At this time, the yellow-white fruit puree has been oxidized with a faint blue color, and the turtle meat buried in it does not seem to have undergone any changes, but Zhao Youqian has seen some changes from the changes in the position of those pieces of meat in the pot.

Of course, it's definitely not enough to look at it, and the feeling of touching it directly is more realistic.

Even if he is extremely sure of his eyesight, Zhao Youqian will still get started, which is a responsible attitude towards ingredients.

The skirt, belly, and small half of the legs are no longer simple and hard to touch in Zhao Youqian at this time, and it doesn't take a lot of strength to pinch and move.

However, the fact is that even if it has softened to such an extent, it is difficult for ordinary people to bite their teeth, as if the hard cowhide has softened after soaking in water, but it is still not a part that can be used to make ingredients.

For Zhao Youqian, this attempt was obviously a failure, but he was not disappointed.

Because since it has been softened to a certain extent, it means that these demon beast meats that have been cultivated for many years can still be tasted by ordinary people, as long as there is enough time or he can think of some other way.

In particular, rotten meat is not only marinated, but also stewed in the pot is also a very important step.

The soft-shelled turtle meat, which had been softened to a hardness almost similar to that of beef bone, was taken out by Zhao Youqian, obviously cutting off the texture inside the meat, and adding the limit of honey and fruit acid enzymes that could soften it.

Actually, it might be better, but it would have to be marinated overnight.

Ordinary people don't say whether there is such a condition, but I am afraid that it is difficult to achieve these complete conditions.

In Zhao Youqian's view, today's level should be the limit that ordinary people can achieve with ordinary pickling, excluding the rich and noble.

"Lao Yan, wake up!"

"It's time for you to light the fire and boil me water!!"

While washing the turtle meat, Zhao Youqian unceremoniously began to instruct Yan Chixia.

If you want to eat good things, you naturally have to accept exploitation honestly, otherwise you will eat and drink for nothing, but there is no such good thing.

Yan Chixia, who was originally recuperating with her eyes closed, heard Zhao Youqian's voice, and a spirit came to her senses.

"It's coming, it's coming!"

Rubbing her hands, Yan Chixia squatted directly next to the old stove, picked up some wood, and casually lit a fire talisman into it.

While the pot was hot, a spring of water was brought in, and the pot on the stove was half full.

It wasn't heated directly with spells, it was just used to shorten the process.

Naturally, Yan Chixia had already seen Zhao Youqian's thoughts, if she could really rely on the means that ordinary people could also do, she could take care of these demon beast meat.

In Yan Chixia's view, it is also a good thing.

At least for ordinary people, there is finally a place where they can use these monsters.

At the beginning of boiling water, Zhao Youqian cut the washed turtle meat into a mouthful size, according to the softening degree of these turtle meat today, it is not difficult for ordinary people to do this step, kitchen knives can't do it, and it is okay to use an axe.

Then the chopped pieces of meat were put into hot water, and some cooking wine, green onion and ginger were added by the way.

Blanching is an impossible step, in addition to removing some of the remaining earthy taste, it is also to make the meat tight, and when it comes to stir-frying, it can maintain more firm and elastic taste.

Although for ordinary people, this turtle meat can no longer be bitten, Zhao Youqian is still unwilling to give up these details.

Because these are not only more layered in taste, but also have important significance in the aroma and integrity of the finished dish.

The blanching time is longer, about 20 minutes, and by the time Zhao Youqian fishes out the turtle meat, they are just cooked to the center.

Zhao Youqian, who was not surprised by this, scooped out the waste water in the old stove and used a broom to remove the remaining water.

Then the cooking of the braised turtle began.

Heat the pot, heat the pan with cold oil, the next spoonful of vegetable oil, and then put the green onions, ginger and garlic, ginger slices, garlic and green onions, all need to be relatively large, because the simmering time must not be too short.

Wait until the aroma of green onions, ginger and garlic comes out, add bay leaves, nutmeg, star anise, cinnamon, these spices, in fact, these are all added or not, Zhao Youqian is also interested in the common of these spices, and there is a slightly accelerated effect of meat stewing.

When the aroma is mixed with the flavor of spices, all the blanched turtle meat is directly put in, and at the same time, the special red oil hot sauce is added to it.

This can also be replaced with bean paste, or even left out.

The purpose of putting these hot sauces is to make the turtle meat taste good, but if it is just to cook it, this step does not make much sense.

But next, the fresh chopped pepper sauce made by Zhao Youqian on the spot had to be added.

Because of the relationship between rice vinegar, the chili pepper ferments quickly, and the addition of this part will also make the soft-shelled turtle meat soft and rotten faster when it is cooked.

Moreover, rice vinegar also has the use of freshness and taste, and with the salt and sugar added to it, it has a bit of seasoning meaning.

Stir-fry until fragrant, add the onion and continue to stir-fry until the color is red and bright, add a lot of hot water directly, and it is not enough to submerge all the turtle meat, but also about double the amount.

After all, it's best to put enough water in the stew at one time.

The whole pot was filled with most of it, Zhao Youqian just stopped, and then added the sugar color fried earlier, and then waited for the contents of the pot to boil, then covered the lid and simmered slowly.

There is no need to add salt to taste, on the one hand, there is saltiness in the sauce, and on the other hand, once the meat is salted, it is even more difficult to be stewed until it is soft.

Therefore, if the ingredients are soft and rotten, the seasoning is usually done after the ingredients have been simmered almost before starting.

Zhao Youqian naturally followed this principle, but under his hands, the taste of this braised turtle was too unusual.

In Yan Chixia's view, it simply goes beyond the concept of braised dishes.

Generally speaking, braised dishes are stewed with sugar and spices, and when the time comes, it will be fine.

Where did so much pop-hue come from to match the sauce.

In fact, this is also an evolution of braised dishes, especially for aquatic products such as soft-shelled turtle meat, stir-fried sauces and spices, and then stewed for the best effect.

You can also use this kind of incense to remove the fishy smell of most aquatic products, or suppress it.

And the spicy flavor can also stimulate the delicious aquatic flavor to be more prominent.

The rich aroma began to drift away as the contents of the pot boiled, not to mention the saliva of Yan Chixia, who was close.

Even the hunters in the depths of the forest, and even a well-dressed being who lived farther away, showed a hint of surprise.

"It's... Where does the aroma come from? ”

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