my life is running wild

Chapter 200 "Ordinary" seasoning and "simple" cooking methods
The "cooking session" begins!
Time to perform real techniques! —— BY Liu Chengyin

First, "Production Display" popped up on the screen in big black regular script characters.

In the picture, the materials needed to make Buddha Jumping Over the Wall are displayed under the lens.

At the same time, a leisurely background music sounded.

It is not accurate to say that it is "leisurely".

On the bright side, it still sounds leisurely and brisk, like an old lady picking up her grandson home from school.

However, after you listen to this music for a while, you will find
Well, as in "granny picking up grandkids from school", that's true.

However, although the "grandmother" walked slowly, her heart was very "fast". She seemed to have not seen her grandson for a long time, and she missed her very much. I chose to pick it up in person.

After listening to this background music for a while, you will find the restlessness hidden under the seemingly leisurely music.

After feeling the restlessness hidden under the music, you will have a "hunger and thirst".
Liu Chengyin named this piece "Throbbing Index Finger".

(Refer to "Spring" in the soundtrack of "A Bite of Tongue", the long part is elongated, and the brisk part is lowered and accelerated)

There is an idiom in Huaguo called "the index finger moves greatly".

Refers to the greedy look when you see something delicious.

And this background music is played by Liu Chengyin during the cooking process, and the dishes are still coming out, so the "throbbing" is used here, and the "big movement" can be made when the dishes come out.

The shot showing all the ingredients lasted about five seconds.

Then, each ingredient is given a close-up. Whenever the close-up is given, the information about the ingredient will appear in the "blank" area around the ingredient in the screen.

However, in order to save time, some of those that are relatively small or do not require too much text introduction will appear in multiple shots at the same time.

Each close-up shot only lasts about two seconds.

These two seconds are naturally not enough for the audience to watch all the content. These two seconds are used to perform the "pause Dafa" on the audience.

Careful people will find that the ingredients used by Liu Chengyin are roughly the same as those of the previous "four-star" Buddha jumping wall, but there are some differences.

Some of these differences are because Liu Chengyin found a way to make this dish more perfect and improved the recipe.

Some are because Liu Chengyin couldn't find suitable ingredients for a while, so he had to use other ingredients to "make do", and then improved the recipe according to the ingredients used to "make do".
Close-up after the process of introducing ingredients.

The fun begins.

The main camera locked on the chopping board in front of Liu Chengyin.

Whenever Liu Chengyin's hand leaves the range of the camera to pick up ingredients, a "picture-in-picture" from other shooting shots will pop up in the screen to track the movements of Liu Chengyin's hand.

In Liu Chengyin's hands, he used various methods to clean all the ingredients, and then used methods such as cutting, pickling, and removal to deal with the smell, taste, and even some parts that were not suitable for eating or would affect eating.

During the period, Liu Chengyin showed off his knife skills.

Liu Chengyin's knife skills are very "plain and unpretentious".

But it is very precise, fast, without any redundant movements, and full of rhythm.

The audience enjoys watching and listening to it.

However, Liu Chengyin did not intend to give too many shots of this repetitive work. After showing some techniques for handling ingredients with a knife, he skipped it.

This makes the audience feel sorry.

Fortunately, it can be played in reverse and in a loop.

A lot of mountain delicacies and seafood are used in Buddha Jumping Wall.

Most of the mountain delicacies will have a lot of bitter taste if they are not handled properly, and they may even be mixed with soil.

Not to mention the seafood, which will leave a fishy smell if it is not handled properly.

Especially sea cucumbers!
Sea cucumber can be regarded as a high-end food.

But the upper limit of this ingredient is very high, and the lower limit is ridiculously low!
There are a lot of fragmented sand, smelly internal organs, and half-digested food inside the sea cucumber. There are also many dirty things that are difficult to clean inside the uneven "meat".

If it is not handled properly, then the smell of sea cucumber dishes made from it will make people feel "desperate to death" just because of the cooking process.

Generally speaking, if you want to treat it completely, you usually need to wash it with big water for many times after removing its internal organs and suction cups, until the washed water turns from yellow to colorless.

Then put it into a pressure cooker, add water and cook on high heat to cook out the "black water" with complex ingredients in the "meat".

Then, it has to be soaked for another whole day before it can be used the next day.

And before using it, it needs to be marinated with various spices to remove the remaining flavor.

On another note, sea cucumbers usually lose all their flavor in this way of cleaning.

Therefore, in the sea cucumber dishes on the market, chefs only use the taste of sea cucumbers.

All the flavors customers get from sea cucumbers are added later.

But relying on the taste alone, sea cucumber can already become a "high-end food material".

However, Liu Chengyin didn't have to be so troublesome
When Liu Chengyin used the method of "swallowing" to "analyze" sea cucumber dishes, he combined the information of thousands of ingredients accumulated in the "information base" at that time, and he discovered a "little trick" for sea cucumbers that can be processed quickly .

Liu Chengyin used this "little trick" to make a "powerful cleaning agent" with edible materials such as starch.

As long as the sea cucumbers with their viscera and suckers removed are mixed with a certain proportion of "powerful cleaning agent", it only takes ten minutes. After the process again, Liu Chengyin doesn't have to do anything, and the dirty things in the sea cucumbers will be "washed" Powerful cleaning agent" drawn out!
In the eyes of the audience, Liu Chengyin just threw the black sea cucumber into a basin of white liquid and ignored it. The yellow color disappears when the liquid is washed out.” I didn’t even do this step, I just removed the internal organs, the suction cup, and then rinsed the surface.

There were also some knowledgeable people in the audience. When they saw the way Liu Chengyin handled the sea cucumbers, they couldn't help asking questions. However, Liu Chengyin was playing games at the time, so no one could answer.

In the video, the dubbing just said "soak the sea cucumber in the 'cleaning agent' for 15 minutes", and then it was gone.

In the video, Liu Chengyin did not give an introduction to the production method of "powerful cleaning agent".

One reason is that the preparation process of "powerful cleaning agent" is not as simple as making a dish.

If this is filmed, another episode will have to be filmed.

Moreover, in Liu Chengyin's concept, there are such things as "food cleaning agents" on the market, but at most they are not as effective and widely used as Liu Chengyin's.

In Liu Chengyin's view, "powerful cleaning agent" is just a kind of "seasoning that can be bought in the market", similar to soy sauce and vinegar. Can you take a picture of the production process of vinegar?

As I said before, as long as you learn Liu Chengyin's technique, you can use the seasonings on the market to make dishes with "three stars" and below. The reason why you can't reach more than "three stars" lies in the special seasonings.

Liu Chengyin doesn't teach the seasoning part, but has no time to teach it.

At most, Liu Chengyin added a treatment method without "cleaning agent" in the subtitle introduction of the steps.

Moreover, the careless "fool-like operation" of "not worrying about the details of seasoning" is also one of the key points that can enable ordinary people to learn to make delicious dishes as quickly as possible. Too much detail will increase the learning threshold. easy to learn,

In this regard, viewers who still felt unacceptable had no choice but to go to the comment area and even Liu Chengyin's social account to ask questions.

However, this is just the beginning.

In the following content, there are more and more small question marks from the audience.
I saw that Liu Chengyin not only threw sea cucumbers into the pot of white liquid when handling sea cucumbers, but also other ingredients that were not easy to clean, such as mushrooms, were roughly rinsed by him and then thrown into the white liquid. middle.

It's just that the liquid they were thrown into was not in the same basin.

Liu Chengyin's "powerful cleaning agent" is not just for cleaning sea cucumbers.

As Liu Chengyin discovered more and more difficult-to-clean ingredients, the "powerful cleaning agent" was also continuously evolved by him according to the structure of those ingredients and the ingredients of the dirty things in them.

Up to now, "powerful cleaning fluid" has become a kind of "magic oil".

Except for a few ingredients that will still have residue after using the "powerful cleaning solution", and need to be followed up with "retouching", most of the ingredients can be solved by "one soak".

And because the "powerful cleaning agent" itself is prepared from various edible foods, and it has passed the "analysis" of Liu Chengyin himself and confirmed that it is harmless, so there is no need to worry about its safety.

Fortunately, there is a "strong cleaning agent", otherwise, "cooking for two hours and eating for 5 minutes" is considered good.

Many ingredients have to be prepared several days in advance, and the real working time is several hours!

It hurts to think about it.
After a while, except for some of the ingredients that were thrown into the white liquid and soaked, the other ingredients have been processed.

This process has been accelerated. The processing method of each ingredient is just to show the processing method, and the boring "circulation" parts are omitted.

Liu Chengyin didn't waste time, he directly started the next step of preparation for the processed ingredients

Under normal circumstances, many ingredients of Buddha Tiaoqiang need to go through a cooking process before they are put into the jar for cooking after cleaning.

Some easily boiled meat needs to be fried or smashed for a while before boiling.

These ingredients will "harden" the protein on the surface due to the high temperature of frying on the surface, so that they will not be cooked during cooking.

Some that are not easy to boil need to be boiled in a pressure cooker for a round before entering the jar.

Even some ingredients have to go through the second and third process after cooking once.

Each ingredient has its own preparation.

After being "served" by cooking methods such as frying, frying, boiling, stewing, and frying, they will be placed in a jar in a certain order, poured with rice wine, covered, and then poured with rice wine on the edge of the jar. Seal the edges and fire.

Here, however, Yoo Seung-yin simplifies it again.

After cutting the food into a shape that is convenient for processing with a kitchen knife.

I saw Liu Chengyin relying on narration, subtitles, and even animations, explained how to deal with these things in a simple and clear way under normal circumstances, and then turned around and touched a few jars from the side.

Then, Liu Chengyin dug out some sticky colorless objects from the jar with a spoon, and then spread them on various ingredients.

Then, Liu Chengyin put all the coated ingredients into the microwave oven!
During this process, the narration combined with subtitles to explain, these cans of "materials" are:

[Temperature-adjusting paint for microwave ovens]: The upper limit of the temperature for food to be heated by microwaves can be changed through the thickness of the paint. With other paints, it can simulate cooking effects such as frying, stewing, and roasting. (Made from ingredients, colorless and tasteless, can be eaten directly)
[Steaming Simulation Coating Agent]: Lock water, so that food will not lose moisture in high temperature, and can simulate a "steaming" environment in a microwave oven. (Made from ingredients, colorless and tasteless, can be eaten directly)
[Frying Simulation Paint]: Under light and heating, it will condense into gelatin and shrink slightly, simulating the state of food being fried in a pan. (food preparation)

Others are similar, all are "XX simulation paint", slightly.

The audience is bewildered.

Is there really such a "convenient" thing on the market?

In fact, there are!
Liu Chengyin. I have eaten it.

Well, most people can't eat it, but Liu Chengyin can not only analyze the food itself through "analysis-swallowing", but also eat these auxiliary processed foods.

In fact, these things are not as mysterious as everyone imagines.

The simplest, for example - cooking oil!

In addition to being an important supplement needed by the human body, edible oil is actually a "tool" for "auxiliary processing".

Because some genius exploits other attributes of cooking oil besides "taste" and "nutrition", namely its physical properties.

Utilizing the physical properties of oil, new cooking methods such as "stir-frying", "frying" and "fried" have appeared in human food culture.

Afterwards, in addition to being used as a condiment to season and supplement the nutrition needed by the human body, food oil can also play other auxiliary functions in processing food.

Except, pineapple and honey soften flesh, vinegar softens bones, and salt and pepper preserves.
This is the effect achieved by using other chemical and physical properties of food besides "nutrition" and "taste".

And these kinds of "simulators" were also produced by Liu Chengyin through the concept of "similar".

Because before the "predecessors", Liu Chengyin also felt that these "simulators" were just "ordinary seasonings"
Liu Chengyin thought it was the same as oil, salt, soy sauce and vinegar—"very ordinary", so there was no need to say more.

Under the action of the microwave oven, the ingredients have undergone corresponding changes in the "simulator".
(End of this chapter)