Chinese cuisine is a general term for various dishes of various regions and ethnic groups in China, with a long history, exquisite technology, rich categories, many genres and unique styles, which is the crystallization of thousands of years of development of Chinese cuisine and enjoys a high reputation in the world.

As an important part of Chinese culture, Chinese cuisine undoubtedly has a great impact on the world, including Chinese "aesthetics, literature, and philosophy", and is also of great significance to the understanding of Chinese culture.

There are a wide range of Chinese restaurants all over the world, many Chinese people make a living from cooking, it can be seen that Chinese food contains huge business opportunities, even in Italy, Lute has seen one or two Chinese dishes, but foreign ingredients have never been able to make authentic Chinese food, plus as cooking, Chinese cuisine also has some influence on Western food, but contemporary Chinese cuisine also integrates the characteristics of Western food to adapt to the tastes of countries around the world, so the Chinese cuisine of foreign restaurants probably does not have that pure Chinese beauty, Lute thought it was time to find a trip to China and a taste of real Chinese food.

However, in terms of some modern concepts, as a kind of traditional culture that has lasted for thousands of years, while creating a brilliant food civilization, there are inevitably some small flaws. From the perspective of protecting and cherishing animals and plants, the ingredients of some famous dishes use some rare or protected wild animals and plants, which hastened the disappearance of the earth's biological species to a certain extent.

Tough biscuits usually use a small amount of grease and granulated sugar in the recipe, and the standard ratio is oil: sugar = 1..2.5, oil + sugar: flour = 1..2.5. The water content is not more than 7%.

The representative products of tough biscuits are irregular, of course, such as animals and toy biscuits. It's not uncommon to be square or round, after all, as a biscuit, its shape depends on the pastry chef.

Sikong Yao was very curious when he saw Lute adding a little yellowish powder to the batter.

"This is a improver, a powder made from sodium metabisulfite, which is convenient and safe for dough improvement," Lute explains. The sulfur dioxide released when sodium metabisulfite decomposes has a good effect on gluten. It can reduce the elasticity of gluten and improve the plasticity of gluten, thereby shortening the powder mixing time and improving the quality of the finished product. ”

Sikong Yao thought for a moment. Asked, "Molecular ingredients?" ”

Lu Ting nodded and said, "Yes." A type of molecular ingredient that is widely used in desserts. ”

This is the first time Sikong Yao has come into close contact with molecular ingredients, and it is inevitable that he will be a little curious, "Can I take a look?" ”

Lu Ting nodded, "Of course." ”

Lute handed the improver powder to Sikong Yao. It is a yellowish powder. Take a pinch and knead it with your fingertips. It's very delicate and doesn't have any flavor.

"This is added to the dough and there are no side effects. However, if you can shorten the time of seasoning, you will definitely be able to shine on the production line in the future. Lute explained with some pride.

Sikong Yao nodded, molecular cuisine will definitely become a worldwide trend in the future, although it cannot completely ban traditional cuisine, but it is undeniable that it will bring a new pattern to the culinary industry, especially in the production industry, the introduction of molecular cuisine concept will greatly reduce the cost and time, which is inevitable.

However, Sikong Yao couldn't think of any place where he needed this improver for the time being, so he gave it back to Lute.

Lute, on the other hand, was preparing coffee and wine.

Tiramisuri, wine and coffee can be combined, if added in layers, the taste will be more layered, if mixed together, the taste will be more delicate.

Since Lute took the crispy road as a whole, the choice of flavored wine was also a strong Madeira.

Madeira, like Shirley and Porter, is an alcoholic fortified wine with an oxidizing taste. Madeira is produced on the island of Madeira in the Atlantic Ocean, it is the most sparkling jewel in the Atlantic, but unfortunately it is not very valued by drinkers, but as a flavored wine, it is a rare and excellent wine.

Madeira has a hot and humid climate, and the island is mountainous, which is not suitable for growing grapes. However, for navigation, the geographical location of Madeira is very important, European ships going to the United States, need to replenish supplies here, and wine is an important drink in the West, and the boring sailors especially like to drink irritating wine, just like the common people in Beijing like to drink Erguotou. It was with this demand that Madeira was born.

Madeira is a fortified alcoholic wine, which is basically inanimate due to its different properties from ordinary wines, but due to its high alcohol content, it does not deteriorate easily and will mellow over time.

The vinification method is usually to turn the grape juice into wine by ordinary means, then add brandy to 18-19 degrees of alcohol, and then heat the wine in tanks to 30-50 degrees to ripen it. High temperature also has a sterilizing effect, which is similar to the brewing of rice wine, such as the maximum sterilization temperature of rice wine reaches 90 °C. Some Madeira wines are matured in wooden barrels, and the temperature of the room where the barrels are stored is raised, and as for the aging time, it varies according to different needs.

The discontinuation of fermentation or the addition of a fully unfermented wine determines the sweetness of a Bacira wine. Once fermentation is complete, the new wine can be graded. Usually Madeira wine is stored in large cement containers. Ordinary Madeira wines are made after five years of storage, and the longer they are stored, the better the quality of the wine. A more advanced way is to store the wine in 600 litre oak barrels in a room between 30°C and 40°C, but this takes six months to a year. After that, it is left to rest for one to two years and sealed for five to ten years. In five to ten years, the best Madeira wines are not heated and matured, but only take advantage of the natural sunlight to gently raise the temperature of the warehouse. The wine must be matured for more than 20 years, and some wines can even be 100 years old.

The grade of Madeira is indicated by the grape variety, which is indicated on the label.

Lisling, light in color, the sweetest and lightest in taste, nutty, heavy acidity, is a dry wine, it takes thirty or forty years to mellow and soft. The Lisling grape is grown in a similar way to the German Johann Riesling, which was actually brought to Madeira from Germany. However, Lisling is very different from John Riesling in terms of taste. Lisling is the driest Madeira wine, it's a bit like Fino sherry, but it tastes a little sweet.

Videro, on the other hand, is golden, slightly sweet, delicate, and is a semi-dry Madeira wine, which performs well in Australia. The Videro ho grape is considered the Pedm of Spain. A hybrid of the Videro grape and the Greek Videro grape. This wine is semi-dry, with a delicate flavor and a mild, silky smell. Videro is the best Madeira wine to use for cooking, as it gives the dish enough flavor.

Boer, medium to dark brown, with a rich fruity aroma and a slight hint of sweetness, somewhat similar to sherry. This grape is a descendant of the PinotNoir grape from Bourindy, France. This wine is a little darker than Lisling in color, with a buttery aroma and a unique sweetness.

Bavasia, dark brown, sweet, and looks a lot like rain, is a very pale Madeira made from a blend of Videro and Lisly. The wine is said to have been invented by Mr. William Neyle Ilabexsham, a local shipper of Madeira from Savannah, Georgia. Mr. Ilabersham made a wonderful blend of Lisling and Vidro, and Siabi was lighter than most Madeira wines that people drank in the mid-19th century, and they were a little white in colour and looked like rain. However, there are other reports that the wine, originally destined for Savannah in Georgia, was accidentally exposed to the entire night in heavy rainstorms uncovered. This result of the sparse Madeira wine was described by wine producer Andrew Newton as 'soft as rain'. "This Madeira wine is mainly made from a blend of NegraMole grapes with at least 15% Videro grapes.

Aged since 1900, less than 20 wines are called Madeira wines. The strict rule for Madeira is that it has only been aged in wooden barrels for at least 20 years. By law, wine from grapes harvested during a harvest season can only be considered after two years of storage in the bottle. Some of the harvest seasons of the 70s of the 20th century are now considered monumental.

So the modern Madeira is either a non-aged blend or the same aged as sherry, and only here at the International Association for the Study of Gastronomy there is a collection of these good wines.

As soon as the Madeira wine was opened, Sikong Yao smelled a strong fruity aroma, which was a dry wine, but it was conceivable that the tiramisu that Lute was going to make would inevitably have a strong aroma.

Lute is also very good at making coffee and wine, in fact, in addition to being an Italian chef and pastry chef, Lute is also a bartender himself, which can be regarded as an all-round talent.

Sikong Yao saw Lute quickly shake the cup in his hand, Madeira and espresso fused together, and the two aromas mixed together to become another more delicate fragrance.

Seeing that Sikong Yao hadn't even mixed the coffee, Lute also kindly asked, "If you don't speed up the progress a little, I'm afraid there won't be enough time." ”

When Lute's tough biscuits were baking, he had enough things to do, but when Sikong Yao was making thick egg roast, he didn't have the time to spare his hands to do other things, so time seemed a little short.

Sikong Yao nodded and said, "Well, I know, let's start now." ”

Seeing that Lute was so powerful, Sikong Yao naturally couldn't admit defeat easily, at least in the pastry chef of Tiramisu, she hadn't been afraid of anyone. (To be continued......)