"Store manager, it's all here!"

After Zhao Youqian estimated how much the cooking should be, Zhang Xiaofan had already dragged a basket of ingredients out.

Being able to use a drag shows the large number of ingredients.

Otherwise, with Zhang Xiaofan's cultivation, there are few things that can't be held.

However, it is not only a matter of quantity, the contents of the basket are so full that if you hold it, it may fall to the ground, and you can only pull it out with even force, so there is no such problem.

It's just that Zhao Youqian still has some headaches about Zhang Xiaofan's approach.

You said that you thought of the step of applying force evenly, why didn't you think about using mana to directly lift these ingredients, and by the way, you can get all the ingredients out at once?

Looking at Zhang Xiaofan, who seemed to be waiting for his praise, Zhao Youqian's words were about to come out and then took them back.

I could only pat him on the shoulder.

"Good job, let's get the rest of the ingredients out."

Then I sat down next to the big basket of ingredients and began to process.

There are other things needed, and the dishes he wants to make are not complicated, and there are no special spices, what he pays attention to is the original taste of one ingredient, and the other is the control of the heat technique.

Because of this, more ingredients are needed to incorporate the flavor into the cuisine.

This is also the reason why Yaozhou's northern cuisine is so generous.

Of course, this is also an indispensable relationship with the climate and environment in the north of Yaozhou, and in the current realm of Zhao Youqian, he has begun to study the origin of various cuisines.

Why this is done, why this step is fried, why it is first baked, the reason for using this flavor, the reason for using this spice, all come from this.

Once Zhao Youqian started cooking, he wouldn't care about the things in the restaurant, but it made a bunch of diners who came today seem to be relaxed.

But today, I don't know why, Wesley and Shang Xiuxun didn't come, Tony. Stark didn't arrive either, otherwise all the diners would have arrived.

You must know that Nu Liang Slippery Scoop is really an infrequent diner, and he often rarely evaluates Zhao Youqian's cuisine, just silently pairing wine.

Today's new diner, Whitebeard, is a good man, and when he drinks with a bunch of people, he begins to tell them about his sons, and all the strange things he has seen in his previous voyage on the sea.

When he learned that Zhao Youqian was only interested in various ingredients in various worlds, he patted his chest and said that he must get some sea kings for Zhao Youqian to make them.

You must know that the meat of many sea kings is very delicious, and there are even some sea kings whose meat has all kinds of strange powers.

I have already tasted some of the cold dishes made by Zhao Youqian, lo-mei.

Whitebeard also wanted to know how unusual the brilliance of these sea kings would burst out when they fell into Zhao Youqian's hands.

After all, the chefs in the One Piece world are also very skilled.

But even so, the snacks that Zhao Youqian cooked with wine and snacks have surpassed those foods that Whitebeard had tasted before.

...

didn't know that he was about to harvest an ingredient from another world, Zhao Youqian kept processing the ingredients in his hand in the back kitchen.

After peeling the potatoes, soak them in clean water, and the green peppers are also peeled off the stems and soaked together after removing the pepper seeds.

Remove the old tendons from the beans, then break them into index finger-length segments with your hands, and soak them in clean water.

Finally, the same vegetable ingredient eggplant is different from the previous simple treatment, and some white vinegar should be added to the water to prevent the eggplant from becoming flavorful and oxidized.

Then half of the eggplant is broken into small pieces by hand, soaked in white vinegar water, and the other half of the eggplant is washed and placed next to the stove for later use.

Then he began to process the second basket of meat that was dragged out by Zhang Xiaofan.

The lean and fat pork is all meat on the hind legs, and the meat is not too tender, but it is absolutely juicy.

And it's all the best black pork, and this kind of meat is the best when used to make meat filling.

However, because there are two different types of minced meat, the basic blend and the ratio of fat to lean should also be changed.

One is seven points lean and three points fat, and one part is six points lean and four points fat, because there is still a difference in the dishes made, so the taste of eating should also be different in the most basic proportion of minced meat.

Finely chop both portions of meat and start chopping with a knife.

Zhao Youqian couldn't let Zhang Xiaofan do the hard work, so he could only do it himself, but the other ingredients used in the cooking could also be processed.

So Zhang Xiaofan didn't have to rest, squatted to the side and began to clean sweet potato flour and Chinese cabbage.

In fact, the dishes made by Zhao Youqian are not complicated, and the ingredients used are also very common, which is also the biggest feature of Yaozhou's northern cuisine.

Homely!

A dish of 'three freshness', a dish of stewed cabbage vermicelli with dumplings, and a dish of 'fried eggplant box'.

Among them, it is a little more troublesome, it doesn't seem so homely, that is, it has to be fried in an oil pan eggplant box, and if it is made at home, it can actually be fried in a frying way, but it seems a little closer to the people.

However, since it is made in the Zhutian Restaurant, Zhao Youqian still makes it according to more perfect cooking techniques and some of his ingenuity.

It's not just a completely homely process.

With the dense sound of chopping meat filling of 'tuk tuk tuk', Zhao Youqian's two knives flew up and down, the force was not light but not heavy, both the meaning of chopping the meat, and the meaning of constantly beating the meat filling on the cutting board.

This is why some people find the minced meat to be better than the mechanically whipped meat.

Because while cutting and chopping the meat filling, the two knives are also beating the meat filling to give the meat filling strength.

This was different from the way it was made from the beginning.

Therefore, even if the minced meat is machined and sticky, it still does not taste as good as the hand-chopped meat filling.

That's the key!

The seven-point lean meat filling is used to make eggplant boxes, and the six-point lean one is used to make the meatballs.

Both have different production methods, because the eggplant box needs a lot of oil, Zhao Youqian decided to fry it first, so the meat filling of the eggplant box is the first to be made.

The way is also very simple, chop the green onion and ginger, and soak the peppercorns in water.

Half a small rice bowl of peppercorn water on the opposite is about five catties of meat filling, green onion and ginger are also added, after stirring, put the pepper water slowly, stirring in one direction.

Then beat in two eggs to increase the aroma, pepper to remove the smell, stir again and continue to stir in one direction, until the meat filling shows a trace of texture and hangs in the basin, which has been completely strengthened.

After this action is poured into the minced meat, the seasoning begins, light soy sauce, salt, oyster sauce, just these three things, light soy sauce and oyster sauce are the same as a tablespoon, and only one teaspoon of salt is enough.

The taste of the meat filling in the eggplant box should not be too light, otherwise the eggplant box will taste too little, but it should not be too strong.

Finally, add about two teaspoons of potato starch to help shape the meat.

The meat filling for the eggplant box is done!