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Can the shrimp paste be chopped out with a knife?" Kobayashi Gendan still had the strength to speak.

"Ask knowingly." Liu Xing said disdainfully. About the knowledge of meat, there are textbooks in Yuanjun Middle School. Those are the basics of the foundation. Liu Xing does not believe that Xiaolin Gendan, who is one of the ten heroes, will not know those knowledge.

The beef is mainly the muscle fibers of the beef, which cannot be cut off.

Shrimp meat basically doesn’t have such a thick fiber, so it’s fine to cut it out. What’s more, Pipi shrimp is for the effect of bursting pulp, not for chewing shrimp meat. “It’s just uncomfortable!” Kobayashi Longdan said, chopping meat and It is not a level of work to beat meat with a blunt weapon! I feel that I have worked too hard. After I am done, I have to eat at least one catty, no, one catty is too little, I have to eat one-tenth!" Everything!" Liu Xing said.

Even if it is 1 catties, the cost of ingredients alone is generally not less than 1600 yen.

With Liu’s character, would he be so generous that the king of big stomachs would open up to eating meat? Impossible! “Let’s deal with the shrimps first!” Tiansuohui and Hojo Miyoko basically didn’t need to explain the specific process, because, the treatment The specific process of any ingredients, in fact, is the basic skills that Yuanyue students should master.

For ingredients that are too rare and expensive, maybe only Yuanyue Shijie or students with mines at home are eligible to try them.

But pippi shrimp is not a particularly expensive ingredient, but an increasingly common ingredient as modern ocean fishing technology becomes more and more developed.

Therefore, Liu Xing put forward the recipe's requirements for the processing of ingredients. Tian Suohui and Kitajo Miyoko have been able to quickly enter the state, use scissors to cut open the outer shell of the shrimp, and then pull out the internal organs of the shrimp. Shrimp meat as white as rock sugar was placed in a container for later use. After the shrimp meat was almost processed, Kitajo Miyoko began to chop into shrimp paste. Tian Suohui turned on the fire on the stove and began to pour in the pot according to the recipe requirements. Add clear water, pour the shrimp paste into the boil, add sugar, salt, broth, light soy oil, cooking wine, pepper to taste.

Cook until half-cooked, pour the seasoned shrimp paste into a stainless steel square iron plate, and then cover the iron plate with the shrimp paste and put it in the refrigerator to freeze.

It is almost frozen, and it has formed a jelly shape. Take it out from the iron plate, freeze these jelly-state shrimps, and cut them into cubes for later use.

And after the shrimp paste jelly was made, the meat paste from Kobayashi Gendan's side was also made.

Then, the last step is to pinch the beef balls.

The difference from ordinary beef balls is that the shrimp is frozen and put into the beef balls.

After that, cook the finished ones with the boiled broth! "The pissing beef balls are made, let's start--. Sigh!" Liu Xing took about an hour and a half to make about 800 Peeing beef balls, not full of anticipation.

Each peeing beef ball is about 20 grams, and there are more than 800 peeing beef balls, which are about 16 dry grams. In terms of cost, it is about 6 yen. Therefore, the tuition fee for this trial production is very sufficient! "Let's eat, let's eat!" Kobayashi Gendan was already very excited.

Chapter 171

"---.It tastes good!" Kobayashi Gendan-Ma Danxian, has already filled a full-bowl, 20 beef balls, and rewarded himself 2, "Happiness! The original fatigue has disappeared! Enen is really good It's no wonder that I put in the best effort! Liu Xing looked at her bowl, although he felt extremely sad, but thinking that Kobayashi Gendan had really put in a lot of effort before, he endured it.

However, watching her eat big mouthfuls, why... I always feel so angry!...-. How could it be possible to eat like this? - Eating non-stop, my stomach will never be full!" Delicious !" Tian Suohui ate the beef balls and showed a sweet smile.

Obviously, the deliciousness of peeing beef balls is quite lethal to the current Tian Suohui.

"Not bad! Although it looks like a simple and simple dish, it is actually very delicate.

Boiled beef balls are all made of broth, which shows that the recipe of this dish is very elegant. Miyoko Hojo ate the beef balls, her face blushed and satisfied, "Even if you go to a high-end restaurant, if you pack more beef balls and make them look better, you can still sell them at a high price! En! Not bad, Everyone has worked hard, without everyone's efforts, the peeing beef balls would not be successful once.

"Liu Xing drank the soup and ate the beef balls, "However, everyone has not concluded, what are the deficiencies this time?" "Taste carefully, there are still some!" Zhou's chef's craftsmanship is obviously better than all of us here.

Even though we follow this recipe, we still feel that there are many flaws, just like the broth! The other party also used broth, but the soup is more delicious and rich than our broth, which can be called a top Chinese time-honored restaurant for decades The taste of old broth.

In addition, the seasoning of the shrimp is better than ours. Of course, it needs to be tasted carefully to feel the difference.

Ordinary diners should not be able to eat it! After all, the gap between the two is not that far apart!" "As for the broth, unless it is an old broth that has been passed down for many years, there is no other way but Slowly accumulating, after many years, the broth in Liu Sang's store has gradually become old broth.

But... in the middle of the process, there must be no accidents.

As long as there is an accident that destroys the old soup, the inheritance of a pot of hard-earned soup may be broken. "Hojo Miyoko said.

Forbearance! The older the soup, the better!" Tian Suohui couldn't help giving a thumbs up.

"So is soy sauce, so is vinegar, and so is wine." Kobayashi Gendan pointed his fingers and said. From a nutritional point of view, old broth is naturally not as good as freshly boiled broth.

However, from a delicious point of view, the old soup will accumulate over time and become more and more delicious.

Pouring old soup casually can immediately improve the quality of cooking.

This

This kind of effect of turning decay into wonder, that is, the time and time of Chinese cuisine is relatively long, so this kind of experience can be specially summed up.

Although many people in modern times want to question whether Lao Tang is hygienic and healthy, it can still stand the test after all.

From the perspective of sanitation and health, there is no essential difference between old soup and freshly cooked dishes.

Various indicators are in line with food hygiene standards.

From the perspective of health and hygiene, this kind of cooking skills inherited from history cannot be destroyed. After that, the price of this traditional cooking essence that was originally taken for granted by some fools and wanted to label it as "old practice" has started to increase. ! There are always some people who take for granted negation of aged wine, mature vinegar, ancient soy sauce, old soup, old noodles, etc.

But... these are basically laymen who want to teach insiders to cook according to layman's standards. In fact, - it has always been a lot of traditional crafts, - - as always, Niu Fu, through thousands of years, - has always been Niu District. For example, if you want a pot of good soy sauce, you have to use the most traditional craftsmanship. It is made according to the tedious and tedious procedures in ancient books. The taste is much more delicious than any modern craft. According to historical records, soy sauce can be Dating back more than [-] years ago, there was soy sauce in the Zhou Dynasty.

However, the meat soy sauce of the early soy sauce was a luxury that only the princes and nobles could enjoy.

Around the time of the Western Han Dynasty, foodies had more understanding and research on soybeans. They invented tofu, soybean soy sauce and other applications that were passed down to future generations.

Of course, - - the craftsman started this craft in secret.

In the Northern Wei Dynasty, the agricultural encyclopedia "Qi Min Yao Shu" published the detailed brewing process of soy sauce.

That traditional ancient soy sauce making process - straight or the best soy sauce.

Any kind of modern technology has not yet reached the delicious taste of ancient soy sauce.

However, the domestic mainstream is already industrial brewing, and it is actually very difficult to find ancient soy sauce like "Qi Min Yao Shu" (there are still many soy sauces brewed by ancient methods in China, which are more expensive. The market share is not high, the soy sauce market has always been good soy sauce, whether it is popular or not, and I think it is good after using it, but Xiaobai still buys the kind of sea x, plus x, etc. that are full of supermarket counters) and cultural exchanges in ancient China However, it generously spread the soy sauce manufacturing process to neighboring countries.

For example, Japan's soy sauce technology is an insignificant gift in the cultural gift package sent to Japan by ancient Chinese cultural exchanges.

In modern history, Japan, which was more radical and Westernized than China, stubbornly insisted on the ancient Chinese brewing method and rejected the modern brewing method in terms of soy sauce.

Except because soy sauce has been introduced to Japan for more than a thousand years, it has almost become a traditional culture.