Chapter 183 Chapter 180 Xiangling, Pig is reincarnated?
Tianshu Meat Xiangling is very familiar with it. She has made it many times. The main ingredients used are animal meat, sugar, Qingxin and matsutake.
Xiangling did see these ingredients on the Tianshu meat, but on top of that, Xiangling also saw some fresh ingredients added by the master, which can be called the finishing touch.
Although the taste is indeed quite different from ordinary Tianshu meat, it will undoubtedly become more delicious.
The ingredients for making Tianshu meat are added with rice wine, scallion knots, and red dates. These seasonings are mixed into Tianshu meat. After cooking, it is completely delicious and integrated with Tianshu meat.
And if only this is the case, the fat part of Tianshu meat will become more and more sweet and greasy, so the master who knows this will focus on the Qingxinhua and matsutake parts.
The Qingxinhua used to make Tianshu Meat is of high quality. The petals are made into powder and thickened in the sauce, giving the sauce a layer of luster.
Matsutake sticks out of the sauce at the bottom of Tianshu meat like a cute elf, and its appearance also makes Tianshu meat less greasy.
Xiangling gently picked up a piece of Tianshu meat and looked at it at a position parallel to the line of sight. Although the size seemed to be able to be eaten in one bite, Xiangling still took small bites like cherishing it, and put it in his mouth. Taste carefully.
'...It really tastes better than mine! '
The taste of Tianshu meat spread in his mouth, making Xiangling think so frankly.
Xiangling has always admired the master's ability to perfectly cook Liyue's ancient dishes, but now it seems that she has to record one more entry in her worship book.
Break the old and create the new!
For a long time, the production of Tianshu meat, which is recognized in the Liyue cuisine circle, is mainly based on the simple seasoning of ingredients, because too much seasoning will make Tianshu meat more and more greasy, to the point where it cannot be covered even if it is served with rice.
As for Xiangling herself, she also had doubts about this common practice of Tianshu meat, but since the addition of slime made the Tianshu meat inedible, Xiangling changed the subject a little embarrassingly.
Originally, I wanted to wait until I finished my practice in Mond City and go back to try again, but the master made it directly.
The Tianshu meat made by the master has surpassed the traditional method of Tianshu meat, and can combine complex seasonings without being obtrusive.
Bite down the fatty meat together, the aroma of lean meat and the appropriate taste of sugar and red dates spread in the mouth, and after the two are mixed together, they are very thick and displayed.
These two are originally sweet and greasy things, and the bridge of communication is Liyue's unique Qingxin flower. It is such a flower that skillfully integrates these flavors.
The Tianshu meat with matsutake smells more fragrant. The light and refreshing matsutake aroma matches the thick and slightly sweet Tianshu meat very well.
Even if he only took a small bite, Xiangling felt that it was full of weight. Compared with the Tianshu meat he had eaten before, this taste was thicker and more independent. Whether it was served with rice or not, it would not feel greasy and was equally delicious.
Although the selected animal meat has a large proportion of fat, scallion knots and rice wine can also perfectly reconcile the fat.
The scallions were not fried, they were raw, but as they absorbed the layer of oil on the fat, they also became golden-yellow.
Although the Tianshu meat mixed with rice wine is a bit bitter, even the Tianshu meat with a bit of bitter wine taste still has its own unique style. The same animal meat becomes different under the interweaving of seasonings and complements each other. Adds a complex flavor profile.
The white sugar seems to be a relatively tasteless variety, so that the sweetness of the Tianshu meat will not overwhelm the guests, because the Tianshu meat is roasted just right, so the taste is relatively solid.
The beautiful appearance is fun to watch even if you use it. The transparent white sugar melts on the surface of the meat, as if wearing a beautiful white coat on the meat. It even makes Xiangling feel pity to eat it.
Then take a second bite of Xiangling together with red dates, and the sweetness of red dates and the aroma of Tianshu meat will spread in your mouth.
Soon, Xiangling finished eating the Tianshu meat in front of her. She deeply realized that cooking can become a work of art after a bold attempt. Ordinary cooking follows the rules, and this is the direction she wants to pursue.
This kind of happy time after eating Tianshu meat made Xiangling couldn't help but smile, and felt an unprecedented warmth.
The food at Yuanshen Tavern can always make the person who eats it have a very real picture in their minds, and Xiangling enjoys this feeling very much.
The starry sky is reflected in the mind, and the bright Big Dipper is shining in the mind. The Big Dipper is in the shape of a spoon, and Tianshu is the first star from the mouth of the spoon.
Xiangling couldn't help recalling that when she was a child, she would sit on the eaves of a thatched cottage and look up at the stars at night, with her hands propped up on the roof and her feet hanging down naturally. Next to her was her grandfather, who drank wine boldly and said to her There are many stories about the stars in the sky.
But the good time is always short, and it will soon end.
No matter how much you sip it, a large piece of Tianshu meat will disappear in Xiangling's stomach.
"So full, so full, I finished eating without realizing it."
After eating Tianshu meat, Xiangling touched her warm belly, and unconsciously looked at the plate where there was nothing left.
There is an urge to have another plate.
However, Xiangling still shook her head vigorously to get rid of this dangerous thought. Needless to say, the dishes made by the master cannot be eaten a second time at a meal, even if they can be eaten openly. I will definitely eat without restraint until I can't eat anymore.
If she eats too much like this, the master will definitely think that she is the reincarnation of pigs.
Will become disgusted (?????????)!
So you have to be patient.
"Is it delicious?" Luoren didn't know Xiangling's rare "lady" idea, but began to ask Xiangling's opinion.
"Delicious!" Normally, Xiangling would analyze a series of deficiencies after eating the dishes, but the chef's cooking was impeccable.
"Tianshu meat is actually called Dongpo pork in my hometown. I still remember a saying that described it very well, that is, Huangzhou's good pork is as cheap as dung. , there is less water, the fire is full of beauty, and a bowl is served early every day, and I am so full that I don’t care about it.”
Luo Ren said reminiscently, but he was still very impressed when he ate Dongpo pork for the first time.
"Hey, the hometown of the master should also be Liyue." The reason why Xiangling came up with this idea is because the word "Dongpo" in Dongpo Rou and the rhyme of the doggerel both have a strong Liyue style.
"You can say yes, or you can say no, but I was born in Mond." Luo said with a smile.
Chapter 184 Chapter 180 One, the Exquisite Tianshu Meat
"Is it considered...?" Xiangling didn't quite understand.
"It means that although we are not in Liyue, we are very close to Liyue's culture." Luo Ren walked back to the bar.
Liyue, which is based on Huaxia, also has the concept of a year, a week, and a day. It also has similar festivals, poems, literary works, and even civilizations have the same personality. It feels quite appropriate to explain the Luo people in this way.
"Is that so..."
Hearing what the master said, Xiangling couldn't help being curious.
Master is getting more and more mysterious...
.........
Recently Mona and Diona have become acquainted.
"Mona, let's eat today too." Diona knocked on the door of Mona's room and said to the room.
"I watched the sky last night, and today... there should be new products." The door was gently opened, and Mona who came out of it was already dressed.
Today she is wearing a large lavender mage robe, and there is a secret water light flowing on the outside of the robe, making muffled noises.
Mona's water divination technique gradually went in the wrong direction...
"Really? What is it?" Speaking of the new product, Diona moved her cute little ears.
"Liyue dish, the specifics...you'll know only after you eat it." Mona wasn't sure, the water divination plate would become blurred when it was in the Divination Yuanshen Tavern.
"I like liyue dishes very much."
"Let's go." Mona said softly.
As soon as you walk out the door, you will find the Yuanshen Tavern, which makes Mona very satisfied.
"Shop manager, new products." As soon as she entered the door, Diona demanded like a child wanting to buy a new toy.
"New product, it's on the menu, do you want to eat?" Luo Ren put the menu on the table for two people in front of the bar.
"If you want to eat, don't look at the menu, let's have two." Because she was absolutely assured of Yuanshen Tavern, Diona didn't even open the menu to check what kind of dishes it was.
"Don't you want to read the menu?" the Luo people joked.
"Don't you know when the food is served?" Diona seemed to make sense, but there was something wrong.
Anyway, the price of Tianshu meat is not high, and it is delicious, it is definitely worth the money. Seeing what Diona said, the Luo people just did it.
"Tianshu Meat"
Rating: Samsung
Suggested selling price: 152 Mora
Recipe materials: Yangwu animal meat, Wuzheng sugar, Wuhua Qingxin, Liufan matsutake, Lun'an soy sauce, Dundao rice wine, Donglongshan green onion, Anshou red dates, Zhaicun ginger.
Basic effect: Increase physical damage by 20.00% for [-] hours.
Special effect: more sensitive to the Big Dipper, and will have a better sense of direction when lost, lasting for one day.
Introduction: Stewed animal meat, the fat and thin animal meat is stewed slowly in a pot with seasoning until it is crispy.
It is still difficult to make Tianshu meat.
The burning method, the Luo people use the traditional burning method.
First of all, the appropriate thickness of Yangwu beast meat is set on fire.
This step is to singe the fur and remove the fishy smell, and this animal meat is burned directly on the firewood, so the Luo people must strictly control the burning time, if some are burnt, the taste will definitely be damaged.
This is not recorded in many books, and the recipes provided by the system are also mentioned briefly. The Luo people heard the details from a famous Dongpo meat chef in the previous life, and now they can apply what they have learned.
After the surface of the animal meat is burnt yellow, the surface of the animal meat will be softer, which can better absorb the color in the waiting soup.
Next, Luo Ren put the animal meat in zero-degree ice water.
It is also a step to accurately control the temperature-cooking meat and water.
Sometimes the blood foam in the meat will greatly affect the taste if it is not removed, because when it is really cooked at high temperature, the blood foam and peculiar smell in the meat will be easily locked in the meat.
And this step is to slowly infiltrate the blood and odor in the animal meat.
When the timing was about right, Luo Cai poured out the ice water and replaced it with normal temperature water, and put the meat into the pot.
This is the first time to cook, the main thing is to let the animal meat be cooked thoroughly.
Put Donglongshan green onions and Zhaicun ginger first, add some Dundao rice wine and cook.
If Tianshu meat is to be cooked, it would normally take four hours, so the pot for cooking the beast meat is specially made. As soon as the lid is closed, the Luo people can adjust the time rate in the pot, which is similar to the wine jar. The same is true.
Soon, the Luo people, who possessed the element of fire and were sensitive to temperature, found the best opportunity to pick up the animal meat. The animal meat picked up was like newly excavated jade, crystal clear without any trace of processing.
The purpose of cooking this step is to make the animal meat look better.
Wipe the animal meat clean, and then cool the animal meat after cooking. The muscles have shrunk, and the shape will not change much even after secondary processing.
The Yangwu beast meat that was taken out from the refrigerator at the back was particularly nice in shape, without any extra fat, it was boxy, but it was a little loose after cooking.
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