All Things That Eat Halberd Are Reborn

Mo Bai opened his mouth to preach, and his hands were not slow at all,

Mushrooms and ham are finely chopped, mixed with white pepper and Angelica dahurica, put into a gauze bag, and shallots are washed and knotted.

The old hen soup in the side pot was bubbling and bubbling on the clear surface.

"The essence of Sichuan cuisine is seasoning!"

"Sichuan cuisine has more flavors and more layers!"

"Seven Flavors: Sour, Sweet, Bitter, Spicy, Numb, Fragrant, Fresh."

"Eight flavors: fish flavor, spicy, hot and sour, dry roast, spicy, red oil, strange smell, pepper numb."

"There are dozens of flavor types derived from seven flavors and eight flavors."

"Spicy flavors are far from enough to represent Sichuan cuisine, and dishes that truly embody Sichuan cooking techniques, traditions, and flavors are mostly in dishes that are not mainly spicy."

"And the Sichuan cuisine I'm going to cook is mainly light."

"Bland Sichuan cuisine?" Teruki Kuga couldn't imagine what light Sichuan cuisine would look like.

When the status of the chef is infinitely high, the recipe becomes an unspoken secret.If there is no good teacher to bring you in, what you learn will always be superficial.Perhaps chefs who really study Sichuan cuisine are also happy to see this situation.

Yes, yes, spicy is the essence of Sichuan cuisine, JPG

Mobai shrugged at Kuga Teruki's confusion.

He also became a monk halfway, but fortunately he met a hidden big boss Zhang Yu.

Luo Ziyan from the Korean family is called Uncle Zhang Yu, and Bai Zishu from the dark cooking world is called Uncle Zhang Yu Shi. Both black and white dishes are the top ten fish cuisine masters in the world ranked by IGO.

Who knows what kind of background identity this big BOSS character with a flawed kitchen heart has.

As far as the dishes made by Mobai are concerned, it is a dish in the welcome banquet made by chef Zhang Yu on the night when the small courtyard was demolished.

"I heard it's still a state banquet dish."

"National banquet food!?" The crowd who ate up the food was in an uproar, and they all stuck out their heads, wanting to find out the mystery.

Mo Bai laughed at the behavior of the students, if it could be seen, the mystery would have spread all over the world.

Without puncturing everyone's little thoughts, he opened the pot, and the tempting chicken soup burst and swept away.Quickly take out the old hen and put it aside, put the gauze bag of shiitake mushrooms and shredded ham, and the shallot knots into the pot.

"Use gauze bags to prevent the soup from becoming cloudy?" A flash of clarity flashed in Erina's eyes, as if she had thought of something.

"I heard from my grandfather that he was once invited by Huaxia Leader to have a state banquet."

"Among them, the most incredible and astonishing thing for him is a dish that uses chicken soup as its foundation." Erina's words shocked everyone.

"Amazing cuisine that can make even the commander-in-chief feel unbelievable!?"

"The dishes made through complex cooking methods have clear soup and light color, but the taste is extremely delicious." Under the eyes of the students, Erina said the name of the dish. "Its name is Boiling Cabbage!"

"Wrong." The students were nipped in the bud by Mo Bai before they started discussing.

"Wrong?" Erina, who was still awe-inspiring just now, suddenly broke her cold posture.

"There are so many state banquet dishes, but the chicken soup is more than just boiled cabbage." After taking off two pieces of chicken breast and tearing off the fascia, the ink-white inverted blade stopped talking, and stared at the chicken breast with full attention, feeling the dialysis The chicken breast in his eyes showed the flash of the knife, and the kitchen knife in his hand suddenly turned into an afterimage and chopped off.

"Use the back of a knife? Do you want to make minced chicken?" Erina, who was humiliated, caressed her slightly hot cheek with her palm. "But wouldn't it be enough to use a meat grinder?"

"That's because the gravy should be preserved." Bai Zishu explained.

"The gravy is preserved after mincing?" Erina was confused, but the next moment she was surprised to see that the wet marks under the minced chicken on the chopping board did not show any signs of spreading.

"This—" This situation is completely beyond Erina's comprehension.

"It seems that he wants to cook that dish." Bai Zishu frowned deeply. "But will it work?"

"The real Chinese cuisine is fundamentally different from other cuisines. The core of the recipe is no longer just the ratio."

"The extra item can be said to be the key to the prosperity of Chinese cuisine - cooking skills!"

Chapter 127. Take Him

Qi—begins with Yin and Yang, and transcends Yin and Yang.It is one of the most mysterious and frequently appearing words in all kinds of Chinese classics.

Martial arts, medicine, Feng Shui, etc., etc., and even China's world view all involve this word.

In the "Huangdi Neijing", based on the point of "qi", the viewpoint of "harmony between man and nature" is put forward.

From this we can see the status of the word Qi in Chinese mysticism.

Cooking skills are the extended product of martial arts vigor, which can do things that cannot be done by cooking methods.

"Can it be successful?" With doubts, Bai Zishu continued to watch Mo Bai chop the minced chicken with the back of the knife.

"Hmm—" Mo Bai, who picked up minced chicken and poured it into a bowl, frowned slightly looking at the wet marks on the cutting board. "The gravy... part of it is still gone."

Suppressing the bad feeling in his heart, Mo Bai started the pot again.

The old hen soup that has been hung with shiitake mushrooms, ham, and shallots does not have any oily spots, and the yellowish clear soup is bright and transparent.

Take a bowl of clear soup, put the bowl into ice water to cool, and then pour the cooled chicken broth into the minced chicken to make the minced chicken into a soup.

Add egg whites, water starch, salt, and pepper together, and the minced meat soup in the bowl will thicken again.

Just as he was about to leave with the bowl, Mo Bai's heart skipped a beat.

Putting down the bowl by accident, he reached for the chicken essence in the condiment.

Sprinkle an appropriate amount of chicken essence, and control the most critical boiling level of the chicken soup, Mobai frowning.He felt that there was one crucial thing missing in order to complete this dish perfectly, but he just didn't have this thing.

There is no time to hesitate, the temperature of the soup has reached the most suitable.

Mo Bai hung the minced meat sauce with one hand, and gently pushed the noodle soup with the other.

When the minced meat sauce fell into the chicken soup, white flowers immediately floated up.

Control the water temperature to the point where it will not boil.

After the simmer is cooked, the fire is suddenly turned on, and the chicken soup is turned off as soon as it boils.

"It's done." Mo Bai lifted the cover, as he expected, there was no scene of the beam of light soaring into the sky.

The fluorescence in the soup pot also flickered for a while before disappearing.

"Shimmer..."

"Is it ready to eat?" When Mo Bai was deep in thought, Luo Ziyan was holding the bowl and looking straight into the soup pot with big black and white eyes on the tip of her toes.

"Yeah." Mo Bai sighed and put the dishes away.

"Try it. This is one of the masterpieces of Sichuan cuisine: chickpeas."

Mobai handed the bowl to Jiuga Zhaoji.

Jiuga Zhaoji looked at the snow-white minced chicken flowers floating on the surface of the bright yellow soup in the bowl, salivating uncontrollably. "Is this really Sichuan cuisine?"

"In Sichuan Daofo Temple, Xiangji Kitchen has the cooking skills of "eat chicken like chicken" and "eat meat like meat", that is, to make vegetarian dishes into meat-flavored dishes, which is the so-called "sugar meat" .”

"But in Sichuan restaurants, they do the opposite, come to a "eat chicken but not chicken", "eat meat but not meat", and make meat and vegetables into vegetarian shapes, which is what people call "meat and vegetables."

"You will know when you taste it. Although it looks light, the taste is actually very mellow. The layers of taste are also very obvious."

Jiu Wo Zhao Ji dubiously scooped up a spoonful and put it into his mouth.

The moment of entrance of the mellow umami is stimulated instantly without any delay.

The bright yellow chicken soup turned into a huge wave and shot at him!

"Cough, cough, cough!" Jiuga Teruji, who floated up to the surface of the water and coughed in embarrassment, opened his eyes, and what appeared in front of him was the endless clear and bright yellow sea.

The crimson lava beneath the sea surface was erupting and rolling, but it didn't affect the mirror-like sea surface at all.

The hot and spicy way he believes in can't make any ripples in front of this chickpea curd!

"It succeeded, but it also failed." Mo Bai stopped after tasting it, and put the bowl back on the cooking table.

The fragrance of shiitake mushrooms, the saltiness of ham, and the freshness of chicken soup.

Zhang Yu made six flavors, three flavors of chickpeas and three flavors of soup.And what he made were only one taste of chickpea curd and three flavors of soup, but even the one flavor of chick bean curd was barely lifted by adding chicken essence.

The two are completely incompatible.

Even the ink-white chickpea curd is not even a defective product, it is clearly another specious dish.

"Why did this happen?" Mo Bai thought of Zhang Yu's operation of filling chicken minced flowers in a pot of soup again after the last step of blooming.

Presumably Zhang Yu used a certain technique to absorb the essence and taste of the whole pot of soup into the minced chicken flowers at the moment when the minced chicken flowers bloomed.

"Are you energetic?" Mo Bai guessed the origin of Zhang Yu's skills.

Indeed, there seems to be no other explanation.

Can you cook with Qi Jin skills?Huaxia chef per capita martial arts master? !

"Is the water in Huaxia so deep?" Mo Bai felt the fear of Huaxia's chef for the first time. "Fortunately, I didn't start in Huaxia, otherwise I wouldn't have such a happy and pretending day."

Can't be bothered, can't be bothered!

Mo Bai, who was secretly grateful, moved his body.

He decided to hammer the people in front of him to comfort his frightened little heart.

"Your first problem has been solved, so let's talk about the second problem."

"You said [cooking only needs to be delicious, what harmony are you talking about?], right?" Mo Bai laughed, and Zhao Ji was terrified after laughing for a long time.

Stir-fry and mash the chili pepper, add pepper, star anise, three Nye, green onion, garlic, ginger, sugar and other materials to season and increase the aroma, heat the vegetable oil and pour it into the material for dipping.

The chicken soup is made again, the pork is chopped and wrapped in chao shou skin.

At this time, the rapeseed oil impregnated with the material has shown a gratifying red color, and it is then heated on a fire and then cooled and filtered.

After the red oil is finished, the hand-cooking coincides with the cold water boiling twice to mature.

Milky white clear soup as a base, put into a bowl, cover with red oil, and the flash bomb explodes!

"Red Oil Chaoshou."

After an operation that dazzled everyone, Mo Bai pushed the red oil Chaoshou in front of Jiuga Zhaoji.

Different from the hot pot sauce of Jiu Wo Zhao Ji's hot pot base, red oil and chao shou, the spicy taste wrapped in fresh fragrance is daunting but unstoppable at the same time.

"Oh!" Jiu Wo Zhaoji suddenly covered his mouth. "Obviously it can't be called strong spicy, how can it have such destructive power!"