A spoonful full of meat is stuffed into the bitter gourd and placed on the cutting board, because the inside is stained with dry starch, it only needs to be compacted a little, and soon the meat filling will stick to the bitter gourd and will not fall off easily.

With Zhao Youqian's hand movements, one bitter gourd after another was filled with hollows.

Although it is not yet cooked, just looking at this pile of bitter gourd filled with meat filling, I already feel relaxed.

Of course, this step is just to make the bitter gourd inlaid meat a semi-finished product, and there is still a long way to go before it is completed.

For the time being, this dish can be put down and the ingredients for other dishes can be processed.

The ingredients of salted egg yolk fried bitter gourd are the easiest to complete, minced garlic, spicy millet and chopped green onions, and of course, the indispensable salted egg yolk, peel off the best salted duck eggs, only take the salted egg yolk inside, the more oily the salted egg yolk, the better, so that it will be more fragrant when stir-fried.

It can be said that half of the success or failure of this dish is bitter gourd, and the other half is salted egg yolk.

The salted eggs that Zhao Youqian chose this time are not just ordinary duck eggs, but one-third of them are sea duck eggs.

This part of the sea duck salted duck eggs is to make up for the lack of yolk fat in the general salted duck eggs, because of the long-term foraging on the beach, and the reason for the different feed.

Sea duck salted duck eggs are often much more oily than ordinary salted duck eggs, of course, the yolk is not as delicate as ordinary salted duck eggs, and it will be slightly rough, which is also the disadvantage of sea duck salted duck eggs.

But once the two are mixed and then finely chopped, the shortcomings of the sea duck salted duck egg yolk no longer exist.

The last stir-fry dish of the bitter gourd dish is processed here, and only the last staple dish remains.

Mustard rice!

It had been marinated, most of the juice had been squeezed out, and the mustard greens, which had become dull and tender green, were set aside.

Of course, it's not so straightforward to steam with rice.

The Jinhua ham that Zhao Youqian took out before hasn't been used up yet!

Selected Tohoku rice has a plump and round grain, which is different from the slender rice in the south, and this round rice is the best choice for pairing with mustard greens or any kind of cooking soup.

This is also the reason why Zhao Youqian did not use the Yujing rice he got from Hong Yi this time.

Yujing rice has a strong flavor and is good as a single item with a variety of dishes, but because it is too plump on its own, when paired with an ingredient with a faint bittersweet flavor such as mustard greens, the rice fragrance often occupies too much of a position.

This is not a good thing for mustard rice dishes that start with shepherd's cabbage.

Therefore, it is enough to use high-quality Northeast rice, and it can also make a better combination of the two.

When the rice is washed first, let the water and rice rotate together in one direction, use warm water in winter and cold water in summer, wash it three times, and then put water in it.

Because the fatty part of Jinhua ham is added, there is a combination of fat and fat, which will make the rice grains softer and glutinous, so in order to prevent the appearance of too soft rice, the amount of water should be less than usual for cooking rice.

After cutting out the fat part of Jinhua ham and blanching it slightly, the water poured into the rice pot is about one millimeter above all the rice, that is, it has just submerged all the rice, and the amount of water is enough.

On the one hand, there is a lot of fat added, and on the other hand, it is necessary to consider the amount of juice and moisture of the vegetables after adding mustard greens, so it is better to cook the rice a little dry.

Wait until the ratio of rice to water is perfect, then add the Jinhua ham to it, then cover it and use the normal cooking mode on the stove.

Normally, the taste of rice cooker cooking is already excellent, unless you want to make claypot rice at the beginning, those so-called fire flavors can be added later, and there will be no problems with the rice.

Of course, considering the number of people on the scene, Zhao Youqian made six pots of rice directly, but fortunately, the wiring in the kitchen is good, and there are enough plugs, otherwise I don't know how long it will take to cook this rice.

Although a large steamer can also cook rice, if you really want to make the rice taste better, the rice cooker is really strong.

Of course, the aroma and taste will be weaker than that of wood-fired rice, but it is also much stronger than the rice cooked in the general steamer.

The rice is cooked, the mustard greens are ready, the ingredients for the salted egg yolk and bitter gourd are all done, and then it's time to finish the bitter gourd with meat...

There are not too many tricks in making this 'bitter gourd inlaid meat', Zhao Youqian just processed two more ingredients, one is water chestnut and the other is white radish.

Peel and slice the white radish, at the bottom of the stewpot, and the water chestnut is peeled, using a small Hainan variety, more crisp and of course more sweet, not too much, a large pot of water chestnuts is about half a bowl of water chestnuts is enough.

After all the ingredients are ready, it is time to fry the bitter gourd segments that have been filled with meat.

No need to fry, simply put a layer of oil covered with the bottom of the iron pot, and wait until the oil temperature is about six or seven hot, put the bitter gourd inlaid meat in it, and fry it on both sides.

Wait until both sides are slightly golden and then put them on top of the white radish slices spread on the bottom of the pan, and you don't need to worry about the ripening of the meat filling, just fry both sides to bring out the aroma.

Because it is necessary to simmer in the stew pot again for half an hour, this can complete the bitter gourd inlaid meat, and then the meat filling will naturally be cooked thoroughly, now it is the taste and aroma after frying, and let the bitter gourd inlaid meat set, do not cause the meat filling to fall off after boiling.

It can be said that squeezing the meat filling a little before to make the meat filling in the bitter gourd inlaid meat firmer, including the dry starch on the inner wall is for this one reason.

By the time all the bitter gourd inlaid meat had gone through a frying process, the obvious aroma had already spread inside the Heavenly Pavilion.

Those diners who fell into immersive viewing and deep thinking because of the fragments of time sent by the ancient one couldn't help but raise their heads.

The smell was so tempting that an existence like the Ancient First Mage couldn't help but take a few more glances at Zhao Youqian's location.

It can be said that this kitchen is already the most mysterious place in the world in her eyes.

...

Add water to the saucepan, do not submerge the ingredients, but about two-thirds of the bitter gourd, with white radish at the bottom, and then put the peeled water chestnuts into the saucepan.

Add a small amount of cooking wine, oyster sauce, light soy sauce, and then just wait for the soup in the saucepan to boil, simmer slowly for half an hour, and these delicious bitter gourd inlaid meat is ready to bake.

Because the taste of bitter gourd exists, in order to maintain the flavor of the soup, white radish and water chestnut are added to temper this bitter taste.

It is also the most wonderful stroke of bitterness.

And after putting this dish into the stove to stew, the set meal prepared by Zhao Youqian this time has really come to an end.