Seeing that the two dishes had been tasted, Zhao Youqian lowered his head, and soon the bitter gourd inlaid meat would be put into his mouth, and his last remaining staple dish was about to be baked.

The mustard greens, which had been dried up, were set aside, and this time Zhao Youqian used a method similar to fried rice and casserole rice to treat the final dish, 'mustard rice'.

After steaming, Zhao Youqian had already opened the lid and spread it all into the big iron plate to cool the Northeast rice, but now the outer layer has completely cooled, and the moisture has deeply converged to the inside of the rice grains.

This is exactly what Zhao Youqian needs.

Almost all of the rich fat parts of Jinhua ham have been released by steaming and integrated into the rice, which also makes the not rare Northeast rice wrapped in a layer of oily luster, and it has been flavored in advance.

Ignite the heat and start the pot, and instead of putting oil, prepare to dry fry the mustard greens that have been drained of the water.

Medium heat is OK, you don't need a particularly large fire, you can't fry it very dry, fry off part of the moisture on the surface, the leaves are slightly similar to the signs of wilting, you can start the pot, and you don't need to put salt or anything, and then continue to use the hot pan that has fried mustard greens, add oil.

Tohoku rice, which has been cooled on the outside, is mixed with a little pink Jinhua ham, and the rice itself already has some fat on the outer layer, and as soon as it is put into the pot, the aroma of starch that belongs to the staple food blooms.

That is, after the rice was put in the pot, and after Zhao Youqian was beaten up with a frying spoon, the mustard greens that had just come out of the pot were also put into the pot at the same time!

You don't need to put any extra seasonings, just simple mustard greens, rice, fat, stir-fry in a pot, wrap all the ingredients over high heat, just add pepper at the last moment, a little salt, add some mustard base flavor, everything is already very complete.

Served with a dish of boiled replica soy sauce, which contains light soy sauce, dark soy sauce, brown sugar, aged vinegar, and some spices, which can be obtained by boiling, it can be regarded as a seasoning that can be used in many aspects.

Then put the fried mustard rice into a casserole pot that is heated and brushed with a layer of sesame oil, and cover the lid to bake it directly.

If you like to eat it alone, you can use it with a copy of soy sauce to add flavor and saltiness to the rice, and if you are willing to go with the dish, then the mustard rice, which has a little undertaste, will never steal the flavor of any dish, but will match it appropriately.

This is also the reason why Zhao Youqian seasoned mustard rice so lightly, there is a heated casserole, and this mustard rice can be eaten to the end, and you can enjoy the deliciousness of the pot.

It can be said that this mustard rice combines the characteristics of fried rice and casserole rice, and is paired with the other three dishes, which is the perfect ending to a meal.

With bursts of aroma, golden light flashed through the lid of the casserole, and more importantly, the sound of the pastoral horn came out, as if the casserole contained not food, but a pastoral scene of hard work.

The diners present also sent their chopsticks to the third delicacy when they turned their attention to the new casserole sent by Zhao Youqian.

I've been waiting for a long time... Bitter gourd inlaid with meat!

...

This dish was actually served at the same time as the pickled tuxian, but most of everyone's attention was on the first pickled tok xian, and it seemed that they had forgotten about the equally amazing delicacy.

The aroma of bitter gourd inlaid meat is much bland in comparison, and because there is no seasoning, plus everyone has three pieces of bitter gourd inlaid meat in their bowl with some soup.

Because of the dispersion on the plate, even if it is steaming, the taste is not strong.

In addition, water chestnuts and white radish are very light ingredients in themselves, and the meat filling in the bitter gourd does not use heavy seasoning, but makes this dish look ordinary and low-key.

But the more this is the case, the more familiar diners know that this dish must contain great power, waiting for them to discover.

The white radish is the bottom of the soup, and the soup blends the flavors of water chestnuts and daikon radish, and because of the addition of light soy sauce, the oyster sauce has an amber brown color of soy sauce, and the meat filling releases fat during the stewing process, and the crystal luster adheres to each ingredient of this dish.

Wesley, who was not very fond of bitter gourd, had more confidence in this dish than anyone else after tasting the first two bitter dishes that were far beyond his imagination.

The first one picked up the spoon, and it seemed that he knew that this dish would be eaten with the soup and bitter gourd.

The white radish is at the bottom, the soup is blessed, and the bitter gourd that still exudes a faint white jade luster and the plump meat filling, even the soup with meat Wesley took a bite, and suddenly a heavy bitter taste exploded in the mouth!

But before he could frown, the deliciousness of the meat filling continued to gush out of the extraordinary gravy, and then the white radish at the bottom played its role, and the sweet taste eased the palate, and when the sweetness of the water chestnuts appeared in the soup, the bitterness was like a tool to amplify the palate.

After feeling the bitter taste, whether it is the freshness of the meat, or the sweetness of the white radish and water chestnut, it is more rich and rich, and the bitterness is washed away at once, but the whole mouth is left with the extremely rich and sweet taste.

Wesley subconsciously picked up the bowl, filled it with a large spoonful of mustard rice, and then desperately put the rice into his mouth, so that the rich flavor had something that could be blended.

The crisp mustard greens burst out with a slight bitterness and sweetness in the mouth, followed by the rich aroma of the staple rice being chewed, the aroma of Jinhua ham, and the aroma of fat, gradually spreading, and the remaining delicious and sweet in the mouth into a torrent of staple food, which really makes people more and more excited the more they eat, and the more they eat, the more difficult it is to stop the dishes and chopsticks.

Not only Wesley, but also Tanjiro, Youdouzi, and Xiao Nan Sanxiao, as long as the diners who start to use chopsticks for the staple food, it is as if the word eating is only left in their minds.

There seems to be a faint luster flowing all over their bodies, making their body's vitality continue to accumulate, and their physique is also changing subtly.

Even if he was as calm as Mo Cangli, he could control every trace of his emotions, and he did not stop the dishes and chopsticks in his hand, and swept away all the food ingredients.

Because he could feel a deep change beginning to appear in his body, dismantling and reshaping his body, bringing him even more powerful power!

You must know that as a great son of the Mo family, if it weren't for his qualifications, how could he be just an ordinary level of force? Even the level of the six parts in their world is far from comparable.

Now that he has the opportunity to be reborn, Mo Cangli naturally has to firmly grasp it, and this will also be the most critical hole card to change all his behaviors!