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Therefore, Liu Xing thinks that the greatest benefit of internal strength should be knife skills! The level of knife skills that might have taken ten years of hard work to achieve, has now begun to reach that level quickly.

Originally, I felt that I would never be able to achieve the knife skills of Kobayashi Gendan and Yishihui.

However, Liu Xing doesn't think so anymore, he should practice more - for a period of time, it may not be too difficult to reach the top ten in terms of knife skills.

"En! .... The defects of the stewed pork this time are much less than the previous ones!" Liu Xing savored the taste of the stewed pork.

The first time I made it, it was quite perfunctory.

Generally speaking, according to the scriptures, the pork is cooked for tens of minutes in white stew. The taste, flavor, etc. are convenient, and there are many shortcomings of the previous stewed pork. If you want to entertain the tongue of God, the other party may vomit.

However, Liu Xing felt that although the current stewed pork could not be called beautiful, if he wanted to taste the tongue of God, he would not spit it out.

"Ordinary five-spice stewed pork has no obvious defects in bsp; the ratio of spices and condiments, and the cooking time of Xi meat is precise, and the defects are not obvious, which makes the classic stewed pork produced by ordinary cooking techniques.

The system of All Heavens Mall gave such an evaluation.

Liu Xing was quite satisfied: "What the hell, with this system, I finally know that I can use ordinary methods to make C-level dishes! On the surface, it is ordinary!

In fact, the kitchen utensils in the small master world are used to purify the ingredients! This operation, if a chef with superb cooking skills, cleans and purifies the ingredients, it may actually damage the freshness and flavor of the ingredients .

For example, the magazines that generally clean meat are heated to remove blood and water, and at the same time to remove impurities, in fact, it is inevitable that there is a certain amount of nutrition and deliciousness, and it is passed out.

However, this is also a helpless choice. Impurities and blood will make the cooking process have a lot of impurities, which will not achieve the desired cooking effect. Therefore, chefs will adopt this method.

However, the removal of impurities by the pound bell copper ware does not require heating, and the effect is even better than that of cooking. So, when cooking, the invisible is to increase the cooking effect.

This is also the effect of the so-called kitchen utensils bonus! Kitchen utensils are equivalent to the chef's props! And the hands and feet brought by internal strength are more flexible and sensitive, and the damage is naturally finer.

The nose can smell more delicate flavors, the eyes can see better, and the tongue has a stronger sense of taste.

If these effects are added together, it will naturally turn the ordinary white stewed pork, which is not a complicated recipe, into a taste of high-end cuisine!

Chapter 249

The development of braised vegetables, like other dishes, is from simple to complex.

At the beginning, foodie 1 discovered that spices can make food more delicious, so they also tried to add various spices when cooking meat.

From early seasonings such as scallion and ginger to remove fishy smell and enhance flavor, to other spices such as pepper, pepper, star anise, and cinnamon. Gradually, different spice recipes appeared, such as five-spice, thirteen-spice, and curry.

That's right, curry in South Asia is essentially a group of mixed spices such as five spices and thirteen spices. They are all names that describe the mixture of different spices. The original meaning of curry is the meaning of mixed spices.

Moreover, there is more than one kind of curry. Any kind of mixed spice recipe, redemption, is a mixed spice, which can also be called curry.

Many people think that curry was invented by Indians, and even many Indians in modern times think that they invented it.

But.. "It's actually wrong. It is similar to China. In ancient times, a lot of Xiahe spices were used. Different spices have different names for different spices. There is no such mixed spice (curry) name. The reason why curry appears is really After the British arrived in India, they rudely referred to different local mixed spices as curry.

Simply put, the name curry is a commercial name developed by British colonial merchants.

And with the British nautical colonization and the dumping of goods all over the world, the name of coffee has also resounded all over the world.

Curry once became synonymous with India. However, the history of this name is not long, and it is all a modern coinage. Due to the misunderstanding of translated words, some people in China who do not understand cooking skills even naively think that , 0 curry powder is a kind of powder of 40 curry plants. Cinnamon, cinnamon and other spices are basically just a style and form of a mixed spice. After you understand it, you won't find it so strange.

The reason why curry has not become popular in China is mainly because of this vulgar technique of mixing spices.

It is far less mature and advanced than the Chinese chef's spice application technology.

Simply put, five-spice powder and thirteen spices are already a few blocks away from curry.

What's more, five spices and thirteen spices are more handy to use, which is in line with the cooking habits of Chinese chefs.

The cooking method of curry, although it can also research related dishes according to its characteristics, but... that is to say, it is fresh. In fact, ingredients such as onion and ginger are commonly used flavoring ingredients in Chinese families. There are fresh Use curry instead of scallions and ginger? Isn’t that superfluous? Simply put, fresh scallions and ginger are preferred in China. What kind of spices should be used?

I don't really like this mixed powder that mixes scallion and ginger with other spices.

After the improvement of the stewed meat with white stew.

Liu Xing thought for a while, and then brought the red brine boiled in the shop to the different-dimensional cooking laboratory.

With the advantage of a hundred times the time of the different-dimensional culinary art laboratory, the cooking of red brine is accelerated.

Hang it into a more delicious old stewed soup.

The old stewed soup can bring a better flavor to the stewed vegetables. The main secret is that, every time it is boiled, it will accumulate a richer combination of amino acids and spices.

The more times you cook, the more types of ingredients you cook, the more rich and multi-layered the taste and flavor will be brought to the old soup.

Old stewed soup is not more tonic and healthier. In fact, from the perspective of nutrition, first of all, stewed vegetables use a lot of spices, which are actually not very beneficial to human health. However, human beings are always willing to satisfy their appetites. Therefore, by sacrificing a little bit of health, the impact of stewed vegetables on health will not be too serious. Many people suspect that old stewed soup is unhygienic. In fact, continuous boiling is equivalent to continuous sterilization.

In high-salt and high-temperature environments, it is difficult for bacteria to grow.

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The accumulation of heavy metals, such as higher concentrations of nitrite, is actually too much to worry about.

Because, the old brine soup is constantly adding water and adding new ingredients every time. The concentration of various so-called nitrites will decrease with the addition of ingredients.

The whole process is to dynamically fill the ingredients and water, so i, in the end, the concentration of nitrous acid may not be much higher than that of fresh ingredients. Therefore, the health problems of old stewed soup are really too much to worry about.

Generally speaking, compared with normal food, a little bit more nitrite concentration is actually not a problem, and it is definitely much less harmful than drinking and smoking.

In essence, all kinds of food that people eat every day may have a little bit of harm.

Food, including rice, cannot be completely harmless.