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Against the backdrop of many expensive ingredients, eggs can be called the conscience of the food industry.

Strictly speaking, tomatoes are not expensive vegetables in Japan, but they are not cheap either.

After all, there are no really cheap vegetables in Japan.

Tomatoes are sold individually, two 100 yen, which is equivalent to 200 yen per catty, and 400 yen per kilogram, which is four times the price of eggs.

In addition, miso, that is, tempeh, is very common in Chinese and Japanese cuisine.

Japanese soup dishes are inseparable from miso, also known as tempeh.

Douchi was originally a fermented product before brewing soy sauce, but over a long history, chefs have discovered that Douchi also has a delicious and unique flavor, so Douchi is also listed as a common condiment.

The Japanese cannot live without miso soup. Generally, miso is not the monosodium glutamate that people take for granted, but more of a delicious soup with a fermented soya bean flavor.

Some low-level civilian dishes don’t even have broth, but they use fermented soybeans to enhance the freshness, and the soup also has the risk of delicious fermented soybeans.

The application of tempeh is actually very extensive, but many ordinary people don't pay attention to it.

For example, what else does Laoganma have besides spicy? ——Douche!

That's right, in addition to the taste of spicy and salt, Laoganma also has an important flavor of fermented soybeans.

The delicious taste of tempeh is the main reason why Laoganma chili sauce can be served with rice.

It was replaced by chili sauce with only watercress, and the reason why the level of food can't be compared with Lao Ganma's is that.

Doubanjiang is mainly a single condiment, which needs to be seasoned with more ingredients to make a richer finished product.

And Laoganma is already a well-prepared special dish!

"Enen! Good idea!" Liu Xing thought for a while and said, "Breakfast tomato and egg noodles are priced as low as possible, not for making money, but for advertising and attracting popularity.

After that, the spicy hot pot at noon is the real money-making dish. "

Next, Tian Suohui was in charge of making tomato and egg miso soup, while Liu Xing went to a nearby supermarket to purchase discounted eggs and seasonings.

I bought 20 catties of eggs in one go, and only spent 1000 yen. Finally, Liu Xing realized emotionally that eggs are indeed the last conscience of the food industry in Japan!

In the world of materialistic ingredients, eggs are the only ingredients that ordinary people can afford and eat casually.

The behavior of treating eggs as common cuisine and inferior cuisine at every turn is really the humble opinion of the eldest lady who doesn't eat minced meat.

Before Liu Xing came back, Tian Suohui had already made a pot of very fragrant tomato and egg miso noodles in the kitchen.

The raw materials of this dish are very common, tomatoes, eggs, miso sauce, noodles.

Among them, miso is regarded as a national characteristic by Japan. In fact, it was learned from Chinese cuisine.

The so-called miso, that is, fermented soybean paste, barley, wheat and rice.

The emergence of black bean sauce is a by-product of brewing soy sauce.

Because, before brewing soy sauce, fermented soybeans must be prepared.

In the history of brewing soy sauce in China for more than [-] years, some chefs discovered that semi-finished fermented soy sauce also has a special delicious flavor.

Therefore, fermented soy sauce was derived from the semi-finished fermented soy sauce of soy sauce.

In the major cuisines of Chinese cuisine, you can see the recipes using fermented soybeans.

Japanese cuisine is basically learned from Chinese cuisine. Soy sauce, fermented soybeans, etc. are all inventions of Chinese cuisine.

Yes, completely different from the discovery of plants, Chinese cuisine is the source of the invention of a bunch of cooking ingredients.

After Japan learned the sauce of soy sauce, it was used as a basis to create the concept of miso.

Miso is based on fermented soybeans and added with other materials to create a delicious taste.

A large number of dishes that Japan regards as "ethnic characteristics" are not invented by the Japanese nation in essence, but come from China.

During the most Japanese use, some micro-innovations have been made.

But in essence, it cannot be changed. Japanese cuisine is completely like a local cuisine of Chinese cuisine.

Even though a lot of knowledge of Western cuisine has been introduced in modern times, in essence, the influence of Western cuisine on Japanese cuisine only stays on the surface with some more dishes.

In the roots, Japanese cuisine can never get rid of the influence of Chinese cuisine.

Two bowls of hot tomato and egg miso noodles were served by Tian Suohui, which was counted as Liu Xing and Tian Suohui's breakfast.

"Delicious!" Liu Xing took a sip of the noodles and said while drinking the soup, "The soup is light, delicious, and salty.

But just right, for the palate of breakfast.

In addition, tomatoes themselves are rich in glutamic acid, which is very delicious.

Eggs are rich in protein. Eating meat makes people feel delicious and satisfying. It is more of a taste change after heating with protein and salt. At the same time, human beings have a desire for protein in their genes, so protein-rich soup will also Further increase the deliciousness.

Tempeh is another delicious flavor.

The mixture of various delicious flavors makes this dish not use any expensive ingredients, but it can already meet the basic requirements for breakfast-level delicacy... More importantly, there is a kind of heart-warming heart in this dish.

So, come on Xiaohui, you should have the rudimentary form of a chef like Seiichiro Hira, and once you awaken, you will be a very great chef! "

It is pure nonsense whether it is possible to tell whether others have the heart of cooking.

The problem is, Liu Xing knows that the future Tian Suohui can awaken the kitchen heart.