The golden light flashed, which was when the pickling of the bitter bamboo shoots was completed. Zhao Youqian had quick eyes and quick hands. When the golden light reached its strongest, he directly stopped all the stoves making soup.

Suddenly, the entire Zhutian Pavilion was filled with rays of light rising into the sky, and the purple clay pot was filled with smoke.

The faint sound of the flute echoed, just like the sound of the breeze blowing through the bamboo leaves when entering the bamboo forest.

Then the buzzing sounds of life on the farm sounded, like a ray of clarity falling into a dream in the scorching summer heat, a gust of wind blowing under the shadow of the afternoon.

It is the bitter melon with meat and meat that has reached the heat. The golden light and Linyin leap up at the same time, and the white mist is floating, forming a beautiful picture scroll, which makes people's hearts flutter, as if they have entered it and experienced several baptisms. generally.

Even Hong Yi, whose soul was agitated, felt that the impurities in his strong soul were suddenly reduced a lot, and his thoughts were running very fast!

'Progress again?! How long has it been?'

There was a trace of astonishment in Hong Yi's eyes. Looking at the old Heavenly Master, he could only see that the eyes of this Taoist Daoist were also full of surprise.

But soon they smiled again. After all, no matter what, Zhao Youqian's progress was beneficial to them. Even these dishes today seemed to be of great benefit to them. This was really unexpected.

You must know that even if they are not as complete a life change as Nu Liang Hua Lao, no matter which world they go to, they are the true gods, and even immortal existences.

However, the life form has also changed, and Lao Tianshi is even more advanced, but the accumulation of strength is just a bit slower than Nu Liang Hua Lao.

Now Zhao Youqian's cooking is his biggest source of energy accumulation. Now that his cooking improves, how can Master Tian not be surprised?

...

"The soup is ready!"

"Tanjiro, Nezuko, go and serve it to your uncles and grandfathers!"

Zhao Youqian showed a smile, waved to the two young men, and then divided the soup ingredients in the purple clay pot into warmed small cups one by one, and sent them to the diners present.

Of course, he didn't just instruct the two boys. After finishing the packaging, he also took the remaining soup on the plate and sent it to the diners one by one.

It was during this gap that his last stir-fry and staple food were about to be completed!

'Boom boom boom!'

With the sound of rising flames and the furnace being ignited, the dark iron pot quickly became stained with a layer of dark red.

Under the high temperature, the whole iron pot soon began to emit white smoke.

Add cold oil to the pot, drain it after moistening the pot, and then add the cold oil. At the same time, put the whole bowl of crushed and finely chopped salted egg yolk into the iron pot, and then stir constantly.

The amount of oil should not be too small. If it is too small, it will easily stick to the pan. At the same time, it will not be easy for the egg yolk to stir up sand, turning into crumbs mixed with fat and expanding with bubbles.

But the amount of oil cannot be too much. If it is too much, the bitter melon underneath will be too oily and the salted egg yolk will not be able to adsorb to the bitter melon. Even if it is completely removed, it will be difficult to eat and it will be very greasy.

The grasp of this is difficult for ordinary people to grasp.

Fortunately, what Zhao Youqian is best at is stir-frying. With the iron pot constantly shaking, he held the frying spoon in one hand without pausing for a moment, constantly stirring the salted egg yolks in the pot in circles.

Soon circles and layers of foam began to appear in the pot.

The bright red salted egg yolk gradually turns golden and blends into the heated oil, turning into a foam-like state!

This time is not the optimal level. Considering that the temperature rises, the oil and salted egg yolk undergo a puffing reaction, and the aroma molecules are released. In order to ensure that the taste reaches an excellent level, Zhao Youqian's sense of smell has also been opened to the maximum level.

Only when the salted egg yolk in the pot has puffed up to fill the pot and the taste of the salted egg yolk reaches its best.

This is the time Zhao Youqian needs!

The full salted egg yolk has expanded to the extreme, and when the aroma and color are at their peak, the white jade bitter melon slices that have been marinated for most of the bitterness are blended into the hot wok.

"Wow!"

This is the sound of oil and water exploding when they come into contact with each other at high temperatures.

Immediately, those swollen egg yolks collapsed directly as if they had encountered a disaster.

The bitter melon slices were quickly put into the pot and spread out, followed by rapid stir-frying. Zhao Yougan lifted the entire iron pot with one hand and stirred it evenly.

At the same time, minced garlic and millet chili are added, and at the same time, the aroma of stir-frying is emitted.

Before all the diners in the Zhutian Restaurant took a spoon to taste the bitter pickled bamboo shoots, they were once again attracted by Zhao Youqian's stir-fry!

Ignoring the attention of the diners, Zhao Youqian only saw the scene inside the pot after the ingredients were put into the pot.

The taste of bitter melon gradually changed from green to mature, combined with salted egg yolk, and then dyed with the spicy aroma of minced garlic and millet. The speed of change was particularly fast, and he could not relax for a moment.

When the white jade bitter melon is gradually coated with golden salted egg yolk, it is also when Zhao Youqian is most focused, he is about to season it!

Although the salted egg yolk itself has a certain saltiness, the taste is far less than that when bitter melon is added later. Although the bitter melon is also pickled with some salt, subsequent washing and squeezing out the water will remove the saltiness. The rate has dropped to almost nothing.

Therefore, this dish naturally needs to be seasoned when it is about to be completed, otherwise it will only be left with a bland taste of salted egg yolk and bitter melon. How can it be regarded as cooking no matter how fragrant it is?

Generally speaking, in order to increase the saltiness in home cooking, the saltiness of the ingredients, that is, the protein part of the salted duck eggs, will be used. However, this will actually make the saltiness slightly uneven and slightly damage the taste.

Zhao Youqian doesn't mind the accumulation of salted duck protein. Anyway, he has plenty of opportunities to use all these things and preserve them properly, so he naturally pursues a better taste experience.

Mix some sea salt and white sugar and add them to the wok. The approximate ratio is 1.5:1, with a little more sea salt. Use the white sugar to ease the saltiness and bitterness, and use the sea salt to bring out the aroma and sweetness. While the seasonings are in, prepare Sprinkle in the chopped green onion, and this "Salted Egg Yolk Bitter Melon" is ready.

This dish goes well with both wine and rice. The most important thing is that the bitter taste is not strong. People who are extremely averse to bitter melon can also try it. It can be regarded as an introductory dish with bitter taste.

The finished food was poured into the plate with a spoonful. At this time, the diners at Zhutian Restaurant noticed that the golden color of the food itself actually covered up the golden light of the food. More importantly, the faint silk and bamboo orchestra The sound actually came after the food was served.
Chapter completed!