The hundred ghosts who looked at Zhao Youqian one by one were not like the demon group that Dongying could stop children crying at night, but more like elementary school students who were waiting to be fed.

Anyway, in the eyes of Isayama Huangquan, these hundred ghosts are such an image.

"It's all smaller, it's not enough to eat a bowl of each first, and then add it, and the stone pot fish is divided into three pots!"

While Zhao Youqian was loading the rice, he instructed a few small hundred ghosts to bring the stone pot fish to the designated position, so that the hundred ghosts could start the meal first.

However, he must not be busy with cooking alone, so soon even Isayama Huangquan joined in.

The rice, which emits white smoke and has a rich aroma, seems to have a colorful crystal color that flashes on the rice grains.

It didn't emit too amazing light, and after the faint golden light faded, it represented that the stone pot cured rice already had a super-standard taste, which was enough for the hundred ghosts.

The fat from the sausage and chicken simmers each grain of rice is coated with a layer of crystal luster, and the aroma of rice is mixed with the rich flavor of cured meat, plus Zhao Youqian's special claypot soy sauce.

Just by looking at the past, Isayama Huangquan couldn't help but salivate.

Not to mention that under Zhao Youqian's turning, the layer of golden pot with a slight brown color under the stone pot is the best delicacy that rice lovers must not miss.

The lard and the fat left over from the cooking are mixed to form such a layer of pot, which is the absolute taste of this pot of rice.

I just saw that Zhao Youqian's hand quickly cut open this complete pot, and then mixed it completely and evenly into a pot of rice, adding another aroma and texture to this pot of already fragrant cured rice.

"I'll help you pack a few of them!"

Resisting the urge to serve a bowl and eat it directly on the spot, Isayama Huangquan picked up a rice spoon and helped Zhao Youqian start to load rice for the hundred ghosts.

Fortunately, there are not too many hundred ghosts who came this time, only a part, and many of them are being controlled and studied by the Snow Maiden in the mansion owned by the Hirano family, so the torment of Isayama Huangquan is not too long, and after all the hundred ghosts have taken their share, she can finally take a stone pot to contract the bottom of the remaining pot of this preserved rice.

"It's so fragrant!"

Finally, he could taste the stone pot cured rice directly, but his appetite was not as impulsive as before, so he took out a spoon, scooped the rice first, and then put a piece of sausage on it.

"Ahh

Stuffing rice and sausages into his mouth in one bite, the first thing he felt was satisfaction, an incomparable sense of satisfaction.

It was as if the stomach, which had been hungry for a long time, had finally been comforted, even if the food in its mouth had not yet entered the stomach, and the aroma alone had satisfied it.

"This taste!"

Showing a look of surprise, Isayama Huangquan unconsciously began to dance, the rhythm of the dance seemed to follow the rhythm of the breath of heaven and earth, so that her every move was full of harmony.

And this bite of stone pot cured rice, the feeling brought to Isayama Huangquan is the two words 'harmony'!

Habitually when cooking a hundred ghost dishes, he completely released his 'harmony' cooking heart and mind, Zhao Youqian didn't seem to have any cooking for this stone pot rice, but in fact, he was full of heart.

The rice brought by Peng Hou was also contaminated with a trace of the five elements on its body, so that the simmering rice completely echoed Zhao Youqian's cooking heart.

Whether it is the aroma of lard or the aroma and taste of the cured oil added later, it is all integrated into the rice during the simmering time, and the appearance of the pot only increases the taste of the rice, and the last few spoonfuls of claypot soy sauce are the real essence.

Obviously it looks no different from ordinary soy sauce, but it is carefully made by Zhao Youqian, with the help of the fire pit when the barbecue, the rock sugar, light soy sauce, soy sauce, and a little bit of aged vinegar are boiled together with water, and boiled until the soup is boiled and the rock sugar is melted, which is completed.

The claypot soy sauce of this method is not only to make this kind of stone pot rice, the claypot rice is easy to use, and the combination of scallion oil is the best source of fresh and salty taste for scallion oil noodles.

It is this kind of soy sauce that makes the taste of rice more prominent, and the rice called 'Penghou Rice' by Zhao Youqian continues to release the aroma of rice in the mouth of Isayama Huangquan, which is a warm taste that blends other ingredients and is completely harmonious.

The faint salty sweetness, the aroma of rice starch, the surprise of occasionally biting into the pot, and the satisfaction when chewing sausages and inadvertently bursting with fat.

Isayan Huangquan was almost immersed in the harmonious melody brought by the stone pot of cured rice, and could not extricate himself.

And the rest of the hundred ghosts are also caught in this situation, which makes Zhao Youqian both good-looking and funny.

But he can also take the opportunity to make the next dish.

Stone pot jelly pork chowl!

As the finale of the stone pot dish, this dish is actually not complicated.

He first heated a stone pot and boiled a pot of water, and after marinating and processing it before, he scooped up the pork liver slices and pork loin slices that had been soaked in sake, put them in the boiling water, and blanched them after three to five seconds.

Don't look at this inconspicuous scalding, but it can greatly remove the fishy smell in these two kinds of pork offal.

Then there is the regular pickling, cooking wine, white pepper powder, oyster sauce, plus a little black pepper sauce and a little zhuhou sauce, which are all favorite sauces used in Xiangjiang-style dishes, and served with a small half spoon of sugar and a spoonful of salt.

Wait until all the seasonings are ready, and then start to knead all the flavors into the two ingredients, and then sprinkle a thin layer of starch to grasp well, which can maintain the moisture in the ingredients and maintain the crisp and tender texture of the ingredients.

Then seal in some peanut oil, the intention is also to increase the fragrance, by the way to block the moisture.

The two kinds of pork offal together are also a big pot, but to be serious, there are not many waist pieces, but there are a lot of pork livers, which also makes pig loins a rarity.

However, Zhao Youqian didn't mind this kind of small problem too much, and directly began to heat the stone pot, with the experience of the previous two times, this time he grasped the heat better, the stone pot did not even have cracks on the periphery, and the internal temperature had reached its peak.

First, put some peanut oil to heat, and when the oil in the stone pot began to smoke, the chopped shallots, green onions, ginger slices, shallots, and millet spicy were all put in, and these spices were added to increase the base flavor of the stone pot dishes.

This type of gel is quite popular in Guangzhou Province and Xiangjiang, and in their words, it is called jelly (jue) (jue) pot, which is used to describe the sound of the dish when it is served.

That's why Zhao Youqian made this dish after the meal began, just to let the ghosts eat the freshest, hot, spicy and spicy taste.

When all the ingredients in the stone pot exuded a rich aroma, Zhao Youqian directly put the waist slices and liver slices on the spices at the bottom, layered them well, just staggered, obviously a thin layer, but a lot of weight has been put in.

Then close the lid, pour a circle of cooking wine along the edge of the pot, and bake for another five minutes, and the dish is done.

"It's a new dish again!"

The voice of the Yellow Spring sounded, she didn't expect that she could see a new dish again today, and the rich aroma also woke up the surrounding ghosts from the food, and looked at Zhao Youqian with their eyes...

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