Cut the bitter gourd vertically, the type of bitter gourd selected by Zhao Youqian is also very special, the general bitter gourd is green-skinned, but the bitter gourd he cut so much is white and even has a trace of white jade-like touch.

This is also a relatively new ingredient, which is a new variety cultivated in the last ten or twenty years, white jade bitter gourd.

The fruit of this bitter gourd is white, thick, juicy, and the tissue is tender and more brittle than the green bitter gourd, so the taste is refreshing, the bitterness is lighter than the green bitter gourd, and the taste is more warm, and it can be eaten directly without soaking to remove the bitterness.

However, even such bitter gourd needs to be processed in the proper steps.

What Zhao Youqian wants to make is a bitter package, but it is not a drug package, bitterness is just a taste of taste, and it will never be all.

After all, it's too bitter, and he also has to think about the diners who drink and the guys who taste like a few kids, they don't want to suffer too much...

The white jade bitter gourd was split in half by Zhao Youqian, revealing a whiter inner pulp and pale yellow melon seeds.

Usually when dealing with bitter gourd, in order to make the taste and taste better, but also to reduce the bitterness, it is generally necessary to use an iron spoon to remove most of the inner gourd and melon seeds along the inner part of the bitter gourd.

This is also a way to minimize the bitterness of bitter gourd, and Zhao Youqian is naturally the same, but his craftsmanship is obviously higher than that of ordinary people.

Then use an iron spoon to peel off those melon pulps and melon seeds downwards along the marks of the knife, on the one hand, to make the peeled melons more thorough, and on the other hand, to peel off these melons faster without destroying the bitter gourd itself.

After removing these melon pulps and melon seeds, Zhao Youqian directly divided these bitter gourds into four, and then piled them up and cut them into thin slices for later use.

After slicing, add a little salt to pickle, so that you can remove some of the bitter taste of the bitter gourd again, and when it is time to cook, rinse the bitter gourd with water, and then squeeze out the bitter gourd, so that you can keep the crispness under the condition of making the bitter gourd more suitable for the mouth, and with other seasonings to become an ingredient for rice and wine.

And it can still retain the faint bitterness of bitter gourd, which becomes a very amazing spice taste in the cuisine.

That's where these bitter ingredients come into play.

The root of bitter cuisine is to make bitterness the finishing touch, not to be bitter for the sake of bitterness, and to make bitterness the main axis of everything, which is not called bitter cuisine, but bitterness.

Once the bitterness is too strong and suppresses the other flavors, then it is better to eat Coptis chinensis directly, anyway, there is only bitterness.

In order to solve this problem, Yeonju cuisine reduces the bitterness at the source and pre-treats the ingredients so that when the bitter ingredients are combined with other ingredients, they can bring out their own unique flavor without completely impregnating the flavors of other ingredients.

It depends on each chef's skill in handling the ingredients.

At least when it comes to selecting ingredients and handling them, Zhao Youqian has done his best.

If the bitter taste is removed after further processing, there is no need to use bitter gourd.

Therefore, it is also very important to grasp this degree.

The bitter gourd cut vertically from the middle here was processed, and the remaining white jade bitter gourd did not escape the hands of the processing.

After removing the two ends, according to the width of two fingers, directly cut into cylindrical segments, according to the diners in the Heavenly Restaurant today, everyone has to eat at least three or four bitter gourd inlaid meat, at least more than forty, plus Whitebeard, who eats enough, then add another ten or so.

It can be said that it took Zhao Youqian a lot of time just to cut the bitter gourd into cylindrical segments, not to mention removing the bitter gourd and melon seeds inside.

Fortunately, Zhao Youqian's hands and feet were quite fast, he took a thin-bladed knife with an arc, inserted it into the gourd part of the bitter gourd, and then turned it around, leaving a hole in the center of the bitter gourd segment.

This made Zhao Youqian's processing speed up a lot, just to remove the taste of these bitter gourds, he also had to put in some refined salt for pickling, so that the juice of the bitter gourds was lost some.

Then blanch the water with boiling water, in order to ensure the color of these bitter gourd segments, a certain amount of cooking oil should be added to the blanching water.

After blanching repeatedly and taking a shower with ice water, it must be about three times before it can be completely effective, and after Zhao Youqian has removed the juice and salt from most of the ingredients, including the mustard greens that have been marinated for a while, he has dried them again.

There was already a bitter smell spreading in the entire Heavenly Pavilion.

"The store manager today... What exactly is to be done? ”

Wesley's face was different, he didn't expect that there would be a day of hardship in the Heavenly Pavilion, but the huge body of Whitebeard was beside him, laughing.

"Boy, what are you worried about, can the store manager still let you really eat something unpalatable?"

"Since the store manager has done this, it must be delicious, you can rest assured!"

Hearing Whitebeard say this, the strange look on Wesley's face didn't disappear much, but the others really relaxed a lot.

"Even if it's delicious, I don't want to taste it... That's weird! ”

Wesley muttered a few words, but his consistent trust in Zhao Youqian didn't make him say anything more.

Lao Tianshi and Hong Yi have excellent eyesight, both of them are aware of the ingredients made by Zhao Youqian, and in the Heavenly Pavilion, everyone tacitly abandons the induction method other than the five senses, so except for Whitebeard, who takes advantage of his tall stature, the rest of them can only rely on the five senses of the physique that have been cultivated to check others, or observe with the blessing of their own cultivation.

This is also the reason why most diners are not as good as the Heavenly Master and Hong Yi's eyesight.

As for the new diner who seemed to be silent and ignored, Mo Cangli observed all the situations in the restaurant quite carefully, including the two small ones who were pulled to ask what they encountered.

It's just a detail that makes Hong Yi, who has been paying attention to the man in dark green clothes, smile slightly.

That is, Mo Cangli also inadvertently and subconsciously sent those appetizers into his mouth from time to time.

'That's enough...'

...

Zhao Youqian, who was in the kitchen, didn't care what the diners thought, unless someone explicitly protested, it was always what he did and what the diners ate in the Zhutian Restaurant.

What's more, he is confident this time, and the food he cooks is definitely beyond the ordinary people's understanding of these ingredients.

Jinhua ham, pork ribs, and old hen are all ingredients that need to be processed, in order to make these bitter dishes, Zhao Youqian has to use a lot of ingredients, but fortunately, except for the bitter bamboo shoots pickled and fresh, the others do not take much time, so Zhao Youqian's first dish is this traditional famous dish that belongs to the Jiangnan region of Yaozhou!