National Tide 1980.

Chapter 492 National Essence
Is there anything in this world that turns decay into magic?
Does anyone have the ability to turn stones into gold?
Do you have the ability to eat all over the world with one trick?
In his previous life, Ning Weimin wouldn't believe these few things.

But he has seen it all in his life.

Like Kang Shude's business classics, his pair of discerning eyes.

For example, the lifelike grapes from "Grape Chang", the antique porcelain made by Liu Yongqing that is difficult to distinguish between authentic and fake, and the superb cooking skills of "Zhang Dashao"...all belong to this list.

It stands to reason that Ning Weimin should have developed some resistance after experiencing these things, and should not be particularly shocked by similar things anymore.

But after getting the bottle of powder given by "Zhang Dashao".

When he went home and tried it, he was still completely shocked and surprised.

Because the effect is simply amazing!

No matter what kind of vegetable, even if it is just boiled in plain water, with this powder, it is both fragrant and delicious.

If it is used to make soup, it has a mellow taste and is extremely delicious!

It can really be said that this powder is enough to turn a person who can't cook into a person who is good at cooking.

It is also enough to make many chefs feel ashamed of their craftsmanship.

Kang Shude was extremely happy.

You know, it's the bitter summer now.

The old man has no taste in anything he eats, and he finds it troublesome to do anything.

The most frightening thing is to get angry for a long time, and it is easy to get sweaty.

So with this bottle of powder, the old man felt that summer would be a big deal.

Even in his words, this bottle of powder can turn ordinary boiled cabbage into "boiled cabbage" directly.

Of course, such an evaluation must be somewhat exaggerated.

Because "boiled cabbage" is a representative dish made with broth, and it was also the most unpretentious dish at the first banquet of the founding of the People's Republic of China, but it was the most amazing dish in the mouth.

Then you have to use fat hen, lean pork, pork ribs, and scallops, cook the soup slowly, and filter the soup.

Selected Northeast Chinese cabbage hearts are boiled and soaked in broth. Finally, the broth is decanted, and the cabbage is put into the broth and steamed thoroughly over high heat.

After the dish is cooked, the soup is clear, just like a bowl of boiling water with a few cabbage hearts, the fragrance is strong and mellow, the soup is strong, but it is fragrant and refreshing, not greasy or greasy.

If this bottle of powder can have such a miraculous effect, then why not?

I'm afraid that "boiled cabbage" will immediately fall from the altar, and the price will not be sold!
How many years of culinary skills the chef who can cook this dish is wasted.

How about hitting a wall, hanging yourself, or throwing yourself into a river in anger?
But to be honest, the taste of boiled vegetables made from these powders can at least catch up with the quality of boiled cabbage by three or four points.

Anyway, it is definitely better than the kind of thick soup that Ning Weimin bought in the supermarket in his previous life.

This is not easy!

In addition, the most strange thing is that this powder is definitely not a simple seasoning, let alone a synthetic product.

There is absolutely no taste of MSG, chicken essence, artificial flavors and additives that make people nausea and nausea after eating too much.

Ning Weimin has more say in this aspect, and he can be 100% sure of this point once he eats it.

Why?Just because in his previous life, in order to save trouble, he often ate fast-selling food such as instant noodles.

Sometimes he didn't go back until late at night, and he would make egg drop soup with thick soup treasure, and then soak cold rice in it for a meal.

So after a long time, something went wrong with his stomach.

After suffering from acute gastritis, he suffered sequelae.

Just the smell of convenience food makes him sick.

Henceforth, he never had anything to do with convenience food anymore, even if he was extremely hungry and tried to eat it, he would definitely vomit.

However, when he ate the dishes with these powders in his stomach, he didn't feel any such feeling.

How amazing it is!
So the next day, without wasting any time, he went directly to "Polar Bear" to ask "Zhang Dashao" for the answer.

He couldn't wait until the weekend. If he didn't ask him what the powder was, he probably wouldn't be able to sleep.

As a result, as soon as the old man announced the answer, he was dumbfounded.

It's interesting to say that Kang Shude is worthy of being a master, but he actually got it right. These things really have something to do with "boiled cabbage".

Because that is the broth made by "Zhang Dashao" with chicken, duck, pork ribs and scallops.

Dashao will add fire to boil every time there is some broth left that cannot be used.

After being boiled dry, all kinds of meat in the pot are rotten and the bones are crisp.

Then the old man dried these things, dried them in the sun, and ground them into powder, which is this thing.

It's no wonder it's delicious, it's all real!

So since there is no artificial seasoning, Ning Weimin will naturally not feel sick to his appetite!
After Ning Weimin thought about it for a while, he realized that he was really elated and overjoyed.

Because he immediately realized the beauty of this method, and why the old man said it could solve his problem of making broth.

Sure enough, the method "Zhang Dashao" said was not far from what he thought.

Like pork heart, pork belly, pork loin, pork lung, sheep head, sheep heart, sheep liver, sheep tripe, sheep waist, duck heart, duck liver, duck feet, duck tongue, chicken heart, chicken liver, chicken feet, chicken gizzards This kind of soup with relatively few uses can be preserved in disguise in this way.

Then if you need to make these dishes, you don't need to put the broth, just put this dry powder.

Although it is not as delicious as high soup, it also has the effect of increasing the pure taste, which is always a relatively economical compromise.

The key is that in this way, the amount of daily soup can be greatly reduced.

Naturally, there is no need to prepare nearly a hundred kinds of broth every day like the imperial dining room of the Hall of Mental Cultivation, fifty or sixty... no, maybe thirty or forty is enough.

At least half of the cost of hanging soup can be saved!
Needless to say, Ning Weimin was so impressed that he wished to give "Zhang Dashao" a knock on the spot!

The person in front of him is really a god on the stove, this trick is simply too brilliant!
Unexpectedly, "Zhang Dashao" refused to take the credit, but instead told him the real historical origin of this trick, which was actually learned by the imperial chef from the eunuchs in the palace.

In the palace that dared to pass by, only eunuchs who were out of power ate leftovers.

Because there are too many things thrown in the palace, many eunuchs from poor backgrounds really feel distressed.

He also figured out a way to dry and grind the leftover meat by himself, and use it to eat porridge and noodles.

As a result, this hand was discovered by the royal chefs and learned.

Since then, Yushanfang has mastered a technology that can purify and enhance the fragrance and thicken the taste.

The imperial chefs can use it to prevent the broth from being weak, and it is inconvenient to play on the stove.

It is also suitable for public and private use, so you can take this powder home and enjoy it yourself.

Later, even the imperial chef was good at discovering business opportunities, and dried onion, ginger, pepper, and soy sauce into powder, made seasoning paper, and sold it to Ouchi guards through the eunuchs of Kunning Palace for profit.

You know, according to the ancestral system of the Qing Dynasty, every morning and evening, two large pots of Kunning Palace will cook two pigs to worship the gods.

And these "blessed meats" are the "restricted food" bestowed by the emperor to the guards in the palace.

(Note, Keshi means "benevolent, bestowed" in Manchu. In addition, it also means extra meals besides the main meal. The nobles of the Qing Dynasty have always had the affinity tradition of "the gold master and the generals share food". Later, the food Rewarding ministers even became a fixed system for the emperor of the Qing Dynasty)

Although it is glorious, the Ouchi guards have always been very apprehensive about it because the white boiled meat without any seasoning is hard to swallow.

Ever since, because of this kind of seasoning paper, the Ouchi guards were relieved.

Since then, I have really regarded eating "blessed meat" as a kind of privilege.

Even after the fall of the Qing court, this method of spreading powder helped the imperial chef who was living abroad to become famous.

For example, Fengzeyuan Restaurant, which was run by Luan Xuetang later, became famous in the capital because the sea cucumber roasted with scallions by an imperial chef was particularly delicious, thick and full of scallion fragrance...

Hearing this, Ning Weimin finally couldn't help but interrupted.

"I know, I know, did the imperial chef hide some powder in his cuff, and sprinkle it secretly every time he finished cooking... But, Master Zhang, how did I hear that it was sea intestine powder? Everyone said that The stuff is natural MSG..."

It should be said that it is not surprising that Ning Weimin expressed doubts at the end.

Who let him watch the TV series "Legendary Shopkeeper" in his previous life, and he also heard the storytelling of "Fengze Garden and Luan Pubao", it said so in it.

But what he knew was wrong.

"Zhang Dashao" laughed unabashedly, and gave him the word "shit" on the spot.

"You, you are confused by the rumors in the market again. After thinking about it, you know that it is impossible. Sea sausage? Natural MSG? Fengzeyuan opened in 1930, and the Japanese trading company in Beiping has long sold 'flavor' It’s the prime of it. Do you still need this thing?”

"What's more, the taste of sea intestines is very ordinary. If you fry sea intestines, they are not very delicious. They belong to the cheap products in seafood."

"Besides, do sea cucumbers need MSG? If you are a Shandong cook, you will know that the difficulty in making sea cucumbers is not to enhance the freshness, but to taste. When cooking sea cucumbers with scallions, you need to have scallions that are fragrant but not scallions. Stewing scallions in oil is the first step, followed by chicken soup. Now, freshen it up? There are ham and scallops in the broth. Who would use such cheap stuff as sea sausage?"

"If you don't believe me, try it yourself. If you want to use sea sausage powder to make it delicious, I'll give you my head. It's just a layman. What will be sprinkled will never be the other side, it can only be this kind of broth Powder, and green onion powder. This is the typical method used by imperial chefs for more than 100 years..."

Take it!I am sincerely convinced!

Ning Weimin couldn't say anything, he just raised his thumbs up at "Zhang Dashao".

Even after going back with this accidentally obtained historical truth.

He couldn't let go of this matter all day long, thinking about it repeatedly in his heart, he couldn't help being excited and moved, and even felt a little lost.

It's not that he made a fuss over a molehill, this seemingly insignificant thing is actually of great use!It can be said that it is a golden mountain waiting to be excavated!
He couldn't help but appreciate the wisdom of the Chinese people, smart!smart!

Don't look at it as a eunuch, don't look at it as a cook, don't look at it as a servant, don't look at it as an ancient person.

But just because they are Chinese, they can have such wisdom.

Westerners, what are you talking about?What about the Orientals?modern?Technology?

One instant noodle, one thick soup treasure, that's all.

Adding all of these together, it is not as good as our 5000-year-old civilization shaking off such a little dust.

Damn, I get excited just thinking about it.

What is national essence?It's not just Peking Opera, it's the same!
Who said that Chinese food cannot be quantitatively managed and cannot be applied to fast food?
If you want to use this method to set up an instant noodle factory, you can make such a taste, absolutely invincible in the world.

Nissin ramen is a fart.

Can the little devil do Buddha jump over the wall?Can you make Chicken Soup and Seafood Noodles?

But the most irritating thing is, just relying on these crap artificial flavors.

While the foreign devils are destroying our health, they still make us so much money.

When I looked back, I found out that it was all left over from our own play, a method that was available more than 100 years ago, and there was no need to pay such a price at all.

It's sad, I've fiddled with my own essence, and I actually hold other people's dross as good things.

I am afraid that this truth is far from being realized by most people in the country, and they will never think of it...

(End of this chapter)