From a barbecue stand to a global gourmet tycoon

Chapter 48 The Brain Melting on the Tip of the Tongue
Onion, ginger and garlic are the three treasures of the kitchen. Proper use can have a very good effect and can also add a lot to the dishes.

It is not only the miraculous effect of oil refining, but also the must-have condiment for marinating meat with green onion and ginger water.

After making preparations, Chu Hao soaked all kinds of spices in water, such as star anise, cinnamon, grass fruit, fragrant fruit, lemongrass, fragrant leaves, cumin, white cardamom, coriander seeds, etc... and then filtered And control the water, and then prepare the other required ingredients, and start frying the spicy sauce.

Heat the wok until there is no water in the wok, add enough old oil, then when the oil is [-]% hot, add the spices that control the dry water, and fry slowly on low heat until the fragrance is strong.

Then take out the spice residue, put in the prepared minced green onion and ginger, stir-fry until golden, and then put some glutinous rice cake chili.

At this moment, the layered sense of spice penetrates into the nasal cavity, making it mouth-watering.

Even Chu Hao was a bit over the top.

This material is really delicious when fried!

He controlled the heat, waited for the steamed chili peppers to dry up, then added the bean paste that was specially chopped on the chopping board, and slowly fried the red oil, then put some condiments, such as thirteen spices, pepper powder, and sprinkled a little Spoon Huadiao.

As soon as the red oil comes out, the dish is basically half done.

All that's left is to pour some broth into a tinfoil bowl, add a little MSG, chicken essence, and dark soy sauce, then pour over the spicy red oil sauce, and cook!
In fact, MSG and chicken essence have been demonized by many people in recent years.

For a long time, there has been such a rumor:

When sodium glutamate is heated above 120 degrees, it will produce sodium pyroglutamate, which can cause cancer.

However, in the serious scientific data, there is no claim that sodium pyroglutamate is carcinogenic, and some people have even done a special experiment in this area, and it is true that some sodium pyroglutamate is produced, but the dose is really very, very small, it can be can be ignored.

——There is a famous saying in chemistry that talking about toxicity without dose is playing hooliganism.

So eat as you please, no problem at all.

Chu Hao's family has no such taboos. Dad also said back then that there is indeed a mutual generation and restraint between food and food, but as long as the mutual restraint of food habits is avoided reasonably, the rest don't matter.

Just like pork, avoid eating it with quail, it will make you face black; avoid eating it with pigeon meat, crucian carp, shrimp, it will make you stagnant; avoid eating it with buckwheat, it will make you lose your hair.

Another example is crucian carp, which should not be eaten with mustard greens, sand ginseng, honey, pork liver, chicken, venison, and traditional Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.

Of course, there is also a problem of dose size.

The most typical ones are crayfish and vitamin C. Because shrimp meat contains a high concentration of pentavalent arsenic compounds, this thing is originally harmless to the human body, but if vitamin C is taken, the pentavalent arsenic will turn into trivalent arsenic, which is also It's arsenic, which can cause acute poisoning.

Chu Hao felt that it was outrageous. Scientifically speaking, eating one or two meals is basically no problem, unless you eat several tons at one time. Note that it is 'tons', and then a lethal dose of arsenic will be mixed.

However, there is no need to be tough with food if you should avoid danger.

Isn't that nothing to do?

……

Soon.

A portion of spicy Mao Naohua was brought into the living room and placed in front of Wang Ting.

Chu Hao was full of anticipation, "Try it and see how it goes."

Wang Ting nodded, while Chu Yue and Jiang Qin on the side looked solemn. The former even frowned, feeling very worried.

"Tingting, you have to be careful..." Chu Yue persuaded her.

Wang Ting didn't say a word, picked up a spoon, scooped it up, put it in her mouth, and bit down.

In an instant, the mouth is full of fragrance, which melts in the mouth, fat but not greasy.

Wang Ting's tongue couldn't feel any grains at all. Every time she chewed, her mouth was filled with fresh juice. The slightly numb and slightly spicy flavor gently stimulated her tongue and lips.

The brain flower then slowly melted on her tongue, the taste was delicate and elegant, and the mouth was full of the fragrance of oil, soft but irresistibly fresh, just like the silky high-grade foie gras!
Generally speaking, brain flower is similar to tofu, and it is not easy to get oil and salt, but as long as it is cooked properly, it can really taste.

——Thousands of tofu and thousands of fish.

It's just not tasty, but it doesn't mean it can't be tasty.

This brain tea absorbed the essence of the surroundings, and the rich penetration was incredible, so Wang Ting couldn't help wanting to take one after another.

The oily but not greasy gentleness is mixed with the ferocious spicy and fresh fragrance, and all kinds of stimuli on the taste buds are turbulent, rich but distinct.

This supreme delicacy is indescribably wonderful!

"carefree!"

Following Wang Ting's capable comments, everyone's hanging mood relaxed.

I saw Wang Ting eating one spoonful after another, non-stop, the spicy and spicy food filled her mouth, it was simply the best in the world!
Chu Hao was overjoyed, it seemed that the system did not deceive people.

He strictly controls the heat and time according to the description in the recipe, and every step is strictly followed by the recipe.

It is indeed a bit templated, but overall, there should be no disadvantages!

If you insist on picking a problem, it may be that you are inexperienced and not skilled enough.

The expression of a chef's craftsmanship on the dishes has a huge impact.

For example, in the culinary world, there is a term that has stumped countless people: appropriate amount.

These short words, but profound and profound, vary greatly in the hands of every chef.

The recipes are all the same, but the taste is different.

Wang Ting ate all of them without stopping, and the review was just one word: thorough!
"In my opinion, this taste can be taken out and sold." She said with a smile.

Chu Hao happily accepted this compliment.

However, if he wanted to sell it, he felt that it might be too late.

After all, Wang Ting is not a gourmet, and she is not particularly sensitive to food. What she thinks is delicious, others may not necessarily think so.

"I'll practice again, practice again..."

Chu Hao turned around and went back to the kitchen.

In the following time, he successively launched four flavors of garlic, chopped pepper, black bean and sour soup.

Wang Ting tasted all of them one by one and gave a pertinent evaluation.

But her favorite is the first spicy one just now.

"Spicy is the best. The other four... Garlic and chopped pepper are also good. The fermented soy sauce and sour soup are a bit off. It's not that it's not delicious, but I personally don't like it."

Chu Hao nodded seriously.

However, after eating a full five servings of Brain Flowers, Wang Ting was bloated and her mouth was full of garlic. She rubbed her stomach and blushed with embarrassment, "I can't eat any more."

There were still five sets of pig brains left, so Chu Hao simply used them all to make spicy ones, one for practice and one for himself.

"Brother...you can't just eat this this afternoon, right?" Chu Yue asked with an ugly face.

Seeing this, Chu Hao didn't force it, and said angrily, "Who forced you? If you don't want to, cook dumplings by yourself."

(End of this chapter)