A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 110 Professional Review
The cameraman carried the camera and perfectly presented this scene in front of the audience.

Seeing the Tai Chi Yin Yang fish in the basin as standard as if it was made with CAD drawings, the live broadcast room was full of amazement.

"handsome!"

"It's so even! It looks like there are exactly the same amount of white soup and black soup."

"Let's not talk about drinking, it's pretty good just looking at it."

"Did you put ginseng powder in it just now? If you drink this pot of soup, why don't you immediately open up Ren Du's second channel?"

"For interior decoration in Suzhou, please click my profile picture, and the labor and materials will be provided at a conscientious price."

"It's decided. To have porridge tomorrow morning, I want half white porridge and half black rice porridge!"

Unlike the audience in the live broadcast room, Sui standing in front of him could feel the power of this [Tai Chi Fushou Soup] even more.

Because there are two completely different fresh fragrances surrounding him.

It amazed him.

Although the sun soup and Taiyin soup in this pot of soup are made separately, the broth used is the same.

But why does it smell like it has obvious layering?

Sui Bian was very curious.

"Let's serve!"

Li Yi was about to ring the Chuancai bell, but was stopped by Sui Bian.

"no need."

Sui smiled and said, "I can't bear it, let's try it here!"

The kitchen was full of utensils. He found a small soup bowl and scooped up a spoonful of white shredded tofu soup with a spoon.

Although half of the pot was filled with black soup, the tofu soup was still white and clear, without any black soup color.

Sui then took out a spoon, scooped up a spoonful of soup, blew lightly, and put it into his mouth.

The first feeling in the mouth was that it was hot, followed by a thick bean-flavored freshness that slipped over the base of his tongue and was swallowed by him, and then came back up with a rush of heat, instantly breaking out his whole body in fine sweat .

Temperature is also an important element in the tasting process.

Many meat oils will slowly solidify when the temperature is lower than room temperature.

The seasonings in some dishes and soups will also slowly precipitate with time and temperature.

After the temperature of rice is lowered, the starch in it will also regenerate, reducing the taste.

As a result, most foods tend to taste best when served warmer.

The ancients summed up these experiences, and finally summed them up into two words - while it's hot.

But there are still many dishes that are eaten hot. For example, mapo tofu should be eaten while it is hot. The hotter the hotter the appetite, the hotter the better the taste.

More importantly, when a person eats hot food, the body will open pores to ooze sweat in order to dissipate heat.

Just like running to break the limit, the body will secrete dopamine. When eating hot food and sweating profusely, the body will also secrete a large amount of dopamine.

In this way, on the basis of the dopamine secreted by eating itself, a layer of happiness will be superimposed, making people more satisfied after eating.

But eating hot food for a long time can easily induce esophageal cancer.

However, occasionally trying food with a higher temperature will also bring the food experience to a small level.

"call!"

Sui let out a hot breath: "Shu Tan."

"what about the taste?"

Wu Lei raised his head and asked, looking forward to it.

"Fresh! Hot! Fragrant! Smooth! Tender!"

Sui picked up another spoonful: "I wasn't hungry before I came here, but after taking this bite, my appetite has been completely opened up!"

Wu Lei watched as he scooped up another spoonful and drank until he grinned, but his hands refused to stop, and the saliva in his mouth was also secreting crazily.

After taking a few sips, Sui finally remembered his identity as a gourmet appraiser. He put down his spoon and introduced to the camera: "In this soup, there is almost no texture of tofu, only a trace, a strand of soft The shredded tofu has a particularly smooth taste.

I originally thought that under the cover of the aroma of the broth, the taste of tofu would not be tasted, but the bean aroma of this tofu is very obvious in the soup, and it has not been robbed of the limelight at all.

This is the first time I encountered it!There are ingredients and broth to grab the taste, and it is even more worthy of five hundred and one catties of golden beans.

Besides, this broth is just one word, fresh!

In vegetarian dishes, mushrooms are the source of umami, and this broth has achieved the ultimate in umami.

But what is even more rare is that the umami taste of this broth is not as overbearing as monosodium glutamate and chicken essence, but a relatively fresh umami, like a mushroom that has just opened an umbrella from a dead wood in the woods after the rain, clean , tender, really good! "

Listening to Sui Bian's description, the live broadcast room was swamped with drooling expressions.

"After all, it's a professional chef, and it's really detailed."

"Chef Sui's literary talents are on the rise!"

"Tell me that I'm hungry, is there still tofu nao for sale at this point?"

"When I have money, I will ask Li Yi to make me a pot of soup, and I will drink it alone!"

Wu Lei was also scratching his head when he heard it. Seeing that Sui Bi was still full of praise, he couldn't help asking, "Teacher Sui, why don't you try this black one again?"

Sui Bian also had this intention, he picked up the bowl, drank the last sip of tofu soup in the bowl, then took a new bowl, filled a bowl of black fungus soup with a spoon.

The black fungus shreds floated in the thickened thick soup, dyeing the bottom of the soup black.

Eating pays attention to color, fragrance, and color first.

And black has never been a color that can open up people's appetite.

Looking at the black thick soup in the bowl, Sui first lowered his head and smelled it.

"Huh!"

He lifted his head up from the strong aroma.

"Such a strong aroma."

Sui Bian laughed and said, "If the white soup just now has a clear fragrance, then the black soup on the other side has a strong fragrance, and it's very rich."

As he spoke, he scooped up a spoonful, blew on it, and put it into his mouth.

Chewing lightly, he savored the taste carefully, with a clear smile on the corner of his mouth.

After a while, he swallowed the soup, and then commented: "Interesting, the mushroom aroma of this black soup will be stronger, and it also smells of some herbs, which is the smell of ginseng powder, which may smell a little strange , because its aroma is more complex.

At the entrance, its taste is also salty and fresh, but thicker, with a solid aroma.

The white soup gave me the feeling just now, like white clouds floating in the sky, the fragrance seems to be able to take you flying.

But the feeling of this black soup is like the black soil in the north, thick and thick, like a big mountain, just to give you an irresistible impact. "

Listening to his description, the audience was so hungry, but they couldn't drink it, so they could only use the barrage to vent.

"I'm so hungry! Blue thin shiitake mushrooms!"

"I am Baiyun!"

"I am the black earth!"

"I love fungus!"

"I love tofu!"

"Fuck! Can you drive on this broken road?"

After taking another sip of soup, Sui gestured for the camera to come closer for easy recording.

The audience in the live broadcast room also heard a slight click from his mouth.

"Did you hear that?"

Sui chewed a few times, swallowed the soup in his mouth, and sighed: "This is the most magical part of this bowl of soup. Its taste is so wonderful that you can't even imagine it."

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(End of this chapter)