Food Circle Plug-in Emperor

In addition to the original rich aroma of Shaoxing wine, there is also a very light but distinct taste of traditional Chinese medicine.

Fu Yu sniffed it carefully, and with the blessing of the mask with a sensitive sense of smell, he quickly identified all the traditional Chinese medicine ingredients inside.

The first is Naoyanghua, because the flower contains poisonous ingredients such as sylvia toxin and heatherin, so when brewing it with other traditional Chinese medicines, you need to pay attention to the temperature of the fire.

Repeated cooking will affect the efficacy and taste of the medicine.

Secondly, there is actually a mandala inside.

The main toxic components of datura are alkaloids such as hyoscyamine, atropine and scopolamine (dactyl datura extract), which are all muscarinic blockers that compete for muscarinic receptors and interrupt the innervation of parasympathetic nerves effect.

When steaming, you must pay special attention to the time.

Finally there is honey.

Natural honey containing active enzymes cannot be heated above 60 degrees Celsius, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in it. Honey tastes sweet when brewed in warm water or cold water, but it will become sour when brewed at a higher temperature.

Fu Yu carefully analyzed all the ingredients of the traditional Chinese medicine, and suddenly his expression changed!

If you look at it according to the formula of this traditional Chinese medicine, then the heat he ordered just now is a bit high, and the time is obviously too long.

Fu Yu originally thought that what Liu Yunong wanted to examine was his control over the heat and time during steaming, but now it seems that he is clearly preparing to test his mastery of pickling skills.

Thinking of this, Fu Yu said directly: "Mr. Liu, the heat of this drunken fish should be low heat first, then medium heat, and then turn to low heat. It should be the best steaming heat control, and the time should be within eleven minutes , the fish meat is steamed just right!"

Fu Yu spoke very firmly, without any hesitation in his tone, because now is the time to show off his culinary skills to Liu Yunong, as well as two chefs, Wang Yulong and Liu Zhangpeng.

According to Liu Yunong's arrangement, as long as he has time after get off work, he has to come here to learn how to cook.

It is very necessary to build a wave of goodwill in front of Wang Yulong and Liu Zhangpeng in advance.

And letting Liu Yunong see his strength is also very important for his future schooling career.

After all, teachers especially love outstanding and gifted students.

Sure enough, after Fu Yu said such words, the three people present all had expressions of approval!

Liu Zhangpeng looked at Fu Yu and said to himself: Good guy!

This young man is really amazing!

Even when he first learned how to steam drunken fish, he was taught by his master Wang Yulong.

In terms of fire control and time control, it is impossible to control so accurately without dozens or hundreds of operations.

No wonder the boss accepted him as an apprentice, this kid is really good!

After Wang Yulong heard Fu Yu's words, he also paused for a while, and looked at Fu Yu with a little more appreciation.

Because drunken fish is actually a deep-processed product of freshwater fish, which is made from selected high-quality fresh fish and Shaoxing alcohol.

The drunken fish recipe handed down from ancient times in Liujia cuisine adds additional spices extracted from the secret recipe of pure traditional Chinese medicine.

What are the specific Chinese medicines, except for the Liu family sisters, outsiders don't know the secret recipe at all.

As for the control of the heat and time during steaming, it was all told by the other party when he was learning how to cook with Mr. Liu.

This kind of cooking technique is often inherited from the ancestors, and outsiders want to learn it, but they don't even have the door.

Even if Wang Yulong has been learning Liu's cuisine for nearly thirty years, he can only recognize two or three of the few Chinese medicines, but he has no idea about the dosage.

But the steaming method that Fu Yu said now is exactly the same as the steaming requirements of Liu's family dishes.

Wang Yulong looked at Fu Yu with a very complicated expression.

The control of the temperature is completely accurate!

The timing is very precise!

To have mastered Zuiyu's method so perfectly.

The more Wang Yulong thought about it, the more frightened he became, and the more he looked at it, the more amazed he became.

Turning around to look at Liu Yunong, she said with admiration: "Well, that's right, your judgment is very accurate. The drunken fish we make in our shop are grass carp of equal catty size, and all the fish parts are Weighed, the thickness is the same, the size is the same."

After confirming your own judgment, the next step is to steam it step by step.

Before the drunken fish is placed in the drawer, it has already been arranged in a shape. After steaming, it can be served directly by adding decorations.

Fu Yu once ate drunken fish.

The steamed drunken fish has firm and creamy meat, unique taste, and is very easy to like.

And the drunken fish made by Shangshi's private restaurant is obviously better than the marinated recipe of Maxima.

Fu Yu brought out the steamed drunken fish, and felt that the strong aroma was really unique, and it made mouth water after smelling it.

After careful inspection, Liu Yunong was obviously very satisfied with Fu Yu's drunken fish.

The final arrangement was done by Liu Zhangpeng.

The washed celery leaves are spread out, dotted with a rosebud carved from a carrot, and three onion rings from small to large are stacked on the opposite corner.

A plate of six drunken fish with an amber gleam looks both delicate and downright delicious.

At the same time, the intercom in the back kitchen rang: "The orderer No. 7 has arrived, and the food can be served in three minutes."

Liu Yunong approached and replied: "Okay."

Then, straighten up and start cooking celery and bacon.

This time, Liu Yunong is in charge of the cooking.

The celery and bacon are cut and prepared by the small workers.

The round celery is tender and raw, and the bacon is marinated from the main store and shipped over.

The characteristic bacon of Liujia cuisine is learned from the secret recipe of marinating inherited from the ancestors.

The smoked bacon is consistent on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in the inside, and tastes mellow.

While cooking, Liu Yunong taught Fu Yu casually: "The bacon in Liu's cuisine is all marinated by ourselves, which maintains the characteristics of excellent color, aroma, taste and shape, and is known as 'one family cooks meat with hundreds of fragrances'. "

"And it tastes fat but not greasy, thin and not clogging the teeth. It not only has a unique flavor, but also has the effects of appetizing, removing cold, and digesting food."

Fu Yu understood.

In other words, when the bacon is marinated, it is also prepared with a unique Chinese medicine.

Mrs. Ganqing Liu is not only a female cook, but also a female doctor, who is quite familiar with medical principles.

While cooking, Liu Yunong instructed Fu Yu on specific operations.

Next to him, Liu Zhangpeng was double-minded, busy with work, gossiping with his master in a low voice.

"Wow, that's awesome." Liu Zhangpeng was very excited: "No wonder the boss picked him up as a disciple, he is really strong!"

"You know that there is a sky beyond the sky, and there are people beyond people, right?" Wang Yulong said with a look of resentment: "If you have the leisure to talk about others, why don't you hurry up and work hard, and become an apprentice sooner!"

Liu Zhangpeng: "."

Work hard, hard work pays off.

I have already understood that three points depend on hard work, and seven points are destined.