"You've already taken care of it? Let me see..."

When Zhao Youqian turned around the wooden house, he saw Yan Chixia, who was leaning in front of the house, running over in a flash.

It made Zhao Youqian speechless.

"Let you make a fire, are you lazy?"

Yan Chixia had a natural look.

"You didn't come with anything, so what did you want me to burn? Dry boiling or boiling water? ”

"Don't worry, you really want to cook, I must be squatting at the stove for a moment to listen to your command, now let me rest for a while!"

Saying that, this Taoist priest, who looked very heroic, actually lay directly on the fence in front of the wooden house, his breathing gradually became longer, and he pretended to sleep directly.

Zhao Youqian, who was already a little helpless about this upright and lazy guy, had to put the old turtle meat soaked in the marinade with a lid, and put some ice cubes around it to cool down to prevent the freshness of the meat from declining while marinating.

Then he came to the edge of the old mountain stove that was already a little spiritual, and began to prepare for his own fire.

This will put the old turtle meat marinated, no matter whether those techniques can soften the hard King Kong-like demon beast meat to the point that ordinary people can accept, he also needs to carry out the next step of cooking.

That is one of the essences of braised dishes!

Sugar color.

In fact, Zhao Youqian, the essence of fried sugar color, has been demonstrated many times, but this time it is the demon beast meat that needs to be processed for a long time, and he will increase the amount of sugar color a little heavier.

Directly reduce the use of soy sauce, which is also the difference in the regional style he used to make the braised dishes this time.

Braised dishes are a very widespread cuisine in the food world, and many different dishes have been derived, such as the nine-turn large intestine and the large plate of chicken, all of which are new dishes with braised techniques and other means.

Therefore, the tastes and habits of each place have also made some changes to the traditional braised dishes.

Zhao Youqian saw that the ingredients were different this time, and the practice made some changes, especially things like old turtles, which could not be fully exerted with the traditional northern braised treatment.

In addition to the braised cuisine of Hunan Province, the method of Hubei Province is the most distinctive for this kind of aquatic cuisine.

As a place with hundreds of lakes, aquatic fish and shrimp are abundant, and the processing of fish and turtles and other things is unique in Hubei Province.

Therefore, Zhao Youqian will naturally absorb the elements in this regard.

One of the key points in the production of soft-shelled turtle in Hubei Province, especially braised soft-shelled turtle, is that no soy sauce is used for coloring, and some light soy sauce may be added to the seasoning, but dark soy sauce will definitely not appear in the sauce.

Because of this, in order to make the color and luster of the dishes excellent, the color of fried sugar is one of the most important.

Of course, this alone is not enough, this is the characteristics of aquatic products such as braised in Hubei Province, and the sauces needed.

However, Zhao Youqian has not yet reached this point, so he will honestly fry the sugar color first.

Considering that this is a soft-shelled turtle, it is rich in gelatin, and too much fat will make the taste richer and make people feel greasy, so he did not fry it in oil, but directly fried it in water, which is the easiest to use.

The so-called water frying means that the sugar and water are directly put into the pot in a ratio of one to three, and fried slowly.

With uniform heat, the water will evaporate, and the sugar will be heated to 100 degrees more stably, and then after the water disappears, it will soon reach the level of caramel.

At this time, put some hot water in it, and you can fry it to a basic sugar color.

In fact, this method is very suitable for beginners, or when you need sugar and not so much oil.

In addition, if you can always use medium-low heat, and if you are willing to take the time to stir constantly, the success rate of novices is also very high.

As long as it is slightly jujube red, it is good to go directly into the water, if there is no oil, even if you add water, it will not explode, and the safety is quite high.

Of course, this kind of sugar color also has disadvantages, the aroma will be much worse than that of fried oil, and the color will be slightly worse, but Zhao Youqian has several sauces behind him to make up for this problem, so it doesn't matter.

This kind of rudimentary sugar color didn't take too long, and it was quickly fished out of the old stove by Zhao Youqian.

And at this moment, he realized the ability of this old stove, or the specialness!

You must know that although the materials in the Zhutian Restaurant are used, the quality is only excellent, and the relationship between the water and the frying, the aroma, color, and sugar color should be so poor.

But when frying, Zhao Youqian discovered that this old stove seemed to have the ability to make the food in the pot taste better.

It wasn't until he got out of the pot that he really determined it when he looked closely.

Don't look at the black and viscous sugar color, there seems to be no difference, but a little supplement in the aroma and the increase in luster have already raised the level of this sugar color to a higher level.

'It's so exciting...'

Zhao Youqian couldn't help but be a little moved when he looked at the stove, but fortunately he quickly pressed it down.

After all, he still has to think about his future culinary breakthroughs, although the attributes of this stove are excellent, it is not worth his waste.

However, he was more and more convinced that today's dish would taste extremely good.

The fire was extinguished first, and then Zhao Youqian began to process some green onions, ginger, garlic, spices and other things that were to be burned with the old turtle meat, and then began to prepare the sauce to be used.

First of all, there is the chili sauce, some of which are ready-made in the Zhutian Restaurant, and some of which can be made on the spot and used for a little pickling.

Chop the green and red peppers, add the minced ginger and garlic, and serve with some cooking wine, salt, sugar, and rice vinegar.

After pickling, you can use it directly.

This simple fresh chopped pepper hot sauce has an unusual flavor whether it is eaten directly as a side dish or steamed fish and pork ribs.

Naturally, there are differences in cooking this old turtle.

The reason why Zhao Youqian is quite proficient in the dishes of Hubei Province outside Sichuan Province and Hunan Province is that on the one hand, the three have something in common, and on the other hand, these cooking techniques are also good at drawing out umami with spicy taste.

However, it is different from Cantonese cuisine, which is delicious in its original flavor.

It also pays more attention to the combination of seasonings and the stacking of layers.

Not only spicy sauce, but also various spices, celery, onions, green peppers, green onions, ginger and garlic.

The things that the braised soft-shelled turtle should have been prepared, and it was also allowed to let the old turtle meat stay in the marinated environment for a full hour.

At this time, it is finally time to witness whether the monster meat can be loosened with ordinary cooking techniques.

Estimating the approximate extent of time, Zhao Youqian directly opened the iron basin covered with the lid, and at this time, the faint bloody breath on the old turtle meat was completely gone.

All that remains is a faint compound taste of green onions, ginger spices, fruits and honey, with a faint earthy feeling of aquatic products.

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