The illusion of space on the taste seems to be very powerful, but in fact, it is just a small attempt by Zhao Youqian.

The key to the first step is in the selection of eggplant.

Don't look at Zhao Youqian, he just picked out half of a bunch of eggplants to make eggplant boxes.

In fact, in the process of cleaning and classification, Zhao Youqian has already made a choice.

The skin should not be too thick, and you can press a small pit when you pinch it by hand, but it can slowly rebound, so that the eggplant ensures that the moisture inside is still sufficient, and it is also the most suitable eggplant for making eggplant boxes.

But just like that, it's just an ordinary eggplant box, how to create the illusion of the taste of eggplant that is as soft as air?

The batter and frying time are the second keys.

With sweet potato flour, the thickness of the bread is uniform enough, and when the eggplant box is fried in the oil pan, the water vapor of the eggplant itself will expand the outer layer of batter.

The steam creates a gap between the batter and the eggplant, and the void also gives the eggplant part of the eggplant box a steaming effect.

When the frying time is slightly extended, the eggplant wrapped in the outer layer will release enough moisture and the heat will become like eggplant puree.

In the end, it forms the illusion of a taste similar to air cotton, which gives people the illusion of a gap.

There aren't many key points, but to create such a feeling, the requirements for controlling the heat and ingredients are beyond imagination.

Even with Zhao Youqian's level, it is only barely achieved now, in fact, according to the real situation, this dish is not yet complete.

But he's done his best to get to the level of perfection he can make now.

Only then did the golden vision light appear, showing the Linyin that only Lin-level dishes have.

It can be said that this dish alone has satisfied today's diners, but the dishes that follow will not be simply perfunctory.

Especially the guests who know Zhao Youqian's cooking habits are looking forward to the next two dishes.

After all, the first course is already so amazing.

...

After all, the fried eggplant box is a snack dish, and the sweet and sour tomato sauce is just a snack for children, and it is not enough to satisfy their strong appetite.

Just looking at the plate of eggplant boxes, the little girls ate it all in the blink of an eye, and they knew that they were still waiting to be fed.

Especially the little girl who came to the Zhutian Pavilion for the first time, both hands were already shiny.

Actually, she's embarrassed, but...

The food made by Zhao Youqian is so delicious, I can't help it!

Two big flickering eyes looked at Zhao Youqian's side, which was full of eagerness for the next dish.

It can be said that Xiao Nannan was completely conquered by Zhao Youqian.

On the other hand, Tanjiro also began to introduce the diners present to Xiao Nannan, as well as some rules of the Heavenly Restaurant, especially the special thing that told her that she could come here to eat every day.

Make sure that the little girl doesn't wander and go hungry anymore.

After the exchange, Tanjiro's gentleness and kindness also made Xiao Nannan quickly accept that he was taken care of by such a big brother.

After finding that everyone had already eaten happily, Zhao Youqian did not stop, but asked Zhang Xiaofan to send out all the fried eggplant boxes, and began to deal with other dishes.

Break the Chinese cabbage with the outer layer of old leaves removed, and then cut some dried chili peppers, garlic and green onions.

These are the only dishes that require two spices.

For Yaozhou's northern cuisine, as long as it is a roasted stew, there must be two spices that are indispensable.

Star anise, cinnamon!

There is no need for much, but if it is missing, it will not be the flavor of Yaozhou's northern cuisine, so Zhao Youqian will naturally not put these two soul accessories less.

The slow-cooked meatballs and meatball soup were put aside for later use, and Zhao Youqian directly lit the stove.

As the sound of 'bang bang' sounded, the eyes of the diners who were still talking about it also looked over to them, knowing that the second dish was about to be completed.

Especially with a glutton like Hong Qigong, with a fried eggplant box and smelling the aroma of stir-fried vegetables, you can drink two more glasses, and you can really be regarded as a veritable old drunkard.

Boil the pot over high heat, because it is a dish with a lot of vegetables, Zhao Youqian naturally pays attention to the use of oil.

instructed Zhang Xiaofan to cut a few pieces of old tofu and leak out the cleaned beans.

Zhao Youqian put a spoonful of soybean oil into the pot, not only soybean oil, but also a little lard before this, you must know that even if there is a meatball soup, because there are many kinds of vegetables put in, vegetable oil alone can not stimulate the taste of all vegetables, meat oil is inevitable.

Among them, stir-fried vegetables in lard are the most fragrant, and they can also soften the fiber of vegetables, which is a perfect match.

I saw that the lard of the white flowers melted into the soybean oil in the blink of an eye, and a fragrance wafted up, and then the cut ingredients, garlic and green onions were put into the pot, and the aroma of these two spices burst out, and then dried chili peppers, star anise, and cinnamon.

When the flavor of these accessories is completely burst out by the hot oil, the beans and Chinese cabbage broken into small pieces will be directly stir-fried!

'Bang la la'

For a while, the entire Zhutian Pavilion was filled with the stimulating sound of this vegetable coming into contact with hot oil.

And the spices and meat oil with the special aroma of vegetables directly diffuse in the Heavenly Pavilion.

The huge iron pot turned, Zhao Youqian showed his extremely strong waist strength, stirred a large pot of cabbage and beans evenly, and even began to stir the spoon constantly.

You must know that the two ingredients of beans and cabbage must be fried over high heat, and the green taste of vegetables that they originally have will disappear.

Otherwise, the soup will have a lingering astringency.

A spoonful of dark soy sauce and a spoonful of cooking wine, stir-fry evenly over high heat, and then take out the cooked meatballs and put them into the iron pot, and add Zhang Xiaofan's cut old tofu to it.

Be sure to let them all be dyed with all the rich aromas and flavors that belong to the iron pot, and when all the cabbage has softened and released the water belonging to the vegetables, this is the time for the meatball soup to appear.

Pour the meatball soup with a few oil stars directly into the large iron pot, then put in two spoons of salt, one spoonful of pepper, and no other things to taste, and simmer like this.

Control the heat to medium heat, simmer for 10 minutes, then put in the soaked and cleaned sweet potato vermicelli and simmer for another 3 or 4 minutes.

This dish can be eaten and drunk as soup, and it can also be served with wine, and it can be served with wine.

Don't look at the appearance of frying, high heat, and a lot of spices.

There is also a lot of oil used in this dish, but when you taste it, you will only feel that the flavor is rich but not greasy at all, the meatballs are fragrant and fragrant, and they are not salty at all, and you will not feel thirsty just by eating.

The rich flavor created by the variety of dishes is the characteristic of northern cuisine, and this dish shows this vividly!