Cao Cao's chef

Chapter 976 Begins with Drunken Shrimp

The maids and eunuchs appeared one after another to help remove the drinks and fruits.If you want to have an appetizer, it's already here, and the banquet is the theme.An excellent banquet can bring guests more than just taste enjoyment.

The body and mind, even the soul, can get enough joy from this banquet.The tired mind can be soothed, and the scarred body and mind can be relieved.

Hua Tuo calls it psychotherapy. Simply put, it is when the sense of happiness reaches a certain level.The body instinctively thinks that it is in a 'healthy' state, and then starts to repair itself. The price should be to use the original vitality of the eater, which means it may affect the lifespan.The advantage is that injuries and hidden injuries can be alleviated.

Cao Chun used to use this trick before to alleviate the hidden injuries, so at the end of his life, his vitality was excessively overdrawn, and because of the injury, the function of his organs had been weakened to the limit, so he passed away.

Many chefs have also tried whether it is feasible to use the vitality of ingredients to replace the vitality of the human body... However, if it can be done, it is probably already in the realm of a "master chef".

Wang Yong is already considered a top-notch existence in the field of super chefs, and even he cannot set foot in this field.After all, this is not as simple as an 'equivalent exchange'...

"Appetizer - Hua Diao Shrimp!" The eunuch shouted, and the back kitchen brought over the appetizers one after another.

"Eh?" Cao Cao was a little surprised when he heard the words, and Sangong Jiuqing was also taken aback when he heard the words.

"When will the appetizer be served before the soup for the banquet he is in charge of?" Wang Yun looked at Cao Cao.

"I don't know. The menu is determined by him and His Majesty, and I don't know." Cao Cao replied, "But since he arranged it like this, it must have deep meaning. You might as well taste it first and think about it later."

Sangong also nodded one after another, indeed, tasting is the key.Besides, according to the order of the banquet, it is the same.

What was served was a small dish with sauce in it, and the smell of wine could be faintly smelled.In the middle of the plate, there are about five sea prawns lined up. The key is the color, which is not red, which means that these are raw prawns.

"Huadiao shrimp, shrimp marinated in Huadiao wine, drunk shrimp, right?" Wang Yun looked at the shrimp on the plate and said.

"It was supposed to be marinated in Huadiao wine, but when it was taken out, another sauce was added. There was a faint sour smell of lime, which was very refreshing. The floating ones should be minced perilla, and the white ones should be garlic. Rong." Cao Cao looked carefully and said.

"Raw shrimp?" In the first place, Peng Qi looked curiously at the shrimp on the plate.

"Drunken shrimp, in the final analysis, is a pickled product. It must be marinated with high-quality rice wine to taste fresh. As the word says, this drunk shrimp should be pickled with Huadiao wine." Liu Xie replied, "Using salt or using smoke is the first method humans learned to preserve meat for a long time. Therefore, the prey hunted in autumn can be eaten in winter because of the pickling. Humans have learned this method. , the winter will not be so difficult."

"It's true, our tribe picks a lot of meat every year to keep up with winter expenses." Peng Qi nodded.

"As far as the banquet is concerned, the main purpose of the appetizer is to appetize. The appearance rate of pickled and smoked products is very high. I remember that he submitted two sets of recipes. The first set was raw ham and cheese, which tasted equally good, but later I I still chose this set." Liu Xie replied.The main one is raw ham with cheese, she has already eaten it, but she is more curious about drunken shrimp.

"I see. If you want to have an appetizer, this is really good." Peng Qi nodded, and after Liu Xie put down his chopsticks, he also started to set down his chopsticks.

The shape of the prawns was kept as much as possible, but the legs and whiskers of the prawns were obviously carefully trimmed. Just out of this intention, Peng Qi felt that this dish should be very good.

Put it in the mouth, of course, bite off from the middle part, maybe it is not cooked, the shell is not so hard, the crispy feeling is similar to cartilage, and it tastes good when chewed.After breaking through the shell, the sauce that has penetrated into it splashed out and poured on the tongue, sweet and sour, accompanied by the unique aroma of perilla and garlic.

The fishy smell of the prawns is removed to the maximum extent. The chewy and chewy prawn meat is wrapped in the crispy prawn shell, and a delicious taste quickly lingers on the tip of the tongue.

In an instant, the image of the shrimp jumping out of the water appeared in his mind.It is so vibrant and full of life.

"Wine is good wine, and shrimp is also good shrimp!" Peng Qi said with emotion, just this dish gives people a great sense of enjoyment, "Actually, what I am most curious about is the shrimp itself. The shrimp does not seem to be a river shrimp , the meat is more elastic and smooth, very delicious!"

"These are sea prawns. They were quickly transported by Wanshiwu from the sea. They were kept in seawater along the way, and the water was changed every day. If so, at least half of the sea prawns in the batch were dead when they were transported to Xudu." Wang Yong's figure appeared behind the two of them. He was not only responsible for explaining the banquet, but also guarding Liu Xie and Liu Feng.

"Why didn't you pickle it on the way? I thought it was already pickled..." Peng Qi was a little surprised.

"For the deliciousness of the shrimp meat, the freshly marinated drunk shrimp and the drunk shrimp that have been stored for a period of time have a strange taste. The umami taste will not be so pure, and the meat will not be so springy." Wang Yong replied.

"So a dish that looks simple is actually not that simple, right?" Peng Qi asked rhetorically.

"No, no, I just hope that everyone can fully enjoy the deliciousness of drunken shrimp. Drunken shrimp is drunken shrimp. In the final analysis, it is a shrimp marinated in wine. If you don't consider the transportation cost, it is actually the same thing." Wang Yong replied.

Indeed, if you really want to count, you can also make such drunken shrimp with ordinary rice wine and river shrimp.It's just that if the quality is good, there is no way not to put some effort into the ingredients.

But it is undeniable that this is an act of showing off wealth. In order to eat fresh shrimp, one must not only buy them from coastal areas, but also transport them here in a short period of time.As I said before, nearly [-]% died on the road, which shows the high cost.

And being able to do this is also a manifestation of the great man's material and financial resources.If you change them, you can't do this at all!
On the other side, everyone started to taste the Sangong part.The deliciousness of the shrimp is indeed fascinating. I know that this stuff is fresh, but to bring out the deliciousness to this extent, the drunken shrimp is really great.

"Speaking of which, it seems that there are such things as shrimp sticks?" Dong Cheng thought for a while.

"That's just the umami of the shrimp itself..." Wang Yun pointed to the sauce, "During the process of marinating with Huadiao, the umami of Huadiao will also seep into the shrimp, and at the same time, under the action of other ingredients, the fresh Only when the flavors are superimposed, can there be such a delicious result, which cannot be achieved by pure shrimp."

"Sweet and sour, both taste and taste are really top-notch. Drunken shrimp is really a great choice to start with. After eating five of them, the taste feels enjoyable, but at the same time, I start to look forward to the next dishes. In this way, As an appetizer, this dish is indeed qualified! However, the mystery is still not solved..." Yang Biao commented.

"If the prediction is good, the secret should be on the next dish." Cao Cao thoughtfully.

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(End of this chapter)