"Do you still need to boil?" By the evening, the 'yellow juice' that had been boiling for more than seven hours in the vat on the stove had been dried up, and when stirred with a spoon, it was sticky like sago porridge.

"Well, that's fine, just filter it one more time. Lin Xiao leaned over to the mouth of the barrel and looked at it, and replied.

"Mang, what is this? It looks delicious. Jeba leaned over and asked.

At noon, Jeba and Wuyan killed two bottles of Wuliangye, and as a result, Wuyan lay down and slept as a dead pig, while Jeba was flushed, like the red-faced Guan Gong enshrined in the temple.

"Recently I've been learning how to cook Western food, and that's what happened today. Liu Mang scooped a little with a spoon and tasted it, and replied.

The taste of 'yellow juice' is very mellow, and after roasting the beef bones and boiling for a long time, the umami has completely penetrated into the juice, and a gentle sip gives people the illusion of stickiness.

"Mang, why do you want to learn Western food? Chinese food is obviously delicious. Comrade Jeba was surprised.

"It never hurts to learn more. Liu Mang brought the stainless steel vat off the stove and poured it into another vat while Lin Xiao helped use a colander to strain out the excess bones.

"And what are you going to eat tonight?" said Comrade Jeba, who seemed to be still savoring the taste of the noon dish in his mouth.

"How about Western food? There just happened to be you, a pure foreign friend, who was here, as a judge. Liu Mang said with a smile.

"OK! As long as you make it, it should be delicious. ”

"Brother Liu, what Western dishes do you prepare for the evening?" Lin Xiao asked.

"Well, let's serve the food the way it is Western. Appetizers, soups, main dishes, desserts. ”

"What do you need me to do?"

"Teach me how to mix black pepper juice. Liu Mang thought for a moment: "I have read a lot of books about Western cooking in the past two days, but there are many ways to make this black pepper juice, and I can't figure out which ones are authentic and which ones are improved by our own people." ”

"It's simple, I'll say it once and you'll do. Lin Xiao scooped up a spoonful of 'yellow juice' with a spoon and looked at it: "Chop the red-skinned onion, fry it in butter, add the yellow sauce and boil, then put some salt and red wine, and finally add crushed black pepper, as for the taste, every chef is different anyway, you can see it yourself." ”

"It's pretty simple. Liu Mang nodded: "Okay, I'll leave the rest to me, you just have to wait for the meal." ”

"Okay, then I'll go squint for a while, I've drunk too much wine at noon, and I'm a little dizzy, and then you call me." Lin Xiao replied.

"Okay, let's take Jeba with us. Upstairs there is a staff dormitory on the top floor, and you go to Chef Shan to get the key. ”

After Lin Xiao and Jeba left, Liu Mang was going to make the soup to be drunk at night.

Today, Liu Mang is preparing to make 'Italian vegetable soup', which is also a Western-style soup that he can make at present and thinks he has done very well.

"Bacon, tomato paste, onions, carrots, celery, bay leaves, thyme, aligenu, basil, ......" Liu Mang walked to the board and checked the prepared ingredients.

"Interesting, it seems that the four vegetables of onions, potatoes, carrots, and tomatoes are inseparable from Western-style cuisine, and almost all dishes will be used, what is the reason for this?" Liu Mang muttered to himself.

Next, chop the onion, carrot, and celery, and cut the marinated meat into small pieces.

The bacon used in Western cuisine is not the bacon of Chinese cuisine, although they look alike.

In the past, when he was in the United States, Liu Mang had specially asked Li Ruonan. The answer is that the biggest difference between Chinese bacon and Western-style bacon is that ordinary bacon does not need to be dried and dehydrated, and it can be used directly after marinating and smoking.

Bacon, on the other hand, often needs to go through an air-drying process to dehydrate the meat and then smoke it for long-term preservation.

Liu Mang first cut the bacon into small pieces, then took a Western-style soup pot and began to stir-fry over low heat.

The biggest feature of today's 'Italian vegetable soup' is that the vegetables are stir-fried with the oil separated from the bacon by heat precipitation, and then simmered together to extract the unique smoky taste of bacon, which is similar to the Chinese dish of using smoked ham to stew the ingredients.

"Well, it's very fragrant. After the bacon squeaked in the pot and the excess oil was fried, Liu Mang picked up a piece and tasted it.

Bacon can be said to be Liu Mang's favorite Western ingredient, especially the smoked bacon produced in Wiltshire, England. This bacon has a strong hardwood flavor that is addictive.

As for why he must learn Western food, Liu Mang also has his own considerations, that is, to find out the overlap between Chinese food and Western food, and on this basis, to integrate it into a new thing.

When the oil of the bacon is completely fried, Liu Mang first adds minced garlic and stir-fries until fragrant, then puts in the chopped vegetables and stir-fry together.

"When Ruonan woke up, he suddenly found that my Western food was also very good, and I didn't know what the expression was. I will definitely say, Liu Mang, you hit me again!" Liu Mang was rummaging the vegetables in the wok, thinking about what happened after Li Ruonan woke up, and the corners of his mouth couldn't help but show a smile.

After the vegetables are thoroughly fried and all the water is fried, Liu Mang pours in a can of tomato sauce and stir-fries again.

"These spices smell really good, and I will consider whether I can add them to Chinese cuisine in the future. After the tomato sauce and the vegetables in the pot fused, Liu Mang took the jar with the spices.

Spices such as thyme, arigeno, basil, allspice, marjoram, dill, oregano, etc., are common in Western cooking and are rarely used in Chinese cuisine.

Liu Mang was not idle, he took the time to taste these Western-style spices one by one, remembering their taste and aroma by heart. and analyze which dishes are suitable for use.

For example, oregano has a slightly bitter aroma and is suitable for stewing soups. Dill has a light taste, and it is generally effective when put a lot of it, and it is suitable for fish and white meat. Allspice fruit has a sweet and strong smell, and the braised pork should add a layer of flavor to the traditional Chinese red marinade......

"It's almost, it's time to add soup. After adding the spices and stir-frying a little, Liu Mang scooped out a large scoop of beef broth from the pot next to him, added it to the pot, and boiled it on high heat.

The biggest difference between the soup in Western food and Chinese food is that the soup in Western food is generally very sticky, but it is more like a soup dish in Chinese food. And the flavor is relatively strong, which may be related to the reason why foreigners like to eat it with bread.

"The soup is a vegetable soup, let's have a 'Caesar salad' for the first plate, the main course is still steak, just served with black pepper sauce, and the last dessert is vanilla ice cream, which I rarely make, so I use it to practice my hands. Liu Mang picked up the Western cooking recipe and looked at it.