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Kobayashi Rindan said, "There is also stewed pork in Japan, but it is not authentic and not tasty.

You will know when you smell the smell, Liu Sang’s braised meat, the aroma will blow away those low-end braised meat restaurants! “Hojo Building is not satisfied.” Hojo Miyoko said.

"Well, we treat your house as a Chinese restaurant, those who have never been to China, go to Hojo Building instead.

" Kobayashi Rindan commented.

Miyoko Hojo was speechless.

The most authentic Chinese restaurant in Japan, this is the brand name of Hojo House.

Of course, the Hojo House is not only a Chinese cuisine service, there are senior chefs from any of the eight major cuisines.

Under normal circumstances, if it is not for the comparison of signature dishes with the restaurants where China's top chefs sit, Hojo House will not be able to beat most of China's first-class restaurants.

As far as lo-mei is concerned, there is no shortage of Hojo-ro, however, Hojo-ro has no semicolon in Tokyo.

If you want to eat Chinese cuisine at Hojolou, you must at least go to Yokohama.

Brine technology is naturally available in Japan.

However, compared to the attractive aroma of Chinese lo-mei, Japanese lo-mei is relatively inferior. Japanese cooking has a light taste. On the one hand, it is because ancient Japan used to be vegetarian for thousands of years, and the habit of meat cooking was cultivated in the past [-] years. .

In addition, spices are luxurious condiments even now, let alone ancient times.

In ancient times, global trade was not very smooth, and the cost of navigation was relatively expensive.

Therefore, the price of spices is comparable to that of gold. There are very few types of spices produced in Japan, and there is not much money to enjoy spices from overseas.

As a result, the development of stewed vegetables in Japan is not very smooth. Modern people think that stewed vegetables are quite common dishes.

In fact, this idea is completely wrong. In ancient times, big landlords who could eat meat every meal may not always be able to enjoy braised meat.

Because the value of spices consumed in lo mei is more than a hundred times more expensive than the price of meat.

In this way, the price of stewed pork in ancient times was equivalent to... the cooking wine used in cooking is Moutai! The value of a bottle of Moutai may be dozens of times more expensive than the main ingredients for cooking.

In ancient Chinese cooking, the craft of lo-mei has a long history. The lo-mei in Sichuan started from Li Bing, the prefect of Shu County in the Qin Dynasty, who presided over the construction of Dujiangyan, and also mined Sichuan salt.

Since then, the culinary level in Sichuan has continued to improve.

Sichuan salt, Sichuan pepper and other materials have been widely used in the Qin and Han Dynasties.

In the Western Han Dynasty, there began to be "Tiaofu Wuwei", which used spices to prepare stewed vegetables. After that, a large number of imported spices were transported to China in ancient times through the Silk Road, maritime trade and other channels.

This has also enriched the types of spices in China, leading to the continuous development of ancient Chinese spice application technology, and various complex spice formulas such as five spices and thirteen spices have been continuously invented.

Originally, in ancient times, these spices were used more for the consumption of the court, nobles and wealthy families. However, as time went by, market culture emerged, and some cities with more people O also gradually appeared braised vegetables restaurants. For example, in the Water Margin During the Northern Song Dynasty, it was possible to eat stewed beef at street inns.

It can be seen how advanced China was in ancient times in terms of eating.

Liu Xing recalled that when he was a child, his grandfather accompanied him to go shopping.

, I want to eat braised vegetables.

Liu Xing smelled the smell of braised pork on the street, and cried a little bit.

"This --- the lo mei is not very authentic. The thirteen spices in the brine are the minimum. The lo mei here doesn't even put pepper in it. What kind of lo mei is it? If you want to eat it, you have to eat authentic lo mei.

Let's go home, grandpa prepares authentic lo mei for you to eat. "Grandpa sniffed it with his nose, and then showed disdain for the lo mei shop on the street.

"Oh!" The young Liu Xing showed his eagerness. After all, he didn't know that his grandfather's rank was several levels higher than that of the braised vegetable restaurants on the street.

Grandpa, are you all right?

"No, you can eat tonight.

"It's been so long.

"If it's not good, it's not good. If you want to eat delicious food, you must be patient.

The whole process probably took more than ten hours before Liu Xing officially ate his grandfather's Sichuan-flavored red brine, including beef tendon, pig's ears, pig's mouth, dried tofu and so on.

The taste..is the best!

Afterwards, after Liu Xingdai's parents brought him home, because he was reluctant to part with the food from his grandfather, he hugged his grandfather's leg, crying and refused to go back.

After returning home, I also pestered my father to cook stewed vegetables. Of course, my father can also cook stewed vegetables, but compared with grandpa, the gap is too far.

P So, after a long time of eating, I once disdained my father's cooking skills. Of course, compared with ordinary stewed dishes, my father's stewed vegetables are more particular. When I got up, I also found seven spices.

Chapter 242

As the aroma of marinade becomes stronger and stronger, more and more customers are attracted to enter the store. For example, the new wife Eiji, a pedestrian, came here because of the scent. Come in - take a look, isn't this Liu Sang's store?" Manager, take pity on us 0? Can we have lo mei now?" His new wife Eiji made a pitiful look. "Red stew is impossible!" Liu Xing said.

"That is, other lo-mei is possible?" the new wife Eiji suddenly became terrified.

Alright --- ..you can use white stew!" Liu Xing couldn't help laughing when he saw everyone salivating, "However, stewed vegetables made with white stew are far less delicious than those made with red stew. Guo! "Liu Sang, I believe you!" said the new wife Yingji. Liu Xing nodded and said, "Okay!

The red stew process is mainly to boil the old stewed soup. The longer the stewed time, the more meat ingredients are stewed, and the stronger the taste of the stewed soup.

White brine is simple, just get some brine.

For example, - pack the all-purpose five-spice or the all-purpose thirteen spices.

If it’s true, these are not all together, there are some unprofessional marinade bags for star anise and flowers, and there are not even peppercorns, the main reason is to rely on the main material of / horn. A single spice will be too monotonous.