If anyone is not satisfied, "fried peanuts" and "braised elbows" are just occasional needs for life adjustments, and they are not too useful.

So the cooking tips that almost every household and every day and day have to use in "Zhang Dascoo" are really meritorious and beneficial.

What are they?

The first is how to use MSG.

MSG, in fact, is monosodium glutamate, which 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, it can enhance 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.

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 it's too much.

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 China's interior, due to a rather long period of material scarcity, many families of ordinary people in China 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" said that MSG is not just sprinkled in a lot, and it will definitely make people sick if you use too much.

Moreover, there are many dishes that cannot be used with MSG, or there is 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 delicious in savory dishes, if you put monosodium glutamate in sweet dishes, not only can not increase freshness, but 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.

You must not sprinkle MSG before cooking, it is useless, because in such a short time, MSG cannot be fully decomposed, and the flavor cannot penetrate into the raw materials.

So since we talked about this, "Zhang Dascoo" also mentioned another thing in passing.

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

Sichuan pepper has a unique fragrance, if the meat is rubbed with Sichuan pepper and salt, it will be easy to get a unique fragrance.

The easiest way to use it is to heat the oil when stir-frying, fry dozens of peppercorns first, then take out the peppercorns and throw them away, and then stir-fry the peppercorns with the oil.

Eaters will feel the appetizing aroma and wonder where it comes from.

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, with this true biography, the Hong family naturally grabbed the medicine according to the prescription and went to test it again.

It was found that it really had a magical effect, especially the application of Sichuan peppercorns, which really evoked the deliciousness of the ingredients, like a catalyst.

And the children at home all praised Wang Yunlin's meals for getting better and better.

Of course, the old lady was happy, and she was at least ten years younger.

Even Hong Lucheng said that Wang Yunlin's mixed cold dishes and pickled vegetables have caught up with the Suzhou chef who specially invited Yanmeilou to make cold dishes with 120 oceans per month, and it seems that the trick is in this spoonful of pepper water.

But these two items alone are nothing, which makes the level of the Hong family's cuisine to a higher level, and there is one more thing that has achieved great achievements.

What?

Hey, water the meat!

That's interesting, right?

To be honest, Hong Yanwu first felt when he heard these four words, and he thought it was water injected meat. I can't wait to find a piece of tofu, and slap "Zhang Dascoop" in the face.

I thought to myself, what the is the chef?

This "big spoon" will not be possessed by a black-hearted butcher, right? Or it will have swine fever.

What's wrong with being sick? Let's leave the good meat and eat the water-infused meat?

Obviously, this is a statement of looking for a draw.

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. What he said was actually the secret of stir-frying 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.

This thing seems light, but it was actually quite technically demanding at the time.

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

And then the heat is also very particular, the pot time is a little longer, it will be old, if the time is not enough, there will be blood.

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.

It is even more impossible to learn what kind of tender meat powder is used by those chefs who are known for their chemical attainments.

Therefore, to test whether a cook is qualified or not, and whether a housewife is good at cooking, as long as you have a small stir-fried meat, you will understand everything.

This is more accurate than making a classy dish.

Because of good things like lobster and king crab, people don't often eat them, not to mention that they are delicious no matter how they are made, and they don't show their craftsmanship when they are done well.

Only exclusive cooking, the taste is familiar to everyone, and almost everyone can make it, so naturally it is the most capable.

Take Wang Yunlin as an example, although she is already a leader among housewives.

But to put it bluntly, her ability lies in the word "fine".

Regardless of the knife work, heat, and seasoning, we have paid patience and carefulness that are difficult for ordinary people to do, and we have won by seeing the effort in detail, cleanliness, and winning.

But after all, she is not a professional chef, and there are some key tricks she doesn't understand.

She has done all this, that is, to fry the slices of meat and shredded meat deliciously, if she wants to call the word "fragrant" again, it is still a luxury that can be seen, but cannot be touched.

And after a few words of "Zhang Dascoop", the pointing like a pierced window paper is different.

When I came back, it turned out to be a change in quantity to quality, and since then, the slices of meat and shredded meat that she fried have easily become a praised specialty dish.

Not to mention others, even Hong Yanru, who has never been cold to meat, tasted it, and every week when she came home from school, she would take the initiative to bring back a piece of pork belly for her mother to fry and satisfy her hunger.

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

To put it bluntly, before mixing the seasoning, some water should be added to the shredded meat and grasped by hand so that the water can penetrate into the fiber 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 obviously also a kind of "water injection", but the result is very different from the time when the black-hearted butcher starts.

It can be seen that the water injection itself is not a problem, the right time to inject water is the secret of cooking, and if it is wrong, it is a bad thing.

As for why the shredded meat is delicious when mixed with water, especially why the effect of chicken is particularly significant, this may be a bit troublesome to explain, so "Zhang Dascoo" did not elaborate at all.

Anyway, what did Hong Yanwu ask later, and he also gave a sentence, "Isn't it over?"

That's right, it's delicious.

Regardless, two things are confirmed.

First, we must not underestimate our country's culinary culture, and the 5,000-year-old inheritance is not 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 verification again and again, Hong Lucheng and Wang Yunlin have been convinced by the cooking skills of "Zhang Dascoo" and are quite fascinated.

They not only told Hong Yanwu to respect this celebrity chef well, but also got acquainted. asked Hong Yanwu and Chen Liquan to invite "Zhang Dascoo" to come to the banquet at home.

It's a pity that "Zhang Dascoo's" temper is quite eccentric, and it makes Hong Yanwu and Chen Liquan's invitation come back in vain. So the Hong family couldn't be reluctant anymore.

The second group has been opened, group number: 608640021

(End of chapter)