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Chapter 134 The Secret of the Kitchen! (There are two more updates, the last day, ask for a monthly ticket)
"It is almost impossible to count the varieties of Chinese cuisine in terms of quantity and to divide the cuisines geographically without dispute."

"In addition to the ingredients, what is more important is the cooking, the right heat, the ratio of the condiments, and the exquisite knife skills. There are too many secrets hidden in the kitchens of Huaguo."

Different from the display of various ingredients at the beginning of "Bite of the Tongue" in the past, the beginning of this episode is in the kitchen, ranging from small family kitchens to large kitchens in various hotels and restaurants.

Different kitchens have a common theme, which is cooking, and different kitchens also have their own different secrets.

That's the title of this episode.

"Kitchen Secrets"!
Alice saw this, took out a small notebook and wrote down a sentence.

Disadvantage [-]: It is too limited and does not border internationalization.

ways to improve:? (to be considered)
"In the hut where the pottery is dried in the shade of Tashi's house, there are hanging cured meat, which Tibetans call Pipa meat, and they have been drying here for more than half a year."

In an unknown small village, the camera followed a dark-faced man named Tashi to the small house on the left side of the main house.

The function of this room is different from that of ordinary farmers' houses for drying bacon and cured meat.

There are also various kinds of pottery in the house.

Tashi took a piece of cured meat, used a knife to cut off the mildew on the surface of the cured meat, cut it into pieces, and started cooking in such a strange pottery.

"Fresh ingredients are very precious. Many ingredients are treated like this for long-term storage. Lunch is for rewarding neighbors. The people of Nixi Township have to fertilize the highland barley fields. In order not to miss the best time, each family helps each other."

Neighbors outside the house were working in the highland barley field, and Tashi inside the house was like a magician, setting up many utensils by the stove.

Each utensil is used to cook different ingredients.

Some are cured meat, some are buttered tea.

But all the ingredients make a "gulu gulu" sound, which means the soup is cooked.

It also heralds the arrival of gourmet food.

"Tashi is a black pottery craftsman. Although some black pottery will be sold to foreign travelers, they are not handicrafts but the secrets of every kitchen."

"Although new cooking utensils have entered the lives of Nixi people, Nisi black pottery is still used for steaming rice, stewing vegetables, cooking soup, and making buttered tea."

The rough black soil becomes incomparably dexterous in the hands of Tashi, and the black soil kneaded by Tashi, the craftsman, completes the transformation from black soil to pottery in a short time.

Make Nixi black pottery well, the characters are as it should be, and the surface is pitch black.

But the black of this color is not like the black painted on it, as if it is born with it.

Nixi black pottery has different shapes, the round ones are used for cooking, the barreled ones are used for making buttered tea, and the square ones are used for steaming rice.

Different ingredients match different shapes of Nisi black pottery.

Tashi, who looks rough but has a delicate mind, also carved different patterns on the black pottery, like some kind of symbol, mysterious and novel.

Seeing this, Alice picked up the ballpoint pen and wrote another sentence in the small notebook.

Disadvantage [-]: It is too limited and does not border internationalization.

ways to improve:? (to be considered)
"Tashi and other craftsmen have inherited the craftsmanship of their ancestors 3000 years ago. The black pottery is forged by gathering firewood on the flat ground, halfway through the fire, and covered with pine needles and sawdust."

"The finished product is black, which is the color most admired by Tibetans. It is the chemical reaction between carbon molecules and mud. Contemporary kitchens and pottery cookware cannot be used, but Nixi black pottery is like a living specimen."

Tashi and others put the pottery into the firewood. Although the fire was burning, the pottery began to change.

The color also changes from a soft brownish red to a harder black.

It represents the end of firing and the rebirth of the soil.

"The cooking method that black pottery can undertake is boiling. As a medium between water and fire, it transmits the temperature to the ingredients and releases the deliciousness. The seemingly simple boiling shrimp hides the secret of the Nixi people's kitchen"

Tashi took out the finished Nixi black pottery, filled it with various ingredients, added bone broth, and put it on the stove.

When the ingredients emit a tempting aroma, the black pottery becomes hot, and the soup starts to boil, which is the beginning of enjoying the delicious food.

The sound of "gurgling" is the main theme at the dinner table.

Alice picked up a pen and wrote the repeated words in the small book.

As soon as I finished writing, the screen turned to a particularly lively street.

On the streets, the old people had unnamed plants planted on their heads, while the young people carried statues of gods filled with sacrifices. Walking through the streets and alleys was more lively than the New Year.

"In Shunde, a few days before and after the Double Ninth Festival, the old people wore dogwood on their heads, and the young people carried the statue of Guan Gong. It was very lively. Today is Ouyang's 40th birthday, but he has no time to celebrate, because there is a large rural feast waiting he."

"In the village banquet kitchen that seems to have no secrets at all, for a gourmet town like Shunde, it has to satisfy diners from Quanguangdong"

In the picture, Ouyang uses red bricks to arrange a specific sequence to build a simple circular stove.

With both hands, he placed a large black pot on the stove.

Put the wood in the middle in advance, and the simple kitchen is built.

For village banquets, the location of the kitchen is usually not fixed.

"Village banquets are held in different villages every day, and the excitement for several consecutive days reminds young people of the meaning of respecting and respecting the elderly."

“I don’t know how many festive occasions the red tablecloth appears on. Only then will the secret of the open-air kitchen be revealed.”

"After the freshly slaughtered whole pig is washed, salt, sugar, five-spice powder, sesame, white wine and other seasonings are spread evenly. Without this step, the perfect taste is out of the question."

After the venue is set up, the village banquet is all red, and there is a festive atmosphere inside and outside the painting.

Under Ouyang's experience, a whole pig was added with various seasonings and waited for flavor.

This feeling is very familiar to Alice. When she was a child, she attended several such village banquets with her mother.

It's just that at that time, she only cared about playing ahead, but didn't explore the secrets that were close at hand.

Thinking of this, Alice couldn't help but recall some memories.

"Steamed vegetables are always the protagonist of the village banquet. Steamed pork with kudzu is similar to braised pork, but it is very different because of the addition of kudzu."

"This kind of starchy food can dissolve the greasy food into itself, perfectly neutralize the sweetness and meaty aroma, and melt in the mouth."

The marinated meat is cut into pieces, and the pork belly that has become reddish-brown due to the seasoning is stacked according to a piece of meat and a piece of kudzu.

A color of brown-red and pink-white is formed.

After steaming, the meat and kudzu root are fused together and melt in the mouth.

Sometimes you can't tell whether the delicateness in Chi Lai's mouth is powdered kudzu or boiled fat.

Alice couldn't control her throat moving.

The most primitive appetite stimulation made him stare at the screen with all his attention.

Staring at this dish she had never tried before.

"Compared to steamed pork with kudzu root, it is much more difficult to steam pork in Jun'an. Ouyang pours the pork marinated three hours ago with white wine and puts it in a special steaming cabinet."

"Halfway through steaming, Ouyang uses a special nail brush to evenly pierce small holes on the pigskin so that the excess fat can flow out, and then apply a cold compress with ice water, the small holes shrink sharply, making the taste more chewy."

"The steam dissolved by the ice water will regroup and circulate in the next 10 minutes to make the whole pig fully cooked."

The pig in the picture has been cooked by Ouyang Dumen, and it has turned into a burnt yellow color. You can feel the sensuality of the Q-bomb through the screen.

The smooth and smooth texture of the teeth is the call of the most teeth and the seduction of gluttons.

Alice seemed to have completely forgotten her original intention, staring closely at the pig on the screen.

Watch it being cut into pieces, sprinkled with sesame and sesame oil, and finally brought to the table.

"The protagonists of the village banquet are the elderly, and every elderly person will receive red envelopes and blessings from the younger generation."

"As a successful village banquet, only the locals can grasp the taste. This is the secret of the kitchen. Deliciousness and reunion are indispensable"

Seeing this, Alice gradually understood.

The secrets of the kitchen, from the "cooking" of the Nixi people to the "steaming" of the Shunde village feast, are actually the cooking methods of Huaguo.

Skills are the secret of the kitchen.

What is the next method?

Alice became a little curious.

"In the kitchen of Chinese people, in addition to making dishes, "steaming" is more used for staple foods, and steamed buns are one of them."

"Wrap the dough with various fillings, and steam the inside while ensuring the integrity of the skin. As the most important cuisine in Huaguo, the birthplace of Huaiyang cuisine, Yangzhou buns are exquisite and delicious, with a full soup."

"On the morning tea table in Yangzhou, besides the steamed buns, there must be hot dried silk. This dish seems complete, but the test for the chef is extremely harsh. Another secret of the Huaguo kitchen here is that the knife skills bear the brunt."

Alice was taken aback.

"Knife skills? Is this also a secret?"

Before she finished sighing, the picture changed.

"Superior white dry, delicate and firm, not easy to break, but even so, it is not easy to cut a piece of white dry into hundreds of white silk, the knife technique is second, and the more important thing is inner peace .”

Looking at a piece of firm tofu in the picture, it is sliced ​​horizontally, and the cut slices are stacked again and cut into shreds.

In the end, it became a dish of big blanched dry shreds stacked together.

Alice gasped.

"I thought it was bean curd cut into strips, but it turned out to be dried tofu cut into shreds! This is amazing!"

This kind of skill is much better than those foreign chefs' knife skills she saw when she was studying abroad.

She was dumbfounded by the magical technique.

"Thousands of dried silks don't really disperse until they enter the water, and the slight bitterness of themselves fades away, and they are ready to welcome all kinds of umami packages"

"Clear chicken soup, a variety of umami side dishes, and a multi-pronged approach, making each shredded shreds a carrier of nutrition and ultimate umami taste"

A bowl of clear chicken soup, added with umami and various side dishes, boiled in a pot into an attractive milky yellow color.

The dried silk is stacked in a bowl, and the stretched dried silk is swaying in the soup water. At first glance, it seems to be noodles.

If you look carefully, you will find that it is cut from shredded tofu. Such extreme knife skills can only be discovered with meticulous attention to detail and eyes.

This contains the delicacy of Huaguo chefs.

Alice looked amazed.

"Western food chefs have corresponding props for every action, while Chinese food chefs can perform countless knife techniques with a single knife in their hands."

Ok? !

The narration's words struck Alice's mind like a thunderbolt.

Let her whole body bewildered.

The TV couldn't go backwards, so she quickly turned on the b, and adjusted the progress bar to the moment when she lost her mind just now.

The familiar narration sounded again.

"Western food chefs have corresponding props for every action, while Chinese food chefs can perform countless knife techniques with a single knife in their hands."

Alice had goosebumps all over her body.

Instant enlightenment in the mind.

Yes!

A knife can do all kinds of changes.

This is the pinnacle of Chinese food.

It is delicate and meticulous, and it is not the slightest difference. This is also the delicacy unique to Chinese food.

Isn't this more Chinese food culture than Western food?
Alice looked at the small notebook in her hand.

The words "in line with international standards" are particularly dazzling.

The skill of Chinese food should make people proud, not to cater to the international.

The food culture, which has been passed down for thousands of years, should attract people instead of catching up with foreigners.

I didn't even have the most basic understanding of Chinese food and confidence, so I clamored to get in touch with Xu Wen.

In fact, there is no need for Chinese food to be in line with others.

Knife alone is the best in the world.
I remembered the scene when I told Xu Wen that I wanted to change.

Alice felt like a clown
Sighing, he sat on the bed and fell into deep thought.

　(I didn’t post until now again today, woo woo woo, I’m sorry for you.)
　　(Strike the key points) The monthly ticket is only 90 votes away, and you can draw a lottery!

　　Today is the last day, I beg my brothers and sisters to move their little fingers and vote, and Taozi will kowtow to you.

　　Tao Zi is too greedy, the monthly ticket lottery draw~
　　Thanks: "Wenjiu Jwin" tipped 220 points, if you tip me 220, then I love you too (money will be deducted for the homophonic stalk!), I wish you a happy day and a smooth career~
　　
　
(End of this chapter)