqian found another way this time, directly using the mellow sweetness of red dates to neutralize the astringency, which is very rare, and it also opened up an idea for Nagi Senzaemon.

Since jujubes can mellow such a smoky taste, can longan, which is also a candied dry fruit?

When you think about it, it seems that many dishes can be revisited, and there is even room for improvement.

"Good! All right! ”

"This cooking is really an eye-opener for the old man!"

Nagi Senzaemon has already experienced the explosion of his clothes, so he will not be easily shocked by the chef's heart, and continues to drink the soup in the bowl, and can't help but praise again and again.

"Youqian, your idea is really extraordinary, the sweetness of red dates and the sweetness of the vegetables of white radish and winter melon actually make the smoked astringency perfectly mellow into a special aroma, which no longer burdens the taste buds."

"It's an incredible idea to open up the realm of taste!"

Sensing the meaning of 'opening up' artistic conception contained in the soup, Nagi Senzaemon's progress towards Zhao Youqian can only be described as breathtaking.

It's not easy to open up a new way of making or even pairing a taste of food, but once it's done, the feedback to the chef is unparalleled.

This kind of spiritual and spiritual ethereal thing, the more it arrives in Lin Kitchen, the more critical it is.

Therefore, Zhao Youqian was able to challenge a difference in taste in a short period of time, subverting the ratio of cuisine, and the shock caused by Nagi Kiri Senzaemon was far greater than anything else.

'Where is this dragon?' This is the real dragon species that lurks in the creek and becomes the Nine Heavens Divine Dragon when it encounters the wind and clouds! ’

Not to mention the turmoil in his heart, Zhao Youqian is also very confident in this kind of cuisine, and specially used a colander to scoop a few pieces of preserved pig's trotters and white radish, and put the winter melon into the bowl of Nagi Senzaemon.

"If you try the other ingredients, the taste is not bad..."

"After eating the original flavor, you can also dip it on the plate and try it, there will be two different flavors."

In terms of dipping dishes, Zhao Youqian himself is still the same old, minced garlic, millet spicy, green onion sesame oil with a little light soy sauce and aged vinegar, this is his favorite dipping dish, no matter what hot pot ingredients are paired with, it will add flavor.

It's a different story for Nagi Senzaemon, a little bit of shichimi, yellow wasabi with yuzu vinegar and minced green onions.

The dipping dish is biased towards the eastern cherry blossom style, which is a bit similar to the dipping sauce of 'Xiabu Xiabu', but with the addition of yellow mustard, it is more like a dipping dish that can only be used when eating oden.

Hearing Zhao Youqian's words, Nagi Senzaemon couldn't help but be a little more curious.

The pig's trotters themselves have been cut into pieces, and Zhao Youqian's practice brushes off the sediment and black ash on the surface with a steel wool ball, and after blanching, it doesn't take too long to boil again, about 50 minutes, and then you can add radish and winter melon.

Winter melon is better ripe than radish, so put it last, first add white radish and boil for about 10 minutes, then add winter melon and boil for another 5 minutes, so the time required before and after such a pot of cooking is only an hour and five minutes.

It's just that when boiling, you don't need to put salt, and the ingredients are enough to add four red dates, a little ginger, and a little cooking wine.

The amber color is added with a little light soy sauce at the beginning of the stew.

Wait until the pig's trotters have been boiled for 50 minutes, and then adjust the taste of the soup to see if you need to add salt to increase the base taste.

At this time, the cured pig's trotters should be stewed just to the bone, but the meat is still tight and delicate, and the skin gum has a kind of softness and tenderness after baking and boiling, and you can taste a little soft and crispy special taste.

This is also one of the reasons why Zhao Youqian chose to use preserved pig's trotters as the main ingredient of preserved hot pot.

After proper boiling, the meat of the pork trotters has been soft and rotten, and the fat inside is like a viscous sauce, but the outer layer will retain a crisp and soft special taste because of the smoked and air-dried, which is also a kind of Daigo taste that gourmets like to pursue the most.

The soft and lean meat becomes shredded meat little by little in the mouth, and there is no need to worry about stuffing your teeth when you chew it, followed by a layer of soft and glutinous fat under the skin of the meat, which turns into a viscous sauce in the mouth, and finally a thin layer of brown pork knuckle rind.

It's like biting open a layer of heart tubes, but it's much thinner than heart tubes, and the taste is simply addictive.

At least Nagi Senzaemon was also amazed by the taste of this rare cured meat.

The wonderful experience of several tastes parallel and blending in his mouth made him feel as if he had flown to heaven.

'Pig's trotters are already so amazing, and generally speaking, the white radish and winter melon will be more brilliant? ’

The thought flashed through Nagikiri's mind, and then his hand couldn't help it, and continued to reach for the other ingredients in the bowl...

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