Game Development Giant

Jester was relatively relaxed and happy when he was with Li Fuzhen. Although he did not eventually enter the culinary field, he still liked to know some allusions to cooking.

For example, Jester now told Li Fuzhen an allusion about chopsticks.

Koreans also use chopsticks. After all, their culture was passed down from the domestic culture. There is basically no difference. Even before the end of the Qing Dynasty, they did not even have their own writing. Chinese was spoken throughout the country, and only nobles could. In terms of learning, ordinary poor people are not qualified to be literate. Later, the upper class in North Korea felt that it was not possible. They felt that ordinary people were not literate and it was difficult to manage.

Therefore, intellectuals from all over North Korea were summoned to specially invent a kind of writing.

What is this text for?

This is a type of phonetic notation, and its function is to notate Chinese characters, just like the pinyin we learn in modern times. However, upper-class Koreans disdain to use this type of writing.

Only those untouchables use this phonetic writing.

This shows how significant the influence of domestic culture on the culture of the Korean Peninsula is.

There is even a joke in South Korea that students in the Korean history department must master Chinese. Because they do not understand Chinese, they cannot read the history books of their country at all, let alone those in the law department, because the legal provisions require absolute Accuracy cannot be expressed accurately by relying on a phonetic script. For example, Shabi, the phonetic notation of Pinyin, who knows if this is stupid, bad writing, or Shabi?

Therefore, Korean laws are written in Chinese.

Let’s not talk about these. Let’s continue talking about chopsticks. Many Americans in modern times often laugh at their compatriots. Not knowing how to use a knife and fork, and not knowing the etiquette of dining are signs that you have not entered a civilized society. It seems that eating with chopsticks is very embarrassing. In fact, the reason why chopsticks are used in China is because the superior set wins over the inferior set, and chopsticks are more It's just a matter of convenience. In the pre-Qin era, our ancestors also used knives and forks.

For example. Master Confucius once said that if you don't cut it right, you won't eat it.

In other words, the elimination of knives and forks by chopsticks represents the progress of social productivity, the development of the times, the rolling historical torrent, and the replacement of barbarism by civilization.

From this we can also know that Westerners are almost two to three thousand years behind us, at least in terms of tableware.

Of course, the emergence of chopsticks is not late. In the classics, during the Shang Dynasty, there were records of chopsticks, which is more powerful proof.

I heard Jester talking about this allusion about chopsticks and knives and forks. Li Fuzhen also had a look of surprise on her face. This was the first time she heard that chopsticks replaced knives and forks as Chinese dining tools, as early as the Spring and Autumn Period. Chinese people used knives and forks as tableware, but they were eventually replaced by chopsticks and became obsolete.

Jester looked at the beef he had marinated. He nodded, the pickling effect was pretty good.

While taking out the marinated beef, he said to Li Fuzhen: This piece of beef of yours is very good. It is basically the part of the whole cow that is most suitable for stir-frying... Of course, it is not without more. Okay, your piece is beef. Its characteristics are that it is smooth and tender... Don't underestimate this, because beef fiber cannot be changed because of its thick fiber. Thick fiber means that the meat will be tough, so you can only make it as tough as possible. We rely on ingredients to solve this problem...

So is there any meat from cows that is better than this?

Li Fuzhen was very interested in what Jester just said, so he quickly asked.

have.

Jester nodded: Liu Mei is slippery, and waist meat is slipperier. There are very few Liu Mei beef, and the number of waist meat is even smaller. The exact way to write Mei is actually plum. This is what many chefs like to call plum meat. .”

As he spoke, Jester quickly started a pot.

Pour a small amount of oil into the pot, turn on a low fire, and slowly heat the oil. Seeing Jester doing this, Li Fuzhen asked again: You poured so much oil...doesn't it mean that it will be too greasy after frying? Is it done?

hehe.

Jester actually smiled.

These oils are not used for frying. These oils are used for soaking in tender oil.

Sure enough, as Jester expected, after he finished explaining, Li Fuzhen showed a puzzled look on his face - how could a fried beef dish that was not complicated in her eyes turn into something so complicated in Jester's hands? Is it so troublesome and complicated? It involves pickling, soaking in tender oil, etc., and there are various taboos...

Soak in tender oil...

Jester took a breath. He didn't know how to explain to Li Fuzhen: ... This is a common pre-processing technique in Chinese cooking. It's called soaking. It means putting food into hot oil for a short time. Among them, because the oil temperature is only about 90 to 100 degrees, which is different from frying, this pre-processing method is called soaking... As for the reason for doing this, it is very simple, that is, it can make the ingredients taste better .”

However, Jester did not explain to Li Fuzhen that although soaking is a Chinese cooking method, it is relatively rare in families because it is a bit troublesome. Even many restaurants may not use this kind of pretreatment. way to handle food.

Because of trouble.

After soaking the marinated beef in tender oil, Jester took it out and set it aside for later use. Then he poured out a large portion of the oil in the pot, leaving only a little base oil. , he also increased the temperature of the flame, because this is the characteristic of the stir-frying technique. Stir-frying is a fast cooking method, so stir-frying has high temperature requirements.

Moreover, for beef, only high fire can seal the gravy, and only with more juice can the meat be smooth and tender.

When the oil comes to a boil, stir-fry the beef over high heat until it is cooked, then add flavor and add a small amount of gravy. The gravy is made with soy sauce, which is soy sauce, starch and water. Use an appropriate amount of gravy. Chinese cooking, especially stir-frying, is good for cooking. The use of gravy is very strict. What he requires is that it should be neither too much nor too little, just right. That is to say, all the gravy used should hang on the ingredients. After eating, there should be no gravy in the plate. Er Jing.

Finally, mix evenly and serve on a plate.

A plate of juicy, extremely tender stir-fried beef is ready.

And Jester started frying and finished frying in just ten seconds. Before Li Fuzhen could understand anything, a dish that made her index finger move just by smelling it appeared. before her eyes. (To be continued...)