ps:Yesterday I was engaged in network cables at home.,Only one chapter was changed.,It's only done now.,Today's three chapters are made up.,(The first update)

"What kind of mushroom is hairy mushroom?"

Liu Mang thought carefully about all kinds of rare ingredients recorded in the "Food Treasures", but he did not find any record of this mushroom. Pen fun and pavilion www.biquge.info

"Hairy tip mushroom is also called golden mushroom, fairy mushroom. Because it only grows in the place where gold has been mined, it is extremely valuable. It contains more than ten times more than 10 times more umami than ordinary shiitake mushrooms, so it is also known as the 'mushroom saint'. Lin Xiao explained.

"I really haven't heard of that. Liu Mang picked up a piece again and put it in his mouth, savoring the taste of this hairy mushroom.

"Well, it tastes like a soup stock made from hanging, it's very delicious, and at first I thought it was the taste of chicken soup, but it doesn't seem to be. ”

"Haha, that's one of my little secrets. Lin Xiao smiled.

"What's the little secret?"

"I dried this mushroom, ground it into a powder, and used it instead of MSG and chicken bouillon. ”

"That's a good idea!" Liu Mang praised.

Some top chefs disdain to use chicken essence and monosodium glutamate to add freshness to ingredients, because the pursuit of ingredients is natural, and if you add synthetic things, it will fall into inferiority.

Therefore, some high-end restaurants use hanging broth to add umami to the ingredients.

However, in the cooking techniques of Chinese cuisine, some dishes cannot be mixed with water, so some chefs use other methods to enhance the umami of the ingredients.

For example, Liu Mang himself, he uses seaweed powder and mushroom powder.

"Well, this is for you. Lin Xiao took out a small box from under the table and pushed it in front of Liu Mang.

Liu Mang opened it and saw that it was full of light yellow and sun-dried hairy mushrooms.

"This?" Liu Mang didn't understand Lin Xiao's approach, such an ingredient was like a killer weapon in the hands of a chef, and it was generally not easy to show people.

"Take it. Lin Xiao saw that Liu Mang was still hesitating: "I just want to use my real skills to win in the Chef God Competition, not rely on some rare ingredients." ”

"Okay, then I'll take it. Liu Mang thought for a while and agreed.

"Here, try this dish again. Lin Xiao lifted the lid of another food box, and inside was a steamed fish covered with magnolia slices.

This fish has a white belly with a green back, no scales, and two long whiskers at the corners of its mouth.

"Steamed catfish, what a dish!"

"Of course, the pink stone head is still boneless, the snow-white puffer fish is not a medicine, the Yangtze River is three fresh, and I love catfish alone. Lin Xiao narrowed his eyes, and then said, "I heard that in the last competition, did you make puffer fish?

"That's right. Liu Mang nodded: "It uses the principle of fighting poison with poison in traditional Chinese medicine, neutralizing the toxins in poisonous mushrooms and puffer fish roe and fish eyes to activate the umami in them." ”

"Did you come up with this yourself, or did someone teach you?"

"My master taught me, this method is not explored, who dares to try it easily?"

"Also, if you can figure it out for yourself, then I'll have to throw in the towel. Lin Xiao laughed: "Come and try the catfish I made, see how inferior it is compared to your pufferfish." ”

"This taste?" As soon as the fish meat was in his mouth, Liu Mang was completely conquered by the delicious taste of this fish.

Compared with the seven-star fish that Lin Xiao stuffed into the fish cavity with the last time, the taste of this catfish is more pure.

I didn't use too much seasoning, only a small amount of shredded ginger and cooking wine, and even the seasoning only used ordinary sea salt.

However, these ordinary seasonings and simple methods make the umami of the whole fish itself to the extreme.

The taste buds on the tip of Liu Mang's tongue were jumping slightly, and there seemed to be a scene in front of him in those surging rivers, where catfish fought against the rapids and swam upstream.

"How did you do that?" Liu Mang asked after a long time when he came back to his senses.

Although this steamed catfish does not have the pleasure of braised puffer fish, it is not much different, and has another flavor of its own.

"How's that?," Lin Xiao became excited: "Do you know? I have only recently reached this state, that is, to use the most humble ingredients and the most ordinary methods to restore the original taste of the ingredients." ”

"Realm?" Liu Mang wondered.

"That's right, realm! I went to Dongying some time ago, and I learned a lot there. ”

"What's there to learn there? Isn't all the RB cuisine from China?"

"A lot of things from Dongying have indeed been passed down from us, but on their side, they have been preserved to the greatest extent. ”

"Really?" Liu Mang was a little incredulous.

"China has had Confucianism and Taoism since ancient times, and in the end, Confucianism flourished in China, but Taoism declined. By the way, do you know what the Tao is?"

"I probably know one thing, the Tao is natural, all-encompassing, natural inaction, consistent, from beginning to end. Liu Mang thought for a while and replied.

He knew that what Lin Xiao was asking was not about the Taoist practice rules, but about the spiritual meaning expounded by the Taoists.

"That's right, after the decline of the Tao in China, the Dongying people took it and passed it down there. Did you know? The top chefs there rarely learn how to cook a lot, most of them only specialize in the same thing. The whole life of making sushi is only sushi, and the whole life of making noodles is only below. When he is old, he will pass on the craft to his son, and his son will pass it on to his grandson......"

"I know, it's called craftsmanship, right?"

"That's right, it's the spirit of craftsmanship! Lin Xiao affirmed.

"For example, this time I went to Toei and studied art at a sushi restaurant. That sushi restaurant has been open for more than a hundred years, and they have only made sushi all their lives. From the selection of the fish, the pickling, the cutting, the temperature of the rice, and even the time of the customer's mouth... Attention has been paid to every detail, it is simply horrible. ”

"But it's nothing, a good chef pays attention to these things, too. ”

"That's different, we just pay attention, but we don't dig deeper. Lin Xiao picked up the tea on the table and took a sip.

"It's like this fish, before I change it, I will clean it and put it on the green onion and ginger, and steam it on the stove as fast as possible, the sooner the better. ”

"Isn't that right? Of course, the fresher the fish, the better. ”

"It's different, I learned at the restaurant in Toei that if you leave the fish for 30 minutes, the fish will reach the autolysis stage. During this process, the fish secretes a special substance. These substances have an umami and sweet taste, which makes the fish more delicious. ”

"I've been taught, I really don't know this. Liu Mang sighed lightly.

China's things have been carried forward in other countries, which made him, a person who has studied traditional Chinese culture since childhood, feel a little regretful and uncomfortable.

"So Brother Liu, if you want to go further in your cooking skills in the future, you should still go out, you can't just be obsessed with Chinese cuisine, although the cooking of other countries is not as developed as ours, but there are also desirable places. ”

"Well, I see. Liu Mang nodded.

"Okay, let's try my bar again, I made it on purpose. Lin Xiao unscrewed a bamboo tube on the table.