But even bigger gains are yet to come.

Because you can maintain a more intimate relationship with "Zhang Dascoo", you can continue to infiltrate this kind of oral blessing into every bit of daily life.

Not to mention anything else, I can beat this method of shooting cucumbers and fried peanuts.

The improvement in the quality of appetizers by Ning Weimin, Zhang Shihui and Bian Jiangong was immediate.

Whether it is family, friends, or colleagues, they are full of praise after tasting it, so that they all have more face.

For another example, because Ning Weimin kept his promise and behaved in place, he left the three rooms in the east to "Zhang Dascoop".

On weekends, "Zhang Dascoo" comes back for a day and uses his kitchen to cook something good.

If you can catch up "by chance", you can also flatter the old man and be happy.

Ning Weimin and Zhang Shihui, who were staring at the construction, wanted to add another pair of chopsticks to try it and experience the feeling of gluttony.

Even sometimes "Zhang Dascoo" happens to be in a good mood, and will open his mouth to teach them a trick and a half on the stove.

That is also a great blessing that directly improves their quality of life.

For example, let's take the dish of "roasted elbows" as an example.

On the dining table of people in Beijing, this thing is indispensable during the New Year's holidays.

But the most annoying part is dealing with raw elbows.

Because raw elbows have peculiar smells and hairy roots, if you really want to get rid of the odors and hairy roots, you must use the method of burning.

Generally speaking, the method of the people in Beijing is to use fire chopsticks, stuff them in the stove to burn them red first, and then carefully and slowly dispose of them.

It's for fear that the elbows will be burned, and it will make a room full of hairy smells. It's a lot of trouble.

But "Zhang Dascoop" told Ning Weimin and Zhang Shihui that there was no need to bother at all.

Ask them to wait for the time when they do it again at home, grab the raw elbow, turn on the gas stove, and burn it directly with a fire.

It's good to burn until the skin is all black, and there is no need to be afraid at all, because only the cuticle and hair follicles are burned, and as long as you scrub it in alkaline water, it will be clean.

Ning Weimin remembered and relayed it to Kang Shude, and Zhang Shihui remembered and told Liu Weijing.

Soon, they separately plucked Kang Shude and Liu Weijing, and they all did this once, and the result was an unimaginable surprise.

The elbow that dares to be treated like this not only does not have any hair cones on the exposed inner skin, but also has no "coaxing" at all.

Especially when used to make elbow dishes, it has a special faint burnt aroma, and the taste is more than a step higher.

Later, this method also benefited the entire No. 2 Courtyard and the relatives of Zhang Shihui and Liu Weijing.

Zhang Shihui even wrote a letter to teach his parents who were far away.

Of course, hard dishes like "braised elbow" are only an occasional need for life adjustment.

If this hand is not too useful, then the cooking tips that are used in almost every household and every day are really meritorious.

What are they?

The first is how to use MSG.

MSG, in fact, is monosodium glutamate.

It was first developed by the German chemist Ridhausen in 1866.

Later, the Japanese realized the commercial value of this and took the lead in creating the industrially produced "Ajinomoto".

It was not until it was introduced to China that Wu Yunchu invented the hydrolysis method for the production of sodium glutamate in 1921, which completely broke the monopoly of the Japanese.

Since then, monosodium glutamate has entered the kitchens of ordinary people at a low price, and it is closely linked with Chinese food culture.

Needless to say, the benefits of MSG are obvious.

This stuff can enhance the freshness and increase people's appetite.

It can also improve the body's ability to absorb various other foods, and also has a certain tonic effect on the human body.

To a certain extent, it even lowered the technical threshold of Lu cuisine and broke the skill constraints of Titian's method of freshness.

I think the original advertising slogan of "Ajinomoto" was "Ajinomoto at home, white water turns into chicken juice"?

To tell the truth, this is really not false advertising compared to health products in today's society.

But as the saying goes, once something is excessive, it becomes a disaster.

You must know that in the past, overseas Chinese, except for a very small number of social elites, were almost all coastal poor who were "sold piglets".

And these Chinese workers and the descendants of Chinese workers, there are few serious chefs who know how to cook, and even those who have never cooked in their own homes.

So they all regarded it as a seasoning treasure.

In 1968, Chinese restaurants in the United States and Canada generally displayed dozens of large jars of MSG in their street windows to attract diners, which shows the extent of abuse of MSG at that time.

This eventually led to a storm of "Chinese restaurant syndrome" in the United States.

Since then, not only has MSG carried the black pot that is "harmful to the human body", but Chinese cuisine has also suffered huge reputational damage.

Therefore, it can be seen that no matter how good things are, they must pay attention to the ways and means of use, otherwise the result will backfire.

Speaking of the interior of our country, it has gone through a rather long period of material scarcity.

Many families of ordinary people in our country could not even afford to eat soy sauce.

As a result, the habit of seasoning based on monosodium glutamate was naturally formed.

No matter what dish every household makes, they almost always put some MSG.

But unfortunately, we use such a common seasoning all year round, but there are really not many people who can use it.

"Zhang Dascoop" pointed out that MSG is not just sprinkled in a lot, and it will definitely make people sick if you use too much.

And there are many dishes that can't use MSG, or have no effect after using them.

For example, foods that have an inherently umami flavor do not need to add MSG. Such as fish and shrimp, seafood, eggs, etc.

In addition, dishes with vinegar should not be put MSG.

MSG is not easy to dissolve in vinegar, and the more acidic the vinegar, the lower the solubility, and the worse the umami effect.

There is also no need to put MSG in sweet dishes.

The umami of monosodium glutamate can only be expressed in savory dishes.

If MSG is added to sweet dishes, not only can it not increase freshness, but it will inhibit the original taste of sweet and fresh, and produce a peculiar smell.

Finally, foods that need to be stewed and fried for a long time should not be filled with MSG.

Because the effect of MSG will be destroyed by long-term cooking and high temperature of the oil.

Therefore, the application scope of monosodium glutamate is actually quite limited, and it is only suitable for quick stir-fried dishes and vegetarian-based soup dishes.

Like many people think that Chinese food is inseparable from MSG, and even depends on MSG to taste delicious.

This is actually too nonsense.

People say that a good cook has a handful of salt, but I have never heard of a good chef with a handful of MSG, right?

The correct solution given by "Zhang Dascoop" is that if you want MSG to play its due role, that is, you should sprinkle a small amount of MSG on the top of the dish to be fried, and then fry it over high heat.

Don't sprinkle MSG before cooking, that's useless.

Because of this short period of time, MSG cannot be fully decomposed, and the flavor cannot penetrate into the raw materials.