In general, pasta sauces are divided into red sauce (Tomato Sauce), pesto sauce (pesto sauce), white sauce (creamSauce) and dark sauce (Squid-InkSauce). Red sauce is a sauce made mainly from tomatoes, and it is currently the most common; Pesto is a sauce made of basil, pine nuts, olive oil, etc., and its taste is more special and rich; White sauce is a sauce made mainly from unsalted cream, mainly used for baked noodles, lasagna and seafood pasta; Dark sauce is a sauce made from cuttlefish juice, which is mainly served with seafood pasta such as cuttlefish. The flour used in pasta is different from the flour we use to make noodles in China, it uses a kind of "hard durin wheat", so it is not mushy after cooking for a long time, which is the biggest difference. Then its shape is also different, in addition to the ordinary straight powder, there are also screw-type, elbow-type, butterfly-type, shell-type hundreds of kinds.

Of course, the noodle-like spaghetti is definitely the most beloved favorite.

Since the introduction of foreign food culture into the country, pasta pasta is nothing new for many people. Taking Tianjin as an example, PizzaHut PizzaHut has many branches in Tianjin, and if it is time to eat, it is full of customers.

Italians pay attention to cooking pasta until the noodles are moderately soft and hard, which is what they call aldente, and the core of the pasta is still a little hard, so that it will have chewiness, which is the ideal and can highlight the deliciousness of pasta.

When you're in Italy, every restaurant. Whether it's high-end or common-class, the pasta cooked in the restaurants here is very delicious and chewy, and the authentic, authentic flavor is completely necessary for the pasta sold by Pizza Hut and other restaurants in the country.

And Italy in the International Association of Gastronomy Research is the best existence, and the tomato pasta cooked with tomato minced meat is a pasta classic, which is enough to awaken Sikong Yao's vitality all day long.

The others have not yet gotten out of bed, and the commentators do not seem to have any further arrangements, and have nothing to do. She wandered around the institute. After eating delicious pasta, Sikong Yao was very grateful to the person who got up early in the morning to prepare breakfast, so he found the place on the seventh floor that was responsible for the pasta dishes. I'm going to praise that wonderful chef.

Sure enough. When Sikong Yao came to the seventh layer. The chefs here are already busy with their work, and when the fire rises, bursts of delicious food continue to waft out.

I saw an outsider visiting. A chef who had just made a pastry walked up, and he was able to appear in the research institute, and he was naturally a distinguished guest specially entertained by a certain leader, and he still had this common sense.

So when Sikong Yao appeared, he smiled slightly and said in English, "Hello, can I help you?"

Sikong Yao smiled and said, "No, I'm just walking around and taking a look, you're busy."

The chef was about twenty-three or fourteen years old, and he looked not much different from Sikong Yao, but he was more resolute, and Sikong Yao could feel a special aura in his body, a kind of pride in his own ability.

Once a person has confidence, he will naturally become confident, and Sikong Yao also found that he had a badge pinned to his chest, on which his name was engraved, Lute.

Lute joined the International Association for the Study of Gastronomy five years ago and is a talented chef who is well versed in all kinds of Italian cuisine, born into a family of caterers, and now serves as the leader of the pasta team on the seventh floor.

Lute looked at Sikong Yao amicably and asked, "Do you need some breakfast?" Pasta or something else? ”

Sikong Yao shook his head with a smile and said, "No need, I ate it downstairs, the pasta with tomato sauce is delicious, Italians can taste such delicious food tomorrow morning, it's really happy."

Lute smiled slightly: "Actually, Italians will eat other things for breakfast besides noodles."

Lute introduced to Sikong Yao that in addition to delicious pasta, Italian breakfast is generally simple, with only milk, coffee, biscuits, pastries, toast, jam, hazelnut sauce, yogurt and orange juice. In addition to these foods, there are other alternatives: tea instead of coffee, honey instead of jam, fresh fruit instead of yogurt.

In comparison, the American breakfast is very different from the Italian breakfast. Americans also drink coffee, but Americano is not as strong as espresso and has a lighter taste. Americans also drink some tea for breakfast, but they basically don't drink milk, and they usually drink milk for lunch. For orange juice, instead of freshly squeezed orange juice, they drink a drink with an orange flavor that is mixed with water. Solid foods that Americans eat include bread with butter, desserts, and pies. However, many Americans prefer salty foods: bread sandwiched with cooked ham, cheese and eggs. Such a breakfast is very high in fat, which promotes insulin production and has an impact on health.

Unlike Americans, British and Germans generally have an "egg and bacon" breakfast: eggs and bacon. Such a breakfast is rich in protein and fat. A lot of Brits and Germans like salty bread with fried eggs and sausages. As a result, the heat remains high. It is a terrible thing to eat food with such a high fat content for breakfast, because the digestive system digests the rich dinner of the previous night overnight, and eating such a high-calorie food for breakfast will increase the burden on the stomach.

Sikong Yao looked at Lute in surprise and said curiously: "Isn't this layer in charge of Italian cuisine, how come you even know so much about the situation in other countries?"

Lute laughs, "In order to distinguish Italian food from other dishes, these are all necessary common sense."

Sikong Yao smiled awkwardly: "Then this is not common sense for ordinary people."

Ordinary people may not even be able to figure out what Western food is, but anyone from the International Association of Gastronomy Research can memorize all Western food culture and cooking habits backwards, Sikong Yao not only sighed, but if you live in this place, the pressure is actually not small.

Seeing that Sikong Yao was very interested, Lute asked again, "Do you want to visit?" Take a look inside and get up close. ”

Sikong Yao nodded excitedly, it is very rare to have the opportunity to observe the work of the members of the International Association for the Study of Gastronomy up close, if it were not for the relationship between the reviewers, Sikong Yao would not have had the opportunity to enter this institute in his life, let alone observe their work up close.

The work of the International Association for the Study of Gastronomy is actually non-stop cooking, and observing their work is equivalent to appreciating their cooking, which is a very valuable learning opportunity.

If she plans to become a molecular chef, it means that in the future, Sikong Yao's cooking will no longer be limited to desserts, she will usher in a wider culinary world, where in addition to exquisite desserts like jewels, there are a variety of delicious main dishes or tempting soups, etc., so any opportunity to learn now will become her valuable experience and desirable skills in the future, because the International Association for the Study of Gastronomy represents the absolute authentic cuisine in this world.

Sikong Yao knows where her shortcomings lie, she is different from those who were born into a family of cooks and have worked hard to learn cooking since she was a child, her starting time is really too far behind others.

However, despite this, she is not discouraged at all, and many things do not mean that she will fail later than others, especially when it comes to cooking.

Cooking is a very mysterious thing, although it is something that everyone knows, scrambled eggs can also be considered cuisine, fried vegetables are also dishes, but the same cuisine, each person makes it different, each person can give the meaning of the existence of the cuisine, and the taste is different.

An apprentice's taste of today's and tomorrow's dishes can be off, good or bad, but a chef can basically guarantee that a dish will never taste the same for ten years, and it will taste as good as ever. However, the former is a stage of learning and growth, and the latter is a stage of success, and the former is more capable of creating miracles.

And Sikong Yao is now a stage of learning and growth, she can fill the gap in time through her own efforts, especially when she enjoys more valuable resources, but also to strike while the iron is hot, and quickly shorten the gap between herself and others.

Lute took the curious Sikong Yao to visit the whole picture of the seventh floor of the institute, Italian cuisine is known as the master of Western food, basically Western cuisine from various countries is spread from Italy, so basically the dishes that appear here, Sikong Yao is called by the name, and it is not unfamiliar.

Despite this, Sikong Yao really didn't know anything about the handling of these dishes, so she pestered Lute to ask non-stop, and Lute saw Sikong Yao's tireless appearance, but he remembered a little that when he first joined the International Association for the Study of Gastronomy, he was also so excited and restless, and he suddenly touched the memory, and a warmth came to his heart, so Lute did not hesitate to answer Sikong Yao one by one.

For Sikong Yao, every opportunity to learn is precious, and every word Lute says is also an invaluable experience, for her, everything about Western food is new, and the feedback of knowledge makes her very excited. The next time she comes here, she doesn't know the Year of the Monkey, so she wants to take advantage of these two days to learn as much as possible, and the harvest of listening to Lute's words here is far more than the experience of exploring for a day, and what she says to learn now will one day become one of her invincible weapons. (To be continued......)