"Aiqing said before that this red ...... Roast pork made for half an hour? Liu Hong immediately looked at Liu Tao, and when he heard it before, he thought he was wrong, after all, no one spent half an hour cooking meat.

"Yes, after all, the impurities of the meat must first be boiled in boiling water, then taken out and drained, then stir-fried until fragrant, and then added water to simmer slowly. Seriously, half an hour is a small time, and a better hour is not surprising. Liu Tao replied.

Boar ...... The hybrid wild boars of later generations are okay and are semi-artificially bred. On whether to castrate, Liu Tao thinks there should be none. After all, they are taking the high-end route, and they don't need to grow fat desperately.

Seeing that there was a boar for sale, Liu Tao bought it back. I tried it for simple cooking, and found that it still smelled, but it was better than the domestic pigs of this era. That's it, in modern times, it is estimated that a little bit of smell will be infinitely amplified by the taste.

It took a lot of thought to take this step to get rid of the sau.

"Pork cooked in half an hour...... Liu Hong picked up another piece, lean but not firewood, the fat covered on it seemed to be just right, every time he chewed, the umami in the meat and soy sauce was mixed together, stimulating the taste buds.

At this time, I felt a little salty, so I picked up the steamed bun and took a bite, the refreshing wheat fragrance relieved the greasy and salty taste in the mouth, and let the loaded tongue also get a good rest.

Liu Hong never thought that eating could be so enjoyable.

Then there is the leek scrambled eggs, the concept of scrambling is the first time he has heard of it, adding oil and stir-frying with a tripod, it sounds like you can probably imagine, and the difficulty does not seem to be very great.

This dish, the yellow and green feel is very comfortable, and when you go down with chopsticks, there are eggs and leeks. Putting it in the mouth, slightly refusing, the juice of the leeks with the unique umami flavor of the eggs begins to impact the taste buds.

The crispy and sweet leeks and fragrant eggs dance together, but I didn't expect it to be so compatible, as if they were a natural pair. The taste is not so salty, and there is a faint hint of garlic.

"It's strange...... Liu Hong pointed to the plate of leek eggs, "There should be a taste of garlic in it, but I haven't seen a single piece of garlic." ”

"When cooking, the minister directly squeezes the garlic into juice, and cooks directly with garlic juice, not directly with garlic." Liu Tao replied. In later generations of ramen shops in Japan, it seems that customers would be provided with a manual juicer to squeeze the garlic juice.

Of course he didn't have it, but he could find a replacement. In later generations, there were wooden fruit clamps used to hold fruits, and Liu Tao did not expect that there would already be a ...... in this era Also, I have plums myself.

"I didn't really like the taste ......of garlic," Liu Hong complained, and without waiting for Liu Tao to excuse himself, he continued, "But I didn't expect garlic juice to go well with this dish." ”

Perhaps the leeks themselves have a strong flavor that dilutes the flavor of garlic...... Anyway, he thought it was very good, it was delicious.

After that, I took another bite of steamed buns, which was delicious and delicious, but I suddenly felt a little dry in my mouth. It is said that it is best to drink a spoonful of soup at this time, but Liu Hong picked up a prawn.

"Don't peel it?" Liu Hong only has some opinions on this, after all, he used to eat shrimp with the help of someone to peel it clean.

"The shrimp legs have been cleaned up, and it's okay to eat them directly." Liu Tao replied that for the sake of taste, he should indeed peel off the shell, but he needed something else.

Liu Hong was skeptical, and finally bit down the middle of the prawn. Don't dare to bite too much, just a small bite.

It's just this small bite, the umami of shrimp meat, accompanied by the sweetness of light rice wine, rushes out and invades the taste buds. The taste buds that had just been calmed down by the steamed buns were attacked again.

"So there are ambushes?" Liu Hong raised his eyebrows, this is interesting, it was covered by shrimp shells before, and he couldn't smell anything, and he even felt a little light, but he didn't expect that after biting down, the umami burst out, full of surprise.

The key is that the taste is too fresh, and for a while, the tongue is full of relish, and I want to say that it is a little dry, and it immediately becomes moist again.

Wait, this thing seems to be going to be a dip, right? Liu Hong quickly realized this, so he put the shrimp into the sauce and dipped it, and put it in his mouth again, the umami was condensed by the soy sauce to make it more intense, and the key was the slight saltiness, making the shrimp taste more delicious.

Liu Hong doesn't like the taste of pure boiled shrimp, it's too light, but this exception, the dipping sauce is very good, especially the slight sour taste with orange, which constantly stimulates the taste buds...... Sure enough, you should have a bite of steamed buns at this time!

After this mouthful, a steamed bun was also eaten, and the mouth was really dry.

So Liu Hong picked up the spoon and drank a spoonful of soup......

The chicken broth that has been boiled for a long time is soft and fragrant, and the soup is thick but does not feel very greasy, let alone that kind of sluggishness. It seems to have condensed the essence of chestnuts and chicken.

This is obviously not a pre-soup, but a side soup, and the best thing to do is to eat while taking a sip from time to time.

Suddenly, Liu Hong's face changed, he thought that he had completely tasted tonight's meal, only to know that the assassin who was most hidden suddenly appeared at this moment!

The sweetness of the chestnuts corresponds to the caramel in the braised pork; The umami of the chicken corresponds to the egg; The faint smell of wine in the shrimp meat corresponds to the strong flavor of leeks...... It's the afterglow, and the real assassin is actually the afterglow.

The fusion of three dishes and one soup, the moment when all the umami and deliciousness are condensed, is the most extreme deliciousness! For a while, I only felt that my brain was completely emptied by the impact, and all worries seemed to disappear at this moment.

It was only at this moment that he actually got all the peace and security he longed for, a moment of peace and security.

However, this feeling will slowly dissipate over time. He didn't want to leave this feeling, his body subconsciously ate, and only in the midst of eating could he stay in this state...... Before I knew it, the food on the plate had been emptied.

Liu Hong finally came to his senses in intoxication, was silent for a moment, and said, "Steamed buns!" It is the steamed bun that carries all the deliciousness, and at the same time serves as a medium to communicate all the deliciousness! ”

"Your Majesty is wise......" Liu Tao nodded, the real secret of this meal is steamed buns, or rice. The fragrant wheat aroma relieves the affected mouth, but at the same time, the fermented steamed buns absorb the deliciousness of three dishes and one soup.

Therefore, after tasting all three dishes and one soup, all the flavors will be connected to each other, and then detonated, and under the effect of multiplying each other, the umami will be elevated to an unbelievable situation.

The taste buds that are hit by this umami smell release more than three times the usual electrical signal. This abnormal electrical signal enters the brain, amplifying the pleasure associated with appetite by more than two times. In the end, it had such a miraculous effect.

"Deran, do you want to be my imperial chef? The chef's position can be given to you directly! Liu Hong joked.

"Cooking is just a hobby...... If Your Majesty likes it, the minister will cook for His Majesty from time to time. Liu Tao refused, if he really became the head chef of the imperial kitchen, it would be too bad.

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