Star Chef, She Can Be Salty Or Sweet

At the same time, the fish-flavored eggplant is also a dish that tastes extremely good.

Its taste is delicious and unusual. The first feeling of the eggplant soaked in sauce is soft, the second is slippery, the third is tender, and the fourth is fragrant. The absolute aftertaste is lingering and endless.

The unique mix of sweetness and umami is really mouth-watering.

No need to chew, the tender eggplant slips into the stomach.

It makes people want to eat a second bite and a third bite after one bite, and they will feel unsatisfied until they have eaten all of them.

The taste is too thick and long.

Josh squinted his eyes and sighed, "I never knew that eggplant is so delicious, it's so delicious."

"Well, it's delicious."

The greasy Father Rabbit nodded in agreement, and the fork in his paw quickly poked a piece of eggplant and fed it into his mouth, squinting his eyes so beautifully.

Tang Zhen felt the aftertaste in his mouth, and couldn't help being curious and asked Jianyan, who made boiled fish fillets, "Why do you put sugar when you cook eggplant?"

"I see that you put sugar in many of your dishes."

"Fresh."

Speaking of adding sugar to cooking, Jian Yan remembered one thing, she said, "Sour, sweet, bitter, spicy and salty, five flavors and hundred flavors.

Sugar can be described as a universal 'buffer'.

In the process of cooking, whether there is too much salt or too much vinegar, you can add a little sugar to neutralize the salty or sour taste.

Even if there are too many peppers, the right amount of sugar can also alleviate the spiciness to a certain extent.

Sugar is an essential condiment in the kitchen, you can try it next time. "

It's okay to try it, right...

"How much is the little and moderate amount you mentioned?"

Tang Zhen looked puzzled, he really couldn't figure out how much seasoning Jianyan put in the cooking process.

It looked so simple, she scooped the cooking spoon into the seasoning box, then shook the seasoning in the spoon and put it into the pot.

They followed her technique, okay, they obviously felt the same as what she scooped, but after putting it into the pot, they found that it was either salty or bland, so it was hard for them to die.

This is a matter of whether they can accurately grasp the amount of seasoning. Josh and the others all looked at Jianyan with burning eyes.

Even if she didn't meet their eyes, Jian Yan could feel their expectant and hot eyes.

The corners of her mouth twitched, and she said flatly, "I can't answer this question for you, I only make the seasonings based on my feeling.

Less dishes with smaller portions, and more dishes with larger portions. "

After she finished speaking, she also felt that it was too abstract, and after two seconds of silence, she came up with an idea, "You guys try and do more, and find out more about your feelings.

If you can't do it once, you can do it twice, and if you can't do it twice, you can do it three times. If you do too much, the feeling will come naturally.

What is important in cooking Chinese cuisine is the flexibility of seasoning, which is "the food has no fixed taste, but the palatable one cherishes it". "

is that so?

All right, then listen to her and do more to find the feeling.

"Got it, we'll start when you're done."

"Um."

Jian Yan hummed, and brought one of the boiled fish to Father Rabbit, "Father, please enjoy the boiled fish."

The boiled fish in a large porcelain basin has a layer of bright red oil floating on the surface.

The color is clear, and the tender white fish and chubby bean sprouts are looming in the red oil. With the dots of emerald green onion, the strong color contrast alone makes people appetite.

Not to mention still fragrant.

There is also a tempting spicy taste in the fragrance. Before eating it, the saliva is flooded with temptation.