Well, since it came to this.

"Zhang Dascoop" also mentioned another thing by the way.

He said that in our seasoning, the really unique and important good thing is not monosodium glutamate, but Sichuan pepper.

If the meat is rubbed with peppercorns and salt, it will easily get a unique aroma.

The easiest way to use it is to heat the oil when stir-frying, and fry dozens of peppercorns first.

Then take out the peppercorns and throw them away, and then stir-fry the vegetables with this pepper oil, so that the eaters will feel the appetizing aroma.

Also, if you pour a small spoon of pepper oil on the eggplant at the end, and soak it in pepper sugar water before popping the belly, you will have an unexpected feeling.

In fact, almost all cold dishes can be enhanced with pepper water.

And because halal dishes have always used wine, they are inseparable from pepper oil to kill fish.

Needless to say, after getting this true biography, Ning Weimin and Zhang Shihui naturally told their relatives to take the medicine according to the prescription and test it again.

It was found to have a magical effect.

Especially in the application of Sichuan peppercorns, that thing can really evoke the deliciousness of the raw materials, like a catalyst.

So this summer, the cold dishes and pickles in the No. 2 courtyard of Fan'er Hutong and Zhang Shihui's house are getting better and better.

The summer heat does not affect their appetite as much as in the past, and the trick to solving the bitter summer is precisely this spoonful of pepper water.

But just these two items are nothing, and there is another way to make great achievements and benefit all sentient beings.

What?

It's just to mix the meat with water!

That's interesting, right?

To be honest, Ning Weimin first felt when he heard these four words, and he thought it was water injected meat.

Obviously, this obvious statement made him almost hit his head against the wall, and he couldn't believe his ears at all.

But don't worry, what "Zhang Dascoop" wants to say, of course, is different from the water-injected meat that the health supervision department said.

This is actually the secret of stir-fried shredded pork and stir-fried pork slices.

You must know that whether you are a cook or a qualified housewife, whether the meat slices and shredded meat are fried well or not is a basic indicator.

It may seem lightweight, but it's actually quite technically demanding.

First of all, the knife work should be a little horizontal, and the thickness should be consistent, not dragged or connected.

Then the heat is also very particular, and if it takes a little longer to put it in the pot, it will be old.

If you don't have enough time, you'll get bloodshots.

And what kind of seasoning to use.

Depending on the type and part of the meat, the proportion of soy sauce, pepper, starch, monosodium glutamate, sugar, and cooking wine is different.

In this era, it is impossible for people to learn from those cooks who are good at chemistry thirty years later, what kind of tender meat powder to use.

Therefore, this year it is necessary to test whether a cook is qualified or not, and whether a housewife is good at cooking.

As long as you have a little fried meat, you will understand everything.

But even professional chefs and housewives who are good at cooking may not know some key tricks.

Under normal circumstances, even the knife work, heat, and seasoning are in place, that is, the meat slices and shredded meat are fried deliciously.

If you want to call the word "incense" again, it is still a luxury that can be seen, but cannot be touched.

But "Zhang Dascoop" can use a few words to make this matter magically qualitative.

He can almost do it in one step, and let a person with a bit of cooking skills improve the fried meat slices and shredded meat from delicious to "fragrant".

As for this secret, it is actually very simple, and the true meaning lies in "mixing water".

To put it bluntly, it means that before mixing the seasoning, the shredded meat should be added with some water and grabbed by hand.

So that the water is soaked into the fibers of the meat slices.

After that, it is marinated and seasoned according to the general method, and then fried on the heat, and the shredded meat will be fresh and tender, which is distinctive.

This is also obviously a kind of "water injection".

But because the time of the attack with the black-hearted butcher is different, the result is very different.

It can be seen that water injection itself is not a problem.

The right timing of water filling is the secret of cooking.

Wrong, that's.

As for mixing water, why does the shredded meat taste good?

Why is it especially effective for chicken?

This may be a bit cumbersome to explain, so "Zhang Dascoop" didn't elaborate on it at all.

No matter how Ning Weimin and Zhang Shihui asked, the old man gave a sentence, "Isn't it over?"

That's right, it's delicious.

In short, whatever one may say.

Ning Weimin and Zhang Shihui, in their interactions with "Zhang Dascoop", there are two things that can be confirmed.

First, we must not underestimate our country's culinary culture, which has been inherited for 5,000 years, and is by no means a joke.

From the perspective of creating beauty, I am afraid that the best contribution to our lives is the good cook.

They can reconcile the five flavors and turn decay into magic, which cannot but be respected.

The second is that through this time and again, Ning Weimin and Zhang Shihui's cooking skills of "Zhang Da Spoon" have reached the point of worship.

Don't look at the fact that people don't compare at all, the teaching is basically a few casual words.

But it's really a casual word from others, and it's better for you to study and explore for decades.

So out of this admiration, every Sunday, Ning Weimin and Zhang Shihui entertained the chef like a driver.

They will always prepare good cigarettes and wine, seasonal freshness, high-end fruits, and thoughtful service.

Speaking of which, material cheapness is only secondary, and the key is that this face respect is really rare.

So not only "Zhang Dascoop" is quite satisfied with this.

The workers who also got the decoration, and the neighbors really thought that the two young people were the distant nephews of "Zhang Dascoo", but they had no doubts at all.

The only thing that makes Zhang Shihui a little disappointed is that "Zhang Dascoo" has the ability to do it, but he can't use it to make money.

He wanted to invite "Zhang Dascoo" to go out of the mountain to take charge of the spoon, and planned to open another restaurant with Ning Weimin, but as soon as he said it, he fell into vain.

Because not only "Zhang Dascoop" himself responded with shaking his head at this matter.

said that he had been cooking all his life, and now he wants to save lightly and serve himself.

Even Ning Weimin felt that catering was too tiring.

It is not a good time to say that this is not a good time for high profits in this industry, and it is not cost-effective to do this.

He also persuaded Zhang Shihui to dispel his thoughts and concentrate on running a good tobacco hotel.

Zhang Shihui's arms couldn't twist her thighs, so she could only recognize her head in the end.

But the depression of having nowhere to exert its revenge is inevitable after all.

But having said that, even so, it cannot be said that "Zhang Dascoo" has no substantial help to the careers of Ning Weimin and Zhang Shihui.

Because there is a saying, it is called the ultimate in art, almost like the Tao.

And the reason why a smart person is a smart person lies in the understanding that is difficult for ordinary people to reach, and a delicate heart that can draw inferences from one another.

Don't look at "Zhang Dascoop", what he talks about on his lips and in his heart on weekdays is "eating".

But in Ning Weimin's ears, there was a change in the bypass.

In particular, the old man said that the theory of original taste and the theory of changing taste, all the tricks he said are "all in the details".

It is said that "there is a return, there is a positive and a negative", and it is said that "a two-pronged approach can have no shortcomings".

It's like the revelation of some kind of god, which made Ning Weimin feel the call of money.

He found that his brain seemed to have unexplored dead ends, and there seemed to be the possibility of reverse thinking in business, and there was another way.

I'm so excited about it, and I'm thinking about it seriously.

This is not surprising.

After all, food is for people, and business is for people.

Both of these professions need to study people's needs, people's psychology.

And as long as you think people through, there is nothing that can't be done.