National Tide 1980.

Chapter 336 Blessing
But greater gains lie ahead.

Because being able to maintain a relatively cordial relationship with "Zhang Dashao" can continue to infiltrate this kind of good fortune into every bit of daily life.

Not to mention anything else, since I got the method of shooting cucumbers and fried peanuts.

Ning Weimin, Zhang Shihui and Bian Jiangong's appetizers have improved in quality immediately.

Whether it's family, friends, or colleagues, they are full of praise after tasting it, which makes them all have face.

For another example, because Ning Weimin kept his promise and behaved properly, he left the three rooms on the east side to "Zhang Dashao".

Every weekend, "Zhang Dashao" would come back to live for a day and use his kitchen to cook something good.

If you can "coincidentally" catch up and flatter the old man, you will be happy.

Ning Weimin and Zhang Shihui, who were staring at the construction, wanted to add a pair of chopsticks to try something new and experience the feeling of gluttony, which is also possible.

Sometimes even "Zhang Dashao" happens to be in a good mood, and he will open his mouth to teach them some tricks and tricks on the stove.

That is also a great blessing that can directly improve their quality of life.

For example, let's take the dish "burning elbow" as an example.

On the dining table of people in the capital, this thing is absolutely indispensable during the New Year and festivals.

But the most annoying part is dealing with the raw elbow.

Because raw elbows have peculiar smell and hairy roots, if you really want to get rid of the smell and hairy roots, you have to burn them.

Generally speaking, people in the capital use fire chopsticks, put them in the stove until they are hot, and then handle them carefully and slowly.

It's because I'm afraid of burning my elbows and making the whole room smell bad.Very troublesome.

But "Zhang Dashao" told Ning Weimin and Zhang Shihui that there was no need to worry about it.

Let them wait until they do it at home, grab the raw elbow, turn on the gas stove, and burn it directly with the fire.

It’s better to burn it until the outer skin is completely black. Don’t be afraid at all, because only the cuticle and hair follicles are burnt. You just need to wash it in alkaline water later, and it will be clean.

Ning Weimin remembered and forwarded it to Kang Shude, and Zhang Shihui remembered it and told Liu Weijing.

Soon, they split up to encourage Kang Shude and Liu Weijing to do this once, and the result was a surprise beyond imagination.

For the elbows treated in this way, the exposed inner skin not only does not have any hair cones, but also has no "coaxing".

Especially when it is used to make elbow dishes, it has a special light burnt aroma, and the taste is much higher.

Later, this method also benefited the entire No. 2 hospital and the relatives of Zhang Shihui and Liu Weijing.

Zhang Shihui even wrote a special letter to teach his parents who are far away.

Of course, hard dishes like "braised elbows" are just occasional needs for life adjustments.

If the usefulness of this hand is not too great, then the few cooking tips passed on by "Zhang Dashao" that are used in almost every household and daily meal are really of great merit.

What are they?

The first is how to use MSG.

MSG is actually monosodium glutamate.

It was first successfully developed in 1866 by German chemist Reedhausen.

Later, the Japanese realized the commercial value and took the lead in creating the industrially produced "Ajinomoto".

It was not until Wu Yunchu invented the hydrolysis method for the production of sodium glutamate in 1921 after it was introduced to my country that it completely broke the Japanese monopoly.

Since then, monosodium glutamate has entered the kitchens of ordinary people at a low price, and has been closely linked with Chinese food culture.

Needless to say, the benefits of MSG are obvious.

This thing can refresh and increase people's appetite.

It can also improve the body's ability to absorb various other foods, and has a certain nourishing effect on the human body.

To some extent, it even lowered the skill threshold of Shandong cuisine and broke the skill constraints of the method of increasing flavor and freshness.

Think back to the advertising slogan of "Ajinomoto" at the beginning, isn't it "There is Ajinomoto at home, white water turns into chicken juice"?

To be honest, compared with the health care products in today's society, this is really not a false advertisement.

But as the saying goes, too much is too much, once anything is too much, it will become a disaster.

You know, in the past, overseas Chinese, except for a very small number of social elites, were almost all coastal poor who were "sold as piglets".

And among these Chinese workers and their descendants, there are few serious chefs who know how to cook, and even guys who have never been on the stove in their own homes.

So they all regard this thing as a seasoning treasure.

In 1968, Chinese restaurants in the United States and Canada generally displayed dozens of large cans of top-quality monosodium glutamate in the window facing the street to attract diners, which shows the extent of the abuse of monosodium glutamate at that time.

This eventually triggered a storm of "Chinese restaurant syndrome" in the United States.

Since then, not only MSG has been blamed for being "harmful to the human body", but Huaxia cuisine has also suffered huge reputation damage.

So it can be seen that even the best things must pay attention to the way and method of use, otherwise the result will be counterproductive.

Speaking of the mainland of China, due to a rather long period of material scarcity.

In the families of ordinary people in our country, many families could not even afford soy sauce.

As a result, a seasoning habit based on monosodium glutamate was naturally formed.

No matter what every household cooks, almost all of them will put some MSG.

But it's a pity that we use such a common seasoning all year round, but not many people know how to use it.

"Zhang Dashao" pointed out that MSG doesn't have to be sprinkled in a lot, and it will definitely make people sick if used too much.

And there are many dishes where MSG cannot be used, or it has no effect.

For example, there is no need to add MSG to foods that already have umami taste.Such as fish and shrimp, seafood, eggs and so on.

In addition, it is not suitable to put monosodium glutamate in dishes with vinegar.

MSG is not easy to dissolve in vinegar, and the more sour the vinegar, the lower the solubility and the worse the umami effect.

There are also sweet dishes without MSG.

The umami taste of monosodium glutamate can only be expressed deliciously in savory dishes.

If monosodium glutamate is added to sweet dishes, not only will it not increase the freshness, but it will inhibit the original taste of sweet and fresh, and produce a peculiar smell.

Finally, MSG should not be added to foods that need to be stewed or fried for a long time.

Because the effect of MSG will be completely destroyed by long cooking and high temperature of strong oil.

So speaking, the scope of application of MSG is actually quite limited, and it is only suitable for quick-fried dishes and vegetarian-based soups.

Like many people, Chinese food is inseparable from monosodium glutamate, and even only depends on monosodium glutamate to taste delicious.

This is actually too nonsense.

People say that a good cook has a handful of salt, but I have never heard of a good cook with a handful of MSG, right?

The positive answer given by "Zhang Dashao" is that if MSG is to play its due role, it is necessary to sprinkle a small amount of MSG on top of the vegetables to be fried, and then fry them over high heat.

Don't sprinkle MSG before it comes out of the pan, it's useless.

Because of such a short time, the monosodium glutamate cannot be fully decomposed, and the taste cannot penetrate into the raw materials.

(End of this chapter)